Brewster House Bed & Breakfast (Freeport, Maine Coast)

Category Archives: bed and breakfast recipe

Epiphany

March 23, 2014 by Scott Gile

Scott & Mary
Brewster House Bed & Breakfast, Freeport, Maine

Epiphany
I know, I know, it sounds so overused, so trivialized!  Sometimes, maybe it’s simply a matter of re-examining your situation, or gaining a different perspective when we feel these little light-shafts of joy and revelation.  I also believe they usually come at a quieter time when you have the opportunity to really listen and feel, and not over-think your situation.  I had such a moment while touring the FABULOUS Maine Boat Builders Show with my good friend Mike last week!
It was one of those forty degree, sunny days in late winter when spring feels like a real promise, plus, being proximate to the ocean (like the mountains) always offers a promise of renewal and opportunity.  Mike and I can be comfortable effortlessly, and immersing ourselves in that cleansing boat/ ocean fantasy that was that fine exhibition was the perfect backdrop for such reflection and appreciation of our new home and work here in Maine!  I’ve been to lots of boat shows, but none so replete with the melding of artistic line, extreme quality, and expert craftsmanship, whether sail, power or human powered as this show!  Know that a similar show will be offered on the waterfront in Rockland at Harbor Park from August 8th to 10th, including a boat dog contest.  I will remind you!  Check out www.maineboats.com for details.
Rowing Canoes!
Anyway, I regress…….it occurred to me how lucky we are to be living in a thinly populated State complete with such enormous raw beauty and natural opportunity, and for us, working at a job where our guests are sharing our pleasure!  We get to take in the world from the top on those cold, crystalline days, before dancing down that magical white silent carpet through such magnificent wild forests.  In the spring & summer, we get to watch our world be reborn in soft greens and lilac smells, and that salty, earthy tang that comes with the tides breathing in and out.  Then there’s the water…..full of living things, especially where it splashes against the rocks, and the wind to ride with sails billowing!  In summer, we’re too busy to play in boats, but you aren’t!  I miss it!!  I think all of that is why coastal Maine has such a pool of amazingly talented cooks, artists, innkeepers and adventurers concentrated here. 

Top of Jordan Bowl, Sunday River
The more we visit Portland, the more I appreciate what a great place it is to spend time!  There is an AMAZING number of fabulous restaurants, and much of the waterfront looks like it might have in the 1800’s heydays of fishing sloops, packet ships, coastal schooners and world circling clippers.  The 3 and 4 story brick warehouses, many complete with old signs from the early 20thcentury, give it a very unique and warm flavor.    
I mentioned this in a previous blog, but it’s now official, the Nova Scotia ferry left Singapore last week and will be arriving in New England in early May, including a stop in Boston to show off.  She will start trips to Yarmouth on May 15thfor $79 each way, including an on-board casino and sleeping cabins.  So, stop here on the way out, or the way back and let us spoil you with a side adventure in Maine.  http://www.novastarcruises.com.     
Here’s a gift for putting up with my reverie;
OATMEAL WAFFLES W/ TRIPLE BERRY SYRUP
Serves 6
Ingredients-1            ½ cup flour
                        1 cup quick cooking oats
                        3 tsp baking powder
                        ½ tsp cinnamon
                        ¼ tsp salt
                        2 eggs separated
                        1-1/2 cups milk
                        6 tbspns melted butter
                        2 tbspns brown sugar
In a large bowl, mix first 5 ingredients.  In a small bowl, mix 2 egg yolks, cooled melted butter & milk w/ brown sugar. Add the egg yolk and milk mixture into dry ingredients.  In a medium bowl beat 2 egg whites until light and fluffy then fold into waffle batter.
Note:  To make this recipe lactose free, substitute 6 tablespoons vegetable oil for butter, & substitute soy or almond milk for milk.
                       
TRIPLE BERRY SYRUP
Ingredients-   1 cup of sugar
                        2 tbspns cornstarch
                        1 cup water
                        1 tbspn lemon juice
                        1 tbspn butter
                        1 cup frozen mixed berries
Note:  Fresh berries can also be used        
Combine sugar & cornstarch in a saucepan on stove.  Slowly add water & whisk until incorporated.  Bring to a boil over medium heat.  When thickened, add 1 cup of mixed berries & reduce heat.  Simmer until the berries begin to burst.  Remove them from heat & add lemon & butter.
Serve over waffles w/ fresh crème fraiche or whipped cream & berries as a garnish.

Next time we make them, I promised I’ll take and post a photo! 

Recipe: Early Morning Roasted New Potatoes

March 5, 2013 by Scott Gile

This wonderful, delicious, and easy side dish is a favorite at breakfast, or at any meal!

