Scranton Seahorse Inn

Cherry Scones

Cherry Scones

with a very special secret ingredient…..

Here’s another scone recipe that is a favorite among our guests at the Scranton Seahorse Inn.   This recipe comes together very quickly because I add the dry ingredients and the butter in food processor to create the scone dough.   This is also one of the few scone recipes that I use cake flour versus all purpose flour which makes for a lighter and less dense scone.

The secret ingredient is curry.  Curry is a sweet spice but it does introduce a slight kick.  The cherries and the sugar tone down the very subtle curry flavor so there’s a terrific sweet and savory balance.    I don’t usually tell my guests about the secret ingredient until they’ve tried them.   I worry that the picky eaters might turn them down before trying them.  I’d guess that 95-99% of my guests that have tried them have enjoyed them.  It’s ok to reduce the amount of curry to 1T the first time you make them but I’m confident the second time around you’ll increase it.

  • 4 cups cake flour
  • 1/3 cup granulate sugar
  • 1 T Baking powder
  • 2 T Curry Powder
  • 1 t Baking Soda
  • pinch kosher salt
  • 3/4 cup dried cherries (or cranberries)
  • 2 eggs
  • 1.5 cups heavy cream
  • 12 T  cold unsalted butter cut into small cubes

Preheat Oven to 375

  1. Add all the dry ingredients together and place into the work bowl of your food processor and pulse a couple times to combine.
  2. Sprinkle chilled butter into food processor and pulse until it’s the consistency of small peas or coarse sand. Take care to not over process.   Turn flour / butter mixture into a large bowl.   Add cherries and stir to mix.
  3. In a small bowl whisk together 1 of the eggs and cream.
  4. Add the wet mixture into the bowl with the dry ingredients and using a large rubber spatula gently fold until completely incorporated taking care to not over mix.   With lightly floured hands knead the dough making sure all the flour is incorporated before turning out onto a light floured counter or large cutting board.
  5. Using a sharp knife divide the scone dough into two equal parts.   Shape both pieces into into 6”discs. They should be about ¾ – 1” high. Cut each disc into 6 wedges by first cutting in half then cutting each half into 3 equal wedges.
  6. Place the wedges on a sheet pan lined with parchment or a silpat. Whisk the remaining egg with a splash of water and brush the tops of each.  Sprinkle turbinado sugar onto the tops.
  7. Bake on the center rack for about 20 minutes until gold brown and delicious.
  8. Cool on a wire rack before serving

 

 

 

 

 

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Rum Raisin Scones

Rum Raisin Scones

the perfect accompaniment with a good cup of tea….

The rum soaked raisins make these scones so scrumptious.    The longer the raisins soak in the rum the more intense the flavor gets.    The raisins will keep 8-10 weeks in the refridgerator so I make a large batch and have them ready.  If you don’t like or can’t have rum just plump up the raisins as indicated below and skip the rum.

 

 

 

 

  • 1/2 cup raisins
  • 1/2 cup 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
  1. 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.
  2. In a 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.
  3. Using the paddle attachment mix on low until the butter is broken up into pebble sized pieces (3 minutes).
  4. Strain the raisins reserving the rum.    Add the raisins to the flour mixture and beat just once or twice and evenly distribute them.
  5. With the mixer still on low speed and add the 1/4 cup of rum and the heavy cream until the dough comes together.
  6. 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.  The wedges will look small but they will spread and rise in the oven.
  7. Place wedges on your baking sheet at least 1/2″ apart.  Cover with plastic wrap and freee for 15 minutes.  In the meantime preheat your oven to 375.
  8. Brush the scones with heavy cream and spinkle with the Demerara sugar.
  9. Bake for 20 minutes turning the baking sheet halfway through.
  10. Transfer to a wire rack to cool.  Serve warm.

Cocoa Banana Bread Recipe

 

Going Bananas

Cocoa Banana Bread

This is an easy recipe to make when you’ve got some over ripe bananas in the house.   This is a fun chocolatey breakfast bread that’s always a hit at The Scranton Seahorse Inn.   It’s fun to watch our guests react to the idea that they’re having chocolate at breakfast.  I have found this is also a great recipe to make if you’re invited to a brunch.

This is a super moist bread that’s best served the same or next day.  My experience is that it doesn’t freeze well so have a second helping!

