Lunenburg B&B breakfast cook book
Greybeard's most memorable main courses

"A real flair for food!"

Greybeard's Spiced Apple & Swiss Cheese Crêpes

There are no measurements for this recipe, as I have never measured them. There should be enough butter and brown sugar to create a light sauce for the apples to cook in, and for you to use on the crêpes, if you find the maple syrup too sweet and the rhubarb sauce too tart.

Granny Smith apples
Butter
Brown sugar
Cinnamon
Nutmeg
Swiss cheese

Peel, core, and thinly slice, apples, place in bowl of cold water (add some lemon juice) melt butter in a large non-stick fry pan, drain and add apples, brown sugar cinnamon and nutmeg, cook until just tender but not too soft.
Allow to cool.
Grate cheese.

Place spiced apple across middle of crape cover with grated cheese and make into a roll, place on a plate, cover with saran, microwave for 1 to 1 1/2 minutes, plate, serve with maple syrup, or in season rhubarb and mint sauce.

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Greybeard's Herbal Quiche

3 egg whites
4 egg yokes
18% cream
8-10 oz graded Swiss cheese
minced onion
fresh Basil, dill, tarragon, parsley*
pepper
9 inch pie crust**
aluminum foil to cover pie

Pre heat oven to 400
Chop basil dill tarragon and parsley
Put the 4 egg yokes into a 4 cup measuring cup and whisk.
Add cream until it measures 1 1/2 cups, whisk again.
Beat the 3 egg whites till 2 or 3 times their volume, but do not peak them. fold into the yoke and cream mixture.
In a 9 inch pie crust sprinkle the onion herbs and pepper.
Add the graded cheese and pour in the egg and cream mixture, place in the oven and reduce heat to 350.
After 10 minutes cover with tin foil (this will stop the quiche from crusting over) remembering to give the quiche enough space to rise and not stick to the foil.
Bake for another 40-50 minutes. Allow to cool for 20 minutes before serving.

*the amount of each herb and the choice is to your taste
** if you are using fresh pie crust pre bake, if store bought keep it frozen.

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Greybeard's Stuffed French Toast

Sliced bananas
Raisin Bread
chopped walnuts
brown sugar
cinnamon
eggs
milk
margarine

Beat eggs and milk together in a bowl
Spread margarine on two slices of raisin bread, sprinkle with brown sugar , cinnamon and chopped walnuts.
Add sliced bananas, then make them into a sandwich.
Dip the sandwich into the egg and milk mixture and place in a medium hot buttered frying pan.
Brown on both sides and serve with warm maple syrup.

If you wish, you can substitute creamed cheese for the margarine.

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Atlantic Spinach Squares

These versatile rich flavored squares can be served at room temperature as hors d'oeuvre or warmed and served as an appetizer. At Greybeard's, we present them as one of our hot breakfast entrees with a creamy Lobster Bisque sauce.

Spinach ingredients:

1 pkg. of frozen chopped spinach thawed (squeeze out liquid)
3/4 lb. Montery Jack cheese---grated (other mild cheeses may be used)
1/4 cup finely chopped onion
3 eggs beaten
1/4 cup melted butter
1 cup milk
2-3 Tbsp fresh chopped oregano or 2 tsp dry oregano
2-3 Tbsp fresh chopped basil or 2 tsp dry basil
2-3 Tbsp fresh chopped parsley or 2 tsp dry parsley
Mix all these ingredients together in a large bowl.

Dry ingredients:

1 cup flour
dash of nutmeg
1 tsp salt
1 tsp garlic powder
1 tsp baking powder
Sift ingredients together.

Combine the dry ingredients with the spinach ingredients being careful not to over mix.
Place in a 7 X 11 inch ungreased pan.
Bake at 350 degrees for 30 minutes or until golden.
Allow to cool for 15 min in pan then cool on rack for 30 min.

Keeps well in refrigerator for 3 to 4 days and can be frozen.

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Annapolis Pear & Brie Crêpes

This is a very simple, yet eloquent, dish.