Ingredients:

  • 1 1/2 pounds new potatoes, cut into wedges
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 teaspoons fresh rosemary
  • salt and pepper to taste

Directions:

Preheat oven to 450 degrees F (230 degrees C)
In a hot skillet, melt the butter with the olive oil. Stir in rosemary, salt and pepper. Coat potatoes evenly with the melted butter mixture.
Arrange the potatoes in a single layer on a baking pan.
Bake in preheated oven until potatoes are golden brown, approximately 20-25 minutes. Toss them occasionally to ensure that they brown on all sides. If you like a darker brown color, bake them a bit longer.

Servings: 4

Ruth & Scott
Brewster House Bed & Breakfast, Freeport, Maine

Recipe: Lemon Sugar Cookies

December 4, 2012 by Scott Gile

As the Christmas season is beginning, it is time to think about all those wonderful Christmas cookie recipes you have tucked away somewhere. One we use year ’round, but is especially good at Christmas, is our Lemon Sugar Cookie recipe. Ruth doesn’t even like lemon cookies (can you believe it? I know!), but she LOVES these!

Ingredients:

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • Zest of 2 large lemons
  • 1 1/2 cups granulated sugar
  • 1 cup unsalted butter, at room temperature
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons fresh lemon juice
  • 1/2 cup granulated sugar for rolling cookies

Directions:

  1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats. Set aside.
  2. In a small bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
  3. Using a mixer, beat together butter and sugar until smooth and creamy.
  4. Add lemon zest, egg, vanilla extract, and lemon juice. Mix until combined. Gradually blend in the dry ingredients.
  5. Roll rounded tablespoons of dough into balls and roll in sugar. Place on prepared baking sheets, about 1 1/2 inches apart. Bake 8 to 10 minutes or until cookies are slightly brown around the edges and set. Let cookies sit on the baking sheets for two minutes before transferring to a cooling rack.

Yield: 3 dozen cookies.

If you want to make them ahead, after Step 4 you can roll the rounded tablespoons of dough into balls and freeze on baking tray. When ready to use, roll the balls in sugar and then bake as indicated above.

Enjoy – and Merry Christmas!

Ruth & Scott
Brewster House Bed & Breakfast, Freeport, Maine

Recipe: Berries & Cream Coffee Cake

July 17, 2012 by Scott Gile

At Brewster House we have some guests-turned-friends from New York’s Hudson Valley, who love eating and cooking as much as we do.  Ed is Italian and serves up the most incredible homemade pasta and sauces we’ve ever eaten.  Arlene loves baking and makes muffins and scones that look like they have come from top bakeries!  This coffeecake recipe she shared with us is always a big hit with our guests!

This recipe, and many others we serve at our B&B in Freeport Maine are available in our cookbook, Breakfast at 8.

Berries & Cream Coffee Cake

Cake Batter

  • 2 1/4 Cups flour
  • 1/4 Cup sugar
  • 6 ounces butter, 1 1/2 sticks, room temperature
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 Cup sour cream 
  • 1 egg
  • 1 teaspoon almond extract

Filling

  • 8 ounce package cream cheese
  • 1/4 Cup sugar
  • 1 egg
  • 1/2 Cup jam or preserves – red raspberry, blackberry or blueberry work well
  • 1/2 Cup sliced almonds

Preheat the oven to 350 degrees F.  Grease and flour a 10-inch springform pan.

1  In a large bowl, combine flour and 1/4 Cup of sugar.  Cut in butter with a pastry blender until mixture resembles coarse crumbs.  Reserve  one cup of the crumb mixture and set it aside.

2  To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, egg and almond extract.  Blend well to form batter.  Spread batter over bottom of pan.

3  In a medium bowl, combine cream cheese, 1/4 Cup sugar and egg.  Blend well.  Pour over batter in pan, carefully spreading it around but not all the way to the edges.  Spoon jam over cheese filling by the teaspoonful.   Sprinkle reserved crumb mixture over top, then sprinkle with almonds.

4  Bake for 40-45 minutes or until golden brown and center is a little soft.  Do not overbake.  Cool at least 15 minutes in pan before running a knife around the edge and unlatching the spring to release the cake.  Serve at room temperature  with a light dusting of powdered sugar.

Note:  This coffeecake freezes wonderfully.  Cool cake completely, slice and wrap in plastic wrap, then heavy duty foil.

Serves 10-12

Enjoy!

Ruth & Scott
Brewster House Bed & Breakfast, Freeport, Maine

What Would You Put in Our Cookbook?

January 10, 2012 by Scott Gile

Bacon-Zucchini Deep Dish Quiche

We need your help!

