Brewster House Bed & Breakfast (Freeport, Maine Coast)

Category Archives: eggs

Mary’s Magic Asparagus Cheddar Fritatta

October 21, 2013 by Scott Gile


MARY’S MAGIC ASPARAGUS CHEDDAR FRITATTA

I keep getting asked, not only how I can be so attractive in the morning, but also for my recipes.  Well, I’ve had to give Mary a little credit lately, so we’ll say this unbelieveably creamy, melt-in-your -mouth savory dish was hers……  You’ll remember it if you’ve eaten it!!    

INGREDIENTS;

            6 tablespoons of unsalted butter, divided
            1 cup of chopped fresh asparagus, chopped into ½” pieces
            2 shallots, chopped
            8 extra large eggs, or 10 large eggs
            1.5 cups of cottage cheese
            1 cup shredded cheddar cheese, freshly grated
            ½ cup jarlsberg cheese, fresh grated
            ½ tsp kosher salt
            ½ tsp black pepper
1 tbsp fresh thyme
1/3 cup flour
¾ tsp baking powder

THE COOKING;

            Preheat oven to 350
           
Melt 2 tablespoons of butter in 10” oven proof skillet
            Melt the remaining 4 tablespoons of butter in a dish in the microwave
In the skillet, sauté the chopped asparagus & shallots until tender, turn off heat
            Meanwhile, whisk eggs, 4 tablespoons of melted butter, salt, pepper & thyme
            Stir in cheeses
            Sprinkle in flour and baking powder, fold into egg mixture
            Pour egg mixture into skillet.  Bake frittata until it is browned & puffed up…
            About 45 – 50 minutes. 
            Insert knife into center, should come out clean when dish is ready!
SERVES 8!!  Bon appetite!!
             
Mary & Scott Gile
Brewster House
Freeport, ME
             

33 Recipes for Breakfast, Snacks, Dessert, or Whatever

March 27, 2012 by Scott Gile

It’s here!

We’ve been writing for a few weeks about the upcoming release of Breakfast at 8, the Brewster House cookbook, and it is now back from the printers, full of bed and breakfast recipes, and is almost ready to go!

Whether for a special breakfast (some of our guests like to use these recipes for Christmas morning, or other special occasions), or for just a special breakfast on a quiet weekend, there is something for everyone in Breakfast at 8. In addition to loads of selections of sweet and savory main breakfast dishes, there are plenty of fruit starters (many of which make wonderful desserts in the evening, as well), scones and muffins, cookies, and more!

Those who pre-ordered will be receiving their copies as soon as we can get the shipping materials together (we expect to begin shipping by about April 10). New orders will go out as quickly as possible after the pre-orders.

If you haven’t ordered your copy, you can use the convenient shopping cart at right (you’ll be taken to a secure area using Google Wallet to put in payment info), or on our website’s gift shop page.

[ OUR APOLOGIES for any inconvenience, but we are sold out of our cookbook, and the new owners of Brewster House do not have copies for sale]

We hope these recipes will bring you as much enjoyment (and good taste!) as they have for us!

Ruth & Scott
Brewster House Bed & Breakfast

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: Gluten-Free Quiche With Goat Cheese

September 17, 2009 by Scott Gile


Like many innkeepers, we find that a number of our guests need gluten-free meals. In searching for this type of thing, Ruth came across this quiche from Martha Stewart, which we served today, to high praise from all the guests!

We served it as presented this morning, but will be trying it in the near future with fresh spinach and sun-dried tomatoes added, as well.

Gluten-Free Quiche with Goat Cheese

  • 2 tablespoons butter, softened, plus more for pan
  • 1 package (1 pound) frozen hash brown potatoes, thawed
  • 12 large eggs
  • Coarse salt and ground pepper
  • 1 1/2 cups reduced-fat sour cream
  • 1 package (4-5 ounces) soft goat cheese, room temperature
  • 4 scallions, thinly sliced

Directions:

  1. Preheat oven to 375 degrees F. Brush a 9 by 2 1/2 inch springform pan with butter. Line the sides of the pan with strips of waxed paper (the same height as the pan); brush paper with butter.
  2. Squeeze excess moisture from hash browns. Mix in a bowl with butter, 1 egg, 1 teaspoon coarse salt, and 1/4 teaspoon pepper. Pat into bottom and up sides of prepared pan, using a moistened dry measuring cup. Place on a rimmed baking sheet; bake until set, 15 to 20 minutes.
  3. In a large bowl, whisk sour cream, goat cheese, 1 1/2 teaspoons coarse salt, and 1/4 teaspoon pepper until well combined; whisk in 11 remaining eggs. Pour into crust, and sprinkle with scallions. Bake until set, 45 to 50 minutes. Unmold quiche, and peel off waxed paper before serving.

Serves 6-8, depending on serving size.

Enjoy!

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