Pond Mountain Inn

A Vermont Bed and Breakfast Complete with Dramatic Mountain Views

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Andreé Ciccarelli’s Sunday Sauce Recipe

Our neighbor makes the best “sauce” from home-grown San Marzano tomatoes on their property, but this time of year those tomatoes originate from a can, likely from New Jersey, but not always. Cicc’s Sunday sauce, his mother’s recipe, Andreé, is indescribably delicious and equally as delicious week after week, but with subtle nuances.  Last week, we bashfully asked for his recipe and Cicc spent almost an hour walking us through the process with Kay taking detailed notes… “This is the basic recipe.” Cicc said, and graciously went on to say, “If your guests want the complicated version, they’ll just have to come for dinner.” Those that had the great fortune to meet some or all the Ciccarellis on Pond Mountain know they’ve met an incredibly gracious family.


Serves 8

Total cooking time: 8 Hours or 2 Days


  • 2-35 oz. Imported Pastene San Marzano Whole Peeled Tomatoes, crushed by hand and reserve juice
  • 12 oz. Bellucci Extra Virgin Organic Olive Oil
  • 1 Bulb of Hardneck Garlic, finely chopped (about 8 cloves) Rinaldi Garlic Farm • East Corinth, Vermont
  • ½ Medium Red Onion, diced
  • 1 Bottle Montepulciano d’Abruzzo (use 6 oz. for cooking, the rest for later)
  • Coarse Black Pepper
  • Kosher salt
  • 2 Bay Leaves
  • Coarse Red Pepper Flakes
  • Fresh Parsley
  • Dry Oregano
  • Dry Basil
  • Grated Fresh Romano Cheese


  • In 12 inch heavy pot, add 10 mm or 1/2 inch olive oil (when in doubt add more olive oil so garlic and onion are floating)
  • Sauté garlic and onion until translucent
  • Add 6 oz. of red wine, reduced over medium heat for 2 minutes
  • Add tomatoes and reserve juice, bring to a boil, then reduce heat to medium low for 1 hour with top off
  • After 1 hour; add bay leaves, salt and pepper to taste, then reduce heat to low for 1 hour with top off
  • After additional 1 hour; add salt, if needed, black olive, red pepper flakes, dry oregano, dry basil and chopped fresh parsley, simmer with the top on for 6 hours.
  • Serve over wide noodle and grated Romano cheese


Adjust your sauce by tasting every 2 hours.

To enjoy for Sunday dinner at 6:00PM, you should start at 6:00AM.

If you have time and would like to have richer and thicker sauce, begin the day before.

Another great recipe from Pond Mountain Inn.




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Crudités with Remoulade Sauce Recipe

Crudités with Remoulade Sauce

Our Choice for Vegetables

  • Bunch of Radishes
  • Organic Baby Carrots
  • Red Bell Pepper
  • Yellow Pepper
  • Burpless Cucumbers, quartered lengthwise
  • Celery

For the Remoulade Sauce

  • 1/4 cup plain Ice House Farm Goat milk yogurt
  • 1/4 cup Kewpie mayonnaise
  • 1 tablespoons Crosse & Blackwell capers, rinsed and chopped
  • 1 tablespoon lemon juice
  • 2 tablespoons Dijon mustard
  • 1 tablespoon chopped flat-leaf parsley
  • Kosher salt and freshly ground black pepper, to taste

In a small bowl, combine yogurt, mayonnaise, capers, lemon juice, mustard, and parsley. Stir well to combine and season with salt and pepper to taste.

Drain the vegetables well and serve alongside the sauce.

Another Delicious Recipe from Pond Mountain Inn




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21 Hour No-Knead Bread

21 Hour No-Knead Bread

You Will Need:

3 cups all-purpose or bread flour and just enough for dusting

1/2 teaspoon instant yeast

1 3/4 teaspoons salt

1 1/2 cups water at room temperature


  1. In a large bowl combine flour, yeast and salt. Add 1 ½ cups of water, and stir until blended, dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest 12 to 18 hours, (preferably 18 hours) at room temperature.
  2. Generously flour your work surface. The dough will have risen and will be covered in bubbles. Transfer the dough to the work surface and dust it with flour. Fold the dough in half, and then form the dough into a ball by stretching and tucking the edges of the dough underneath the ball. Liberally flour a cotton kitchen towel (do not use terrycloth). Place the dough ball on the floured towel. Cover with another floured towel. Let the dough rise foranother 2 hours.
  3. Preheat an oven to 450 degrees. Place a lidded Dutch oven or Cast Iron Pot in the oven as its heating.
  4. When dough is ready, carefully remove the pot from the oven (use your oven mitts). Slide your hand under towel and turn dough over into pot, seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake for another 15 to 30 minutes, until loaf is perfectly browned. Cool on a rack before slicing.

 Recipe given to us by our Pond Mountain Inn guests, Carol & Stan Ferraro.




