Indulge in some of Bucks County's Bed and Breakfast's best exclusive recipes! Read more in our 2018 Fall/Winter edition of Well Seasoned.
Eggs Florentine with Hollandaise Sauce
Recipe by The Golden Pheasant Inn
English muffin (One muffin split in half feeds one person)
4 cups fresh spinach (Allow 4 cups per person)
1 tbsp. Olive Oil
2 whole eggs (2 eggs per single serving)
1tsp white wine vinegar
1 cup unsalted butter
3 tbsp. lemon juice, freshly squeezed
3 tbsp. of water
3 egg yolks
Freshly ground black pepper
Cut butter into 1” pieces. In a small, heavy sauce pan, combine lemon juice and 3 tablespoons of water. Reduce over high heat to about 2 tablespoons. Remove from heat. Beat the egg yolks lightly and whisk into lemon water. Over low heat whisk in butter one piece at a time. Continue to whisk until sauce is thick. Add salt and pepper to taste (sauce may be made ahead and kept warm until used). In a small heavy sauce pan add water half way up and add 1 tsp. of white wine vinegar. When water is to a rolling simmer, add two eggs and remove after two minutes for a soft poach. Split and toast English muffin. Keep warm till final assembly. Sauté spinach with olive oil and add salt and pepper to taste. Assemble dish with English muffins on the bottom, next with spinach, poached eggs and lastly add desired amount of hollandaise sauce. The more the better!
Spotted Hog Irish Soda Bread
Recipe by Aaron Burr House Inn
1 lb flour
1 tsp baking soda
1 tsp salt
1 tbsp organic sugar
4 oz Sultana raisins or chocolate pieces
12 oz buttermilk
Preheat oven to 425. Lightly flour a sheet pan.,Sift dry ingredients. Add in the raisins or chocolate pieces, coating with the dry mixture. Place egg in a measuring cup. Add buttermilk.. Beat the mixture. Create a well in the dry mixture, add most of the wet mixture. Using one floured hand mix gently. The trick to soda bread is not to overwork the dough. Add the rest of the wet ingredients if the mixture is too dry. Next, wash and dry your hands and with floured fingers create neat biscuits on the floured sheet pan. Bake for 10 minutes. Turn down heat to 400 degrees, then back up to 425 for an additional 10 minutes. Best when eaten immediately.
Recipe by The Inn at Bowman’s Hill
2 eggs (per serving)
Salt & pepper
diced sharp cheddar cheese
sliced grape tomatoes
Add 1/8” vegetable oil to an 8” non-stick pan on low heat. Separate the egg white from the yolks. Beat the egg white until firm but not overly stiff (this is the important step!). Add the egg white to the pan. The mixture should be just stiff enough to still “flow.” Add pepper and salt to taste. Allow to fry for 2 to 3 minutes on low heat until light brown. Lightly fold (do not mix or blend) in the egg yolks over the surface of the white. Add optional fillings in a strip down the center. Carefully fold the omelet in half. Turn to high heat and cook for 1 to 2 minutes. Turn over and repeat. Serve immediately. The soufflé omelet should be ½” to 1 ½” thick with a soft center and a crispy outside.
Lemon Zest Pancakes with Blueberry Sauce
By Galvanized America Inn & Art Gallery
Light and lemony pancakes with a delectable blueberry sauce. Serve with sausage links and deviled eggs for the full experience.
1 ½ cups plus 1 T all-purpose flour
3 T sugar
1 heaping T baking powder
¼ t salt
12 oz evaporated whole milk
1 lemon (zest and juice)
1 ½ t real vanilla extract
1 large egg
2 T butter
Heat griddle to 350-375 degrees F. In large bowl mix flour, sugar, baking powder, and salt, set aside. In small bowl mix the evaporated milk, lemon zest and juice. Allow to sit 5 minutes. Then add egg and vanilla. Mix to combine. Put the wet ingredients into the dry and stir to combine. Do not over stir. Melt butter onto heated skillet. Fry pancakes on both sides until golden. Serve with warm blueberry sauce, dust with confectioners sugar and enjoy!!
3 cups fresh or frozen blueberries
1 cup water
½ cup sugar
1 ½ T cornstarch dissolved in 3 T water
½ t real vanilla extract
Place 1 ½ cups blueberries in a medium saucepan. Stir in water, sugar, and vanilla. Heat over medium-high heat until sauce comes to a low boil and blueberries just start to break apart. Add dissolved cornstarch and bring to a boil. Turn down heat and simmer 2 minutes or until sauce is desired consistency. Remove from heat. Add remaining blueberries and stir. Serve warm. Reheats well.