Manhattan Italiano Cocktail Recipe

Manhattan Italiano

Ingredients

1 1/2 oz Redemption Rye Whiskey

1/2 oz Averna Amaro

1/2 oz Sweet Vermouth

1/2 oz Campari

2 Dashes Angostura

Preparation: Combine ingredients over big ice cube in Old Fashioned glass. Stir. Garnish with 2 cherries.

Thanks to Chilled Magazine for the photo & recipe.

Another Recipe from Pond  Mountain Inn

Queijadas De Leite Recipe

Quintessential Portuguese Milk Tarts

Portuguese Milk Tarts is one of Kay’s favorite desserts. It’s a sweet traditional Portuguese dessert that’s made with only a few simple ingredients… eggs, milk, butter, flower and sugar. They bake into creamy little tarts that simply melt in you mouth.

1. Preheat oven to 400°.
2. Mix 1 cup of flour with 2 cups of sugar in a large bowl.
3. Whisk in 4 beaten eggs, then add ½ cup of melted butter.
4. Continue to whisk, and add 3¾ cups of whole milk.
5. Pour mixture into greased muffin tin, filled to ¾ full.
6. Bake on center rack for 30 minutes, until golden brown.
7. Remove tarts from tin while still hot.
8. Serve same day at room temperature (or a little warm).
9. Don’t forget the Raspberries!

Perfect for a nice family holiday gathering! Another delicious holiday dessert recipe from Pond Mountain Inn.

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

 

 

Greyhound Cocktail

Brief Background

Kay just discovered this cocktail—it’s a delightful warm-summer-day drink that may even rival the ubiquitous Gin & Tonic! The Greyhound origins date back to about 1930, but took off in popularity fifteen years later. It wasn’t until 1945 when Harper’s Magazine officially named the cocktail  “greyhound” given its popularity at Greyhound bus terminals…

Ingredients

Makes Two Cocktails

Two Florida Pink or Ruby Red Grapefruits. Natalie’s Gourmet Grapefruit Juice is an excellent substitute.

One Fresh Whole Lime

Vermont Barr Hill Gin—the raw honey infused gin makes the perfectly balanced cocktail.

Add Maple syrup or simple syrup if too tart.

Steps

Robustly squeeze grapefruit halves using a larger vintage glass citrus juicer and pour juice through strainer into Pyrex measuring cup.

Delicately squeeze each lime half using same juicer, then pour through strainer into the same measuring cup.

Generously fill two Old Fashioned glasses with ice.

Fill glasses with ⅓ Barr Hill Gin and ⅔ freshly squeezed grapefruit and lime juice.

Garnish with lime wheel, wedge or decorative grapefruit peel.

Now, comfortably slide back in your Adirondack chairs and enjoy this amazing 1930s vintage cocktail.

Please take a look at our incredibly interesting website. We’re always doing fun at Pond Mountain Inn!

Our Breakfast Açaí Bowl Recipe

Our farm-to-table breakfasts are beautifully presented and incredibly delicious—we’re getting such rave reviews with our new healthy breakfast choice that we’ve decided to include this on our menu.

Açaí Brief Overview

Açaí berries (pronounced, ah-sigh-EE) are a deep dark purple berry harvested from Açaí Palm Trees found in rainforests of South America. Açaí berries have a short shelf life, and therefore we purchase the berries as a frozen fruit purée. The Açaí berry, unlike most fruit, which is high in sugar and low in fat is just the opposite— somewhat higher in fat, low in sugar and one of the richest sources of plant antioxidants with three times the amount of antioxidants found in blueberries.

Our Açaí Bowl Recipe

Our Açaí Breakfast Bowl includes—Açaí purée, organic Larson Farm A2 milk / plain yogurt or non-dairy unsweetened almond milk, mixed seasonal berries, banana, peanut or almond butter and our organic homemade granola. It’s simple and easy to make… most of all, be creative—it’s just fun!

Here’s Some Additional Recipe Guidance

1. Unsweetened Açaí Purée—we prefer widely available Sambazon.
2. Fresh or Frozen Mixed Berries—we only use fresh fruit, but frozen is perfectly acceptable.
3. Substitute Mango (champaign mangoes if you can find them) for Banana.
4. Garnish or Toppings: Granola / Seeds / Nuts / Fresh Sliced Fruit.

There are so many interesting recipes out there and we love discovering new ones all the time—this is our recipe guidance, which works best for us. Thank you for reading our Pond Mountain Inn blog!

See Our Complete Breakfast Menu

See More Pond Mountain Inn Recipes Here

 

 

Homemade Tater Tots—Super Easy

Sometimes we serve tater tots… but, if you’re really looking for a culinary adventure, “Say goodbye to those frozen bags of tater tots. This homemade version is so easy, freezer-friendly and way better than store-bought!”

Check Out Chungah’s Recipe Here!

 

 

Lemon Ricotta and Mascarpone Pancake Recipe

Lemon Ricotta and Mascarpone Pancake Recipe

We’re now making these pancakes twice a week for our guests—this is the most sought-after breakfast this year! The Ricotta and Mascarpone adds extra richness, and lemon zest heightens the subtle flavor while the Blueberry-Lemon Compote completes the dish. Here’s the recipe so that you too can enjoy these unbelievably delicious pancakes at home!

Ingredients

1/2 cup Ricotta Cheese

1/2 cup Vermont Creamery Mascarpone

1 cup sour cream

3 eggs, separated

½ teaspoon baking soda

1 cup King Arthur all-purpose flour

Pinch of salt

1 tablespoon sugar

2 tablespoons fresh squeezed lemon juice

2 teaspoons grated lemon zest

Preparation

Beat together the ricotta and mascarpone, sour cream and egg yolks. Combine flour, baking soda, salt and sugar and set aside. Beat egg whites until stiff but not dry.

Heat your griddle to 350º while you finish the batter. Combine the dry flour mixture with the cheese mixture, stirring well but not beating. Add lemon juice and zest, then gently fold in beaten egg whites, they should remain somewhat distinct in the batter. Be careful not to deflate the eggs.

Butter up your griddle and pour about ¼ cup of the batter for each pancake. Cook for 2-3 minutes on each side. Serve immediately with your favorite Vermont Maple Syrup—we prefer Dorset Reserve Maple Syrup.

Bonus Recipe: Blueberry-Lemon Compote

Combine 1 cup of fresh blueberries, water, ¼ cup of brown sugar and freshly squeezed lemon juice in a small saucepan. Cook over a medium heat for about 10 minutes. Add a second cup of fresh blueberries and cook for an additional eight minutes. Stir frequently and serve warm.

 

Here’s Our Complete Breakfast Menu

See More Pond Mountain Inn Recipes Here

 

 

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

Ingredients

• 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

Directions

• 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

Notes

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.

 

 

 

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

 

 

 

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

Directions:

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.