Anyone who has stayed at Bedford Landings B & B knows that we try to accommodate people with special diets. Possibilities could include a Keto diet, gluten free, dairy-free, no sugar, or no cheese. Most drink coffee but a few prefer hot tea and occasionally one wants decaffeinated coffee. With 10-12 people gathered for breakfast, keeping it all straight is a challenge, but I think we have been pretty successful.
When guests complete their reservation form, they are asked about food allergies or aversions. Ninety percent of the guests we host are open to anything we serve. Some have special diets. The strangest one was a guest indicating he was lacto-vegetarian. (https://en.wikipedia.org/wiki/Lacto_vegetarianism ) That stumped us! We weren’t sure if we should soak his veggies in milk or not. But apparently, it is a person who abstains from eating meat and eggs, but who eats dairy products!
Many of us try to cut calories from time to time, but on a vacation a scrumptious breakfast at Bedford Landings should be a treat! We hope people come hungry and leave full! We do try to serve food that people will eat so defining food aversions is important too! One guest saw me serving up cheese grits and said, “Oh don’t give me any of those, I hate grits!” All one must do it tell us and we will make a special note! We do not want anyone to go into shock, become sick or break out in hives! Some folks have nut allergies, but then we need to dig a little deeper to see if that includes pecans since our signature dish is pecan-encrusted bacon!
Be sure to tell us if you can’t have common breakfast elements such as dairy, eggs, cheese, flour-based products, and sugar! These are staples in our kitchen! One recipe we tend to make for our diabetic guests is cloud bread! We are sharing it here for you! Bon Appetit!
6 eggs, separated
½ teaspoon Cream of Tartar
½ cup low fat Cream Cheese
½ cup skim Ricotta Cheese
½ cup Parmesan Cheese
1 teaspoon Black Pepper (original recipe called for 1 Tbsp, but I think that is too much)
Preheat oven to 425°. Separate eggs. Combine the yolks with the cheeses and pepper and mix well. Addition of herbs and spices is optional.
Combine cream of tartar with the egg whites and whip to extremely stiff peaks. Temper the yolk and cheese mixture with a scoop of egg white foam and mix well while trying to not stir too much air out of the foam. Fold the yolk cheese mix into the whites. Spoon the desired portion onto a sheet tray lined with parchment paper and bake 10 to 15 minutes until browned. Reduce heat to 350° and bake 10 more minutes. Serve immediately or cover overnight.