Brewster House Bed & Breakfast (Freeport, Maine Coast)

Category Archives: recipe

Recipe: Nanaimo Bars

April 1, 2011 by Scott Gile

This year for Flavors of Freeport, Ruth made Nanaimo Bars – a no-bake, layered cookie, with chocolate (how can you not love a no-bake bar with chocolate?). It was a huge hit – with one lady coming back five (we counted!) times for more!

Without further ado, here they are

Nanaimo Bars

Bottom layer:

1/2 C unsalted butter
1/4 C granulated sugar
5 T cocoa powder
1 egg, beaten
1 3/4 C graham-cracker crumbs
1 C coconut flakes (can use reg. coconut)
1/2 C finely chopped almonds

Middle layer:

1/2 C unsalted butter, room temp.
3 T whipping cream
2 T vanilla custard powder or instant vanilla pudding mix
2 C powdered sugar

Top layer:

4 squares (1 oz each) semisweet chocolate (or 4 oz choc. chips)
2 T unsalted butter

1. For bottom layer: Melt butter, granulated sugar and cocoa powder together
in the top of a double boiler over simmering water. Add the egg and stir
constantly until thickened, about 2-3 min. Remove from heat. Stir in graham
cracker crumbs, coconut and almonds. Press firmly into an ungreased 8×8 pan.
Refrigerate while making next layer.

2. For middle layer: Cream together butter, cream, vanilla custard powder
and powdered sugar. Beat until light. Spread over bottom layer. Refrigerate
while making next layer.

3. For top layer: Melt chocolate and butter over low heat. Cool. When
cool, but still liquid, pour over second layer and use offset spatula to spread
over entire surface. Chill in refrigerator about 15-20 min., then carefully
cut into bars.

Will stay for several days in airtight container in refrigerator (I put wax
paper between layers)

Calling all Peanut Nuts!

March 9, 2011 by Scott Gile

In honor of Peanut month (who knew there was such a thing?), BnBFinder featured our flourless peanut butter cookie recipe in their blog.

We’re big fans of peanut butter cookies, and this flourless (and gluten-free!) version is one of our all-time favorites.

If you believe in peanut butter (and we do!) you simply must give these a try!

Chocolate on the Menu (of course!)

February 1, 2011 by Scott Gile

Our Valentine’s Day special has grown over the years from weekend special into a month-long package – so much so that this year our February is for Romance package was named one of the Top Ten Romantic Getaways.

As most of our guests know, our daily breakfast menu, as well as our afternoon refreshment menu, changes from moment-to-moment, so who knows what we’ll be serving while you’re here (reasonable requests may be possible, if received in time). However, it is very likely that, especially in February, we’ll have some chocolate on the menu!

Last year, for our Flavors of Freeport dessert, all the local B&Bs had agreed to serve a Julia Child dessert, in honor of the (then) recently released film, Julie and Julia. As our contribution, Ruth prepared a wonderful Chocolate Almond Cake (yes, that is the cake from the film) from Mastering the Art of French Cooking. For the event, we cut the cake into bite-sized pieces as shown in the photo, but of course you can serve it however you like it!

For all who were not able to be here for the 2010 Flavors of Freeport (by the way, did we mention that the 2011 Flavors of Freeport is March 25-26? It’s not too late to make plans to be here!), below is the recipe from Julia Child, with some minor alterations by Ruth!

Chocolate Almond Cake

Ingredients

Cake:

  • 4 ounces or squares semisweet chocolate , melted with 2 Tbsp. rum or coffee
  • 1/4 pound or 1 stick softened butter
  • 2/3 cup granulated sugar to mix with butter
  • 3 egg yolks
  • 3 egg whites
  • Pinch of salt
  • 1 Tb granulated sugar
  • 1/3 cup pulverized almonds
  • 1/4 tsp almond extract
  • 1/2 cup cake flour (scooped and leveled) turned into a sifter

Icing

  • 2 ounces (2 squares) semisweet baking chocolate
  • 2 Tb rum or coffee
  • 5 to 6 Tb unsalted butter

Directions:

