Breakfasts of Yesteryore

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happykeeper

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Over the years, our breakfasts have moved up the food chain and it is rare these days to find most of those old time favorites on our menu. So it was with great delight that I discovered a partial pack of maple bacon in the freezer. We are closed for a few days and it was my husband's birthday, so we had:
Pan-scrambled eggs with cheese and bacon. I started thinking about some of things we served in the early years.
WHAT'S NOT FOR BREAKFAST ANYMORE AT YOUR PLACE?
 
Eggs Florentine, Coddled Eggs (this was a biggie with the PO), Eggs Benedict, any kind of baked eggs which shows a whole yolk, quiche with a crust, weak coffee
 
Egg Casseroles.
Baked French toast (even though this was a big hit years ago we haven't done it in yonks)
Muffins. (Except the ones we split and grill.)
 
BTW, your breakfast for yourselves is what we serve our guests.
 
Haven't made bread pudding in ages. Made baked pineapple toast for the first time in ages last month when I had a BIG group.
 
Haven't made bread pudding in ages. Made baked pineapple toast for the first time in ages last month when I had a BIG group..
Sounds great! These days, most every carb we use is a whole grain or a fresh fruit or vegetable. No more sweetbread french toast. The only pancake we serve, and it doesn't make it into rotation all the time, is whole grain buckwheat.
 
Haven't made bread pudding in ages. Made baked pineapple toast for the first time in ages last month when I had a BIG group..
Sounds great! These days, most every carb we use is a whole grain or a fresh fruit or vegetable. No more sweetbread french toast. The only pancake we serve, and it doesn't make it into rotation all the time, is whole grain buckwheat.
.
All my bread is homemade. The one I seem to make most these days - after the egg bake w/English Muffin Bread - is the baked oatmeal. That gets rave reviews. I do not do pancakes much at all any more - my maple syrup provider stopped making it and I have not found another yet. Richter's is great stuff, but pricier than I would like. Plus I no longer have the time to go get it - it made for a nice day trip and avoinded the shipping charges.
 
"WHAT'S NOT FOR BREAKFAST ANYMORE AT YOUR PLACE?"
Quiche Lorraine
we have too many fruten-glee, vegetarian, i hate eggs, vegan and more guests at one sitting to even consider a breakfast that serves all.
 
Wow. I look at your lists and I think... thankfully I don't have your clients.
I have raves over my fresh vegetable quiche. And it's not gluten free (we do make a GF version though, when needed). I make pancakes and French toast all the time and nope, not gluten free. I make a lovely dish that has two sunny side up eggs on it (we do offer over easy or scrambled as an option, but they are warned that it compromises the dish.)
I serve carbs. I serve gluten. I hardly even serve meat at all (probably my biggest request is vegetarian or no pork.) And I specifically tell low carb people that they are on their own, we don't do low carb breakfasts.
When people are GF we have GF items, but I don't think it is fair that guests don't get my usual breakfast because someone is GF. In fact, GF usually means that you need to compromise. When I make a GF quiche we vacuum seal individual portions for the future and keep them frozen. The same with GF crepes and blintzes, always ready if needed. (GF crepes and blintzes are usually also dairy free.) And I usually keep a few vegan GF toaster waffles around for emergencies.
On my list, I used to serve a flavour of French Toast that requires an ingredient that I can't get any more, so that's off the list. And this year because of the lack of limes, any dish that usually uses limes is off the list. I have to admit that we haven't served bagels and gravlax for breakfast in a LONG time though, but that's mostly because we make our own and it's not season, yet.
 
"WHAT'S NOT FOR BREAKFAST ANYMORE AT YOUR PLACE?"
Quiche Lorraine
we have too many fruten-glee, vegetarian, i hate eggs, vegan and more guests at one sitting to even consider a breakfast that serves all..
Simplifed...
Get large silicone muffin cups. Cut a tortilla into four pieces, using two of the triangles, overlapping the pointy edges in the centre, make the tortilla act as a crust. Pour quiche ingredients into muffin cups. Bake. Individual quiche.
Or skip the tortilla, break up some hash brown (or use grated potatoes), pour ingredients in and you have GF individual quiche. Make a few extra. Freeze in silicone cup. Remove cup when frozen and put in baggie and label "Annoying fad breakfast for someone who isn't really a Celiac"
 