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State of Vermont Mixed Berry Tart Recipe

State of Vermont Mixed Berry Tart

Servings: 8 to 10

Total Time: 1 hr. 55 min (includes chilling and cooling time)



1 stick (8 tablespoons) unsalted butter, at room temperature

1/2 cup sugar

1 1/2 cups all-purpose flour

1/4 teaspoon kosher salt

1 large egg

1 tablespoon heavy cream

1 1/2 cups King Arthur unbleached all-purpose flour


8 ounces Philadelphia cream cheese, at room temperature

1/2 cup sugar

1 teaspoon vanilla extract

1 cup heavy cream

4 cups mixed berries, (I used raspberries and blueberries)

1/2 cup apricot preserves


What You’ll Need: a 10-inch tart pan with a removable bottom; pie weights

Preparing the crust:

In a large bowl, beat together the butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the salt, egg and cream; beat until incorporated. Add the flour and beat until a dough comes together. Form the dough into a disc and then press it evenly into the bottom and up the sides of the tart pan. Refrigerate until firm, about 1 hour, or freeze for 30 minutes.

Preheat the oven to 350 degrees F. Line the tart crust with foil and fill with pie weights. Bake until the edges of the crust look set and just barely golden, about 15 minutes. Remove the foil and pie weights, and continue to bake until the crust is golden brown, about 20 minutes more. Cool completely.

For the filling:

In a large bowl, combine Philadelphia cream cheese, sugar and vanilla, and beat with an electric mixer until soft and creamy, 1 to 2 minutes. Add the heavy cream and continue beating until the mixture holds stiff peaks, occasionally scrape the bowl with a rubber spatula, 2 to 3 minutes more. Spread the cream cheese mixture into the cooled tart shell and smooth with an offset spatula. Top with the berries.

Combine the apricot preserves and a splash of cold water in a small bowl, microwave until warm, about 45 seconds. Strain through a fine sieve into another bowl. Gently brush the apricot glaze over the berries.

Serve the tart immediately. You may refrigerate for up to 3 hours.

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A Guest Favorite At Pond Mountain Inn Dutch Baby Pancake Recipe



This is one of the favorites and often requested from our guests at Pond Mountain Inn!

Dutch Baby Pancake Recipe


3 eggs

½ cup flour

½ cup milk

1 tablespoon sugar

Pinch of nutmeg

4 tablespoons butter (for skillet)

Vermont Maple Syrup and confectioners’ sugar


Preheat oven to 425 degrees.

Combine eggs, flour, milk, sugar and nutmeg in a blender and blend until smooth. It’s preferable to mix the batter by hand.

Place butter in a heavy 10-inch skillet and place in the oven. As soon as the butter has melted (make sure it does not burn) add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden then lower oven temperature to 300 degrees and bake an additional five minutes.

Remove pancake from oven, cut into wedges and serve at once topped with Vermont Maple syrup and confectioners’ sugar.

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Scotch Duck Egg Recipe From Pond Mountain Inn Vermont

The Story

Kay had been talking about Scotch Eggs for weeks – and, with an abundance of duck eggs Kay decided one late afternoon to begin preparing eight colossal Scotch Duck Eggs that happily resulted in an impromptu taste-testing dinner with friends. Within forty-five minutes six of us were gathered around the kitchen island sampling these strangely addicting delicacies. So, what’s a Scotch Egg? Without writing a treatise, it’s essentially a hard-boiled (or soft-boiled) egg delicately coated in a mild Italian sausage then deep fried. The perfect mid-week culinary eclectic evening that concluded with the final results, the verdict was unanimous; unbelievably delicious yet delicate given their deep-fried nature!

The Recipe: Scotch Duck Eggs


8 Large Duck Eggs, at room temperature

1 Lb. Italian Sausage

1 Tablespoon Fresh Parsley, finely chopped

½ Tsp. Salt

½ Freshly ground black pepper

¼ Tsp. Dry mustard

8 Tablespoons unbleached all-purpose flour

1 Duck Egg, beaten

1 Cup Dry Breadcrumbs

Canola and Olive oil for frying

How to prepare Hard Boiled Duck Eggs

Put 8 Large Duck eggs in a pan, and fill with enough cold water to fully cover the eggs.

Bring water to a rolling boil, and let boil for one minute.

Cover pan with a tightly-fitting lid, and remove from heat. Let sit for 19 minutes.

After 19 minutes, drain water from eggs and refill pan with cold water.

Leave in cold water for 10 minutes to cool completely. Peel.


Mix sausages and parsley with your hand or spoon and season with dry mustard, salt and pepper.

Divide the mixture into 8 balls and then flatten each into a circle on 8 pieces of cling film. This will make it easier to form around the eggs.

Use the cling film to mound the sausage meat around each egg, ensuring there are no gaps. Set aside.

Roll each egg in flour, then the beaten egg, then breadcrumbs. Repeat with the beaten egg and breadcrumbs. Chill until ready to cook.

Heat canola oil, no more than 1/3 deep in a pan. Cook the eggs for 5-6 minutes, turning a few times until golden and crisp.

Serve with Coleman’s Original English Mustard, Haywards Traditional Pickled Onions and Vermont Extra Sharp Cheddar.


