Archive for the ‘Breakfast Specialties’ Category.

Hawthorne Inn Home-Made Maple Syrup

Hawthorne Inn Maple Syrup

Hawthorne Inn Maple Syrup

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.

Buttermilk Waffles

2 cups Flour

1/4 cup Brown Sugar

1 teaspoon Baking Soda

1&1/2 teaspoons Baking Powder

1/2 teaspoon Cinnamon dash Cardomon

dash salt

3 Eggs

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.

Ah! A Crisp…A Hawthorne Inn Crisp

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

dash salt

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.

Buttermilk Pancakes with Banana Topping

2 Cups Flour

2 Teaspoons Baking Powder

1 Teaspoon Baking Soda

Dash Salt

3 Tablespoons Sugar

2 Eggs [large]

3 Cups Buttermilk

Dash Vanilla

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.

 

BANANA TOPPING

 

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.

 

Poached Eggs with Hollandaise Sauce

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

 

Hollandaise Sauce

 

3 Large Egg Yolks

1 ½ Tablespoons Water

1 ½ Tablespoons Fresh Lemon Juice

8 Tablespoons Melted Butter

Kosher Salt

 

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.

 

Ginger Bread

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

2 Eggs

 

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

Hickory Dickory Bosc

 

Prep:

Yield/ Portions:             6 servings

Prep Time:                    15 minutes

Cooking Time:            20 minutes

Cooking Temp:            370.

 

Ingredients

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

 
Topping Sauce:

3 Cups fresh Red Raspberries

1 ripe Peach

¼ Cup White Grape Juice

 

Preparation/Directions:

 

  • 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.

Winner of the National "Inn-Credible Breakfast Cook-Off"

Winner of the National "Inn-Credible Breakfast Cook-Off"

 

 

 

Topping Sauce:
  • Peal, pit and dice Peach.
  • Add Raspberries and Juice.
  • Reduce to syrupy-compote. Do not strain.

Entry cont’d

 

Serve:
  • 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.

HAWTHORNE’S COLD CHERRY SOUP

HAWTHORNE’S COLD CHERRY SOUP

 

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

 

Peach Plum Cake

Dressed up or dressed down, always in style

Dressed up or dressed down, always in style

8 Tablespoons Butter:  softened

½ Cup Sugar

2 Eggs

2 Cups Flour

3 Teaspoons Baking Powder

1 Teaspoon Salt

½ Cup Milk

2 Peaches

6 Peaches

5 Plums

1/2 Teaspoon Vanilla

 

1)     Cream Butter & Sugar for a few minutes

2)     Beat in Eggs

3)     Beat in Dry ingredients and Milk alternately

 

Butter a 9/10 inch Skillet and pour in batter

Arrange Peaches on top

Bake @350degrees for about 50 minutes

 

PEACH-PLUM CAKE TOPPING:

1/2  Cup White Sugar

1/2  Cup Brown Sugar

8 Tablespoons Butter:  softened

1 & ½ Teaspoons Cinnamon

½ Teaspoon Nutmeg

½ Teaspoon Ginger

dash Allspice

 

Cut together with a Fork or a Pastry Cutter

After Cake has Baked for 30/40 minutes, Crumble over the top and Bake for another 10-15 Minutes

 

SERVE HOT!!!!  With Heavy Cream on the Side or with Vanilla Ice Cream!!!

We make this every summer in the height of fresh Peach & Plum season

P.S.  You may cut this recipe in half!

I also make this with Mangos and Peaches with a little Kiwi and some Raspberries for color.  Just experiment:  any combo will be great!