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  AT THE ENTRANCE TO SUGARBUSH MT. ELLEN SKI AREA
RESERVE A ROOM
TOUR OUR ROOMS
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MAD RIVER VALLEY
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Recipes 
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Lemon Ricotta Cookies
This popular cookie at our Inn is made from a recipe by the Food Network’s Giada DeLaurentiis.  Allen’s tip: use a ricotta that is drier (not wet).
Click here for the recipe at foodnetwork.com
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Potato Basil Fritatta
Fritattas are like quiche without a crust—popular breakfast entrees at our Inn. This one is made from a recipe by Ina Garten, the Barefoot Contessa.
Click here for the recipe at her web site
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Easy Blueberry Scones
“I found this recipe on food.com and and these scones are really easy to make!,” says Chef Allen.  “30 minutes is all it takes to have the scones mixed, baked and out of the oven.  I changed the milk to heavy cream to make the scones richer and added
Lemon zest and a quick lemon glaze to give them a little more deliciousness!  You can increase the sugar and blueberries to a 1/2 cup.  You can also substitute raspberries for blueberries and use almond flavor in place of vanilla.  This recipe is easily doubled or tripled)”

Ingredients:
1 cup of flour
1/4 cup of oats (quick, or regular)
1 and 1/2 teaspoons of baking powder
1 tablespoon of oil
1/3 cup blueberries
2 tablespoons sugar (can increase sugar if you like sweeter scones)
1 teaspoon vanilla
1/4 cup sliced almonds
1/3 - 1/2 milk  (I use heavy cream)
1 teaspoon lemon zest

Quick lemon glaze:
1/2 confectioner’s sugar
1 teaspoon lemon zest
2 teaspoons  lemon juice
Maple Mustard Bacon
In a bowl, mix 2 parts Vermont maple syrup with 1 part mustard.  Allen recommends a darker maple syrup, and a coarser grainy mustard, such as Grey Poupon’s Counry Dijon, to give the glaze more texture.  Lay your strips of bacon on a sheet pan.  Brush the syrup/mustard on the top of each slice.  Bake in the oven for 15-20 minutes at 375º, depending on the thickness of your bacon. Keep an eye as it cooks in your oven so it doesn’t burn.  Numerous guests call it “life-changing bacon”—as if bacon wasn’t sinful enough!
...used here at the White Horse Inn by Chef Allen
Directions:
1. Preheat oven to 425 degrees
2. In a bowl mix together flour, oats, baking powder, sugar.  Add oil to combine.
3. Fold in blueberries and almonds
4. Add milk and vanilla and stir to combine if to sticky add a little flour, too dry a little more heavy cream
5. Pat out dough in to a disc on a floured surface and cut into wedges about 4 equal size or free hand scoop into 4 equals biscuit sized rounds.
6. Place on a parchment lined sheet pan bake 15 minutes or until a toothpick inserted in center comes out clean.
7. Combine the glaze ingredients and drizzle over scones.
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Egg, Bacon & Gruyere Tart
Chef Allen often makes this special breakfast entree that also has fresh cut leeks from a recipe in Fine Cooking magazine. “The dough for the crust I often make and bake the shell the day before,” he says. “Refrigerate the dough for a couple of hours, then roll it out and press into the tart shell pan. I prep the leeks the day before by soaking the trimmed leeks (split in half) in an ice bath for a couple of hours to remove any sand.”  
Click here for the recipe at finecooking.com
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Spinach-Mushroom Fritatta
This recipe is for either a 10” or 12” non-stick oven safe saute pan. You can add or subtract spinach, mushrooms, onion. You could also add bacon.

