The Inn - Breakfast
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Wake up each morning to the aroma of a freshly prepared gourmet breakfast. Served in the formal dining room, you will be treated to our favorite local and regional fare featuring organic and/or local ingredients, such as Taylor’s Sausages and Café Mam coffee whenever available.
For your enjoyment we do a savory breakfast (see smoked salmon casserole recipe) one day, followed by a sweet breakfast (see baked cheese blintz casserole or cream caramel toast) the next. Of course, our breakfast always starts with fresh fruit, juice, coffee or tea. If you have special dietary requirements, please let us know well in advance, and we will make an effort to accommodate you.
Enjoy our complimentary hot and cold beverages and munch on fresh baked cookies – anytime!
- Baked cheese blintz casserole
To make the filling: In a medium bowl with an electric mixer, beat together all filling ingredients. Set aside.
To make the batter: Preheat oven to 350 F. In another medium bowl, with an electric mixer and with clean beaters, beat butte, sugar and eggs. Add flour, baking powder, baking soda and orange juice and beat well.
Pour half the batter into a lightly sprayed or oiled 9 by 13 inch baking dish. Spoon filling on top, spreading it around as much as possible. Pour remaining batter on top. Bake about 50 minutes. Cut into squares and serve with strawberry sauce or fresh blueberry sauce
8 ounces light cream cheese
15 ounces ricotta cheese
1 large egg
1 Tbsp sugar
1 Tsp vanilla extract
½ cup butter or margarine melted
¼ cup sugar
6 large eggs
1 cup all purpose flour
1 Tsp baking powder
1 Tsp baking soda
½ cup orange juice
In a food processor, slightly puree thawed berries, including their juice. Transfer to a medium sauce pan. Add sugar, cornstarch, and orange juice and bring to a boil over medium high heat, whisking until thickened. Remove from heat and add fresh berries and liqueur if desired. Let cool, cover and refrigerate. Serve at room temperature. Strawberry Sauce
1 package (16 ounces) frozen strawberries with juice, thawed
2 tablespoons sugar
1 tablespoon cornstarch
¼ cup orange juice
1 cup sliced fresh strawberries
1 tablespoon Grand Marnier (optional
- Cream caramel toasts
Melt butter totally, and add enough brown sugar so it makes a paste and there is no more liquid butter floating.
Pour the mixture on the bottom of a 9X13 pyrex pan.
Layer the toasts on top of it and make 2 layers.
Mix eggs, milk and ½ and ½ and pour on top. Refrigerate overnight.
Cook for 40 minutes in a 350 oven and make sure it cools at least 15 minutes before serving so the bottom is well caramelized.
Serve with fruit, yogurt and or whipping cream.
1 stick of butter
About 1 cup of brown sugar
1 loaf of cinnamon raisin bread
1 ¼ cup of half and half
1 ¼ cup of milk 4 eggs
- Louisiana bread pudding
Place the bread in a large bowl and pour the milk over it. Allow to soak for 1 hour.
Put the raisins in a smaller bowl and pour the Cointreau over them. Allow to soak for at least 1 hour.
Butter an 8”x11” baking pan and preheat oven to 300 F.
Whisk together the eggs, sugar and vanilla.
Drain the raisins and add them to the soaked bread. Pour the egg/sugar mixture into the bread and mix well.
Pour into the prepared pan and smooth the top with the back of a spoon. Sprinkle with the cinnamon, nutmeg and the dark brown sugar. Dot with the butter cubes.
Place in the preheated oven and bake about 1-1/2 hours until set. Allow to cool at least 30 minutes before cutting.
For the sauce:
Melt the butter over low heat. When it’s hot but not colored, add the confectioners’ sugar and whisk constantly until thick.
When it is very thick and hot, remove it from the heat and whisk in the beaten egg until emulsified, about 2 minutes.
Whisk in the Bourbon and serve warm.
Cut the pudding into 12 slices and serve with the warm Bourbon sauce for adults or maple syrup for children.
- 7oz very stale French bread, cut in cubes
- 4 cups of whole milk
- 3 eggs
- 1 1/3 cups of sugar
- 1/2 cointreau
- 1 Tblp cinnamon
- 1 Tblp freshly ground nutmeg
- 1/2 cup pack dark brown sugar
- 1/2 stick unsalted butter cut into cubes
- 1 stick unsalted butter
- 1 cup confectioner’s sugar
- 1 egg beaten
- 1/2 cup bourbon
- Pumpkin streusel bread
Preparation: Preheat oven to 350°.
To prepare topping: combine first 4 ingredients until crumbly. Set the mixture aside.
To prepare bread: lightly spoon flour into dry measuring cups; level with a knife.
Combine flour and the next 7 ingredients (flour through nutmeg) in a large bowl; stir well with a whisk. Make a well in center of mixture.
Combine the pumpkin and next 5 ingredients (pumpkin through eggs) in a bowl; add to flour mixture.
Stir just until moist. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with topping.
Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.
Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
- 1/4 cup chopped pecans
- 2 tablespoons sugar
- 1 1/2 tablespoons chilled butter or stick margarine, cut into small pieces
- 1/4 teaspoon ground cinnamon
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup raisins
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 cup canned pumpkin
- 1/2 cup plain low-fat yogurt
- 1/2 cup honey
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 large eggs
- Cooking spray
- Smoked salmon casserole
Size: Serves 6 to 8
Preparation: Preheat oven to 350.
In a medium skillet, melt butter and sauté mushrooms and green onions until tender about 5 minutes. Blend everything else, starting with the eggs and add the mushrooms and green onions. Bake in a lightly oiled 8 ½ by 11 casserole for about 45 minutes or until puffed up and golden. Let stand for 10 minutes.
- 2 tablespoons butter or margarine
- 8 oz medium mushrooms slices
- 4 green onions, including green tops sliced
- 6 large eggs
- 1 cup cottage cheese
- 1 cup sour cream
- ½ cup grated parmesan
- ¼ cup flour
- ¼ tsp salt
- 1/8 tsp white pepper
- 2 cups grated Jack
- 1 cup flaked smoked salmon, cooked ham or cooked chicken or 8 oz crabmeat flaked
- Strawberry Clafoutis
1-Preheat oven to 350. Grease 4 ramekins or a pie plate. Toss strawberry halves to cover bottom. You can also use a mixture of berries, bananas pieces or pears and set aside.
2-In a blender whirl eggs, milk, flour, granulated sugar, vanilla and salt for 15 seconds. If using a hand mix, mix solid ingredients until totally smooth then add milk and vanilla. Pour batter over fruit.
3-Bake until puffed golden brown, and set in the center, about 30 minutes if using ramekins or 50 minutes if using a pie plate.
Serve with yogurt if desired.
About 8 ounces of strawberries, hulled and halved lengthwise
2/3 cup flour
1/4 cup sugar
1 cup milk
1 1/2 teaspoon vanilla
1/4 teaspoon salt