My Favorite Cook Book: Breakfast and Booze
By: Keith
It isn’t going to win me any prizes for low fat cooking, but it’s been the only cookbook I consistently go back to time and again for hearty, feel good food. It’s the Longfellow’s Wayside Inn Cookbook. The Wayside Inn is the oldest continuously operating inn in America (according to what I’ve always been told and their own website). These days it’s a tourist destination on Old Route 20 in Sudbury, MA (It’s still a functioning inn if you want to sleep there). Read all about it here. I gave Mely her engagement ring at the Wayside Inn in 1996 and my twin sister had her wedding rehearsal dinner in a private dining room in the Inn in 2003. Today, because I was in the mood for a big heavy breakfast, I whipped out the gift shop cook book and made this super simple breakfast.
My Wayside Inn Breakfast:
(I made eggs with it too, but nobody needs a recipe for eggs.)
Pancake Batter:
(makes about 24 pancakes)
2 Cups Milk
2 ¼ cups cake flour
1 ½ teaspoons salt
4 teaspoons baking powder
5 teaspoons sugar
2 eggs
6 teaspoons melted butter
Place all ingredients except butter in bowl and mix with wire whisk until ingredients are all incorporated. Do not over mix.
Blend in melted butter.
Test readiness of griddle by sprinkling a few drops of water on surface, if they dance around, pan is ready. Grease if necessary.
Pour batter onto hot pan. Turn pancakes as soon as they are puffed and bubbles form on surface.
Remove from pan to warmed plates when second side is Golden Brown.
Serve with butter and maple syrup (real maple syrup of course). Left-over batter can be kept in the refrigerator for 1-2 days but may need to add more milk to thin to pouring consistency.
Wayside Inn Country Sausage:
(makes 20 - four ounce patties)
5 Pound Boneless pork butt
1 teaspoon ground mustard
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon rubbed sage
Clean off excess fat from pork butt.
Cut Meat into portions small enough to fit into grinder. Place meat in bowl and add seasoning. Mix Thoroughly.
Pass Meat through grinder and form into patties.
Can be baked in 400 degree oven or by griddle until patties are ready when tested with fork and juice runs clear.
Old Fashioned Booze: You know you love booze
(I didn’t make any of these yesterday, but I include them because they’re historically relevant and tasty; and, in the case of Hot Buttered Rum, entering the region of absolute delectability.)
Coow Woow: The first mixed drink in America!
2 Parts rum
1 Part ginger brandy
You can adjust the liquor proportions to your own taste.
Pour over crushed ice, stir, strain and serve into cocktail glass.
Hot Buttered Rum
1 ¾ ounces rum
¼ teaspoon super fine sugar
Lemon Twist
1 butter pat
1 cinnamon stick
Ground Cinnamon
Hot Water
Add Rum and Sugar to mug; pour hot water in until ¾ full.
Add cinnamon stick, lemon twist and butter pat.
Sprinkle with ground cinnamon
Meeting House Punch: A typical colonial get together drink.
(32 servings)
6 bottles dark beer (12 ounce)
½ pound brown sugar
1 fifth dark rum
1 quart lemon juice
Lemon slices
Combine in punch bowl lemon juice, rum and sugar and stir.
Add beer and garnish with lemon slices.
Related posts:
Look at you writing a kitchen post
I know that inn well, I didn’t live far from Sudbury back in the day. My college was just a quick ride down Route 20.
.-= PJ Mullen´s last blog ..Toddler Haute Cuisine =-.
PJ: I know, man! It’s a first for me
. Maybe your hamburger post inspired me!
I only dish I make:
Hard-Fried Eggs — Break egg shells. Pour contents into skillet. Break yoke. When hardened, flip. 3 minutes later, place on small plate. Sprinkle salt and pepper on eggs. Let sit for 11 seconds. Enjoy (serves 1).
i was wondering where the booze was for a second there.
That’s cool. But if you can add the booze to breakfast… now that’s a winning combo right there.
.-= Que´s last blog ..Another Year Better =-.
Booze, it’s not just for dinner anymore.
Wait! When did this become a Foodie Blog? Whenever it happened … YOU WIN! Booze and breakfast! Nicely done! Between you and PJ, I am going to have to throw down my “DeerCamp Dinner”. I only make it when I go hunting but it is always worth the wait.
Now I have to try to bump my Foodie Blog off my blog roll and put this one one there.
Well, I have some sort of passion for cooking, so I am always interested in finding new recipes, new kitchen appliances, like blenders or juicers, new restaurants and so son. Cookbooks are good sources of recipes, so buying a new one every once in a while never hurts. This one seems interesting.