Posts Tagged ‘recipes’

Cooking Class – Pumpkin!

October 29th, 2014 by hafford

Pumpkin Our CSA from Bishops Orchard’s provided us with a bounty of local squash and pumpkin this season.   This leaves us no choice but to invite you into the Scranton Seahorse Inn kitchen to help cook up some of our favorite perfectly sweet fall flavors.   In this class we’ll start off by discussing the local varieties of squash and roasting techniques before we get started with a hands on class creating:

  • Pumpkin Ice Cream
  • Pumpkin Cheese Cake
  • Pumpkin Harvest Bread
  • Pumpkin Cannoli

Details:

  • Wednesday November 12th
  • 5:30 –  8:30 (approximately
  • Maximum 8 students
  • $50 class only or
  • $160 class & over night accommodations  (single occupancy, $210 – double)

Call me at 203.245.0550 today to reserve your spot.    See you at the inn!

 

 

Strawberry-Rhubard Crisp

May 17th, 2014 by hafford

Rhubarb CrispCrisp Topping

Preheat oven to 350F

  • 1 1/4 cups All Purpose Flour
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/4 teaspoon kosher salt
  • 3/4 cup toasted walnuts
  • 10 tablespoons cold unsalted butter

In a large bowl mix together the flour, sugars, and salt.  Cut the butter into small cubes and add to the flour mixture.  Using a pastry blender (or two forks) chop and toss the butter until the butter is pea-sized and coated with flour.   Careful to chop the butter – not mash it.  add the walnuts and mix and chop until the nuts are part of the butter and  flour mixture.

Fruit Mixture

  • 2 pints fresh strawberries (washed, dried and quartered)
  • 2 1/2 pounds dark red rhubarb (washed, dried and chopped in 1/4 inch pieces)
  • 4 teaspoons flour
  • 3/4 cup sugar
  • 1/4 teaspoon salt

In a large stainless bowl toss fruit with sugar, flour and salt.  Pack fruit mixture evenly into a 12x8x2 baking pan.    Spread the crisp topping evenly over the top of the fruit mixture taking care to not pack it down.

Back on center rack of  oven until the topping is browned and fruit it bubbling – about 45 minutes.     It’s ok to put it under broiler for the last 5 minutes to brown the topping further.    Let cool for 15 – 20 minutes before serving with whip cream or vanilla ice cream.

 

Cappuccino Biscotti w/ Hazelnuts & Chocolate Chips Recipe

April 29th, 2014 by hafford

Biscotti are easy to make and delicious with a cup of tea, coffee or milk any time of the day.   Our cookie jar in the coffee lounge is always filled with cookies or biscotti and this recipe gets a lot of requests.

Ingredients:

  • 3/4 cup (100 grams) peeled hazelnuts
  • 2 cups (260 grams) all-purposeflour
  • 1 cup (200 grams) granulated white sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/4 cup espresso or strong coffee, cooled
  • 1 tablespoon milk
  • 1 large egg
  • 1 teaspoon pure vanilla extract

cappucino-and-hazelnut-biscottiPreheat oven to 350 degrees F and place rack in center of oven. Place hazelnuts on a baking sheet and bake for about 15 minutes. 

In a small bowl whisk together the espresso or coffee, milk, egg and vanilla extract.  

In the bowl of your electric mixer (or with a hand mixer) beat the flour, sugar, baking soda, baking powder, salt, and spices until combined. Gradually add the espresso mixture and beat until a dough forms, adding the chopped nuts and chocolate chips about halfway through. With floured hands divide the dough in half. On a lightly floured surface roll each half of dough into a log about 12 inches long and 1.5″ inches wide. Transfer the logs to a parchment paper lined baking sheet, spacing about 3 inches apart. Bake for about 35 minutes or until firm to the touch (logs will spread during baking). Remove from oven and place on a wire rack to cool for about 10 minutes.

