Pond Mountain Inn

A Vermont Bed and Breakfast Complete with Dramatic Mountain Views


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Gratin de Pommes de Terre at Pond Mountain Inn

Gratin de Pommes de Terre

Gratin de Pommes de Terre, which literally means, “apple from the earth.” The word pomme used to mean “fruit” in Old French—we serve this as a breakfast side dish, and a “must have” for our French guests when visiting from Montreal.

This is one of the most traditional French side dishes for any kind of meal, from lunch to an elegant dinner, whether you follow the French gratin dauphinois traditional recipe or not, a potato gratin is always a good choice—it’s as simple as it is delicious… potatoes, sour cream, cheese, onions and finely chopped mushrooms. Recipes are easily found for this ubiquitous French breakfast or dinner companion.

See Our Complete Breakfast Menu

 

 


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A Breed Apart—The Stonewood Farm Turkey

Stonewood Farm • Orwell, Vermont

The most delicious turkeys come from Stonewood Farm, that’s why we buy our Thanksgiving turkey here every year. And, the owners are absolutely fabulous! Stonewood Farm raises over 34,000 turkeys annually on over eight hundred acres. Kay posed for this photo while we were serenaded by no fewer than 8,000 turkeys – absolutely hilarious! We’ve been to our fair share of Vermont farms over the last six years and with only one other exception this was cleanest farm we’ve ever visited!

Before moving to Vermont our turkeys always came from Jaindl Farms located in Pennsylvania—these are the turkeys that grace the Thanksgiving Holiday table at the White House. Of course, they’re delicious, but we love our Stonewood Farm turkeys, and may be the best in New England!

We’re always doing something interesting at Pond Mountain Inn!  

https://stonewoodfarm.com/

#stonewoodfarm


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Cooking with Gourmet Duck Fat

We use duck fat in a few of our breakfast dishes. Duck fat has long been a staple in French cooking and in the professional kitchen. And, Duck fat is considered a healthy cooking medium with many benefits. With a smooth delicate, subtle flavor, and a high smoke point, it’s perfect for high-heat cooking—duck fat just makes everything taste better, from poultry to potatoes, meat to fresh vegetables. This gourmet duck fat cooking oil spray is the only duck fat spray available in the world—it’s all natural with no added preservatives or artificial ingredients, GMO & gluten-free.

Take a look at our extraordinary breakfast menu: https://www.pondmountaininn.com/breakfast-menu

Cornhusker Kitchen’s Gourmet Duck Fat Spray

We always have something interesting going on at Pond Mountain Inn!

#duckfatspray

 

 


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Seared New Bedford Day Boat Scallop Recipe

 

 

Our Pond Mountain Inn guests from New Bedford generously brought us 1½ pounds of incredibly fresh scallops. New Bedford is arguably the scallop capital of the world where not only the best scallops originate, but is also home to some of the best seafood, and has been for centuries.

Seared Scallops… From the Beginning

Scallops are one of the easiest and fastest gourmet meal you can make at home—just under ten minutes. Here’s a quick refresher—somethings you probably already know.

Step One: Selection

Begin by selecting “dry scallops”, white in color with a pure flavor, compared to “wet scallops”, which are slightly beige in color and tend to be less fresh. The difference is that dry scallops have never been treated with chemical additives or any type of solutions whereas wet scallops have. Dry or Day Boat scallops are harvested within 24 hours (by law) during their peak season from late fall through the winter, ensuring the freshest catch during these months.

Step Two: Preparation & Cooking

Pat dry scallops with paper towel and season with coarse sea salt and finely ground black pepper.

Select your best cast-iron skillet, heat skillet until very hot, introduce some high-quality olive oil or butter and place scallops comfortably distanced in the skillet—don’t crowd the pan! Note, to get that beautifully golden-brown crust requires high heat.

Cook the scallops undisturbed for 2 minutes, then flip scallops and cook for another 2 minutes. Both sides of the scallops should be seared golden-brown and the insides should be opaque all the way through. However, if your scallops are biscuit-sized, you’ll need an additional minute or more on both sides. Add a few tablespoons of butter shortly after the first side finishes to achieve that classic seared scallop flavor profile.

Serve immediately, and make sure to transfer them to another dish for serving, otherwise they will continue cooking—do not overcook the scallops otherwise they will become tough and chewy.

See More Pond Mountain Inn Recipes Here

 

 


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Holmes Creek Covered Bridge

The Holmes Creek Covered Bridge • Charlotte, Vermont

We only discovered this bridge accidentally during an autumn drive on Lake Road… Also called the Lakeshore Covered Bridge, it’s just off the shore of Lake Champlain and is listed on the National Register of Historic Places. Built in 1898, it’s the shortest known covered bridge in Vermont with a total length of 40’—the shortest covered bridge in America is the West Liberty Covered Bridge in Geneva, Ohio, it’s only 18 feet long.

