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Breakfast for dinner? Why not?
Yesterday 8600 students were treated to a Sunset Breakfast by the dining services at the University of Georgia in the 3rd Annual “Sunset Breakfast: Dawn Inspired Dishes Served at Dark”. It’s one of the many award-winning special events the dining services at UGA offer, and according to chefs there it’s a great way to introduce students to the culinary adventure of a B&B. Innkeepers throughout the country submitted recipes for chefs to consider for this special dinner. Yesterday we described the Blueberry Sour Cream Coffee Cake offered by Gracehill B&B. Today, we’ll share another recipe highlighted at the dinner.
Katheryn White of the Beechmont Inn B&B in Hanover, PA submitted her recipe for Strawberry Cornmeal Muffins, and was thrilled when it was chosen for the special Sunset dinner. One of the Eight Broads in the Kitchen, a collection of feisty innkeepers who really have fun with their food, Katheryn shared “ I love to bake, love to learn about and incorporate regional influences from around the country, and I enjoy sharing my recipes”. We’re pretty sure this is the first time her recipe has been shared with 8600 hungry people at one time, but Katheryn truly enjoys unique culinary feats and showing people a better way to breakfast.
Here’s the recipe for the Beechmont Inn B&Bs Strawberry Corn Muffins featured at the Sunset Breakfast.
Cooking Temp: 375 degrees
Prep Time: 15 minutes
Cooking Time: 20 minutes
Portions: 1 dozen regular muffins
1 cup Cornmeal
1 cup Flour
1/3 cup Sugar
2 ½ teaspoons Baking powder
¼ teaspoon Salt
2 cups, fresh (or frozen) Strawberries, cut into small pieces
1 cup Vanilla yogurt
¼ cup Canola oil
1 large, slightly beaten Egg
Preheat oven to 375 degrees. Grease muffin pan or line with paper cups.
In a large bowl, combine and whisk together the cornmeal, flour, sugar, baking powder and salt. Add strawberries and toss gently to coat with the flour mixture.
In a small bowl, whisk together the yogurt, oil and egg.
Add yogurt mixture to flour mixture and combine until dry ingredients are just combined. Do not over-mix. Fill muffin cups about 2/3 full and bake for 20 –25 minutes. Makes 1 dozen.
These muffins are a great accompaniment to egg dishes and here’s one of the Beechmont Inn’s specialties.
Eggs in Ham from Beechmont Inn
1/2 lb. asparagus (or 12 spears)
1 tbsp olive oil
12 slices Tavern Ham (or Black Forest)
12 large eggs
1/2 cup grated cheddar or gruyere cheese
6 English muffins, toasted
12 slices of Beefsteak or heirloom tomatoes
Parsley for garnish, finely chopped
Preheat oven to 375 degrees.
Wash and slice asparagus into 1/2 inch pieces. Cook asparagus in skillet coated with olive oil over moderately high heat for about 2 minutes. Add salt and pepper to taste. Remove from heat.
Spray or lightly oil a regular muffin tin. Position one slice of ham in each muffin cup (the ends of the ham will stick above the edge of the cup). Place asparagus in the bottom of the ham cup and crack one egg on top of the asparagus. Bake in the middle of the over for about 12 minutes. Remove the muffin tin and sprinkle about 1/2 tbsp cheese over each egg; return to the oven and bake another 4 -6 minutes until eggs are set (about 18 minutes total). Season with salt and pepper to taste.
Remove the egg in ham from each muffin cup using two spoons and place on plate to serve. Or, place a toasted English muffin half on the plate followed by a slice of tomato (yellow, orange and heirloom varieties add color and interest) with the ham egg cup on top. Garnish with chopped parsley.
Note: chopped tomatoes, mushrooms, artichoke hearts, zucchini or broccoli can be used instead of asparagus. Be sure to seed the tomatoes or lightly saute vegetables to evaporate liquid before using. Herbs de provence, tarragon, chives and thyme can be used depending upon the choice of vegetable.
Remember, when considering your next getaway, remember the better way to stay and you’ll find the better way to breakfast too!
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