Recipes from Our Inn
Here at A Newfound Bed & Breakfast, the warm, tempting scents of delicious breakfast and brunch dishes will greet you upon awakening.
Guests at our B&B in the White Mountains frequently request the following recipes. We hope you enjoy them too!
Poached Pear or Peaches [Read Details...]
2 ripe pears or peaches
1 cup port wine
¼ cup Triple Sec orange liquor
3 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon black pepper
Halve the fruit, leaving the skin on, but removing the woody core with a melon ball scoop.
Put fruit in a large saucepan and add wine, triple sec, cinnamon, ginger, cloves and black pepper.
Add just enough water to cover fruit.
Bring fruit to a boil, and then reduce heat to a simmer for 15 minutes. Remove the fruit to large bowl and boil the liquid at high heat until reduced to half the volume. Pour the hot liquid over the fruit and allow cooling. Refrigerate until ready to serve.
Poached Grapefruit [Read Details...]
1 ½ cups Moscato white wine
4 large ripe grapefruits, peeled
¼ cup brown sugar
2 teaspoon ground ginger
Lemon rind thinly slice
Place a saucepan over a medium-to-low heat.
Pour in the dessert wine then add the remaining ingredients.
Simmer until the wine has reduced and the grapefruit is glossy, warm and plump.
Remove from the heat then serve each grapefruit with a spoonful of reduction with candied ginger and lemon rind on top.
Fresh Fruit Cobbler [Read Details...]
For each serving you need ½ cup of fresh fruit cut into bite sized pieces
For each serving, mix the following ingredients together in a bowl:
3 Tablespoons sugar
1/3 cup flour
1/3 cup skim milk
¼ teaspoon cinnamon
¼ teaspoon baking powder
Spray your baking dishes liberally with cooking spray. Preheat oven to 375 degrees.
Pour 1/3 cup batter into each individual baking dishes, or all the batter into large baking dish.
For an add treat sprinkle in some white or chocolate chips which ever complements your fruit.
Place fruit evenly on top of batter.
Bake until golden brown, about 30 minutes.
Serve warm or at room temperature.
Bread Pudding [Read Details...]
1 loaf of good cinnamon bread, or left over muffins or quick bread (ie pistachio, banana bread…)
3 egg whites and 2 whole eggs, beaten well
4 cups skim milk
½ cup sugar
1 tablespoon real vanilla extract
Spray the baking dish(es) with cooking spray.
Put bread cubes in the dish(es).
Mix together the eggs, milk, sugar and vanilla. Pour slowly over the bread.
Allow the bread to soak up the liquid for 10 to 15 minutes while preheating the oven to 350 degrees.
Be creative like top banana bread with slices of banana and dulce de leche sauce.
Old Fashioned Baked Apple [Read Details...]
6 large, firm red apples
12 tablespoons dark rum
2 tablespoons unsalted butter, at room temperature
2 tablespoons flour
½ cup dark brown sugar
½ teaspoon vanilla extract
Bake pie shell at 400 degrees for 8 minutes; cool.
Brown sausage and onion in skillet; drain.
Combine sausage with remaining ingredients except Parmesan cheese.
Pour into pie shell and sprinkle with Parmesan cheese.
Bake at 350 degrees for 40 minutes.
Spring Breakfast Tart [Read Details...]
1 sheet puff pastry dough
1 slice of prosciutto
2 asparagus spears
Sliced mushrooms with stem
¼ cup Greek honey yogurt
1 teaspoon fresh thyme
2 tablespoons gruyere, grated
Preheat oven to 425 degrees.
Sauté asparagus, mushroom and tomato with olive oil until soft.
On a lightly floured surface, place the thawed puff pastry dough. Cut the dough into a 6 ¼ by 9-½ inch rectangle (approx.). Next, place dough on a parchment-lined baking sheet. With a paring knife, score a ½ inch border from the edge of the dough. Using a fork prick the center of the dough and brush border with egg wash.
Par bake pastry dough for 8 minutes, using a fork to prick any air pockets.
In a small bowl stir together yogurt and thyme.
Spread the yogurt mixture evenly on the center of the pastry dough, keeping the border clean. Sprinkle with gruyere cheese and top with prosciutto. Top with tomato, mushrooms then asparagus warm in oven while frying your eggs in a round mold. Then space them 2 inches apart on the top and serve.
Eggs Brewster [Read Details...]
2 large eggs poached for 3 minutes (yolks still soft, whites firm)
1 English muffin, split and lightly toasted
1 tablespoon mixture of whole berry cranberry preserves and ginger mango chutney
2 slices of Italian prosciutto
3 tablespoons hollandaise sauce
Place toasted muffin on a plate and spread with a thin layer of cranberry ginger mango chutney.
