Buttermilk Falls Inn
220 North Road
Milton, New York, NY 12547, United States
+1 845 7951310

Breakfast, Breakfast, Breakfast!

Posted on July 1, 2013 by ButtermilkAdmin

Alright, so here is the full scoop on our breakfasts: we here at Buttermilk Falls Inn are big breakfast people, and we strive every morning to make our breakfasts be the freshest, best(est) breakfasts we can possibly craft for our guests. If you’ve stayed here before with us, then you know this to be true, and to those of you who haven’t yet, it truly has to be experienced to be believed. David, our in-house baker, makes a number of items fresh: made-the-same-morning breads, bialys, and bagels, which you have to try to believe how good they are, as mere words cannot do them justice. That’s topped off with our selection of fresh juices, organic, fair-trade Colombian Roast coffee, and our high-quality Harney & Sons Teas, a local tea company based out of Millerton, NY. You may have seen their teas at such places as Barnes & Noble bookstore, or at their store in SoHo, Manhattan. However, this is all icing on the cake – the main attraction is our breakfasts, artisanally crafted by our Breakfast Chef, Susan. Behind her warm, friendly demeanor is a veritable treasure trove of recipe ideas, all of which feature produce grown from our own farm, Millstone Farm, or eggs from our own free-range heritage-breed chickens – creating a collection of what are quite possibly the best breakfasts I’ve ever had. However, Susan isn’t greedy with her recipes – in fact, she loves to share them! Here by popular demand, some recent recipes from Buttermilk Kitchen. Try them out for yourself!

Kickstart Quinoa Breakfast

1 Cup uncooked rinsed quinoa

2 Cups water

1 tbsp. EV Olive Oil

¼ Cup ricotta cheese

¼ Cup almonds, slivered

½ cup apricots, dried, cut into ½ in. pieces

2 tbsp. maple syrup

½ tsp. orange zest

½ tsp. ground cinnamon

1.) In a small saucepan, place in the quinoa, and cover with the water, and bring to a boil. Then, reduce it to a simmer until the water has been completely absorbed by the quinoa, for about 15 minutes. Fluff the quinoa with a fork and cover, and set aside.

2.) Heat the olive oil in a medium sized skillet at medium heat. Add the almonds and stir until lightly browned, for about 2 minutes. Then add the apricots, maple syrup, orange zest and cinnamon to the skillet and continue to stir until all ingredients are well mixed together, for about another 2 minutes.

3.) Add the quinoa to the skillet and stir until all ingredients are well mixed. Serve the quinoa mixture in small bowls with a healthy dollop of ricotta cheese served on top.

Maple Bacon and Grits Bake

8 strips of bacon, chopped into 1/8 in. pieces

2 Cups 2% milk

1 ¼ Cups water

1 Cup quick-cooking grits

½ Cup maple syrup

4 eggs, beaten

½ tsp. salt

Chives for garnish

1.) Preheat the oven to 350 degrees. In a large skillet over medium heat, add the bacon and cook until lightly crispy, but not overdone. Remove the cooked bacon pieces with a slotted spoon and place on a plate lined with paper towels, allowing them to dry. Place aside the excess bacon fat for later on in the recipe.

2.) In a large saucepan over high heat, add the milk, water and salt, and bring the mixture to a boil. Slowly stir in the grits, a little bit at a time. Reduce the heat to Medium low, and cook covered until the grits have thickened, stirring occasionally, for about 7 minutes or so. Remove from the heat and add in the maple syrup, half of the cooked bacon pieces, and the excess bacon fat from step one.

3.) In a bowl with the beaten eggs, add a small amount of grits, stirring well. Then, place the egg mixture into the larger mixture, and mix well.

4.) Grease an 8 in. square baking dish and transfer the grits mixture into it. Place in the oven and cook for 1 hour, or until a knife inserted into the center of the bake comes out clean. Sprinkle with the remaining bacon pieces and chives, and let sit for 5 minutes before serving.

