We are blessed to be in the good company of the all volunteer organization Madison Community Services whose motto is “Neighbors Helping Neighbors”.    Their mission is dedicated to helping citizens of Madison through the availability of free programs in response to the needs of the local citizens. The services include transportation to medical appointments, financial crisis assistance, holiday food baskets, a supplemental food pantry, children’s summer camp scholarships, and school supply assistance.

We want to do our part.  Throughout November and December we will have a bin at the inn collecting non perishable food items from our guests.   If you can’t bring them with you, we are steps away from a supermarket!  In return for our guests generosity we will deduct $10 from their room charge and donate that directly to the Madison Food Pantry. 

It’s great to be in good company.

The Scranton Seahorse Inn is always decked out for the holidays and is offering a special package that includes two adult tickets with your room for Saturday December 17th.    Checkin will be available beginning at noon on Saturday and a reception of cider, cheese, and fruit will begin at 2pm.    Because this is a sold out event it is advised that you arrive at the church at 3:30  when the doors open. 

All inclusive rates are$195 – $225 and include guest room with early check in, welcome reception and full breakfast.   Please call the inn at 203.245.0550 to reserve your room for this wonderful holiday event.

CL & P Power Outage Legend

Boo!

It’s going to be a great fall weekend here along the Connecticut Shoreline.    A promise of sunshine and temperatures in the upper 60′s make for perfect fall activities like hiking, apple picking, tag sales, and of course haunted halloween events!   We have some rooms available at the Scranton Seahorse Inn and all are just $125.00 when booked on line.   Mention this posting to receive the last minute discount which we’ll apply it at checkout.   The inn is decked out in our best halloween garb and we are looking forward to scaring you this weekend. 

Last Minute Specials must be booked online.    Discounts do not apply to existing reservations. 

• 2 sticks of butter at room temperature
• 2 cups sugar
• 4 eggs
• 1 T Vanilla Extract
• 4 1/2 cups all purpose flour
• 2 t baking powder
• 1 t baking soda
• 2 cups sour cream
• 5 peeled and diced apples

In a stand mixer with the paddle attachment cream butter and sugar on medium – high speed until light and fluffy.   Add eggs one at a time  – completely incorporating and scraping down the bowl and paddle with a rubber spatula after each addition.  Don’t skip this step!    Add vanilla.

Combine all dry ingredients and whisk to incorporate.    Set the mixer to low and slowly add to butter and egg mixture until just combined. 

Add sour cream and mix until smooth.    Add apples until thoroughly mixed.  Pour mixture in even amounts into three 8″ spring form pans that have been sprayed and lined with parchment paper.   I suggest a struesal topping and you can use your own favorite recipe or here’s my easy nut free topping:

• 1 cup unbleached all-purpose flour
• 1 cup packed light brown sugar
• 4 tablespoons granulated sugar
• 1/2 teaspoon ground cinnamon
• pinch table salt
• 1 stick unsalted butter  cut into pieces, softened but still cool

In standing mixer fitted with flat beater, combine flour, sugars, cinnamon, and salt on low speed until well combined and no large brown sugar lumps remain, about 45 seconds. Add butter and mix on low until mixture resembles wet sand and no large butter pieces remain, about 2 1/2 minutes.    Spread evenly over each pan of batter. 

Bake at 350F until golden brown and a test inserted into each pan comes out cleanly.    About 1hr 10 minutes.

 Ingredients:

•  1/2 cup raisins
• 1/2 dark rum (I use Meyers)
• 1 3/4 cups all purpose flour
• 1 tablespoon + 1/2 teaspoon baking powder
• 1/4 granulated sugar
• 1/2 kosher salt
• 6 tablespoons chilled unsalted butter cut into small pieces
• 3/4 cup heavy cream + 2 tablespoons to brush the scones with
• 1 – 2 tablespoons demerara sugar

Place the raisins in a small saucepan and cover with water.   Bring to a boil then strain.   Now place the raisins in a small bowl and cover with the rum and let it set for at least an hour.     

