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Posts Tagged ‘breakfast recipes’

Kennebunkport Bed and Breakfast Finds Apple Inspiration

October 4th, 2013 by Judi Hauer

Fall foliage season is definitely underway, and that means that it is also prime time for apple picking, and our Kennebunkport bed and breakfast is embracing the season by incorporating the local bounty into as many tasty recipes as we can muster.  I mean, apples are good at any time of year, but they just seem especially delectable now, knowing that they are fresh off the trees!  And while we always try to utilize the freshest and most local ingredients, the autumn harvest bounty makes it so much easier.  Apples, pumpkins, and corn – oh my!  But

It's apple season!

It’s apple season!

seriously, all of us at the Maine Stay Inn get so excited about bringing these tasty local crops into our kitchen and onto your plates.  So during this time of year, you can expect to enjoy some seasonally appropriate treats each morning at our Kennebunkport bed and breakfast.  Apple crisp and cranberry apple cobblers are something we love on a cool morning, because it’s something piping hot to warm you to the core.  But don’t worry – the dollop of freshly whipped cream on top makes sure it’s not scalding!  Sometimes, though, you might find a baked stuff apple or some homemade apple sauce as a side on your plate instead. Or how about some apple muffins or fritters?  But an often overlooked favorite at our Kennebunkport bed and breakfast is Scalloped Apples.  And no, that doesn’t mean smothered in cheese and cream.  Because that would be gross.  Much to my surprise, “scalloped” can actually refer to any dish baked in a sauce, and that’s exactly what you’ll do with these apples!

So here’s the world’s easiest recipe that will delight your taste buds:  Grab a big bunch of apples (preferably right from the tree!).  Peel ‘em and slice them so that they are about a half inch thick at their thickest (so like 8 slices per medium apple).  Put them in a bowl and coat them with cinnamon and brown sugar so that they are brown.  I hesitate to give a true amount, because it really depends on how sweet you like your apples and whether you are using a tart apple like a Granny Smith or a sweet one like a Golden Delicious.  But do not be stingy – this is not the time to worry about your carbs.  Meanwhile, put a rimmed baking sheet or glass baking pan in the oven with a sizable hunk of salted butter at 425 degrees.  When this melts it needs to be bubbly and covering the area your apples will fill.  Before transferring to the buttery pan, toss the apples in a teeny bit of lemon juice, then add them to the pan.  They should be juicy and starting to make their own sauce by now.  Now throw some more brown sugar on top.  Pop the pan in the oven and bake about 5 minutes, before removing and stirring.  Return to the oven and bake another 10 minutes.  The apples should be thick and caramel-like, and the apples soft but not mushy, if not, return to the oven for a little longer.  Let them cool just a little before serving (on top of ice cream, as a side with a savory breakfast, or even with a pork dinner) – if you can!  Because I can’t and always end up burning my tongue, but it is so worth it!  But whether you decide to channel your inner Martha and make these apples, we’ll happily make them for you at our Kennebunkport bed and breakfast this fall!

A Kennebunkport Bed and Breakfast Favorite Recipe

August 10th, 2013 by Judi Hauer

At Kennebunkport bed and breakfast, the Maine Stay Inn, breakfast is never just your standard bacon, eggs, and toast, so on a hot summer morning like today, we busted out a favorite breakfast recipe that always draws rave reviews.  Our strawberry goat cheese bruschetta is an unusual offering that surprises visitors but delights the palate!  Since we had so many requests for the recipe this morning, I decided to share the recipe.