Reduce the oven temperature to 300 degrees F.  On a cutting board cut the logs crosswise on the diagonal into 1/2 inch  slices. Arrange the slices on the baking sheet, and bake for 5 minutes or until they are pale golden.    I personally like my biscotti a little softer than is the tradion.  If you like yours real crunchy you can cook the sliced biscotti on each side for 5 minutes.  Remove from oven and place on a wire rack to cool. 

Optional:  Die hard chocolate lovers can melt good bitter sweet chocolate over the logs as they are cooling and before slicing.

Makes about 36 biscotti.

 

Quinoa Porridge Recipe

January 15th, 2014 by hafford

Quinoa Porridge

I think quinoa should get the most versatile food award for 2014.   I giggle to myself as I read other foodie blogs when they have discovered how great quinoa is in sweet recipes because I’m on the other end of the spectrum as I begin to discover great new ways to use quinoa in savory recipes.   I’ve been using quinoa in my signature granola, cookies,  and pancake recipes for quite some time.    And this time of year my quinoa breakfast porridge is very popular.   It’s healthy, it’s gluten free and it’s vegan so what’s not to love?    If you haven’t found a place for quinoa in your diet yet this porridge recipe is an easy and delicious way to start

 For each serving:

  • 1/2 cup quinoa, rinsed
  • 1 1/2 cup almond milk (see my recipe for easy homemade almond milk)
  • 1/4 teaspoon vanilla extract
  • 1 dash cinnamon (or cardamon)
  • 1/4 cup fresh seasonal fruit like chopped apples, pears or your favorite berry.  Raisins work too!
  • 1 handful of your favorite nut –  almonds, peacans, or walnuts – toasted and coarsley chopped
  1. Bring the quinoa, almond milk, vanilla, cinnamon to a boil, reduce the heat and simmer, covered until tender, about 15 minutes.
  2. Mix in the fruit and top with toasted nuts.

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?

 

 

 

Apple Sour Cream Coffee Cake Recipe

August 18th, 2011 by hafford

When I was in pastry school one of the chef instuctors shared this recipe with our class.  I’ve carried this fairly simple recipe with me for many years and it’s always a hit.  When  I make it  at the inn I always get asked for the recipe.    Use your favorite tart, fresh and locally grown apples for the best results. 

  • 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.

Rum Raisin Scones

July 23rd, 2011 by hafford

I call this grown up scones because the raisins are soaked in dark rum before cooking.    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.  The recipe below is enough for 12 scones. 

 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.

Hawaiian Waffles Recipe

July 20th, 2011 by hafford

Macadamia nuts and shredded coconut aren’t the only things that make this dish a summer time favorite.   I serve a tropical salsa along side it to finish it off.     Use whatever fruit is ripe and fresh at the supermarket.   Some of my favorites include mango, pineapple, & kiwi.   Don’t be afraid to try something different like starfruit or papaya to wow your family or guests.

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.

Molasses Sugar Cookies

April 25th, 2011 by hafford

We try to keep the cookie jar in the coffee bar stocked.   There’s a lot of midnight cookie monsters out there so this is a difficult task at times!   We had a group of guests from Germany recently that begged me for my molasses cookie recipe.   I wish I could say it was mine!  This was passed on to me from my friend Liza who in turn got it from Jillifer’s Emporium, Great Barrington, MA.   Enjoy!

Ingredients:

  • 1 pound butter
  • 1/2 tablespoon salt
  • 3 cups brown sugar
  • 3 large eggs
  • 3/4 cup dark molasses
  • 1/4 cup water
  • 6 1/2 cups unsifted flour
  • 1 tablespoon baking soda
  • 1 tablespoon cinnamon
  • 2 teaspoons ground cloves
  • 2 1/4 teaspoons ground ginger
  1. Cream butter, molasses, water, salt and brown sugar together.
  2. Beat in eggs
  3. Sift dry ingredients together and then add to creamed mixture.
  4. Mix well
  5. Refigerate for 24 hours.
  6. Roll into balls (1″ diameter), then roll in granulated sugar

Bake for 15 – 18 minutes at 350 degrees – adjust time for convection ovens.

Yields approximately 3 1/2 dozen

»