Blue Ridge Country - January/February 2014 - 39

THE BRUCE HOUSE INN
Forget the alarm clock. The impetus to get out of bed
at The Bruce House Inn is olfactory. Thick-sliced
bacon and blueberry muffins make a wake-up call
unnecessary. Inspired by Maryland farms and a cookbook from Paris, owner Pam Reynolds designed a
breakfast menu that she describes as "filling yet
gourmet."
After spending 27 years in the movie industry,
Reynolds left the business in 2007 to begin a new life
as an innkeeper, in a Cumberland, Md., house built
in 1840.
"Descended from the great Scottish hero Robert
the Bruce, the Bruce family was one of the founding
families of Cumberland, and they were given the land
the house stands on by the Duke of Cumberland,"
Reynolds tells me. In the early 1900s, the Bruce
House served as a Catholic boys school.
She describes the creation of the Bruce House
menu as a "daunting task." Choices had to be hearty,
since the inn serves one main entrée a day. The fare
had to fit special diets, since the inn's clientele is so
varied. Ingredients had to be largely local. And the
dishes had to be presented in an artistic fashion.
"I was ultimately inspired by a cookbook from the
Rose Bakery in Paris, given to me as a going-away gift
when I left Disney Studios," Reynolds says. "Our
breakfast is served in two courses. The first consists
of fresh fruit and a baked item such as a muffin, scone
or cobbler. The second course is the main entrée and
can be anything from Raspberry French Toast to
Crabcake Benedict to Potato, Leek, and Pancetta
Frittata."
Reynolds notes that vegetarian and vegan options
are available, but all Bruce House meals are served
with bacon or sausage.
BRUCE HOUSE INN FARMER'S MARKET COBBLER

"This cake-like cobbler is one of our most requested recipes,"
Pam Reynolds says. "When Cumberland's Farmers Market is in
season, we prepare this with fresh fruit from local farms. It's
easy, delicious, and versatile since you can use whatever fruit
you have on hand."

½ cup butter (plus extra for baking dish)
1 cup sugar
3 large eggs
1 cup all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
2¾ cups fruit
Confectioner's sugar, whipped cream,
and extra fruit for garnish, if desired
Preheat oven to 350 degrees. Butter a two-quart baking dish.
Cream ½ cup butter (at room temperature) and one cup sugar
with electric mixer until fluffy. Add three large eggs, one at a
time, beating after each addition. Sift together one cup all-

purpose flour, ½ teaspoon salt, and ½ teaspoon baking powder. With mixer on low speed, gradually add flour mixture until
incorporated.
Spread batter in baking dish and scatter 2¾ cups fruit on top.
Bake until toothpick inserted in center of cobbler comes out
clean and top is golden brown, about 45 to 50 minutes. Let
cool, then cut into eight slices. For each serving, dust confectioner's sugar over the slice and then top with fresh whipped
cream and a garnish of fresh fruit.
BRUCE HOUSE INN EGGS BISMARCK

Says Pam Reynolds: "We call this 'fancy comfort food.' You
can put it together in a snap, and it's so elegant on the plate it
will really wow your guests and family. And, as an added bonus,
it's completely gluten-free. It's a great way to use up leftover
mashed potatoes, and you can use shredded (hash browntype) potato pancakes instead of mashed if you have them
handy. Thanks to chef Jaye Miller for this recipe."

Potato pancakes:
4 Yukon Gold potatoes
1 tablespoon butter
½ cup half and half
Salt and pepper to taste
Extra butter for cooking
¾ pound bulk breakfast sausage
8 large eggs
Dijon cream sauce:
2 tablespoons Dijon
(or spicy brown) mustard
½ cup half and half
1 teaspoon honey (optional)
Asparagus, orange slices,
and paprika for garnish
Peel and quarter potatoes, and boil until mashing consistency.
While potatoes are boiling, form sausage into eight patties and
sauté on griddle until cooked through. Keep warm in low oven.
Drain potatoes and mash with butter and half and half. Add a
little half and half at a time. The mashed potatoes need to be
on the drier side to form pancakes. Add salt and pepper to
taste. Heat a griddle or frying pan to medium high, and melt
just enough butter to cover bottom of pan. Form mashed
potatoes into eight small pancakes (in Ireland this is called
"boxty"), and sauté on griddle until browned on both sides.
Keep warm in low oven.
While potato pancakes are cooking, snap tough ends off eight
to 12 spears of asparagus and cook in butter until crisp-tender.
When pancakes, sausage, and asparagus are ready and warming in oven, poach eggs in boiling water, adding a bit of vinegar
to water to help the whites cook.
While eggs are poaching, combine Dijon mustard and half and
half in small saucepan and heat through. Do not let it boil.
Honey can be added if you like a bit of sweetness with the
savory sauce.
Assemble on plates while eggs are poaching: Fan two or three
JANUARY/FEBRUARY 2014 | 39



Blue Ridge Country - January/February 2014

Table of Contents for the Digital Edition of Blue Ridge Country - January/February 2014

