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"There is such exquisite charm in this lovely B&B. I am so glad to have had an opportunity to stay here.". - Tanya Kozak, Coquitlam, BC

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Ingredients For the dough 1-1/2 cups (200 grams) all-purpose flour 7 tbsp (100 grams) very cold butter 2 tbsp (30 grams) sugar 1/2 tsp kosher salt 1 egg, beaten with 2 tsp of water For the filling 1/2 cup golden raisins 2/3 cup brown sugar 2 eggs 1/4 cup butter, cut into pieces 1 tsp vanilla extract 1 tbsp of light corn syrup Directions 1

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Pies Pies Pies

May 05, 2014 - Recipes
For a crust that best resists sogginess from wet fillings, choose a crumbly crust made with egg. Flaky crusts more readily soak up liquid. To make sure that the crust won't be undercooked and to minimize sogginess, prebake the crust in the pan "blind," without filling. Line the crust

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Scones

March 17, 2014 - Recipes
Scones aren't on McGee's Inn's (B&B) menu every day, but once in a while we like to offer them to our guests. When McGee's Inn (B&B) does an English Tea we definately prepare scones.  We have tried different recipes and

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Spruce Beer

March 16, 2014 - Recipes
I can hardly believe I found this recipe on the Laurier House website.  Laurier House is only a short walk from McGee's Inn. My family used to make Spruce Beer (it is a non-alcoholic beverage). I'm sure we used the essence of spruce and not the

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Lemon Curd

March 16, 2014 - Recipes
This is a recipe from Laurier House. Laurier House is a must see on your list when staying at McGee's Inn.  It is only a 5 minute walk from McGee's Inn Lemon Curd Ingredients: •  4 lemons •  2 cups | 500 ml granulated sugar •  ½ cup | 115 ml

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Shrimp Salad

March 16, 2014 - Recipes
BRUNCH GLORIOUS BRUNCH SHRIMP SALAD WITH MELON AND CURRY SAUCE This is a recipe I learned at the Cordon Bleu Cooking School. This is not on the menu at McGee's Inn, but it is certainly something anyone could make for a brunch or luncheon. De-shell shrimp - you can

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Pear Pie

March 16, 2014 - Recipes
BRUNCH GLORIOUS BRUNCH This is another recipe I learned at the Cordon Bleu Cooking School. We knew this would never go on the McGee's Inn breakfast menu, but that doesn't mean we can't enjoy it ourselves. PEAR PIE WITH CARAMEL FLAN *  Butter pan and leave in

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BRUNCH GLORIOUS BRUNCH This is another recipe I made at the course I took at the Cordon Bleu Cooking School.  MUSHROOM QUICHE Shortcrust *  200 g flour *  100 g butter *  5g salt *  1 pc egg (break into bowl - whisk - add water *  10 ml water Garnish *  200 g

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Milk Bread

March 16, 2014 - Recipes
BRUNCH GLORIOUS BRUNCH This is a recipe from a course I took at Cordon Bleu School in Ottawa to see what, if anything we could add to the menu at McGee's Inn. (like a brioche) *  500 g bread flour *  50 g sugar *  10 g salt *  20 g baker&rsquo

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Crepes at McGee’s Inn

March 16, 2014 - Recipes
CREPES AT McGEE'S INN (This recipe was featured in the Ottawa Magazine March/April issue 2009) Crepes are a staple on the breakfast menu at McGee's Inn.  We have tried different recipes and this is our favourite - tried and true. *  1 C milk *  pinch of salt *

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Crème à la Chantal

March 16, 2014 - Recipes
A good friend of McGee's Inn - Chantal comes often to help at our Inn. She has also worked at other B&Bs in Ottawa. She found this recipe that McGee's Inn uses all the time. *   1 Cup heavy cream *   1-1/4 C sifted confectioners

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McGee's Inn is lucky to host many family dinners.  Prime Rib is one of our family's favorite . This is the way we now cook our roast. * Preheat oven to 500 degrees * Make sure roast is at room temperature * Rub the road with salt, pepper, garlic, mustard (whatevery you

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