Take eight innkeepers who’ve served more than 200,000 breakfasts to happy guests—and offered them at least a half-million cookies! These are the 8 Broads in the Kitchen—innkeepers of notable bed and breakfasts scattered across the country. Each one prepares sustainable local foods with creativity and flair, always accenting flavor and freshness. “We are committed to cooking locally,” they say. “We each highlight our regional specialties, offering eggs from happy chickens, pork from humanely-raised pigs, fruit grown right next door, and fresh herbs from our own gardens.” Try these matchless 150 recipes from the 8 Broads, including Blueberry Sour Cream Pancakes with Lemon Sauce, Caramelized Onion Omelets, Parmesan Heirloom Cherry Tomatoes, and Apricot Chocolate Crumb Squares. Each recipe includes Prep Time and Cooking Time—along with easy-to-follow, step-by-step instructions and full-color photography.
|Publisher:||Walnut Street Books|
|Product dimensions:||8.00(w) x 10.00(h) x (d)|
About the Author
The 8 Broads in the Kitchen are chefs from Massachusetts, Maryland, Ohio, Pennsylvania, Arkansas, Washington, and New York. Each has perfected dessert recipes for their loyal guests in their award-winning inns.
Read an Excerpt
En route to an innkeeping celebration in 2008, two of us thought it would be fun to pool the collective resources of several of our innkeeper friends and create a blog. And so we did. Food! Friends! Fun!
Time went on, and we eight current and former innkeepers notched nearly 200 years of combined innkeeping experience. Add more than 200,000 breakfasts served to and enjoyed by happy guests. Factor in at least a half-million cookies munched by those who stayed in our inns. Stir in a creative streak and a daring vision. And you get "8 Broads in the Kitchen!"
Over the years, we have worked together, helping each other hone our culinary skills and taking them to new heights. To share our talents and recipes, we began giving food classes locally and at national innkeeping conferences.
And now we are offering you our second cookbook! We love sharing what we have learned and our passion for breakfast and brunch.
The eight of us have become close friends through the joys of creative cooking and baking, along with the blessings and challenges of innkeeping and life. Shared cyberspace and in-person hugs, tears, and laughter have cemented friendship among us 8 Broads.
We hope you will savor our recipes, inspired by our credo that beautiful, freshly prepared food from the finest ingredients is best shared with fabulous friends. Creating breakfasts with flare is an extension of our hospitality. The universal language of food opens doors, inspires conversation, calms restless souls, and often is just a good reason to laugh. Food bridges divides; it connects varying philosophies.
Food! Friends! Fun! The 8 Broads in the Kitchen hope you will join them in stirring up fun in the kitchen!
A Word about Our Ingredients
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.
An Apple a Day
Prep Time: 15 minutes Baking Time: 30 minutes
6 to 8 Honey Crisp, Granny Smith, or Fuji apples, peeled and cored, divided
6 tablespoons brown sugar, divided
¼ stick (2 tablespoons) butter cut into small bits, divided
heavy cream, divided
1. Preheat the oven to 350°.
2. Grease 6 (3-inch) ramekins with butter or spray.
3. Quarter each apple. Thinly slice each quarter. Divide the slices among the ramekins, stopping when each is about half-full.
4. Sprinkle the apple slices with brown sugar, cinnamon, and nutmeg. Place a couple of bits of butter on the slices.
5. Repeat with the remaining apple slices until they are just above the rims of the ramekins. Sprinkle with more brown sugar, cinnamon, nutmeg, and butter.
6. Place the ramekins on a baking sheet and bake for 30 minutes.
7. When finished baking, splash each with a tablespoon of heavy cream and serve warm.
Note: The number of apples needed to fill the ramekins will vary, depending upon the size of the apples. A large apple should fill one ramekin, but you'll need more apples if they're small.
I love living in south-central Pennsylvania where apples are a major crop. I'm like a little kid at the farm markets where I hover over each bin to determine which variety I'll try this week. I am especially drawn to tart apples, and since this recipe calls for brown sugar, a tart variety stands up well.
