Breakfast

Breakfast at Swann House is served in our formal dining room under a sparkling crystal chandelier.  Guests are welcomed every morning with the aroma of freshly brewed Columbian Roast coffee while enjoying the morning paper.  Seating is available around our handsome antique dining table or small café tables for more intimacy.  Weather permitting, breakfast can also be enjoyed on our covered front porch.

Our bountiful continental breakfast features our homemade granola, a variety of cereal, fresh baked goods, a display of seasonal fruit, organic yogurt, breads for toasting, Harney & Sons fine teas and a selection of fruit juices.

On weekends you’ll enjoy one of our gourmet entrées which may include Oven-Baked French Toast stuffed with sautéed apples, Frittata with Farm Fresh Vegetables or Egg Torte with Chorizo just to name a few. Swann House supports local farmers and organic growers in order to provide you with a fresh and delicious start to your day.

Afternoons welcome our guests with refreshments such as home baked cookies, scones and jam, assorted Old World cheese or decadent chocolate brownies.  A selection of fine teas, lemonade or iced tea is available to quench your thirst.  Golden Sherry is made available for an evening cordial.

Swann House Signature Dishes

Now you can enjoy the flavors of Swann House at your house!

Breakfast

Berry Stuffed French Toast
Serves 6

6 Croissants, sliced in half
6 eggs
1 cup half and half (the combination of milk and cream make dishes lighter than just milk)
1 ½ -2 cups of fresh, seasonal fruit sliced in to bite-sized pieces and tossed in a ¼ cup of raw sugar (Our two favorites are strawberries and blueberries.)

Place bottom half of croissants, cut side up, in a greased baking dish.  Top each croissant half with the fresh fruit, then place tops of croissants over the bottom halves like a sandwich.  Mix eggs and milk thoroughly, then pour over the croissants.  Cover tightly with plastic wrap, then store in refrigerator overnight.  Bake at 350 F for about 45 minutes.  Let dish set for about 10 minutes before serving.
Top with powdered sugar; maple syrup

Cheese Blintz Pie
Serves 6-8

Topping:
1 ½ TBSP butter
½ tsp ground cinnamon
½ sugar
¼ cup chopped walnuts

Cheese Filling:
1 ½ cups softened cream cheese
1 ¾ cups ricotta or cottage cheese
¼ cup sour cream
The juice of ½ a lemon
¼ cup of sugar
Pinch of salt

Blintz:
1 stick of butter, melted
1 large egg
¼ cup of sugar
½ cup all-purpose flour
½ TBSP baking powder
Pinch of salt
1/8 cup of milk
½ tsp vanilla extract

Mix cheese filling ingredients in a blender or food processor until smooth.  Set aside.

Combine all blintz ingredients.   Spread batter in a greased 9X13 baking dish making sure mixture evenly covers the bottom of the dish.   Pour in the cheese filling, spreading it over entire bottom layer (do not mix filling with batter).   Cover and chill overnight. 

Bake in a pre-heated oven at 300 F for 45 minutes.  Sprinkle with topping and keep warm in oven until ready to serve.  Wonderful when served with fresh berries or compote.

Egg Soufflé (serve with your favorite condiment: We suggest salsa or a cheese sauce)
Serves 6 (Impressive when presented in ramekins)

6 eggs
1 cup milk
¼ cup half and half
1 and ½ cups of your favorite vegetables (mushrooms, bell peppers, onions, spinach are our favorites)
½-1 cup diced bacon or sausage (optional)
A couple sprigs of various, fresh herbs, finely chopped (we prefer rosemary, parsley and/or basil- you can substitute fresh herbs for a teaspoon of dried herbs- we recommend Italian herb seasoning)
Salt and Freshly Ground Black Pepper to taste
Dash of Olive Oil

Pre-heat oven.  Combine eggs, milk, and half and half until well blended.   Pour egg mixture into each greased ramekin about half way.  Toss vegetables and meat with salt, pepper, herbs and olive oil until vegetables are completely and evenly coated.  Spoon veg/meat mixture into ramekins, adding the same amount to each.  (This takes a little longer- but guarantees soufflé has same amount of ingredients in each.)   Bake at 350 F for about 35 minutes or until eggs are set and puffed up.  (The more half and half, the fluffier and lighter your soufflés will be.)

Optional: You can sprinkle your favorite cheese over soufflés 10 minutes before they are finished cooking and the cheese is lightly browned; or top with a cheese sauce and a dash of paprika.

Granola
2 very ripe bananas
1 and ½ cups finely chopped dates
1 Tbsp vanilla
½ cup brown sugar
1 tsp cinnamon
1/4 cup hot water
8 cups old fashioned oats
2-2½ cups trail mix, coarsely chopped
A handful of dried apricots, chopped

Puree first 5 ingredients in a food processor while slowly adding the ¼ cup of hot water.

In a large bowl, thoroughly coat oats with pureed mixture.  Spread granola evenly on 2 baking sheets.  Bake granola at 250 F for 1 ½ -2 hours, or until slightly dry and crunchy.  Be sure to stir and separate the chunks of granola about every 30 minutes when baking.

Let granola cool; then add coarsely chopped trail mix and apricots.

Afternoon Refreshments

Gourmet Cheese & Herb Crackers
Make approximately 10 crackers

1 cup of your favorite, hard cheese, finely grated (We love parmesan!)
Dried herbs, such as oregano, basil and/or rosemary
Optional- dried red pepper flakes to spice it up!

 On a baking sheet lined with parchment paper (strongly recommended) sprinkle about a tablespoon of cheese an inch or so apart, about 6 or 8 per sheet depending on the size cracker you want.  Gently flatten cheese pile out a bit so it will have the appearance of lace when cooked.  Sprinkle liberally with your favorite herbs and/or other seasonings.

Bake at 350 (pre-heat oven) for about 7 to 10 minutes, watching closely that the crackers do not burn.  These are a big hit when served in the afternoons here at Swann House!