September celebrates Better Breakfast Month and when it comes to breakfast, no one knows better than guests to the 11 Distinctive Inns of New England how well DINE inns can start the day. You haven’t celebrated the most important meal of the day until you’ve experienced a “better breakfast” from one of the DINE inns. If your breakfast repertoire is seeking a facelift, consider one of these recipes shared by DINE innkeepers. Better yet, give yourself a break and let your favorite DINE inn create a better breakfast for you or a culinary vacation filled with great food experiences.. And while you’re at it, enjoy the best night sleep you’ve had in weeks and some of that haute hospitality only DINE inns can offer.
Here are a few recipes guaranteed to create a better breakfast for you this month.
Eggs Florentine from Camden Maine Stay
1 pint creamed cottage cheese
1 pkg. frozen chopped spinach
1 stick butter or margarine, melted and cooled
6 large eggs
8 oz. Swiss cheese
8 oz. Feta cheese
dash of nutmeg
hot pepper sauce to taste
Beat eggs. Add cheeses, butter and mix well. Cook and drain spinach well. Add to cheese mixture. Add nutmeg and hot pepper sauce. Pour into a greased 9 x 13 baking dish and bake at 350’ for 40 minutes. Cut into squares. Serves 8 to 10.
Chesterfield Inn Cranberry Cream Scones
2 cups unsifted flour
3 tsp. baking powder
2 T. sugar
1⁄2 tsp. salt
4 T. cold butter
2 eggs, lightly beaten
1⁄2 cup heavy cream
1⁄2 cup dried cranberries
Preheat oven to 400 degrees. Combine dry ingredients; cut in butter until mixture resembles coarse meal. Combing eggs, currants and heavy cream; stir into flour mixture with fork, then knead just enough to combine. Divide dough in half; shape into round about 1-1/2 inch thick. Cut each round into fifths and separate wedges slightly on ungreased baking sheet. Brush with egg wash.
Bake for 13-15 minutes. (Note: It’s easy to over bake these) Cool on a rack. When cool, mix up a light icing with confectioners sugar and water or lemon juice. Drizzle over top of scones. Makes 10 scones.
Captain’s House Inn Berry Parfait
Strawberries or raspberries
Drizzle of Honey
Simply layer berries and vanilla yogurt top with granola and a drizzle of honey.
Spinach, Tomato and Goat Cheese Frittatas from Cliffside Inn
1 TBSP goat milk cheese
1/2 C fresh spinach
1/2 C red tomatoes sliced
½ TSP sautéed garlic
1 TSP onion
Sauté spinach until wilted. Beat egg – salt and pepper to taste. Add to spinach and cook for about 2 minutes. Layer goat cheese and sliced tomatoes on top. Transfer pan to oven and broil on high for 2 minutes.
Ricotta Pancakes from Inn at Harbor Hill Marina
1 Cup Ricotta Cheese (note: a small 15 oz. container is approx. 2 cups)
2 Eggs – large
½ Cup (plus a tablespoon) Buttermilk
¾ Cups All Purpose Flour
1 and ½ Tbsp. Sugar
1 Tbsp. Baking Powder
¼ tsp. Salt
Larger Batch (good for 8 people or 16 pancakes)
2 Cups Ricotta Cheese (we use 1 small 15 oz. container)
4 Eggs – large
1 ¼ Cups Buttermilk
1 ½ Cups All Purpose Flour
¼ Cup Sugar
2 Tbsp. Baking Powder
½ tsp. Salt
In a large bowl whisk together the ricotta cheese, eggs and buttermilk until very smooth. In a separate bowl, sift the flour, sugar, baking powder and salt. Add the flour to the cheese mixture and stir with a rubber spatula until just combined. Preheat griddle to 350 degrees. Spray the griddle with vegetable spray and add batter in about ¼ cup amounts. (note, these are very light and fluff up nicely). Let cook for about 2 minutes on each side until golden. Repeat & Enjoy!
Optional Fruit Topping
2 Cups Fresh Berries-any favorite or mix
¼ Cup Sugar
¼ Cup Orange Juice
In a separate bowl, combine the berries, sugar and orange juice. Let macerate while making pancakes. Serve pancakes garnished with the berries, powdered sugar, and maple syrup if desired.