We know it’s hard to get out of our comfortable featherbeds in the morning, however with the smells of Green Mountain Coffee brewing early and breakfast being served from 8:00, 8:30 and 9:00am it is our aim to start you off with a delicious filling homemade 3 course breakfast to get you started on your day of wedding preparations, skiing, hiking, biking or whatever! You never know what will be on the menu for the day it could be; the famous Featherbed Eggs, Stuffed French Toast accompanied with with cider poached pears, brown sugar baked apples or fresh seasonal fruit along with our always homemade muffins, breads and coffee cakes! Afternoon treats could be one of Tom’s homemade pies or Featherbed Inn molasses oatmeal cookies with coffee, tea, hot cocoa or cool beverages for the warm months.
\Oven-baked Grapefruit, Stuffed French Toast with Vermont Maple Syrup;
OR Featherbed Eggs;
OR Hot-from-the-Oven Dried Fruit Scones, Fresh Fruit with Vanilla Sauce, Baked-Puffed Pancake with Orange-Apricot Sauce;
OR Pears Poached in Apple Cider.
FEATHERBED EGGS
6 slices sour dough bread
salt and pepper to taste
1 1/2 C. sharp cheddar cheese, shredded
dried chopped chives
dried dill
2 1/4 C. half and half
9 eggs, beaten
Butter 6 individual (6-oz.) ramekins. Remove crusts from bread slices and cut in a circular pattern; place circles in the bottom of each dish. Sprinkle slices with salt and pepper to taste. Top each slice with about 1/4 C. shredded cheese. Sprinkle chives and dill on top of cheese. In a large bowl, beat together eggs and half and half. Pour egg mixture over the cheese to about 1/2 inch from the top of each dish. Place ramekins in oven-proof baking dish. Cover with plastic wrap and refrigerate overnight. In the morning, place about 1 inch of water in baking dish and bake eggs in 350¡ oven for 45 minutes or until they "puff" up and are nicely golden brown on top.
HARVEY GIRLS LITTLE ORANGE PANCAKES
This is a great recipe for people who cannot tolerate milk products. The liquid is orange juice! They are very popular at the Inn; light and delicious.
1 Cup all purpose flour
1 Tablespoon sugar
2 tsp. baking powder
1/4 tsp. salt
1 beaten egg
1 tsp. grated orange rind
1 cup orange juice
1/4 cup mandarin orange slices (cut in half)
In a mixing bowl stir together dry ingredients (first four items); in another bowl combine egg, rind, and juice. Mix the two together JUST TILL BLENDED. Gently drop in orange sections. Using 1/3 or 1/4 measuring cup, pour batter on hot, lightly buttered griddle. Cook pancakes until golden brown. Makes about 8 pancakes. NOTE: THIS BATTER DOES NOT LIKE TO BE PLAYED WITH. Serve with Vermont Maple Syrup.
POACHED PEARS
Bosc or Anjou pears, peeled cut in half, cut off top stem and bottom scoop out seeds with melon baler, slicing a thin area where stem goes into the seeds. Meanwhile cook cider( size of cider depends on how many pears you are poaching) with honey, cinnamon, nutmeg and cloves, bring to a boil. After peeling pears put in boiling cider cook till tender. Turn off heat let sit to cool refrigerate. Serve with granola and cranraisins.
FEATHERBED INN MOLASSES OATMEAL COOKIES
2 c Sugar
1tsp Cinnamon & Nutmeg
1 c Vegie oil
2 c Oatmeal
1/3c Molasses
1/2c Raisins
1/2c Choco Chips
2 Eggs
2c Flour
1tsp Baking Powder
1tsp Baking Soda
Combine first 4 ingredients in a mixing bowl beat till smooth. Combine flour and next 4 ingredients stir, add to the sugar mixture Mixing well, then add oatmeal, raisins and choco chips. Bake 350- 10-12 mins
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The Featherbed Inn
Innkeepers: Linda & Tom Gardner
5864 Main Street, Rte. 100
Waitsfield, VT 05673
Phone: 802-496-7151
Fax: 802-496-7933
E-mail: featherbedinn@madriver.com