Annapolis B&Bs share recipes in cookbook


Most are easy

many can be made ahead


April 21, 2004|By Liz Atwood | Liz Atwood,SUN STAFF

Maybe you don't live in an 18th-century mansion furnished with period antiques. But even if your home is decidedly modern, you can still eat like the guests of an Annapolis bed and breakfast.

The Annapolis Bed & Breakfast Association has published a book of recipes from its 15 members. In Favorite Recipes of Annapolis Bed & Breakfasts (Fundcraft Publishing, 2003, $10), you'll find more than 70 pages of recipes ranging from appetizers to desserts. As might be expected, many of the dishes are breakfast or brunch offerings, including six kinds of pancakes and 11 types of French toast.

One of the most revealing insights into these recipes is that most are easy and many can be prepared ahead of time. Obviously, the folks who run the bed and breakfast places have more to do than cook all day.

Few of the recipes could be considered innovative or novel. You'll find party staples such as artichoke-and-spinach casserole and crab dip. The No Bake Peanut Butter cookies are made with Rice Krispies, and the banana split is topped with Cool Whip. But there is a certain luxurious comfort to be found in the flank steak flavored with bourbon or crepes with strawberries.

The rich Carrot Ginger Soup from 55 East Bed & Breakfast provides a wonderful start to a spring dinner, while the Dolls' House Baked Peach French Toast is a sweet and easy way to kick off a lazy Sunday.

If you have an hour to make breakfast, then try the Harbor View Inn's Ham, Pear and Brie Strata. It isn't exactly low-fat, but it's a filling meal that will keep you satisfied until lunch.

Favorite Recipes of Annapolis Bed and Breakfasts is available at the Annapolis and Anne Arundel County Conference and Visitor Bureau, 26 West St., Annapolis.

Ham, Pear and Brie Strata

Serves 6

4 eggs

1/2 cup milk

1 tablespoon melted butter

salt and pepper to taste

4 cups rye bread, cubed

1 cup maple ham, chopped

2 pears, peeled, cored and chopped

2 green onions, sliced

6 ounces brie cheese, cubed

Whisk together eggs, milk, butter, salt and pepper. Fold in bread, ham, pears and onions. Spread into greased 1 1/2 -quart baking dish. Top with cheese. Bake uncovered at 350 degrees for 40 to 45 minutes, until cheese is melted and eggs are set. Serve with warm maple syrup.

- Harbor View Inn

Per serving: 314 calories; 20 grams protein; 17 grams fat; 8 grams saturated fat; 21 grams carbohydrate; 3 grams fiber; 197 milligrams cholesterol; 420 milligrams sodium

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