Yummy Orange Macadamia Nut French Toast

OM French Toast Pic 5

 

As we find ourselves with extra time on our hands, many of us turn to activities we find comforting to fill the void. For many, that’s baking or cooking. I thought it would be fun to share a recipe made famous by Pennington Point Inn in the Precipice Series.

Made Famous by Pennington Point Inn

Elizabeth Pennington strives to carry on her family’s tradition of keeping a popular inn on the coast of Maine, which includes a Sunday brunch that would not be complete without their Orange Macadamia Nut French Bread. Tourists and locals, as well as guests from the inn, line up for Sunday brunch because of it.

Toss Aside The Frying Pan

I love the thick slices and ease of cooking for a group. In the recipe below, it’s been scaled down from the inn’s cooking-for-a-crowd sized directions to a family of six.

Consider preparing this on a weekend—or any day of the week if they all seem like Saturday—to bring everyone together and make it feel special. It has a delightful touch of orange and is not overly sweet. I’ve also made a gluten free/dairy free version of this—substituting GF bread for Italian, almond milk for the half & half, egg whites for the eggs—and it’s delicious, too. Chances are your GF bread will be thinner than what’s called for, so adjust your baking time accordingly.

While you’re following the recipe, you can imagine the chef at Pennington Point Inn preparing tray after tray of this popular dish to satisfy his guests.

But does anyone else see the irony of using Italian bread to make French toast??

Orange Macadamia Nut French Toast

Ingredients:

5 large eggs, lightly beaten

3 tablespoons sugar

½ teaspoon cinnamon

1 cup orange juice

½ cup half & half

1 teaspoon vanilla

1 16-ounce loaf Italian bread, cut into 1-inch slices

½ cup butter or margarine, melted

½ cup macadamia nuts, chopped

Confectioner’s sugar for garnish, syrup if desired

Directions:

  • Arrange bread slices in a single layer in a lightly greased baking dish.
  • Whisk together the eggs, sugar, cinnamon, orange juice, half & half, and vanilla.
  • Pour egg mixture over bread slices. Cover and refrigerate for 8 hours or overnight, flipping the slices over once.
  • Preheat oven to 400 degrees Fahrenheit.
  • Pour melted butter onto a large cookie sheet with sides.
  • Arrange bread slices in a single layer.
  • Sprinkle with macadamia nuts.
  • Bake 17-20 minutes until lightly browned along edges.
  • Garnish and serve immediately.
  • Enjoy!

Yield: 6 servings

Prep time: 20 minutes

Cook time: 20 minutes

Notes:

#SundayBrunch #MaineInns #FrenchToast #PenningtonPointInn #MysterySeries

Pages from Elizabeth Pennington’s Diary

With all the uncertainties the Covid19 pandemic has created, I thought it would be interesting to take a peak–albeit a fictional one–at pages from Elizabeth Pennington’s diary. Elizabeth is the strong female protagonist in the Precipice Series: Murder on the Precipice, Murder Beyond the Precipice, and Murder Returns to the Precipice

False Start

March 25, 2020

Just when we were gearing up to open the inn for the season, we’ve had to put on the brakes with no idea when we’ll get the all-clear. I know it’s the right thing to do to slow the spread of the Corona Virus, but effective today the inn has been shuttered per the governor’s mandate that only essential businesses be open—and those have strict

composition cute design diary
Photo by Miesha Moriniere on Pexels.com

guidelines within which to operate. We’re all using terms never spoken before like social distancing, shelter-in-place, and self-quarantine. These are scary and uncertain times.

It pains me to have to send the waitstaff, housekeepers, and maintenance staff home with only a promise to bring them back as soon as I can. I’ll continue to pay them as long as I can. Who knows how long this shut-down will last. Hopefully Pennington Point Inn, as a business venture, will survive.

Our chef Tony and I have put plans in place to prepare meals for takeout. He’ll have his sous chef to help him. I’ll answer the phones and bring the food to the door. That way we can be of help to our neighbors and bring in at least a nominal amount of cash flow. Fingers crossed it will be enough.

Once we do reopen—and I pray it’s soon—I hope our future guests will feel comfortable traveling to our beautiful state of Maine and taking up lodging in our cozy seaside inn that has been in the Pennington family for generations. It may take an ambitious marketing campaign to make that happen.

