Archive for March 2011 | Monthly archive page
One might think to drive 5 hours is a little extreme for a weekend getaway. I’m grateful for the beautiful website that led us to this quaint town and the photos of your B&B did nothing but confirm we had found our weekend destination. You walk in the door and the warmth we were met with, stayed with us the entire time. It was a pleasure to have been invited and welcomed into your house. Thank you so much for the stories and wonderful food . We wish you all the success. – Angela- MA.
A guest emailed me this recipe. She said one of the former Innkeepers gave it to her. It is nice to see the simplicity of this recipe. I thought I was the only Innkeeper that tried to make things delicious and easy. I guess it is the Windward Way.
1 cup flour
1 cup oats
3/4 cup brown sugar
3/4 tsp baking soda
3/4 tsp baking powder
1/2 cup walnuts
3/4 cup milk
1/3 cup oil
Combine wet ingredients. Add dry ingredients (except nuts) and stir until just moistened. Add nuts. Put into greased muffin tins (2/3 full). Sprinkle with cinnamon sugar. Bake at 375 for 18-20 minutes. Enjoy!
3 cups rolled oats
3/4 cup whole almonds
3/4 cup walnuts (Crush to desired texture)
3/4 Sunflower seeds
3/4 cup shredded sweet coconut
1/4 cup plus 2 tablespoons dark brown sugar
1/4 cup plus 2 tablespoons maple syrup (may need more depending on how it is coming together.)
1/4 cup vegetable oil
3/4 teaspoon salt
Preheat oven to 250 degrees F.
In a large bowl, combine the oats, nuts, coconut, and brown sugar.
In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto a sheet pan. Cook for 1 hour and 15 minutes, stirring occasionally to achieve an even color.
Remove from oven and transfer into a large bowl.
2 large eggs
½ cup whole milk
1 cup buttermilk
3 tablespoons canola oil
1 1/2 cups Unbleached All-Purpose Flour
3/4 teaspoon salt
2 teaspoons baking powder
1/4 cup malted milk powder
Sift together dry ingredients
Add a pinch of baking powder to the top, and squeeze a few drops of fresh lemon juice on the powder
Add the eggs, milk, oil etc
Mix with a rubber spoon until smooth but a little lumpy
Add frozen blueberries, Maine blueberries are the best
I add a handful and a half – to taste
Cook on a griddle at 350 degrees, I use a quarter cup measure for each pancake, cook until golden on each side. Enjoy with real Maine Maple Syrup.
Adam’s Holidays Eggs – by Jesse & Kristi Bifulco Camden Windward House B&B
I made the mistake of making my 5 year old Eggs Benedict one morning. After that he would always ask for Holidays Eggs (mispronouncing Hollandaise), even when I had only 5 minutes left to leave to make it to Court on time, throwing an apron over my navy suit and silk tie:
Hollandaise: make it first whip four yolks until about 2-2 ½ times original volume. Keep warm, either in double boiler, or on a griddle about 175 degrees. Pour in slowly clarified or just melted butter about 1 cup give or take, a little at a time as you whisk. Finely chop a shallot put in a pan with cracked pepper corns white vinegar and reduce. I like to use apple cider, or wine, or champagne vinegar if I have it. After the yolks and butter begin to thicken, throw a little cold water on your reduced shallots, and pour that into the sauce with about 4 ounces of fresh lemon juice to taste. Now worry the judge is going to yell at you for being late to Court. Add sea salt to taste. Keep it at a warm temperature, or use it right away for safety sake. Now poach a couple of eggs. Depending on what we are making I may serve the eggs with sauce over it on top of a fried Canadian Bacon or maple smoked thick sliced bacon, and an English Muffin, or better yet, over a stack of silver dollar sized butter milk wild Maine blueberry pancakes. Worry once more about Court, quite, buy and bed and breakfast and move to Maine, … and voila! Enjoy your benedict, such as it is.