Scott & Mary
Brewster House Bed & Breakfast, Freeport, Maine
Category Archives: breakfast
Scott & Mary
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
- Preheat oven to 400 degrees F and place rack in middle or top 1/3rd of oven. Line a cookie sheet with parchment paper.
- 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.
- 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).
- 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.
- 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.
Ruth is always looking for new recipes and making changes (adjustments?) to existing recipes. A while back she was on a croissant French toast track – trying a variety of croissant French toasts, similar to our tried-and-true Strawberry Croissant French Toast, and she came across her current favorite (repeat guests will know that Ruth’s favorites come and go, but they’re always wonderful!).
These are also a favorite with the guests, so give them a try, and let us know how you like them!
Bananas Foster French Toast
4 Servings (can be doubled/tripled, easily)
2 large eggs
1/2 C whole milk (can use 1/2 & 1/2)
1/4 t (or more, to taste) cinnamon (we like a lot!)
1 t vanilla extract
4 large croissants, cut in half
3 T unsalted butter
1/2 cup brown sugar
1/2 cup maple syrup
1 T dark rum (or 1/2 t rum extract)
1/4 t cinnamon
1/4 C chopped pecans
1 1/2 C bananas, cut into 1/2 inch thick slices
In a shallow dish, whisk together eggs, milk, cinnamon and vanilla.
In a large skillet or griddle, melt some butter over medium-high heat. Dip
croissant halves in egg mixture to coat both sides. Using a fork, lift
croissant from custard and let excess drip off a little. Place croissant
halves in hot skillet/griddle. Cook 2-3 min. per side or until lightly
browned. (you can keep them warm in 350 deg. oven, but they will deflate a
little if left too long)
Meanwhile, in a large saute pan over medium heat, stir together butter, brown sugar, maple syrup, dark rum, cinnamon and pecans. Stir occasionally and when mixture is syrupy, toss in fruit just till heated through, about a minute or so. Spoon over French toast and garnish with powdered sugar and a few pieces of banana and dollop of whipped cream.
At Brewster House B&B we normally alternate between a sweet recipe one day, such as our Pecan Praline French Toast, and an egg dish the next, so that guests staying multiple nights not only don’t eat the same thing every day, but also get more variety.
We serve a variety of egg-based dishes, some of which, like today’s recipe, are quiches. This quiche makes a very full pie plate, and is very tasty, creamy and rich!
Three-Cheese, Leek and Ham Quiche
- 1 pie crust for 9-inch pie (can be homemade or from 15 oz refrigerated package, not a pre-shaped frozen pie crust)
- 3/4 lb. leeks (about 3 medium; white and pale green parts only)
- 2 tablespoons unsalted butter
- 1/4 lb. thinly sliced ham or good smoked bacon
- 3 oz. Gruyere (or other Swiss) cheese, coarsely grated (1 cup)
- 3 oz. Jack or Italian Fontina cheese, coarsely grated (1 cup)
- 3 oz. whole-milk mozzarella, coarsely grated (1 cup)
- 3 large eggs
- 1/8 teaspoon freshly grated nutmeg
- 1/4 teaspoon black pepper
- 1 3/4 cups whipping cream
- Pre-bake pie dough in pie plate according to package instructions, remove from oven and reduce temperature to 350 degrees F.
- Meanwhile halve leeks lengthwise and cut into 1/2 inch pieces, then wash well in a bowl of cold water, agitating leeks. Lift out and drain leeks in colander and pat dry. Melt butter in 10-inch heavy skillet over moderately low heat and cook leeks, stirring occasionally, until very tender (8-10 minutes)
- Line warm pie shell with sliced ham or bacon, overlapping layers as necessary to cover bottom and side of pie shell complettely. Toss cheeses together and sprinkle evenly into pie shell (do not pack cheese), then spread leeks evenly on top of cheese.
- Whisk together eggs, nutmeg and pepper until combined well, then whisk in whipping cream until smooth
- Carefully pour half of custard on top of pie filling, gently moving cheese with a spoon to help custard disperse evenly. Slowly add remaining custard in same manner. Cover pie loosely with foil, gently folding edges over crust (keep foil from touching top of cheese mixture) and transfer to a baking sheet
- Bake until center of filling is puffed and set (center will be slightly wobbly, but not liquid), about 1 1/4 to 1 1/2 hours. Cool on a rack at least 20 – 30 minutes before serving (filling will continue to set as it cools). Serve warm or at room temperature.
This quiche can be made 3 days ahead and cooled completely, uncovered, then chilled, wrapped in plastic wrap. Reheat quiche (uncovered) in a 350 degrees F oven until warmed through, about 15 minutes.
Makes 8 servings
A recent addition to our menus at Brewster House has been our Cinnamon Coffee Cake. It came from another family member, and has proved to be very popular with our guests.
Cinnamon Coffee Cake
1 cup brown sugar
3/4 cup white sugar
2 1/2 cup Flour
1 Tablespoon cinnamon
3/4 cup oil (veg./canola, corn, whatever)
Mix all the above together thoroughly, then remove 3/4 cup of mixture for
To remainder, add:
1 cup sour milk (add 1 Tablespoon vinegar to 1 cup milk and let sit for a couple minutes) OR you can use 1 cup buttermilk
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
- Mix just until ingredients are incorporated, then put in 9×13 inch pan sprayed with non-stick cooking spray
- Top with 3/4 cup mixture and add some chopped nuts, if desired
- Bake 35-45 min. (mine took 35) at 350 deg. F.
Let cool 15 minutes or so on wire rack and cut into pieces (can be frozen, but
let cool completely, first).