by Elizabeth Cunningham
“Mabel’s Gate” Courtesy of Carolyn Lake
We’ve had a full house over the holidays. This morning I enjoyed conversations and sharing in celebrations. One young couple glowed from last night’s proposal of marriage, another marked their 30th anniversary. I delighted in seeing guests seated around coffee tables, chatting with each other in the warmth of adobe fireplaces. Others sat apart, reading or savoring a cup of tea with cookies.
Aromas of fresh baked goods wafted through the rooms. It reminded me of of a comment one of our guests made upon entering Mabel’s house: “It smells like home.” This morning’s breakfast looked so delicious that I photographed it to give you a taste.
maple walnuts muffins and croissants
green chili tamales, turkey sausage and bacon
plain scrambled eggs
fresh fruit medley
In the spirit of the holidays, and in homage to hospitality served up by our kitchen elves, I’m sharing two of my favorite breakfast recipes from our booklet, Mabel’s Kitchen. As its editor Roland Fortin said:
What enlivens and enriches all food, it seems, is the care brought to the concept and preparation of that food. Beyond the use of fresh, wholesome ingredients, even sometimes beyond the erratic behavior of the stove, there is a 100% “give-it-all-you’ve got” creative dynamic among the kitchen staff. Each talented individual, past and present, has, in some way, contributed to this undertaking.
And so we at the Mabel Dodge Luhan House wish you all a Happy New Year! 
RECIPES
Migas – Jane Garrett
This traditional New Mexican breakfast dish is very popular, and is frequently served at the Mabel Dodge Luhan House, especially during large workshop gatherings.
2 – 3 corn tortillas
1 ½ Tbs canola oil
2 scallions, chopped
4 eggs, beaten
¼ cup shredded Monterey Jack cheese*
½ cup canned black beans, well drained
1 ½ tsp granulated garlic, or 1 clove minced
¼ cup salsa
sour cream
salt and pepper
Cut the tortillas into strips ¼ – ½” wide with kitchen shears. Heat a cast iron skillet and add the oil. Fry the tortilla strips in the oil, turning them with tongs until they are just shy of crispy. Drain them on paper towels and set aside. Add more oil (or butter) to the pan, if needed. Sauté the scallions, beans, garlic and salt and pepper until the scallions are soft. Add the beaten eggs and scramble. Cook them until they just begin to set. Add ¾ of the strips to the pan and continue scrambling a moment or two more. Then add the cheese. After completely cooking, transfer to a platter and top with the remaining strips, salsa and sour cream.
* Monterey Jack cheese is often available with jalapeño. Try it for a little extra flavor and kick to the dish.
Blue Corn Muffins – Pamela Martinez
2 cups blue cornmeal
½ cup all purpose flour
2 tsp baking powder
¼ tsp salt
1 cup buttermilk
2/3 cup honey
¼ cup plus 2 Tbs oil
2 eggs
Preheat the oven to 400 degrees. Whisk together all the wet ingredients. Add to the dry ingredients until they are just moistened.
Fill muffin cups three quarters full and bake for 15 minutes or slightly longer until the tops are browned. As an option, sprinkle the tops with toasted and crushed piñon nuts.
Acknowledgments and notes:
My appreciation to photographer Carolyn Lake, who has for years provided beautiful images of the Mabel Dodge Luhan House. Her cards and the booklet, Mabel’s Kitchen, are available in our gift shop.