A new cookbook serves up breakfast inspiration. Eight innkeepers who have served more than 184,200 breakfasts in their collective 150 years of feeding happy guests joined together to write “Eight Broads in the Kitchen” (Winters Publishing, 2014).
The book includes advice on stocking your pantry and a wide range of sweet and savory dishes and many muffins, scones, waffles and breads. Recipes include unusual breakfast fare like refreshing chilled peach soup, Maryland blue crab quiche and birchermuesli, a classic Swiss dish of rolled oats, fruit and nuts created by Dr. Maximilian Bircher-Benner in the early 1900s as a health food.
Below are six recipes that range from those simple enough for a workday to others perfect for a leisurely weekend, and all sure to brighten any morning.
The William Henry Miller Inn
Prep time: 15 minutes
No cooking time
Yield: 8 servings
1 ripe pineapple
8 ounces cream cheese, softened
1/2 cup sour cream
4 tablespoons pineapple ice cream topping, such as Smuckers
3/4 cup sifted confectioners sugar, plus more for dusting
Dash of salt
Fresh berries, for garnish
1. Remove top of pineapple and cut rind off so that you are forming a “square.” Slice pineapple into thin square slices. Use an apple or pineapple corer to remove the tough center.
2. Using a sharp knife, carve out the good pineapple inside the rind of the pineapple to use as “center slices.”
3. Mix cream cheese, sour cream, ice cream topping, confectioners sugar and salt, and stir until creamy.
4. Layer slices of pineapple with cream. Each serving uses 3 or 4 slices of pineapple. Top with fresh raspberries, strawberries, or your choice of berries, and a generous sprinkling of confectioners sugar.
White Chocolate and Cranberry Scones
The White Oak Inn
Prep time: 10 minutes
Baking time: 12 minutes
Yield: 12 to 14 scones
The secret to good scones is to keep all the ingredients cold and handle the dough as little as possible.
2 cups flour
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/3 cup butter
1/2 cup half-and-half or heavy cream
1/2 cup white chocolate chips
1/2 cup dried cranberries
1. Preheat the oven to 425 F.
2. Mix together flour, sugar, baking powder, and salt. Cut in butter, using either the pulse setting on a food processor or by hand with a pastry blender. Mixture should resemble coarse crumbs, with no visible chunks of butter.
3. Separate one of the eggs, setting the white aside. Beat the yolk with the other whole egg and the half-and-half. Add this to the dry mixture, along with the white chocolate chips and cranberries. Stir with a fork until barely mixed.
4. Turn dough onto a floured board and knead gently, about 6 to 8 times. Roll or pat dough out to 1/2-inch thickness. Cut into rounds with a biscuit cutter.
5. Place on an ungreased baking sheet about an inch apart and brush the tops with the reserved egg white.
6. Bake for 10 to 12 minutes or until top is golden brown.
ZESTER BOOK LINKS
Winter Publishing, 192 pages, 2014
Blueberry Cornmeal Pancakes
The Beechmont Inn Bed and Breakfast
Prep time: 5 minutes
Cooking time: 20 minutes
Yield: Sixteen 4-inch pancakes
Cornmeal adds a delightful crunch and bit of sweetness.
2 cups flour, plus 1 tablespoon for blueberries
1 cup ground cornmeal
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon cinnamon
1/2 teaspoon salt
1 cup plain yogurt
1 1/2 cups milk
4 large eggs
6 tablespoons unsalted butter, melted
1 teaspoon vanilla
2 tablespoons grated orange zest
2 cups blueberries
1. In large bowl, combine the 2 cups of flour, cornmeal, sugar, baking powder, baking soda, cinnamon and salt. Use a whisk to blend.
2. In a separate smaller bowl, blend the yogurt, milk, eggs, melted butter, vanilla and orange zest.
3. Pour the liquid ingredients into the flour mixture and blend, being careful not to overmix. Lightly coat the blueberries with a tablespoon of flour and add blueberries to mixture.
