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.

An overnight stay, a cooking class, and dinner – all for 1 price!

Souper Sundays

There are many things we do here on the Connecticut shoreline in order to coexist with the cold New England weather. From skiing and skating to reading and hibernating, we each have our own ways to keep from going stir-crazy during Old Man Winter’s annual visit. One of my own favorite winter rituals is to make homemade soup. It’s healthy (well…sometimes!), satisfying and delicious, which means that in one pot I get to fulfill all of my promises to myself: live healthier, cook at home more, and eat better.

The aromas that fill the inn are second only to the reward of eating a bowl of hot homemade goodness. I enjoy it so much that I have have started sharing my ritual with our overnight Sunday guests and am calling it Souper Sundays. All guests that check in on Sunday are invited into the kitchen to help me prepare what will become the Sunday supper that we will share at dinner time. It’s a time to bring the ever-changing Scranton Seahorse Inn guest community together to do something fun, healthy and, if we do it right – utterly delicious.

Book your room with us and enjoy a perfect stay at a classic Connecticut bed and breakfast that includes a cooking class and dinner with (new) friends. Bring your own favorite wine if you wish, and we’ll provide the soup, bowls, and spoons!

December 14th: Butternut Squash with Sage and Apple & New England Style Clam Chowder
December 21st: Creamy Chicken Chowder & Spicy Red Pepper Bisque

See you at the inn!

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!

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.

Chocolate Fondue Recipe

There’s never any need to wait for a holiday to enjoy this chocolate feast. It’s a great treat to enjoy with friends while you linger at the table after dinner. And, while they are pretty, a fondue pot is not necessary. Make your fondue on the stove and when you are ready to serve pour it into a pretty bowl. When (if!) the chocolate gets too cool just reheat it. I’ve even used a microwave to reheat.

Choosing your dippers is the fun part. Use fresh fruits like bananas and strawberries, dried fruits like apricot and chunks of mango, lemony pound cake cut into cubes, marshmallows, and my favorite rice krispie treats. When arranged nicely on a platter and presented to family or guests you’ll instantly turn into a superhero. Provide plenty of wooden skewers so everyone can dip and dip and dip.

6 ounces semisweet or bittersweet chocolate. I use Callebaut bittersweet which is available in the specialty food aisle of most supermarkets.
3/4 cup half & half
2 tablespoons light brown sugar, optional
3 tablespoons butter, cut into small pieces
1 teaspoon vanilla extract (optional)
1 tablespoon of your favorite liqueur (such as Frangelico, Grand Marnier, Kahlua, Tia Maria, Amaretto, or a brandy) (optional)

Place the chopped chocolate in a medium sized heatproof bowl and set aside.

Combine the 1/2 & 1/2, sugar, and butter in a saucepan and place over medium heat. Bring just to a simmer, stirring often.

Remove from heat and pour immediately over the chocolate. Let stand until the chocolate has melted, then stir gently until smooth. Whisk in vanilla extract and the liqueur until smooth and shiny.

Place the chocolate sauce in a fondue pot over a low flame or bowl and serve with your dippers.

Makes about 1 1/2 cups (360 ml).Preparation time15 minutes.