Recipes from the Kitchen of Topside Inn
“Over Easy & Over the Top”
"We thought it would be fun to share some recipes from our recently published cookbook with you. Check back often for more of our favorite recipes. Send us a photo of anything you make, and we may even share it on social media. Enjoy."
– Mark & Buzz
Lemon Blueberry Zucchini Cake
Prep time: 15 minutes | Cook time: 1 hour | Cooling time: 10 minutes | Total time: 1 hour 25 minutes
For the bread, you will need:
- 1 cup canola oil
- 2 ¼ cup granulated sugar
- 3 large eggs, beaten
- 1 T vanilla extract
- zest of 2 lemons
- 3 cups flour
- 1 ½ t baking powder
- ¼ t baking soda
- 1 t salt
- 2 cups grated zucchini, drained by twisting in a clean towel
- 2 cups fresh or frozen blueberries, lightly coated in flour
For the glaze, you will need:
- ¼ cup fresh lemon juice
- zest of 1 lemon
- 1 cup confectioner’s sugar
- In a large bowl, cream together oil, sugar, eggs, vanilla, and lemon zest until combined.
- Fold in zucchini.
- In a separate bowl, whisk together dry ingredients.
- Slowly add dry ingredients to the wet ingredients and stir just until combined.
- Fold in blueberries and pour batter into prepared pan.
- Bake for 50 – 60 minutes or until the toothpick comes out clean.
- Let rest in pan for 5 – 10 minutes and remove from pan to cooling rack.
- Allow it to cool completely.
- Combine glaze ingredients and drizzle over the cooled cake.
- Coating the blueberries with flour is a neat trick that stops all the blueberries from sinking to the bottom of the batter and, therefore, all being on the top of the cake.
- Because I am making this cake as an accompaniment to breakfast, I use a simple lemon glaze. This cake could also make a delicious dessert (we know because we made one for the staff). To make it a delicious dessert, use 2 (greased and floured) 8-inch round pans, decrease the baking time to 30-40 minutes, and top each layer with my Lemon Cream Cheese Buttercream Frosting…Yum!
Carrot Cake Pancakes with Maple Cream Cheese Drizzle
Yield: 10-12 pancakes
For the pancakes, you will need:
- 1 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 ½ t baking powder
- 1 t pumpkin pie spice
- ½ t baking soda
- ½ t salt
- 2 large eggs, beaten
- 1 ½ cups buttermilk
- 3 T unsalted butter, melted and cooled
- 1 t pure vanilla extract
- 1 cup packed grated peeled carrots
For the maple-cream cheese drizzle, you will need:
- 8 ounces softened cream cheese
- 1/2 cup pure maple syrup
- ½ stick softened unsalted butter
- Whisk together the flour, sugar, baking powder, pumpkin pie spices, baking soda and salt in a large bowl.
- In a separate bowl, whisk together the eggs, buttermilk, melted butter and vanilla.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Stir in the carrots until combined
- Cover and refrigerate for at least 30 minutes and up to 3 hours.
- Heat a large nonstick skillet or griddle over medium heat and coat lightly with unsalted butter and canola oil.
- Ladle batter onto the skillet. Cook until the tops are covered with bubbles and the edges look cooked, about 2 minutes. Carefully flip the pancakes over and cook until the bottoms are lightly browned, about 1 minute. Repeat with the remaining batter.
- For the maple-cream cheese drizzle: Combine the cream cheese, maple syrup, and butter in the bowl of a stand mixer fitted with the whip attachment until combined and fluffy, about 3-4 minutes.
- Serve pancakes with a good amount of drizzle and some real maple syrup.
- These are very different and special. We have many friends who have taken this recipe and made them for special occasions. Prepping the wet and dry ingredients the night before makes preparing and serving these pancakes easy the next morning.
- We use a squeeze bottle to make zig-zags on the pancakes with the drizzle. The same effect could easily be achieved by pouring the drizzle into a plastic bag and cutting off the corner. Just squeeze onto the pancakes in whatever pattern you desire.
Paprika Tomato Poached Eggs on Savory Waffles
Breakfast at the Topside Inn starts with and extensive continental breakfast (details to follow in a later post) followed by a composed dish of the day cooked to order. We typically alternate sweet and savory dishes each morning; here is the first of our new composed dishes for the 2015 season, and it’s a winner! We start with a twist on a traditional breakfast staple, making a waffle savory by leaving out the sweet ingredients and adding cornmeal for a slightly crunchy texture. We then added local cheddar cheese and herbs from the garden to heighten the flavor. The combination makes a great platform for this flavorful dish with Spanish influences.
Building the sauce takes a few steps, starting with roasting poblano peppers on the grill, removing the skin and seeds and then searing them in a pan. A smoked paprika and garlic mixture that has been crushed in a mortar is added to the hot pan, followed by water and fresh tomatoes. After the tomatoes have been cooked down, eggs are cracked into the sauce and poached. By mid summer the peppers and tomatoes will be coming from our growing gardens at the Topside.
After 5 tries we created the perfect chipotle & avocado creme to finish the dish. The waffles are topped with the tomatoes, eggs, sauce and creme. No worries, this breakfast is not spicy, just full of flavor.
Breakfast at Topside Inn is an event. We like to provide our guests with many options to ensure everyone gets exactly what they want to start their day. One way to do this is offer smaller portions of a variety of offerings, sometimes just a bite or two is perfect.
Before being served the composed dish of the day (cooked to order), guests can help themselves to home-baked breads, granola, fruit, and more. On days when we offer a sweet main dish, it has been a tradition to offer hard-boiled local eggs as an additional continental item; we have decided to take this a step further and offer omelet-inspired deviled eggs.
Bacon and Cheddar, Smoked Salmon with cream cheese, capers, chives, and red onions, and Western “Omelet” with peppers, onions, tomatoes, and country ham are just a few of the flavors you may find waiting for you in the morning.
A Sweet Treat from Topside Inn
If you’ve fallen in love with this or any of our other signature dishes, head over to our online shop and purchase a copy of our cookbook, “Over Easy & Over the Top.” Inside you’ll find pages of sweet and savory recipes from Topside Inn. This way, whenever you’re reminiscing about Boothbay Harbor, you can enjoy a special treat in the comfort of your home.