Instead of doing a traditional pub crawl on St. Patty’s Day weekend, I spent the last couple days with my girlfriend on a romantic getaway in the Adirondacks. Last month I wrote about our Valentine’s Day brunch at Resto and my V-day gift to her was a ski weekend away at a bed and breakfast. After scouring the Internet for hours looking for the perfect B&B, I finally booked a reservation at Alynn’s Butterfly Inn.
Just a short 4 hour drive from New York City, Alynn’s is a charming and picturesque B&B located in Warrensburg, NY. The Inn is owned and operated by Al and Lynn Smith, a cute elderly couple about to celebrate their 40th Anniversary, and is very close to Lake George as well as Gore Mountain for skiing.
Like many of the B&Bs in the area, Alynn’s had very positive ratings on several online travel sites. However, it was the raving reviews about Lynn’s breakfasts that sealed the deal for me (the in-room fireplace and Jacuzzi tub didn’t hurt either). And let me tell you, the breakfasts did not disappoint.
As we walked downstairs on Saturday morning, eager to hit the slopes, the aroma of breakfast hit our noses like a freight train of awesometicity. Lynn was at the stove flipping the last batch of pancakes as we helped ourselves to fresh brewed coffee and hot chocolate. We sat down at the large dining room table facing the panoramic windows that overlook the snow covered backyard. The property spans several acres and reaches all the way up the tree lined hill as far as the eye can see. Breakfast was served and it was amazing.
The menu consisted of a crustless Quiche Lorraine and Lemon Pancakes topped with strawberries, all complemented by a hash brown patty. The quiche was light and fluffy, almost melting in my mouth as I savored each bite. In contrast, the pancakes were a little more substantive and although I prepared myself for slightly overpowering lemon, the just-right hint of lemon flavor that came through was as deliberate as it was delicious.
Sunday morning breakfast was even better. We had Cheddar Cheese Soufflés accompanied by Oscar’s Smoked Bacon. The soufflés were light, airy and baked to a golden brown and the bacon was crispy. I could’ve stopped there and been very happy.
But the real standout here was Lynn’s famous Caramel French Toast. Prepared like a casserole, slices of egg-dipped wheat bread are layered atop a butter, corn syrup and brown sugar mixture that coats the bottom of the dish. Cinnamon and sugar are sprinkled between the bread layers to add hints of sweetness throughout and the whole dish is placed in the refrigerator to set overnight. In the morning, Lynn popped it in the oven for 30 minutes and the result is a chewy, spongy french toast basted in its own gooey caramel syrup. If heaven were a food, then I’ve seen the pearly gates.
Lucky for me (and you), Lynn’s most popular recipes are online so anyone can try to recreate them at home. I’ll be taking a crack at the Caramel French Toast and, if executed correctly, it will go into my permanent collection. If not, then I’ll just have pay Al and Lynn a visit for another awesome weekend with incredible breakfasts.