Breakfast & Brunch Recipes: Favorites from 8 innkeepers of notable Bed & Breakfasts across the U.S

257 Pages·2018·13.708 MB·English

by  Kitchen, 8 Broads in the

B &
reakfast
B r
runch ecipes
from 8 Innkeepers of
Notable Bed & Breakfasts
Acknowledgments
A number of people have helped us on our journey to publish this cookbook: Larie Engles who
invited us to turn her kitchen upside down for a photo shoot; Mark Smith and Matthew Lovette,
of Jumping Rocks Photography; Christian Giannelli, of Christian Giannelli Photography; Karen
Seagrave, of KES Photo; and Jenna Strawbridge. Your keen eyes, technical prowess, and creativity
have provided the luscious photographs found throughout the cookbook. Thank you all!
Design by Cliff Snyder
Breakfast and Brunch Recipes: from 8 Innkeepers of Notable Bed & Breakfasts
Copyright © 2018 by 8 Broads in the Kitchen
Softcover: 9781947597006
PDF: 9781947597044
EPUB: 9781947597051
Mobipocket: 9781947597068
Library of Congress Control Number: Data available.
Breakfast & Brunch Recipes is published by
Walnut Street Books, Lancaster, Pennsylvania
[email protected]
All rights reserved. Printed in the United States of America.
No part of this book may be reproduced in any form or by any means
without the prior written permission of the publisher,
except for brief quotations in connection with reviews written specifically
for inclusion in magazines or newspapers or limited excerpts strictly for personal use.
Every effort has been made to assure that the recipes included in this book are accurate.
Neither Walnut Street Books, 8 Broads, nor the individual innkeepers will be
responsible for errors, whether typographical or otherwise.
With love and gratitude, we dedicate this cookbook
to our supportive and enthusiastic families, friends, colleagues, and guests,
who have inspired us to create and to share our recipes.
T a b l e of Contents
T a b l e of Contents
Our Journey 6
A Word about Our Ingredients 7
Fruit: An Apple a Day 9
Muffins, Scones, and Breads: Batter Up 43
Sweet Breakfasts: Guilty Pleasures 83
Savory Breakfasts: Get Crackin’ 123
Side Dishes: Sidekicks 185
Sauces, Toppings, and Condiments: Oh, My! 211
Drinks: Chilled and Heated 229
Recipe Index 236
About the 8 Broads in the Kitchen 253
O u r Journey A W ord about
O u r I ngredients
En route to an innkeeping The eight of us have become
celebration in 2008, two of us close friends through the joys
thought it would be fun to pool of creative cooking and baking,
the collective resources of several along with the blessings and
of our innkeeper friends and challenges of innkeeping and life.
create a blog. And so we did. Shared cyberspace and in-person
Food! Friends! Fun! hugs, tears, and laughter have
Time went on, and we eight cemented friendship among us
current and former innkeepers 8 Broads.
notched nearly 200 years of We hope you will savor our
combined innkeeping experience. recipes, inspired by our credo that
Add more than 200,000 beautiful, freshly prepared food
breakfasts served to and enjoyed from the finest ingredients is best
by happy guests. Factor in at least shared with fabulous friends.
a half-million cookies munched Creating breakfasts with flare is
by those who stayed in our inns. an extension of our hospitality.
Stir in a creative streak and a The universal language of
daring vision.  And you get “8 food opens doors, inspires
Broads in the Kitchen!” conversation, calms restless
Over the years, we have souls, and often is just a good
worked together, helping each reason to laugh. Food bridges
other hone our culinary skills divides; it connects varying
and taking them to new heights. philosophies.
To share our talents and recipes, Food! Friends! Fun! The
we began giving food classes 8 Broads in the Kitchen hope
locally and at national innkeeping you will join them in stirring
conferences. up fun in the kitchen!
And now we are offering you
our second cookbook! We love
sharing what we have learned
and our passion for breakfast and
brunch.
– 6 –
O u r Journey A W ord about
O u r I ngredients
Brown sugar: Light brown, unless otherwise noted.
Butter: Unsalted. We do not recommend margarine because it doesn’t
produce the same high-quality result, and it isn’t good for you!
Eggs: Large, unless otherwise noted. We recommend that for pregnant,
auto-immune-challenged people, and small children, you use
pasteurized eggs, especially in recipes calling for overnight storage,
as well as custards which do not cook at high temperatures for
longer periods of time. You can find these eggs in the dairy
section of your grocery store.
Flour: Unbleached and all-purpose, unless otherwise noted.
Lukewarm water: Under 110 degrees F so it doesn’t kill the yeast.
Oats: Quick-cooking oats, never instant. If a recipe calls for rolled oats,
they need to be rolled oats, not quick or instant.
Oil: Canola, rapeseed, or corn oil, unless we specify olive oil.
Salt: We recommend using kosher and sea salt—kosher for baking, sea
salt for cooking and finishing.
Sugar: Granulated, unless otherwise noted.
Size matters! Pans are whatever size the recipe calls for. Other sizes will give
different results. A 9-inch pie shell, for instance, will take 1½
times the amount of filling of an 8-inch pie shell.
– 7 –

Fruit
An Apple a Day
– 9 –