This shockingly easy recipe is great for our Kennebunkport bed and breakfast but also for home entertaining, because you can prepare the parts the night before.  So here’s what you’ll need – fresh, juicy strawberries, french bread, goat cheese, cream cheese, olive oil, kosher salt, black pepper, breakfast at Maine Bed and Breakfastfresh thyme, and fresh rosemary.  You’ll want to chop a handful of rosemary and thyme and soak them overnight in a generous amount of olive oil, throwing in a dash of salt and pepper at any point.  Since you’ll be using the oil to brush the surface of the bread, add the amount of herbs that is to your liking.  At our Kennebunkport bed and breakfast, we serve this with a hefty amount of sides, so we allow three pieces of bread per person (cutting the loaf into three-finger wide sections and then splitting those in half), which means a single baguette serves about 6-7 people.  We bake and then slice (once cool, of course!) the  bread the night before, storing it in a tightly wrapped bowl or airtight container.  To make your morning preparation a little easier, we also recommend slicing your fresh strawberries the day before.  We usually allow 2 medium berries per person, each cut into about 4-5 slices, depending on the size of your berries.  We’ve also found over the years that folks sometimes find the taste of goat cheese a little strong in the morning, so to make the flavors a bit more mild, we cream equal portions of chevre and cream cheese.  Plus, it makes spreading so much easier!  You can do this the night before as well, but make sure to bring the mixture to room temperature before using.

Just prior to serving, take a large pastry brush and coat the surface of each bread slice with your herbed oil and place on a baking sheet.  Then you’ll want to broil the bread until the oil bubbles and the bread begins to turn a golden brown.  Since every oven broils differently, make sure to watch this very carefully!  Once the bread has cooled slightly, spread liberally with your cheese mixture – we allow about a half ounce of mixture per slice.  Top with about three to four slices of berries.  Just before you’re ready to plate, pop these babies back in the broiler for just long enough to make them warm and gooey, but not blacken your strawberries.  At our Kennebunkport bed and breakfast, we like to serve this recipe with a baby arugula and field green salad (lightly dressed and sprinkled with kosher salt and pepper), a hefty portion of soft scrambled eggs with chives and parsley fresh from the garden, and your choice of breakfast meat.  It’s a light and refreshing meal that always starts the day right.  So now you can try this recipe at home and pass along this Kennebunkport bed and breakfast favorite to your loved ones – it’s sure to be a hit!

Kennebunkport Bed and Breakfast Offers Inventive Gourmet Breakfasts

May 20th, 2013 by Judi Hauer

One of the goals at our Kennebunkport bed and breakfast is to make sure to provide gourmet meals that you won’t get at home, and with that in mind, we concoct inventive recipes that are sure to satiate even the heartiest of appetites!  And for that very reason, we were recently featured on “Think Tasty,” a fabulous food blog, for our delectable Savory Parmesan French Toast.  Yes, I said “savory.”  And “French toast.”  In the same breath.  Honestly, it’s one of my absolute favorite recipes!  Now this recipe may be seen by some as non-

Our very own Savory Parmesan French Toast recipe was featured on food blog "Think Tasty"!

Our very own Savory Parmesan French Toast recipe was featured on food blog “Think Tasty”!

traditional, it has become a favorite staple at the Maine Stay Inn.  We’re so honored that “Think Tasty” approves of our recipe enough to post it on their website and hope you’ll enjoy it too!

Here are the basics of our Savory Parmesan French Toast Recipe:  In a large bowl, soak 12 slices of baguette (sliced diagonally 3/4″ thick) in a blended mixture of 1 cup milk, 3 eggs, and seasoning (black and cayenne pepper, and garlic powder).  Put a dollop of butter in a 9″x13″ glass pan in a 350 degree oven until melted and bubbly.  Remove from the oven and add soaked bread, then top with about a half cup of grated (not the powdered kind!) parmesan cheese.  Remove after about 25 minutes, when the bread is gently puffed and and golden brown.  Each person gets three slices of bread, topped with baby field greens tossed in olive oil, vinegar, and salt and pepper to taste and two poached eggs.  Sprinkle with a touch of parmesan and enjoy right away!

And trust me on this – it might not seem like it will satisfy the big league appetites in your house, I can vouch for the fact that this one is deceptively hearty!  As you may know, we always offer homemade granola as a third course, and when this gets dished up, you’ll never have room for more!  For the full details of this savory french toast recipe that’s sure to become as big of a hit in your house as it is at our Kennebunkport bed and breakfast, visit Think Tasty‘s website.

