Baird Tavern Bed and Breakfast

Baird Tavern B&B's Best Breakfast Recipes

Wild Blueberry Pancakes
2 tablespoons melted butter
2 eggs beaten until thick
1 and 1/2 cups buttermilk
1 and 1/2 cups flour
2 and 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
3/4 cup wild blueberries

Melt and cool butter. Add buttermilk to beaten egg and blend in butter. Fold in sifted dry ingredients and blueberries very gently just until they are moistened. Lumps will disappear during cooking. Allow the batter to stand for at least 5 minutes before baking on a buttered griddle. Serve with warmed maple syrup. Makes about 12 - 14 pancakes.

Baked Eggs with Artichokes and Parmesan
1 tablespoon unsalted butter, room temperature
2 teaspoons chopped fresh chives
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh oregano
8 canned artichoke heart quarters, drained well, patted dry
2 large eggs
2 tablespoons (packed) freshly grated Parmesan cheese

Rub butter onto bottom and sides of two 3/4-cup souffle dishes or custard cups, dividing equally. Sprinkle with herbs, dividing equally. Place 4 artichoke pieces in each dish. Crack 1 egg into each dish, being careful not to break yolk. Sprinkle eggs with salt, pepper and cheese. Bake at 400 degrees F until eggs are softly set and cheese is golden, about 9 minutes. Serve immediately. Serves 2.

Old-Fashioned Porridge
3 cups water
3/4 teaspoon salt
1 and 2/3 cups old-fashioned rolled oats
2/3 cup raisins
1/2 cup maple syrup
1/4 cup dark molasses
1/4 cup firmly packed dark brown sugar
1/4 cup chopped walnuts
2 eggs, beaten to blend
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Chilled milk or whipping cream

Preheat oven to 350 degrees. Bring water and salt to boil in heavy large saucepan. Reduce heat to medium-low. Add oats and cook 5 minutes, stirring frequently. Transfer oatmeal to 6-cup souffle dish. Add all remaining ingredients except milk and stir until well combined. Bake until set, about 1 hour. Spoon porridge into bowls. Serve, passing milk separately. Serves 4 - 6 people.

Greek-Style Yogurt
Plain yogurt (do not use low or fat-free) that has been strained through cheesecloth overnight. Discard liquid.
Sliced almonds
Chopped Granny Smith apple
Honey

Mix yogurt and chopped apple and spread out on small plate for each serving. Sprinkle almonds on top and then drizzle with honey to taste. As served at breakfasts on the island of Crete.

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Baird Tavern is a member of:
Hampshire Hills Bed & Breakfast Association
The Five College Area Bed and Breakfast Association
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