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Classic New England Oyster Stew Recipe From Pond Mountain Inn Vermont

Classic New England Oyster Stew Recipe

This Traditional Christmas Oyster Stew is served during the holidays at Pond Mountain Inn.

Prep 10 min

Total 20 min

Servings 4


1/4 cup butter

1 pint shucked oysters, drained and reserve juice to equal 1 cup

2 slices bacon, halved

2 ½ cups chopped, peeled potato (3 medium)

1 cup chopped onion

1 teaspoon Better than Bouillon Organic Chicken Base

1 teaspoon Worcestershire sauce

2 cups milk

1/2 cup half-and-half

1/2 teaspoon salt

Dash of pepper

Italian parsley for garnish


Melt butter in 1 1/2-quart saucepan over low heat. Stir in oysters. Cook just until edges curl and set aside.

In a large saucepan cook bacon until crisp. Remove bacon, reserving 1 tablespoon drippings in pan. Drain bacon on paper towels; crumble bacon and set aside.

Stir in 1 cup of reserved oyster juice, potatoes, onion, bouillon, Worcestershire sauce and pepper into saucepan. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until potatoes are tender. With the back of a fork, mash potatoes slightly against the side of the pan.

Add milk, half-and-half to potato mixture. Cook and stir until slightly bubbly, then and add oysters.  Sprinkle each serving with crumbled bacon and Italian parsley.

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The Best Asparagus Soup Recipe From Pond Mountain Inn Vermont

Asparagus Soup Recipe


  • 1 1/2 lb. asparagus
  • 4 Tbs. (1/2 stick) plus 2 tsp. unsalted butter
  • 1 small yellow onion, diced
  • 3 cups homemade chicken stock, plus more as needed
  • Salt and freshly ground pepper, to taste
  • 1/3 cup heavy cream


Snap off the tough stem ends from the asparagus spears. Chop the asparagus into 1-inch pieces.

In a heavy soup pot over medium heat, melt the 4 Tbs. (1/2 stick) butter. Add the onion and sauté, stirring occasionally until tender and translucent, 3 to 4 minutes. Add the chopped asparagus and the 3 cups stock. Season with salt and pepper. Bring to a simmer, then reduce the heat to medium-low. Cover and cook until the asparagus is tender, about 20 minutes.

Using an immersion blender, puree the soup until smooth, about 2 minutes. Stir in the cream plus more stock if needed to reach the desired consistency. Season with salt and pepper. Set the pan over low heat and reheat the soup to serving temperature.

Ladle the soup into warmed bowls, garnish with dollop of homemade crème fraîche and serve immediately. Serves 4.

Always something delicious from Pond Mountain Inn!

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Homemade San Marzano Tomato Juice Recipe

Homemade San Marzano Tomato Juice Recipe

Tomato juice is largely uninteresting and fairly ordinary – until now! Spend the twenty minutes making this new breakfast indulgence.  

1 Can of Cento Organic San Marzano Peeled Tomatoes (28 Ounces)

¼ Cup Fresh Spring Water

½ Teaspoon Garlic Powder

½ Teaspoon Onion Powder

¼ Teaspoon Freshly Ground Black Pepper

3 Teaspoons Tamari

½ Teaspoon Himalayan Salt

2-3 Teaspoons Fresh Lemon Juice

A Few Things….

Blend ingredients using an immersion blender.

If you do not care for small tomato seeds in your juice simply strain the contents (we do not).

There is no substitute for Cento Organic San Marzano tomatoes!

All ingredient amounts are perfect for Pond Mountain Inn. Please fine tune as you wish. My wife doesn’t believe it needs more salt – it does!

Adding fresh or Gold’s horseradish to each glass served brings the taste to the next level.

Your Bloody Mary will never taste the same again!

Our favorite Bloody Mary recipe is from the St. Regis Hotel in Manhattan. And, it’s even better sitting at the King Cole Bar… http://ow.ly/1Zrt30jnyIB

Thank you again Thom for introducing us to this outstanding tomato juice recipe!


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Split Pea Soup With Mushrooms Recipe

Split Pea Soup With Mushroom Recipe

1 lb. Shiloh Farms Organic Green Split Peas

8 cups water

1 bay leaf

1 tablespoon olive oil

1 celery, chopped

2 carrots, chopped

8 ounces Cremini mushroom, chopped

1 large onion, chopped

1 clove garlic, chopped

2 ham hocks

Salt and pepper to taste


Put ham hock in pot with eight cups of water and one bay leaf.

Bring to a boil; reduce heat; cover and simmer for about 1 to 1 1/2 hours. Take ham hock out and cool. Cut meat off bone and return to soup.

Rinse peas thoroughly and add to soup.

Sauté celery, carrots, mushroom and onions, garlic in olive oil for about 10-12 minutes and add to soup. Simmer, cover and cook for about 1 to 1 1/2 hours while stirring occasionally.

Discard bay leaf and adjust seasonings to taste.

Puree soup using an immersion blender if you desire a smoother soup.

If soup is too thick, add more water or chicken broth to your desired consistency.

Pond Mountain Inn is delighted to bring you recipes not commonly found anywhere else.


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Photo by: ruslanababenko