Recipe to a healthier 2017 starting with breakfast

making resolutions in 2017It’s the beginning of a new year and how many of you made resolutions?  Raise your hand.  Now how many of you resolved to live a healthier lifestyle?  Yup! Just as we thought.  How many promised to be healthier eaters?  Here comes Distinctive Inns of New England (DINE) to the rescue of all those who resolved to be healthier in 2017.

Did you know that vacations are healthy?  Take a vacation at any of the 12 Distinctive Inns of New England, and your stress level is bound to drop, while your romance quotient improves tremendously.  You might even find yourself eating a far more healthy diet, as many of the recipes you see below are featured for guests seeking a healthier lifestyle. And between the culinary vacations and romantic getaway offerings on the DINE website, you’re sure to feel better after a few days at one of the DINE inns.

If a getaway is not in the cards for the near future, it doesn’t mean that the DINE inns can’t help you make your resolution for healthy eating come true.  Here are a few recipes that are served at our breakfast tables.  After all, starting the day with a good breakfast is another way to insure a healthy lifestyle.  Simply create one of these wonderful breakfast ideas, add a little candlelight, and then close your eyes and pretend that you’re sitting in the dining room of one of the 12 Distinctive Inns of New England.  See?  Your happiness levels just went up, simply thinking about it!

Gingered Pear Crisp from Captain’s House Inna perfect breakfast starter

Ginger Pear Crisp - Captain's House Inn recipeYield: 6 servings (Serving size is about 1 cup)

Ingredients:

¼ Cup Golden Raisins

¼ Cup Granulated Sugar

1 teaspoon Grated orange rind

1 tablespoon Fresh orange juice

1 teaspoon Chopped peeled fresh ginger

½ teaspoon Vanilla extract

4 cups chopped peeled Bartlett pears (about 4 pears)

¼ Cup All-purpose flour

½ Cup Regular oats

¼ Cup Packed brown sugar

¼ Teaspoon Ground cinnamon

1/8 teaspoon Salt

3 tablespoons Chilled butter, cut into small pieces

2 tablespoons Chopped pecans

Method:

Preheat oven to 375F.

Combine first 6 ingredients in a large bowl, stirring to combine.

Add pears, toss gently to coat. Spoon pear mixture into a shallow 2-quart baking dish lightly coated with cooking spray.

Lightly spoon flour into a dry measuring cup, level with a knife.

Combine flour, oats, brown sugar, cinnamon and 1/8 teaspoon salt in a medium bowl.

Cut in butter with a pastry blender or 2 knives until resembles coarse meal, and stir in nuts. Sprinkle flour mixture over pear mixture.

Bake at 375F for 35 minutes or until topping is lightly browned. Cool on a wire rack for 10 minutes then serve in small dessert bowls.

Layered Stuffed Morning Mushrooms from Gateways Inn & RestaurantServes 8

Ingredients:

8 large Portabella mushroom caps, stems removed

12 ounces fresh spinach, wilted

8 jumbo eggs

½ cup half and half

1½ cups shredded sharp cheddar

½ cup grated parmesan cheese

4 tsp butter

2 TBS fresh

chopped chives

Salt and pepper to taste

Roasted red peppers (recipe below)

Method for Roasted Red Peppers:

Preheat oven to 350 degrees

Cut 4 deveined and seeded peppers into strips. Place in glass baking dish.

Sprinkle thinly sliced cloves of garlic from ½ a head of garlic over the peppers.

Drizzle about 1/3 cup of good quality extra virgin olive oil over the mixture along with the juice of 2 large lemons.

Roast, stirring occasionally, until the peppers are soft but not browning. Can be stored in fridge for up to 10 days.

Method for the mushrooms:

Preheat oven to 350 degrees

Brush the outside of the mushroom cap with a little olive oil and roast about 15 minutes.

Line the inside of the mushroom cap with a layer of the wilted spinach, then a layer of the roasted red peppers and set aside.

Method for the eggs:

Beat together the eggs, half and half, chives and salt and pepper.

Melt the butter in a large skillet and scramble the egg mixture adding in ¾ of the shredded cheddar.

Scoop a nice mound of egg onto each mushroom cap over the other layers. Sprinkle with remaining cheddar and sprinkle with parmesan. Return to oven just to melt cheese and serve.

Oatmeal Molasses Bread from Rabbit Hill Inn

The Rabbit Hill Inn Oatmeal Molasses Bread has been baked and served at Rabbit Hill Inn for more than 100 years.  We serve it in small individual sized loaves.  

Recipe for Oatmeal Molasses Bread from Rabbit Hill InnIngredients:

1 cup quick oats

1 ½ Tbls. Butter (we prefer unsalted butter)

1 package dry yeast

½ cup warm water

½ cup molasses

2 teaspoons salt

4 ⅔ cups flour

Method:

Bring 2 cups of water to a boil.

Remove from heat and stir in 1 cup of quick oats and 1 ½ Tbls. of butter.  Let stand for 1 hour.

Soak 1 package of dry yeast in ½ cup lukewarm (105°F) water for 5 minutes.

Stir until dissolved and add ½ cup of molasses, 2 teaspoons of salt, and the oatmeal mixture.

Sift flour & salt together. Add to mixture.

Knead for 8 minutes.

Allow to rise until doubled in bulk.  Divide into 2 pieces and mold into 2 loaves of bread.Leave to rise in a warm place covered with a towel until doubled in size.

Bake at 350°F for approx 30-40 minutes (or until done/golden brown). Make note: Some home ovens require a temp of 375°

If using a convection oven, Bake at 325. Bake for 10 minutes, rotate, then bake for 8-10 more minutes, or until done.

Next time you want to start the day off right with a delicious breakfast in a fabulous setting, leave the cooking to the DINE innkeepers. Plan your next romantic getaway to the 12 Distinctive Inns of New England by clicking below on links that will take you directly to each of their websites.

In Massachusetts:  Harbor Light Inn in Marblehead, Gateways Inn & Restaurant in Lenox, Deerfield Inn in Historic Deerfield and Captain’s House Inn in Chatham on Cape Cod.

In Rhode Island: Cliffside Inn in Newport

In Connecticut: Inn at Harbor Hill Marina in Niantic

In Maine:  Captain Jefferds Inn in Kennebunkport & Camden Maine Stay Inn in Camden.

In New Hampshire:  Manor on Golden Pond in Holderness & Chesterfield Inn in West Chesterfield

In Vermont:  Rabbit Hill Inn in Lower Waterford & Grafton Inn in Grafton