|
Fabulous Breakfasts
Breakfast is a special time at The Beechmont. Breakfasts are served in the dining room at your choice of a table for two or the large table where most people gather. When you check in you'll be asked for a time (between 7:30 am and 9:30 am generally), or, on weekends and when full we'll ask for your preference at one of two seatings. Breakfast is served by candlelight with soft classical music in the background.
"The breakfasts were fantastic and Gary claims you have the best coffee he's ever had! We can't wait to tell our friends and family of our wonderful B&B experience."
Pauline and Gary, Texas |
The aroma of freshly brewed coffee wafting throughout the inn is your first indication that breakfast is almost ready. Begin with a fruit smoothie and fresh fruit course, and continue with an entrée that might include Spice Pancakes with Lemon Sauce, Beechmont Buttermilk Pie, or an Herb Cheese Tart. Our bacon and sausages are from a local butcher, and fruits and vegetables are seasonally fresh from area farmers. Fresh herbs from the inn garden are used in season. Accompaniments of homemade breads and muffins, special teas and coffee blends from the great northwest, warm hospitality and plenty of great conversation complete your breakfast at The Beechmont.
For those who require a lighter breakfast, a selection of cereals is always available. For those who required special dietary consideration, please be sure to let us know when you make your reservation. We are happy to prepare vegetarian, low fat and low sugar breakfasts for those who let us know in advance of their arrival.
Throughout the day you can help yourself to complimentary soft drinks and bottled water from our guest refrigerator. Kathryn bakes cookies or other sweet treats that are offered to you each evening.
Kathryn's talents at baking and creating delicious breakfast are evident in several national publications and cookbooks. She was featured as one of five winners in North American Inns "Inncredible Breakfast Recipes" contest. Recipes from Kathryn are also included in Best Recipes from American Country Inns and Bed & Breakfasts by Kitty and Lucian Maynard and Inncredible Edibles, a collection of recipes from Pennsylvania B&Bs. She is working on a cookbook and hopes to publish a collection of her recipes soon.
The Beechmont Inn Recipes
Spice Pancakes with Lemon Sauce
2 cups flour
1/2 cup oats (regular, not instant)
1 Tbsp sugar
2 tsp baking powder
1 tsp baking soda
2 tsp ginger
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
pinch salt
2 large eggs, separated
2 cups buttermilk
4 Tbsp melted butter
2 tsp molasses
For lighter pancakes, separate eggs and beat egg whites in a deep bowl on high speed until they hold moist peaks.
Beat egg yolks in a large bowl with buttermilk, butter, sugar, and molasses. Add flour and spices. Beat until well mixed. Add whipped egg whites to the mixture by folding them gently into the batter until combined.
Cook on a buttered griddle over medium heat by pouring out enough batter to form pancakes about 4 - 5 inches in diameter. Cook until the tops are full of bubbles and then flip and cook for another 1 - 2 minutes until golden brown.
Serve with warm lemon sauce.
Lemon Sauce
In a small pan, mix one cup of sugar with 2 - 3 Tbsp of corn starch. Add 2 cups of water and bring to a boil over high heat. Remove from heat and add 4 Tbsp butter, 2 - 3 Tbsp grated lemon peel, and 1/4 cup fresh lemon juice. Stir until the butter melts. Serve.
 Strawberry Corn Muffins
1 cup cornmeal
1 cup flour
1/3 cup sugar
2 tsp baking powder
1/2 tsp salt
2 cups strawberries (cut in small pieces)
1 cup vanilla yogurt
1/4 cup canola oil
1 egg, slightly beaten
Preheat oven to 350 degrees. Grease muffin pan or line with paper cups.
In a large bowl, combine and whisk together the cornmeal, flour, sugar, baking powder and salt. Add strawberries and toss gently to coat with the flour mixture.
In a small bowl, whisk together the yogurt, oil and egg.
Add yogurt mixture to flour mixture and combine until dry ingredients are just combined. Do not over-mix. Fill muffin cups about 2/3 full and bake for 20 - 25 minutes. Makes 1 dozen.
|