Put the prosciutto on top of chutney and poached eggs on top of the prosciutto.
Cover with warm hollandaise sauce and serve
Baked Eggs in Whole Tomatoes [Read Details...]
6 medium/large tomatoes
6 custard dishes
lemon rosemary olive oil
Heat oven to 400 degrees.
Cut top off tomato,hollow out with spoon and place in oiled custard dish, repeat with remaining 5 tomatoes, place the 6 custard dishes on a baking sheet.
Sprinkle thyme, garlic and pepper on the tomatoes, roast until tomatoes are soft and carmelized. Approximately 30 minutes.
Remove from oven and crack an egg into each tomato.
Bake until eggs are just set, approximately 7-9 minutes.
Ham and Cheese Stuffed French Toast [Read Details...]
8 thick slices wheat italian bread
8 slices swiss cheese
16 slices black forest ham
4 large eggs
2/3 cup milk
1 cup maple syrup
1/4 cup dijon mustard
8 eggs for poaching
Preheat oven to 350 degrees.
Mix 4 beaten eggs with milk in shallow dish for dipping stuffed french toast, mix maple syrup and dijon mustard in a small bowl.
Poach your eggs while you do the following;
Layer one slice of bread, then a slice of cheese, four slices of Ham, another slice of cheese and topped with a slice of bread. Repeat for remaining three servings.
When all are completely assembled dip quickly in egg mixture and cook as french toast should. Turn over and press. When cooked/browned put on baking sheet and when all are completed put in oven and turn off heat.
Char your asparagus in olive oil. Place approximately 1/4 cup of the maple/mustard mixture on each plate, arrange in a fan four pieces of asparagus on each plate, place the french toast at the bottom of the fanned asparagus and place two poached eggs on the plate and serve immediately.
Phyllo Egg Breakfast Torta [Read Details...]
1 lb chicken sausage with red pepper
1 medium red bell pepper chopped
1 medium onion chopped
1/2 tsp. pepper
30 sheets frozen phyllo pastry thawed
1 cup butter melted
2 cups swiss cheese shredded
1 box fresh spinach leaves
1 pkg. fresh basil
1/4 cup Parmesan cheese grated
In food processor chop up chicken sausage, red bell pepper and onion.
In a medium bowl, beat eggs and pepper. Add to skillet and cook until set. Set aside to cool.
Spray 13×9 inch (3-quart) baking dish with cooking spray. Unroll phyllo sheets. Place 1 phyllo sheet in baking dish, brush with melted butter. Repeat 9 times.
Spread half of sausage mixture over Phyllo. Layer and brush with butter 10 more phyllo sheets.
Sprinkle evenly with cooked eggs, swiss cheese, spinach and basil.
Layer and brush with butter 5 more phyllo sheets.
Top with remaining sausage mixture. Sprinkle with Parmesan cheese.
Layer and brush with butter remaining 5 phyllo sheets.
Cover tightly, refrigerate 2-24 hours.
Heat oven to 350 degrees. Bake uncovered 45-55 minutes or until top is golden brown.
Blueberry Stuffed French Toast [Read Details...]
10 slices bakery style bread, cubed
2 8oz packages whipped cream cheese
1 ½ cups fresh blueberries
½ cup maple sugar
10 eggs, beaten
2 cups milk
1 teaspoon vanilla
Use a 9×13 dish. Layer half the bread, then all the cheese, then all the blueberries, then remaining bread in the dish.
Mix all other ingredients and pour over the bread.
Cover and refrigerate overnight.
Bake covered at 350 degrees for 45 minutes, then uncovered for 30 minutes. Let sit 15 minutes before serving.
1 cup sugar mixed with 2 tablespoons cornstarch and 1 cup water. Bring to a boil. Add 1 ½ cups blueberries and simmer 5 minutes. Serve on side.
Green Eggs and Ham [Read Details...]
1 tablespoon flour
2 tablespoons butter, melted
1 cup cottage cheese
1 8 oz. package grated sharp cheddar cheese
Dash of hot sauce
6 slices ham
1 cup fresh spinach leaves, loosely packed
Combine eggs, flour, butter, cottage cheese, cheddar sauce, and hot sauce in blender; pulse until mixed well. Add spinach leaves; pulse briefly.
Spray 6 4oz ramekins with non-stick cooking spray. Line cups with ham slice. Pour mixture into cups.
Bake at 350 degrees for about 25 minutes; until toothpick inserted in center.