ROCKPORT — On Thursday evening, you can have a Rockport bed-and-breakfast experience and take it home.
Members of the Rockport Innkeepers Association have cooked up "The Inns of Rockport Cookbook." The 269-page, large-format paperback features appetizers, main dishes and desserts from 14 local inns and B&Bs including Linden Tree Inn, Seven South Street Inn and Beech Tree Bed & Breakfast. Some are simple, some complex, some have been handed down through the generations and other are fresh.
Association members invite all comers to celebrate the book's release at Art of David Arsenault Gallery, 8 Dock Square in Rockport, from 5 to 7 p.m. David Arsenault handled the book's graphic art design and donated one of his paintings to grace its cover.
The event will feature food from the book made by the featured innkeepers, including almond crescents, spicy pumpkin bread and artichoke dip. Wine and sparkling water will also be served.
The cookbook was assembled by Beth Roenker, who has helped her husband, Chris Roenker, run the Seafarer Inn since it opened in 2013. Since retiring from her job late last year, Beth Roenker has shifted her focus to running the inn full-time alongside her spouse. She started working on the book in January as a way to pass the time during the slow winter season.
"Whenever I travel, I pick up cookbooks on the area," she said. "I thought it would be good to have one for us. People ask us (innkeepers) all the time for our recipes. Why don't we collect them to help with our marketing efforts?"
In addition to recipes, the book includes short sections about Rockport's history, including its annual festivals and attractions.
"We pulled in information about Motif No. 1 and Bearskin Neck," Beth Roenker said. "There's inserts about the July Fourth celebration and Harvest Festival. I feel it advertises the town quite well."
Starting Thursday, "The Inns of Rockport Cookbook" will be available for purchase for $19.95 at any of the participating inns. Copies will also be available at Rockport retail stores and online at Amazon.com.
Michael Cronin may be contacted at 978-675-2708, or firstname.lastname@example.org.
Tomato Basil Individual Crustless Quiche
by Chris & Beth Roenker of Seafarer Inn, taken from "The Inns of Rockport Cookbook"
8 oz shredded mozzarella cheese
27 miniature tomatoes such as cherry or grape tomatoes
Fresh basil, 10-15 leaves, chopped
Salt and pepper to taste
Preheat oven to 350. Using over-sized muffin tins, spray 9 muffin cups with non-stick spray.
Slice tomatoes into halves. Add three half tomatoes to each of 9 muffin cups.
Divide basil and cheese equally into each of the 9 muffin cups.
In a large bowl, whisk the eggs until blended. Add milk, salt and pepper and whisk together.
Divide the egg mixture equally into each of the 9 muffin cups.
Bake for 22 or 23 minutes. Cool for 5 minutes.
This is a versatile dish. Instead of tomato, basil and mozzarella, use whatever vegetables you like. Some favorite combinations are mushroom and cheddar; spinach and feta; and zucchini, onion and mixed cheeses.