Lemon Brandied Apples
Prep Time: 7 to 10 minutes Cooking Time: 15 to 18 minutes
¼ stick (2 tablespoons) butter
4 large apples, peeled and thinly sliced zest and juice of 1 large lemon
3 tablespoons honey
3 tablespoons brandy
1. In a large flameproof skillet, melt the butter.
2. Add the apple slices. Sauté for 2 minutes.
3. Add the lemon zest, lemon juice, and honey. Stir together gently.
4. Cover and allow to cook until just soft, for about 10 minutes, depending on the apple type. Remove the skillet and apples from the heat.
5. In a separate small, flameproof pan, gently warm the brandy.
6. Carefully light it with a long match, being careful to stay away from drafts while doing so.
7. Pour the lighted brandy over the apples and allow the flame to burn out. Stir and serve immediately.
On a trip through Germany's Black Forest region, we had a meal in a spectacular old farmhouse that ended with the chef preparing these amazing apples tableside. They are perfect over cinnamon French toast, or, as he served them, topped with whipped cream and toasted almonds. Leftovers can be used to make muffins.
Pomegranate Pear Salad, or Winter Fruit Salad
Prep Time: 20 minutes
ruby red grapefruit segments, peeled sliced pears (choose one, or a combination of these varieties: Taylor, Comice, D'Anjou)
chopped fresh mint pomegranate seeds honey
1. Place sliced fruit, a little chopped mint, and pomegranate seeds into a fruit bowl.
2. Drizzle with honey, garnish with more fresh mint, and serve.
As an innkeeper, I always wanted to include a fresh fruit starter with breakfast each morning. I preferred something seasonal, and winter brought its challenges. Pears and apples were in abundance, but what else was out there?
Searching the produce aisles, I began to see many options. Citrus was in season, as were lovely "winter berries" like pomegranates.
Fresh mint was still available. And frankly, I really wanted a reason to always have lots of ruby red grapefruit in my kitchen. It's my favorite!
Prep Time: 10 minutes Baking Time: 15 minutes
½ cup almonds
6 tablespoons brown sugar
3 tablespoons butter, at room temperature
20 apricot halves, plum halves, or peach quarters, fresh or canned
1. Preheat the oven to 350°.
2. In a food processor, combine the almonds, brown sugar, and butter just until well mixed.
3. Butter a 9-inch square baking dish. Arrange the fruit in the bottom.
4. Top with the almond/sugar mixture and bake for 15 minutes.
5. Serve warm, at room temperature, or chilled.
Serve this dish as a fruit course with breakfast or brunch, or fancy it up with a custard sauce, whipped cream, or ice cream for a light dessert. Since it has no flour, it's perfect for those on a gluten-free diet.
Sunny Morning Citrus
Prep Time: 10 minutes Chilling Time: 1 to 8 hours, or overnight
1 large pink grapefruit (choose a firm one; they're usually juicier)
2 large navel oranges (again, pick firm fruit)
1 tablespoon honey, or to taste
1. Peel the fruit with a sharp knife. Remove all the white pith to expose the segments. Hold each fruit over a medium-size bowl to catch the juice.
2. With a sharp knife, carefully cut between the membranes to separate the citrus segments. Let the segments fall into the bowl.
3. When done, gently stir in the honey.
4. Cover with plastic wrap. Refrigerate for at least an hour, or ideally, overnight.
5. Before serving, gently stir the segments. The honey will have melded with the juices. Distribute between 2 single-serving size glass dishes and serve cold.
Note: This recipe can easily be made for a crowd by multiplying the amounts of the ingredients.
A refreshing winter breakfast fruit dish, this recipe's flavor improves when prepared and refrigerated overnight.
