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.
May 28th, 2015 by hafford
Not that we need an excuse to eat another hamburger but Thursday May 28th is National Hamburger Day so it’s really an obligation for today. Besides eating a hamburger I thought I should share with you some of our favorite places to enjoy a hamburger. They are all a short drive from the inn so if you come spend a weekend with us you have choices.
1. Augur’s Irish Pub is our favorite hangout located near the green in Guilford. This is truly local favorite where great people gather and great people work. The burgers are big juicy and hand formed and cooked to perfection. This is a no frills burger that a traditionalist will love! It’s served on a hard roll with lettuce and tomato and a side of chips. Plenty of local brews available on tap and in bottle. This is our favorite place to watch the Red Sox and the Patriots. The owner is a Jets fan but we lover her none the less.
2. If size matters you won’t be disappointed with the burgers at Christy’s right here near the beach in Madison. These monsters are served with a steak knife and fries. My favorite is the chili burger topped with homemade chili, cheddar, and onion. I never think I’ll ever be able to finish it but I always do.
3. We love heading out to Old Saybrook and trying one of the dozens of burgers (and dogs) off the menu at The Rabbit Hole. I don’t think I’ve tried them all yet but I am working on it. The beer list is absolutely endless too so be prepared to make multiple visits so you can try every burger and every beer. There are multiple TV’s so you’ll find favorite team on one of them.
4. Moxie is a fabulous gastropub here in Madison and a short 2 minute walk from the Scranton Seahorse Inn. The burger and fries have become a local favorite. I can’t get enough of the Cowboy Up Burger with jalepeno poppers and BBQ melted onions. Lot’s of outdoor seating with great wines and a list of ever changing craft beers. You’ll be happy you can walk there and back.
If you try out any of our favorites please let us know what you think. Follow this link to another handy resource to great burgers and brews.
It’s great to be in good company!
May 8th, 2015 by hafford
Every month we honor people from different professions. We try to bring them together in one place for a night or two to find new friends with common interests and to share favorite stories. In May we honor paramedics and emergency medical technicians. We know they work hard and we respect what they do and we are offering 25% off their bill throughout May. With that we hope to encourage them to take a break and relax with us here at the Scranton Seahorse Inn. If you are one of these people, or know one that you’d like to treat, this is place to be in May.
Call 203.245.0550 to check availability and make your reservation.
May 7th, 2015 by hafford
Cash at sunrise at the Madison town beach
We have some rooms left for the next week at reduced rates so no more excuses. Pack your overnight bag and come stay on the Connecticut coast and enjoy the sunrises, the May flowers and sunny beaches. Our rooms start at just $139 for the next week and that rate includes breakfast. And, if you’re interested, Cash and Theo will be available for petting and hugging.
Call us today and make your reservation while rooms last.
See you at the inn!