November 12th, 2015 by hafford
The November chill is setting in and combined with the rain and grey skies I’m craving hot chocolate. Some would say that any day is a good day for hot chocolate. Our favorite cup of cocoa is easy to make and uses real good quality dark chocolate for a very rich flavor.
1 cup of chopped bittersweet Callebaut chocolate
Heat 2 cups steamed whole milk in a heavy bottomed sauce pan.
Whisk in chocolate until it melts and is well blended into hot milk. Pour into cups, top with mini marshmallows, cinnamon or your favorite liquor like Frangelico or Kahlua.
I think once you make a cup of hot chocolate using this recipe you may never go back to the packets again. Enjoy and stay warm!
November 3rd, 2015 by hafford
Every year on Veteran’s Day we are proud to honor America’s veterans by offering them a free night at the Scranton Seahorse Inn. Veteran’s Day is Wednesday November 11th. If you are a veteran or know a veterans that would like a night away please call us to reserve your space.
Because space is limited this special and popular offer is for veterans who have not stayed with us on Veteran’s Day in the past. Proof of service is required.
Happy Veteran’s Day. Please be sure to shake the hand of a veteran and thank them for their service.
September 8th, 2015 by hafford
September is a great time to be on and near the beach in Connecticut. The weather in CT is spectacular with its’ warm days and cool nights. I could sit on the beach all day to watch the sunrise and the sunset. For the most part vacationers have gone back home and gone back to school leaving wide open spaces on otherwise crowded beaches.
We have a 3 night special at the Scranton Seahorse Inn throughout September that is hard to pass up. For just $399 you get your choice of (available) guest rooms which includes a full breakfast each day. We also have a supply of beach chairs and towels for you to borrow while you are here. Don’t forget bike rentals are available from the inn until the end of October for just $10 a day. The Madison Bike Share has been a great success this season and has benefited Vista Vocational along the way.
So if you’re not willing to let go of summer now is the time to make a reservation at the Scranton Seahorse Inn! Call us for availability today. Sorry, last minute specials cannot be used on existing reservations and do not include our two deluxe rooms.
July 29th, 2015 by hafford
We loved hearing that we won this category in a local readers poll. Feedback from our friends and guests make it all worth while and we send a big THANK YOU to all of you.
What tickles us even more about this is that while there a lot of places to stay in the New Haven and CT Shoreline area the top three places to stay in this poll are right here in Madison. So there you have it – Madison is a special place to visit and now you know that it’s a great place to stay too. Come visit for a day or two or three. We are here all year and would love to see you (again).
Read this great story about Madison Connecticut that was in the Hartford Courant recently.
See you at the inn!
July 15th, 2015 by hafford
This is for the mint lovers out there. Recent guests from San Diego Maureen and Carlton asked me to please post this recipe so here it is guys!
We grow our own mint out in the garden and I’m forever trying to come with different ways to use it. I like this recipe for a simple syrup infused with green tea and fresh mint. I toss local fresh ripe cantaloupe and/or watermelon with this fragrant syrup and serve it as a first course in the summer months when the ingredients are fresh. When you’re done a little of this sweet syrup goes a long way to taste test as you add it to your fruits of choice. If you try it Let me know what you think.
- 2 cups granulated sugar
- 1.5 cups water
- 1 T white corn syrup
- 2 green tea bags
- 1/2 c packed fresh mint leaves
Combine the sugar, water and corn syrup in a sauce pan can cook over medium heat for about 15 minutes. Don’t let the syrup boil but heat long enough to make sure the granulated sugar is completely dissolved.
Chop the mint and place 1/2 of it in a mesh tea bag or infuser and set aside the other 1/2 aside. Place the infuser filled with mint and the green tea bag in the syrup. Remove from heat and allow the syrup to cool completely (about 1 hour).
When cool remove the mint the green tea. Stir in the remaining mint. This will last in a covered container in the refrigerator for about 2 weeks.
June 28th, 2015 by hafford
Our relaxing porch overlooking the gardens
Everyone needs to getaway sometime and The Scranton Seahorse Inn is here to help you make that happen. Celebrate the end of June and the start of July with us here in Madison on the Connecticut Shoreline. When you book Tuesday June 30th and Wednesday July 1st we’ll take $25 off each night. This offer is good for these two nights only and you must book both nights for the discount. A delicious hot breakfast is always included.
