Happy Halloween

Well, its that time of year again where all the little ghosts and goblins come out of hiding and spend the one day that makes us all kids again. We have decorated the Inn with all kinds of Fall trappings. There are mums, pumpkins, hay bales, corn stalks and just before Oct. 31st we put out the lighted Jack-O-Lanterns. I am probably the biggest kid of them all and can't wait to greet all the trick or treaters that will come to visit.

October and Halloween are great times to be in the Hudson Valley. During October there will be a Halloween Breakfast at Rogowski Farm from 8AM-Noon featuring Cheryl Rogowski's Farm Breakfasts, each weekend. The breakfasts feature farm fresh eggs, spectacular pancakes, and other farm menu favorites. Because Halloween falls on a Saturday this year, you are invited to come dressed in costume! Prizes and fun for all. For more info, call 845-258-4574.

The Greenwood Lake Merchants Guild is having a Halloween event on Thursday, Oct 30th between 3:30 - 6:30. There will be trick or treating at the Windermere Avenue merchants. The Fire Dept Halloween Parade will start at 6:30 pm and march down Windermere Avenue and finish at the Elks Club, where there will be games and food.

Also, please join us for the Warwick Valley Humane Society 1st Annual Walk-A-Thon and Howl-o-Ween Pet Costume Parade on Sunday October 31st at 11:00 a.m. at the Warwick Town Park. For more info and for sponsor sheets contact warwickhumanesociety@gmail.com or call the animal shelter at 845- 986-2473.

Don't forget the great farmer's markets on Sundays in Warwick down behind Railroad Ave. You can get everything from fresh produce to beautiful flowers to great baked goods, all from the Warwick Valley area.

And it may be too late for apple picking, but pumpkin picking is in full force at the area farms. There's Apple Ridge Orchards, Manno Farm, Applewood Orchards and Pennings Orchards to name a few. And the wineries are open for your wine tasting pleasure.

Well now its time for my favorite part of the blog. My recipe for Halloween is a pumpkin cheesecake. Rich and pumpkiny this will be a favorite at your holiday table. Hope you enjoy it.

Pumpkin Cheesecake

CRUST:
1 1/2 cups graham cracker crumbs

1/3 cup butter, melted

1/4 cup granulated sugar

PREHEAT oven to 350°F.
COMBINE graham cracker crumbs, butter and granulated sugar in medium bowl. Press onto bottom and 1 inch up side of 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.
CHEESECAKE:
3 packages (8 oz. each) cream cheese, softened

1 cup granulated sugar

1/4 cup packed light brown sugar

2 large eggs

1 can (15 oz.) Pure Pumpkin

2/3 cup (5 fl.-oz can) Evaporated Milk

2 tablespoons cornstarch

1 1/4 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg
BEAT cream cheese, granulated sugar and brown sugar in large mixer bowl until fluffy. Beat in eggs, pumpkin and evaporated milk. Add cornstarch, cinnamon and nutmeg; beat well. Pour into crust.
BAKE for 55 to 60 minutes or until edge is set but center still moves slightly.

TOPPING:
1 container (16 oz.) sour cream, at room temperature

1/3 cup granulated sugar

1 teaspoon vanilla extract
COMBINE sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Cool on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.

This makes about 16 slices unless you are like Bill and I and then it will make 8 slices. Oh, ok, so I'm a pig. (smile)

Well folks, the next time you hear from me it will be close to Thanksgiving and I will certainly share with you whats going on around here. And I might have pics of the semi-finished addition.

But meanwhile, from Bill and I, Happy Halloween, Happy Fall and wonderful blessings for the beginning of a wonderful holiday season.

May is a time to Remember

Hi everyone. Its May and spring is half over and we are eagerly anticipating the summer season. The ducks, geese and chickens are getting so big and we have moved them from the house to the poultry pens in the backyard. We released the ducks and geese into the pond on the property for the first time yesterday. Boy, talk about a duck taking to water. They loved it. They swam and dove under the water like little kids. It was so much fun to watch.

Unfortunately, our garden is under water with all the rain that we've had so we are putting off planting until June 1st. If anyone has any suggestions for us about what late crops to plant, we would sure appreciate the information.

