Monday, November 8, 2010

Twin Doors Bed and Breakfast's Baked Eggs Florentine

Serves 6 

Ingredients: 
  • 1 package (10 oz. or a little less) frozen chopped spinach, thawed and squeezed very dry- I usually 
  • microwave for 4-5 minutes 
  • 1 cup cottage cheese  
  • 1/2 cup light sour cream 
  • 8 large eggs, I use x-large 
  • 1/4 teaspoon dried thyme 
  • 1/4 teaspoon of freeze dried chives 
  • Pepper 
  • 1 cup grated cheddar cheese-I use Cabot's seriously sharp 
  • 1/4 cup grated Parmesan cheese 
Method: 
  • Preheat oven to 350.   
  • In large bowl combine seasoning and cheese products and mix well.   
  • Add spinach and mix well.   
  • Beat eggs in a separate bowl and add to mixture.  
  • Pour in non-stick sprayed 8"X11" baking dish.   
  • Bake, uncovered for 40 minutes or until eggs are set.   
  • It will brown around the edges and on bottom and a bit on the top.   
  • Let stand for 10 minutes.   
  • Cut into squares.   
It is easy to cut the recipe in half or double, etc. as amounts do not have to be "exact".  This recipe makes a nice neutral dish which goes with all breakfast meats and fruit dishes. 

Twin Doors Bed & Breakfast
603-763-2236 | 49 High Street, Sunapee, NH
Romantic accommodations with four modern
queen/king guestrooms plus ideal location - walk to
Sunapee Harbor waterfront activities
& 3 miles to award winning Mt Sunapee skiing & riding

An interview with Dick & Lesley Marquis, Innkeepers of the Rosewood Country Inn

Leslie and Dick just celebrated their 19th year of owning the Rosewood. Prior to running the B&B, Lesley was in charge of research and development for chemistry instrumentation at a medical center in Rhode Island for 21 years. Dick was in charge of the laboratories at another hospital in RI.

Lesley says her favorite thing about owning a B&B is meeting all the wonderful people and making new friends. Some of our best friends started off as guests. I also enjoy making each guest's stay special and as perfect as possible.

When asked why they wanted to run a B&B, Leslie replies, "I'm the oldest of 7 children and my Dad passed away when I was 24. I still had younger brothers and sisters at home. One by one, we'd take them in as they made their transition from living at home to being on their own...almost. So I guess you could say we've run a "B&B" almost all our married lives."

Leslie muses, "For me the most challenging part of running a B&B is separating myself from the business. It's not that we're not able to get away; we take an extensive vacation every year. But even when we're away I'm  thinking of new ways we can heighten the guest experience. On an early spring trip to Vermont we stopped at a wonderful little nursery. They had done such a nice job with their container gardens that it got me thinking. We got in touch with our County Home Horticulture Bureau and we set up a Mother & Daughter Weekend with a container gardening workshop with a Master Gardener, and a Spring Tea."

Leslie says, "Days off in the summer are spent gardening. "I guess you could say it's my passion in life, right after my grandchildren. Years ago when we moved here our neighbors from RI sent us perennials from their gardens so we started a "Friendship Garden" along our stone wall. Now, we're able to share many seedlings and cuttings from our garden for guests to take home. Tell me you like our mallow, or our yellow sun drops, and they'll be a pot full of them by your trunk before you check-out. Dick enjoys fishing, both fresh and saltwater and hunting."

An enquiry about are there certain things that you and your significant other prefer to do at your B&B and how do you split the tasks to be done returns from Leslie, "As I mentioned, I love gardening, so Dick doesn't venture into the flower beds.  He enjoys the mowing so I leave that to him. We do share time with the guests. He helps to serve breakfast in the morning, while I'm the chef. He takes care of the books while I'm in charge of answering the phone, taking email reservations and sending our confirmations. The bar is also his domain. He makes the world's best apple martini."

Leslie says, "The Rosewood is a great place to visit because its in the perfect location! We have downhill skiing at both Mt. Sunapee and Pat's Peak, We have snow shoeing and X-C right from our back door. With West Meadow Stables within walking distance, we're able to offer sleigh rides in the winter, hayrides and horseback riding. There are 2 colleges close by, and the summer offers scenic cruises on Lake Sunapee, a romantic dinner cruise in the evening, a wonderful summer theater in New London, craft fairs, Farmers' Markets. There's always something going on."