4. Preheat an electric griddle to 350 F. Cook pancakes on hot griddle until done.
5. Serve with warm syrup and your favorite bacon or sausage.
Crustless Veggie Quiche
The White Oak Inn
Prep time: 10 minutes
Cook time: 40 minutes
Yield: 6 servings
Vary the vegetables based on what’s in season. Change the seasonings with the ingredients: For an Italian twist combine tomatoes, onions and artichokes and Parmesan with traditional Italian herbs such as oregano, basil and parsley. For a Mexican flair, use chorizo, green chilies, tomatoes and onions, topped with Monterey jack cheese.
2 tablespoons butter
1 cup diced onion
1 large yellow or green zucchini, sliced into 1/4-inch slices
1 teaspoon dried basil
1 teaspoon dried oregano
3/4 cup milk
1/4 cup flour
1 teaspoon baking powder
1 cup fresh diced tomatoes
1/2 cup cheddar cheese, shredded
1 cup feta cheese, crumbled
1. Preheat the oven to 350 F. Spray a 9-inch pie plate with cooking spray.
2. Melt butter in a skillet and sauté the onion until translucent. Add the zucchini. Sprinkle with basil and oregano. Sauté for about 3 or 4 minutes.
3. Combine the eggs, milk, flour and baking powder in a blender or food processor.
4. Spread the onion/zucchini mixture in the bottom of the pie plate. Spread the diced tomatoes, cheddar and feta cheeses evenly over top. Gently pour the egg batter over all.
5. Bake for about 40 minutes or until set in the middle. Let sit for 10 minutes before slicing into 6 wedges.
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Brampton Bed and Breakfast Inn
Prep time: 10 minutes, plus refrigerate overnight
Cook time: 20 minutes
Yield: 8 waffles
These waffles are light and crispy on the outside and soft on the inside. The batter is best made in advance and will keep refrigerated for up to three days.
2 1/4 cups whole milk, divided
1 tablespoon dry yeast
2 cups unbleached flour
2 tablespoons ground cornmeal
1 teaspoon salt
1 tablespoon granulated sugar
1 stick, 4 ounces, unsalted butter, melted
2 large eggs, lightly beaten
1. Put the 1/4 cup milk into a large mixing bowl and sprinkle yeast on top. Let stand for 5 minutes. Yeast will dissolve and start to bubble.
2. In a separate large bowl, mix flour, cornmeal, salt and sugar. Set aside.
3. To another large bowl, add the 2 cups warmed milk (make sure milk is less than 110 F or it will kill the yeast), melted butter, eggs and bubbly yeast mixture, and whisk until everything is well incorporated. Add flour mixture 1/2 cup at a time, whisking vigorously after each addition. The batter should be smooth.
4. Cover with plastic wrap and set bowl on a large rimmed cookie tray to catch the overflow if necessary, as the batter will double in volume. Refrigerate overnight.
5. In the morning, preheat the waffle iron to high.
6. Whisk batter and then it will deflate. Let batter rest for 15 minutes at room temperature.
7. Pour about 3/4 cup of batter per waffle onto hot waffle iron. Bake until waffles are golden and edges are crisp.
8. Serve topped with warm maple syrup, any berries of your choice, or lightly sweetened fresh pineapple.
Garden Baked Eggs
Chambered Nautilus Bed and Breakfast Inn
Prep time: 5 minutes
Cook time: 20 to 30 minutes
The real secret to this recipe is the thyme. It enhances the flavor of both the eggs and veggies. Serve with your favorite muffins, breads or potatoes.
12 eggs, 2 per person
1/2 cup half-and-half
Salt and pepper
1 teaspoon thyme (dried or fresh)
2 cups of your favorite chopped vegetables such as green and red peppers, asparagus, broccoli, zucchini, yellow squash, mushrooms, green onions
1/2 cup cheddar cheese, shredded (to sprinkle on top)
1. Preheat the oven to 350 F. Spray six (6-ounce) ramekins with cooking spray.
2. Blend eggs, half-and-half, salt, pepper and thyme (a 4-cup measuring cup with pouring spout is useful).
3. Fill ramekins with 1/3 cup chopped vegetables.
4. Put egg mixture in ramekins over the vegetables. Top with cheddar cheese and chives.
5. Bake for 20 to 30 minutes or until set.
Main caption: Cornmeal is added to these blueberry pancakes for a delightful crunch and bit of sweetness. Credit: “Eight Broads in the Kitchen”