While we bid farewell to summer after this weekend, the summer spirit lives on in many of the Distinctive Inns of New England (DINE) based in southern parts of DINE country. Yet when it comes to breakfast tables at New England inns, we simply can’t stave off fall any longer. From apples to pumpkins and squash in-between, we’re enjoying a cornucopia of fall flavors at all 12 DINE member inns. Those enjoying romantic getaways in Maine, New Hampshire, Massachusetts, Vermont and Connecticut and outdoor fun at all DINE inns can look forward to starting the day with the bounty of what’s fresh and local at each of our inns.
DINE’s acronym is coined for good reason. We’re here to deliver not only the best accommodations and hospitality, but also amazing food and dining too. We hope that you’ll enjoy some of these recipes on your next trip to a DINE property. In the meantime, bring some of DINE’s fall dishes to your own breakfast tables with these recipes for fall dishes.
Start with a GLUTEN-FREE ZUCCHINI BREAD from Rabbit Hill Inn
1 cup vegetable oil
2 cups grated zucchini
3 tsp cinnamon
3 cups rice flour
1 tsp baking soda
¼ tsp baking powder
Preheat oven to 325°
Mix well sugar, eggs, and vegetable oil.
Add zucchini and continue to mix.
Add in dry ingredients and mix again.
Pour into a greased bread pan and bake at 325°F for approximately 50 minutes.
Serve warm from the pan
Next, Choose from these filling breakfast entrees.
PUMPKIN FRENCH TOAST from Inn at Harbor Hill Marina
Note: This recipe calls for Challah Bread (or any sweet-style bread)
In large bowl, mix:
- 4 Eggs
- 1 Cup Pumpkin Puree (approx. ½ of a 15 oz can)
- 1½ Cups Milk
- 1½ teaspoon Vanilla
- 1 Tablespoon Pumpkin Pie Spice
- ½ teaspoon Nutmeg
Crumb Topping (below is enough for 1 small dish as so adjust accordingly)
Combine the following into a separate small bowl:
- ¼ Cup All-Purpose Flour
- ¼ Cup Brown Sugar – packed
- ½ teaspoon Cinnamon
- 4 Tablespoons Butter (cubed)
Cream Cheese Glaze (below is enough for 1 small dish like the one above – it’s really good!!!)
Add following into a blender & mix until “creamy”; can store in fridge overnight:
- 4 oz. (1/2 package) of cream cheese (at room temperature)
- Cup Confectioners’ sugar (try to blend the above 2 ingredients first)
- ½ Cup Milk
- 1 teaspoon Vanilla
Spray baking dish(es) with Butter Spray
Cut Challah Bread into 1” cubes and place in baking dish. Fill dish and slightly heap bread cubes just over top brim of baking dish.
Combine Crumb Topping ingredients into a bowl and cut/blend together until mixture is “crumb-like” (set aside).
In a large bowl whisk/mix together Eggs, Pumpkin, Milk, Vanilla & spices.
Pour above liquid mixture over bread cubes & “push cubes down” to ensure all bread cubes get wet and well coated with the wet mixture.
Top bread cubes with Crumb Topping and wrap in clear plastic wrap and refrigerate overnight.
Bake at 350 degrees for approximately 60 minutes (or until slightly browned on the top)
While dish is baking, make the “Cream Cheese Glaze” by placing all ingredients in a blender or Vitamix machine and mix until creamy/smooth.
Pour Cream Cheese Glaze mixture into a squeeze/squirt bottle to drizzle over baked Pumpkin French Toast when it’s baked. Note: This glaze is what makes it extra special!
Another fall breakfast entrée option: The Captain’s House Inn’s APPLE DOLLAR PANCAKES WITH CINNAMON-APPLE GLAZE
2 ¼ cups all-purpose flour
1/3 cup white sugar
½ cup of dark brown sugar
¼ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon sea salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 ½ cups of finely diced apples (We prefer a mixture of Macintosh and Granny Smith – set some aside to use as a finishing garnish)
1 cup of whole milk
1/3 cup of buttermilk
1/3 cup of apple sauce
2 large eggs (3 if batter consistency needs to be thinned)
½ stick of unsalted butter (softened)
1 teaspoon of pure vanilla extract
Mix all above ingredients together until smooth.