When people think of the Rosewood, they think romance. They have a reputation as a romantic inn...cozy fireplaces in almost all the rooms, Jacuzzis-for-two, five foot doubled-headed showers. And we specialize in small, intimate weddings. Leslie comments, "Guests say it's the caring service and the hospitality. They come as guests and leave as friends." The Rosewood appeals to a broad range of people...newlyweds and romantics, bikers and hikers and baby boomers.

When asked, What would you say to people who have never stayed in a bed and breakfast before? Leslie says, "Try it. It's so much more personal than staying in a hotel where every room is the same as the next." She also comments, "At a hotel or motel, you're checked-in and given your key. It's pretty anonymous. I think that most people that stay at B&B's are interested in socializing with the other guests and making new friends. They want our opinion on places to see and things to do. We can share with them the special, out-of-the-way places to swim or picnic. Or places that have the best vantage points to see the fall foliage. We also do a full, three course breakfast."

Leslie also adds, "We're big believers in "farm to fork" dining and using local produce as much as possible.  During the summer I personally pick the berries for our Raspberry Stuffed French Toast and our Blueberry Stuffed Croissant at one of our local farms."

Leslie comments, "Each B&B is unique. I don't think any two are the same. Here at the Rosewood we do lots of theme weekends. Coming up we have our Dickens Christmas Weekend with a festive holiday dinner and a storyteller. We also have sleigh rides and snow shoeing right from our back door. In the spring we do our Mother & Daughter Weekend with a gardening workshop with a master Gardener and a four course Victorian Tea."

Rosewood Country Inn
1-800-938-5273 | 67 Pleasant View Road, Bradford, NH
Rosewood Country Inn...selected time and again as
America's Most Romantic Hideaway.

Wednesday, November 3, 2010

January 28-30, 2011 : New London Winter Carnival

Friday, January 28, 2011
Dinner with Jack FrostThis is the 5th Annual event and is a Fun Family Function!
As a family you will snowshoe or sled around the New London Town Common via tiki torches to 6 - 8 designated bonfires. Each bonfire will be a sponsoring restaurant from town which will provide one of their trademark entrees, beverages and/or desserts for your family.  There will be a large tent in the middle of the town green with a band playing for your enjoyment.  6pm- 8pm, New London, NH Town Common, Snowshoe Rentals available through Rec. Dept. and Village Sports.
2011 Info on rates, etc. will be on www.campfiredining.com soon.  That site also lists the other events similar to this one going on in the area.  One at Eastman, one in Lebanon and one in Hanover.

Saturday, January 29, 2011
NESJA Ski Joring EventNew London Town Common (daytime)

Saturday, January 29, 2011
Snow BallAn adult dance set under the tent on the town green in New London, NH
more info coming….

Sunday, January 30, 2011
NESJA Ski Joring EventNew London Town Common (daytime)
New London Rec. Department.  Chad Denning:  603-526-4821
www.nesja.com  (Ski joring website)

Monday, October 25, 2010

Zesty Orange Ginger Fruit Cobbler

Serves 12-16 depending on ramekin size

Ingredients:
  • 4 cups fresh blueberries
  • 16 ripe peaches or apples cut into thinly sliced segments
  • 1 1/4 cup sugar
  • 2 tea cinnamon
  • 1 tea nutmeg
  • 1/2 tea ground mace
  • 2 tble cornstarch
  • 4 large eggs
  • 3/4 cup unsalted butter, melted and cooled (reserve 1 tble butter for glazing)
  • 1 cup heavy cream
  • 1 tble pure vanilla
  • 1/4 cups orange zest
  • 2 tble fresh grated ginger
  • 2 1/3 cup AP flour
  • 2 tea kosher salt
  • 4 tea baking powder
Directions:
  1. Preheat oven to 350 degrees.
  2. Combine peaches/apples and blueberries in a bowl.
  3. Mix together sugar, dry spices and cornstarch.
  4. Toss fruit with the sugar mix and set aside.
  5. Whish together the eggs, the melted butter, ginger, orange zest and the cream in a bowl.
  6. Sift together the flour, salt, baking powder.
  7. Make a well in center of dry ingredients, and pour egg mixture into well.
  8. Mix by hand, incorporating just until ingredients are mixed and form a loose dough.
  9. Divide the fruit between individual ramekins.
  10. Pat in dough mixture just to cover the tops of the ramekins.
  11. Brush tops with remaining butter.
  12. Bake until crust golden brown, 15 to 17 minutes.
  13. Serve hot, with ice cream or whipped cream

NH Open Doors Highlights New Hampshire’s People, Products and Places

NH Open Doors November 6-7 http://www.nhopendoors.com/index.html

and check out all the great participating NHMADE members in the Dartmouth Lake Sunapee area of New Hampshire

Open the door to creativity, adventure, relaxation and tax-free shopping.

