Project Foodie - Bed & Breakfasts

Vermont Duck Breast

Save Recipe: Moroccan Spiced Rack of Lamb

Save Recipe: Pan Seared Duck Breast

Chef Michael Pelton of the Windham Hill Inn (Windham, Vermont) strives to produce the best seasonally available and locally available meals. Today, he shares two of those wonderful meals with us: Pan seared Vermont duck breast with dried cherry gastric, basmati and wild rice pilaf, wilted spinach and toasted almonds; and Moroccan spiced all natural rack of lamb with white vegetable compote, fondue of potato and parmesan and olive and orange jam. At the inn, Chef Pelton chooses vegetables from their garden and local meats to create these dishes. At home, try locally available ingredients for the best results.

Pan seared Vermont duck breast with dried cherry gastric, basmati and wild rice pilaf, wilted spinach and toasted almonds

Duck breast

Trim the duck breast removing as much of the excess fat as possible, leaving the skin on the breast. Pat dry with a towel and sear the breast, skin side down, using medium heat until golden brown, turn over and roast in the oven at 450 deg F for ten minutes or until rare. Remove from heat and let rest for five to ten minutes. Remove the skin from the breast carefully and cut into thin strips. Render these strips over medium heat until crispy but not burnt. Place on a paper towel to remove excess grease and reserve for garnish.

Gastric

Make caramel using 1 cup of sugar and ¼ c water. When golden color is achieved (or an approximate temp of 320 deg F) carefully add 1 cup Cider vinegar and 1 c apple cider. Bring this to a boil and reduce by half. Add 3 c veal stock, ¾ c dried cherries. Reduce by half. Season with salt and pepper. When ready to sauce duck, whisk in 1 oz cold unsalted butter.

Basmati and Wild Rice Pilaf

Combine the results of the following two recipes. Season with salt and pepper, fold in 1 pat of butter. Enjoy.

Basmati Pilaf

Sweat 1 minced onion and 1 small diced carrot in butter and then add 1 ½ c rinsed (and patted dry between two towels) basmati rice. Cook with low heat until rice starts to crackle. Add 2 c boiling water and 2 c boiling poultry stock, 1 bay leaf, and 2 T fresh thyme. Cover and bake 20 minutes in a 350 deg F oven.

Wild Rice

Rinse 1 ½ c wild rice in cold water. Sweat ½ onions in butter. Add rice, 4 c water, and 1 bay leaf. Simmer on low heat covered until rice is just starting to crack open. Adjust water if necessary. Drain well.

Wilted Spinach

Sweat 1 minced shallot and 1 clove of minced garlic and 1 pat of unsalted butter on low to medium heat. Add 2 large handfuls of washed and de-stemmed spinach. Season with salt and pepper to taste. Increase heat to high. Stir spinach being careful that it does not burn. When properly wilted remove from heat and drain well in strainer, serve.

Almonds

Spread almonds on a cookie sheet. Place in a 350 deg F oven and roast until light golden brown. Approximately 5-10 minutes.

Moroccan spiced all natural rack of lamb with white vegetable compote, fondue of potato and parmesan and olive and orange jam.

Lamb Rack

Trim the rack into equal 4 bone units, removing excessive fat from the upper part of the bones, as well as any connective tissue found on the exterior of the eye. Do not remove too much of the fat from the meat as this helps retain the moisture in the meat. Rub with the Moroccan seasoning listed below and allow to marinate overnight. When you are ready to cook, season them with salt and pepper to taste and sear the rack in a heavy pan with grape seed oil until golden brown and place in a 450 deg F oven until cooked just under desired doneness approx 10-15 minutes. The time will vary depending on the size racks you have, I do not recommend cooking this cut of meat beyond medium however due to the amount of marbling found in this cut. Remove from the oven and allow to rest for 10 minutes. This will allow the juices to redistribute properly in the meat and to finish cooking. Slice and serve.

Rub

This rub will keep well in a well sealed ziploc bag for up to a week. Combine the following.