Poached Pears with Orange Glaze
ELLEN GUTMAN CHENAUX
Prep Time: 35 minutes Cooking Time: 55 to 60 minutes
For the Glaze:
6 navel oranges cold water for cooking zest
4 cups water
3 cups sugar
½ tsp. salt
¼ cup orange liqueur
For the Poached Pears:
4 cups water
4 cups sugar
¼ cup freshly squeezed lemon juice
4 Bosc pears
¼ cup orange liqueur fresh mint leaves, or sprigs, for garnish
Making the Glaze:
1. The glaze isn't difficult to make but it is time-consuming. I recommend making the glaze on a rainy day when you have nothing pressing to do. Covered and stored in a jar in the fridge, the glaze keeps for several weeks.
2. Carefully remove the zest from the oranges in long wide strips using a vegetable peeler. With a paring knife, be sure to remove any white pith — you don't want this to taste bitter! Cut the wide zest strips into julienne strips.
3. Fill a saucepan ¾ full with cold water. Add the zest and bring to a boil. Boil for 1 minute; then drain in a sieve.
4. Return the zest to the saucepan and fill the saucepan again ¾ full with cold water. Bring to a boil, reduce the heat, and simmer for 10 minutes.
5. Drain the zest again.
6. Add 4 cups of water, 3 cups of sugar, and the salt to the saucepan. Bring to a boil, stirring until the sugar is dissolved.
7. Add the zest. Gently simmer uncovered, stirring occasionally, until the zest is completely translucent and the syrup has thickened (about 15-20 minutes).
8. Add the orange liqueur.
9. Pour the syrup into a plastic or glass container. Cover and refrigerate until ready to use.
Poaching the Pears:
1. In a saucepan, make a simple syrup by mixing 4 cups of water and 4 cups of sugar together. Bring almost to a boil, and then simmer for 10 minutes.
2. Add the lemon juice.
3. Peel the pears with a vegetable peeler. Cut the pears in half lengthwise. Use a melon baller to scoop out the seeds.
4. Starting at the wide part of the pears, slice them about half-way down toward the stem ends 5 to 6 times, depending on the size of the pears. This will allow you to fan each pear for a great presentation.
5. Using a slotted spoon, gently place the pear halves in the simple syrup, cut side up.
6. Simmer them until they are still somewhat firm but can be pierced with a tester, about 15 to 20 minutes.
7. Using the slotted spoon, place a pear half on each plate. Spoon a teaspoon of the glaze over the pear. Place several zest strips over top. Garnish with a sprig of mint.
8. Notes: The pears can be served hot, at room temperature, or cold. I recommend hot because the pears can turn brown quickly.
9. If you really want to be decadent, add a scoop of ice cream or crème fraîche just as you serve the fruit.
Cranberry-Raspberry Poached Pears
6 servings Prep Time: 20 minutes Cooking Time: 15 to 30 minutes
4 cups raspberry or cranberry juice, or 2 cups raspberry and 2 cups cranberry juice
1 cup red wine (The alcohol cooks off, but if you prefer not to use it, add 1 more cup fruit juice instead.)
2 cups water
1 cup sugar
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon whole cloves
6 whole pears
1. Put the juice, wine, water, sugar, cinnamon, ginger and cloves into a deep skillet or large saucepan. Bring to a simmer.
2. Meanwhile, prepare the pears by cutting them in half lengthwise. With a teaspoon, scoop the core out of each half.
3. Submerge the halves, cut side down in the hot liquid. If the liquid doesn't completely cover them, add more juice and water until it does.
4. Simmer 15 to 30 minutes until the pears become as soft as you like them. That will depend partly on how ripe they are. I test the pears with a toothpick or thin skewer.
Notes: You can serve the pears hot, warm, or cold.
You can refrigerate the leftover cooking liquid for up to a week (in a tightly covered container) and re-use it. Simply refresh it with a little more wine, juice, and sugar.
Use any type of pear that you want, and any kind of red fruit juice. We've made this recipe with cranberry, cranberry raspberry, and even cranberry pomegranate juices. Any one of these gives a lovely pink tint to the pears. Poached pears topped with yogurt and granola make a lovely fruit starter for a breakfast or brunch. They can also be topped with a drizzle of chocolate sauce and whipped cream to make an elegant, gluten-free dessert for lunch or dinner.
