Breakfast
Some of the most memorable moments at The Astor House revolve around breakfast.
We take great pride in the art of breakfast pampering, transforming each morning into a delightful experience that goes beyond just a meal. Our breakfasts are thoughtfully prepared with care and creativity, featuring a selection of delicious, homemade dishes that cater to a variety of tastes.
Imagine waking up to the aroma of freshly brewed coffee and the enticing scents of delicious dishes being prepared just for you, ensuring that every bite is a treat for the senses.
Whether you enjoy breakfast in the parlor, on the porch, or in your suite, our goal is to make the morning meal a memorable part of your stay.
With our commitment to personalized service and attention to detail, we aim to pamper our guests with each breakfast, making it a wonderful highlight of your time at The Astor House Bed & Breakfast.
We strive to make a great culinary impression on our guests with our three-course breakfasts which include Fresh Fruit with Homemade Dressing, entrees like the Astor House’s Quiche with Homemade Flaky Crust, our Signature Potatoes, an Open-Faced Breakfast Sandwich with Avocado, Sausage and Egg or our Delectable Breakfast Bowl featuring our Signature Potatoes, Diced Smoked Ham, Eggs, Sautéed Veggies and Wisconsin Cheese. Top it all off with award winning baked goods- homemade from our kitchen. You won’t leave the table hungry!
Among the many delicacies that come from the kitchen are Linda’s baked treats, for which she’s won many awards at the local County Fair. Tom’s Astor House Signature Potatoes are a hit with guests as well.
Please note any allergies or restrictions when making your reservation. We’ll also converse about breakfast when you check in, so we can learn about your preferences. We’re well versed in vegetarian, plant based, gluten free and other diets. We want to be sure you love what’s on your plate and we’ll prepare a delicious meal that fits your needs.
We typically serve breakfast between 8:00 and 9:30; however, alternate times are available upon request.
Upside-Down Blueberry Tart – Easy and impressive!
Ingredients
12 ounces of fresh blueberries.
Or you can use or a combination of raspberries, blueberries and blackberries. Just use enough to fill the bottom of your pan.
This will be 1 ½-2 cups.
1 cup sugar, divided
2 large eggs at room temperature
¾ cup butter, melted
1 teaspoon extract of your choice (almond, vanilla or lemon)
1 cup all purpose flour
1 tablespoon powdered sugar
Directions
In a small bowl, combine the fruit with ½ cup of sugar and set aside. Transfer the sugar coated fruit to an 11-inch fluted tart pan with a removable bottom if you have one. If you don’t, a 9-inch spring-form pan works beautifully.
Sprinkle some fresh or dried lemon zest on top of the fruit for an extra layer of flavor. Don’t worry about measuring. Just sprinkle some across the top of the fruit.
Line the pan with foil very thoroughly. Otherwise it’ll make a huge mess in the oven.
As another precaution, put the foil-lined pan on a baking sheet.
In a small bowl, or stand mixer, beat the eggs, butter, extract and remaining sugar. Beat in the flour until just moistened. The batter will be a bit thick, but that’s ok. Spread the batter evenly over the fruit.
Bake at 325 for 40-45 minutes or until a toothpick inserted in the center comes out clean. Place the pan on a wire rack to cool. Dust it with powdered sugar just before serving, or make a quick glaze with 2 cups powdered sugar, to which you add milk and a few drops of lemon extract until it reaches the preferred consistency.
Add some fresh fruit and fresh mint and you’ve got a beautiful and impressive dessert.
Refrigerate any leftovers.