5 t lemon zest
5 sprigs rosemary, minced fine
10 sage leaves, minced fine
15 leaves basil, minced fine
5 star anise, ground
5 t ground ginger
10 cloves garlic, minced fine
5 t coriander seed, ground
5 t cinnamon, ground

White Vegetable Compote

Peel and dice 1 small celery boule. Sweat over low heat with butter in a heavy pot. Add the Chiffonade, the white of one leek (which has been washed well to remove the sand). When leek starts to soften season with salt and pepper and add two minced shallots and 2 crushed garlic cloves ,continue sweating covered until all vegetables are soft. Add ¼ c poultry stock and reduce until dry. Finish with a pat of unsalted butter, season and enjoy.

Fondue of Potato and Parmesan

Butter a heavy baking dish. Smear 1 clove of crushed garlic over entire surface. Shingle with thinly sliced peeled potato. Salt and pepper. Add enough heavy cream to cover potatoes half way. Sprinkle with parmesan. Bake until golden brown in a 400 deg F oven. Approx 15 min.

Orange and Olive Jam

Caramelize 1 c sugar and ¼ c water, remove from the heat. Carefully add ½ c white balsamic vinegar to arrest cooking, and then add the Supremes of four oranges and 1 c orange juice and return to medium heat. Cook until the temperature reaches 240 deg F. Remove from the heat, add ½ chopped dry cured Italian olives and 1 t of fresh thyme. Cool immediately.

About Windham Hill Inn

Dining at the Windham Hill Inn is an artful experience. Crafted with skill and care, our meals are ones to remember – from our hearty breakfasts to our delectable dinners. It is difficult to imagine a more beautiful, natural setting to serve as the backdrop for a romantic getaway. We strive to produce the best seasonally available and locally available meals possible. From our garden in the summer and the fields of our friendly Vermont farmers, we produce bright and scrumptious meals. We also work with our distributors to always select the best quality of all natural U.S. grown meats at our disposal ensuring the best possible meals.

Windham Hill Inn
311 Lawrence Drive
West Townshend, VT 05359

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Banana Nut Bread

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Almost nothing smells as good as freshly baked bread, but especially freshly baked Banana Nut Bread. The chic and stylish German Village Guest House located in Columbus Ohio’s historic district, offers a deluxe continental breakfast with your stay that includes just such a bread; and they have been kind enough to share that special recipe with us – yum!

Banana Nut Bread

2 cups sugar
2/3 cup butter or margarine, softened
4 eggs
3 cups mashed, ripe bananas (6-8 medium)
2/3 cups water
3 1/3 cups all purpose flour (not self-rising)
2 teaspoons baking soda
1 teaspoon salt
½ teaspoon baking powder
1 ¼ cups chopped nuts (usually pecans)

Heat oven to 350 degrees. I usually use my convection baking setting (add 10% to baking times for conventional ovens).

Vegetable spray bottom only of loaf pan (8.5 x 4.5 x 2.5 or 9x5x3 inches). Mix sugar and softened butter in 2 ½ quart bowl. Stir in eggs until blended. Add bananas and water. For best results, I use bananas that are well over-ripened and pretty well blackened on the outside. I put them in the freezer and wait until I have enough to make a batch, and then pull them out and thaw them in the refrigerator in a large bowl. Once thawed, discard any water that has collected in bottom of bowl, cut off the stem end of the banana and squeeze out the flesh (like icing in a piping bag). The soft consistency makes them blend easily into the batter without any lumps and discourages over mixing. Add the water to the banana mush and mix them together with a spatula before adding to sugar, butter and eggs. If you wait too long after thawing the bananas before using them, you may need to add a bit more water to the recipe. Beat mixture for 30 seconds. Do not over mix.

Mix remaining dry ingredients except nuts in separate bowl and thoroughly whisk together. Stir into batter just until moistened; stir in nuts. Pour evenly into pans. Bake until wooden pick inserted into center comes out clean. 8-inch loaf – 65 minutes, 9-inch loaf – 55 minutes. Cool 5 minutes, loosen sides of loaf and remove loaf from pan. Cool completely before slicing. Makes 2 loaves (24 thick slices). Wrap and refrigerate for up to a week, freeze for up to 2 weeks, slice and let thaw overnight before serving.

About German Village Guest House

More boutique hotel than bed & breakfast, the German Village Guest House is a chic and sophisticated interpretation of the theme. They offer a unique, historic urban neighborhood experience to guests of downtown Columbus, Ohio residents, historic and romantic tourists and both short- and extended-stay corporate housing. The German Village Guest House features spacious, stylish, and extraordinarily comfortable rooms or luxurious private apartments at Whittier Suites, both supported by concierge service, in the heart of the nation’s largest privately-funded Historic District and Preserve America community.

