Inn at English Meadows (Kennebunk - Kennebunkport, Maine)



April 26, 2017 by Damien Callahan


3 large eggs

½ cup sugar

6 tbsp melted butter

1 cup ricotta (can be part skim)

1 cup sour cream   ( low-fat is ok)

1 tsp vanilla

¾ cup flour (can use gluten free!)

½ tsp salt

1 ¼ tsp baking powder

1 ½ cup fresh or frozen blueberries


preheat oven to 350 degrees. Grease a 8 or 9-inch pan

I like my springform

Beat eggs and sugar, add butter, ricotta, sour cream, and vanilla until well combined,

Add the dry ingredients and stir gently to combine

Pour into prepared pan and sprinkle the berries evenly on top.

Bake the cake for about 50-60 minutes

*the cake will be soufflé like, let rest 30 minutes before cutting. Delicious warm!


Always be free to experiment with different fruit or berries, enjoy!

Peach Buttermilk Cake

March 31, 2017 by Damien Callahan

This is a perfect addition to your brunch… feel free to substitute any seasonal fruit.

Simple Peach Buttermilk Cake


1 cup all-purpose flour

½ tsp baking powder

½ tsp baking soda

¼ tsp salt

½ stick butter, unsalted, softened

2/3 cup sugar

½ tsp vanilla

1 large egg

½ cup buttermilk

About a cup of sliced peaches or any fruit you choose


Preheat oven to 400 degrees

Butter and flour a 9-inch spring form pan


Whisk dry ingredients in a small bowl and set aside

In a mixer beat butter and 2/3 cup of sugar until pale and fluffy

Beat in vanilla and egg and beat well


At low speed, mix in the flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour. Mix until just combined.

Spoon batter into cake pan and arrange your choice of fruit on top.


Bake until cake is golden, around 20 minutes.


Cool in pan 10 minutes,

Very pretty with a sprinkle of powdered sugar


Oven Baked Parmesan French Toast

March 24, 2017 by Damien Callahan


6 1” slice baguette
1 cup milk
3 eggs divided
½ cup grated parmesan cheese
1tbsp butter
¼ tsp salt and pepper

pre-heat oven 400 degrees
butter 9×12 baking dish
place bread in baking dish

wisk 1 cup of milk , 1 egg and salt and pepper
pour over the bread and top with cheese
press lightly and let sit for 15 – 30 minutes
dot with butter and bake for 20 – 25 minutes until
golden brown

top with mixed spring greens or arugala tossed in vinaigrette and poached egg.
Serves 2

2 tsp red wine vinegar and 1 tbsp olive oil
salt and pepper