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Pentagoet Inn Featherbed Eggs

This dish is assembled the night before serving and baked in the morning. Serves 6 6 x 10 baking pan Ingredients: 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 6 eggs 2 t dry mustard Procedure: … Read More

Raspberry Compote

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

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 … Read More

Heart shaped Lemon Cream & Raspberry Brulee

Lemon Cream & Raspberry Brulee

Ingredients 3 yolks 2 eggs ¾ cup sugar ½ cup lemon juice zest ½ small lemon 4 oz. butter cut in ½ cubes (keep chilled) ½ cup heavy cream Fresh Raspberries Directions: Making the Lemon Curd: Bring 2 inches of water in double boiler to a boil. Combine the yolks, eggs, sugar, lemon juice and … Read More

Ginger spice cookies

Ginger Spice Cookies

Ingredients ½ cup sugar ½ cup light brown sugar 8 oz. unsalted butter softened 1 egg 1/3 cup molasses 2 ¼ cups flour 1 tablespoon ground ginger ½ teaspoon allspice 1 teaspoon cinnamon 1 teaspoon baking soda ½ teaspoon salt ½ teaspoon white pepper Directions Combine flour, ground ginger, allspice, cinnamon, baking soda, salt, white … Read More