While the rest of the country celebrates Better Breakfast Month in September, the Historic Inns of Rockland celebrate this illustrious holiday each and every day. After all, breakfast is half the name for these bed and breakfasts, and each of the Historic Inns of Rockland take breakfast very seriously. While many consider breakfast the most under-rated meal of the day, Historic Inns of Rockland innkeepers prescribe to “Mom’s Advice” and make it the most important meal of the day for their guests. No romantic getaway to Maine’s Midcoast is complete without starting the day with a better breakfast from one of the three Historic Inns of Rockland – the Berry Manor Inn, LimeRock Inn and Granite Inn.
In celebration of Better Breakfast Month we’ll focus on great breakfast ideas from each of the Historic Inns of Rockland. We know you can’t start each and every day at a Rockland inn or B&B, so here are a few recipes for you to try at home from your friends at Historic Inns of Rockland.
Crustless Savory Breakfast Pies from Berry Manor Inn
Basic Cheese Pie ingredients
6 large farm fresh eggs
1/3 cup flour
1 dash pepper
1 dash salt
2/3 cup cottage cheese
¼ cup milk
2 cups Monterey Jack cheese, shredded
- Preheat oven to 350°.
- Grease a 9” ceramic deep dish pie pan. In a large bowl, beat the eggs.
- Add the flour, milk, salt and pepper and whisk together.
- Add the cottage cheese and shredded Monterey Jack cheese and mix well. Optional: At this point you can add any other meats or vegetables that you like (see variations below). This dish is versatile and can be adjusted to what’s in season.
- Pour into the prepared pan, cover with foil and place in the center rack of the oven. Bake for 50 minutes or until center is firm and top is golden. Serve warm. Makes 6 servings.
Three Cheese and Salsa Breakfast Pie: Add to the ingredients: 1 small shallot, chopped finely and 2 cups of Havarti cheese, grated.
Follow the Basic Cheese Pie recipe above. Mix the additional ingredients at after cottage cheese and Monterey Jack cheeses have been added. Continue to follow the recipe. Serve warm with a dollop of salsa.
Spinach and Feta Breakfast Pie: Add to the ingredients: 1 small shallot, chopped finely, 1 cup chopped fresh spinach, 6 oz. crumbled feta cheese, 1/3 cup sliced almonds for topping.
Follow the Basic Cheese Pie recipe. Mix in the shallots, feta and spinach at the indicated point. Before baking, sprinkle the almonds on top. Bake as indicated.
Tomato and Basil Breakfast Pie: Add to ingredients: 1 cup diced Roma tomatoes, 1 cup fresh chopped basil, and 1 small chopped shallot.
Follow the Basic Cheese Pie recipe. Mix in the additional ingredients where indicated and bake as directed.
Granite Inn Ginger Scones – a signature item and guest favorite here
Zest of one orange
¼ cup crystallized ginger
1 ½ cups white flour
½ cup whole wheat flour
½ cup powdered sugar
2 tsp vanilla plus more for a wash
1 Tbsp baking powder
½ tsp salt
1 stick butter
½ cup heavy cream or half-and-half plus more for wash
- Preheat oven to 400°.
- Cut the zest from the orange and place it in a food processor along with the ginger and ½ cup of white flour. Process until the zest if finely chopped.
- Add the remaining flours, sugar, baking powder, salt and butter and cut into about 8 pieces.
- Process until the mixture has the consistency of corn meal. Move mixture to a mixing bowl.
- In a separate bowl, lightly beat the egg, cream and vanilla. Combine these with the dry ingredients, and you’ll end up with a rather dry dough.
- Place the dough on a floured surface. Press dough into a ball and knead until the dough sticks together (don’t overwork the dough, though). Roll the dough into a round disk about 1 ½” thick. Cut the disk into 8 pie-shaped pieces.
- On a non-stick cookie sheet, reassemble the disk leaving an air space between the pieces. Brush each scone with a mixture of cream and vanilla and dust with the raw sugar. Cook for 18 minute or until and inserted knife comes out clean. Makes 8 scones.
Caramelized Pears with Blue Cheese from LimeRock Inn
1/3 cup water
2/3 cup sugar
3 ripe but firm pears, halved and seeded
2/3 cups heavy cream
Salt to taste
¼ tsp whole black peppercorns, roughly crushed
3 oz. blue cheese cut into 6 wedges
- Place the water in a 12” non-stick skillet and put the sugar in the center of the pan, taking care not to let the crystals adhere to the sides of the pan. Bring to a boil over high heat, stirring occasionally until the sugar is fully dissolved and the mixture is bubbling.
- Add the pears to the skillet, cut-side down. Cover, reduce heat to medium-high and cook until the pears are nearly tender. Then uncover, reduce heat to medium and cook until the sauce is golden brown and the sides of the pears are partly caramelized, 3-5 minutes.
- Pour the heavy cream around the pears and cook, shaking the pan back and forth until the sauce is a smooth, deep caramel color and the cut sides of the pears are golden, 3-5 minutes.
- Remove the pan from the heat. Using tongs, carefully remove the pears from the pan and place cut-side up on a wire rack set over a baking sheet. Cool slightly.
- Season the sauce left in the pan with salt and crushed pepper to taste then pour it into a measuring cup.
- Place each pear on a plate and arrange a wedge of blue cheese beside it. Drizzle the plate and some of the pear with the caramel sauce. Serve immediately. Makes 6 servings.
You’ll find these and many more breakfast recipes, along with afternoon treats and of course, pie recipes in the Historic Inns of Rockland’s cookbook. Purchase a copy of Inn-Dulgences, Recipes from the Historic Inns of Rockland from Granite Inn, LimeRock Inn or Berry Manor Inn during your next visit.