Wednesday, May 09, 2007

My favorite breakfasts


I think some of my most favorite breakfasts were at the Stone Hill Inn, located in Stowe, Vermont. We spent our honeymoon there...and seriously, we ate like kings! In addition to fruit, baked goods, and traditional sides each morning, they offered a choice of three different "breakfast entrees", with all new choices each morning! (You can peek here for a sample menu!) Brent almost always chose the "savory" option and I always went for the "sweet" option...and we always shared! Each night, we would talk excitedly about what was for breakfast the next morning (it was THAT good)...and it was always a treat.

I was thrilled last year to discover on their website that they had published a cookbook...I ordered it right away, planning to make Brent some of our favorites on our anniversary! The recipes have not disappointed us yet, so I'm going to share two with you today...a savory and a sweet, of course! (And if you really enjoy these and want more, you can find our more about the cookbook right here!)

Sausage, Apple, and Cheddar Omelet

1.5 teaspoons butter
1/2 large Granny Smith apple, peeled, cored, and thinly sliced
1/8 tsp. cinnamon
pinch of nutmeg
1/2 cup sliced or cubed precooked pork breakfast sausage
1.5 teaspoons butter
3 eggs, beaten
1/3 cup shredded sharp Cheddar Cheese

1. Preheat broiler.
2. Melt 1.5 tsp. butter in a small skillet. Add the apple, cinnamon, and nutmeg. Saute until the apple is tender but firm. Stir in the sausage. Set aside.
3. Heat 1.5 tsp. butter in a 6-inch ovenproof skillet over medium-high heat for 1 to 2 minutes. Add the eggs. Cook until the eggs are 3/4 cooked through, lifting the edges occasionally with an ovenproof spatula and allowing the uncooked eggs to flow under.
4. Spoon the cooked apple mixture on top of the eggs and sprinkle with the cheese. Place the skillet under the broiler until the cheese melts and the eggs are fully cooked. Fold the omelet in half and slide onto a serving plate.

Yields: 1 omelet, but plenty to split between two, if you're serving other food as well.

Blueberry Raspberry French Toast Bake

12 slices French bread, cubed
16 oz. cream cheese, cut into small cubes and softened
1 cup each fresh blueberries and red raspberries
12 eggs
1/3 cup pure Vermont maple syrup
2 cups milk
1 cup sugar
1 cup water
2 tablespoons cornstarch
1 tablespoon butter
powdered sugar for dusting

1. Arrange half the bread cubes in a 9x13-inch baking dish, coated with cooking spray. Scatter the cubes of cream cheese on top and sprinkle with 1/2 cup each of the blueberries and raspberries. Top with the remaining bread cubes.
2. Beat the eggs, maple syrup, and milk in a large bowl. Pour evenly over the layers in the baking dish. Cover with foil and chill overnight in refrigerator.
3. Let dish stand at room temperature for 15 minutes. Meanwhile, preheat the oven to 350 degrees. Bake, covered, for 30 minutes. Remove the foil and bake for 30 minutes longer or until puffed and lightly browned.
4. While baking, combine the sugar, water, and cornstarch in a saucepan. Cook over medium-high heat until thickened, stirring often. Add the remaining fruit. Bring to a boil, stirring often. Reduce the heat to medium and add the butter. Cook until the butter melts, stirring constantly.
5. Cut the French toast bake into 8 squares and place on serving plates. Top with the sauce and dust with powdered sugar.

Yields: 8 (very large) servings
(Pssssst...today begins "A Week of Wednesdays" so check back in each of the next 6 days for more favorite recipes!)

1 comment:

Joel, Dot and Judah said...

ummm..all these recipies sound SO good!
I loved your entry about what you learned in Hadleigh's BSF class. So good and good to hear!! I love finding spiritual encouragment in the midst of catching up with friends! :)
I am trying to figure out how the song goes. That verse does not fit to the farmer and the dell, at least, not the way I am singing it! :)

 

© 2011. All Rights Reserved. | Prefab Blog Design By Penny Lane Designs