We love to do frittatas at the Inn. They are super easy and versatile, yet look really impressive when served. Breakfast, lunch, brunch or even dinner, they make a beautiful and filling meal. While we plan ours and use ingredients based on what is seasonal, they are a great way to ‘clean out the fridge’. I am giving the ingredients used for our veggie version, but you could easily add meat to yours if you wanted. Most frittatas are done in a cast iron skillet on the stove top and then baked in the oven. While you can use that method, we do ours in ramekins (as I have a bit of an obsession with them at the moment) and just bake them. It allows us to customize each one if needed, depending on dietary requirements. You could go crazy and make each one different and do a frittata tasting to find your favorite.
Ingredients: makes 4 individual frittatas
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1 cup potato, cooked and cubed
1 cup chopped spinach
3 tablespoons butter or olive oil
8 large eggs
1/2 cup shredded cheese of choice
1/2 cup sour cream
salt and pepper to taste
In large bowl beat eggs until well blended, add sour cream and mix again. Stir in cheese, salt and pepper and set aside.
Add oil and a little butter to a pan over medium heat, add cubed potatoes and brown all sides. Remove potatoes to a bowl and set aside. Add another pat of butter to warm pan and add peppers and onions, cook until tender, stir as needed When onions and peppers are cooked add chopped spinach to pan (add a little more oil or butter pat as needed). Stir frequently to prevent spinach from burning and cook until wilted. Add potatoes back to veggie mixture and mix well and until all ingredients are warm.
Divide veggies between the 4 ramekins and then ladle egg mixture over top.
Bake at 350 degrees for approx 30 minutes, remove and let set for 5 minutes. This can either be served in the ramekin or removed and then plated.
OK, now that I have given you the ingredient list, I’m going to make a confession……I usually just wing it. These are the amounts that I started with and a few thousand frittatas later, I just eyeball it. Good rule of thumb is 2 eggs per person, depending on how ‘loaded’ you plan on making them. That is why I love frittatas so much. There is no right or wrong way to do them. Hate onions or spinach, leave them out….love potatoes, load it up…..need meat, throw it in! You are only limited by your imagination (or the contents of your fridge!)
Now, a few tips that you might find helpful on your frittata journey. It’s OK to use frozen breakfast potatoes if you don’t have a leftover baked potato, just brown them good first. Frozen chopped spinach can be a lifesaver during the winter when you can’t find, or afford, good fresh produce. Regardless of what your children might tell you, no one ever died from eating spinach! I know I said cheese of choice, but go light on the cheddar it tends to get oily when you bake it. You might also notice that there is no milk or cream listed, I almost never use it in my egg dishes. I use sour cream instead, it makes all of your egg dishes really light and fluffy. Seriously, try it, you can thank me later….
This is the perfect breakfast for when you want something a little special, but don’t have time to make a fuss. It is a twist on traditional french toast, but you make it the night before and just pop it into the oven the next day. With the gooey center and chewy edges it’s a crowd pleaser at a holiday brunch. Because of its’ sweetness, it is best served with salty bacon or spicey sausage
Butter or spray a large 15″ rectangular dish. Slice the cinnamon raisin bread (Ours is fresh from Burkholders Baked Goods here in Sharpsburg) about an inch thick and lay slices flat to completely fill the dish. You may need to cut the edges or add pieces as necessary to ensure the dish is filled.
In a medium size bowl, combine the eggs, milk, cream, vanilla, cinnamon, and nutmeg. Mix well. Pour over bread slices, then cover and refrigerate overnight.
The next day, remove from the refrigerator at least 30 minutes before baking. Preheat oven to 350 degrees.
In a small bowl, combine the butter, brown sugar, and corn syrup for topping, mix well. (It will be very thick like frosting.)
Spread over top of bread evenly.
Bake 45-60 minutes or until puffed and golden. Remove from the oven and let sit for 5-10 minutes to allow topping to set nicely. Cut into squares and serve with warm. This French toast is plenty sweet on its own but can be served with warm maple syrup, fresh whip cream or a light dusting of powdered sugar.