 • 8 ounces [1/2 a bag] frozen bag chopped spinach
 • 10-16 ounces crimini or white mushrooms diced
 • 1/2 cup [+/-] diced onion
 • 4-8 tablespoons butter
 • 1/8 teaspoon nutmeg
 • salt and pepper
 • 12 eggs
 • 1 cup half and half
 • 2 tablespoons diced pimento or roasted red peppers (if not a roasted red pepper user-sad to waste a jar on 2 tablespoons. I purchase the diced pimento in the little jar—and it is already diced!)
 • 1 cup shredded white cheddar or monterey jack cheese

Sauté onion & mushrooms with 4 - 6 tablespoons butter in a 10” or 12” on-stick oven safe sauté pan over medium high heat.  
Sauté until mushrooms brown.  Reducing heat if necessary.
Add spinach sauté to thaw and remove moisture, season with salt, pepper to taste, add nutmeg.
While sautéing mushrooms and onions, preheat oven to 350 degrees.
In a large mixing bowl, crack eggs and whisk together until combined lightened in color add Half & Half,
1/2 - 3/4 teaspoon salt and 1/2 teaspoon pepper and whisk again.  Fold in cheddar cheese.
To the sauted spinach mushroom add remaining 2 tablespoons butter to pan allow to melt stirring around spinach mushrooms, add egg mixture and evenly distribute mixture.  Place sauté pan in oven and bake until eggs have set 25- 30 minutes for 12” sauté pan, 35-40 minutes for 10” sauté pan.
When eggs have set remove from oven and allow frittata to rest for 5-8 minutes.  Give sauté pan a couple shakes to loosen frittata.  Slide frittata onto a serving dish.  Cut into desired slices.
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White Horse Breakfast Pie
‘VERY VERMONT’
altitude 1,213 ft.
Vermont
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FOR THE HASH BROWN CRUST:
• 1 bag simply potato shredded hash brown
• 1 small onion finely chopped
• 1/3 grated parmesan cheese
• salt and pepper to taste
• 1 teaspoon paprika
• Pam olive oil cooking spray

OPTIONAL INGREDIENTS FOR THE HASH BROWN CRUST:
• ½ Cup thawed chopped spinach
• ½ cup cooked red quinoa

FOR THE FILLING:
• 10 eggs
• ¾ cup of Half & Half cream
• 1 to 1 ¼ cups shredded cheddar cheese [or jack, pepper jack cheese]
• 3-4 scallions finely sliced
• ¾ cup crumbled bacon [12 slices plus] oven baked (cooled—crumbled)
• ½ teaspoon salt [better to under salt because of the bacon]
• ¼ to ½ teaspoon cayenne pepper

• Preheat the oven to 425º
• using either a 10” or 12” non-stick saute pan spray with the pam olive oil spray
• place in a bowl the bag of shredded hash brown potato, chopped onion, shredded parmesan, salt, pepper, paprika [& optional ingredients]
• toss to combine
• add potato mixture to non-stick saute pan [don’t wash the mixing bowl just yet!]
• as evenly as you can spread around potato mixture around the bottom & up the sides of the pan—potato mixture will shrink down during baking
• spray potato mixture with cooking spray
• place in oven for approximately 25-30 minutes
• remove saute pan from oven
• using the back of a measuring cup coffee mug sprayed with pam press the potato mixture evenly around pan and up the sides as best as you can.
• return to oven bake for another 5-7 minutes
• remove from oven and lower oven temp to 350º
• in the bowl you mixed the potatoes in, whisk the eggs “lightening them up”
• add the Half & Half, salt, pepper, & cayenne, giving the mixture a good whisk
• add to the egg mixture the crumbled bacon, cheese, and scallions
• pour egg mixture onto hash brown crust. With a spatula or spoon distribute bacon, cheese scallions as evenly as you can around the hash brown crust
• return saute pan to oven and bake for 25-40 minutes [depending on saute pan size 12’ about 25-30 minutes] until egg mixture is set in center
• remove from oven and allow pie to rest 5-10 minutes before removing from pan
• give the saute pan several good shakes to loosen frittata and slide out onto serving platter
• cut into 8 or 12 slices