New England Recipes

         
Recipe Profile
by Vivian Escaravage-Perez

The cookbook features three of the specialties of the four Historic Inns of Rockland (Berry Manor Inn, LimeRock Inn, Captain Lindsey House, Granite Inn).  Since breakfast is half the name for these bed and breakfast inns, and Pies are featured in the annual Pies on Parade Event, this makes good sense.  In the past, the group would sponsor an annual Chocolate March each March to celebrate National Chocolate Week, but that event is no longer being offered.

Thus, the cookbook features breakfast, pie and chocolate recipes from all four inns.

There is a section on “Who We Are” to introduce the cookbook, followed by a photo and information about each inn.  Each inn is within walking distance of the next. 

Please note this cookbook is in the process of being updated.  Cookbooks are available from the Historic Inns of Rockland – each offers them for sale to their guests. 

The book  includes the following categories:

Breakfast Fruits and Beverages
Sweet Breakfast Entrees
Savory Breakfast Entrees
Breakfast Breads and Muffins
Chocolate March – decadent chocolate recipes
Pies on Parade – Pie recipes

Warm Apple Cranberry Fruit Bake from Berry Manor Inn (serves 8-10)

6 Granny Smith Apples
¾ cup Cranberries
1 cup brown sugar
1 tsp Nutmeg
1 tsp Cinnamon
1 cup Cider
1 ½ cups Homemade Granola (or oatmeal)

Preheat over to 350 degrees.  Grease a 9” square pan (glass preferred).  Peel and core the apples and slice into thick apple pie shaped pieces.  Cut the cranberries in half and mix in with apples. Sprinkle the brown sugar, cinnamon and nutmeg on top of the apples.  Cover the fruit with the granola.  Pour the cider of the mixture.  Bake for approximately 1 hour until apples are soft but still shaped.  Dish into small dishes and serve warm.  Note: Recipe can be doubled and cooked in a 13 x 9 pan.

French Toast Casserole from LimeRock Inn

1 ½ loaves hallah bread
8 oz low fat cream cheese
8 oz fat free cream cheese
2 cups egg beaters
3 cups 2% milk
2/3 cups half & half
¾ cups maple syrup
1 tsp vanilla
1 tsp cinnamon

Cut loaves into cutes and place into a 13x9x2” pan.  Beat cream cheese and egg beaters together. Add milk, half & half, maple syrup, vanilla and cinnamon to cream cheese and egg beaters mixture. Mix well.  Pour over bread. Press the cubes down to make sure they get saturated. Refrigerate overnight. Bake at 375 degrees for 50 mins-1 hour.  Sprinkle with powdered sugar when served.

 Lemon Scones from Granite Inn

1 lemon
2 cups all-purpose flour
½ cup sugar
1T baking powder
½ tsp salt
1 stick butter
½ cup currants
1 egg
½ cup heavy cream or half & half plus a little more for wash
2 tsp vanilla
Raw sugar

Preheat oven to 400 degrees. Cut the zest form the lemon and place in a food processor along with ½ cup of the flour. Process until the zest is finely chopped.  Add the remaining flour, sugar, baking powder, salt and butter cut into about 8 pieces.  Process until the the mixture has the consistency of corn meal.  Move into a mixing bowl.  Add the currants.  In a separate bowl, lightly beat the egg, cream and vanilla.  Combine with the dry ingredients.  You’ll end up with a rather dry dough.  Place the dough on a floured surface.  Press into a ball and knead until the dough sticks together.  Don’t overwork the dough.  Roll the dough into a round disk about 1 ½ inches high.  Cut the disk into 8 pie-shaped pieces.  On a non-stick cookie sheet, re assemble the disk, leaving an air space between each piece.  Brush each scone with a mixture of cream and vanilla and dust with the raw sugar.  Cook for 18 minutes or until an inserted knife comes out clean.

Chocolate Pudding Cake from Captain Lindsey House

2 cups flour
4 tsp baking powder
1 tsp salt
1 ½ cups sugar
4 T. cocoa powder
1 cup milt
4 T butter – melted
2 cups brown sugar
8 T cocoa powder
2 ½ cups boiling water

Preheat the oven to 350 degrees.  Mix the flour, baking powder salt, sugar, cocoa powder, milk and melted butter together and place in the pan.  Mix the sugar and cocoa powder together and sprinkle on top.  Pour the boiling water over all the and bake for 30 minutes.  When the cake is done it will feel browine-like on top and syrup will have formed on the bottom.  Serve with whipped cream or ice cream.