 

 

  • 1.5 cups all purpose flour
  • 2/3  cup dutch process cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 3 medium very ripe bananas – mashed
  • 1/2 cup sour cream
  • 12 tbs softened unsalted butter
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 3 eggs

Preheat your oven to 350F

  1. Sift flour, cocoa powder, baking soda & salt into a mixing bowl
  2. In another bowl mix bananas and sour cream together
  3. Cut the butter into 1″ pieces and add to the bowl of an  electric mixer with the sugar and brown sugar.   With the paddle attachment combine on medium speed until well mixed.   It should be fluffy and lightened in color.  About 2 minutes
  4. Add the eggs to the butter mixture one at a time beating smooth before each addition.
  5. Reduce the mixer to low.   Add in 1/2 of the flour mixture.   Stop the mixer and scrape down the bowl and paddle.  Add the banana mixture until it is thoroughly absorbed – about 1 minute.  Add the remaining flour mixture.   Stop and scrape down the bowl and beater one more time.
  6. Remove the bowl and using a large rubber spatula give the batter a final mixing.
  7. Pour the batter into a greased 9×5 inch loaf pan.  Smooth the top with a small offset spatula or the back of a spoon.
  8. Place the loaf pan in middle rack of your preheated oven.
  9. Bake for about 50 minutes.   The bread should be well risen, firm to the touch.  Use a cake tester or paring knife to test the doneness.   Cool in the pan for 15 minutes before removing it to cool completely on a wire rack..

Variation:   This batter can be used to make muffins too.  Yield would be 20-24.   Fill prepared muffin cups 3/4 full and bake at 350F for 30 minutes.

 

 

Have You Discovered Chia?

 

Chia Breakfast Porridge

Recipe

Chia seeds have amazing nutritional value and are high in antioxidants, Omega-3 and calcium.   There are a variety of seeds on the store shelves and I tend to buy the black seeds vs the white seeds.  This base recipe that follows is gluten free and dairy free and very flexible as far as what you add to the base.   I use almond milk but you can use soy, coconut, or rice milk.  I’ll be honest the only milk I haven’t used it whole milk (the chia has a lot of calcium already!).  I always try to use what ever fruit is in season once we hit spring time in Connecticut but you of course should use what ever flavor combination you love.

 

 

 

For each serving:

  • 1/2 cup unsweetened vanilla almond milk
  • 3 Tablespoons chia seeds
  • pinch of your favorite spice – cinnamon, cardamom, ginger
  • 1 T honey or syrup (optional)

Combing all ingredients into a mason jar or other container that has a lid with a tight seal.     Shake it like mad for a few minutes.  Put in refrigerator over night.

In the morning give it a good stir and add your nuts, fruits, coconut, or what ever your imagination tells you.  Consider using maple syrup in place of honey or cardamon in place of cinnamon.   If you try this and create a combination that you love let me know and I’ll try it out here.

Some popular toppings here include:   blueberry and lemon zest, mango and coconut flakes, fresh cherry and almonds.

I make about 15 – 20 servings at a time and it stores well in the refrigerator for at least a week.  Just be sure to stir it each time as the honey or syrup will settle.

 

 

Easy Baked Grapefruit Recipe

Every year the local high school band sells cases of citrus for their annual fund raiser.   I gladly purchase a case of pink grapefruit because this recipe it’s one of my go to breakfast treats in winter.   The guests love it.   It’s very simple and I usually say if you like grapefruit you’ll love this – if you’re on the fence about grapefruit this recipe just may change your mind.

 

  1. Preheat the oven to 400 degrees.

    A delicous, healthy &warm winter breakfast treat.

  2. Halve the grapefruit and remove any visible seeds.  Begin to segment the grapefruit by making cuts around the grapefruit and at each piece.
  3. Drizzle a teaspoon of your favorite local honey in the center of each grapefruit half.
  4. For each grapefruit mix together 2T brown sugar and 1/2t cinnamon until combined.  Then evenly sprinkle the brown sugar cinnamon mixture on top of the grapefruit halves.
  5. Bake for 13-15 minutes. For the last minute turn the broiler on high to finish off the caramelization.
  6. For serving, place 1/2 maraschino cherry in the center of each grapefruit half.  Serve warm.

 

 

NOTES:

If your grapefruit is super juicy lay a paper towel over the top of the grapefruit halve and blot up the excess juice.   When you sprinkle the top with the sugar you don’t want it to dissolve before it browns in the oven.

You can skip the sugar / cinnamon step altogether and just heat the grapefruit with a drizzle of local honey as described.   The heat brings out a wonder flavor all on its own.

Granola Recipe

Scranton Seahorse Inn

Healthy & Simple Granola Recipe

 

housemade granola

This recipe is a variation of my original granola recipe.  I was asked by a guest to create one that used less sugar and syrup.  After a few experiments this is the end result.   My guest and I are very happy with this version.   I like that the amount of sweeteners was reduced by more than 70% and the flavor was not only not compromised but improved.   You can eliminate the 3T of brown sugar completely when mixing the dry goods.   Make this once and you’ll stop buying boxed sweet cereal forever!

