Destination: Sugar Loaf

With Autumn in full swing, Orange County is abound with festivals and fairs. Last week I told you about Warwick's Apple Fest. Well, this week Bill and I went over to Sugar Loaf and visited the Sugar Loaf Craft Fair. Although not quite as large as the festival in Warwick, it boasted rows and rows of food and wonderful handmade crafts. We went into one display of mums and pumpkins and saw the most unusual pumpkins and gourds. And of course we had to buy some for the inn. Check out the picture of us surrounded by the fall colors.

Now Sugar Loaf is known as an arts and crafts village. Anything you could imagine is sold in the quaint little shops that line its Main Street. You can also get great food there. My favorite restaurant is the Barnsider. Great American menu at reasonable prices. Definitely a great place to spend a weekend afternoon browsing and dining.

Speaking of dining, I told you in my last blog that I would share some great fall recipes with you. Well here is one of my favorites. Its a pork tenderloin with a maple-dijon glaze. You can serve it with roasted sweet and white potato wedges and steamed broccoli with lemon.

Pork Tenderloin w/Maple-Dijon Glaze

2 12-14 oz. pork tenderloins
2 tsps. crumbled dried sage leaves
1 tbls. butter

6 tbls. pure maple syrup (please, no Mrs. Butterworth)
6 tbls. apple cider vinegar
2 tsps. Dijon mustard

Rub tenderloins all over w/sage, sprinkle with salt and pepper.
Melt butter in large non-stick skillet over med-high heat until hot and bubbly.
Add tenderloins and cook until brown on all sides, turning occasionally for 6 min.
Reduce heat to med-low and cook until meat thermometer reads 150 degrees, turning occasionally, about 10 min longer. Transfer to platter and cover with foil to keep warm.

Whisk 5 tbls. of syrup, 4 tbls. vinegar and all the dijon mustard in a bowl to blend and set aside.
Add the remaining vinegar to skillet and bring to a boil, scraping up any browned bits.
Reduce heat to med-low and return pork and any accumulated juices to skillet.
Add the maple syrup mixture and turn the pork until totally coated, about 2 min.
Remove from heat.
Transfer pork to cutting board and slice into 1/2 in. slices.
Stir in remaining syrup into the glaze and season with salt and pepper.

Arrange pork slices on plates. Spoon glaze over pork and serve.

Serves between 3-4 people. Can be altered to accomodate more people.


To make the potatoes:

Peel and slice however many potatoes you need. (both sweet and white)
Place in a baking dish and season with salt, pepper, garlic powder, oregano and rosemary.
Toss all the seasoned potatoes in olive oil until fully coated.
Bake until tender in a 350 degree oven for about 45 min to an hour.


Now that we have food out of the way. Just wanted you to see our beautiful landscaping at the Inn. The Montauk daisies you see in the foreground of the picture just happen to be our second pride and joy of this year. Of course our first pride were our roses. But you will just have to come and see and decide for yourself.


Well, enough for now folks. Bill and I send our best regards to you all and look forward to seeing sometime soon. Til next time.

Hi everyone. Last weekend Bill and I and some family and friends went to Apple Fest here in Warwick. What a day. The weather could not have been more beautiful and the food couldn't have been better.

After serving our guests a breakfast of homemade cranberry scones, apple walnut cinnamon muffins and of course our now famous zucchini bread, we headed out to Apple Fest about 9am. When we got there, we were surprised at how not crowded it was. Well, that was short lived. As you can tell by the picture, by 11am it was wall to wall people. It seems to get bigger and better every year.

There were all kinds of foods and crafts and music. We walked around the whole festival and ogled at all the wares. Bill bought a birdhouse to add to the vast collection of birdhouses we already have. Now this is not any birdhouse. It is made from an antique tool with a claw and barbed wire. Go figure. But it makes him happy and that is all that counts.

My favorite part was the food. I was very good though, and didn't get too crazy sampling everything. But I did get some apple fritters. And they were delicious. We all went for lunch at Le Petite Cuisine. They always have great food and great sides. There were nine of us for lunch, but they managed to accomodate us and we sat down to a great meal. I had the Apple Fest pannini. It was an open faced sandwich on a toasted piece of french bread with turkey applewood sausage, apples and gruyere cheese melted all over it. Yummmmmmm. And on the side, a great chick pea salad.
Very satisfying and very Apple Festive.

All in all it was a very good day. You all must come next year if you missed it this time. In the next few blogs I will tell you whats going on for Halloween and I'll have some spooky recipes and some great history about the Inn.

Happy October everyone from Bill and I and check back soon.

Apple Fest is Coming!

October 1st, can you believe it? We have been so busy at the Inn that we have had hardly any time for anything else. Guests have been coming in and out the whole of September and October is set to be one of our busiest months ever. I hope that means we are doing something right. (smile)

This coming Sunday, October 4th, is Apple Fest in Warwick. It is the single biggest event of the year. I have talked about it before in my previous blogs, but it is definitely worth reminding everyone of this great celebration. The streets of the town are lined with vendors, selling just about anything you could be looking for. From food to crafts to clothes or anything else you could imagine, you will find it here. But come early because it gets crowded by mid-day. The town is expecting upwards of 30,000 visitors. Hope to see you there.