German Village Guest House

748 Jaeger St

Columbus Ohio 43206

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Chocolate Chip - Orange Scones

Save Recipe: Chocolate Chip - Orange Scones

Looking for a sweet treat? How about making scones with a sweet touch using chocolate and an orange? Today, executive Chef Chris Wagner from Willard Street Inn (Burlington, VT) shares with us this scrumptious Chocolate Chip-Orange scone recipe. Chef Wagner says “These scones are a favorite of the innkeepers as well as our guests, and we've sent the recipe home with them numerous times. Something about the combination of chocolate and orange is classical.” Don’t they sound yummy?

Chocolate Chip - Orange Scones

MAKES: 24 SCONES

3 ½ cups all purpose flour
1 cup sugar
2 ½ teaspoons baking powder
1 ¼ teaspoons baking soda
1 ¼ teaspoons salt
¾ pound butter, chilled and cubed
2 cups rolled oats
1 ½ cups chocolate chips
¾ cup orange marmalade

Combine the flour, sugar, baking powder, baking soda and salt in the bowl of an electric mixer. Add the cubed butter all at once and mix on low speed until the butter is the size of small peas. Add the oats and chips. Mix on low speed while adding the marmalade. Mix just until the dough comes together. Gather the dough into a ball and divide into quarters. Roll each quarter to 1” thickness on a lightly floured surface. Cut each round into 6 wedges. Place scones on a parchment-lined baking sheet. Bake at 350 degrees for 20-24 minutes or until golden brown.

About Willard Street Inn

The Willard Street Inn was built in the late 1880's for Charles Woodhouse, a prominent businessman and Vermont State Senator. The design of the house incorporates elements of the Queen Anne and the Colonial-Georgian Revival styles, both of which were just gaining popularity at that time. Through the ensuing years, the house had numerous owners. In 1996, Gordon and Beverly Watson transformed the residence into the Willard Street Inn. With painstaking detail, the house has been renovated and restored to its original splendor. Now eleven years later, Innkeepers Katie and Larry Davis, welcome guests to one of Burlington's premier inns in the heart of the city's exquisite Hill Section.

Willard Street Inn

349 South Willard St.

Burlington, VT 05401

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Breakfast Fruit Soup

Save Recipe: Breakfast Fruit Soup

Save Recipe: Warmed Goat Cheese Fondue

Save Recipe: Breaded Pork Cutlet with Green Beans, Mashed Potatoes and Apple-Cranberry Sauce

“Soup's on” is a phrase you expect for lunch or dinner, but for breakfast? Or dessert? Well, when it's a cold fruit soup then yes it is perfect for breakfast or dessert. At Boreas Bed & Breakfast Inn (Long Beach, WA) their Cranberry-Raspberry Fruit soup is a favorite fruit entrée for morning brunch. The recipe combines cranberries, raspberries, apple juice and a hint of cinnamon with half-and-half for a creamy fruity soup that is sure to be a great start to your day.

Boreas Inn's Cranberry-Raspberry Fruit Soup

Serves 6-8

2 cups fresh or frozen cranberries
2 cups apple juice
1 cup fresh or frozen unsweetened raspberries (or you can use a frozen three-berry blend)
½-1 cup sugar
1 tablespoon lemon juice
½ teaspoon ground cinnamon
2 cups half-and-half, divided
1 tablespoon cornstarch
Whipped cream, additional raspberries and mint for garnish.

In a 3-quart saucepan, bring cranberries and apple juice to a boil. Reduce heat and simmer, uncovered for 10 minutes. Add raspberries or berry mix and boil for a minute or so. Press the berries through a sieve or process in a food mill at least once and up to three times to remove as many seeds as possible. Discard the seeds and return the juice to the sauce pan. Bring the berry juice to a boil. Add the sugar, lemon juice and cinnamon. Remove from the heat.

Allow mixture to cool for 5 minutes and then stir 1 cup of the berry mixture into 1 ½ cups half and half. Mix until well-blended. Return this mixture to the pan and bring to a very gentle boil. Mix cornstarch with remaining half and half, then stir into soup, blending well. Cook and stir for 2 minutes (don’t allow the soup to come to a rolling boil. Serve hot or chilled. If desired, add some fresh berries to the serving dishes, pour in the soup and garnish with a tiny dollop of heavy whipped cream topped with a sprig of fresh mint.

