If you’re using seasonal ingredients in your recipes, you will never be bored! One week you will be cooking with fresh, local asparagus or strawberries and the next week’s meals will feature Jersey tomatoes or blueberries. My mouth waters just thinking of the possibilities.
“Jersey Fresh” blueberries recently appeared at the market, so they were the inspiration for a recent breakfast dish, “Blueberry Stuffed French Toast,” and I also made the first “Blueberry Buckle” of the season for Afternoon Refreshments at the inn.
|Blueberry Stuffed French Toast with Berries|
For the French toast, I used some Ciabatta bread, cream cheese, eggs, a little maple syrup, milk, and whole blueberries. You assemble the dish and allow it to sit in the fridge overnight. Bake it in the morning and garnish it with additional berries (or a combination of seasonal berries, if you like). Crispy bacon or sausage links are a complementary side.
|Blueberry Buckle with Cinnamon Crumb Topping|
Blueberry Buckle is a lovely treat in the afternoon. It is baked in a tube (or Bundt) pan and contains two full cups of fresh berries and has a lovely cinnamon-crumb topping. The Jersey blueberries are tender, fresh-tasting, and delicately sweet – making the Buckle perfect with a glass of Peach Iced Tea. This cake freezes well, so you can enjoy the taste of summer in the middle of winter.
These recipes featuring seasonal ingredients (and many other recipes) are available in the Scarborough Inn cookbook, Scarborough Seasons.
Carol & Gus, Innkeepers
an Ocean City NJ Bed and Breakfast