Our guests have been telling us for years that Ruth should publish a cookbook. We’ve decided that this is the year we want to do our best to make that happen, and we’re looking for your suggestions on the recipes to include.

 If you’ve had a dish you really enjoyed here, whether a main course, starter, or even our cookies and other afternoon refreshments, or if you’ve seen us posting a comment on our breakfasts here, on Facebook, or Twitter, and would like us to include the recipe, please let us know!

 On our Facebook page we’re asking our followers to vote for the recipes they would like to see included, or to suggest others that we didn’t mention. If you’re on Facebook, feel free to vote. Otherwise, please leave your votes in the comments below. We can’t promise to include every recipe that is mentioned, and we do have some that may be new to our guests, but we’ll be sure to see which are the most requested and try to get them into the book.

 We are hoping to have it available for purchase (both at the B&B and online) by late spring.

 Thanks for helping us make this cookbook something you’ll really enjoy!

  Scott & Ruth

Recipe: Pumpkin Scones with Cinnamon Glaze

November 22, 2011 by Scott Gile

Every season Ruth seems to find something that represents the season, then uses it in a lot of her baked goods. In the autumn it is pumpkin, and one of the favorites of all our fall guests is our Pumpkin Scones with Cinnamon Glaze.

Without further ado, do try this at home!

Scones
  • 2 cups all-purpose flour
  • 7 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 6 tablespoons cold butter
  • 1/2 cup canned pumpkin
  • 3 tablespoons half-and-half
  • 1 large egg
    Spiced Glaze
    • 1 cup powdered sugar
    • 3 tablespoons powdered sugar
    • 2-3 tablespoons whole milk
    • 1/2 teaspoon ground cinnamon
    • 1/8 teaspoon ground nutmeg
    • 1 pinch ginger
    • 1 pinch ground cloves 
    TO MAKE THE SCONES:
    1. Preheat oven to 425 degrees F.
    2. Line cookie sheet with parchment paper.
    3. Combine flour, sugar, baking powder, salt, and spices in a large bowl. 
    4. Using a pastry blender, cut butter into the dry ingredients until mixture resembles a coarse meal, and no chunks of butter are obvious. Set aside.
    5. In a separate bowl, whisk together pumpkin, half and half, and egg. 
    6. Stir wet ingredients into dry ingredients with a fork. Don’t over mix!  You can incorporate any dry when you form the mixture into a ball.
    7. Form the dough into a ball.
    8. Pat out dough onto a lightly floured surface and form it into a 1-inch thick circle.  Cut into 8 “pie” pieces.  Place on prepared baking sheet.
    9. Bake for 14-16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.
      SPICED ICING:
      1. Combine the ingredients for the spiced icing together.
      2. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.
      Add mini chocolate chips for a whole new level of deliciousness!)
      Bon Apetit!

      Recipe: Lemon Ginger Scones

      May 31, 2011 by Scott Gile

      At our Freeport Maine Bed and Breakfast, Ruth sometimes falls in love with an ingredient and uses it frequently. Last year ginger was that ingredient. One of the most popular recipes she prepared was her Lemon Ginger scones – always popular and always good!

      • 1 teaspoon baking powder
      • 1/4 teaspoon baking soda
      • 1/4 teaspoon salt
      • 1/2 teaspoon powdered ginger
      • 1/2 cup(1 stick) unsalted butter, cold and cut into pieces
      • 1/2 cup crystallized ginger, chopped into small pieces
      • Zest of 1 large lemon
      • 2/3 cup buttermilk
      • Egg mixture for brushing tops of scones:
      • 1 large egg, lightly beaten
      • 1 tablespoon milk
      1. Preheat oven to 400 degrees F and place rack in middle or top 1/3rd of oven. Line a cookie sheet with parchment paper.
      2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt and powdered ginger. Cut the butter into small pieces and blend into the flour mixture with a pastry blender. The mixture should look like coarse crumbs. Stir in the chopped crystallized ginger and lemon zest. Add the buttermilk to the flour mixture and stir just until the dough comes together. Do not over-mix the dough.
      3. Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches (18 cm) round. Cut this circle in half, then cut each half into 3 or 4 pie-shaped wedges (triangles).
      4. Place the scones on the baking sheet. Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture.
      5. Bake for about 20 to 25 minutes or until golden brown and a toothpick inserted in the middle comes out clean.

      Makes 6 or 8 scones.

      Tip:  Once you have cut the scones, they can be transferred to a cookie sheet
      and frozen, then double-bagged for freezer storage.  When you want fresh
      scones, take out the quantity you want, and bake as normal.  You may need to add a minute or 2 to the baking time.  You don’t need to thaw scones!  Just
      put scones on parchment-lined sheet while you preheat oven.

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