Suggestion: make a double batch and store in the fridge for up to a week. Shake well before serving.

About Boreas Bed & Breakfast Inn

The ambiance at Boreas Bed & Breakfast Inn entices you to never go home again. If you love sumptuous three-course breakfasts created from local delicacies, glorious ocean views, beautiful surroundings, and gracious service, Boreas Inn is your getaway! Susie Goldsmith and Bill Verner, Boreas owners/innkeepers, live in a separate residence within feet of the inn; close enough to provide the guest services they are famous for, while allowing their guests a great feeling of privacy, exclusivity and unequaled comfort.

Boreas Bed & Breakfast Inn

607 N. Ocean Beach Blvd. PO Box 1344
Long Beach, Washington 98631

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Easy Weekend Breakfast Entrées

Save Recipe: Apple Cheddar Bake

Save Recipe: Artichoke Potato Quiche

Today we’ve got two great baked breakfast entrées for you to try out courtesy of The Heartstone Inn (Eureka Springs, AR): Artichoke Potato Quiche and Apple Cheddar Bake. Both of these dishes are quick and easy to prepare while making nice presentations – the perfect way to start the weekend!

The Heartstone Inn’s Apple Cheddar Bake

Serves 8

12 slices bacon, fried crisp and crumbled
2 cups thin sliced Granny Smith apples
2 Tablespoons sugar
2 cups grated Cheddar cheese
2 cups Bisquick
2 cups milk
6 eggs
Maple syrup

Evenly distribute apple slices in the bottom of a greased 9 X 13 inch baking dish. Sprinkle apples with sugar. Top with cheese, then crumbled bacon. Whisk together slightly beaten eggs, milk and Bisquick. Pour batter over apples and cheese gently. Bake in 375 degree oven for 35 to 40 minutes, until lightly browned. Serve with warm maple syrup.

Note: For a pretty presentation we also use 8 individual ramekins and divide the apples, cheese and bacon among the dishes, then top with the egg mixture evenly. Bake for 30 minutes.

We serve this with fresh fruit, hash brown casserole and sausage links.

The Heartstone Inn’s Artichoke Potato Quiche

Serves 8

12 eggs
1 10 3/4 oz. can cream of mushroom soup
½ cup Parmesan cheese
1 teaspoon basil
1 teaspoon seasoned salt
¼ teaspoon pepper
½ cup medium chunky salsa
¼ cup chopped onion
1 14 oz. can artichoke hearts, rinsed and chopped
2 cups shredded Jack cheese
2 cups shredded Cheddar cheese
4 cups frozen hash browns

Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking dish. Combine first six ingredients and beat well. Stir in remaining ingredients, making sure to mix well. Bake for 1 hour or until set and slightly browned. Let stand 5 minutes before cutting. Garnish with 1 tablespoon of mild salsa.

We serve this with fresh fruit, homemade muffin and bacon.

About The Heartstone Inn

The Heartstone Inn Bed and Breakfast is the definitive full service luxury bed and breakfast in Eureka Springs, Arkansas. This beautifully restored National Historic Registered bed and breakfast is located on the historic loop of Eureka Springs. Your day starts out enjoying an extraordinary full breakfast served at your own private table in the beautiful dining room. The fabulous breakfast is a true culinary experience. The New York Times rated the Heartstone Inn as “the Best breakfast in the Ozarks”.

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The Sanford Signature Crab Cake

Save Recipe: The Sanford Signature Crab Cake

Today, Chef Michael Campbell from The Sanford House Inn (Arlington, TX) shares his signature crab cake recipe. Crab cakes are an amazingly flexible dish that work equally well as an appetizer at a cocktail or dinner party as they do for a mid-week dinner. Thanks to Chef Campbell they are also amazingly easy to prepare. Give this simple yet elegant dish a try next time you're in the mood for crab.

