B&Bs almost always get an A for breakfast Mother of all meals: What Mom calls The Most Important Meal of the Day gets the attention it deserves at bed-and-breakfast establishments, two of which pass along their recipes.

EATING WELL

April 07, 1996|By Marialisa Calta | Marialisa Calta,United Feature Syndicate

Many Americans claim that breakfast is their favorite meal of the day, but it's the meal that most of us don't do very well.

Let's face it, most days if we're not eating rubbery eggs on spongy muffins from fast-food joints, we're grabbing a dry Danish from the cardboard box by the coffee machine at work.

Or worse, we're skipping breakfast entirely -- and you know what your mother said about that.

There are some, however, who make a mean breakfast, and among them are bed-and-breakfast owners and innkeepers. These are the people who make it their business to get the rest of us to slow down, relax a bit, and to tuck into what Mom always called The Most Important Meal of the Day. As guests at a B&B, we are encouraged not only to wake up and smell the coffee, but the coffeecake as well.

With these recipes, you will find that you don't have to be on vacation to enjoy a visually appealing and appetite-satisfying breakfast. Best of all, you can say goodbye to rubbery eggs.

The Florida House Inn

Over the years, innkeepers Bob and Karen Warner have found that breakfast is an integral part of the B&B experience.

"People come down to breakfast hungry," Mr. Warner says, "and are happy to talk and eat and pass around the bowls of food."

Hash brown and sausage mini-frittatas

Makes 12 mini-frittatas for 4 servings

1/4 pound spicy turkey sausage ( 1/2 cup)

1 teaspoon vegetable oil, preferably canola oil

1 small onion, chopped ( 1/2 cup)

1 1/2 cups frozen hash-brown potatoes, thawed

1 clove garlic, very finely chopped

1 teaspoon dried oregano

1 teaspoon dried thyme leaves

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

3 large eggs

2 large egg whites

1 cup buttermilk

1/4 cup freshly grated Parmesan cheese

2 tablespoons all-purpose white flour

1 cup prepared salsa

Heat oven to 350. Lightly oil 12 muffin cups or coat with nonstick cooking spray; set aside.

Heat a nonstick skillet over medium-high heat.

Crumble sausage into the pan and cook, stirring, until browned, about 5 minutes.

Transfer the sausage to a bowl.

In the same skillet, heat oil and add onions and potatoes; cook, stirring occasionally, until the onions and potatoes are light golden, about 10 minutes.

Stir in garlic, oregano, thyme, salt, pepper and the browned sausage. Cook, stirring, 1 minute more. Add 1/3 cup water, and stir until the water has just evaporated, about 1 minute. Remove from the heat.

In a bowl, whisk eggs, egg whites, buttermilk, Parmesan and flour. Add the sausage and vegetables. Spoon the mixture into the prepared muffin cups.

Bake until the frittatas are set and golden on top, about 20 minutes. Run a small knife around the edge of each frittata to loosen. Serve immediately, passing salsa alongside.

250 calories per serving; 34 grams protein; 11 grams fat (3 grams saturated fat); 22 grams carbohydrate; 1,212 milligrams sodium; 185 milligrams cholesterol

The Old Rittenhouse Inn

The Old Rittenhouse Inn is perched on a hill in Bayfield, Wis., a Victorian jewel of a town on Lake Superior. Local products, such as fresh trout, wild rice, apples and berries, often grace the breakfast table at the inn.

Wild rice pancakes

Makes about 24 pancakes for 6 servings

1 cup all-purpose white flour

1 1/2 tablespoons sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 cups buttermilk

1 large egg

2 large egg whites

3 tablespoons vegetable oil, preferably canola oil

1 cup cooked wild rice (from 1/3 cup raw rice)

In a small bowl, whisk flour, sugar, baking powder, baking soda and salt.

In a larger bowl, whisk buttermilk, whole egg, egg whites and 2 tablespoons of the oil.

Gradually add dry ingredients and stir to combine. Stir in wild rice.

Heat a griddle or large nonstick skillet over medium heat. Brush a little of the remaining 1 tablespoon oil over the surface of the pan.

Spoon the batter onto the griddle using about 2 tablespoons for each pancake.

Cook the cakes until bubbles in the batter break on the surface; flip and cook until browned.

If you like, serve with Wisconsin cranberry compote (recipe below).

Test kitchen note: Wild rice takes about three times as long to cook as white rice.

220 calories per serving; 7 grams protein; 9 grams fat (1 gram saturated fat); 29 grams carbohydrate; 371 milligrams sodium; 39 milligrams cholesterol

Wisconsin cranberry compote

Makes about 2 cups for 8 servings

1 small seedless orange, scrubbed and quartered (not peeled)

1 cup cranberries, fresh or frozen

1 apple, cored and chopped (not peeled)

1/2 cup cranberry-juice cocktail

1/2 cup sugar

2 tablespoons honey

1 teaspoon grated fresh ginger

In a food processor fitted with a metal blade, coarsely chop orange quarters and cranberries.

Transfer to a saucepan and stir in apples, cranberry-juice cocktail, sugar, honey and ginger.

Bring to a simmer over medium-low heat and cook, stirring occasionally, until slightly thick, about 10 minutes.

Transfer the compote to a bowl.

Refrigerate until cold, about 1 hour, or overnight.

95 calories per serving; 0 grams protein; 0 grams fat; 25 grams carbohydrate; 1 milligrams sodium; 0 milligrams cholesterol

Pub Date: 4/07/96

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