Like I said before, October is a very busy month for Bill and I at the Inn. Guests come from all over to see the beautiful, breath-taking foliage that the Warwick and Hudson Valley areas have to offer. We are anticipating that the foliage will peak around October 15th. So take a ride and enjoy the spectacular colors.

In my last blog I promised that I would share some great fall recipes with you and I happened to mention my zucchini bread. I thought that this would be a great recipe to share with you to serve on these rapidly cooling mornings. I hope you enjoy it.

Zucchini Bread

3/4 cup vegetable oil
1 1/4 cup sugar
3 eggs beaten
1 3/4 cups shredded, unpeeled zucchini (don't drain)
2 cups all purpose flour
11 11/4 tsps baking soda
2 1/2 tsps baking powder
1 tsp salt
1 tsp cinnamon
chopped walnuts and golden raisins (optional but recommended))

Preheat oven to 325 degrees. Spray 2 9x5 inch loaf pans with
cooking spray and dust with flour.

Combine oil, sugar, eggs and zucchini in a large bowl. Combine remaining dry
ingredients in a separate bowl. Add dry ingredients gradually to the zucchini
mixture. Beat 3 minutes with mixer on medium speed. Add walnuts and raisins.

Scrape batter into pans evenly. Bake 50 min. to 1 hour or until inserted knife
comes out clean.

Serve with cream cheese spread.


As the holidays approach, I will share with you some great cookie recipes as well as some quick breakfast recipes that are easy and festive.

Next week I will tell you how Apple Fest was and what to expect next in our area.

Bill and I wish you a great, colorful, happy, Autumn and will keep you in our thoughts and prayers. Bye for now.

September to Remember

Hi everyone,
Well, Fall is officially here. Time to get ready to put out the mums and the pumpkins and watch all the fall foliage burst onto the Warwick scene. Bill and I are busy getting the Inn ready for this all important season for us. And in 2 weeks, on October 4th, we are celebrating Apple Fest, one of the biggest events in Warwick. Every year, upwards of 30,000 people converge on Warwick to sample and enjoy all that the Hudson Valley has to offer. More, later on in the blog.

September really was a month to remember. We completed the stone patio and had a beautiful pergola put in over it. We also added a fire pit, which is a great hit with the guests. On Labor Day Sunday, we christened the new patio by having our 2nd annual family reunion. Bill and I cooked and barbequed and had a great old time with our family and friends.

We harvested the last of our garden vegetables. I don't think that I have ever seen so much zucchini in all my life. I have a great recipe for zucchini bread which is out of this world. Every neighbor and family member got a nice warm bread this past month. If you would like the recipe, contact me at the Inn.

Our Irish friends visited us this past week. Linda and Cathrine were a breath of Irish spring for us. They toured and shopped and toured and shopped some more. Linda's sister Alison and her husband have been frequent guests of ours for some time now and we always look forward to their stay. So if they are reading this, a big hug and howdy do to you all. Oh and a big thanks for the great cookbooks. Can't wait to try some of those great recipes.

Ireland wasn't the only country to be represented. We had visitors from Canada, Poland, Sweden and Germany. We are quite the international meeting place. The stories they had to tell were both informative and enlightening. And we always get great ideas for the Inn.

Just want to tell you a little bit more about Apple Fest. There are rows and rows of crafts and food and entertainment and all sorts of fun for kids from 1-99 and beyond. There are bands or groups of musicians on almost every corner. There are rides for the kids too. Everything comes from Warwick or the Hudson Valley. Come early because it gets crowded. Remember, October 4th, Sunday, from 9am until dusk. See you there.

Next month I will have some great fall recipes for you and maybe a scary story you can use for Halloween. Yup, its that time again. Have a wonderful month and come see us at the Inn.
Joe

OMG is that Autumn that I see?????

Hi all. Joe here with the latest at the Inn at Stony Creek. Bill has just returned from a trip to see his parents in Florida. It was great to have him back. Running an Inn is hard work and each of us can do it on our own. But when we do it together, magic seems to happen. Work has continued on the addition. We just had a beautiful patio and pergola added. Can't wait to start the landscaping around it.

Can you believe that it's August 24th already? The summer, albeit not a great summer, seems to have flown by in a flash. Autumn is right around the corner and the bounty of Warwick and Orange County will be in full display at the Farmer's Market every Sunday in the village. Our bounty was pretty plentiful this year also. Our garden at the Inn yielded a great harvest. We had zucchini, yellow squash, italian flat beans, tomatoes, peppers and herbs. Needless to say we have been having great meals with these fresh veggies.

With the onset of Fall, the local farms will be hosting apple picking. You can go online and google "apple picking in Warwick NY" and it will bring up all the places to go to and any info you would need. And don't forget the wineries. Warwick Valley Winery will not only provide you with apple and pear picking, you can also enjoy a delicious lunch as well as a wine tasting if you like.

