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Our Maine bed and breakfast is known for its food. Not only is our restaurant and cocktails in our pub exquisite but our breakfasts are stellar. See below for some of our favorite recipes.
Lemon Cream & Raspberry Brulee
¾ cup sugar
½ cup lemon juice
zest ½ small lemon
4 oz. butter cut in ½ cubes (keep chilled)
½ cup heavy cream
Making the Lemon Curd:
Bring 2 inches of water in double boiler to a boil. Combine the yolks, eggs, sugar, lemon juice and zest in a bowl or top pan of double boiler. Put bowl on top of double boiler and whisk continuously until thick and creamy. Remove from heat and immediately whisk in the 4 ounces of chilled butter until incorporated. Pour mixture through a fine sieve while still warm. Chill lemon curd in the refrigerator until cool, 2-3 hours.
Making the Lemon Cream:
Measure ½ cup of heavy cream, whip until soft peaks form. Measure 1 cup of lemon curd in to bowl with whipped cream. Using a spatula, gently fold the curd and heavy cream until incorporated.
Place seasonal berries in the bottom of ramekin, spread and smooth the lemon cream over the top of the berries. Sprinkle lemon cream with 1 tablespoon of granulated sugar. Using kitchen torch, sweep the flame over the surface of the sugar until it begins to caramelize and turn a light brown. Garnish with fresh berries and flowers to serve.
*Any remaining lemon curd is delicious on scones and pastries!
Williams & Sonoma carries a kitchen torch that is perfect for creating the brulee topping.
Lemon Ricotta Pancakes
We added these wonderfully light pancakes to our breakfast lineup this past summer, serving them with various fresh fruit compotes.
3 eggs, separated 2 tablespoons sugar
¼ cup all-purpose flour ¼ teaspoon salt
¾ cup ricotta cheese grated zest of 2 lemons
¼ cup (1/2 stick) butter, melted
Separate the eggs and beat whites until they hold stiff peaks. In another bowl, stir together the egg yolks, flour, ricotta cheese, butter, sugar, salt, and lemon zest until well mixed
With a large spoon or a spatula, fold the egg whites into yolk mixture. Gently stir until there are no yellow or white streaks.
Heat a skillet or griddle over medium heat. Grease lightly and spoon out about 3 large tablespoons of batter for each pancake. Cook slowly for about 1 ½ minutes, then turn the pancake over and cook about 30 seconds. Keep the pancakes warm in a 250°F oven until ready to serve. Makes 12 pancakes.
2 1/2 Cups of Raspberries
3 Tablespoon of Sugar (add more to taste if wanted)
1 Tablespoon of Lemon juice
Puree raspberries in blender or food processor, place in a saucepan with sugar and lemon juice on medium heat until sugar is dissolved and has thickened slightly
Pentagoet Inn Featherbed Eggs
This dish is assembled the night before serving and baked in the morning. Serves 6 6 x 10 baking pan
1 loaf of sturdy white bread, crusts removed, cut into 1" cubes
¾ lb Vermont cheddar cheese, grated
½ lb breakfast sausage
2 cups half & half
2 t dry mustard
Remove meat from sausage casing and sauté until browned. Set aside. Whisk together half & half, eggs and dry mustard. Set aside. Butter baking dish. Layer bread to cover bottom, add layer of sausage, half the cheese, layer of bread. Pour seasoned cream/egg mix over contents. Top with remaining cheese. Cover with tin foil. Butter interior foil surface so cheese doesn't stick while baking. Refrigerate overnight. Preheat oven to 375° Bake on sheet pan for approximately 60 minutes or until center is set.