June 14th, 2011 by hafford
As I mentioned at our last Business With A Twist Chamber Meeting it’s an honor to be associated with so many varieties of special businesses in our small community. The Scranton Seahorse Inn and hands on expressions has a great deal from June 15th – July 15th for all Madison Chamber Members. For the next 30 days the Scranton Seahorse Inn is offering 50% off room rates and h.o.e. is offering 1 hour massages for just $50 (a 30% discount).
Word of mouth goes a long way and we want you, our fellow business owners, to experience our first class services yourselves and then spread the word! Please, in the spirit of this offer our special is available only to the business owner or representative and is not tranferrable to family or friends.
Call the inn at 203.245.0550 to book your room and a massage. Or, call Bob directly at 203.779.9215 if you wish to book a massage only.
All policies apply and cannot be combined with other packages or offers.
April 18th, 2011 by hafford
I was delighted to see how great the rhubarb in our garden was looking this morning. When I see these big bright green leafy stalks it means two things – spring time & great tart breakfast treats. Some of the favorites at the inn are rhubarb upside down muffins, rhubarb crisp and my personal favorite – rhubarb sour cream coffee cake. I make this one with a combination of all purpose flour and wheat flour.
Here’s the recipe:
- 3 1/2 cups finely chopped rhubarb (about 1 pound)
- 2 tablespoons all-purpose flour
- 1 1/2 cups packed dark brown sugar
- 5 tablespoons unsalted butter at room temp
- 2 large eggs
- 1 cup sour cream
- zest of one medium orange
- 2 teaspoons good quality vanilla extract
- 1 1/2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/4 cup turbinado sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons chilled unsalted butter, cut into small pieces
- 1/4 cup toasted & chopped walnuts
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 the bowl of a mixer; beat 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. Spread batter 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.
April 17th, 2011 by hafford
There’s a great spring time festival happening right down the road in Guilford at the fair grounds location and it starts Easter Sunday with an Easter egg hunt. The Connecticut Renaissance Faire is happening over multiple weekends in April and May. Here you can escape to the past and experience a romantic age lost to time as you wander the streets of an 11th century springtime faire. Thrill to a full day of musicians, acrobats, fire eaters, knights, jousting, comedy and magic on nine stages featuring the best variety entertainment at any festival in New England – all included with your admission! New acts and old favorites return from around the world to chase thy cares away with smiles and laughter.
Shop ‘til ye drop at New England’s largest Medieval Marketplace featuring hand crafted and unique items you can’t find anywhere else! Dine like a King on succulent turkey legs, exotic foods, traditional festival fare, tasty treats and scrumptious desserts at our food stalls! Whatever strikes your fancy, you and your family will find it at The Connecticut Renaissance Faire.
Book a room at the Scranton Seahorse Inn and when you bring back your admission ticket you’ll receive 15% off your room rate.
October 25th, 2010 by michael
Experts say that active adults and parents need set aside one night a month to get away. They call it a “date night”. Household chores, kids sporting events, birthday parties, and endless other activites keep that from happening on most weekends. The Scranton Seahorse Inn has put together an all inclusive package for just $300 that will allow friends and lovers to escape in the middle of the week without the hassle of planes, trains, or security check points.
A one hour massage for each of you by our Licensed Massage Therapist Bob McCandlish is just one of the highlights of your getaway. Also included is an early noon time check in into a standard queen room, a bottle of wine, and a full breakfast in the morning.
You’ll love our guest rooms. All include a private bath, fluffy comfy robes, deluxe bath amenities, free WiFi and a TV with DVD player (and hundreds of movies in our DVD library for you to borrow!). We can arrange for dinner reservations or you can stay in, enjoy your wine, order a cheese plate and simply escape from the daily hustle and bustle and relax…..
Sit down with your calendars, find a good night for a date and call Scranton Seahorse Inn to schedule your peaceful getaway package.