The Sanford Signature Crab Cake

By Chef Michael Campbell

1 container lump crab meat
1 egg white
2 teaspoons dill
1 pinch salt
1 lemon, juiced
2 cups panko Japanese bread crumbs
¾ cup mayo
1 tablespoon butter
2 tablespoons olive oil

- in a large mixing bowl whip together egg whites, mayo, dill, salt, and lemon juice

- fold in crab

- fold in panko (reserve ½ cup panko for later)

- pack firmly together and refrigerate for 15 minutes

- preheat oven to 400 degrees

- portion cakes to your liking

- using the reserve panko, dust the tops and bottoms of the cakes

- in a skillet heat 2 tablespoons of olive oil and 1 tablespoon of butter

- sauté your cakes until golden brown and turn

- immediately place skillet with cakes in it into the oven for 6-8 minutes and you’re done

- serve with your favorite sauce, but I suggest a buerre blanc, or remoulade

About The Sanford House

The Sanford House Inn and Spa is located in historic downtown Arlington, Texas, only minutes from the Dallas Fort Worth airport. Our luxurious Texas Boutique Hotel offers exquisite accommodations and a full service day spa. The Grand Courtyard is visually stunning with tranquil fountains, and an elevated pavilion. Our executive Chef, Michael Campbell, provides gourmet dining and a full array of menus for Dallas corporate retreats and Fort Worth travelers.

The Sanford House Inn and Spa
506 N Center
Arlington, TX 76011

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Southwestern Egg Cups

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Today’s recipe is a great Southwestern influenced breakfast entrée called Dee’s Southwestern Egg Cups. Combining tortillas, eggs, and a special pesto, it's easy to see why these Egg Cups are a favorite at El Paradero Bed & Breakfast Inn (Santa Fe, NM). The southwestern kick? The cilantro and parsley pesto that adds a pleasant surprise in every bite.

Dee’s Southwestern Egg Cups

Oven Temp: 350 degrees

Necessary equipment: One 12-cup muffin pan (standard size) and a Pastry brush

12 small flour tortillas (6-inch diameter)
12 eggs
1 ½ cups melted butter
2 cups cilantro
3 large garlic cloves (peeled)
1 cup flat leaf parsley
2 teaspoons black pepper
2 teaspoons kosher salt
¾ cup toasted pine nuts
Extra virgin olive oil
Cheese (your choice)

Prepare Pesto

Place the 2 cups cilantro into a food processor along with the garlic, parsley, pepper, salt, and pine nuts -- pulse until chopped fine. Keep the processor on and add a slow stream of olive oil until the thick paste becomes loose.

Prepare the Egg Cups

Brush both sides of the tortillas with melted butter. Gently fit the tortillas into the muffin cups. Brush the bottom and halfway up the side of the tortillas with the homemade pesto. Sprinkle with approx. 1 tablespoon of cheese. Crack one egg into the cup, on top of the pesto and cheese, and salt and pepper. Bake for 20-30 minutes at 350 degrees.

Serve one Egg Cup per person with a side of grilled zucchini, roasted corn salsa, grilled pineapple slice, and stuffed Roma tomato.

About El Paradero Bed & Breakfast Inn

Experience old Santa Fe charm at El Paradero Bed and Breakfast Inn, located in the historic downtown district of Santa Fe, New Mexico. This unique Santa Fe bed and breakfast is nestled on a quiet side street within easy walking distance of the Plaza, Canyon Road, the Guadalupe Railyard historic district, and many museums, shops, restaurants, and galleries. Our guests rave about our convenient location, great value, warm hospitality, and wonderful food. El Paradero Bed and Breakfast Inn was originally a Spanish adobe farmhouse built between 1800-1820, during Spanish Colonial rule in New Mexico. In the 1880's Territorial style details were added, and in 1912 the main house was remodeled adding Victorian doors and windows. The suites are in an adjacent turn-of-the-century double-brick coachman's house that is a registered historical landmark in New Mexico. Both buildings represent authentic pieces of Santa Fe architectural history.

220 West Manhattan
Santa Fe, NM 87501
Tel: 505.988.1177

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Stuffed Peach French Toast

Save Recipe: Stuffed Peach French Toast

Want to get some fruit into your weekend breakfast indulgence? Try making this French toast stuffed with peaches from Sea Breeze Manor (Gulfport, FL). Frozen or canned peaches both work equally well but be sure to prepare this the night before so the flavors can meld overnight in the fridge. Come Saturday or Sunday morning you’ll have a delicious hot breakfast without any work!