Trying to Stay Optimistic

April 15, 2020

We’re 3 weeks into the shelter-in-place order. Fortunately, we’ve had a steady business of take-out—nothing that will cover the bills, but it’s still positive all the same. I’ve been in touch with some of the staff, and they all seem to be in good spirits and optimistic, including Rashelle. At this point, their biggest concern seems to be a lack of toilet paper. They’ve had to do with substitutes. Guess it could be worse.

There’s something quite unsettling about the quiet that hangs over the inn. Even our pup Jake seems to notice—although he’s thrilled that Kurt and I have time on our hands and take him out for a nice long walk on the beach or, once in a while just to change it up a bit, across the breakwater out to the lighthouse. He’s getting much more comfortable navigating across the uneven and jagged boulders that tend to jut out at odd angles here and there. He’s only made a couple missteps so far but recovered nicely on both—much more impressive than my first few times out on the rocks as a child. I’ve got scars on my knees to prove it. They’re not attractive.

A Bad Movie

May 3, 2020

You’d think with no inn to run, I’d have more time to write in my journal. It’s just hard to write about. There’s an emptiness here you can feel in your bones. It makes my stomach ache. Maybe it’s just all the worry about the bills and whether or not the regular guests will return—or any guests. Latest word is the stay-at-home order from the governor has been extended to the end of this month. Still only essential businesses are allowed to be open within their strict guidelines. Everything is getting canceled—even the annual lobster festival in Rockland. They—the powers that be—project the state will allow hotels and inns to open July 1st. I only hope that date doesn’t get pushed farther into the future, but I pray we can open safely. A second round of this virus could be worse than the first.

We’re doing okay with supplies—all except for hand sanitizer. But we have plenty of soap which we’re constantly using to keep our hands clean. (Dry hands are becoming another problem.) I’ve raided housekeeping’s closet for toilet paper and antiseptic wipes. Our food suppliers still show up. We greet each other with facemasks and gloved hands. It’s like something out of a bad movie—sci-fi meets Groundhog Day.

#mysteryseries #Maine #precipice #NewEnglandInn

Secrets and Hiding Places

lighthouse
Photo by Anand Dandekar on Pexels.com

What is Elizabeth Pennington Keeping from Us?

I had a moment to sit down and chat with none other than Elizabeth Pennington, the protagonist in the Precipice Series and sole heir to her family’s estate, which includes the highly popular Pennington Point Inn on the coast of Maine. She shares an intimate glimpse into her past which naturally shaped who she is today, with all the warts, blemishes, and secrets along the way. –Penny

Penny Goetjen: If you don’t mind Elizabeth, let’s go back to your childhood. You grew up in Maine in a place where many would love to stay for an extended period of time—a picturesque seaside inn, owned and operated by your family. What was it like for you?

Elizabeth Pennington: I’m sure to some it seems rather unconventional to grow up in an inn, but it was all I ever knew. So, it was quite normal to me. There were two extremes to it, though. The season ran from early May to mid-October, and in the summer months, usually we were at capacity. So the quaint coastal inn took on a life of its own, filled with demanding guests. If it got to be too much, I would escape to the lighthouse for some quiet time. The off-seasons were a refreshing change at first; I felt as though we’d gotten our home back again. But it soon became too quiet, and I found myself wishing the season wasn’t so short. As I got older, I also realized my grandmother would stress during that down time, hoping the previous season had been enough to make ends meet until spring came and the paying guests returned.

PG: Some might speculate that your childhood was rather sad. What would you say to that?

EP: People speculate a lot about what they think goes on, but they’d be wrong if they thought it was sad for me. Sure, my parents passed away when I was very young, but I never really knew them, don’t have any vivid memories of them. So, in a twisted sort of way—I know it sounds very cold—I didn’t have them to miss.

I would say I had a happy childhood. I adored my grandmother—we were very close—and she did her best to juggle her responsibilities as keeper of our family’s inn with that of grandmother and surrogate mother.

PG: What did you do for amusement as a child? Seems like there could have been lots of places to hide away.

EP: Oh, there was no shortage of hiding places, for sure. And there was my grandmother’s antique desk in the drawing room which I found absolutely fascinating as a child where you could hide things. It had so many little doors and drawers, hidden compartments that I swear were in different locations each time I explored. If you wanted to hide something larger, like yourself, there were plenty of places to choose from. The most obvious, and the most terrifying, was the tunnels. I was forbidden to venture down there as a child, so it took a lot to garner the courage to head down there when we were searching for the young female guest who had gone missing on one of my return visits as an adult. I also tended to stay out of the woods behind the inn. They were much too dense and got too dark, long before the sun set.

