Stratas are a favorite savory breakfast entrée among some of our guests, and a wonderful way to use any leftover bread from our local artisan bakery. Different breads can be combined ~ for the Inn to Inn Herb Tour, we used a combination of cheddar and cheddar wheat breads to enhance the cheddar flavor of the strata and presented it on a pool of Red Pepper Tomato Coulis. Continue reading
Featured at the 2014 Inn to Inn Herb Tour, we have found many ways to use this pesto ~ alone as a garnish, but also whipped with cream cheese as a spread for crackers, or to add an special flair to hollandaise when served with eggs and prosciutto on grilled polenta or a corn English Muffin. Continue reading
This refreshing version of a Virgin or Bloody Mary features chives and fresh tomatoes, and was a hit at the 2014 Herb Tour. Cheers, everyone! Continue reading
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? Continue reading
Did your mother say ‘NO’ when you begged for cookies for breakfast? These cookies have oats, applesauce, dried cranberries, dried apples, walnuts and maple ~ all delicious breakfast flavors, so we say “YES’ to cookies for breakfast! Continue reading
Featured for the 2012 Inn to Inn Herb Tour, the sun-dried tomato crepes can be prepared several days before serving, then filled with freshly scrambled eggs with varigated cherry tomatoes, mozzarella, and fresh basil. Continue reading
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. Continue reading
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. Continue reading
One of the most requested recipes at the inn, our granola is easy to make and allows you to personalize it with your favorite fruits and nuts. Continue reading
Sage and turkey have always been great partners, so we decided to feature this sausage at breakfast during the 2011 Inn to Inn Herb Tour. Continue reading
Created for the 2010 Inn to Inn Herb Tour, this savory breakfast dish is a summertime hit at the inn with fresh peppers and oregano from our garden. It’s great for a brunch crowd, too! Continue reading
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. Continue reading
July is blueberry season in the White Mountains, and you’ll often find these muffins made with local berries on our summertime breakfast tables. Continue reading
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!
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What could be a more romantic way to start the morning than with these triple chocolate muffins and an intimate table for two? Continue reading
On some occasions, potatoes may accompany the savory breakfast entrée we serve at the Inn. These potatoes were created for the 2014 Inn to Inn Herb Tour. The same recipe can be varied by adding a different herb such as … Continue reading