8 slices of one inch thick Cinnamon Raisin Bread*
1 cup cream or half & half
1 cup milk
2 teaspoons vanilla
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 cup butter (softened)
1 cup brown sugar (firmly packed)
2 tablespoon light corn syrup
*If you can’t find whole loaf bread, you can stack 2 thin slices
Guests often want to know what we, the Innkeepers, have for breakfast. Often we are so busy that we skip breakfast (I know, the HORROR!) and have an early lunch. On those rare days that we have a little spare time, or when family comes to visit, we like to whip up some Cheesy Eggs. Who doesn’t like eggs with cheese – cheese makes everything better! But these aren’t your typical boring scrambled eggs with a little cheese sprinkled on them. These are infused with cheesy goodness, and with only a few ingredients, are super easy to prepare. It also looks like it took a lot of effort to prepare, so you score extra points with your company. We have one or two ‘secret weapons’ that take this dish from good to amazing
Start by whisking your eggs, add a little pepper to taste. (Skip the salt, you won’t need it. No seriously, put it down, you won’t need it)
Add a little bit of herbs. We used parsley and chives, because that is what I grow and had them handy. You can add any kind of herbs, or not add any at all. These are your eggs, make them how you like.
This is our first secret ingredient- sour cream. What……yep, that’s right. Skip the milk and add sour cream to your eggs. This makes them super light and fluffy. Just whisk them enough to break up and incorporate the sour cream, you should still see little bits floating around.
Now for the main secret weapon – Palmetto Cheese! I can see all of our Southern guests out there going ‘yes, mam’ and all of the Northern ones wondering ‘what the heck is Palmetto Cheese’ We found this amazing cheese when we were stationed in Alabama. It’s a rich, creamy spread with pieces of cheddar cheese, onion, pimentos and cream cheese. (It’s so good, a lot of people just use it to make a sandwich)
Put 2 TBS of spread in a non stick pan and stir it once or twice until it starts to melt. Add in you egg mixture and continue to fold until well cooked. When finished, sprinkle with some chopped chives and a little parsley. Serve with toast and sliced tomatoes. DELISH!
Pepper to taste
2 TBS Sour Cream
2 TBS Palmetto Cheese
Choice of Herbs (optional)
See told you it was just a few things!
Need to serve a crowd? My rule of thumb is 2 Eggs per person and 1 TBS Sour Cream and 1 TBS of Palmetto Cheese per person. You can add more or less for your personal taste.
Dutch Puff Pancake – Servings: 2-4
If you are looking for an easy way to impress people with your cooking skills (when you have none!) this is the recipe for you. This thick, puffy pancake makes such an impression that it is often greeted by ‘ooh’ and ‘wow’ when presented to guests. It’s such a versatile dish that with just a few tweaks it can be sweet or savory and is perfect for breakfast, brunch or even dessert.
Basic Recipe (serves four)
1 cup milk
1 cup flour
½ tsp fine salt
4 Tbs butter
4 Tbs sugar
2 tsp Vanilla extract
1 large skillet or two 8 inch skillets
Blend the batter: Place the flour, milk, eggs, sugar, vanilla, and salt in a blender or food processor fitted with the blade attachment. Blend for 10 seconds, scrape down the sides, and then blend for another 10 seconds. The batter will be quite thin and loose.
Rest the batter: Leave the batter in the blender and set aside to rest 20 to 25 minutes. This gives the flour time to absorb the liquid. You will be tempted to swirl it around or stir it – don’t!
Heat the pan and oven: Heat the oven to 425°F and place the skillet you’re using on a middle rack to warm up with the oven. You might want to take the top rack out now in case it gets extra puffy.
Melt the butter: When you’re ready to make the pancake, remove the skillet from the oven (using oven mitts), add the butter and swirl the pan to melt the butter and coat the bottom and sides of the pan. (It will seem like too much butter, trust us, it’s not!)
Add the batter: Pour the batter on top of the butter. Place the skillet back on the middle rack in the oven.
Bake the Dutch baby: Bake until the Dutch baby is puffed, lightly browned across the top, and darker brown on the sides and edges, 15 to 20 minutes.
Serve while hot: You can either serve from the pan or transfer the Dutch baby to a serving platter. Dust with powdered sugar.
See additional serving suggestions below.
For breakfast : Cut into wedges and serve with maple syrup or jam . Serve with sausage patties or links, and a twisted orange slice
For brunch: Add a sharp shredded cheese to the batter and place diced ham in the pan before adding batter.
For dessert: Cut into wedges, add a scoop of ice cream and drizzle with hot caramel or chocolate sauce.
