Eggs in a carton

Pentagoet Inn Featherbed Eggs

This dish is assembled the night before serving and baked in the morning. Serves 6 6 x 10 baking pan Ingredients: 1 loaf of sturdy white bread, crusts removed, cut into 1″ cubes ¾ lb Vermont cheddar cheese, grated ½ lb breakfast sausage 2 cups half & half 6 eggs 2 t dry mustard Procedure: Remove meat from sausage casing and sauté until browned. Set aside. Whisk together half & half, eggs and dry mustard. Set aside.Butter baking dish. Layer bread to cover bottom, add layer of sausage, half the cheese, layer of bread. Pour seasoned cream/egg mix over contents. Top with remaining cheese. Cover with tin foil. Butter interior foil surface so cheese doesn’t stick while baking. Refrigerate overnight. Preheat oven to 375°. Bake on sheet pan for approximately 60 minutes or until center is set.

Raspberry Compote

2 1/2 Cups of Raspberries 3 Tablespoon of Sugar (add more to taste if wanted) 1 Tablespoon of Lemon juice Puree raspberries in blender or food processor, place in a saucepan with sugar and lemon juice on medium heat until sugar is dissolved and has thickened slightly

Lemon Ricotta Pancakes

We added these wonderfully light pancakes to our breakfast lineup this past summer, serving them with various fresh fruit compotes. 3 eggs, separated 2 tablespoons sugar ¼ cup all-purpose flour ¼ teaspoon salt ¾ cup ricotta cheese grated zest of 2 lemons ¼ cup (1/2 stick) butter, melted Separate the eggs and beat whites until they hold stiff peaks. In another bowl, stir together the egg yolks, flour, ricotta cheese, butter, sugar, salt, and lemon zest until well mixed With a large spoon or a spatula, fold the egg whites into yolk mixture. Gently stir until there are no yellow or white streaks. Heat a skillet or griddle over medium heat. Grease lightly and spoon out about 3 large tablespoons of batter for each pancake. Cook slowly for about 1 ½ minutes, then turn the pancake over and cook about 30 seconds. Keep the pancakes warm in a 250°F oven until ready to serve. Makes 12 pancakes.

Heart shaped Lemon Cream & Raspberry Brulee

Lemon Cream & Raspberry Brulee

Ingredients 3 yolks 2 eggs ¾ cup sugar ½ cup lemon juice zest ½ small lemon 4 oz. butter cut in ½ cubes (keep chilled) ½ cup heavy cream Fresh Raspberries Directions: Making the Lemon Curd: Bring 2 inches of water in double boiler to a boil. Combine the yolks, eggs, sugar, lemon juice and zest in a bowl or top pan of double boiler. Put bowl on top of double boiler and whisk continuously until thick and creamy. Remove from heat and immediately whisk in the 4 ounces of chilled butter until incorporated. Pour mixture through a fine sieve while still warm. Chill lemon curd in the refrigerator until cool, 2-3 hours. Making the Lemon Cream: Measure ½ cup of heavy cream, whip until soft peaks form. Measure 1 cup of lemon curd in to bowl with whipped cream. Using a spatula, gently fold the curd and heavy cream until incorporated. Assembling: Place seasonal berries in the bottom of ramekin, spread and smooth the lemon cream over the top of the berries. Sprinkle lemon cream with 1 tablespoon of granulated sugar. Using kitchen torch, sweep the flame over the surface of the sugar until it begins to caramelize and turn a light brown. Garnish with fresh berries and flowers to serve. *Any remaining lemon curd is delicious on scones and pastries! Williams & Sonoma carries a kitchen torch that is perfect for creating the brulee topping.

Ginger spice cookies

Ginger Spice Cookies

Ingredients ½ cup sugar ½ cup light brown sugar 8 oz. unsalted butter softened 1 egg 1/3 cup molasses 2 ¼ cups flour 1 tablespoon ground ginger ½ teaspoon allspice 1 teaspoon cinnamon 1 teaspoon baking soda ½ teaspoon salt ½ teaspoon white pepper Directions Combine flour, ground ginger, allspice, cinnamon, baking soda, salt, white pepper together in bowl. Blend using a whisk, until ingredients well mixed. Set aside. Place softened butter, sugar and light brown sugar in mixer and blend on medium-high speed. Scrape down sides of the bowl several times, mixing for a total of 5 minutes. Once well blended add egg on low speed, mix until just incorporated. Add molasses on low speed, mix until just incorporated, scraping down the sides of the bowl. Add half of the flour mixture and blend on low until just incorporated. Add the remaining half and blend on low until just incorporated, scraping down the sides of the bowl. Place dough in refrigerator for overnight to chill. Remove dough from refrigerator, roll into round balls about nickel-to-quarter size. Roll cookie dough balls in sugar, place back in refrigerator to chill. It is important to keep the cookie dough cold so just work with small amounts at a time. Heat oven to 350˚F Line several sheet pans with parchment paper. Remove chilled cookie dough balls from refrigerator and space on cookie sheets. Place in the oven for 6-10 minutes, remove when just edges are crisp and firm. *The cookie dough freezes well, so you can bake what you need and save the rest in a well-sealed container in the freezer for later use