Breakfast & Recipes
At the Golden Lantern B&B
we consider a warm welcome, a comfortable bed and a
gourmet breakfast to be the foundation
on which the perfect stay is built.
We also know that our guests visit the B&B for reasons as individual as they are. So if dining en suite in your pajamas is the ultimate luxury, we are happy to deliver breakfast to your room. If you’d rather mingle, we offer breakfast in our formal dining room, or in fine weather, on our three-season stone porch. Either way, you can expect a savory and satisfying start the day.
We use only the freshest seasonal produce, organic eggs from local farmers and from scratch recipes. In the summer, our gardens brim with strawberries, blueberries, blackberries, rhubarb, raspberries, peaches, plums, tomatoes, asparagus, peppers and watermelon. So don’t be surprised to learn that what you find on your plate may have been picked fresh that very morning!
Golden Lantern Recipe of the Month
I love to serve something this warm, spiced, hearty dish for breakfast on cold winter mornings!
French Toast with Pear-Cranberry Compote
1/2 cup dried sweetened cranberries
2 Tbs. unsalted butter
4 Bartlett pears, about 1 3/4 lb. total, peeled, cored and each cut into 12 wedges
1 tsp. vanilla extract
3 Tbs. firmly packed light brown sugar
1/4 tsp. ground cinnamon
5 slices day-old brioche, each 5 inches high, 3 inches wide and 1 1/2 inches thick
1 1/3 cups milk
1 1/2 tsp. vanilla extract
3 Tbs. sugar
3/4 tsp. ground cinnamon
Pinch of salt
1 Tbs. plus 1 tsp. unsalted butter
Confectioners’ sugar for dusting
Sweetened whipped cream for serving
To make the compote, in a small saucepan over high heat, bring 1/4 cup water to a boil. Add the cranberries and remove from the heat. Let stand for at least 10 minutes.
Meanwhile, , melt 1 Tbs. of the butter over medium heat. When the foam subsides, add half of the pear slices, arranging them in a single layer. Cook, without moving them, until golden brown, 3 to 5 minutes. Carefully turn the slices over and cook until golden brown on the other side, about 2 minutes more. Transfer to a bowl. Melt 1/2 Tbs. of the butter in the pan and repeat to cook the remaining pear slices.
Return all the pears to the pan along with the cranberries and any remaining soaking liquid. Add the vanilla and the remaining 1/2 Tbs. butter, and sprinkle with the brown sugar and cinnamon. Gently swirl the pan and stir the fruit to combine, about 1 minute. Transfer the compote to a bowl and. Rinse and dry the pan.
Cut each brioche slice into 3 triangles . In a bowl, whisk together the eggs, milk, vanilla, sugar, cinnamon and salt. In a shallow pan, pour egg mixture over bread slices.
Melt remaining butter in a shallow frying pan on on a griddle at medium heat. Arrange the brioche triangles in a single layer in and cook until the bread is lightly golden underneath, 4 to 6 minutes, flip the French toast and cook until golden brown underneath, 3 to 5 minutes.