Cake

  1. Preheat oven to 350 degrees.
  2. Butter and flour cake pan (pan should be 8 inches in diameter and 1 1/2 inches deep). Set the chocolate and rum or coffee in a small pan, cover, and place (off heat) in a larger pan of almost simmering water; let melt while you proceed with the recipe. Measure out the rest of the ingredients.
  3. Cream the butter and (the 2/3 cup of) sugar together for several minutes until they form a pale yellow, fluffy mixture.
  4. Beat in the egg yolks until well blended.
  5. Beat the egg whites and salt in a separate bowl until soft peaks are formed; sprinkle on the 1 Tbsp. sugar and beat until stiff peaks are formed.
  6. With a rubber spatula, blend the melted chocolate into the butter and sugar mixture, then stir in the almonds, and almond extract. Immediately stir in one fourth of the beaten egg whites to lighten the batter. Delicately fold in a third of the remaining whites and when partially blended, sift on one third of the flour and continue folding. Alternate rapidly with more egg whites and more flour until all egg whites and flour are incorporated.
  7. Turn the batter into the cake pan, pushing the batter up to its rim with a rubber spatula. Bake in middle level of preheated oven for about 25 minutes. Cake is done when it has puffed, and 2 1/2 to 3 inches around the circumference are set so that a needle plunged into that area comes out clean; the center should move slightly if the pan is shaken, and a needle comes out oily.
  8. Allow cake to cool in the pan for 10 minutes. Run a knife around the edge of the pan, and reverse cake on the rack. Allow it to cool for an hour or two; it must be thoroughly cold if it is to be iced.

Icing

Place the chocolate and rum or coffee in the small pan, cover and set in the larger pan of almost simmering water. Remove pans from heat and let chocolate melt for 5 minutes or so, until perfectly smooth. Lift chocolate pan out of the hot water, and beat in the butter a tablespoon at a time. Then beat over the ice and water until chocolate mixture has cooled to spreading consistency. At once spread it over your cake with spatula or knife, and press a design of almonds over the icing.

Bon appétit!

Recipe: Cookies for the Holidays

December 29, 2010 by Scott Gile

Now that Christmas is past, people are planning their New Years celebrations. Our contribution is a wonderful new cookie we discovered this week. The original recipe is called Hazelnut-Butter Cookies with Chocolate Chips, from Bon Apetit. We didn’t have hazelnut butter handy, so substituted Nutella, and it was fantastic!

Try these for New Years Eve, or any time!

Ingredients

  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup creamy unsalted hazelnut butter (we used Nutella here)
  • 1/2 cup sugar
  • 1/2 cup (packed) golden brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 12-ounce package semisweet mini chocolate chips (2 cups)

Preparation

  1. Sift first four ingredients into medium bowl.
  2. Using electric mixer, beat butter, hazelnut butter, and both sugars in large bowl until light and fluffy.
  3. Beat in egg and vanilla.
  4. Beat in flour mixture.
  5. Stir in chocolate chips.
  6. Cover and refrigerate at least 2 hours (can be prepared a day ahead, if kept refrigerated. Soften dough slightly at room temperature before shaping).
  7. Preheat oven to 350F.
  8. Line two baking sheets with parchment paper. Using 1 level tablespoon for each cookie, roll dough between palms of hands into 1-inch balls. Arrange 1 inch apart on prepared sheets.
  9. Bake one sheet at a time until cookies are golden brown, about 12 minutes.
  10. Let cool on sheets on racks 5 minutes, then transfer cookies to racks and cool.

Option: You can also add 1/2 cup skinless, chopped hazelnuts when you add the chocolate chips, for a nuttier cookie.

Makes about 4 dozen cookies.

Crunchy on the outside, soft and delicious on the inside.

Mmmmmmm! Enjoy!

Recipe: Coconut Macaroons (gluten-free!)

September 7, 2010 by Scott Gile

Like many B&B’s, at Brewster House we’re finding an increasing number of our guests need, or prefer, gluten-free foods.

One of the treats we enjoy serving qualifies, and it is delicious! It is our Coconut Macaroon cookies. These wonderful treats have just a bit of chocolate at the base, to make them a little sweet, and they are mouth-wateringly good!

Here’s the recipe:

  • 2 large eggs
  • 1/2 cup granulated white sugar
  • 1/8 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 3 cups sweetened shredded coconut

Ganache:

  • 4 ounces semi-sweet or bittersweet chocolate, finely chopped
  • 1/2 cup heavy (whipping) cream (I’ve also used a good chocolate bark as it dries quicker and can be melted in micro)

For cookie:

Preheat oven to 350 degrees F and line two baking sheets with parchment paper.

In a large stainless steel bowl whisk the eggs until well beaten. Stir in the
sugar, salt, and vanilla extract. Finally, stir in the coconut, making sure
that all the coconut is completely moistened. You may need to add a little
more coconut if it seems to “eggy” as it all should be moist but not runny.

Place small mounds (about 1 tablespoon) of the batter on the parchment-lined
baking sheet, spacing a couple inches apart. Bake for about 15 to 20 minutes
or until golden brown. Remove from oven and let cool on the baking sheet for
about 10 minutes and then place on a wire rack to cool. Dip or spread the
bottoms of the macaroons in the melted chocolate and place the macaroons,
chocolate side up on cookie racks. Let dry 30 min. or so. Unless you’ve
tempered your chocolate when melting, don’t put them in the refrigerator as
the chocolate gets a chauky coloration to it. I store them in an air tight
tin can lined with wax paper. They will last 3-4 days (so the recipe says,
although, they’ve never stayed around that long! ha!).