Fruit* or Meat filled Dutch baby: Arrange fruits like blueberries or raspberries or place diced ham or crumbled bacon over the bottom of the skillet and then pour the batter over top. (Scattering fruit/meat on top of the batter will keep it from rising as impressively.)
*Fresh or Canned Fruits can be added to the pancake in the center after baking is complete, either prior to or just after cutting into wedges.
August is National Peach Month. That’s right, peaches are so fabulous that they get to have their very own month!
Peaches are so popular in our area that the Annual Leitersburg Peach Festival is held every August. Not only can you get your fill of fresh, local peaches, there are craft vendors, demonstrations, music, a tractor show and of course the crowning of the Peach Princess.
We are so lucky that we have two mature peach trees in our garden. The good news is that they did great this year and the bad news is that they did great this year. It seemed like everyday we were picking peaches, and now what do you do with all those peaches?? Peach pie, peach cobbler, peach cakes… those are all delicious but not necessarily for breakfast. (Well….not GUEST breakfast!)
Of course we used the peaches to make a few different types of scones and we did a few peach tarts, and just cut up some fresh. Naturally I made some jam, (actually lots of jam, 30 pints to be exact) but I really wanted to try something different for our returning guests. So I racked my brain and scoured good ole Google and after a few trials and errors I created a chilled peach soup! It is amazing and so easy to make, I feel like that mom from the old rice krispies commercials. (You know, where you throw some flour on your face like you’ve been working for hours but were really just watching HGTV/Food Network) I’ll post the recipe below – it really is simple!
2 Lg Peaches – peaches and sliced/diced
1 cup vanilla yogurt
1/2 cup of peach juice*
1 T honey/sugar (to taste)
* substitute orange juice if you can’t find peach
Add all of the above to a blender and puree until smooth. Chill in fridge for at least an hour and can be made the night before. I made a raspberry coulis for in ours but you could just garnish it with a raspberry, mint spring or slices of peach.
One of our favorite signature dishes is our “Eggs Rohrbach”. It has all the same yummy ingredients of traditional Eggs Benedict but is simple to make. It’s SO easy that even Chris can make it.
You will need:
- 5 eggs
- 4 Slices Canadian bacon
- 2 English muffins
- 3/4 cup milk
- Shredded Cheese (optional)
- Salt / pepper to taste
First, spray four ramekins with some nonstick spray. Then slice and cube two English muffins into approximately ½” size cubes.
Now place a slice of Canadian bacon centered in each ramekin and sprinkle with a small amount of cheese. Place some cubed muffin on top of the cheese and then sprinkle the remaining cheese on top of muffin.
In a medium bowl, beat the eggs, milk and seasoning together and gently pour over muffin. Cover with foil and refrigerate overnight.
In the morning, pull out the ramekins about 30 minutes prior to baking. Preheat your oven to 350°F and bake uncovered for 30-35 minutes, until set.
Just before the eggs are done go ahead and start whipping together your favorite Hollandaise Sauce. We have an easy recipe for that too, but that’s a secret… just kidding tune in for another blog in the future.
When done, run a knife around the edge, invert onto plate. Top with Hollandaise and garnish with chopped parsley or chives. Serve with some fresh herb tomatoes and a side of our Apple Maple sausage. Enjoy!
– Can be made the same day, just allow enough time for the muffin to soak up the egg mixture.
– No ramekins? No problem! Use a jumbo muffin tin.
– Once inverted onto plate, keep ramekin on until ready to top with Hollandaise Sauce.
Whether serving a full house or just a few guests, our Lemon Ricotta Pancakes are always a big hit. They are a little more involved than your traditional pancakes, but oh, SO worth the extra effort!
Serves 10 – (makes 2 pancakes each)
You will need:
2 cups ricotta
2 cups sour cream
6 eggs, separated
2 cups all purpose flour
1 tsp. Baking soda
2 dash salt
2 Tbs white sugar
4 Tbs lemon juice
4 tsp grated lemon zest
Fresh blueberries – 2 cups (optional)*
Combine baking soda, flour, salt, and sugar.
Beat egg whites until fairly stiff but not dry
Heat a griddle or large skillet over medium-low heat while you finish batter.
Stir flour mixture into cheese mixture, blending well but not beating.
Stir in lemon juice and zest, then gently fold in beaten egg whites; they should remain somewhat visible in batter.
Grease griddle or skillet with butter, oil or spray to coat surface.