Decadent Gruyere & Prosciutto Strata

2 tsp. canola oil

4 oz. thinly sliced prosciutto, chopped

4 cups chopped yellow onion (approximately 2 onions)

4 eggs, beaten

2 ½ Cups 2% milk

¼ tsp. ground mustard

1/8 tsp. fresh ground pepper

8 cups cubed French bread (approximately ½ of a loaf)

1 ½ cups gruyere cheese, shredded, divided

1.) In a large skillet, heat the canola oil over medium high heat. Add the prosciutto pieces, and cook until they are crispy, for about four minutes. Remove from the skillet, and add the chopped onion. Cook until the onion becomes soft and translucent, for about 5 minutes or so.

2.) In a separate large bowl, mix together the eggs, milk, mustard and pepper. Stir in the cubed bread pieces and the cooked onions. Then, put aside 2 tbsp. of the cooked prosciutto for garnish, and add the rest of the prosciutto to the mixture.

3.) Grease a 13×9 inch pan, and add half of the bread mixture to it. Evenly top the bread layer with half of the gruyere cheese, and then add the remaining bread mixture on top of the layer of cheese. Cover and refrigerate the strata, and the remaining cooked prosciutto, and allow both to refrigerate overnight.

4.) Preheat the oven to 350 degrees, and remove the strata from the refrigerator, making sure to remove the cover from it as well. Bake for 20 minutes. Top the strata with the remaining cheese and prosciutto, and bake for an additional 20 minutes, until a knife inserted in the center comes out clean. Let the strata stand for 10 minutes before serving.

And here are some sweet treats we serve for breakfast as well!

“Humongous” Buttermilk Muffins With Local Blueberries

½ cup butter, softened

1 cup sugar

2 eggs

½ cup buttermilk

1 tsp. vanilla extract

2 cups unbleached AP flour

2 tsp. baking powder

¼ tsp. salt

2 cups local blueberries

And for the topping:

3 tbsp. sugar

1/8 tsp. freshly ground cinnamon

1/8 tsp. freshly ground nutmeg

1.) Preheat the oven to 400 degrees. In a large bowl, cream the butter and sugar until they become light and fluffy. Add the eggs one at a time and beat each egg well. After adding all of the eggs, beat in the buttermilk and vanilla.

2.) In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry mixture slowly into the wet mixture, beating until just mixed. Do not over mix. Then, gently fold in the blueberries until they are all evenly distributed.

3.) Grease a pan of “jumbo” muffin cups, or line with paper liners if you’d like, and fill with the batter until it reaches 2/3 full. In a small bowl, mix together the topping ingredients, and gently sprinkle the mixture over each muffin cup. Place in the oven and bake for 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Let the muffins stand for 5 minutes before serving.

Swedish Coffee Cake

1 Cup unbleached AP flour

½ cup cold butter, cut into cubes

2 tbsp. ice water

And for the topping:

1 cup water

½ cup butter

1 tsp. Almond extract

1 cup unbleached AP flour

3 eggs

And for the glaze:

1 cup confectioner’s sugar

2 tbsp. butter, softened

1 tbsp. 2% milk

1 tsp. almond extract

1 cup coconut flakes

1.) Preheat the oven to 375 degrees. Place the flour in a small bowl, and cut the butter into smaller pieces, until crumbly. Very slowly, gradually add the ice water, tossing the mixture together carefully with a fork until the dough holds together well when pressed with the fork.

2.) On an ungreased baking sheet, press the dough slowly in a 10 in. circle until evenly pressed all around.

3.) To make the topping, place a large saucepan on the stove over medium high heat and add the butter and water, continuing to cook until the mixture reaches a rolling boil. Remove the pan from heat and add the almond extract. Add the flour all at once to the pan and beat vigorously until well blended, to make sure that there are no lumps remaining. Place the pan back on a burner at medium heat, and continue to vigorously stir until the mixture begins to pull away from the sides of the pan and starts to form a ball. Remove the pan from heat and let stand for 5 minutes.

4.) Add the eggs, one at a time, beating each egg well until after each addition until smooth. Continue beating the mixture until the mixture Is evenly smooth and shiny, keep beating until there are no lumps. Then, spread the mixture over the pastry on the baking sheet.

5.) Bake for 30 minutes or until lightly browned. Remove from a pan to a wire rack to cool completely.

6.) For the glaze, beat all ingredients in a small bowl except the coconut well until smooth. Drizzle over the top, and add coconut flakes.

Bon appetit! I hope you enjoy making these recipes as much as we have!