PG: Even though your parents and your grandmother aren’t with you physically, do you feel their presence around you?

EP: And my Great Aunt Cecilia, as well. Don’t forget about her. Yeah, there is definitely a feeling around the inn that we are not alone. When you’re in a room by yourself, you get the distinct feeling someone else is there with you, even if you can’t see the person. We’ve had guests report seeing a woman dressed in a flowy white gown. Some people get freaked out a bit, but I just tell myself it’s family looking out for us.

PG: When it came time for college, you chose to go off to New York City—a long way from the coast of Maine and a very different way of life than Pennington Point. What made you choose such a diametrically opposed place from what you were used to?

EP: I’m sure some thought I was running from my past. I know many were surprised by my decision—including my grandmother. I just needed to break away from my sheltered past. I mean, we rarely ventured very far from the inn. I hadn’t been outside the state of Maine before I started looking at colleges. I had a yearning to see more of the world—albeit still on the east coast, but New York City was so drastically different from where I grew up, it was exciting.

PG: Do you think Amelia was disappointed you chose a college so far from home?

EP: If she was, she never verbalized it. Instead, she made it clear how proud she was and that she would be there to support me if I needed it.

PG: Once you got to college, how did you find it? How did you adjust to co-ed life and the big city?

EP: (She laughs.) Talk about an adjustment! This small-town girl from Maine had no idea what she was getting into. (She dismisses her self-deprecating remark with a swat of her hand.) It was culture shock, for sure. City life—in one of the largest metropolitan areas in the world—and college life took some getting used to. Although I struggled with homesickness, I refused to admit it. I kept telling myself this was the adventure I wanted, and it would get better. Meeting Rashelle was fortunate—for both of us. She taught me street-smarts that proved invaluable for survival, and I was able to help her out of a jam or two as payback. There were times I thought of quitting—it certainly would have been the easier way out, and my family would have been thrilled to have me back—but I wouldn’t let myself do it.

PG: Where does this tenacity come from?

EP: Definitely my grandmother—I don’t know. Maybe I get it from my parents, too. But I had the living example of Amelia who was an amazing woman who never gave up. She would smile in the face of adversity and was the best possibility thinker I know.

PG: Why did you choose to major in interior design? At the time, did you have no plans, or even the desire, to return to your family’s inn and take over running it?

I honestly had no desire to run Pennington Point Inn. . . . I had no plans to return there after graduation.

EP: I honestly had no desire to run Pennington Point Inn, at that point in my life. I had no plans to return there after graduation, either. I don’t know who I thought was going to take over for my grandmother. I guess I thought she’d live forever. She had that kind of presence. An endearing, everlasting icon. Clearly, that didn’t happen.

At the time I went off to college, I needed to find my own way. And I’d always wanted to design. Growing up, when my friends were busy with extracurricular activities, or even just reading, I could be found sketching everything and anything in my line of sight. I sometimes drove my grandmother nuts moving furniture around in the drawing room and rearranging the accessories, although she had to admit my changes were an improvement over what had been there before.

PG: Your grandmother kept secrets from you that were only revealed before she passed away. How did feel about that?

I felt hurt by the secrets she’d kept. It took me a while to understand why she’d felt the need to keep them to herself.

EP: At first, I felt hurt by the secrets she’d kept. It took me a while to understand why she’d felt the need to keep them to herself. As time passed, I finally got it. She was trying to protect the family name. Only when there was the threat of losing the inn and surrounding property was it worth the risk of revealing what she knew.

PG: So, what’s on the horizon for Elizabeth Pennington?

EP: It’s hard to say what lies ahead. At times, it’s quite daunting that I’m the last Pennington standing, but I’m proud of our family’s legacy. I hope to be able to continue to operate the quintessential New England inn on the coast of Maine for the enjoyment of generations to come—with the help of the Penningtons who have passed on. 😉

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The Precipice Trilogy—Murder on the Precipice, Murder beyond the Precipice, and Murder Returns to the Precipice—is available in print and ebook formats and can be purchased at your favorite book retailer.

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© 2020 Penny Goetjen