When it is hot add batter, we use 1/4 cup per, making sure to include some egg white in each pancake.
Cook until lightly browned on bottom, 3-5 minutes, then turn and cook second side.
Serve with warm maple syrup, top with whip cream or try some of our homemade Blueberry Sauce
– * Can use frozen berries- thaw slightly but do not rinse
– When adding dry mix into the wet ingredients do not overmix
– Gently fold the egg whites into the batter
– Be sure to test to see if the griddle is hot enough by sprinkling a couple of drops of cold water on it: If the water bounces and sputters, it is ready to use.
One of our signature accompaniments for breakfast at the Inn is our Apple Maple Sausage Patties. This delicious side compliments any sweet or savory dish that we serve. Guests rave about the flavor and request them on return visits. This is an easy recipe that will quickly become a family favorite!
Serves 10 – (makes 20 patties)
You will need:
2 pounds of ground lean sausage*
1 tsp fine salt
1 tsp black pepper
½ tsp ground sage, dried
3 Tbs organic maple syrup
1 large apple, peeled, cored, and shredded*
Heat the oven to 425°F. Cover a cookie sheet with foil.
Peel, core, and grate one large apple.
In a large mixing bowl combine two pounds of ground sausage, grated apple, salt, pepper, sage and syrup.
Using clean hands, or a large spoon, mix well to incorporate.
We use a ¼ cup measuring cup to get the right amount of sausage to place in our two-patty sausage press. If you don’t have a sausage press, don’t worry just roll into balls and then you can pat them into small patties – not too big, not too small. Place sausage patties evenly across sheet.
Bake sausage for 15 minutes. Flip patties over and bake another 5 – 10 minutes until golden brown.
You can serve with any main entree but we like to serve them with our Oven Omelets or Baked French Toast
*We use tart apples from Distillery Lane Ciderworks but a nice Granny Smith works well. We also purchase our ground sausage from Crestview Meats in Martinsburg. Just make sure you use lean, quality meat, this is not the time to try to save a few cents. Trust us, it makes a difference!
– Place sausage patties on parchment/wax paper and freeze, then store in a plastic bag in the freezer. This allows you to remove and bake only what you need.
– Pull out sausages the night before and place in refrigerator.
– We bake the patties instead of frying; this allows the meat to bake in the naturally blended juices of the meat, apple and maple syrup.
February is for lovers at the Inn and this month we are serving our Sweetheart Scones. Whether you’re here to celebrate Valentine’s Day or another special occasion you can take home a bag of our original scone mix to make these yummy scones at home.
Sweetheart Scones – serves 8
You will need:
6 TB butter (3/4 stick)
1/2 C buttermilk
1 bag of Original Recipe mix
1/4-1/3 C mini chocolate chips
1/4-1/3 C chopped dried cherries
1/2 tsp vanilla extract
2 T half and half or cream
1 C powdered sugar
1/4 tsp vanilla
Place 1/2 tsp vanilla in measuring cup. Add enough buttermilk to equal 1/2 C. Keep chilled until ready for use.
Pour contents of bag into mixing bowl. Cut in 6T chilled butter until mixture is fine and crumbly. Add chocolate chips and cherries to mixture and stir to distribute.
Stir in buttermilk/vanilla blend. Dough will form a soft ball. Turn dough out onto floured board,
and turn gently 3-4 times to lightly coat the ball with flour. (If needed, 1 – 2 TB of extra buttermilk
may be added to obtain proper dough consistency.)
Pat out the ball of dough into a flattened circle, 6-7” in diameter, approximately 3/4- 1” thick.
Using a sharp knife, cut circle into eighths.
At this point you may freeze the dough to be used later.
Place scones on parchment lined cookie sheet. Bake in preheated oven at 425 degrees for 13-18 minutes (time will vary with scone size). Top should be light golden brown when done.
As the scones are baking prepare your glaze. Combined 2 TB half and half or cream with 1 C powdered sugar. Then add 1/4-1/2 tsp vanilla to taste. Allow scones to cool before brushing on or drizzling glaze over the scones.
– Butter should be really cold, the colder the better
– Treat scones like biscuits, the less you play with them the better
– Place cut scones on parchment/wax paper and freeze, then store in a plastic bag in the freezer. This allows you to remove and bake only what you need.
– Bake from frozen, no need to thaw
(Recipe adopted from our friends at Victorian House Scones)