Begin Your Day with Breakfast at Our Romantic Brandywine Valley Inn

From Winnie the Pooh:  When you wake up in the morning, Pooh”, said Piglet at last, “what’s the first thing you say to yourself?”  “What’s for breakfast?” said Pooh, “What do you say, Piglet?”  “I say, ‘I wonder what’s going to happen exciting today?” said Piglet.  Pooh nodded thoughtfully, “It’s the same thing” he said.

“The dishes at breakfast hover at the edge of awesome but don’t crash into the abyss of the preposterous.  The chef has her mojo under control.  The critical period in matrimony may well be breakfast time but in the morning climate of Hamanassett it’s moonlight and roses in one of North America’s most romantic B&Bs.” Ralph Collier – Main Line Times

Morning greets you with a bountiful breakfast, beautifully prepared and plated.

Breakfast is served from 9 until 10 Monday through Sunday.  Enjoy a cozy fire in season and antique silver, crystal, and china reflected in the glow of candlelight. The floor-to-ceiling curved French doors offer a view of the south lawns, gardens, and terrace with fountain.  When weather permits, enjoy dining on our terrace.

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Our dining room is just one of our gathering places for meeting other B&B guests and comparing notes about Brandywine Valley highlights, great restaurants, and out of the way spots you may not know. After you have enjoyed your breakfast at our Pennsylvania bed and breakfast, check out some of the activities in the area.  Breakfast always begins with a fruit dish such as praline bananas, baked pears in an almond cream sauce, poached pear (pictured to the right) or berries brulee.  This is followed by an enticing sweet or savory main course (chef’s choice) with different side dishes each day as well as a choice of several juices and freshly brewed LaColombe coffee served in a warmed mug.   Entrees may be waffles with a bourbon pecan maple syrup, eggs roulade with spinach and sundried tomatoes (pictured above) or eggs a la goldenrod, one of our guests’ favorite.  Even on days when our main course is a sweet, it is always served with our special scrambled eggs as well as a meat course.   We haven’t forgotten our tea drinkers and offer a wide variety of almost two dozen kinds of Twinings, Stash, and Bigelow teas   Some of the choices include English breakfast, Lady Jane Grey, Earl Grey, Darjeeling, Lapsang Souchong, and Prince of Wales as well as a large assortment of herbal and decaf teas.

When was the last time you were served breakfast in your room on a silver tray?  Hamanassett now offers this additional service for a fee of $20.00.  Be sure to let us know when you book  if you wish this service, we need at least 48 hours notice.

Sausage, southwestern eggs with sour cream and avocado

Enjoy breakfast in bed.

We are happy to meet your special dietary restrictions, including vegan, but do need at least 48 hours’ notice. Otherwise we can’t promise to have on hand your special requests.

Peach Ambrosia

A peach slice topped with a cream cheese, apricot, and pineapple filling and garnished with a peach sliver and mint.

Peach ambrosia with blueberry lemon coffee cake.

A favorite summertime fruit course at Hamanassett and so easy to make.  Slice two very ripe peaches in half and discard the pit.  Slice a small sliver off the bottom of each so it sits evenly.  To 4 ounces of room temperature cream cheese add 2 tablespoons apricot jam (or any jam of your choice and mix well.  Add 4 ounces of canned pineapple tidbits and mix well.  Add a dollop of cream cheese mixture to each peach half and garnish with the sliver sliced off the bottom and a sprig of mint.

Baked Pear in Almond Cream Sauce

This is the most requested fruit dish at the bed and breakfast.  It is not my original recipe, and I’ve forgotten where I found it so I can’t give proper credit for it.  Although this is for 4 people, it is an easy dish to expand.  When I make it for a crowd, I make it in a 9×13 casserole dish.
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2 Pears
1 Cup Sugar
4 Tablespoons vanilla extract (the real stuff)
1 Teaspoon almond extract
1 Cup heavy (whipping) cream

Peel the pears, then cut in half the long way and core.  Sprinkle 1/4 cup sugar in the bottom of 4 ramekin cups.  Place a pear half sliced side down on top of the sugar.  Pour 1 Tablespoon vanilla and 1/4 teaspoon almond extract over each pear.  Bake at 350 degrees 20-30 minutes, until the sugar starts to bubble. (Place ramekins on foil-lined baking sheet.  Sometimes the sugar will bubble over, and the foil will make clean up much easier.)

Pour 1/4 cup cream over each pear and continue baking 20-30 minutes more until pear is soft.  Remove from oven and cool for 5 minutes.  Garnish with sliced toasted almonds.

Cherries in Waffle Bowl

Cherries and Deonshire cream

Cherries in waffle bowl

To celebrate Presidents’ Day, I came up with this fun dish based on a recipe I saw on the Pioneer Woman.  She made the waffle cones for service scoops of ice cream).  Buy the waffle bowls ready made or you can use waffle cones.  Melt chocolate chips in microwave.  Place chips in glass bowl and nuke in 30 second increments stirring after each time and then dip edges of waffle bowl in chocolate and set aside.

To make mock Devonshire cream:

6 ounces cream cheese at room temperature

1 cup heavy whipping cream

2 Tbsp. sugar

1/4 teaspoon salt

Add all together and beat with mixer until stiff.

Place Devonshire cream in bottom of bowl (or cone) and add cherry pie filling on top.  II warmed the filling in a pan).  Easy as cherry pie!  To give it a more festive look, after dipping waffle bowl in chocolate, I dipped in red sprinkles.  For 4th of July, do this but add blueberries for a red, white and blue motif.