Every morning more than 19,000 tables are being set, some with fine china and candles, in walnut-paneled Victorian dining rooms, others on antique sideboards in 250-year-old colonial homes or in a hand-crafted log house with a mountaintop view. At bed & breakfasts overlooking sandy ocean beaches, rolling vineyards or woodlands and waterfalls, thousands of innkeepers have been up before dawn grinding coffee beans, preparing muffins and scones, creating savory frittatas and decorating tables with fresh flowers. Thousands of guests are sitting down to a morning meal filled not just with excellent cuisine but with the camaraderie of other travelers. Yes, breakfast is a huge part of the Bed & Breakfast experience. If you are expecting two eggs over easy with hash browns and toast, forget it. You will probably be served dishes like those created by our featured Inns.
European Pancakes presented by Lake Guntersville B&B, Guntersville, Alabama
Ingredients:
5 large Eggs
1 cup Milk
1 cup flour
1/4 tsp salt
1/3 cup melted butter
Your favorite fruit topping
Method:
Spray a 10" cast iron skillet with Pam & put in 425 oven...to heat. Whisk all above ingredients together lightly (except fruit topping) pour into hot skillet & bake at 425 for 20 min. or until golden brown & puffy like a popover. Remove from oven, cool 5 min & cut into pie wedges & top with Fruit combs such as: Peach slices heated in 1 T butter, 1 T lemon juice & 1/4 cup orange marmalade, Blueberry Sauce (see Web site for recipe) or Sliced strawberries in syrup of 2 T melted butter, 2 T brown sugar, 1 T lemon juice...Just heat thru & add sliced bananas just before serving.
Greek Egg Frittata presented by DeVoe Mansion, Tacoma, Washington
Ingredients:
1 1/4 cup marinated artichoke hearts, chopped
1/3 cup black olives, sliced
1/3 cup green olives, sliced
1/4 cup red onion, chopped
1/3 cup oil packed sun dried tomatoes, chopped
1/3 cup feta cheese, crumbled
1/8 cup parmesan cheese
6 large eggs (or 7 medium eggs)
1 teaspoon Greek seasoning
1/2 teaspoon salt
1/8 teaspoon fresh ground pepper
1/2 teaspoon baking soda
Method:
Preheat oven to 350 degrees. Spray 9 inch quiche pan with non-stick cooking spray.
In prepared dish evenly layer artichokes, black olives, green olive, red onion, sun-dried tomatoes and top with feta and parmesan cheeses.
Mix eggs and all seasonings and pour over eggs.
Bake at 350 degrees for 30 to 35 minutes until well set. Remove form oven, let set 5 minutes and then serve.
Note: Slicing olives is a breeze when you use you egg slicer!
Vanilla Pecan Biscuits presented by Biscuit Hill B&B, Canyon Lake, Texas
Ingredients:
2 c. Self-rising Flour
1/2 c. Toasted Pecans
3 Tlbs. Sugar
1 1/4 c. Heavy Cream
1 Tlb. Vanilla
Powder Sugar (garnish)
Method:
Pre-heat oven to 425. Combine flour & nuts in a large bowl & set aside. Put sugar & vanilla in a 2c. Measuring cup and add cream. Stir until well combined. Make a "well" in the flour/pecan mix and pour in your cream mix. Scrape any sugar left in measuring cup into bowl. Stir in a circular motion starting on the outside edge of your bowl until the flour form a dough. Kneed the dough into a ball. Place on a lightly floured surface and flatten to 3/4 inch in height. Use a 2 inch cutter to cut the biscuits & place on well greased pan. Rub tops lightly with water to remove excess flour and bake.
These guest-tested recipes have been shared with iLoveInns.com by innkeepers around the country. Barbara Naylon, iLoveinns.com staff food editor states, “We’re very pleased with the wide array of dishes that innkeepers have shared with our web site visitors. Some of our best Country Inn culinary experts and innkeepers who have written cookbooks have come online to give us their favorites. So much about the Bed & Breakfast experience is remembered by culinary adventures including hearty or gourmet breakfasts, afternoon teas, happy hour with wine and appetizers and late-evening specialty desserts. We thought we would add to the experience for guests by giving them ways to remember their getaways with these recipes.”
So whether it's one of the popular recipes mentioned above or one of the many recipes located at www.iloveinns.com, you don’t have to limit the range of what breakfast at home can be. Surprise your family and log on today and choose one of this week's breakfast suggestions.
Media: For free review copies of the iLoveInns.com book, Bed & Breakfast and Country Inns, interview appointments, photo requests or general information, call Barbara Naylon at (949) 497-2232, ext. 305.
