Pond Mountain Inn

A Vermont Bed and Breakfast Complete with Dramatic Mountain Views


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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.

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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

 

 


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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!

 

 


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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

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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.

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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.

 

 

 


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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

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.

 

 

 


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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)

Ingredients

Crust:

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

Filling:

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

Directions

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 whimsical perennial guest favorite is not only delicious, but a breakfast magic show—transforming into a puffy pancake as it bakes!

Dutch Baby Pancake Recipe

Ingredients

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

Preparation

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.

See Our Complete Breakfast Menu

See More Pond Mountain Inn Recipes Here


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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

Ingredients

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.

Directions

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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