Marjorie Drucker created this recipe. Marjorie and her husband Paul own the New England Soup Factory restaurants in Boston. When I read about her series of chilled soups, I just had to blend them into our fruit course offerings at the Palmer House Inn. They are smooth, refreshing and so nutritious on a warm Autumn morning.
Serves 8 to 10
3 pints of fresh blueberries
4 cups cranberry-blueberry juice blend or plain cranberry juice
¾ cups of white wine
1 cup of orange juice
1 tablespoon of orange zest
½ teaspoon of cinnamon
½ cup of packed brown sugar
2 cups of sour cream
¼ teaspoon of salt
Wild Blueberry Soup Recipe Directions:
In a 6-quart soup pot, place the blueberries, cranberry-blueberry juice, wine, orange juice, zest, cinnamon and brown sugar. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer for 12 to 15 minutes. Remove from heat and puree the soup in the pot with a hand-held blender until the ingredients are mixed. With the blender running add the sour cream, one cup at a time. Puree the mixture until it is smooth and season with the salt. Refrigerate for at least 4 hours before serving.
I enjoy serving the soup in parfait dishes with an edible flower floating on top.
While all of our guest rooms have their own charm suitable for relaxation after the most wonderful day exploring the cuisine Cape Cod has to offer, we recommend the Harriet Beecher Stowe room, the Theodore Roosevelt room or the Emily Dickinson room. These rooms feature comfortable king beds, fireplaces, jacuzzi-style tubs and a relaxing stay before and after your day.
This Gingerbread pancake recipe is one of our favorites at the Inn. It’s easy to prepare and an excellent choice if you are serving a large group at home.
Serves 4 to 6.
2 Cups all-purpose flour
1 Tsp ground ginger
1/2 Tsp ground cinnamon
1/4 Tsp ground cloves
1/2 Tsp salt
1 Tsp baking soda
1/4 Cup sugar
3 Eggs, separated
1/2 Cup molasses
1 1/2 Cups non-fat buttermilk
8 Tbs (1 stick) melted butter
In a large bowl, sift together the flour, ginger, cinnamon, cloves, salt, baking soda, baking powder and sugar. In a medium bowl, whisk together egg yolks, molasses, buttermilk and butter. Pour into dry ingredients; stir until just combined. In a medium bowl, beat egg whites until stiff but not dry. Fold egg whites into batter. Use 1/4 cup of batter for each pancake.
Drop onto hot griddle until light brown on each side. Serve with lemon sauce (Lemon Sauce Recipe).
Gingerbread Pancake Recipe Notes:
Prepare the lemon sauce a day or two ahead of time to give yourself extra time in the morning. Keep the sauce refrigerated until you are ready to use it. Then warm the sauce in a pan and serve with the pancakes hot.
A Sumptuous Start to Your Day on Cape Cod
Enjoy the dining experience at this Cape Cod Bed and Breakfast.
At The Palmer House Inn our two to four course Cape Cod Gourmet breakfasts are always an event. Sit in the sun filled breakfast room, enjoy the aroma of fresh brewed coffee filling the room and have a delightful meal. We use the finest ingredients and local Cape Cod grown and produced foods. Meals frequently consist of a fruit starter, followed by a sweet or savory main dish.
The Inn’s organic herb garden, we affectionately refer to as The Humble Innkeeper’s Garden, is one of the secluded nooks where you can spend time relaxing. Many of the garnishes for the breakfasts are picked each day from this garden to ensure top quality ingredients are used.
While all of our guest rooms have their own charm suitable for relaxation after the most wonderful day exploring the workshops of our Cape Cod craftsmen, we recommend the Harriet Beecher Stowe room, the Theodore Roosevelt room or the Emily Dickinson room. These rooms feature comfortable king beds, fireplaces, jacuzzi-style tubs and a relaxing stay before and after your day.
This recipe came to us from our cook, Colleen. The scones are light, not too sweet and delicious.
Makes 12 scones.
Pre-heat oven to 500 degrees
Ginger Scones Recipe Ingredients:
3 cups of flour
2 Tablespoons of baking powder
1/3 cup of sugar
1/2 teaspoons salt
1 stick of room temperature butter
3/4 cups of candied ginger, cut into 1/4 inch chips.
2 eggs beaten (Reserve some of the egg for an egg wash.)
1 cup of milk
Combine dry ingredients in a medium-sized bowl and set aside.
Combine wet ingredients in a small bowl then add to the dry ingredient. Knead the mixture on a floured surface, 25 – 30 strokes. Dough may be sticky, fold in more flour if needed. Roll out to 1 inch thickness and cut with a 1 1/2 inch round cutter. Place scones on a greased cookie sheet. Brush with the reserved egg wash.
Sprinkle with sugar in the raw (optional)
Turn the 500 degree oven down to 425 degrees. Put the scones into the oven and bake for 10 – 13 minutes or until tops are golden brown.
Remove from oven and let cool on a wire rack.
Serve warm with butter and/or jam. I enjoy them with a hot cup of tea.
While all of our rooms have their own individual charm suitable for relaxation after the most wonderful day of adventures, we recommend the Harriet Beecher Stowe room, the Theodore Roosevelt room or the Emily Dickinson room. These rooms feature comfortable king beds, fireplaces, jacuzzi-style tubs and a relaxing stay before and after your day.