These pancakes are very light due to the beaten egg whites. At the same time, they are a filling breakfast due to the significant ricotta content. I’ve adapted this recipe from one that was originally broadcast on our local PBS … Continue reading
Bob makes scones almost every morning for breakfast. They can be made with a variety of fruits, but we use Apricot, Blueberry, Craisin, Mango and current along with candied ginger and coconut most often.
This variation on eggs Benedict is a guest favorite. The traditional hollandaise sauce is replaced with our Meritage Sauce, a wine reduction cheese sauce.
The are as many fritatta variations as days of the year, but it is always cooked under the broiler. I love to make it with cheese melted on the top, but without cheese and with a simple substitution in the ingredients, … Continue reading
This recipe originally came from Cooks Illustrated and I have changed it only slightly in the 12 years I’ve been making it.
This recipe was originally from Cooks Illustrated, but I’ve modified it significantly to make it lighter and more flavorful. This takes about 30 minutes the night before, but the involvement on the morning is just putting it in the oven … Continue reading
These fresh fruit crepes are so tasty! They are also a bit complicated to make and assemble. The prep work is extensive and time consuming. Then the final assembly and cooking takes almost no time. The freshest ingredients are what … Continue reading
Eggs Florentine was originally a recipe from the Waverly Place B&B in Spokane Washington. I’ve adapted it somewhat. This is always one of our guests’ favorite dishes. This recipe can be expanded from 2 to many, so we present it based … Continue reading
The original recipe for these waffles came from a great friend, Jerry Buffa. I created this multi-grain version and serve it regularly at the inn because the texture is so great.
The inspiration for this recipe came from a book of Country Inn recipes and from a now closed country inn in Virginia. I’ve modified the recipe quite a bit, so I’m comfortable calling it my own. This dish is not … Continue reading