Breakfast at the Burdett House
Feta & Ricotta Breakfast Toast
Start your day in Finger Lakes wine country with a special homemade breakfast each morning
After a restful sleep, join us in the dining room for a homemade breakfast. We offer four (4) entrees including scratch sourdough pancakes, breakfast sandwich, feta & ricotta toast and eggs your way along with a rotating appetizer such as yogurt parfait with homemade granola, baked goods, etc. We’re happy to accommodate dietary restrictions and/or food allergies!
Recipes
Granola
5 cups - old fashioned (rolled) oats
2 tablespoons of each - cinnamon, ginger and nutmeg
1 tablespoon - salt
1 cup - vegetable oil
1/4 cup - honey
1/4 cup - maple syrup
2 tablespoons - vanilla extract
1/4 cup of each - sliced almonds, coconut flakes and dried fruit (ex - apricots, cranberries, dates, etc.)
Preheat oven to 200 degrees. In a large bowl, combine the old fashioned (rolled) oats, cinnamon, ginger, nutmeg, salt and set aside. Next, grab a medium size frying pan and add the vegetable oil, honey, maple syrup and vanilla extract. Place on stove top and cook on low temperature until all ingredients are incorporated and bubbling lightly. Afterwards, pour the liquid into the large bowl of dry ingredients and mix everything together thoroughly. Spread evenly onto two (2) baking sheets and place into oven for four (4) hours. While granola is baking, cut dried fruit into small pieces and mix together with sliced almonds and coconut flakes. After granola is finished, mix in the dried fruit, sliced almonds and coconut flakes and incorporate all of the ingredients together and then let cool. Once granola is at room temperature, place into resealable container and enjoy!
Scones
2 cups - all purpose flour
1/2 cup - granulated sugar
2 1/2 teaspoons - baking powder
1/2 teaspoon - salt
1/2 cup - unsalted frozen butter
1/2 cup - heavy cream or buttermilk
1 1/2 teaspoons - vanilla extract
1 large egg
Step 1 - preheat oven to 400 degrees and mix all of the dry ingredients together in a large mixing bowl
Step 2 - use a grater to add in the unsalted frozen butter
Step 3 - whisk all of the wet ingredients together
Step 4 - mix all of the wet and dry ingredients together until combined (but don’t overmix!) and then place onto a counter top
Step 5 - form into a disc and cut into eight (8) wedges
Step 6 - brush wedges with heavy cream or buttermilk and sprinkle with sugar
Step 7 - place wedges onto lined baking sheet (2-3 inches apart) and refrigerate for 30 minutes
Step 8 - bake for 18-26 minutes until golden brown