ELLEN GUTMAN CHENAUX
Prep Time: 10 minutes Chilling Time: 1 to 4 hours, until chilled through
¼ seedless watermelon
2 mangoes, ripe, but not mushy
2 limes, juiced zest of 2 limes mint sprigs, for garnish
1. Cut the watermelon into bite-size chunks or use a melon baller to make watermelon balls. Transfer the watermelon pieces to a medium bowl.
2. Cut off the bottom of the mangoes so they will stand up straight. Use a sharp paring knife to remove the peel. Cut the mangoes into bite-size pieces. Add to the watermelon.
3. Use a microplane to grate the zest from the limes. Cover the zest and set it aside. Add the lime juice to the fruit and toss. Cover and refrigerate.
7. Remove the fruit from the refrigerator 15 minutes before serving.
8. Serve the fruit in martini glasses or parfait dishes. Sprinkle each serving lightly with the lime zest. Add a sprig of mint and serve.
It takes two to tango, and combining these flavors will make you want to get up and dance!
Prep Time: 30 minutes
1 large ripe pineapple
8-ounce package cream cheese, softened to room temperature
½ cup sour cream
4 tablespoons spoonable pineapple ice cream topping, such as Smuckers
¾ cup sifted confectioners sugar, plus more for dusting on top dash of salt fresh berries for garnish
1. Remove the top of the pineapple and cut off the rind so that you form a square block.
2. Use an apple or pineapple corer to remove the tough center. Slice the pineapple block into thin square slices.
3. Mix the cream cheese, sour cream, ice cream topping, confectioners sugar, and salt. Stir until creamy.
4. Layer slices of pineapple alternating with the cream mixture. (Each serving should have 3 or 4 slices of pineapple.)
5. Top with fresh raspberries, strawberries, or your choice of berries, and a generous sprinkling of confectioners sugar.
Notes: You can prepare the cream cheese filling the day before.
Use any leftover pineapple for fruit salad, or freeze it for a fruit smoothie.
Just a touch of confectioners sugar and a sprig of mint makes this picture perfect.
Serves 8 (individual serving size: a ½ to 1-inch-thick slice)
Prep Time: 20 minutes Baking Time: 30 to 40 minutes
fresh pineapple, large enough to cut into 8 round slices, each ½to
½ cup brown sugar
1 quart coconut, or pineapple coconut, ice cream sprig of mint, optional
fresh assorted berries (blueberries, raspberries, blackberries, and/or sliced strawberries)
toasted coconut, optional
1. Preheat the oven to 400°.
2. Grease the glass baking dish(es).
3. Peel and core the pineapple. Slice into 8 ½- to 1-inch-thick slices.
4. Place the pineapple slices in the glass baking dish(es). Sprinkle with brown sugar. (You can layer the pineapple. Just be sure to sprinkle each layer with brown sugar.)
5. Bake 30 to 40 minutes, or until the slices are soft. Note: You can do this the night before serving. If you do that, cover and refrigerate the pineapple till the morning. Pull out and reheat in the oven.
6. Place a slice of hot pineapple on each individual plate. Place a small scoop of coconut ice cream in the center of each slice. Top with a sprig of mint if you wish. Scatter fresh berries over the plate and pineapple. Sprinkle with toasted coconut, if you want.
Admit it, you want ice cream for breakfast, you know you do. ... so let's make it healthy with some lovely summer berries. The real surprise here is how hot baked pineapple and freezing cold ice cream can combine to make a wonderful morning fruit treat! What's wrong with having dessert for breakfast?(Continues…)
Excerpted from "Breakfast & Brunch Recipes"
Copyright © 2018 8 Broads in the Kitchen.
Excerpted by permission of Walnut Street Books.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Table of Contents
A Word about Our Ingredients,
Fruit: An Apple a Day,
Muffins, Scones, and Breads: Batter Up,
Sweet Breakfasts: Guilty Pleasures,
Savory Breakfasts: Get Crackin',
Side Dishes: Sidekicks,
Sauces, Toppings, and Condiments: Oh, My!,
Drinks: Chilled and Heated,
About the 8 Broads in the Kitchen,