Are you as savvy as an innkeeper? As proficient as our breakfast pros? Do crowds do you in on Christmas morning? Does the overflowing garden with baseball bat sized zucchinis leave you scratching your head for what to do? The 12 Distinctive Inns of New England are here to solve your breakfast conundrums.
No breakfast challenge you’ve faced is too big for our group…or is it?? Send us your breakfast dilemmas by email at firstname.lastname@example.org, post them on our Facebook page, or message us your breakfast challenge on Facebook, and we’ll use the power of 12 innkeepers to help you with your breakfast questions. Put us to the test…if we can’t solve your breakfast challenge, we’ll award you with a free night at one of the 12 Distinctive Inns of New England.
Between the 12 members of Distinctive Inns of New England there are well over 150 years of innkeeping experience. That means 150 years of making breakfasts every morning. While we think that there is no breakfast challenge too big for our experience, you must might stump us. So please try!
Get started today! Post your challenge or your greatest breakfast difficulty on our Facebook page between now and the end of August or email it to email@example.com and we’ll put our panel of experts together to solve it by posting our answer on the DINE Facebook page!
Meanwhile, here is one of our favorite breakfast recipes from the Captain’s House Inn using apples and apple cider which will soon be fresh and in abundance this fall. This is one recipe that makes enough to feed a crowd!
2 Tbsp Grated lemon peel
4 Medium Granny smith apples, halved and cored
5 Cups All purpose flower
6 Tbsp Golden brown sugar
4 Tbsp Baking powder
2 1/4 Cup Whole milk
6 Large Eggs
3/4 Cup Melted butter
2 Cups Butter, salted, SOFT
2 Cup Confectionary sugar
4 tspn Cinnamon, ground
2 tspn Orange peel, grated
Apple cider glaze
2 Cups Sugar, Granulated
1/4 Cups Corn scratch
4 tspn Cinnamon, ground
4 Cups Apple cider or juice
1/4 Cups Lemon juice
1/2 Cups Butter softened
- Combine lemon juice and peel in a bowl. Coarsely grate apples into a bowl, tossing to coat with juice.
- Whisk flower, brown sugar, baking powder, and salt in a large bowl. Make a well in centre of fry ingredients.
- Brush griddle with some of the remaining 1/4 cup of melted butter.
- For each pancake drop 1 heaping tablespoon of batter onto griddle, spacing pancakes apart. Cook until golden on bottom and bubbles start to form on the surface, 3 minutes. Turn pancakes over and cook for a further 2 minutes until golden.
- Using electric mixer, beat butter, powdered sugar, cinnamon and orange peel in a small bowl until blended.
- Separate the mix into about 4-5 pieces and roll into logs. Wrap in saran and freeze until needed.
Apple Cider glaze-
Mix the cider, lemon juice, cinnamon, sugar and corn starch in a pot and whisk. Heat SLOWLY to a boil. Simmer for a few minutes until clear and translucent. Whisk in butter and keep warm until service.
Garnish plate with slivers of apple and sauce.
Don’t wait another day. Let the innkeepers of Distinctive Inns of New England solve your breakfast dilemmas. Email us or message us on Facebook with your biggest breakfast challenge and we’ll get right to work helping you solve it.