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| Breakfast |
 Faunbrook guests enjoy a full breakfast served at 9:00 a.m. by candlelight, a firelight if the weather permits. Coffee is freshly
brewed each morning starting at 7:30 am and is available until 10 am.
Earlier weekday breakfast times can be accommodated. Please discuss
your schedule with the innkeeper when making your reservation. Food
allergies and dietary needs are also accommodated with at least two
days notice.
Our breakfast recipes: Poached Pears
Pears with stems (D'Anjou) are the best to use.
Stir into 1 cup of water the following:
1/2 C sugar ~ or ~ 1/4 C sugar & 1/2 C seedless raspberry preserves
1 vanilla bean
1 cinnamon stick
several pieces of lemon or orange peel
2 whole cloves
Peel the pears, to make them stand up straight. Cut a sliver of the pear from the bottom to make it flat. Leave the stem on. Place into the water/spice combination & bring to a boil. Turn down immediately to simmer and cover with tight lid. They are usually done in about 35 ~ 45 minutes. Stand each pear up in a dessert dish. Reduce the syrup by half and pour over each pear.
Our breakfast recipes: Blueberry Streusel Coffee Cake
2 3/4 Cups flour
3 Eggs
1 1/2 teaspoons Baking Powder
1 Pint Sour Cream
1 1/2 teaspoons baking soda
2 teaspoons vanilla
1/2 teaspoon salt
3/4 cups brown sugar
3/4 cup softened butter
3/4 cups chopped nuts
1 cup granulated sugar
1 teaspoon cinnamon
2 Cups blueberries
Combine flour, baking powder, soda, and salt. Set aside. Cream butter and granulated sugar with an electric mixer until light and fluffy. Add eggs, one at a time, beating well. Add flour mixture alternately with sour cream and vanilla to batter. In a separate bowl, combine brown sugar, nuts, and cinnamon for streusel & set aside 1/2 cup. Toss the remainder in with the blueberries. Spread one third of the batter in a 10-inch greased and sugared tube or bundt pan. Sprinkle with half of the berry mixture, then spread another third of the batter and sprinkle with the remaining blueberry mixture. Top with the remaining batter. Sprinkle on 1/2 cup reserved streusel. Bake at 350 ~ 375 for 60~65 minutes. It is done when a toothpick inserted in the coffee cake comes back clean. Cool for 10 minutes. Good warm or cold Serves 16.
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