Posts Tagged ‘Breakfast’

Last Minute Special thru February 23rd

February 20th, 2014 by hafford

 

$110 ROOMS THIS WEEKEND

Feeling like a shut in these days?  Cabin fever got a hold of you?   According to the local weather stations we’re going to see 40 & 50 degree weather this weekend.   That means you need to dust yourself off and get out of the house.    Come to the Connecticut shoreline and Madison and enjoy the great outdoors.   You have multiple options for hiking here including along the beach at Hammonassett.   It will be great weather for the beautiful eagle watches in the area too.   Consider checking in here at the Scranton Seahorse Inn and then venturing out for night.     Try nearby Chamard Vineyards while sampling some of their wine and listening to great live music.   Or walk 2 minutes and enjoy the great French fare at Bar Bouchee.

What ever you decide we got you covered with special room rates of $110 in our Long Island Mist, Sunlight Serenade or Seaside Garden guest rooms.   Just call us at 203.245.0550 and ask for the last minute special.    See you in Madison!

Cannot be combined with other specials.   Good for 1 night Thu, Fri, Sat or Sun Feb 20 – 24

Last Minute Specials – February 7-10

February 6th, 2014 by hafford

 

Hammonassett Feb 2014We’ve already had our fair share of snow here on the east coast.    Fortunately for us that also brings with it a unique beauty for all to appreciate.   The photo here is one I took as the dogs and I were out walking early one morning through Hammonassett State Park.

Looking for a last minute getaway this weekend?  All of our remaining rooms for this weekend are discounted to just $110 per night.   The Scranton Seahorse Inn is conveniently located in the center of Madison on the Connecticut shoreline which makes it a great place to sneak away to for a night or two.      So, whether you’re in need of a place where you can put your feet up and relax in front of a fire, or a quiet retreat where you and your best friend can play a game, build a puzzle, or hide in your room with a bottle of wine and a movie, or if you’re looking to do some coastal exploring, we are here to help and have everything you need.

Call us today at 203.245.0550 to book your getaway at the Scranton Seahorse Inn.  A full breakfast is always is included.

Eating Healthy in 2014 at the Scranton Seahorse Inn

January 5th, 2014 by hafford

I came across this article on Cooking Light and I thought I’d share it with you.I   I always read between the lines and what I see it telling you is that staying here at the Scranton Seahorse Inn is good for your health.  And better yet, if your new year’s resolution is to eat healthy then you better make a reservation quickly!   Seriously none of this is new information but we do have to be periodically reminded that breakfast is important.

Start your day with fresh smoothies and fruit juices

Start your day with fresh smoothies and fruit juices

I have been working on new recipes and ideas to make breakfast here at the inn healthier and well balanced and I think you’ll be pleased with what I’ve come up with.    This winter you can look forward to fruit smoothies, fresh squeezed vegetable juices like carrot and ginger or kale and apple.  We have some great high energy hot whole grain cereals including steel cut oats & quinoa with my house made almond milk and dates.    There are egg white omelets packed with fresh veggies and a new variety of waffles and pancakes made with healthier grains including whole wheat & buckwheat.   We will continue to offer the best lean protein which we get delivered weekly from our favorite Connecticut farm  Nodine’s Smokehouse - because every good day has to start with bacon or sausage.

We look forward to seeing you at the inn soon and to supporting your new healthier eating.

 

 

Oh no! Not the End of Summer Already…

September 1st, 2013 by hafford

Is September really here already?!

hd-cuisineWe refuse to let summer fade away so quickly.  There’s still plenty of summer fun, sunshine, lobster and beer to be had.   We’re going to help you extend your summer holiday by offering some decreased room rates.  Join us any day labor day week and take advantage of our End of Summer Sale.  The Long Island Mist and The Sunlight Serenade are just $110 all week.    Of course we promise to serve up a delicious breakfast using fresh and local produce each day you’re here.  Check availability and book on line to take  advantage of this special offer.

Sorry, this offer cannot be combined with other discounts, bed and breakfast gift cards or existing reservations.