Ganache:

Place the chopped chocolate in a medium sized stainless steel bowl.
Set aside. Heat the cream in a small saucepan over medium heat. Bring just to
a boil. Immediately pour the boiling cream over the chocolate and allow to
stand for 5 minutes. Stir with a whisk or spoon until smooth. Let cool to room
temperature before using.

Makes about 2 dozen Macaroons.

P.S. – the recipe is easily cut in half!

Bon Apetit!

Recipe: Butterscotch Drop Scones

August 3, 2010 by Scott Gile

One of the most popular scones we serve at Brewster House are our Butterscotch Drop Scones. They are super-easy to make, and very impressive. Some of our guests have heard the story that goes with the scones, but we’ll repeat it here for the benefit of everyone else.

The person who first published this recipe on the internet said he had returned from a trip to Ireland, where he had some marvelous scones, and he swears this recipe is the very same as the scones he had in Ireland. Over our first several years at Brewster House we mentioned this to Irish guests, who all said they had never had any scones like these. One even said, “I must have lived on the wrong side of the tracks – our scones were not like these!”

Eventually a couple from England (he’s Irish, she’s English – and they are readers of this newsletter, so you know who you are!) had them, heard the story, and decided to figure out what the “Irish” scones could have been. Finally they hit on the answer and said, “Yellow Man.” We thought we had misunderstood, but “Yellow Man” was what they described as a whipped molasses candy – in America we often see it covered with chocolate and sold as “Sea Foam.” They feel certain that, instead of butterscotch, the fellow must have had scones made with chunks of Yellow Man.

In any event, we give you our version of Butterscotch Drop Scones:

Ingredients:

* 2 cups all purpose flour
* 1/3 cup (packed) golden brown sugar
* 1 tablespoon baking powder
* 3/4 teaspoon salt
* 1/2 cup (1 stick) chilled unsalted butter, diced
* 1 cup butterscotch chips (about 6 ounces)
* 1/2 cup (or more) chilled whipping cream
* 1 large egg

Preparation:

1. Preheat oven to 400 degrees F.
2. Sift flour, sugar, baking powder and salt into medium bowl.
3. Add chilled butter; using fingertips, rub in until coarse meal forms. Mix in chips.
4. Whisk 1/2 cup cream and egg in small bowl to blend. Gradually add cream mixture to dry ingredients, tossing with fork until dough comes together in moist clumps. Add more cream by teaspoonfuls if dough is dry.
5. Drop dough by 1/4 cupfuls onto large rimmed baking sheet, spacing apart.
6. Bake scones until golden grown and tester inserted into center just comes out clean – about 15 minutes.
7. Serve warm or at room temperature

Makes about 10-12 scones.

We hope you enjoy them!

Recipe: Bananas Foster French Toast

July 5, 2010 by Scott Gile

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

Batter:
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.

Recipe: Rhubarb Apple Crisp

May 26, 2010 by Scott Gile

Wondering what to do with your fresh spring rhubarb?

We were recently given some fresh rhubarb by a local grower/friend. Ruth made it into Rhubarb Apple Crisp. It was an immediate favorite of our guests!

Don’t tell anyone, but here’s the recipe:

Rhubarb Apple Crisp

Ingredients:

  • 2 c rhubarb, cut in 1/2 inch pieces
  • 2 Granny Smith or Braeburn Apples, peeled, cored and sliced
  • 3/4 c Sugar
  • 2 T Minced crystallized ginger
  • 2 T Flour

Topping

  • 1/2 c Flour
  • 1/2 c Brown sugar
  • 4 T Butter, cold, cut into chunks
  • 3/4 t Ground ginger
  • 1/2 c Oatmeal
  • 3 T Granola (without dried fruit)

Procedure:

Place rhubarb, apples, 3/4 cup sugar, crystallized ginger, and 2 tablespoons flour in a large bowl and toss well. Turn into a greased 9 inch pie pan.

Combine topping ingredients, except granola, in a bowl and mix with a pastry blender until crumbly. Spread crumb mixture over rhubarb and apples, sprinkle with granola and bake at 350F for 40 minutes, until fruit is tender and topping is browned. Serve warm…with vanilla ice cream or whipped cream and a little more granola sprinkled on top for garnish.

Bon appétit!

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!

Recipe: Three-Cheese, Leek and Ham Quiche

August 20, 2009 by Scott Gile

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

  1. Pre-bake pie dough in pie plate according to package instructions, remove from oven and reduce temperature to 350 degrees F.
  2. 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)
  3. 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.
  4. Whisk together eggs, nutmeg and pepper until combined well, then whisk in whipping cream until smooth
  5. 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
  6. 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

Bon appetit!

»