Happy Valentine's Day.....I'm Back

Hi everyone. Joe here. After a tough recuperation period I am back in the saddle and good as new. The knee replacement surgery went better than expected and I am now almost totally back to normal and running around like crazy. Bill and I have been feverishly working on the addition and have gotten the new floors in and are just getting ready to put the finishing touches on with the trim. Finally!

Things are going great at the Inn. We have been doing lots over the winter with upkeep and all. Can't wait to put in the garden this year. This summer the garden will be filled with organic veggies and herbs to use in our breakfast dishes. We are also up to our eyeballs in fresh eggs. The chickens are laying like crazy and so are the ducks. We only serve the chicken eggs but we will definitely offer duck and goose eggs to our guests if they so request. Bill loves making himself a soft boiled goose egg in the morning. One egg is enough to fill you up. So rich.

Well, Valentine's Day is upon us again. (Didn't we just celebrate Christmas last week?) Hope that you and the ones you love will have a beautiful day celebrating. I have a great recipe for you all that will be great dessert for your loved ones and kids alike. But that comes later on.

Lots going on in the area these next few weeks. Besides the wineries and the restaurants, there is lots to do in Warwick and the surrounding towns.

On the weekend of Feb 17-19 Greenwood Lake is celebrating their 14th Annual Winter Carnival.

There will be wine tasting and a torch lighting ceremony. They will have a chili cook off and a spaghetti eating contest. Other events include an outdoor BBQ, tug of war, bowling and a frozen T-shirt contest. Parking and admission is free and a shuttle will be provided. Call the Chamber of Commerce for further details.

Also in February, from the Most Talked-About Restaurants & Wineries to the Speciality Shops and Inns, Experience it all in the Warwick Valley. Take advantage of the Second Annual Winter Dining Event! During the weeks of February 22 to March 8, special discounts will be available--enjoy a three-course pre-fixe lunch for $15, a three-course pre-fixe dinner for $25, or a specially discounted menu in select eateries. Also inlcuded are select Inns, Merchants, and Wineries!

Ok, now for that recipe I promised you. My daughter made this for me and I really could have eaten the whole thing.

Chocolate Chip Walnut Poundcake

3 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
2 sticks (1 cup) unsalted butter, softened
3 cups sugar
6 large eggs
1 cup sour cream
1 tablespoon vanilla
a 12-ounce package semisweet chocolate chips
2 cups chopped walnuts

Preheat oven to 350°F. and butter and flour a 3-quart bundt pan, knocking out excess flour.
In a bowl whisk together flour, salt, and baking soda.
In another bowl with an electric mixer beat together butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition, and beat in sour cream and vanilla until combined well. With mixer on low speed gradually beat in flour mixture until just combined.
Pour about half of batter into prepared pan and sprinkle about half of chocolate chips and walnuts over batter. Pour remaining batter over walnut mixture, spreading evenly, and sprinkle with remaining chocolate chips and walnuts. Bake cake in middle of oven 1 hour and 20 minutes, or until a tester comes out clean, and cool in pan on a rack 1 hour. Invert cake onto rack and cool completely.

Now for the really decadent part. And I added this part on. I am soooo bad sometimes. Drizzle a chocolate ganache over the whole cake after you have placed it on a cake plate. The recipe follows.

Chocolate Ganache

8 oz. semisweet chocolate, finely chopped or mini chips, 1 1/2 teaspoons unsalted butter, 1 cup heavy or whipping cream
In a saucepan, heat cream slowly for about 4 minutes until boiling (do not stir).
Meanwhile, have chocolate and butter ready in a metal or Pyrex bowl. When cream begins to bubble and climb the sides of the saucepan, pour it over the chocolate in the bowl. Again, do not stir. Let the chocolate soften.
After 2 or 3 minutes, whisk or beat the softened chocolate until completely melted and smooth.
If chocolate has not melted, place over a saucepan of boiling water or in the microwave for a few seconds (glass bowl only) and whisk til smooth.
You can use this to frost cakes and cupcakes or for dipping strawberries, or as a topping for ice cream or other desserts.

