Scranton Seahorse Inn

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

Last Minute Specials – February 7-10

 

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

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…

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

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