A savory addition to our guests’ breakfast bread baskets, these biscuits were featured for the 2014 Herb Tour. They can be made bite-sized as well and filled with a savory filling for serving with cocktails or at afternoon receptions. Ingredients: 4 cups all-purpose flour 2 Tablespoons baking powder 1 Tablespoon coarse sea salt 1½ cups (3 sticks) cold unsalted butter…
Every March the Inn at Ellis River celebrates Maple Sugaring season with special maple recipes for our gourmet country breakfasts and afternoon refreshments. In 2014, we participated in the Inn-to-Inn March Maple Madness, and featured these muffins ~ what could be better than starting a chilly spring morning with maple and bacon?
Served at the Inn to Inn Herb Tour in 2012, this coffee cake highlights the complementary flavors of lemon basil and lemons for a morning or afternoon sweet treat.
We often serve these muffins when our savory breakfast entree is a southwestern style frittata garnished with avocado, sour cream and salsa or an omelet with smoked ham and cheddar.
July is blueberry season in the White Mountains, and you’ll often find these muffins made with local berries on our summertime breakfast tables.
These muffins are a fall favorite for breakfast at the inn, but we never ask one of the Pumpkin People to make them ~ not even Mr. Baker!