In your mixing bowl whisk together the flour, baking powder, granulated sugar, and salt.  Toss in the cut up butter and place the bowl in the freezer for 10 minutes.   Using the paddle attachment mix on low until the butter is broken up into pebble sized pieces (3 minutes). 

Strain the raisins reserving the rum.    Add the raisins to the flour mixture and beat just once or twice and evenly distribute them.   With the mixer still on low speed and add the 1/4 cup of rum and the heavy cream until the dough comes together.   Using your hands, knead the mixure in the bowl until the dough comes together completely.

Turn the dough out to a lightly floured surface and roll it into a 7-inch round – about 3/4 inch thick.   Using a sharp knife cut in 12 equals wedges – like a pie.    The wedges will look small but they will spread and rise in the oven!

Place the pieces on your baking sheet at least 1/2 inch apart.  Cover with plastic wrap and freee for 15 minutes. 

Preheat your over to 375.   Brush the scones with heavy cream and spinkle with the Demerara sugar.  Bake the scone for 20 minutes turning the baking sheet halfway through.   Transfer to a wire rack to cool.  Serve warm.

For 6 Belgian Style Waffles

• 2 Large Eggs
• 1/2 cup melted butter
• 1 3/4 cups milk
• 2 cups all purpose flour
• 4 teaspoons baking power
• 1/2 teaspoon table salt
• 3/4 cup shredded coconut
• 3/4 cups coarsely chopped raw macadamia nuts

Whisk the eggs until foamy and then whisk in the butter and milk.    Add the flour, baking powder and salt to the egg mixture and whisk until smooth.    The batter should not be so thick that you cannot run your whisk through it.   You can thin it out by adding a tablespoon or two of milk.      Fold in the nuts and coconut.    I like to let the mixture sit for 10 minutes before using.

Follow the instructions for your waffle iron to cook.   But a general rule of thumb is when the steaming from the iron stops your waffles are done!

Tips:

Instead of maple syrup, which can overpower the flavors of the coconut and macadamia nuts,  try a light or amber agave nectar.

Chop your fruit salsa into small bite size pieces just like a salsa and serve a heaping mound with each waffle.

Beginning this weekend and continuing for several weeks you have the opportunity to eat delicous food prepared by some of the best chefs in CT and at the same time reconnect farming, cooking, and eating.  Each event includes a tour of the farm followed by a 6 course menu including paired wines.    And that’s not all.    Dinners at the Farm also strengthens our community by helping to raise funds for local agricultural and humanitarian non-profit organizations.

There are still limited tickets available so check out the schedule and tickets page today.  

Barberry Farms is just 2 minutes and White Gate Farm is just 30 minutes from our door.   Make your farm dinner an overnight stay and enjoy a continuation of great local food during breakfast at the Scranton Seahorse Inn.

It’s great to be in good company.

Strawberry jam on the cooktop...

Strawberries are my favorite berry so I need to make homemade strawberry jam at least once a year.   Yesterday I made my champagne strawberry jam.    The perfect sweetness of the local strawberries, the sweet champagne and tart fresh squeezed lemon juice produced several jars of perfect jam.   

 My guests went crazy spreading it over my homemade buttermilk biscuits this morning.

Bob McCandlish

After our first introduction I learned very quickly that Bob McCandlish is an amazing person.   His generous and positive personality emits good energy whenever he is near.   I then learned that he is an amazing massage therapist and I am very lucky to have Bob offering his massage services exclusively at the Scranton Seahorse Inn.   Our guests and all of Madison and the shoreline is fortunate to have access to Bob’s services in such an accessible & peaceful location.

Congratulations to Bob McCandlish and hands on expressions for winning 2nd place for “Best Massage” on  The E-List’s Best of Shoreline readers poll.   Call Bob directly today @ 203.779.9215 to book 1 hour massage.

Check out The E-List to see all of the winners of The Best of the Shoreline Reader’s Poll.

It’s good to be In Good Company….