Speaking of crops. There are all sorts of farmer's markets now open in the area. The Warwick Farmers Market is open every Sunday from 9am to 2pm. Meet farmers and bakers, wine and cheese makers who can give you the information on the latest trends in produce, herbs, orchards, wineries and prepared foods. Ask questions, taste some terrific treats and enjoy live music while local chefs prepare their specialties. This is not to be missed.

On Memorial Day there are parades galore. Pine Island at 8am, Warwick at 10:30am, Florida and Greenwood Lake both at 2pm.
June 2-5, St. Stephen's Church will be having their Annual Parrish Bazaar. All kinds of games, prizes and great food will be available. Thursday and Friday, 7pm to midnite; Saturday, 5-9pm; Sunday, 1-5pm. Fun for all ages.
On June 4th, two big events come to Warwick. First, the Warwick Valley Gardeners Annual Plant Sale from 9am to 2pm. This will take place at Railroad Green Park on Railroad Avenue. All sorts of annuals and perennials will be on sale as well as experts to help you with your gardening questions.
The other big event will be the 2nd Annual Warwick Bridal Trail from 10am to 5pm. Main Street and Railroad Avenue will be decorated and lined with businesses to help brides and grooms with the planning of their special day.
Oh, and don't forget the Warwick Drive-In. What great fun for a night out and only 10 minutes from the Inn.

Whew! Well, thats a lot to do and we aren't even into the second week of June. I will have more information for you in the early part of next month.

I have been asked to repeat a recipe I put on the blog last year. That is my Irish Scone w/Devonshire Cream recipe. So here goes. Hope you all like it.

Irish Scones

Measure and Mix:

2 cups unbleached flour

2 1/2 tsp. baking powder

1/2 tsp. salt

1/4 cup sugar

currants or golden raisins or any chopped dried fruit of your choice

Stir in:

1 1/3 cup of heavy cream

Mix until all ingredients come together.

Turn onto a floured surface and knead quickly 3 to 4 times.

Pat into an 8 to 10 inch circle.

Cut into 8 or 10 wedges. Place the wedges on a parchment lined baking sheet.

Brush each wedge with melted butter and sprinkle with granulated sugar.

(if using chopped dried apples, sprinkle with cinnamon sugar).

Bake at 385 degrees for 17-18 minutes.

Great served with preserves and Devonshire Cream (see below).

Devonshire Cream

1/2 cup heavy cream

2 tblsp confectioners sugar

1/2 cup sour cream

Whip together in a chilled bowl the heavy cream and sugar until peaks form.

Fold in the sour cream.

Enjoy.

Well folks, Memorial Day is soon to be upon us and Bill and I hope that each and everyone of you will remember our valiant troops in all our past wars that have given their lives so that we can enjoy the wonderful freedom we have in our country. We wish God's blessings on all those souls and we ask Him to protect our men and women who are currently fighting to keep our land free.

Our best wishes to all of you for the rest of this beautiful spring season and we hope to see you soon at the Inn at Stony Creek.

Until next time this is Joe and Bill signing off.

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.

A Rose by any other Name

Hi folks. Joe here. Well, Bill and I finally finished establishing our gardens for the 2009 season. Our vegetable garden is abound with all kinds of plants. Tomatoes, zucchini, peppers, lettuce, cucumbers, beans and all kinds of herbs are just some of the things that we have incorporated in the garden. Our guests are in for quite a treat during harvest season when we will be including these veggies in our morning meals. Whether it be a strata or a frittata or just a vegetable omelette, our guests will be sure to enjoy our bounty. One of our specialties will be zucchini blossoms in a tempura batter with maple syrup. Yum, makes me hungry just thinking about it.

But, vegetables and herbs aren't the only thing we planted this year. We have established our new Serenity Garden complete with a natural stone bench and an umbrella covered table for those quiet mornings where a guest or two might want to be served breakfast amidst our beautiful array of roses. Of course the roses aren't in bloom yet, but they soon will be and what a variety we planted. We have the lovely Elegant Lady rose. This is a orange tinged pink rose that is aromatic as well as beautiful to look at. We also planted the Memorial Day Rose which honors the men and women who served to protect our great nation. A special specimen, the Pope John Paul II Rose is a pure white rose that definitely lives up to its namesake's purity. There are a variety of others that just have to be seen to be appreciated.

You can see that Bill and I have been quite busy this season and we hope you will come see us soon. Have a wonderful late spring season and don't forget to visit the farmer's market in Warwick to sample some of the Hudson Valley's wonderful produce.