Monday, November 3, 2008

The wedding

Many of you know that our oldest daughter Mirjam became engaged to Dwight Zimmerman in the spring and they were married on Sept 29. The wedding was in a local church and the reception took place here at the inn on the lawn. A group of innkeeping friends flew in to help me with the food and to take over and run the reception. I can only say how amazing they all are and how humbled and thrilled I am to call them friends.
A special thank you to:

Peter and Susan Glaubitz, innkeepers emeritus from Eagles Mere, PA
Anne Marie De Freest, innkeeper extraordinare, The Inn at Round Barn Farm, VT
Liza Simpson, friend and chef, Park City, UT
Lynnette Schoffield, innkeeper friend, The William Henry Miller Inn in Ithaca, NY
Kathryn White, innkeeper friend, The Beechmont Inn, Gettysburg, PA
Betty Gladden, innkeeper emeritus and great friend from Alameda, CA
Phyllis Murry, innkeeper and friend who chose to spend her 70th birthday helping us put this event on. She is from the Montford Inn in Norman OK

It was a beautiful day in spite of rain in the morning and early afternoon, all clearing just in time for the reception. Click here to see wedding pictures.
The photographer also has a blog that can be found here.

I can only say how blessed we are not only with our friends and family and innkeeper friends. A huge thanks to each of you.

Pumpkin Pancakes

The fall of the year is always a good time to dig out all the pumpkin recipes. This year we are still enjoying beautiful color on the trees and it is November! Bonus time for sure.
These pumpkin cream pancakes are a favorite of our returning guests. As I was reading the sheet for our arriving guests today one of them had a note with it requesting the pumpkin pancakes. It reminded me that others of you may enjoy this as well.

Pumpkin Pancakes

2 cups of flour
4 tablespoons sugar
4 teaspoons baking powder
1 teaspoon cinnamon (use a good one- I prefer Saigon)
4 tablespoons melted butter
1 cup milk
2 eggs
1 cup canned or frozen pumpkin puree
1 cup sour cream (or yogurt)
pinch of salt

Combine dry ingredients in a large bowl
In a separate bowl whisk butter, milk, eggs, pumpkin, and sour cream
Stir in dry ingredients
Pour by 1/4 cupfuls onto a hot griddle
Flip when bubbles start to form on the top
Serve with honey steamed apples and enjoy!

Tuesday, June 10, 2008

Baked Oatmeal

Lancaster County has many dishes that you don't find elsewhere in the US. PA Dutch cooking is an odd blend of old world German and new word colonial. Corn, used for cattle only in Germany till recently, is a staple in the PA Dutch kitchen. Simple foods, prepared well and savored with friends and family. That would about sum up PA Dutch cooking.
Baked oatmeal is one of those old time dishes that we prepare for breakfast. I am amazed at the overwhelmingly positive reaction to this basic simple dish that is packed with flavor and healthy. It also works well for gluten free diets. To the basic recipe we often add left over honey steamed apples, peaches, sour cherries, blueberries, or just about any fruit that bakes well. I have even mixed in mangos and pineapple.
This holds well in the refrigerator after it has been baked and warms well in the microwave for a quick filling breakfast that kids will enjoy before school.

Baked Oatmeal

1/4 cup cooking oil (I have even used light olive oil)
1/2 cup brown or raw sugar (or 1/3 cup honey)
1 egg
1 1/2 cup quick oats
1 tsp baking powder
1/2 tsp salt
1/2 cup milk

Cream oil, sugar and egg together
Add all other ingredients and mix
Pour into an 8 inch square cake pan, greased
Bake 350F for 30 min.
Serve with milk

1. Add 1/4 cup golden raisins, 1/4 cup nuts and 1/2 tsp cinnamon
2. Line the bottom of the pan with sliced apples
3. Serve with fresh strawberries, blueberries or peaches.

Tuesday, March 4, 2008

Potato Quiche

Breakfast here rotates between savory and sweet, one morning featuring something in the pancake, waffle, french toast realm, and the next an egg dish of some sort. This recipe was born from a love of potatoes and eggs. I vividly recall sitting around the kitchen table at home and mom would gently fry leftover potatoes with onion and then scramble and egg into them. Yum. We have taken some of those same flavors and added whatever is happening fresh in the garden to come up with this wonderful flavorful breakfast dish.

4 medium potatoes, cooked
1 small onion chopped
2 Tbsp butter, melted
3/4 tea salt
1/4 cup diced red pepper
1 small zucchini julienned
1 bunch parsley, chopped
(chives, marjoram, and thyme can all be added as well)
1 medium tomato, diced
1 1/2 cup sharp cheddar cheese

Liberally oil a 9x13 baking dish with olive oil
Grate the potatoes using a coarse grater and layer on the bottom of the dish. Do not press down.
Scatter the onion, red peppers, zucchini, and herbs over the potatoes
Sprinkle with the salt
Drizzle butter over all
Layer the sharp cheese over the top

2 cups half and half
1 cup heavy cream
1 tea dried mustard
1/2 tea salt
1/4 tea ground pepper

Mix together and pour over the layered potatoes and cheese.

Bake 350F for 45 min testing for a knife to come out clean. Continue baking if it does not test done.
Remove from the heat and allow to stand for 5-10 min before serving.

Monday, February 11, 2008

18 months ago our beloved Bernease Mountain Dog Rosie died prematurly of a twisted stomach, sometimes known as bloat. We were devastated and thought we would never be able to whole heartedly welcome another dog into our hearts and to the inn.
It is a very long story how this came to be but the end of the story includes Werner taking a trip to Montreal to pick up a 7 week old puppy who we have named Baeri, after the Swiss St Bernard that saved a bunch of skiers lost in an avalanche. The long and short is we have a puppy who has totally exceeded our greatest hopes and expectations. He is loving, calm (for a pup) loyal and a ball of fluff. He lives on our side in the kennel and outside. If you dont see him when you visit ask! We are only to happy to share a puppy hug.