Stuffed Peach French Toast

1 Loaf white Bread
8 ounces cream cheese
1 large bag of frozen peaches defrosted or two large cans
10 eggs
1 ½ cups half and half
1/3 cup maple syrup
½ cup melted butter

Cut bread into 1 inch cubes. Spray 9x13 inch baking dish with pam. Place half the bread cubes in prepared baking dish. Scatter cream cheese pieces across bread. Place sliced peaches over cream cheese. Cover the peaches with remaining bread cubes. Combine the eggs, half and half, syrup and melted butter in a bowl and mix well. Pour the egg mixture over the bread cubes. Chill, covered, overnight. Preheat oven to 350. Bake uncovered for 40-50 minutes or until set. This dish stays well in the oven at 200 degrees for an hour if you need to hold it for any period of time.

About Sea Breeze Manor

Ready to shed your everyday stress and immerse yourself in unpretentious luxury at your own island escape? In the midst of every type of activity you could ask for is a place where you are set apart from the crowds. Directly across from the white sandy beaches of Boca Ciega Bay, between St. Petersburg and the Gulf of Mexico lies the Sea Breeze Manor of Gulfport, Florida. Escape to our casual island elegance and indulge in our “no problem" hospitality.

Sea Breeze Manor

5701 Shore Boulevard

Gulfport, Florida 33707
Phone: 727-343-4445

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Lazy Apple Crisp

Save Recipe: Lazy Apple Crisp

Looking for a simple, yet tasty treat? How about apple crisp? Lazy Cloud, a Wisconsin Bed & Breakfast not only knows how to relax in style but they have a really simple recipe for Apple Crisp that will let you treat yourself with only a bit of effort! Top this crisp with a dollop of whipped cream, sit back and enjoy! You can also try this recipe with pears instead of apples.

Lazy Apple Crisp

Preheat oven to 350 degrees. Use a 9" x 9" pan.

Approx. 6 cups of sliced pared tart fresh apples (if you are using frozen apples, make sure they are thawed and drained before using) and put in pan. Sprinkle 2 teaspoons of cinnamon over the apples.

Mix together with fork:

1 stick of soft butter
3/4 cup of flour
1 cup brown sugar

Crumble this mixture over apples. Bake for 45 minutes at 350 degrees until bubbly and golden brown.

About Lazy Cloud

Lazy Cloud. Imagine your perfect romantic getaway in Lake Geneva Wisconsin. We are located 1 1/2 hours northwest of Chicago. Our unique building was originally the polo lodge of a lakeside estate and allows you to have an outside, private entrance to your suite. A winter wonderland greets you in December with each suite beautifully decorated with a full size Christmas tree. Later winter greets guests with crystal like twinkle lights reflecting the snow from trees and bushes, horse drawn sleigh rides, ice skating and cuddling up in front of the fireplace. As spring approaches, thousands of daffodils, tulips and hyacinths welcome you to our three acres of gardens and provide the perfect romantic setting for your gazebo wedding.

Lazy Cloud

W4033 Highway 50

Lake Geneva, Wisconsin 53147

Phone: 262-275-3322

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Banana Stuffed French Toast and More Breakfast Favorites

Save Recipe: Banana Stuffed French Toast with Dark Chocolate Sauce and Raspberry Coulis

Save Recipe: White Chip Macadamia Coconut Crisps

Save Recipe: Blueberry Cream Scones

What are a few of your favorite things? At the Kingsleigh Inn B&B (Southwest Harbor, Maine) a few of their favorite things are wonderful recipes for breakfast and afternoon tea. These recipes include Banana Stuffed French Toast with Dark Chocolate Sauce and Raspberry Coulis, White Chip Macadamia Coconut Crisps, and Blueberry Cream Scones. Lucky for us today they are sharing these great recipes! Take your pick and try one (or all three) for a great weekend of fun and tasty baking.