You remember that in previous posts I told you that Bill and I liked to experiment with new recipes for breakfast at the Inn. Well, I would like to share this one with you. It is Stuffed French Toast with blueberry compote. Hope you like it.

Stuffed French Toast w/ blueberry compote

Prepare a 9 x 13 glass or aluminum pan with cooking spray

Dice up 1 loaf of country white bread
Place a layer of bread loosely in the pan
Dice up 1/2 of an 8 oz. brick of cream cheese
Place it on the bread layer.
Add balance of bread over this and then add balance of cream cheese.
Sprinkle with cinnamon.

In a bowl, scramble 12 eggs.
Add 1 1/2 cups of milk and 1/4 cup of 1/2 and 1/2.
Add just over a 1/3 cup of real maple syrup.
Mix well and spread over the bread.
Cover with plastic wrap and refrigerate overnight.

Next morning, preheat oven to 350 degrees.
Bake for about 50 min. or until french toast puffs up and is slightly crisp.


While the french toast is baking, put a pint or more of fresh or frozen blueberries in a small saucepan. Add 1 tsp. water and 4 tsp of sugar. Cook over a low heat until boiling, stirring occasionally. If you have them, add 2 tbls of blueberry preserves. Serve warm over the french toast.

Makes 8-10 servings, depending how hungry you are. :)

Well, I hope you enjoyed the post. I will have lots to tell you the upcoming blogs. Fall is our busiest time of year and I will keep you posted on all that is going on around the area.

Hey, don't forget Apple Fest, Sunday, October 4th. More info to follow.

See you soon.

Arts and Crafts Come to Orange County

Summertime brings out the creativity in all of us. We plant and design gardens. We do home improvements to make our houses more appealing. And some of us become the artist that dwells deep in our very being.

Every summer, local artists display their talents and sometimes even share their skills during the Warwick Studio Tour. Artist’s studios are open around the Warwick and Florida areas and can accommodate visitors during regularly scheduled days.

For instance, Amity Arts Pottery in Florida, NY is a great mix of pottery and people.
It's run by Judy Duboff who teaches pottery for people of all ages. There is also a retail store for those who would rather just admire her wares.

In Warwick, there is a plethera of galleries and classes. Daniel Mack Rustic Furnishings Studio is in a 1906 carriage house filled with beautiful and exotic natural materials that Dan uses to make furniture, architectural elements, and sculptural objects.

Warwick Pottery Studio, run by Marilyn Dale displays creative and expertly made clay art for your home. There are beautiful pottery, dishes, mugs and bowls that will compliment your dining experience, as well as tiles, vases, sinks, and backsplashes.
Marilyn conducts classes mid week second Sunday studio tour most months.

Now schedules can change and it’s best to call before you go to confirm that a studio is open. You can get more info on the website, www.warwickstudiostour.info.

Bill and I have been busy being creative ourselves with the addition and the landscaping around the Inn. Sort of doing our creative part in beautifying Warwick. So don't forget to stop and see us when you are visiting the area.

See you all soon and keep cool this August.

Blossoms on the Menu?

Happy belated Independence Day to you all. Hope your weekend was wonderful. Bill and I had a great weekend. My son, Zack graduated last weekend and we had a small family party to celebrate. And we are also celebrating a visit from my mom from Florida who hasn't been up to New York in 7 years.

In the past few posts I have been bragging about our vegetable garden as well as our new Serenity Rose garden. Well, I am happy to report that the rose garden has a multitude of buds and we are expecting a floral explosion within the next week.
The veggie garden has been showing signs of all kinds of produce. Our tomato plants are bursting with fruit and our peppers are getting huge. What a great omelet that is going to make. Our lettuce is sweet and tender. But our pride and joy are our zucchini and squash plants. The plants produce two kinds of blossoms before they bear fruit. The female blossom produces the squash and zucchini and those should not be disturbed. But the male blossoms produce a large orange/yellow blossom that is most definitely edible and very delicious. Bill takes the blossoms and after cleaning them thoroughly, he dips them in a tempura batter and fries them. We serve them at breakfast with maple syrup and the guests love them. They can also be served as an appetizer with a honey mustard or mango sauce. Yummmmmmmmy.

The garden, however, does come with its share of headaches. We thought at first that we would just be battling weeds. We didn't realize how hard it would be to keep the critters like rabbits and groundhogs away from our labors. We have tried everything. We have a 6 ft. fence around the whole perimeter with chicken wire at the base. But we have a ground hog that is intent on digging his way in from under the adjoining shed. If you have any ideas, please share them with us.

Well, summer is in full swing and vacation time is here. Warwick and the surrounding Orange County have lots to offer in the way of sightseeing, wine tasting, great restaurants and history, history and more history. So if you have a mind to be up in this area, come see us at the Inn at Stony Creek. We would love to see you.

Bye until next time