Using a small scoop, cook dollar size pancakes (roughly 2” in diameter), on a well-uttered/oiled flat top, turning when pancakes are lightly browned.
Keep pancakes warm while making glaze.
4 tablespoons of unsalted butter (softened)
1 cup of apple cider
¼ teaspoon of apple cider vinegar
1 cup of dark brown sugar
dash of cinnamon
dash of ground nutmeg
In a heavy saucepan over low to medium heat, melt butter.
When butter stops foaming, add the apple cider, apple cider vinegar, brown sugar, cinnamon, and nutmeg.
Bring to a boil, stirring.
Continue cooking over low to medium heat, stirring frequently, until reduced by half. This will take about 15 minutes.
The syrup will thicken as it cools. Pour over pancakes and serve with apple garnishes.
And because every wonderful meal should end in dessert, here’s the perfect fall dessert recipe to top off your perfect breakfast.
APPLE PIE WITH CHEDDAR CRUST & STREUSEL TOPPING from Grafton Inn
Crust (9 inch pie)
1¼ cups all‐purpose flour
¼ t salt
½ t baking powder
⅛ t ground cayenne
8 T cold unsalted butter, cut into small pieces
2 oz. 4 Year Aged Grafton Cheddar Cheese, grated (about ¾ cup)
4 T ice cold water
1 egg. beaten with 1 T water
2½ lbs. sliced pie apples
½ Cup maple syrup
2 T cornstarch
1 tablespoon finely chopped candied ginger
¾ C plus 2 tablespoons all‐purpose flour
½ C brown sugar
6 T cold unsalted butter, cut into small pieces
Sift together the dry ingredients into a bowl and stir them to distribute evenly.
Cut the butter into the dry mixture with a pastry cutter or a fork until the mixture includes lumps of flour and butter the size of peas.
Stir in the grated cheese and distribute evenly.
Add the water and move quickly using your fingertips to work it into a pliable pastry. Flatten it into a disk, wrap in plastic, and refrigerate for at least an hour.
Remove the pastry from the refrigerator 15 minutes before you wish to use it.
Roll out the pastry on a lightly floured board using a rolling pin that has been lightly floured.
Roll to an even thickness. Wrap the pastry around the rolling pin and unroll it onto the pie plate.
Trim the pastry ½ inch beyond the rim of the plate. Use a pastry brush to dampen the edge with cold water and fold it inward. Work up a collar that stands above the rim and flute the edge.
Place the pie shell in the freezer if you are not going to fill it immediately.
To make the topping, mix the flour and sugar together in a bowl until evenly distributed. Work the butter into the flour with your hands until it is crumbly, reserve.
Peel, core and slice the apples into a large bowl. Toss the apples with the candied ginger and cornstarch to coat evenly. Add the maple syrup and toss together.
Paint the inside of the prepared pie shell with beaten egg to seal the crust. Prick the pastry in several places with a fork so it does not bubble up during baking.
Pile the apples into the pastry. Settle the apples by pushing down gently to remove air pockets and voids. Sprinkle the streusel topping evenly over the pie’s surface.
Bake on the bottom shelf of a preheated 400° oven for 45 to 50 minutes.
The pie is done when bubbly in the center. Allow the pie to cool to room temperature before serving so that it can set.
If you wish to serve it warm, place in a moderate oven for a few minutes. Serve with more sliced 4 Year Grafton Cheddar if you wish.
For additional recipes from DINE kitchens click here. There you have it. The perfect fall breakfast menu, complete with recipes from DINE kitchens. Enjoy some of these and many other perfect breakfast dishes on your next DINE getaway. Be sure to book direct when you make your reservation to visit us in DINE country.
In Connecticut: Inn at Harbor Hill Marina in Niantic.