Banana Stuffed French Toast with Dark Chocolate Sauce and Raspberry Coulis

Egg Dip

4 Eggs
1 Cup Half & Half
1/8 Cup Sugar
1 teaspoon Banana Extract or liquor

Filling

4 oz. cream cheese, softened
2 ripe bananas
2 tablespoons powdered sugar
8 slices thick Texas toast or egg bread

Topping

Chocolate Sauce
Raspberry Coulis

Mash the filling ingredients and spread on 4 bread slices. Place 2nd piece of bread on top.
Beat eggs, Half & Half, sugar and extract in bowl. Dip "sandwiches" into mixture, and flip to ensure even soaking. Fry both sides on medium hot griddle until nicely browned. Place on non-stick baking sheet, cover and bake at 325 for 20 minutes. Uncover for the last 3 minutes before serving. To serve, cut on a diagonal and dust with powdered sugar. Here at the inn we serve the French toast on a bed of Raspberry Coulis (which is pureed and strained raspberries blended with a dash of fresh lemon juice and some powdered sugar) with a dark chocolate drizzle on top (which is a secret recipe). We serve ours with fresh sliced bananas and raspberries. There are numerous ready made sauces available at markets and gourmet purveyors or recipes can be found online. It's a simple melted chocolate and cream recipe.

White Chip Macadamia Coconut Crisps

1 2/3 cups all purpose flour
3/4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 sticks softened butter
3/4 cup packed dark brown sugar
1/3 cup white sugar
1 tablespoon pure vanilla extract
1 large egg
2 cups white chocolate chips
1 cup shredded coconut
3/4 cup chopped macadamia nuts

Cream butter and sugars on medium speed until fluffy. Add egg and vanilla and beat until smooth (the color should become lighter as it gets fluffier). Add flour, soda, salt and baking powder, mix until just combined. Add chips, coconut and nuts until combined. Drop on parchment or Silpat lined baking sheet in 335 degree oven (310 convection) for about 12-14 minutes until just lightly browned. Cookies become crispier as they cool. For a chewier cookie, decrease cooking time by about 2 minutes; crispier, increase by about 2 minutes. Either way - enjoy!

Blueberry Cream Scones

2 cups all purpose flour
1/2 Cup white sugar
2 teaspoons baking powder
1/8 teaspoon salt
6 tablespoons cold butter
1 large egg, beaten
1 tablespoon pure vanilla extract
1/2 cup heavy cream
1 cup frozen or fresh Maine blueberries

Egg mixture to brush on top

1 large egg
1 tablespoon heavy cream

Mix in large bowl the flour, sugar, salt and baking powder. Cut in butter with pastry knife (or fork) until flour becomes crumbly. Then add the beaten egg, cream and vanilla. Combine until just mixed. Carefully fold in the blueberries. The batter may turn slightly purple. Be careful not to over mix (otherwise the gluten in the flour will cause the scones to become tougher and we want them tender). Knead by hand on floured surface for a minute or two and then pat by hand (or roll) into small 6 inch round circle. Cut into 8 wedges, spread onto parchment or Silpat lined baking sheet. Brush tops with egg/cream mixture. Bake on middle rack of a 345 degree convection oven or 375 degree regular oven for 15 minutes or until lightly browned on top. Enjoy!

At the inn they serve these scones with homemade maple butter. Simply soften butter and mix in electric mixer with a small amount of pure maple syrup, powdered sugar and a drop of maple extract and whip until fluffy (do not over beat).

About Kingsleigh Inn

The focus at Kingsleigh Inn is to provide a harmonious balance between delicious indulgence, luxury, warm hospitality and comfort that epitomizes today's New England bed and breakfast experience. The inn is situated in the small fishing village of Southwest Harbor just minutes from Bar Harbor and the highly acclaimed Acadia National Park. Offering several rooms with private decks and harbor views, guests are able to relax in the warm Maine sun while enjoying the cool breeze off the harbor. The inn's decor is unique in its eclectic blend of contemporary and traditional furnishings, glass collectibles and fine art. The creative breakfasts and homemade chocolates at the Kingsleigh have enjoyed rave reviews from Conde Nast Traveler Magazine, Fodor's, Frommer's and received a Yankee Magazine Editor's Choice. A delicious way to enjoy your next trip to Maine!

Kingsleigh Inn Bed & Breakfast

373 Main Street

Southwest Harbor, ME 04679

(207)244-5302

www.kingsleighinn.com

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Lemon Sour-Cream Bundt Cake

Save Recipe: Lemon Sour-Cream Bundt Cake

Bundt cakes make great tasting accompaniments for afternoon tea or a not so sweet dessert. They are also usually easy to make and don't require lots of time to frost. If that sounds great then you may want to try today's recipe - a signature bundt cake from Peace With-Inn Bed & Breakfast (Fryburg, ME). This Lemon Sour-Cream bundt cake is a very popular treat with their guests. When blueberries are in season Peace With-Inn recommends adding them to the cake. And if you are looking for a way to jazz up the bundt cake presentation they recommend garnishing the cake with edible nasturtiums.

