Tuesday, August 3, 2010

August in Warwick; A great place to visit.

Is it really August already? Seems like the summer is just flying by. Bill and I are having a busy summer, meeting lots of new guests and making lots of new friends. Our garden is in full bloom and the chickens are providing us with many a great egg dish. The temperature has finally gotten to a comfortable level and our guests are enjoying all that the Warwick outdoors has to offer.

In August, our neighboring town of Florida, will host their 11th annual Family Fun Fest. There is a host of vendors, food, music and amusements for all. Take it from me. It is a great fun day and not to be missed. Call (845) 651-6000 for more information.

Then on August 14th, Greenwood Lake will have their Decorated Boat Parade on the lake. There will be spectacular examples of floating crafts that will be sure to inspire your laughter, amazement and bewilderment. Don't forget your cameras.

Warwick will be presenting their first ever Annual Jazz Festival from August 26-29. Various venues in the village, such as Dautaj Restaurant, The Tuscan Cafe and Conquito are just some of the places you can view jazz musicians at their finest. Call the town for more information and times.

Oh and don't forget the farmer's market every Sunday from 9am to 1pm in town. You can find everything fresh and delicious grown right here in the Hudson Valley.

We will be hosting our 2nd wedding of the season this month. It will be an outdoor affair for friends of ours and I will be the officiant for the ceremony. Our outdoor events are usually limited to 60 guests but always turn out wonderfully for everyone involved.

I have promised a few of our guests that I would repeat a recipe that I had posted some time ago. It is for our Stony Creek Egg Souffle w/cheddar dill sauce. So here goes.

Stony Creek Egg Souffle w/cheddar dill sauce

10 eggs
1/2 cup all purpose flour
1 tsp baking powder
1/2 tsp. salt
1/2 cup (1 stick) unsalted butter melted
1 cup cottage cheese
2 cups grated Jack cheese
sauteed vegetables (peppers, zucchini, mushrooms, etc.)

In a small fry pan saute sliced vegetables of your choice in a small amount of butter. Set aside.

Beat the eggs well. Mix the flour, baking powder and salt into the melted butter; add to the eggs. Add the cheeses and mix well. Pour into a greased glass pan. Top gently with the sauteed vegetables. Bake in a 350 degree oven for 45 min to 1 hour or until center is firm. Cut into 8 pieces and served with cheddar dill sauce.

To make cheddar dill sauce:

1/3 cup butter
1/3 cup all purpose flour
2 cups milk
1/2 cup shredded cheddar cheese
1 pinch salt
2 tsp dried dill or fresh if you have it

Melt butter in a saucepan. Blend in the flour until smooth. Add milk gradually. Cook until thick, stirring constantly. Remove from heat, stir in cheddar cheese, salt and dill. Cover until served over the eggs.

Hope you enjoy it as much as we enjoy making it for you.

Just wanted to remind you all that the annual Warwick Apple Fest is quickly approaching on Sunday, October 3rd. So if you are going to be staying over that weekend please make your lodging reservations as soon as possible.

Well I guess thats all for now. Bill and I want to wish you a great rest of the summer. I will have some great information in my September blog. Lots going on in the area this fall. Hope to see you then.

Until next time, this is Joe signing out and wishing you the best that life has to offer.