Cover
Table of Contents
Letters/Worth a Click
From the Editor
Creature Feature
From the Farm
Great Home Buys
Digital Help Guide
Mountain Report
The Hike
Festivals & Events
Mountain Curios: Racing Lawn Mowers
Mountain Curios: Stamping Out Squirrel Sex!
Mountain Curios: A Library as Big as a Breadbox?
Mountain Curios: Mill from 1794 Still Turns!
Mountain Curios: Indian Mounds in Downtown!
Travel Guide 2014: A Year of Great Festivals!
The Blue Ridge Parkway Photoessay
Travel Guide 2014: A Foodie's Dream Journey
Travel Guide 2014: The Retro Pilgrimage
Wilderness Institute in the Smokies
Mountain Garden
Cabin in the Woods: Royal Oaks Retreat
Guest Column
Blue Ridge Country - January/February 2014 - Intro
Blue Ridge Country - January/February 2014 - Cover
Blue Ridge Country - January/February 2014 - Cover2
Blue Ridge Country - January/February 2014 - Table of Contents
Blue Ridge Country - January/February 2014 - 4
Blue Ridge Country - January/February 2014 - Letters/Worth a Click
Blue Ridge Country - January/February 2014 - From the Editor
Blue Ridge Country - January/February 2014 - Creature Feature
Blue Ridge Country - January/February 2014 - From the Farm
Blue Ridge Country - January/February 2014 - 9
Blue Ridge Country - January/February 2014 - Great Home Buys
Blue Ridge Country - January/February 2014 - 11
Blue Ridge Country - January/February 2014 - 12
Blue Ridge Country - January/February 2014 - Digital Help Guide
Blue Ridge Country - January/February 2014 - Mountain Report
Blue Ridge Country - January/February 2014 - 15
Blue Ridge Country - January/February 2014 - The Hike
Blue Ridge Country - January/February 2014 - 17
Blue Ridge Country - January/February 2014 - Festivals & Events
Blue Ridge Country - January/February 2014 - 19
Blue Ridge Country - January/February 2014 - 20
Blue Ridge Country - January/February 2014 - 21
Blue Ridge Country - January/February 2014 - 22
Blue Ridge Country - January/February 2014 - Mountain Curios: Racing Lawn Mowers
Blue Ridge Country - January/February 2014 - Mountain Curios: Stamping Out Squirrel Sex!
Blue Ridge Country - January/February 2014 - Mountain Curios: A Library as Big as a Breadbox?
Blue Ridge Country - January/February 2014 - Mountain Curios: Mill from 1794 Still Turns!
Blue Ridge Country - January/February 2014 - Mountain Curios: Indian Mounds in Downtown!
Blue Ridge Country - January/February 2014 - Travel Guide 2014: A Year of Great Festivals!
Blue Ridge Country - January/February 2014 - 29
Blue Ridge Country - January/February 2014 - 30
Blue Ridge Country - January/February 2014 - 31
Blue Ridge Country - January/February 2014 - 32
Blue Ridge Country - January/February 2014 - 33
Blue Ridge Country - January/February 2014 - The Blue Ridge Parkway Photoessay
Blue Ridge Country - January/February 2014 - 35
Blue Ridge Country - January/February 2014 - 36
Blue Ridge Country - January/February 2014 - 37
Blue Ridge Country - January/February 2014 - Travel Guide 2014: A Foodie's Dream Journey
Blue Ridge Country - January/February 2014 - 39
Blue Ridge Country - January/February 2014 - 40
Blue Ridge Country - January/February 2014 - 41
Blue Ridge Country - January/February 2014 - 42
Blue Ridge Country - January/February 2014 - 43
Blue Ridge Country - January/February 2014 - 44
Blue Ridge Country - January/February 2014 - 45
Blue Ridge Country - January/February 2014 - 46
Blue Ridge Country - January/February 2014 - 47
Blue Ridge Country - January/February 2014 - Travel Guide 2014: The Retro Pilgrimage
Blue Ridge Country - January/February 2014 - 49
Blue Ridge Country - January/February 2014 - 50
Blue Ridge Country - January/February 2014 - 51
Blue Ridge Country - January/February 2014 - 52
Blue Ridge Country - January/February 2014 - 53
Blue Ridge Country - January/February 2014 - Wilderness Institute in the Smokies
Blue Ridge Country - January/February 2014 - 55
Blue Ridge Country - January/February 2014 - 56
Blue Ridge Country - January/February 2014 - 57
Blue Ridge Country - January/February 2014 - 58
Blue Ridge Country - January/February 2014 - Mountain Garden
Blue Ridge Country - January/February 2014 - 60
Blue Ridge Country - January/February 2014 - 61
Blue Ridge Country - January/February 2014 - Cabin in the Woods: Royal Oaks Retreat
Blue Ridge Country - January/February 2014 - 63
Blue Ridge Country - January/February 2014 - 64
Blue Ridge Country - January/February 2014 - 65
Blue Ridge Country - January/February 2014 - Guest Column
Blue Ridge Country - January/February 2014 - Cover3
Blue Ridge Country - January/February 2014 - Cover4
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