Tag Archives: breakfast

Autumn inspiration

At our country Inn in Vermont, we celebrated Columbus day weekend with our guests & autumn inspired meals .

Fall sunrise at Abbott's Glen
Autumn sunrise at Abbott’s Glen Inn

Once the weather starts getting cooler my desire to get back into the kitchen emerges. I start thinking about baking up items that make the kitchen sweet with the scent of cinnamon & nutmeg. My entree choices become satisfying dishes like a home made pasta, roasted root veggies, cuts of beef or pork, braised or roasted, sweet potatoes & pots of soup to satisfy a fall palate. It is a time when the last of the garden herbs, like hearty sage , rosemary and thyme get a good pruning and make their way to our kitchen to be dried or made into herb oils .

The change of seasons is a time of transition from lazy evenings  out at the grill & freshly picked vegetables to days of visiting  road side farm stands for a variety of winter squashes & root veggies that will find there way to a stock pot or oven. There’s nothing better than a pot of stew or soup, comfort food we all love, when the winds turn chilly & a wood fire crackles with a woody scent.

If you were a guest of Abbott’s Glen this past weekend, you enjoyed

Portabello mushroom pizza
Abbott’s Glen portabello mushroom pizza

homemade pizza with toppings of roasted portabello mushrooms & spinach, with a base of fire roasted tomatoes & topped with a smoked mozzarella  from a local cheese maker.

Zucchini Salad
Zucchini Salad with a Caesar style dressing

A zucchini salad with grape tomatoes, a ceasar style dressing, & topped with grated parmesan cheese & toasted pine nuts was nice change of pace for a salad offering.

Dessert included a pumpkin chocolate chip brownie with a sweet chocolate ganache which we served over in the Carriage house aside a fire in the wood stove.

pumpkin bars with chocolate ganache
Pumpkin chocolate chip brownies with chocolate ganache

Part of our weekend menu included a harvest  dinner which began with a Spinach Salad chock full of fresh sliced Gala apples, toasted walnuts , a grating of Vermont cheddar cheese & tossed with a Cranberry pear Vinaigrette. A roasted Pork Tenderloin bathed in a sweet marinade of Maple, Dijon, garlic & fresh squeezed orange juice was complimented with a chunky mashed potatoes with a generous amount of butter, pesto & freshly ground pepper. I roasted up chunks of butternut squash until shiny, tender & lightly browned.

Every dinner must end with something memorable, preferably sweet but not too over the top.

Maple mocha pudding
Dessert, maple mocha pudding

I made an simple  maple mocha pudding topped  with a scoop of vanilla Hagan Das ice cream

Baked french toast
Cinnamon bread & sausage baked french toast
Platter of fresh fruit
Platter of fresh fruit for breakfast at Abbott’s Glen

Guests staying at Abbott’s Glen always look forward to breakfast They never know what the menu will provide, part of the fun! One morning a sausage & cinnamon baked  bread French toast lured guests from their rooms. Another morning a baked German pancake with sauteed pears had guests licking the last bit of maple syrup from a plate devoid of even a crumb. Truth be told, most folks do enjoy breakfast.



Breakfast at the Inn

Our clothing optional inn in Vermont has been serving beautiful breakfasts since we opened our doors in 2004.One might think that we would run out of creative ways to make breakfast more interesting or special. Our new chef has been surprising us every weekend with new muffins, coffeecake & egg dish recipes. This weekend was no exception.

quiche with brown rice crust
cajun quiche with brown rice crust
Ricotta Coffecake
Ricotta Coffeecake
fresh fruit salad
fresh fruit salad

Our guests came into the dining room to find a gorgeous fresh fruit salad, a quiche made with a brown rice crust, sauteed peppers & onions and andouille sausage & Vermont cheddar cheese. A coffeecake made with ricotta cheese created a moist buttery crumb and the addition of freshly grated nutmeg provided a fresh spice flavor. It was topped with a sugary nut crust  with no butter. It was light moist & yummy. The best part, it can be prepared the night before & baked in the morning. It just might become a favorite!

Ricotta Overnight Coffeecake

2 cups flour

1tsp. baking powder & baking soda

1 tsp. grated nutmeg

1 1/2 cups softened butter

3/4 cups white sugar

2 eggs

1 cup ricotta cheese


1/2 cup brown sugar & 1/2 cup walnuts

1 Tbs. cinnamon & 1 tsp.freshly grated nutmeg

Grease 13 X 9 cake pan. In a small bowl, stir together flour, baking powder & soda & nutmeg. Set aside.

Beat butter & sugar until fluffy. Add eggs & ricotta.

Then stir in the flour mixture.Scrape the sides of bowl & then stir again.

The batter will be thick. Spread into the greased pan.

Whirl the topping ingredients in a processor  but only long enough to chop the walnuts.

Sprinkle atop the batter, cover & let sit overnight in the refrigerator, uncovered.

Bake in a preheated oven at 350 for 40 minutes. Serve warm.




Vermont strawberries & asparagus



asparagus & strawberries
fresh from the garden asparagus & strawberries

We are approaching mid June & I am still getting beautiful asparagus from our garden. We never tire of it no matter what meal it makes it way into. We often steam it once we have cut it into 2 inch pieces then it is ready for a quick saute with shallots. Then we scramble up some eggs & mix the asparagus in with a generous shaving of good Parmesan cheese. Simple , healthy breakfast food.

Another favorite way to enjoy it is simply grilled. I toss it with olive oil , salt & freshly ground pepper & then place it on the grill med heat for just a few minutes. The trick is to not loose any between the grates.Once they are grilled to your liking, dip them in a homemade aoli sauce. Mine usually has a good quality mayo, a tsp. of dijon mustard, lemon juice, salt & pepper & at least a Tbs. of minced garlic.Yummy.

The strawberry patch is just starting to redden. A small handful was gathered to tempt my husband to the breakfast table, where we enjoyed them bare, & savored their sweetness freshly picked moments ago. If you are a foodie or gardener, the season keeps getting more exciting.

Gluten free breakfast item

Always looking for new & exciting items to add to the inn breakfast menu, our chef Gerry suggested a quiche made with hash brown potato crust. This is a Martha Stewart adaptation. Not only did it look fabulous, it tasted wonderful & was light & with a crunchy  bit of crust. Gerry made 2 varieties . One vegetarian & the other with sauteed cubed ham. Our guests enjoyed it with a fresh fruit platter & a handsome strawberry cream cheese coffee cake.

strawberry jam cream cheese coffeecake
crustless quiche
Hash brown quiche with Vermont goat cheese

Hash Brown Quiche

2 Tbs. butter

1 package of hash browns

12 large eggs

Salt & Pepper

1 1/2 cups sour cream

8 oz. of soft goat cheese

4 chopped scallions

1/3 cup cubed sauteed Ham

Preheat oven to 375

Brush a 9 inch x 2 1/2 spring form pan with butter. Line sides of pan with strips of waxed paper the same height as pan. Brush with butter.

Squeeze moisture from potatoes Mix it in a bowl with butter, 1 egg, 1 tsp. alt & pepper. Pat it into the spring form pan & up the sides.

Place on  a baking sheet & bake 15~ 20 minutes until set.

In a large bowl, whisk sour cream , goat cheese, salt & pepper until combined whisk in 11 remaining eggs.Add ham. Pour into crust & sprinkle with scallions. Bake 45 ~ 50 minutes. Let sit for 5 minutes before unmolding it from the pan. Peel off the wax paper before serving.

Serves 12.