Ripe Bartlett pears
Brie cheese

Peel, core, and thinly slice ripe Bartlett pears, put in cold water with some lemon juice.
Keep Brie cheese in the fridge until ready to use, this makes it easier to slice thin.
Drain pears, spread across the crêpe, top with cheese, roll up and place on a plate.
Cover with saran, microwave for 1 to 2 minutes, or until hot.
Serve with maple syrup, or in season rhubarb and mint sauce.

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Greybeard's Basic Crêpes

3 eggs
1 cup milk
4 - 5 Tbsp melted butter
3/4 cup sifted flour
1/2 tsp salt

Wisk eggs, milk and slightly cooled melted butter, pour into blender, with blender running slowly add flour and salt, strain and let stand.

To cook crêpes: Pre heat a 10 inch non-stick fry pan to medium, spray oil pan, pour just less then 1/4 cup of batter into pan tipping and swirling it to spread batter evenly.
Cook for 1 to 2 minutes, turn over and cook for another minute, continue being carful not to allow the pan to get too hot.
Once cooled, stack with wax paper between each crêpe, cover tightly with saran wrap, they can then be refrigerated for a day or two or frozen until needed.

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Herbal Cream White Sauce
For Lunenburg Salmon Fumee a la Robert (Smoked Salmon on toast)

For this breakfast special we give a generous portion of Nova Scotian Smoked Salmon on toast, with a covering of Herbal Cream White Sauce

Hard cooked egg
Butter
Flour
Salt
Pepper
Dill
Tarragon

In a double boiler melt butter, whisk in flour and allow the roux to cook for 5 to 7 minutes, this will take away that flour taste in the sauce. Slowly whisk in 18% cream Add herbs, finely chopped egg, salt and pepper to taste, allow to cook for a few minutes more before serving.

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Lunenburg Rhubarb & Mint Sauce

6 cups Rhubarb
1 1/2 cups of white sugar
Tender (young) Mint leaves

In a large sauce pan put 6 cups of rhubarb, washed and chopped into 1 inch pieces, add sugar (as the tartness of rhubarb can vary you may want more sugar) stir and cook on medium heat, stirring occasionally, until rhubarb is tender.
Remove from heat stir in finally chopped young mint leaves, let cool, and refrigerate.

This sauce works well with our Pear and Brie Crapes and our Spiced Apple and Swiss Cheese Crapes as well as our Stuffed French Toast

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Nova Scotia Lobster Bisque Sauce

In a heavy fry pan pour one cup of Lobster broth bring to a boil, add one cup heavy cream, bring to a boil stirring constantly.
Continue reduction over a medium high heat (should be a medium boil) add a pinch of tarragon, parsley, and half a pinch of dill.
Continue boil until desired thickness melt in one pat of sweet butter and serve.

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Nova Scotia Lobster Stock

This is a rich and versatile broth. It can be used to intensify the flavor of soups, added to stock when cooking rice, or used to add depth to many pasta sauces. At Greybeard's, we use it to make the Lobster Bisque Sauce for our Spinach Squares.

Heads and shells from 5 cooked lobsters (without meat)
3 stalks of celery chopped
2 large onion chopped
2 large carrot chopped
2 large tomatoes chopped
5 Tbsp tomato paste
1 cup dry white wine
16 cups of water
3 bay leaves
4 cloves garlic sliced
20 whole black peppercorns
vegetable oil

Herb bouquet
1 tsp summer savory
2 tsp thyme
2 tsp tarragon
2 tsp basil
3 tsp parsley

In a large heavy pot add vegetable oil (hot but not smoking)
Crush the lobster heads and shells using the back of a heavy knife, put them in the pot and sauté until they begin to brown about 8 to 10 min. (this step can also be done in the oven)
Add the onions, carrots and celery, stir for a few minutes, then add the wine let boil until liquid is almost evaporated.
Add rest of ingredients, bring to a slow boil, reduce and let simmer for 45 min. to 1 hour.
Push through a Chinese strainer put in jars and refrigerate when cool.
Keeps 2 to 3 days in the fridge and freezes for up to 3 or 4 months.