Breakfast

A delicious and satisfying experience

Fine Cuisine

“Each morning we offer a morning culinary experience you won’t soon forget; some say it’s decadent!”

Beautifully prepared and presented, each day’s featured breakfast fare is a feast for the eyes as well as the palate. Each morning we offer a morning culinary experience you won’t soon forget. A full country breakfast relying on our Finger Lakes’ farmers, neighbors and friends to provide us with the finest of the region’s produce. Start with our custom-blended coffee, your choice of juice and freshly baked pastries. Next, a hot entrée might be Broccoli/Tomato Smoked Gouda Egg Souffle with Lemon-Ricotta Pancakes topped with a Blueberry Compote or our specialty, Poffertjes. To round your breakfast, we always offer fruit and a breakfast meat component.

Recipes

“A couple of our favorites to try at home.”

Blueberry Breakfast Bread Pudding

1/2 Loaf Challah Bread
11 eggs
8 oz. (1package) cream cheese
1 1/2 cups of frozen or fresh blueberries
1 cup half and half
1 ½ cup skim milk
1/2 cup real maple syrup

Procedure:

Cut bread into ½ inch pieces place 2/3 of it into two 9 inch pie pans.
Pinch off half inch pieces of cream cheese and scatter over the bread.
Then incorporate the blueberries into bread and cream cheese. Place the remaining bread into the pans evenly.

Next, in a mixing bowl combine eggs, half and half, skim milk, and maple syrup and blend thoroughly with a whisk. Pour the liquid over the bread mixture making sure bread is submersed completely into the liquid components. Cover and refrigerate, overnight.

Bake at 350 degrees for 1 hour. Once out of the oven, let rest for 15 minutes before cutting into wedges.

Recipe yields 2 pans or 16 portions.

Top with fresh whipped cream and fresh blueberries

Blueberry Breakfast Bread Pudding, Magnolia Place Bed & Breakfast, Finger Lakes, NY

Lemon Ricotta Pancakes

1 ½ cups of Flour
1 tsp. Baking Powder
½ tsp. Baking Soda
½ tsp Salt
3 Tbs Sugar
1 egg
1cup of water
¼ tsp vanilla
The zest from 1 lemon
The juice from 1 lemon
3 Tbs of vegetable oil
2 Tbs melted butter
½ cup of Ricotta cheese

Procedure:

In a mixing bowl, sift together:
1 ½ cups of Flour
1 tsp. Baking Powder
½ tsp. Baking Soda
½ tsp Salt
3 Tbs Sugar

Set aside and in a second mixing bowl, combine:
1 egg
1cup of water
¼ tsp vanilla
The zest from 1 lemon
The juice from 1 lemon
3 Tbs of vegetable oil
2 Tbs melted butter
½ cup of Ricotta cheese

Fold the liquid to the dry ingredients until just combined, be careful not to over mix. Let the batter rest for 15 minutes before cooking on a 350 degree griddle.

Top the pancakes with Blueberry Compote

Blueberry Compote

1 cup of water
½ cup of sugar
1 cup of fresh or frozen blueberries
Zest and juice of 2 lemons

Procedure:

In a medium sauce pan combine:
1 cup of water
½ cup of sugar
1 cup of fresh or frozen blueberries
Zest and juice of 2 lemons

Simmer until the berries burst, stir occasionally. To thicken the compote add corn starch.

Spinach and Feta Egg Soufflé

1 cup of Feta Cheese
½ cup of Parmesan Cheese
10 eggs
½ cup of half and half
1 Tb chopped chives

Procedure:

In a mixing bowl, combine:
1 cup of Feta Cheese
½ cup of Parmesan Cheese

Then sift ½ cup and 1tsp of baking powder over the cheese and mix together well to fully coat the cheese.
Set aside and sauté 1 package of fresh spinach, 1 clove garlic in 2 Tbs of olive oil. Once the Spinach is wilted, cool the spinach then chop.

In a mixing bowl, whisk together:
10 eggs
½ cup of half and half
1 Tb chopped chives

Combine the egg mixture, chopped spinach and the cheese. Pour into a well-greased 9 inch pie plate and bake at 375 degrees for 1 hour until golden brown on top. You might want to try using 4 oz ceramic souffle cups and bake for 25 minutes.