With the ganache this makes this the perfect Valentine's Day dessert. As a matter of fact, I am making it again for the guests next week. Let me know how yours turns out.

Well folks. I am so glad to be back in action and Bill and I are looking so forward to you coming to visit. Have a wonderful Valentine's Day and hope to see you soon.

Happy New Year 2011

Happy New Year everyone. I hope your holidays were wonderful and that the new year brings you nothing but health, wealth, and peace.

We are getting ready for a big year here at the Inn. We are working on the addition, to get it finished for the upcoming season. The electric is in and the staircases are done. The next things are the duct work and insulation and then its smooth sailing from then on. The addition will include our living quarters, an office and reception area for the guests and two new guest rooms. More info to come as well as pictures of the progress.

Bill and I are getting ready to put in our order for more chickens this year. We are ordering at least 25 more chickens as well as 10 ducks. Just don't say that the Inn at Stony Creek is for the birds. :) We will be expanding our breakfast menus to include many more egg dishes as well as new muffins and breads to utilize all these fresh eggs.

We have also been mapping out the garden for this year's planting season. We are going to be growing many more vegetables to be used in our breakfasts for the guests. So far we've decided on tomatoes, peppers, zucchini and squash and all sorts of fresh herbs, all organic of course.

Our next big weekend will be Valentine's Day. I am already getting the recipes out and planning to make some heart shaped linzer tarts for the guests. And we will also be serving heart shaped pancakes with fresh strawberries as well as fried eggs that are also heart shaped.

2011 will also bring some new events to the Inn. We are toying with the idea of specials such as drive-in nights, which would include a night's stay, tickets to the drive-in and snacks and drinks to take with you. Another plan is to provide a dinner for guests who have rented the whole inn and choose to have dinner here in lieu of going to an outside restaurant. We of course have other extras such as chocolate covered strawberries, flowers, massages, etc. More information will post here in future blogs.

As far as whats going on in the area; on February 12-14, Greenwood Lake will be host to their Annual Winter Carnival sponsored by the Breezy Point Inn. All kinds of activities and contests and plenty of food and drink. Check online for more information.

On February 13, Pennings will sponsor their Sweetheart Barn Dance from 7-11pm. $10 adults and $5 for children. Come enjoy and old fashioned hoe down. Food and drink will be available to purchase. Call 845 986-1059 for further details.

Also on February 13, Florida, NY will be having their grand opening of an indoor Farmer's Market from 11am to 4pm. Food, live music, chocolates, flowers, and all kinds of Valentine's gifts will be available. Call 845 651-1170 to get more information.

And don't miss the annual Valentine's Day party at the Eclectic Eye on Railroad Ave. George will be on hand as usual as host. Call for details.

Ok folks, time for my monthly recipe. I wondered what to start the year off with, and I decided that a tasty muffin recipe that can be served at any time during the year would fit any season.

The Inn at Stony Creek Sweet Muffins

1/2 cup unsalted butter, softened

1 cup light brown sugar

2 large eggs, beaten

1/2 cup sour cream

2 tsp. vanilla

1 2/3 cups of unbleached flour

2 tsp baking powder

pinch salt

Preheat oven to 375 degrees.

Grease muffin tin or use muffin papers

Beat butter with sugar until light and fluffy. Beat in eggs and sour cream.

In another bowl, stir together flour, baking powder and salt.

Add dry ingredients to wet and stir until just blended.

Fold in your favorite ingredient. ( I do it according to season) berries, bananas, applesauce or nuts or any combination of ingredients, 1 cup of whatever you choose.

Don't overmix or muffins will be tough.

Spoon batter into the prepared pans or cups and fill 2/3 full.

Sprinkle some raw sugar over the muffins and bake for about 20 minutes. Let muffins cool in pan for about 5 min. Turn onto a rack.

Best served warm.

Hope you enjoy the recipe and remember they taste best when served at the Inn at Stony Creek. (smile)

Well folks, Bill and I wish you again a very Happy New Year and we hope that you will come visit us year. God Bless you all.