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BOUNDARY COUNTRY TREKKINGBreakfasts at the Guesthouse |
Gunflint Trail, Grand Marais, MN
Phone: 800-322-8327 |
Barbara's Kitchen
Stuffed pear
Early each morning we grind and brew the morning's coffee. The coffee is available in the dining room by 6:30 a.m., along with hot water for tea, hot chocolate or hot cider. Two kinds of juices are set out later for breakfast.
Most of our breakfasts are served in the first floor dining room. Breakfast for couples choosing our "Special Time for Two" or "Honeymoon/Anniversary" packages are served in front of the fireplace in the commons room or suite. Serving time is usually at 8:30 a.m., but another breakfast time may be arranged by request. In the summer and on warm days, we serve breakfast on our sun porch.
Breakfast starts with an artfully arranged fresh fruit plate, followed by the breakfast entrée. Among the entrées served are: stuffed French Toast, egg casserole, Finnish Pancakes or waffles. A side dish of bacon, pork sausage, Swedish potato sausage or ham is served with the entrée. Finally, no breakfast is complete without a dessert! Various desserts are served at the end of the meal, including Maple-baked Stuffed Pears, Glazed-fried Peaches, Fried Bananas and Baked Apples. The dessert is surrounded by whipped cream and topped with flaked coconut, crystallized ginger, fresh fruit or grated dark chocolate.
We are happy to accommodate special diets and dietary restrictions. Please let us know ahead of time what you require.
Breakfast is an important event at the Guesthouse and we hope you enjoy it. I truly enjoy cooking for you and seek to make your breakfasts a memorable experience during your stay with us.
Bon Appétit- Barbara Young
Below are a couple of our favorite recipes that guests staying at the
Bed and Breakfast have asked for. We hope you enjoy them, too!
Stuffed French Toast
- Loaf French bread, about 5 inches across; day old (fresh is too soft to slice)
- 8 oz. Ricotta (may be regular, low fat or no fat)
- 8 oz. Cream Cheese (may be regular, low fat or no fat)
- 1/4 cup Apricot Preserves
- 1/4 cup ground pecans
- 1/4 tsp. each maple flavoring and rum flavoring
- Eggs, Milk. I use 3 eggs for two persons and 1/6 cup milk for each person.
Directions:
Put the ricotta and cream cheese in a mixer and beat until mixed together. Add the preserves; then the nuts; finally add the flavorings. Beat. Put aside or refrigerate in covered container. Any unused filling can be refrigerated up to one week.
Slice off ends of bread at a diagonal to expose more bread. Slice the rest of the bread 1-1/2 inches wide at a diagonal. I use two slices of bread per person. When all the bread is sliced, take a smaller knife and make a slit in the middle of each slice being careful not to cut to the bottom or too far down the sides. You want to make a pocket. Make pockets in all the slices you need.
Scoop about a tablespoon or more of the cheese mixture and dollop into the bread pocket. Be careful so that not too much drips out.
In a shallow bowl, make a dipping mixture of the eggs and milk. Sometimes I use less milk and have used evaporated milk to make a richer mixture. Beat the mixture.
Get a griddle ready. Spread cooking spray on the griddle and melt. Do not burn. Dip the stuffed bread into the egg/milk mixture. Drip off extra mixture and set on griddle and fry each side until golden. The pieces fry quickly.
We serve the French toast with maple syrup harvested right here in Cook County. We also serve Swedish sausage and bacon. At the B&B, a fruit plate is served first. Two kinds of juices, coffee and hot water are available. Every breakfast ends with a baked fruit dessert, such as stuffed baked pears or baked bananas.
Finnish Baked Pancake
Barbara adapted the traditional way and makes individual cakes instead of one large pancake in a pie tin.
Ingredients: (one pancake)- 2 Tbsp. butter
- 1 egg
- 1/4 cup milk
- 1/4 cup flour
- A few drops almond flavoring
- 1/8 tsp. grated lemon rind (optional)
- Whole fresh blueberries, raspberries or strawberries
Directions:
Pre-heat oven to 475 degrees.
You need a 6 inch diameter oven-proof bowl or 6 inch cast iron frying
pan for each pancake.
Spray the inside of the ovenproof bowl with cooking spray. Melt the butter in the ovenproof bowl in the oven while heating the oven.
In a separate mixing bowl, beat the egg and alternately add the milk and flour. Mix in the almond flavoring and lemon rind. Pour this egg mixture into the hot ovenproof bowl.
Bake 10 to 12 minutes or until the pancake puffs up and is golden. Carefully remove the pancake from oven-proof bowl and set on plate. Add about one spoon-full of two kinds of berries on top of the pancake. Squeeze a bit of fresh lemon juice over the top if you wish.
Serve immediately. The pancake will deflate. Enjoy.