My Favorite Cook Book: Breakfast and Booze

It isn’t going to win me any prizes for low fat cooking, but it’s been the only cookbook I consistently go back to time and again for hearty, feel good food.  It’s the Longfellow’s Wayside Inn Cookbook.  The Wayside Inn is the oldest continuously operating inn in America (according to what I’ve always been told and their own website).  These days it’s a tourist destination on Old Route 20 in Sudbury, MA (It’s still a functioning inn if you want to sleep there).  Read all about it here.  I gave Mely her engagement ring at the Wayside Inn in 1996 and my twin sister had her wedding rehearsal dinner in a private dining room in the Inn in 2003.  Today, because I was in the mood for a big heavy breakfast, I whipped out the gift shop cook book and made this super simple breakfast.     

My Wayside Inn Breakfast:       

(I made eggs with it too, but nobody needs a recipe for eggs.)     

Pancake Batter:     

(makes about 24 pancakes)     

2 Cups Milk     

2 ¼ cups cake flour     

1 ½ teaspoons salt     

4 teaspoons baking powder     

5 teaspoons sugar     

2 eggs     

6 teaspoons melted butter     

Place all ingredients except butter in bowl and mix with wire whisk until ingredients are all incorporated.  Do not over mix.     

Blend in melted butter.     

Test readiness of griddle by sprinkling a few drops of water on surface, if they dance around, pan is ready.  Grease if necessary.     

Pour batter onto hot pan.  Turn pancakes as soon as they are puffed and bubbles form on surface.     

Remove from pan to warmed plates when second side is Golden Brown.     

Serve with butter and maple syrup (real maple syrup of course).  Left-over batter can be kept in the refrigerator for 1-2 days but may need to add more milk to thin to pouring consistency.     

Wayside Inn Country Sausage:     

(makes 20 - four ounce patties)     

5 Pound Boneless pork butt     

1 teaspoon ground mustard     

1 teaspoon salt     

1 teaspoon ground black pepper     

1 teaspoon rubbed sage     

Clean off excess fat from pork butt.     

Cut Meat into portions small enough to fit into grinder.  Place meat in bowl and add seasoning.  Mix Thoroughly.     

Pass Meat through grinder and form into patties.     

Can be baked in 400 degree oven or by griddle until patties are ready when tested with fork and juice runs clear.     

Old Fashioned Booze: You know you love booze   

(I didn’t make any of these yesterday, but I include them because they’re historically relevant and tasty; and, in the case of Hot Buttered Rum, entering the region of absolute delectability.)   

Coow Woow:  The first mixed drink in America!    

2 Parts rum    

1 Part ginger brandy    

You can adjust the liquor proportions to your own taste.   

Pour over crushed ice, stir, strain and serve into cocktail glass.    

Hot Buttered Rum    

1 ¾ ounces rum    

¼ teaspoon super fine sugar    

Lemon Twist    

1 butter pat    

1 cinnamon stick    

Ground Cinnamon    

Hot Water    

Add Rum and Sugar to mug; pour hot water in until ¾ full.    

Add cinnamon stick, lemon twist and butter pat.    

Sprinkle with ground cinnamon      

Meeting House Punch:  A typical colonial get together drink.    

 (32 servings)    

6 bottles dark beer (12 ounce)    

½ pound brown sugar    

1 fifth dark rum    

1 quart lemon juice    

Lemon slices    

Combine in punch bowl lemon juice, rum and sugar and stir.    

Add beer and garnish with lemon slices.