Dishes that will lure you out of bed, even on vacation.
Bed-and-breakfasts specialize in memorable morning food. The luscious dishes are one reason that guests keep coming back. For anyone considering a B&B getaway, we’ve tested a couple recipes as a preview for your taste buds:
Caramel Baked French Toast is reserved for Sunday mornings at Evening Shade Inn in Eureka Springs, Ark. (www.eveningshade.com). Clark and Donna Hinson are the innkeepers.
The Italian Sausage Frittata is a meaty favorite at Eastholme in the Rockies in Cascade, Colo., (www.eastholme.com), where Deborah Rice is innkeeper.
Italian Sausage Frittata
1 1/2 teaspoons plus 2 tablespoons unsalted butter, divided
Oil for sauteing
1 1/2 pounds mild Italian bulk sausage, crumbled
1/4 cup white wine or dry vermouth
1/4 teaspoon salt
1/4 teaspoon garlic powder (or to taste)
8 ounces fresh mushrooms, sliced
3 large Swiss chard leaves, rolled and sliced very thin to create chiffonade
2 cups mild Cheddar cheese, grated
1 3/4 cups milk
2 tablespoons Dijon mustard
Fresh chives or basil
Preheat oven to 350 degrees F. Use 1 1/2 teaspoons butter to coat a 9-by-13-inch glass baking dish; set aside.
Bring a skillet to medium-high heat and add oil. Brown the sausage. Drain it and spread evenly over the bottom of the baking dish. Pour off the sausage grease from the skillet and return the pan to the heat. Add wine or vermouth, bring to a high simmer and scrape up the browned bits.
Stir in remaining butter, salt, garlic powder and mushrooms. Reduce the heat and cook until almost all the liquid is absorbed. Spread mushrooms over the sausage. Layer on Swiss chard and cheese.
In a bowl, beat the eggs. Whisk in milk and mustard. Pour this mixture evenly over the ingredients in the baking dish. Place the dish on the oven’s middle rack and bake uncovered for 1 hour, or until the center is firm to the touch. (To make individual servings, assemble the frittata in buttered ramekins 4 inches in diameter. Bake for about 30 minutes or until the centers are firm to the touch.)
Remove from oven, cover loosely with foil and let stand 15 to 18 minutes.
Serve hot, topped with sour cream and snipped chives or basil. Makes 6 to 8 servings.
— Adapted from Eastholme in the Rockies
Caramel Baked French Toast
2 tablespoons corn syrup
1 cup brown sugar
1/4 cup (1/2 stick) plus 1 1/2 teaspoons unsalted butter, divided
1/2 teaspoon salt, divided
1 1/2 pounds (about 6) cinnamon raisin bagels, cut into 1-inch pieces
2 cups milk
1 cup light cream or evaporated milk
1/3 cup sugar
1 tablespoon vanilla
1 tablespoon corn syrup
1/2 cup brown sugar
2 tablespoons unsalted butter
The night before you plan to serve this dish, combine corn syrup, brown sugar, 1/4 cup butter and a pinch of salt in a microwave-safe bowl.
Microwave until smooth and bubbling. Coat a 13-by-9-inch glass baking dish with the remaining butter. Spread the hot syrup in the bottom of the baking dish. Arrange bagel pieces over the syrup.
In a large bowl, combine eggs, milk, cream (or evaporated milk), sugar, vanilla and remaining salt. Pour this mixture over the bagel pieces. Press down to make sure all the bagel pieces are moistened. Cover with foil; refrigerate overnight.
The next morning, preheat the oven to 350 degrees F. Remove the dish from the refrigerator and allow to sit for about 15 minutes. Place the dish on a baking sheet. Leave the foil on and bake for 50 to 55 minutes, uncovering for the last 10 minutes. It should be puffed and golden.
Syrup: Combine corn syrup, brown sugar and butter in a microwave-safe bowl and cook until bubbling.
Cut the French toast in 8 to 10 pieces and invert each piece on a serving plate. Brush with more caramel syrup. Makes 8 to 10 servings.
— Adapted from “Evening Shade Inn: Our Favorite Recipes”