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Posts Tagged ‘breakfast recipes’

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.

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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!

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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!

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