The Queen, A Victorian Bed and Breakfast
We start training our Chefs early.
Breakfast is an experience!
At The Queen, A Victorian Bed and Breakfast, we believe in letting our guest s create their own experience! So when it comes to breakfast we have four options for you to choose from.
Everyday we serve a full hot candle - light breakfast in our dining room @ 9: 0 0 A.M.* where guests can come together, enjoy conversation and great food.
We can deliver two full hot breakfasts to your room for you to enjoy privately in your room @ 9:30 A.M.* for a $15.00 room service fee per morning .
We’ll pack the "IN” room refrigerator with a deluxe continental breakfast of j uice, yogurt, muffins, fruit, cereal/milk so you can snuggle, sleep late and eat whenever you like in the privacy of your room.
Leaving early? But want to sleep as late as possible? Try “Breakfast in a Bag”. We will stock the refrigerator in the dining room with juices and yogurt. The table will have an array of fresh fruit, pastries, granola bars, etc. as well as a bag, napkins, plastic ware, and take out cups. You can pack your own bag with as much or as little as you like and leave whenever you like. This a perfect option for fishermen or business people with early appointments.
Menus are planned with consideration for allergies and also for diabetics, vegetarians, vegans, and those who are serious about weight loss and hesitant to splurge for breakfast. But please let us know the day before so we can plan appropriately.
*We try to be flexible with the time if guests have a particular need. Flexibility, however, depends upon timeliness of the request, available staffing, and the menu for the day. But please don’t hesitate to ask. In order to fulfill your request, we ask that, whenever possible, you let us know by 5:00 P.M. the day before if you choose anything other than Option1.
Turn eggs and toast into a romantic gourmet breakfast.
Crème Brule French Toast
Serves 6 (to make for two, simply divide ingredients by three but do not reduce the caramel sauce unless you also reduce the size of your pan.
Melt 1 stick butter
Stir in1 cup packed brown sugar and 2 tbsp corn syrup.
Spread on bottom of a cookie sheet. Cookie sheet should have sides, such as a jelly roll pan. Save clean up time by lining the pan with aluminum foil.
Mix 9 eggs, 2 1/2 cups half and half, 1 tsp vanilla, 1 tsp triple sec.(can substitute orange or almond extract) and ¼ tsp of salt.
When served at The Queen, we start with a home made French bread baked in a round loaf pan. When using a smaller loaf of bread you may need to use two slices to form your heart. Soak the bread in the egg and milk mixture until saturated. Lay soaked bread hearts on top of the caramel sauce. Cut a small V on one side to form the top of the heart and pinch the opposite two sides together to form the bottom point on the heart.
Bake and Serve
Bake 30 minutes at 350 degrees.
Serve caramel side up and top with a fresh flower, fresh fruit or shaved chocolate for a garnish.
To save more time for romance, this recipe can be prepared the night before and refrigerated until time to bake.
This recipe is a great way to sneak a healthy breakfast in before the heavy tailgating begins. It can be prepared the night before and served as the early tailgaters arrive for a noon kickoff or let each guest help his or her self as they wander into the kitchen the morning after the party after the big win!
The Queen’s Royal Oatmeal
~ Layer the bottom of a large crock-pot with peeled and sliced apples. Other seasonal fruit may be added or substituted as desired.
Sprinkle ½ cup brown sugar, 1 teaspoon nutmeg and 1 teaspoon cinnamon over the
~ Dot with butter.
~ Scatter a handful of walnuts or other preferred nuts evenly over the surface.
~ Layer 3 cups of oatmeal over the fruit and nuts.
~ Pour 6 cups of milk over the oatmeal.
~ Set the crock-pot on low and go to bed. Sleep tight and don’t let the bed bugs bite.
Get up the next morning to the smell of fresh baked apple pie throughout the house.
Submitted by The Queen, A Victorian Bed and Breakfast with credit to innkeeper Betsy Barroner and her mother.
The Governor’s Waffles
Mix all dry ingredients.
~1 3/4 cup flour
~ 2 1/4 teaspoons baking powder
~ 1/2 tsp. salt
~ 2 tablespoons brown sugar
~ 1 tsp. cinnamon
~ 1/2 tsp. nutmeg
Beat the eggs and mix with oil, milk and soda.
~ 1 tablespoon oil
~ 1 cup milk
~ 3/4 cup club soda
Lightly stir wet and dry ingredients together leaving a few lumps.
Adjust the amount of batter and cooking time to suit your waffle iron.
Don’t cook too long so they are light and fluffy.
Note: Top with FRESH raspberries and whipped cream or pecans, sautéed apples and maple syrup.
The Queen’s Not-So-Secret Secret Sauce
The secret to the sauce is in the blender. I use very hot clarified butter and add it slowly to the yolks while they are blending. The butter must be VERY hot to cook the yolks. The thickness of the sauce can be affected by the size and temperature of the yolks. We use large eggs at room temperature. The flavor can be varied greatly by the amount of lemon juice used and the kind and amount of mustard. Experiment to suit your taste.
Ingredients to serve four:
~ Place 4 egg yolks in a blender
~ Place 1 stick of butter, a squirt of spicy mustard, and 2 to 3 tablespoons of lemon juice in a microwaveable container.
~ Heat the butter mixture to bubbling and pour into the blender while blending.
If too thick, add a teaspoon of hot water.
If too thin, put a small amount back into the microwave for 10 seconds and blend into the sauce.
If using unsalted butter, add salt to taste. A pinch of freshly ground black pepper and/or a dash of Tabasco is also nice.
Impossible Ham and Asparagus Pie
(makes own crust)
~ 2 cups cooked ham, cubed
~ 1 1/2 cups Swiss cheese, shredded
~ 2 cups asparagus pieces
~ 2 green onions, sliced
~ 1 1/2 cups milk
~ 3 eggs
~ 3/4 cup buttermilk baking mix
~ Salt and pepper
Preheat oven to 400 degrees. Grease a 10 inch pie plate. Sprinkle the ham cheese asparagus and onions in the pie plate. Combine the other ingredients in a blender and mix for 15 seconds on high speed or beat for one minute with a hand mixer. Pour the mixture over the meat and vegetables.
Bake and Serve
Bake for 40-45 minutes or until a knife inserted in the center comes out clean.
Cool for five minutes before serving.
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