 

 

In a microwave or on a stovetop gently heat the following ingredients until the butter is melted.

  • ¾ cup high quality Extra Virgin Olive Oil
  • ¼ cup of your favorite local honey or local maple syrup
  • 2 T unsalted butter
  • ½ t almond extract OR pure vanilla extract

In a large mixing bowl mix together the following ingredients:

  • 4 cups rolled oats
  • ½ cup Quinoa
  • ¾ cup slivered almonds
  • ¾ cup sliced almonds
  • ¾ cup raw pepitas
  • ½ cup shredded coconut
  • 1T kosher salt
  • 1t cinnamon
  • ½t freshly ground nutmeg
  • 3T brown sugar (optional)

Stir in the warmed olive oil mixture and oats mixture with a rubber spatula.    Spread evenly on a rimmed sheet pan lined with parchment paper or silpat and cook in a 350 degree oven for 30-40 minutes until browned stirring every 10 minutes.   Cool completely.

Once cooled and just before storing, stir granola with your hands, breaking up any of the mixture that may be stuck together.  Stir in 1 cup of your favorite dried fruit. Pitted dates, cranberries, golden raisins are great.   Store in an air tight container in a refridgerator for up to two weeks.

A few notes about ingredients and substitutions.

  1. Great olive oil is key. We are lucky to have Shoreline Vine here in Madison and I use their Picual EVOO for this recipe because it’s naturally sweet and appropriately earthy for this recipe.   I personally don’t recommend flavored or infused olive oil for your granola but this is about you and your taste buds.   Experiment! If you don’t have a store like Shoreline Vine near you (they do ship by the way!) then find a high quality extra virgin olive oil in your supermarket
  2. If you don’t like almonds substitute your favorite nuts in equal quantities.
  3. When springtime arrives I used whatever fruit is local & fresh in place of dried fruits. If you use fresh fruit just wash and chop and add to your granola just before serving with yogurt or milk.
  4. I serve this granola frequently and this is a fairly large batch.   You can easily cut this recipe in half by dividing all ingredients by 2.

 

 

Winter Wednesdays Are Free

This winter when you book a Monday and Tuesday night stay your Wednesday night is on us.

Winter is madisonclockgreat season to be here on the Connecticut Shoreline and in Madison.  And I promise  you won’t run out of things to do. Are you looking for quiet down time with a book, a movie, or maybe a spa treatment or two?  Are you like me and love walking the almost empty beaches and trails in winter? Winter concerts? Gallery events?  Wine dinners? We have all those too.

If you’re not sure what to do I’ve got the inside scoop on things to see and do & places to eat and I’m happy to help build your 3-day-getaway itinerary.   Don’t forget, your Wednesday night is free!

Call me today at 203.245.0550 and let’s book your winter escape!

New Year’s Eve at The Scranton Seahorse Inn

Welcome in 2017 at The Scranton Seahorse Inn

nye2017

Join us for an overnight stay and an unforgettable New Year’s Eve dinner.   Local favorite Chef Paul Barron will be our guest chef and has prepared an amazing menu to help us welcome in the new year.   

 

Butternut Squash Risotto

Parmigiano, Black Truffle

Roasted Beet Salad

Toasted Pistachios, Shaved Pecorino, Orange, Vinaigrette

 Roasted Prime Beef Tenderloin

Black Trumpet Mushrooms, Potato Gratinee, Bordelaise

 Chocolate Mousse

Bittersweet Chocolate, Raspberry Coulis, Whipped Cream

 

Our New Year’s Eve celebration  starts in dining room in front of the fire with our signaature New Year’s Eve cocktail & hors d’oeuvres.    We’ll sit down for dinner at 7:30 and eat and celebrate until can’t anymore. 

$450 includes your overnight stay, cocktail reception, four course dinner for 2 people  champagne toast, New Year’s Day brunch and noon check out.  Dinner is BYOB

Go back to bed after brunch and stay for a second night for just an additional $129.   A complimentary chili dinner is offered at 4pm on New Year’s Day.

Call the inn at 203 245.0550 to reserve your room and a seat at the table.    Happy New Year!! 

Don’t forget dear old dad….

fathers day When you purchase a gift certificate for dad this Father’s Day we’ll put a little something special in his room when he checks in.   If you’re dad enjoys beer he’ll find a sampler six pack of cold ones in his room when he arrives.   Connecticut has some awesome breweries (including a few right here on the CT. Shoreline) and we have our favorites that we look forward to sharing.    If dad prefers chocolate covered oreos, turtles and truffles over beer just let us know.   We’ll leave a nice collection  of hand made chocolates will be left instead.

Gift certificates never expire and can be purchased in any denomination.

See you at the inn!

 

Last Minute Special thru February 23rd

 

$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