Classic Fall Recipes From Bed and Breakfast Inns

bed and breakfast inns have created some classic fall recipes for you to try and enjoy. Fall is harvest time, and fruits and vegetables are reaching their peak of freshness.  It's a wonderful time of year, and a wonderful opportunity to try out a fabulous fall recipe from your local innkeeper.  Bed and breakfasts are known for much more than cooking breakfasts, their snacks, deserts and tasty treats are just as good.  We've asked innkeepers to share some creative fall favorites with you to satisfy your gourmet cravings between B&B visits.

Poached Pears with Raspberry Coulis from the Hamanassett Bed and Breakfast


Ingredients:
This is a beautiful dish which can be made several days in advance. Keep pears in poaching liquid until ready to serve.

For pears:
1 pear per person
1/2 cup sugar
1 cinnamon stick
1 Tbsp. lemon juice (lemon juice prevents pears from turning brown)

For Raspberry Coulis:
1 pkg. (12 oz.) frozen raspberries, thawed
1/2 cup powdered sugar

Peel pears.
With a melon baller, remove core from the bottom.
Add sugar, lemon juice and cinnamon to water and bring enough water to cover pears to a gentle boil (a slotted spoon works best when adding pears.)
Gently add pears to water and cook until pears are slightly soft.
Allow to cool.
For Coulis:

Place raspberries in a blender and process until you have a puree. Pour raspberries into a fine sieve placed over a bowl and using a rubber spatula, press the pureed raspberries through to remove seeds. Stir powdered sugar (you can add more or less sugar depending on your taste).

To serve:

Pool a little coulis on a small plate. Stand pear in center of plate. You may need to slice off part of the bottom so that pears stand upright. Spoon a little coulis over the top so it spills down the sides a little. Place a sprig of mint at top of pear and serve.

Sweet Potato Frittata from the Olde Rhineback Inn c.1745

Ingredients:
2 good-sized sweet potatoes
Tomatoes
A variety of good melting cheeses (cheddar, swiss, jack, feta, goat, cream cheese, mozzarella, or others) I usually use 3 or 4
Vegetables, fresh and/or frozen (frozen veggie medley w/ sugar snap peas, broccoli, red and yellow peppers, yellow and green squash, spinach, sweet peas)
9 eggs
some milk

Directions:

Butter the bottom and sides of a 10" round oven proof pan.
Cook potatoes in the microwave until soft. (The only way to ruin this recipe is to not cook the potatoes enough!)
Slice into rounds ¼ inch thick and line the bottom of the pan.
Cook vegetables in microwave, and then squeeze out all excess liquid.
Dice cheeses and tomatoes and layer twice with vegetables.
Beat 9 eggs and add about ½-cup of milk, pour over ingredients in pan.
Pat everything down gently, cover and bake at 450 degrees for about an hour, or until the center is set (no jiggling) and just barely golden on top.
Remove from oven and let rest for a few moments, slice into 8 wedges and enjoy!

Pumpkin Cranberry Cookies from the HideAway Country Inn

Ingredients:
4 cups flour
2 cups oatmeal, uncooked
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
1 1/2 cups softened butter
2 cups firmly packed brown sugar
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract
2 cups cooked solid squash or pumpkin
1 cup dried cranberries
Directions:

Pre-heat oven to 350 F. Combine flour, oats, soda, and spice. Set aside. 2. Cream butter; gradually add sugars, beating until light and fluffy. Add egg and vanilla; mix well. Alternate additions of dry ingredients and squash/pumpkin, mix well after each addition. Stir in cranberries. 3. For each cookie, drop 1/4 cup dough onto lightly greased cookie

Pumpkin-Walnut Muffins from the Fitch Hill Inn Bed and Breakfast

Ingredients:
2 eggs, beaten
1-1/2 cups sugar
1 cup canned or cooked mashed pumpkin
½ cup vegetable oil
1/3 cup water
1-2/3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
¾ cup chopped walnuts 

Yield: 12 regular-sized muffins or 8 Jumbo-sized muffins

Note - These muffins freeze well.

Cranberry Vinaigrette Salad Dressing by Oxford House Inn

Ingredients:
1 can jellied cranberry sauce
1 cup lemon juice
1/2 tsp salt and 1/2 tsp pepper
1/2 cup sugar 1 & 1/2 tsps dry mustard
2 & 1/2 cups vegetable oil

Blend the first 6 ingredients,
then in a large bowl, whip oil very slowly into
the cranberry mixture with a whisk
or a hand-held blender until blended.
Makes 1 quart. Keep refrigerated!

For hundreds of other recipes from Bed and Breakfast Inns throughout the US and Canada please visit the BnBFinder.com Bed and Breakfast Recipe Page.

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