Peace With-Inn Lemon Sour-Cream Bundt Cake

1 stick butter
3 large fresh eggs
1/2 cup sour cream
1 1/2 cups sugar
1 1/2 cups flour
1/4 teaspoon baking soda
1 tablespoon lemon zest
1/2 teaspoon lemon extract
1 teaspoon vanilla
1 cup fresh wild blueberries (optional, if in season... After all we're in Maine!)

Preheat oven to 350 degrees

Cream together butter and sugar

Add eggs, lemon extract, vanilla, and lemon zest

Sift together the flour and baking soda

Add flour and baking soda to above "wet" mixture, mixing well

Gently fold in the sour cream (and optional blueberries)

Place in a well greased bundt pan

Bake for 55 minutes or test doneness with a toothpick

About Peace With-Inn

Only minutes from bustling North Conway, New Hampshire and the White Mountain National Forest, amidst stately maples and 200 year old giant pines, you'll discover the quaint charm of rural Maine and Peace With-Inn. Our lovingly renovated New England farmhouse, originally built in 1750 and maintained in the same family for ten generations, today combines a perfect blend of modern comforts and the romance of historic colonial America. Our five guestrooms feature beautiful pastoral views and are tastefully appointed with only your comfort, and peace in mind. Delight in fine linens, fresh cut flowers, and period antiques. Mornings bring aromas of our special samplings planned especially for your arrival and a full gourmet New England breakfast. Our kitchen takes full advantage of fresh, locally grown foods. Fresh eggs, maple syrup, fruits, berries, and vegetables are all locally abundant. Come as guests, leave as friends. We're certain you'll make Peace With-Inn, your "special place" for a lifetime!

Peach With-Inn
254 West Fryeburg Road (Rt. 113N)
Fryeburg, ME 04037
877-935-7322

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Blueberry Morning Glory

Save Recipe: Blueberry Morning Glory

Bread pudding for breakfast? Not really but today's recipe "Blueberry Morning Glory" from Brook Farm Inn (Lenox, MA) is reminiscent of bread pudding. Using Challah bread, eggs, and half & half this recipe is luscious. Add in some cream cheese, blueberries and maple syrup and it will indeed be a glorious way to start the morning!

Blueberry Morning Glory

Serves 12

1 challah or egg bread, with crust removed, ripped apart
1 8-oz. pkg cream cheese
2 cups blueberries
8 eggs
1/3 cup maple syrup
½ cup sugar
2 cups half & half

In a greased 13 x 9 corning or glass casserole dish, arrange half of the bread. Scatter the cream cheese over the bread. Scatter the blueberries over the cheese. Arrange the remaining bread on top.

In a separate bowl, mix together the eggs, sugar, syrup and half-& half. Pour carefully and evenly over the bread mixture.

Bake at 350 degrees about 1 hour. Serve with blueberry sauce.

Can be made the day before, refrigerated overnight, and baked the day you wish to serve it.

Blueberry Sauce

1 cup sugar
1 cup water
2 Tbsp cornstarch
1 cup blueberries
1 Tbsp butter

In a saucepan, mix together sugar, cornstarch and water. Cook over moderate heat for about 5 minutes, stirring constantly, until thickened.
Add blueberries and simmer about 10 minutes, stirring occasionally, until berries have burst. Add butter and stir until blended.

About Brook Farm Inn

There is poetry here! This romantic Victorian, one block from historic Lenox village, is centrally located to all the cultural and outdoor attractions of the Berkshires in Western Massachusetts. This is the perfect destination to enjoy culture and nature. Brook Farm Inn has a tradition of poetry and literature amid private gardens, with a heated outdoor pool in summer. In winter, wood burning fireplaces beckon. Friendly and helpful hosts prepare gourmet breakfasts, and afternoon tea with homemade scones is served every day in front of the library fireplace. Visit Tanglewood, the Norman Rockwell Museum, Hancock Shaker Village, Edith Wharton's home, or enjoy hiking, biking, antiquing, and skiing. The grace of yesterday combines with the convenience of today for the utmost in recreation, relaxation, and romance.

Brook Farm Inn

15 Hawthorne Street

Lenox, MA 01240

413-637-3013

800-285-7638

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