Breakfast and More


Sign Up Today for our Newsletter! * required Email Address: * Powered by VerticalResponse	You wake up each morning to coffee and tea placed convenient to your room. You'll appreciate this refreshing "wake me up" while you prepare for the day. Breakfast is served in the tranquility of our elegant dining room. Soft music sets the mood, as you indulge your taste buds. Breakfast starts with fresh fruit, a choice of juices and freshly baked muffins. Scrumptious gourmet entrées change daily. The possibilities are endless. Eggs are always available should you prefer something simpler.		"Breakfast made me want to take culinary lessons! Phenomenal food." -Katherine and Gerard

		Wine & Hors d'oeuvres and Refreshments Refreshments are available every afternoon. Guests love our homemade chocolate chip cookies and old-fashioned fudge brownies. In the evening, you can join other guests and the innkeepers for complimentary wine, cheese and hors d'oeuvres. Delicious homemade cookies are served every afternoon. Complimentary soft drinks and bottle water are always available.
	Stuffed French Toast Eggs Benedict Triple Chocolate Muffins Strawberry White Chocolate Muffins Frittata Belgian Waffles with Glazed Bananas Banana Soufflé Pancake
	Stuffed French Toast Ingredients 1 - 8 oz package Philadelphia Cream Cheese (Better at room temp) 1/2 cup Ricotta Cheese 1 Tbsp white sugar 1 1/2 Tsp Vanilla 6 medium sized strawberries 2 tablespoons cup chopped pecans (optional)
	Preparation Put cream cheese & ricotta cheese into bowl of a mixer and mix until combined. Add sugar and vanilla, mix together until smooth. Mix in strawberries and chopped pecans. Slice loaves of French bread as follows: first slice takes off the end crust, next slice about ½" along loaf but do not cut thru to the bottom, next move along 1/2" and slice thru the crust. This makes a 'pocket' to put the filling in. Cooking Dip each piece of toast into mixture of eggs, half 'n half, vanilla and cinnamon. Cook in a Teflon skillet (without butter, oil or spray) about 5 minutes each side, with temp set at 325 degrees. This freezes well and can be thawed in the refrigerator the night before using. Serves 12 click here to return to the top
	I've saved the best and most important meal for last - breakfast. Wake up to a staff that gives you a "full tank" of coffee to run or relax on for the rest of the day. Whatever is served, you won't be disappointed, in fact, quite the opposite - fresh fruit, impeccable service, exquisite taste, interesting conversation - everything just perfection. Aloha until next time. -Michael Bergstion and Debbie Drinthe.
	Eggs Benedict Focaccia with Canadian bacon and poached eggs, covered with Hollandaise sauce. Ingredients Water for poaching eggs 1/2 cup distilled vinegar, divided 12 large eggs 1 tablespoon unsalted butter 12 slices Canadian bacon 12 slices focaccia bread
	Preparation Pour enough water into 2 large skillets to reach a depth of about 3 inches, and divide the vinegar between them. Bring both skillets to a gentle simmer over medium heat. Crack an egg into a cup and carefully slide it into the hot poaching liquid. Quickly repeat with all the eggs. Cooking Poach the eggs, turning them occasionally with a spoon, until the whites are firm, or to the desired degree of doneness, about 3 to 5 minutes. Using a slotted spoon, remove the eggs and transfer to a kitchen towel. Lightly dab the eggs with the towel to remove any excess water. While the eggs are poaching, melt the butter in a large skillet over medium heat. Add the Canadian bacon and cook until heated through, about a minute on each side. To serve, toast the focaccia slices and divide them among 12 warmed plates. Top each half with a slice of Canadian bacon, and set an egg on top. Spoon the hollandaise sauce over the eggs and garnish with the chives. Serve immediately. Serves 6 people Hollandaise Sauce Ingredients 1 1/3 cup unsalted butter 2 large egg yolks 2 tablespoons cold water 1 tablespoon strained freshly squeezed lemon juice, plus more as needed 1 teaspoon kosher salt Freshly ground white pepper or a pinch of cayenne pepper Preparation In a medium pan, completely melt the butter over medium-low heat. Remove from the heat and set it aside for 5 minutes. Skim and discard the white foam that rises to the surface of the butter. Carefully ladle or pour the clear golden butter into a container with a pouring spout. Take care not to add the milky solids and watery liquid at the bottom of the saucepan. Set the butter aside in a warm spot. Pour enough water into a medium saucepan to reach a depth of about 2 inches. Bring to a gentle simmer over medium heat. Cooking In a medium heatproof bowl, combine the egg yolks and the cold water. Whisk until the yolks are light and frothy. Place the bowl over the saucepan of simmering water and whisk constantly and vigorously until the yolks are thickened and light, about 3 to 4 minutes. (If the eggs begin to scramble, or the mixture is cooking very quickly or gets too hot, remove the bowl from the heat and whisk to cool). Remove the eggs from the heat and whisk for 30 seconds to cool slightly. Remove the saucepan from the heat and set the bowl over the hot water. Slowly drizzle the butter into the eggs while whisking constantly. Whisk in the lemon juice, salt, and pepper, to taste. (If the sauce is very thick, add a few drops of warm water to adjust the consistency so it is creamy and light.) Yield: about 1 1/2 cups ~ Serves 6 people click here to return to the top