 


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Autumn at Pond Mountain Inn

Fall may be the best time of the year at Pond Mountain Inn. Warm days, crisp nights, colorful foliage— all giftwrapped in a perfect package…. watching the leaves transition from bright reds into yellows and oranges – nature’s palette unfolds before your very eyes. “Life starts all over again when it gets crisp in the fall.” — F. Scott Fitzgerald, The Great Gatsby. Walking the pumpkin patches and rambling through apple orchards while inhaling that crisp clean Vermont mountain air is why we all wait for autumn.


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Vermont Wagyu Eggs Benedict for Two

Our eggs, straight from the nest—known for their rich yellow yokes are delicately poached that rest on tender slices of Vermont Wagyu Steak and a buttery Vermont English muffin. Once the breakfast stack is complete, we drizzle homemade creamy hollandaise sauce with just enough fresh lemon juice to give the sauce that ultimate subtle tangy flavor, then finished with chives from our garden.

Our Vermont Wagyu Steak is seasoned modestly with salt & pepper, and grilled to perfection. So tender that slicing each piece of Wagyu takes less effort than it takes to slice through a wedge of Camembert. It’s nearly impossible to describe the tenderness, slight chew and juiciness of what now has become the best steak we’ve ever tasted. Each of our Wagyu Steak offerings has consistent well-developed marbling throughout, with an interesting outer-layer of savory fat that is hand-trimmed prior to serving certainly contributes to the extraordinary flavor composition.

Vermont Wagyu Eggs Benedict Served…

Vermont Wagyu Served Medium Rare on the Side…

Vermont Wagyu Prepared Rare or Medium Rare…

Cast Iron Pan-Seared Vermont Wagyu Seasoned with Salt, Pepper and Butter…

Vermont Wagyu Steak Eggs Benedict for Two is only served at Pond Mountain Inn, Located in Wells, Vermont.

See Our Complete Breakfast Menu

 


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Off-Menu Breakfasts

Authentic Chorizo and Eggs

Delicately Fried Farm-Fresh Egg

Hearty Vegetarian Hash Breakfast Skillet with Poached Egg

Our menu changes subtly with seasonal produce and availability of interesting local ingredients. We are committed to serving classic breakfast cuisine with the finest quality ingredients, along with a similar focus on impeccable guest service. In addition to one of the finest breakfast menus in New England, we also strive to create new and exciting breakfast dishes for our guests.  

Just to give you an idea of our “off menu” breakfast dishes, here are three favorites… Authentic Chorizo and Eggs with crispy diced potatoes topped with a perfectly poached egg and choice of hot sauce. And, for those wishing for a lighter breakfast, we serve a delicately fried farm-fresh egg over Dakin Farm bacon and organic pea shoots. Last, we serve a Hearty Vegetarian Hash Breakfast Skillet with Poached Egg, which is made with as many local vegetables and ingredients as we can find.

 

See Our Complete Breakfast Menu

 

 


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Classic Brioche French Toast

There are several stories about the origins of French Toast… the earliest recipe can be found in the 5th century AD, near to the collapse of the Western Roman Empire. And, we’re certainly not suggesting that there’s a correlation between the rise in popularity of Pan Dulcis (French Toast) and the fall of the Roman Empire. The next story has a man by the name of French—Joseph French, creating this breakfast dish in 1724—Joe advertised it as “French Toast”, and by leaving out the apostrophe, he created the confusion between French, the person and the country. Now, join us at Pond Mountain Inn on November 28th to celebrate National French Toast Day!

See Our Complete Breakfast Menu

 

 


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Who was Augustus Saint-Gaudens?

 

 

 

 

 

 

In 1905, President Theodore Roosevelt felt that United States coins are symbols of our Nation’s pride and America’s spirit. By 1905, America had become the most powerful nation in the world, and Roosevelt wanted our coinage to represent America’s pre-eminent position. Roosevelt shared his vision with Saint-Gaudens who eagerly joined his quest to design the finest coinage in the world. Saint-Gaudens was terminally ill with cancer, yet he began his last artistic quest to re-design America’s coinage, beginning with the obverse of the $10 Eagle and $20 both sides of the $20 double eagle.  Saint-Gaudens promised Roosevelt, that the coin would be made a “living thing.”

The Saint-Gaudens Double Eagle $20 gold coin is widely thought to be the most beautiful coin in the world. Featuring a full figure Lady Liberty striding forward with an olive branch and a torch in the other hand. On the reverse side is an eagle flying in front of the sun to complement the obverse side. The motto In God We Trust is along the edge of the sun at the bottom.

Please visit the Saint-Gaudens National Historical Park in Cornish, New Hampshire. The home, gardens, and studios of Augustus Saint-Gaudens are beautifully preserved. One of America’s foremost sculptors, this was his summer residence from 1885 to 1897, his permanent home from 1900 until his death in 1907, and the center of the Cornish Art Colony. And, less than 90-minutes from Pond Mountain Inn.

Much of the abbreviated content was taken from the Saint-Gaudens National Historical Site.