"WHAT'S NOT FOR BREAKFAST ANYMORE AT YOUR PLACE?"
Quiche Lorraine
we have too many fruten-glee, vegetarian, i hate eggs, vegan and more guests at one sitting to even consider a breakfast that serves all..
Simplifed...
Get large silicone muffin cups. Cut a tortilla into four pieces, using two of the triangles, overlapping the pointy edges in the centre, make the tortilla act as a crust. Pour quiche ingredients into muffin cups. Bake. Individual quiche.
Or skip the tortilla, break up some hash brown (or use grated potatoes), pour ingredients in and you have GF individual quiche. Make a few extra. Freeze in silicone cup. Remove cup when frozen and put in baggie and label "Annoying fad breakfast for someone who isn't really a Celiac"
.
Jon Sable said:
Simplifed...
Get large silicone muffin cups. Cut a tortilla into four pieces, using two of the triangles, overlapping the pointy edges in the centre, make the tortilla act as a crust. Pour quiche ingredients into muffin cups. Bake. Individual quiche.
Or skip the tortilla, break up some hash brown (or use grated potatoes), pour ingredients in and you have GF individual quiche. Make a few extra. Freeze in silicone cup. Remove cup when frozen and put in baggie and label "Annoying fad breakfast for someone who isn't really a Celiac"
Uh no way, sorry. Except the last part... :)
 
"WHAT'S NOT FOR BREAKFAST ANYMORE AT YOUR PLACE?"
Quiche Lorraine
we have too many fruten-glee, vegetarian, i hate eggs, vegan and more guests at one sitting to even consider a breakfast that serves all..
Simplifed...
Get large silicone muffin cups. Cut a tortilla into four pieces, using two of the triangles, overlapping the pointy edges in the centre, make the tortilla act as a crust. Pour quiche ingredients into muffin cups. Bake. Individual quiche.
Or skip the tortilla, break up some hash brown (or use grated potatoes), pour ingredients in and you have GF individual quiche. Make a few extra. Freeze in silicone cup. Remove cup when frozen and put in baggie and label "Annoying fad breakfast for someone who isn't really a Celiac"
.
Jon Sable said:
Simplifed...
Get large silicone muffin cups. Cut a tortilla into four pieces, using two of the triangles, overlapping the pointy edges in the centre, make the tortilla act as a crust. Pour quiche ingredients into muffin cups. Bake. Individual quiche.
Or skip the tortilla, break up some hash brown (or use grated potatoes), pour ingredients in and you have GF individual quiche. Make a few extra. Freeze in silicone cup. Remove cup when frozen and put in baggie and label "Annoying fad breakfast for someone who isn't really a Celiac"
Uh no way, sorry. Except the last part... :)
 
"WHAT'S NOT FOR BREAKFAST ANYMORE AT YOUR PLACE?"
Quiche Lorraine
we have too many fruten-glee, vegetarian, i hate eggs, vegan and more guests at one sitting to even consider a breakfast that serves all..
Simplifed...
Get large silicone muffin cups. Cut a tortilla into four pieces, using two of the triangles, overlapping the pointy edges in the centre, make the tortilla act as a crust. Pour quiche ingredients into muffin cups. Bake. Individual quiche.
Or skip the tortilla, break up some hash brown (or use grated potatoes), pour ingredients in and you have GF individual quiche. Make a few extra. Freeze in silicone cup. Remove cup when frozen and put in baggie and label "Annoying fad breakfast for someone who isn't really a Celiac"
.
Jon Sable said:
Simplifed...
Get large silicone muffin cups. Cut a tortilla into four pieces, using two of the triangles, overlapping the pointy edges in the centre, make the tortilla act as a crust. Pour quiche ingredients into muffin cups. Bake. Individual quiche.
Or skip the tortilla, break up some hash brown (or use grated potatoes), pour ingredients in and you have GF individual quiche. Make a few extra. Freeze in silicone cup. Remove cup when frozen and put in baggie and label "Annoying fad breakfast for someone who isn't really a Celiac"
Uh no way, sorry. Except the last part... :)
.
There is always the crust "trick". You take frozen pie dough and grate it while still frozen. And then use the grated parts to make a crust inside of said muffin cup by pressing it in. Parbake it for a few minutes before use.
 
