Pond Mountain Inn

A Vermont Bed and Breakfast Complete with Dramatic Mountain Views

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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






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Valentine’s Day Molten Chocolate Lava Cake Recipe

We make these every year at Pond Mountain Inn… They’re especially delicious with fresh Vermont  homemade whipped cream from our local dairy!

Valentine Molten Chocolate Lava Cakes

Servings: 6

Total Time: 30 Minutes


1/2 cup (1 stick) unsalted butter, plus more for buttering ramekins

6 ounces chopped Ghirardelli bittersweet chocolate

2 large Vermont farm fresh eggs

2 large Vermont farm fresh egg yolks

1/4 cup light brown sugar

1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract

Pinch of salt

3 tablespoons King Arthur all-purpose flour


  • Preheat the oven to 450 F degrees. Generously butter 6 heart shaped baking molds or six 6-ounce ramekins (Be generous, and do not substitute non-stick cooking spray). Set the heart shape baking molds or ramekins on a baking sheet.
  • Melt the butter in medium microwave safe mixing bowl. Immediately add the chopped chocolate and stir until the chocolate is completely smooth and melted. If a few chunks remain, place the bowl back in the microwave for 20 seconds, and then stir again. Set aside.
  • In a medium bowl, beat the eggs, egg yolks, brown sugar, vanilla and salt at high speed until thickened and pale, using a hand mixer.
  • Add the melted chocolate mixture and flour to the egg mixture and fold with a rubber spatula until just combined (the chocolate may sink to the bottom; be sure to scrape it up into the batter).
  • Spoon the batter evenly into the prepared ramekins and bake for 12-14 minutes, until the cakes are set and puffed over the edges of the ramekins. Let the cakes cool in the ramekins for 1-2 minutes.
  • Carefully invert the cakes onto dessert plates. They should pop right out: you may run a thin-bladed knife around the edges if necessary.
  • Serve immediately with vanilla ice cream or sweetened whipped cream.
  • Note: The batter can be spooned into heart shaped baking molds or ramekins, covered and refrigerated for several hours before baking. Make sure to take them out of the fridge about 30 minutes before baking so they come to room temperature.


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Smoked Salmon Mousse Appetizer Recipe

This amazing appetizer was prepared by friends, Thom and Beth, at Pond Mountain Inn along with a number of other delicacies, which we will share with you in the coming weeks!

Smoked Salmon Mousse

Prep 15 minutes

Ready In 15 minuutes


4 ounces smoked salmon

2 tablespoons Crème fraîche

1 (8 ounce) Philadelphia cream cheese, softened

1/2 lemon, juiced

Salt and white pepper to taste

Capers and fresh dill for garnish


Place smoked salmon in a blender or food processor, and blend until smooth. Mix in Crème fraîche, Philadelphia cream cheese, juice of half of a lemon, salt and white pepper. Blend to desired consistency. Transfer to a serving dish, and garnish with capers and fresh dill.

Recipe By: Thom (Ridgefield, Connecticut)


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