Breakfast and Recipes from our NJ Bed & Breakfast
Begin every morning with a delicious gourmet breakfast served in the sunny breakfast room with fireplace or seasonally on our romantic wrap-around Victorian porch. A full course breakfast is served from 9-10 am seven days a week. A continental breakfast is provided for our corporate guests and early departures.
The first course features assorted fruit and juices and breads or pastries. The main course offers a savory dish, (eggs with a side of breakfast meat), or a sweet dish, (stuffed French toast, waffles with topping, specialty pancakes with a side of breakfast meat). Please let the innkeeper know of any allergies of dietary restrictions you may have so they can plan accordingly.
We also offer a complementary cereal bar for early risers. Arrangements can be made for a continental breakfast if your schedule requires leaving before breakfast hours.
Complimentary beverages, self-serve coffee, tea and snacks are available around the clock.
Broccoli & Cheddar Quiche
9” Pie Crust
¼ cup parmesan cheese
1 Cup shredded cheddar
2 Cups Chopped Broccoli
1 cup heavy cream
½ tsp salt
¼ tsp Tabasco
Sprinkle Parmesan cheese on top.
10 minutes at 450 degrees F.
25 minutes at Reduce heat of 325 degrees.
1/2 cup butter
1 garlic clove, crushed
3 10-ounce boxes frozen spinach squeezed dry
3 cups cottage cheese
1 cup Monterey Jack cheese, grated
1/4 cup breadcrumbs
In a medium skillet melt the butter with garlic, and fry the spinach. Set aside to cool. In a large bowl combine the remaining ingredients. Add the cooled spinach and transfer to a large greased glass baking dish. Bake in a 350 degree oven for 30 to 45 minutes
Makes 12 Servings
1/2 cup mayonnaise
2 tablespoons all-purpose flour
2 eggs, beaten
1/2 cup milk
1 cup crab meat
1 cup diced Swiss cheese
1/2 cup chopped green onions
1 (9 inch) unbaked pie crust
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, beat together eggs, mayonnaise, flour, and milk until thoroughly blended. Stir in crab, cheese, and onion. Spread into pie shell.
Bake for 40 to 45 minutes, or until a knife inserted in the center comes out clean.
Roasted Vegetable Frittata
1-2 cups roasted vegetables rough chopped (I use red & green pepper, onion, & zucchini)
½ cup heavy cream
1 tsp. salt
¼ tsp. pepper
2 slices whole grain bread pulled apart (crust removed)
1 cup mozzarella cheese (or cheese of your preference)
Mix all ingredients together reserving some of the cheese for the top. Pour into a buttered 9” pie plate. Bake at 375 degrees for approx. 35 minutes or until knife, when inserted into center comes out clean. Cool for 5-10 min.
Chocolate Chip Bread Pudding with Warm Vanilla Sauce
8 Cups Scalded Milk
2 T Vanilla
½ cup Mini Choc Chips
1 ½ tsp salt
2 T cornstarch
1 ½ cups Sugar
5 Cups cubed day old Italian Bread
Soak bread in 1 cup milk. In large bowl combine remaining milk, eggs & vanilla. In a separate bowl combine sugar, salt & cornstarch. Mix with liquids. Stir in chocolate chips. Butter a 9 x 13 pan and place bread cubes on bottom. Pour ingredients over and sprinkle with cinnamon. Place pan in water bath and bake 350 for 1 hour.
½ cup butter
1 cup sugar
¾ cup half & half
2 tsp. vanilla
In top of a double boiler, melt ½ cup butter then add sugar. Add half & half and vanilla. Reduce heat. S Bring to a boil and simmer 15-20 min. until slightly thickened. Pour over Bread Pudding.
Pecan Crusted Chicken with Orange Vodka Sauce
15 Baby Carrots
2 Chicken Breasts, boned & skinned
2T olive oil
1/3 cup flour
1/3 cup finely chopped pecans
S & P
1 cup chicken stock
Small bunch Snow Peas
1T orange zest
Juice from ½ orange
¼ cup Orange Vodka
2 cups steamed basmati rice
Cilantro for garnish lightly chopped
In a saucepan of boiling water, cook the carrots for 8 min. then cover and leave in water to stay hot and finish cooking. Cut the chicken breast in half and pound until even. Melt butter and add olive oil in skillet. Mix flour, pecans, salt & pepper. Dredge chicken & brown over med-high heat. (Reserve unused pecan mixture for thickening sauce later.) When chicken is browned on both sides transfer to glass pan. Bake in 350 oven to finish.
Deglaze the skillet drippings with chicken stock and add snow peas. Meanwhile drain the carrots and return to sauce pan. When peas turn bright green, remove form skillet and add to carrots. Add 1 T of pecan mixture to sauce in skillet and whisk briskly. Add the orange zest & juice then Vodka. (salt to taste) Return chicken & vegetable to skillet to coat with sauce. Serve over rice, garnish with cilantro.
1 Package English muffins
2 cups grated Swiss cheese
12 slices Canadian bacon
2 cups milk
Cayenne pepper to taste
Black pepper to taste
Grease 12 8-ounce ramekins and set aside. Cube the English muffins and place enough in each ramekin to fill halfway. Sprinkle the muffins with a small handful of Swiss cheese. Place a slice of Canadian bacon on the cheese and top with more cheese. In a large bowl beat the eggs slightly. Add the milk and peppers to taste. Divide among the ramekins. Cover and refrigerate overnight.
Bake uncovered in a 350 degree oven for 30 minutes. Spoon Creamy Hollandaise Sauce on top and sprinkle with paprika before serving.
Makes 12 Servings
Creamy Hollandaise Sauce
1/2 cup butter
1 tablespoon lemon juice
3 dashes cayenne pepper
3 egg yolks
1 tablespoon sherry
In a saucepan melt the butter to a low boiling point. In a blender combine the remaining ingredients and blend at low speed until mixed. Slowly pour in the melted butter and blend 10 seconds or until thick and creamy.
Makes About 3/4 Cup