Our Wicked-Good Food Philosophy & Recipe Emerill Would "BAM"

Good Morning Sunshine! We just finished serving up another wicked-good breafast here at Noble House Inn and thought you all would enjoy one of our earliest recipes. Our "Food Philosophy" begins with using the freshest organic ingredients we can get our hands on. Sometimes, this means shopping the Saturday Morning Farmers market, or visiting our favorite natural foods grocer, Morning Dew. The succulent fruit and fresh greens they sell are always savored! The apples we use for this morning's recipe come from Five Fields Farm here in Bridgton. Our friend Tom Geiger, not only has fantastic orchards, but in the winter, guests can rent cross-country skis and enjoy miles of trails with beautiful vistas overlooking Holt Pond. Anyway, grab yourself some fresh, organic ingredients for this simply, wholesome croud pleaser and bon appetite.

Apple French Toast Recipe
In a saucepan, melt together 1/2 C. organic butter, 1 C. brown sugar & 2 Tbs. light corn syrup until they're dissolved & of one consistancy. Pour into an oiled 9x13 baking dish. Layer thin slices of 2 organic Granny Smith apples over the mixture. Then, slice an 8oz. loaf of whole wheat organic french bread into 1" slices and arrange atop the apples. You'll have to snuggle them in, but they WILL fit - trust me. Next, whisk together the following and pour over the bread: 5 free-range large eggs, 1.5 C organic milk, 1/2 t. vanilla, 1/4 t. kosher salt & cinnamon to taste. We add it to the wet mixture, but also sprinkle it on top before baking, which gives it some visual texture. Now, cover with foil & refridgerate overnight. In the morning, bake covered at 350 degrees for 35 minutes. Remove the foil & bake an additional 10 minutes. Run a knife between the pieces and when you plate this, drizzle the syrup and apple slices over the top before dusting with a light coat of powdered sugar. It's lovely served aside our "Creamy Eggs" (watch for that recipe coming soon) and a big plump link of Emeril's Chicken Apple Sausage...BAM! Hope you enjoy this and we can't wait to share more recipes.

Tomorrow, check out what we'll be planting in our kitchen gardens this month.