August 27th, 2010 by michael
Scranton Seahorse Inn is pleased to announce the launch of our new website and blog, developed in WordPress by InsideOut Solutions, our website host.
August 23rd, 2010 by michael
The Scranton Seahorse Inn is located in the heart of the village of Madison on the Connecticut shoreline. This wonderful inn, opened January 2006, is close to spectacular beaches, charming boutiques, elegant restaurants and outlet shopping. Housed in the 1833 Greek revival home of Sereno Scranton, the Scranton Seahorse Inn offers its guests the convenience of luxurious newly appointed accommodations along with the charm and ambiance of a historic New England homestead. Whether you are in town for a relaxing getaway, business trip, or a fun-filled adventure, let us become your home away from home. Discover our seven guest rooms, each with private bath, cable TV, state of the art heat and air conditioning and internet access. Enjoy a Jacuzzi bath in three of our guest rooms. Our deluxe first floor suite includes a charming fireplace in addition to a rain shower Jacuzzi. Come see for yourself why we were selected as a winner in the 2007 Shoreline Newspaper Comfiest Bed and Breakfast category and Best Bed & Breakfast by the New Haven Advocate 2008 Readers Poll. We graciously anticipate hosting your stay.
August 23rd, 2010 by michael
Join us on Friday May 13th for a special Beer and Cheese pairing. This month we explore some of New England’s tasty microbrews paired with our favorite Connecticut made cheese’s.
From young to old and mild to bold we’ve got some great cheeses paired up with very special Microbrews from all over New England. These happen to be two of the innkeeper’s favorite things so this is sure to be a great event.
All inclusive package including a comfy guest room and reserved seating for event starts at $270.00. Please call the inn to reserve a space today. This is a great gift for the beer and cheese lover in your life!
August 23rd, 2010 by michael
This is a great recipe for those with dairy or soy allergies and tastes so much better than anything you buy in a store. And because almonds are a high energy food this is a terrific start to anyone’s day!
- 3 cups water
- 1 cup whole raw almonds
- 5-6 very fresh pitted dates
- ½ a vanilla bean or ½ teaspoon good vanilla extract
- ½ teaspoon agave nectar (if needed)
1. Soak almonds in water in a blender overnight
2. Blend on high speed until almonds are completely ground. The water will become white and frothy. Strain through a fine mesh strainer pressing on almonds to extract the excess milk. Reserve the liquid and discard the almonds.
3. Rinse your blender and pour in the reserved milk.
4. Add the dates, and scrape the beans of ½ a vanilla bean or use ½ teaspoon good vanilla extract
5. Blend until smooth and then taste. If you think the milk needs to be sweetened and a small amount (1/2 teaspoon) of agave nectar being careful not to over sweeten.
Serve this with cereal, granola, or enjoy straight out of the glass!
August 23rd, 2010 by michael
Prep Time 30 minutes
- 2 cups All Purpose Flour
- 1 tablespoons Granulated Sugar
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Table Salt
- 1/8 teaspoon Cardamon (optional)
- 2 cups Buttermilk
- 2 Large Eggs
- 3 tablespoons Unsalted Butter
- 1/4 cup Sour Cream
1. Whisk together all dry ingredients in a large bowl and set aside. I use cardamom and cinnamon interchangeably with this recipe. Sometimes I use both! They both pack a lot of flavor so just a pinch will do.
2. Melt Butter and cool slightly
3. Whisk buttermilk into cooled butter and then whisk in the eggs and sour cream.
4. Make a well in the dry ingredients and add the wet ingredients. Use a large rubber spatula and fold together until just combined. Use a minimal amount of strokes – some lumps might remain. Let stand for at least 15 minutes – this will give the sour cream and baking soda time to react.
5. Pour 1/4 cup for each pancake onto a hot oiled skillet or griddle. When bubbles start to uniformly appear it’s time to flip. These pancakes will rise nicely so let them cook for at least 2 minutes on the second side. Don’t forget to use quality (LOCAL if available) syrup. Enjoy.