Get here before the July 4th crowds and enjoy some beach time. Remember we have beach passes for free parking, towels, & chairs so pack lightly. Bike rentals are available for just $10 a day.
See you at the inn!
June 16th, 2015 by hafford
A gift certificate to the Scranton Seahorse Inn is a great gift for dad. While spending a night or two in Madison we’ll make sure there’s plenty to for him to do. He can enjoy one of the the town beaches, take in a Sunday concert on the Madison green, hike the trails at East River Preserve, golf at a few near by public courses, relax with a beer at one or two of our fantastic local pubs or bistros, or enjoy a glass of wine at a local vineyard. The list goes on and we’re happy to help plan the perfect getaway for the father(s) in your life.
Gift certificates can be purchased in increments oft $100. For Fahter’s Day we’ll include a $25 gift card to Lenny & Joe’s fish tale restaurant – one of Madison and the CT Shoreline’s favorite seafood restaurants.
Call today to purchase your father’s day gift certificate to The Scranton Seahorse Inn.
June 12th, 2015 by hafford
Looking for a last minute special for your June weekend? We have a great one starting Sunday June 14th. Book any room on Sunday and Monday and Tuesday is free. Spend 3 nights in Madison and on the Connecticut Shoreline for less than $400. We’ll call it our Flag Day Special. Call the Scranton Seahorse Inn today at 203.245.0550 to book your room while they last. Offer is valid June 14-16th only.
See you at the inn!
June 9th, 2015 by hafford
I am just back from Bishop’s Orchards where the Scranton Seahorse Inn participates in a CSA (Community Supported Agriculture) share. Each Tuesday until mid-October we’ll get our share which will contain locally grown produce and fruits.
By participating in a CSA share we are provided with a weekly healthy supply of locally grown food. The good news for our guests is they can be guaranteed their breakfasts are made with the items we get from our CSA share. And, it challenges me to be creative in the kitchen as many weeks it’s a mystery what will be in our basket until we get there for pickup.
This weeks basket contained basil, bok choy, lettuce, kale, asparagus and strawberries. Time to start thinking…..an asparagus soufflé, maybe a kale mustard frittata, or kale smoothie? Some strawbery jam?
If you have the opportunity to participate in a farm sharing program in your community you should consider it. You meet great people, you’re introduced to wonderful food all while supporting local farmers in your area.
See you at the inn!
May 30th, 2015 by hafford
You know I love my rhubarb. The only thing that I don’t like about it is that the growing season for rhubarb in Connecticut is too short. I take advantage of the local harvest, including from my own garden, as much as I can. A lot of our guests here at the Scranton Seahorse Inn have asked for this recipe – even from some that didn’t think they liked rhubarb. The small chop on the rhubarb in this recipe doesn’t overwhelm but provides tasty tart bites. The combination of the wheat and all purpose flour provide a nice nutty aroma and flavor. I hope you enjoy this Rhubarb Coffee Cake recipe.
1 pound finely chopped rhubarb
2 tablespoons all-purpose flour
1 1/2 cups packed brown sugar
5 tablespoons butter, softened
1/2 teaspoon orange extract or 1 teaspoon fresh orange zest
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cinnamon
2 tablespoons chilled butter, cut into small pieces
1. Preheat oven to 375°.
2. To prepare cake, combine rhubarb and 2 tablespoons flour in a medium bowl; toss well to coat.
3. Place brown sugar and 5 tablespoons butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add sour cream, rind, and vanilla; beat until well combined.
4. Lightly spoon 1 1/2 cups all-purpose flour and whole wheat flour into dry measuring cups; level with a knife. Combine flours, baking soda, 1 teaspoon cinnamon, and salt, stirring with a whisk. Gradually add flour mixture to butter mixture, beating at low speed just until combined. Fold in rhubarb mixture. This is a thick batter. Spread evenly into a 9-inch square baking pan coated with cooking spray.
5. To prepare streusel, combine turbinado sugar and 1/2 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons butter with a pastry blender or 2 forks until mixture is crumbly; stir in nuts. Sprinkle streusel evenly over batter. Bake at 375° for 50 minutes or until a wooden pick inserted in the center comes out clean. Invert onto a cooling rack and cool completely. Cut into squares and enjoy.