The sap has been flowing at the Hawthorne Inn. We have a tradition of tapping a selection of our Sugar Maple trees in March each year. The process of refining the sap to syrup is simple, but labor intensive. There is NOTHING like fresh syrup from the tree. We have added a delightful breakfast offering to help convey the syrup to the taste-buds of our willing guests: Croissant French Toast! Delightful. Be sure to look at our recipe section for the Buttermilk Pancakes.
Archive for the ‘Breakfast Specialties’ Category.
2 cups Flour
1/4 cup Brown Sugar
1 teaspoon Baking Soda
1&1/2 teaspoons Baking Powder
1/2 teaspoon Cinnamon dash Cardomon
2 cups Buttermilk
8 tablespoons Butter
1 teaspoon Vanilla
Have all ingrediants at room temperature
Mix everything except, beat egg whites and fold in
We serve this with our Banana Topping [see recipes] and/or a bit or cooked down raspberries.
Fill a 9 inch square pan almost to the top with fruit:
I mix Apples and Pears or Mangos and Peaches with Raspberries or Cherries for color
2-3 Tablespoons Lemon juice
3 tablespoons Sugar: white or brown
1-2 tablespoons flour
a bit of juice: Mango; Cider, ect. depending on fruits used
Top this with a mixture of:
6 tablespoons soft butter
1/3 cup sugar
3/4 cup flour
mix well and add in 2/3 cup hazlenuts or slivered almonds
I mix this by hand and then crumble over the fruit
Serve hot and bubbly
When it’s Apple season, this really tastes like a wonderful pie!
I usually prepare the fruit the night before; mix the topping in the morning: easy.
2 Cups Flour
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
3 Tablespoons Sugar
2 Eggs [large]
3 Cups Buttermilk
4 Tablespoons Butter [melted]
Whisk eggs, buttermilk, butter and vanilla .
Add flour, baking powder, baking soda, salt and sugar.
Gently combine leaving small lumps; do not overmix.
Cook on a pre-heated, buttered, cast iron pan.
I begin with a very hot pan and then lower the heat and cook the pancakes slowly.
Turn them over once they begin to bubble.
Quarter and chop Bananas into large chunks.
Sautee in butter, cinnamon, brown sugar and/or spiced Rum.
Place Banana’s on top of Pancakes and serve with a side of Maple Syrup.
We always use either our own Syrup [from our Maple trees] or locally made. It really tastes so much better then store bought, processed, syrup.
Poach Eggs in an Egg Poacher
We serve on either Toasted and Buttered French White or English Muffins
Drizzle over Hollandaise Sauce and add a sprig of Parsley for color
3 Large Egg Yolks
1 ½ Tablespoons Water
1 ½ Tablespoons Fresh Lemon Juice
8 Tablespoons Melted Butter
In either a double boiler or a heat proof bowl set over simmering water whisk the egg yolks with 1 ½ tablespoons water until the mixture thickens [about 4 minutes].
Remove from heat and stir in the lemon juice.
Whisk in the melted butter until it thickens and season with salt.
1 Cup Warm Water
2 Teaspoons Baking Soda
2 Cups Flour
½ Cup Whole Wheat Flour
1 Stick Butter
2 & 1/2 Teaspoons Ginger
2 Teaspoons Cinnamon
1 Teaspoon Cloves
2 Teaspoons Baking Powder
¾ Cup Dark Brown Sugar
1 Cup Molasses
1) Cream butter
2) Add sugar and beat ‘till fluffy
3) Beat in molasses, water & baking soda
4) Beat in flours, spices & baking soda
5) Add eggs and beat well
Bake @350 in buttered pan
Serve hot with Whipped Cream or Ice Cream
Hickory Dickory Bosc
Yield/ Portions: 6 servings
Prep Time: 15 minutes
Cooking Time: 20 minutes
Cooking Temp: 370.
3 Firm Bosc Pears
½ Cup Apple Cider (may substitute 100% Apple Juice
½ Cup Shagbark Hickory Syrup
½ Teaspoon ground Cloves
½ Teaspoon ground Nutmeg
¼ Teaspoon Cumin
½ Tablespoon Vanilla
3 Cups fresh Red Raspberries
1 ripe Peach
¼ Cup White Grape Juice
- Peel Pears, cut in half and seed.
- Whisk together remaining ingredients.
- Pour liquid and spices into 9 inch Pyrex pan.
- Lay Pears in pan flat side down.
- Cover with foil.
- Bake in oven pre-heated to 375 for 20 minutes.
- Pears should be soft but hold shape.
- Peal, pit and dice Peach.
- Add Raspberries and Juice.
- Reduce to syrupy-compote. Do not strain.
- Serve ½ Pear portion in a bowl with a spoonful of juice.
· (May be presented Hot or Cold.)
- Raspberry Sauce applied on top.
- May garnish with whole berries.
As a dessert, a scoop of vanilla Ice Cream may accompany the Pear-half with hot Raspberry Sauce.
8 Cups Fresh Bing Cherries
1 & ½ Cups Orange Juice
½ Cup Excellent Maple Syrup
2 Tablespoons Cassis [Black Currant Liquor]
1 Tablespoon Juice of Fresh Ginger Root, grated & strained
1 Teaspoon Cinnamon
½ Teaspoon Lemon Peel
Sour Cream or Cream Fraiche
1) Pit Cherries
2) Peel Ginger, Grate & Strain ‘till you have 1 Tablespoon of Juice
3) Place Liquid ingredients in Saucepan & Whisk
4) Add Cherries, Cover & Boil
5) Stir Once, Recover & Boil for 90 Seconds
6) Remove from Heat & Chill for 2 Hours
Serve in individual bowls with a Dollop of Sour Cream or Cream Fraiche: you may Garnish with a Fresh Mint Sprig