Oatmeal Scones with Hazelnut & Cherries

July 14th, 2013 by hafford

I’m a bit behind in sharing some of the recipes I’ve been asked for.   I hope to catch up on that this week.

hazelnutsOne of my favorite recipes (and that of many of the guests) is this scone recipe.   This is not my own invention but a variation of a recipe my friend Jan shared with me.    In my opinion hazelnuts make everything taste good!

 

 

Preheat oven to 375 degrees

  • 1   1/4 cups Quaker oats
  • 1/2 cup coarsely chopped hazelnuts
  • 1/2 cup 1/2 & 1/2
  • 1 large egg
  • 1  1/2 cups unbleached all-purpose flour
  • 1/3 granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon table salt
  • 10 tablespoons cold unsalted butter cut into 1/2″ cubes
  • 1/2 cup coarsely chopped dried tart cherries
  1. Spread oats and chopped hazelnuts evenly on a baking sheet and toast until lightly browned and fragrant – about 7 minutes.  Keep an eye on this and be sure not to burn the hazelnuts.   They will brown before the oatmeal does which is ok.   Remove from oven and cool.   Raise temperature of your oven to 425 degrees.
  2. Whisk together cream and egg.  Reserve 2 tablespoons for glazing scones.
  3. In a food processor combine the flour, sugar and baking powder and pulse a few times to combine.  Scatter in the cold butter and pulse until the mixture is the consistency of a coarse cornmeal.   Transfer this mixture to a good size mixing bowl.    Using a large rubber spatula fold in the oatmeal and nut mixture.  Add the cherries.
  4. Fold in the liquid ingredients until large clumps form.   using your hand mix the dough a few more times until a large ball is formed.
  5. Dust your clean work surface with a little flour and then gently pat the mixture until a 7″ circle until it’s about 1″ thick.  Using a sharp knife cut into 8 wedges.  Line a sheet pan with parchment and place wedge 2″ apart.  Brush each wedge with the reserve liquid and sprinkle with a little sugar.    Place sheet pan with scones in freezer for about 10 minutes.
  6. Bake until golden brown and delicious – about 12 – 14 minutes.  Let them cool for about 20 minutes before serving.

This recipe doubles easily.  Uncooked wedges can be wrapped and frozen for 2 weeks.   If you plan to freeze the uncooked wedges don’t glaze or sugar them until your ready to cook (you can use 1/2 & 1/2)   Cook them frozen and increase the cooking time by a few minutes.

As always write all call me with questions, especially if the recipe didn’t come out as planned!

Michael

 

 

 

 

 

Kale Smoothie

March 5th, 2013 by hafford

Breakfast is our favorite time of day.  We make it our duty to serve things like pastries, pancakes and bacon.  However, we do offer healthy choices at breakfast for our guests that want to enjoy something delicous at breakfast but don’t want to over do it.  One of our moskalesmoothiet requested offerings is our Kale Smoothie.   The recipe below is how I make it most days but keep in mind smoothie recipes have ingredients that are easy to swap with others.   Feel free to use what ever your happen to have on hand.

 

Scranton Seahorse Kale Smoothie

  • 2 handfuls of fresh kale washed and chopped.
  • 1/2 chopped fresh chopped carrots
  • 1 cup chopped fresh strawberries
  • 1 cup fresh pineapple
  • 1 pelled chopped apple
  • 1 cup unsweetened unflavored almond milk
  • 1 cup ice

The strawberries and pineapple should be frozen for at least an hour.   What I do is package 1 cup of each the strawberries and pineapple in zip lock bags and when I’m ready to make a smoothie I’ve got them already chopped measured and frozen.

Combine all ingredients in a blender or smoothie machine and blend until smooth.   Depending on your preference add more ice (or almond milk) to thin out the smoothie.  I personally don’t like mine thick like a milk shake.  You can keep the extra in a covered pitcher in the refrigerator for a couple days.

What’s your favorite smoothie recipe?

 

 

 

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