Although the Captain Fairfield Inn is proud to call Maine home, its breakfast menu pulls some of its inspiration from below the Mason-Dixon line. Our multi-talented chef (she's the general manager, too) hails from Georgia, and she puts a little bit of that southern love in her cooking - especially when she's feeling homesick. Using her grandmother's recipes as a guide, she can often be found sipping on sweet tea while conjuring up new dishes in the kitchen. Guests can expect to find peaches and pecans incorporated into a variety of seasonal small plates, and if she could figure out a way to make boiled peanuts a breakfast staple, rest assured she would. The Buttermilk Waffles with Peach Gastrique detailed below are a Captain Fairfield favorite, and we hope they bring a touch of southern comfort to your home, too.
2 cups all purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk, well shaken
6 tablespoons butter, melted
Combine flour, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl whisk eggs, butter and buttermilk together. Pour wet ingredients into flour mixture and stir with spatula until just mixed. Put into waffle iron and voila! We like to serve ours with a side of local sausage, as pictured.
1:2 ratio of sugar to champagne vinegar (ie: 1 cup sugar to 2 cups vinegar)
Place sugar and champagne vinegar in a small sauce pan. Boil down until it reaches a syrupy consistency. Add fresh sliced peaches, and reduce heat to a simmer. Serve over waffles...or ice cream or whatever you want!