Breakfast

 

 

Included in your stay at AWAY are daily “field to fork” breakfasts prepared by your hosts with a menu typed up daily by Susan on the home’s antique typewriter.

The ingredients for your breakfast are sourced as locally and seasonally as possible including fresh produce right out of the AWAY gardens. Freshly baked muffins, homemade jams and preserves, coffee and teas and juices are available starting at 8:30 am for those early risers.

At 9am daily breakfast is served on the screened porch, weather permitting or in the dining room with stunning views to the lake. The menu changes daily and includes a selection each of either a savory or sweet dish such as Glen’s renowned homemade Eggs Benedict or apple pancakes served with local maple syrup.

Every accommodation is made to provide alternative substitutions for those who require wheat-free, gluten-free, lactose-free, vegetarian or any other dietary restriction. We ask however you do notify us of any food restrictions or preferences at the time of booking.

Here are some of our guest’s comments:

“The breakfast was fantastic!” Heather, Toronto
“Glen’s homemade hollandaise sauce was out of this world!” Benjamin, Toronto
“I could rave for hours about the breakfast they serve. YUM!”  Sandi, Toronto
“Glen makes the best eggs Benedict we have ever tasted, and of course Susan’s muffins with home-made jam, what a great way to start the day!” Gary, Ottawa

Due to the many requests for the Apple \Rhubarb muffin recipe from our guests, Glen has kindly agreed to share this secret recipe below.

Glen’s Rhubarb & Apple Muffins

-from the AWAY in the County Kitchen

Ingredients

FOR THE MUFFINS

1 1/2 cups brown sugar
2/3 cup vegetable oil
2 eggs, beaten
2 tsp. vanilla extract
3 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 cup chopped rhubarb (about 1/” – 1″ pieces)
1 cup chopped apples
1 cup buttermilk (or 1 cup milk including 1 tsp. vinegar)

FOR THE TOPPING

1/4 chopped nuts (pecans, walnuts, or your choice)
1/2 tsp. ground cinnamon
1/4 cup brown sugar

Directions:

FOR THE TOPPING

In a small bowl, combine the 1/4 cup brown sugar, cinnamon and nuts, and set aside

FOR THE MUFFINS

In a large bowl, combine the brown sugar, oil, beaten egg, and vanilla on “low” speed with an electric hand mixer.
Add the flour, baking soda and salt alternately with the buttermilk, mixing on “low” speed, just until combined.
Using a wooden spatula fold in the chopped apples and rhubarb.
Spoon batter into greased or paper lined muffin baking trays. ( I grease)
Sprinkle the tops of the muffins with the topping mixture,
Bake muffins at 325° F for about 20 – 25 minutes, or until golden.
Makes about 18 medium-large size YUMMY muffins.

Enjoy!