Historic Kennebunkport Inns Prepare For Garden Party

June 8th, 2012 by Judi Hauer

Tomorrow’s Garden Party is quickly approaching and a group of Historic Kennebunkport Inns are working ’round the clock (okay, maybe not quite!) to prepare for the parties!  And we’re no exception, which means that the gardens are groomed, the lawns mowed, and the kitchen is in high gear.  So tomorrow, instead of our traditional tea and warm, freshly baked cookies in the

Kennebunkport Inns Garden Party

Even our flowers are ready for tomorrow's party!

afternoon, guests of the Maine Stay Inn can enjoy a teatime reminiscent of those across the pond and hop aboard a complimentary limo to explore the gardens and treats of other Historic Kennebunkport Inns.

But in case you can’t make it this weekend, I thought I would share a favorite recipe for lemon pound cake that is going to grace the tables tomorrow afternoon! So to make these at home, you’ll need:

  • 5 tablespoons softened butter
  • 3/4 cup sugar
  • 1 cup flour
  • 1 dash Kosher salt
  • 1/4 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 tablespoon freshly grated lemon zest
  • 1 teaspoon pure lemon extract
  • 1/4 cup milk
  • 2 eggs

In a mixing bowl, cream the sugar and butter until light and fluffy.  Then add the eggs, zest, and extract, and mix until fully blended.  Next, you’ll want to add half the milk and mix to combine, then add the dry ingredients.  Again, beat on low-medium until  combined, and finish by adding the last bit of milk.  Mix again.  Meanwhile, you’ll want to preheat your oven to 350 degrees Fahrenheit.  Once it’s preheated, coat two nonstick mini muffin tins with a non-stick spray or oil (not butter).  Using a mini ice cream scoop or melon baller, spoon batter into pans.  Bake about 10 minutes, or until edges are just browning and cakes are just set in the middle.  Remove from oven and invert onto rack (if you let them cool in the tins they will overcook – I learned the hard way).  Delectable by themselves, they are positively heavenly when topped with a dollop of fresh lemon curd!  Hope you enjoy this recipe and that the visitors to tomorrow’s Historic Kennebunkport Inns Garden Party do too!

Healthy and Delicious Breakfasts at our Kennebunkport Bed and Breakfast

January 13th, 2012 by avadmin

Although January might be National Diet Month, at our Kennebunkport Bed and Breakfast, we would rather start the year off right with healthy (and delectable) gourmet breakfasts that will leave you begging for more.  Every morning we include some kind of fresh fruit starter, using as much local produce as possible.  Granted, the Maine winters are not exactly conducive to growing lots of fresh fruits, but the fall’s plentiful harvest of local apples is still filling the shelves and stockrooms of Kennebunkport Maine grocery stores and food suppliers.  Fortunately, several local growers also raise strawberries in greenhouses that, while smaller than their summer counterparts, are just as delightful!  So you’ll wake up in our Kennebunkport Bed and Breakfast to a wholesome serving (or more) of fresh fruit.

One of our favorite recipes that will be sure to keep your waistline in check is Sauteed Spinach and Grape Tomatoes with Poached Eggs.  To prepare for this hearty and healthy morning meal, mince a clove of fresh garlic as finely as possible.  Gently warm 2 tablespoons of olive oil in a nonstick frying pan.  When it gets hot, add the garlic, along with a generous amount of freshly ground black pepper.  Then add grape tomatoes, sliced lengthwise – usually allowing 4-5 whole tomatoes per person.  Cook just until the

Healthy breakfast at Kennebunkport Bed and Breakfast

Nutritious and Delicious!

garlic is fragrant and tomatoes are beginning to release their juices.  Remove from heat and transfer to a small bowl.  In the same pan, quickly and very lightly saute fresh baby spinach, until just barely wilted.  Allow at least 3 ounces of spinach per person.  If you can’t fit all of it in the pan, allow parts to cook before adding more, producing spinach with varying levels of doneness.  Meanwhile, bring a pan of water to a simmer.  Add a few generous glugs of colorless vinegar before sliding eggs into the water.  Cook until whites are set and yolks still liquid (Voile! A poached egg!).  On a plate, top spinach with warm tomatoes and a few shavings of parmesan cheese, followed by two eggs and a twist of ground black pepper.  Serve with lean ham, freshly baked whole grain bread and you’ve got a delicious, nutritious, and resolution-friendly breakfast!  It’s never the same as when it is served to you at our Kennebunkport Bed and Breakfast, but with this recipe you’re sure to come close!