	Triple Chocolate Muffins Ingredients 1 ½ cups All Purpose Flour 1 tsp. Baking Powder ¼ cup Dutch Cocoa ½ tsp. salt ¼ cup butter ½ cup granulated sugar 1 egg ¾ cup milk ½ tsp. vanilla ½ cup chocolate chips ¼ cup white chocolate chips
	Preparation Put flour, baking powder, salt and cocoa in a large bowl. Stir together making a well in the center. Beat butter, sugar and egg together well. Mix in milk and vanilla. Pour into the well and stir to moisten. Fold in the two types of chocolate chips. Do not over mix. Cooking Bake in 400 F oven for 15 to 18 minutes. Use a wooden skewer to test the center of the muffin to ensure they are done. Makes 6-8 Muffins click here to return to the top
	Strawberry White Chocolate Muffins
		Ingredients Mix together until fluffy: ¼ pound butter at room temperature 1-cup sugar 2 eggs 12 strawberries Beat in: 1-cup sour cream Preparation Combine in a separate bowl: 2-¼ cups all-purpose flour 1 tsp. baking soda 1 ¾ tsp. baking powder 1 tsp. allspice
	Gently fold dry ingredients into wet. When half are mixed, add ½ cup chocolate chips, plus diced strawberries for each muffin. Gently finish mixing - do not over mix. Cooking Bake in 400 F oven for 15 to 18 minutes. Use a wooden skewer to test the center of the muffin to ensure they are done. Serves 10-12 click here to return to the top
	Frittata Ingredients 6 eggs beaten 2 Tsps. fresh herbs, parsley, basil oregano 1 cup shredded cheddar cheese ½ cup diced ham Salt and pepper to taste 3 medium potatoes, thinly sliced after cooking in the microwave Preparation
	You will need one 10-inch cast iron pan. Wash and prick potatoes, microwave for eight minutes., Brush sides and bottom of pan with olive oil. Slice potatoes thinly and use them to cover the bottom of the pan. Turn when lightly browned until all potatoes are golden. Mix all other ingredients together in bowl. With potatoes covering bottom of pan, pour liquid mixture slowly over potatoes. Cooking Cook over low heat until sides are cooked. Place pan under grill and cook until egg mixture is thoroughly cooked – usually within 5 minutes. Your frittata should look like a ‘golden’ pizza. Slice and serve immediately with diced tomatoes. Serves 6 people click here to return to the top
		Belgian Waffles with Glazed Bananas Ingredients: Banana Sauce 3/4 cup Butter 1/2 cup Brown Sugar 4 Bananas
	Cooking Melt butter on low heat. Place the brown sugar in with the butter and watching the heat, melt the sugar down with the butter to make the sauce. Be careful not to boil or over cook the sugar, it with burn or crystallize. Chop the bananas into cubes and place into the sauce. Ingredients: Belgium Waffles 2 cups all-purpose flour 2 tablespoons sugar 2 teaspoons baking powder 1 teaspoon baking soda 3/4 teaspoon salt 2 cups well-shaken buttermilk 3/4 stick (6 tablespoons) unsalted butter, melted and cooled to room temperature 2 large eggs Vegetable oil for waffle iron Preparation Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk together buttermilk, melted butter, and eggs in another bowl, then whisk into flour mixture until just combined. Cooking Brush hot waffle iron lightly with vegetable oil and pour a slightly rounded 1/2 cup of batter into each waffle mold. Cook waffles according to griddle's manufacturer's instructions until golden and cooked through, about 3 minutes. Transfer as cooked to rack in oven to keep warm, keeping waffles in 1 layer to stay crisp. Serving To serve: Dust the plate with powdered sugar; place the waffle on plate and dust with sugar again. Top with a large spoonful of banana sauce. Makes 8 Waffles click here to return to the top

	Banana Soufflé Ingredients 12 tablespoons butter 6 tablespoons firmly packed brown sugar 4 ripe bananas peeled and sliced diagonally ¼ inch thick 8 eggs, separated 1 1/3 cups milk 2 2/3 tsp vanilla 2 teaspoon salt 1 1/3 teaspoon all purpose flour sifted 1 1/3 cups banana puree (about 4 medium bananas) ½ cup granulated sugar Confectioners' sugar for dusting
	Preparation Preheat oven to 375F You will need to 2 oven proof non-stick pans. Well seasoned cast irons pans work well for this. Place a nonstick oven proof frying pan over medium heat, melt the butter, pour half of the butter into a bowl and set aside. In the pan add the brown sugar, stir until the sugar melts, then add the sliced bananas, cook 1 minute per side over low-medium heat. Transfer to a plate and set aside to cool. Whisk the egg yolks, milk, vanilla and salt into bowl together with the remaining slightly cooled melted butter. Gradually whisk in the flour and stir in the banana puree. With an electric mixer on medium speed beat the egg whites until frothy, slowly adding the granulated sugar and beat until stiff peaks form. Fold 1/3 of the whites into the banana puree batter and incorporate well, and then fold in the remaining whites. Pour the batter evenly into the two pans, top with the cooled caramelized bananas. Cooking Bake until puffed and golden brown, 25 - 30 minutes. Let souffle cool a few minutes before cutting. Cut each pan into 6 slices. Dust the individual slices with confectioners sugar and serve immediately. Serves 12 click here to return to the top