Cooking Class – 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!

Halloween Weekend – Last Minute Special

We have rooms at such great prices this weekend it’ll scare you! Any of our standard rooms with a queen bed and private bath are just $150 and our deluxe rooms are $200. No minimum night requirement. Of course breakfast is included in the morning and don’t forget that on Sunday you get to sleep in an extra hour! Come explore the shoreline and take advantage of the great fall weather while it lasts.

Call the inn at 203.245.0550 to reserve your room for Friday or Saturday.

Beer & Cheese

….these are a few of my favorite things! Bill and I have been hard at work sampling a lot of the harvest beers and we’ve picked our favorites. The next step was to pair them with some of our all time favorite cheese. Now we can’t wait to share the results of our research with our guests. For the next few weeks during autumn rather than wine and cheese we’ll be featuring a harvest beer and cheese hour. Book your room and join us in the common dining room each night at 5pm and we’ll sample a few of my favorite things….

See you at the inn!

Fall Hikes with Theo & Cash

Theo & Cash at Chatfield Hollow

Come take in the beauty of New England and Connecticut this fall and enjoy a special treat when you join us on the trails. This October trail guides Theo and Cash invite you to join them on their morning hike (ok, they run and WE hike). We’ll leave the inn at dawn with coffee or tea in hand and drive to one of our many favorite spots where the foliage and nature are sure to gently wake bodies and minds and set a wonderful tone for the rest of the day. Our hikes will range from 45 minutes to an hour and difficulty will be easy to moderate. All you need to do is bring the right hiking shoes. Chasing squirrels optional. At the end of our hike we head back to the inn for a hot and fulfilling breakfast.

Our tail hiking package is available every Monday, Tuesday, Wednesday in October (weather permitting) and will include a Scranton Seahorse Inn travel mug for each hiker (filled with your favorite hot morning beverage ) and pr- hike home made fruit and nut energy bars. Please join us as we can’t think of a more perfect way to show off the beauty of our great state. Make your reservations early – Cash & Theo look forward to meeting you.

Honoring Veterans

As we do each year we will salute veterans for Veteran’s Day with an offer of a free room at The Scranton Seahorse Inn. If you are a veteran we welcome you to be our guest and to stay with us on the evening of Monday November 10th.

Once checked in, all are invited to joins us Monday evening for a wine and cheese reception. After our breakfast service on Tuesday all are invited to attend a special Veteran’s Day ceremony at 11am on Madison’s Town Green.

veteransday2014

This offer is for all veterans. Because we’d like to make certain we reach as many veterans as possible we limit to this to

veterans that have not already stayed with us on Veterans’ Day in prior years.

Please call us today at 203.245.0550 to book your room for Monday November 10th.

Can’t make it for Veteran’s Day? Ask for our Veteran’s Discount which we offer every day.

Shop Madison Sidewalk Sale & Save On Your Room Too

Sunday is the last day of Madison’s annual sidewalk sales and we just increased your opportunity to save even more money. Stay at the Scranton Seahorse Inn Sunday July 27th while you shop and we’ll take 10% off your bill for $100 you spend (up to 30%).

Here’s our suggested itinerary for a perfect Sunday:

Check in early
Shop the day away at the great shops and boutiques in Madison
Relax at the Scranton Seahorse Inn during our complimentary wine and cheese hour
Grab one of our lawn chairs and head to the Madison Town Green to enjoy Sunday’s free concert with the Larry Steven’s Band
dinner at Bar Bouchee.

Who’s better than you!? Call 203.245.0550 to book your room today. See you at the inn!

Beautiful works at Susan Powell Fine Art, downtown Madison

It’s such a privilege to have Susan Powell and her gallery in the center of Madison. Any day of the week and any time of year you can count on beautiful works of art adorning the gallery walls. And, if you’re lucky to be in town for an opening, you’ll meet Susan and the talented artists she brings to us. There is such an opening tonight, June 13th. The work of two artists, Del-Bourree Bach and James Magner, side by side on display thru July 13th. If you appreciate images of life by the sea you don’t want to miss this exhibition of paintings that deliver images of boats, sea life, and landscapes of the sea and marsh. A meet the artists reception is being held from 5-8pm on Friday June 13th.

It’s great to be In Good Company….

Last Minute Special June 9 – June 12

We’re really enjoying the warm and sunny weather here on the CT. Shoreline. We’re hoping to entice you to come enjoy it too this week by offering some of our remaining rooms for just $120. All of our rooms have a queen bed and a private bathroom. Your room rate always includes a full breakfast, free parking and WIFI. If you’re coming to Madison, CT to enjoy the beaches we also have complimentary beach chairs and towels for your use while you are here and can provide free parking passes to the local town beaches. Call today to book your last minute getaway!

Last minute specials cannot be applied to existing reservations and cannot be combined with other discounts.

Strawberry-Rhubard Crisp

Crisp 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

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

Preheat 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.