Wow. I look at your lists and I think... thankfully I don't have your clients.
I have raves over my fresh vegetable quiche. And it's not gluten free (we do make a GF version though, when needed). I make pancakes and French toast all the time and nope, not gluten free. I make a lovely dish that has two sunny side up eggs on it (we do offer over easy or scrambled as an option, but they are warned that it compromises the dish.)
I serve carbs. I serve gluten. I hardly even serve meat at all (probably my biggest request is vegetarian or no pork.) And I specifically tell low carb people that they are on their own, we don't do low carb breakfasts.
When people are GF we have GF items, but I don't think it is fair that guests don't get my usual breakfast because someone is GF. In fact, GF usually means that you need to compromise. When I make a GF quiche we vacuum seal individual portions for the future and keep them frozen. The same with GF crepes and blintzes, always ready if needed. (GF crepes and blintzes are usually also dairy free.) And I usually keep a few vegan GF toaster waffles around for emergencies.
On my list, I used to serve a flavour of French Toast that requires an ingredient that I can't get any more, so that's off the list. And this year because of the lack of limes, any dish that usually uses limes is off the list. I have to admit that we haven't served bagels and gravlax for breakfast in a LONG time though, but that's mostly because we make our own and it's not season, yet..
Oh I dono... it isn't all that different me thinks... We locally source much more than we used to.... so that has led to changes. We make all our breads, so we can use WW pastry flour for most of it. I have some great gluten free breads that are surprisingly great, one in particular that I can use for all and no one would even know it.
The carb and fat reductions are because our guests appreciate being able to get healthy meals when they travel. We use salad greens for breakfast, fresh compotes, and tons of fresh local fruit.
I miss the overnight orange french toast with 100% maple syrup and bacon, but like so many innkeepers, we eat what we serve, and it was either knock it off or pick out a pine box.
 
Wow. I look at your lists and I think... thankfully I don't have your clients.
I have raves over my fresh vegetable quiche. And it's not gluten free (we do make a GF version though, when needed). I make pancakes and French toast all the time and nope, not gluten free. I make a lovely dish that has two sunny side up eggs on it (we do offer over easy or scrambled as an option, but they are warned that it compromises the dish.)
I serve carbs. I serve gluten. I hardly even serve meat at all (probably my biggest request is vegetarian or no pork.) And I specifically tell low carb people that they are on their own, we don't do low carb breakfasts.
When people are GF we have GF items, but I don't think it is fair that guests don't get my usual breakfast because someone is GF. In fact, GF usually means that you need to compromise. When I make a GF quiche we vacuum seal individual portions for the future and keep them frozen. The same with GF crepes and blintzes, always ready if needed. (GF crepes and blintzes are usually also dairy free.) And I usually keep a few vegan GF toaster waffles around for emergencies.
On my list, I used to serve a flavour of French Toast that requires an ingredient that I can't get any more, so that's off the list. And this year because of the lack of limes, any dish that usually uses limes is off the list. I have to admit that we haven't served bagels and gravlax for breakfast in a LONG time though, but that's mostly because we make our own and it's not season, yet..
One thing that is long since gone from our menu... ready made pork sausage links...it's not for breakfast anymore!
 
I don't know if I should feel bad or lucky. I serve most of what y'all have abandoned, and I've had compliments on it. I do think the demographic has something to do with what goes over. Many of my guests are first-time B&B visitors who are not here primarily as tourists. They appreciate having someone else do the cooking and cleaning up.
I found out early on that the few fancy things I tried didn't go over well e.g. rice casserole (cooked rice with OJ, added raisins, mushrooms, sour cream, etc. I thought it tasted great), and bulk sausage cooked with spiced apples and onions. So I steer clear of the true gourmet stuff
embaressed_smile.gif
 
I have gotten into a groove it is either the egg bake with the English bread (the fresh baked each gets a loaf knocks their socks off) or the baked oatmeal with the red raspberries, blackberries, and blueberries. When I get winners, I go with the ain't broke axiom.And I really am not tired of making them.
 
I don't know if I should feel bad or lucky. I serve most of what y'all have abandoned, and I've had compliments on it. I do think the demographic has something to do with what goes over. Many of my guests are first-time B&B visitors who are not here primarily as tourists. They appreciate having someone else do the cooking and cleaning up.
I found out early on that the few fancy things I tried didn't go over well e.g. rice casserole (cooked rice with OJ, added raisins, mushrooms, sour cream, etc. I thought it tasted great), and bulk sausage cooked with spiced apples and onions. So I steer clear of the true gourmet stuff
embaressed_smile.gif
.
You should feel great! Some of the favorites we let go are the very things we can't wait to have when we come to stay with you! It really is about the demographic you serve and what those expectations are.
 
I have gotten into a groove it is either the egg bake with the English bread (the fresh baked each gets a loaf knocks their socks off) or the baked oatmeal with the red raspberries, blackberries, and blueberries. When I get winners, I go with the ain't broke axiom.And I really am not tired of making them..
I find that I do not tire of what I serve. It is seasonal and always evolving. It's MANGO SEASON AND i HAVE ALREADY FROZEN 10 # FOR FUTURE MANGO COBBLERS that we often use for our dinner dessert. It's the bomb. My hubby begs for mango ginger pie at least a couple of times during the season, but you have to have them just ready- not too ripe- to hit a home run.
 
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