Breakfast, Aska Lodge Style (Recipes Included)

I cannot think of a better way to start the day than surrounded by good people and good conversation, and there’s just something about gathering ’round a breakfast table and sharing those first few sips and bites that seems to bring people together.

No place affords you this unique opportunity more so than a bed & breakfast inn.

Food blogging, although nothing like innkeeping, is another phenomenal way to make new friends. True, you might not be sleeping under the same roof at night, but there’s something about sharing food, photos, recipes, and stories that seems to bring people together, no matter where you reside.

In that vein, I’m pleased to bring you a few of the Aska Lodge’s favorite recipes, courtesy of innkeeper/owner, Mary Jo Stamper.

I met Mary Jo through a fluke of sorts, where Inn Cuisine was the topic of conversation in an online forum of innkeepers. I introduced myself, the innkeepers introduced themselves, and before I knew it there was talk of recipes and stories, and Mary Jo was mentioning some of her favorites meals to serve at the Aska Lodge. I asked her if she’d be willing to share.

Over numerous emails, Mary Jo and I got to know each other a bit better, and today I’m pleased to share a taste of the Aska Lodge via this delightful innkeeper. Next to visiting the Aska Lodge in person and letting Mary Jo take care of the cooking, this is the next best thing to enjoying a bit her and Bob’s lovely mountain inn without traveling to northern Georgia.

I do hope, however, if you find yourself in the Chattanooga, Tennessee or Atlanta, Georgia areas, you’ll consider giving Mary Jo and Bob a call. Perhaps we’ll run into each other there, gathered ’round the breakfast table sharing good conversation.

Until then…

(recipe courtesy Aska Lodge B&B, adapted from a Publix recipe)

• 2 cups grilled veggies, diced (I use leftovers from the night before)
• 6 (1/2″) slices sourdough bread
• 7 to 8 ounces of smoked Gouda, rind removed and shredded
• 2 Roma tomatoes, cut lengthwise into 1/4″ slices
• 4 large eggs, or 1 cup refrigerated egg product
• 2/3 cup fat-free evaporated milk
• 1/3 cup chopped onion (only if no onions in the grilled veggies)
• 3 tablespoons snipped fresh dill
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• Balsamic glaze

Preheat oven to 325 degrees F for baking.

Assembly

Grease a 2 quart rectangular baking dish. Arrange bread slices in dish, cutting to fit if necessary. Sprinkle with half of the cheese. Layer with tomatoes, then top with veggies; sprinkle with remaining cheese.

In a med-sized bowl, combine eggs, evaporated milk, onion (if using), dill, salt, and pepper. Pour over the top of mixture in dish.  Press down lightly to thoroughly moisten ingredients. Cover with foil, chill for 4 to 24 hours.

Leaving foil on, bake in a 325 degree F oven for 30 minutes. Uncover and bake for 25 minutes more, or until a knife inserted near center comes out clean.

Let stand for 10 minutes, then drizzle top with Balsamic glaze before serving.

Yield: 8 small servings, or 6 larger servings.

Italian Breakfast Panini

(recipe courtesy Aska Lodge B&B, adapted from Relishmag.com)

• 3 eggs
• 1/8 tsp. salt
• Coarsely ground black pepper
• 2 (3/4 oz.) slices sharp Cheddar cheese
• 1 small Roma tomato, thinly sliced
• 1 small handful baby spinach leaves
• 4 slices cooked bacon or canadian bacon
• 2 (3/4 oz.) slices Provolone
• 4 slices oatmeal, sourdough, or any dense bread
• Balsamic glaze
• 3 T Olive oil mixed with 1 tsp.Italian seasoning

Assembly

Scramble eggs with salt & pepper. Brush one side of each bread slice with olive oil mixture (this side will be out). Layer cheddar cheese, tomato, spinach, bacon, eggs (drizzled with Balsamic glaze) and Provolone on 2 slices of bread, top with remaining bread. Cook 3-5 minutes on panini grill or in a grill pan. Slice diagonally in half.

Yield: 2 servings or 4 half servings.

Carrot Cake Freezer Jam

(recipe courtesy Aska Lodge B&B—combined from many different recipes to make our own)

Innkeeper’s Note: this is absolutely divine on hot biscuits, or for a different twist, try on cinnamon raisin bagel chips. Also, regular liquid or powder pectin will not work in this recipe—you must use freezer jam fruit pectin (widely available in season or through Amazon.com).

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Tagged as: Aska Lodge Bed & Breakfast Inn, B&B's Blue Ridge Georgia, bed and breakfast recipes, carrot cake freezer jam recipe, Italian breakfast panini recipe, smoked Gouda strata recipe