Let the scenic highways and country roads of New Hampshire take you to picturesque towns and roadside farm stands. Meet our talented artisans and craftspeople who are opening their studios to welcome you. Stroll through our shops and galleries filled with NH-made products and artwork. Savor the local cuisine. Sample the wines. Discover the natural beauty and timeless traditions of the people, products and places of New Hampshire. 






Friday, October 22, 2010

An interview with Deb and Kurt Markarian. Innkeepers of the Blue Acorn Inn

Before becoming B&B owners Deb was laid off from her sales position from a large disposal company in 2002.  Owning a B&B was something She and Kurt had talked about doing later in life, after being laid off later came earlier. Kurt currently works outside the inn as a Quality Engineer.

Deb says that she wanted to run a B&B because of the lifestyle and it was a way for her to stay home and contribute financially. Deb runs the inn on weekdays and does everything on the inside. Kurt takes care of the guests and also cooks breakfast on the weekends.  Kurt does the outside maintenance and both of them share the garden work. The inn is going into their 8th year in business and both Kurt and Deb says They both enjoy spending time with their family in between guests as well as the full schedule running the inn brings.

The Blue Acorn Inn caters to families and welcomes children of all ages. Deb mentions that there is so much to see and do in the Lake Sunapee area. "You have the John Hay Estate, the cruise & dinner boats on Lake Sunapee, Mt Sunapee Resort, walking trails, covered bridges. There is something for everyone here—boating, biking, historical attractions.  You can be in Hanover/Lebanon in 25 minutes or in Vermont in 35 minutes."

First time guests at the inn usually come for a wedding, to go to the Craft Fair or come for the great local skiing.   Deb says, "Guests say they return because of how comfortable they felt on their first visit."  Kurt says, "We make each guest feel special.  If we know ahead of time they are here for a special day we will have fresh flowers and sparkling cider in the room with a note."

Kurt mentions, "Our favorite part of owning a B&B is the people we meet. The families that come back every year.  Watching the children grow up is like having a lot of extended family." Deb adds, "The Blue Acorn sets itself apart from other B&Bs because we cater to families with children of all ages."

Deb says "The experience you have from staying at a B&B can not be found when staying at a hotel.  If you love to meet new people, enjoy a yummy breakfast and have more than one room to relax in, then a B&B is just what you arte looking for." She adds, "Returning guests ask for Kurt’s home fries and my granola."

Kurt thinks that B&B’s are a lot friendlier then hotels, you get to meet some great other people who are also staying at a B&B.  The innkeepers will always give you great tips on dining and where to explore.  As he mentioned before the best thing about staying at a B&B is that you have more than one room to enjoy.

603-863-1144
21 Sleeper Road,
Sunapee, NH
The perfect setting for a memorable vacation whether you are an old friend or a first time visitor.

Tuesday, October 5, 2010

Zesty Pumpkin Soup from the Rosewood Country Inn

Ingredients:
1/4 cup butter
1 cup chopped onion
1 garlic clove, crushed
1 teaspoon curry
1/2 teaspoon salt
1/4 teaspoon coriander
1/8 teaspoon crushed red pepper
3 cups chicken broth
16 oz. can pumpkin
1 cup light cream or half and half
sour cream and chives for garnish


Method:
In a large saucepan, melt butter. sauté onion and garlic until soft.
Add curry, coriander, salt, and red pepper. cook for 1 minute.
Add chicken stock and boil gently, uncovered, for 15-20 minutes.
Stir in pumpkin and cream. Simmer for 5 minutes.
Cool for 10 minutes. Pour into blender container and blend until creamy.
Serve with a dollop of sour cream and chopped chives.
Yield: 6 cups

1-800-938-5273
67 Pleasant View Road, Bradford, NH
Rosewood Country Inn...selected time and again as America's Most Romantic Hideaway.