Pinehurst Inn Breakfast: Celebrating Summer Harvests in Cold of Winter

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white bowl with overflowing blueberries and a partially slices loaf of sour dough bread.As we prepared our Pinehurst Inn breakfast this morning, I was struck by the beautiful color of the blueberries pulled out of the freezer. Every time I look at these deep blue jewels, I am filled with joy. Please understand…..I am a blueberry junkie. I have been known to put blueberries on many food items ranging from pork chops to eggs.

That being said, there are those tried and true recipes that simply always work. For inns, they become expected fare by returning guests. So this morning, when we gave the menu to our guests,  they lit up with a smile. Even though they were new guests for us, they had been referred by some of our frequent guests who mentioned our Blueberry Cream Cheese French Toast. They knew they were getting the true Pinehurst Inn Breakfast.

We try very hard to incorporate locally grown / produced ingredients into all our recipes. This time of year, clearly we are working with what’s in the freezer or available this time of year. In the case of Blueberry Cream Cheese French Toast (recipe below), this is relatively easy.

  • The Bayfield blueberries in our freezer are a part of the approximately 150# that we’ve stashed away to last through the winter. Hats, scaves and mittens off to Highland Valley Farm – the Dale family knows how to grow berries. They are one of a number of terrific Bayfield orchards.
  • The cream cheese in this case was “home made”, the leave-behind on my most recent production of whey (yes, the whey is another very cool story at another time).
  • The bread come from Ashland Baking Company, after our weekly visit to pick up the freshly baked, round sour dough loaves (the aroma in the car on these pick up days is wonderful!).
  • The eggs recently are coming from Chequamegon Food Co-op who does a great job of sourcing local egg people during a tough time of year (so, would you lay eggs when it is 15 below?).
  • The syrup comes from Wisconsin Maid Sugar Bush out of Park Falls. This golden syrup arrives by the gallon, hand delivered by the very folks who tap the trees, boil it down and bottle it. Lovely.

In other words, this recipe is built from hard work, tender care, heart & soul with a touch of joy added in. And as we prepare it, we know that it is something guests will enjoy. It’s a win-win.

So are you wondering about a recipe? Of course. We share happily below. All we ask is that you take some thought about where you are sourcing your ingredients. Making those right decisions definitely enhances the flavor and adds that last ingredient we all need…..a bit of true joy.

Pinehurst Inn Blueberry Oven French Toast

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