Pond Mountain Inn

A Vermont Bed and Breakfast Complete with Neighboring Mountain Views

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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.


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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Creamy Pesto Shrimp and Broccoli with Pasta Recipe

Our late summer dish has basil from our garden and broccoli from a local farm just down the road – we love having fresh local ingredients so widely available here in Vermont! This was absolutely delicious and great weeknight quick meal.

Prep 15 minutes

Cook 15 minutes

Ready in 30 minutes


  • 1 pound Bucatini or Perciatelli Pasta
  • 1/4 cup butter
  • 1 cup heavy cream
  • 1/2 teaspoon ground black pepper
  • 1/3 cup pesto (recipe below)
  • 1 pound large shrimp, peeled and deveined (crab meat optional)


Bring a large pot of lightly salted water to a boil. Add Bucatini pasta, and cook for 9 to 13 minutes, or until al dente; drain.

Steam broccoli, covered, 4 minutes or until crisp-tender. Set aside.

In a large skillet, melt the butter over medium heat. Stir in cream, and season with pepper. Cook 4 to 6 minutes, stirring constantly.

Stir Basil Pesto into cream sauce, stirring until thoroughly mixed. Cook for 3 to 5 minutes, until thickened.

Stir in the shrimp, and cook until they turn pink, about 5 minutes. Serve over the hot Bucatini.

Basil Pesto Sauce

  • 2 cups fresh basil leaves, tightly packed
  • 3 cloves garlic, peeled
  • 1/2 cup pine nuts
  • 1/2 teaspoon salt
  • 1/2 cup olive oil
  • 1/2 cup freshly grated Parmesan cheese
  • Olive oil (for covering)


Put all ingredients except olive oil into a blender or food processor and process, scraping down side of bowl once or twice, until mixture is smooth.

Transfer to a freezer container or jar and cover with 1/2 inch of olive oil on top.

Keeps for several weeks in the refrigerator.

Scoop oil off top with a spoon before using. Pour it back over any unused portion and return to refrigerator.






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Fresh Tomato Sun Sauce Recipe from Pond Mountain Inn

Let the sun do all the cooking. This Pond Mountain Inn favorite is prepared by our host Kay. Once the ingredients have sunbathed you’ll love how the ingredients pair so well together with such robust flavor.






Fresh Tomato Sun Sauce Recipe

TOTAL TIME: Prep: 30 min. + Sunbathing

YIELD: 4 -6 servings


2 1/2 pounds Fresh Ripe Plum tomatoes, coarsely chopped

¼ cup Julienne cut Sun-Dried tomatoes with Italian Herbs (Bella Sun Luci*)

¼ cup Parmesan Cheese

¼ cup minced fresh Italian Parsley

¼ cup extra virgin olive oil

3 garlic cloves, coarsely chopped

Salt and pepper to taste

Spaghetti or Angel Hair pasta

Grated Parmesan cheese


Mix tomatoes together in a large glass bowl (cover) or wide-mouth Mason jar along with sun dried tomatoes, parsley, oil, grated Parmesan cheese and garlic. Season with salt and pepper to taste. Toss well and let the sun do the work until juices are released from the tomatoes – approximately 2-3 hours. Stir occasionally.

Bring a large pot of salted water to a boil. Add pasta, and cook until al dente. Drain pasta, and toss into a serving bowl with the Sun Sauce. Drizzle with olive oil and sprinkle generously with grated cheese.

* If  Bella Sun Luci sun dried tomatoes are not available in your area please use your local favorite sun dried tomatoes packed in oil.




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Pond Mountain Inn Recipe for Lemon Soufflé Pancakes

Our Pond Mountain Inn guests love these pancakes! After emailing the recipe to so many of our guests we decided to make it easier for everyone. These delicate pancakes at this bed and breakfast are wonderfully light and fluffy – Vermont Maple syrup complements the tangy tartness of the fresh squeezed lemon.

Kay, one of the hosts at Pond Mountain Inn, is known for creating extraordinary breakfasts.



Kay’s Lemon Cottage Cheese Soufflé Pancakes


  • 6 eggs, separated
  • 1/4 cup canola oil or high quality vegetable oil
  • 1/2 teaspoon salt
  • 4 teaspoons Rumford Aluminum Free Baking Powder
  • ½ teaspoon McCormick® Small Batch Pure Vanilla Extract
  • 2 cups large curd 4% milkfat cottage cheese
  • 2 tablespoon maple syrup
  • 4 teaspoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 cup all-purpose flour


Beat the egg whites until firm, then set aside.

In a food processor or blender, combine the egg yolks, oil, salt, baking powder, cottage cheese, maple syrup, lemon juice, lemon zest, and flour, blending until smooth. Pour the batter into a bowl. Fold in the egg whites.

Meanwhile, heat a nonstick griddle or large, heavy skillet over medium-high heat, then lightly brush with melted butter or oil.

Pour the batter, about ¼ cup for each pancake, onto the cooking surface.

Cook until the tops are bubbly, then turn and cook until the bottoms are golden browned.

Serve hot with warm maple syrup and or blueberry compote.

Yield: Serves 6




Photo Courtesy of Pond Mountain Inn




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Soups On… Try Kay’s Spinach and Chorizo Soup

The final vestiges of snow left last week with the warm onset of spring, but the unrelenting cold, dreary rainy days are back this week letting us know winter is not quite giving way – it’s now Mud Season in Vermont! Many of the dirt roads are largely impassable with mogul-like frost heaves and deep muddy ruts. A delightful time of year with many of the restaurants closed until early May. That said, Kay is undaunted, we have a fire in the fireplace, soup on the stove and a wool blanket nearby. Kay’s Spinach & Chorizo Soup is a hearty winter soup packed with nutrition, but with enough chorizo to bring out the robust flavor. It’s easy to make and incredibly delicious – try it for yourself!


Kay’s Spinach & Chorizo Soup Recipe

  • Prep Time: 20 mins
  • Total Time: 1 hr 20 mins
  • Servings: 6


  • chorizo sausages
  • 1 onion
  • 1 carrot
  • 1 celery stalk
  • 1 tablespoon olive oil
  • 2 cloves garlic
  • 2 medium potatoes
  • ½ cup lentils
  • 4 cups fresh spinach
  • 4 cups chicken / vegetable stock
  • 1 pinch turmeric
  • 1 pinch salt
  • 1 pinch pepper


  1. Dice the onion, carrot, celery and finely chop the garlic.
  2. Wash the spinach.
  3. Peel and dice the potatoes.
  4. Thickly slice the sausage.
  5. Heat the oil and cook the onion, carrot, celery and sausage over a low heat for about 20 minutes until soft.
  6. Stir in the garlic, potatoes and lentils cook for a further 10 minutes.
  7. Add chicken / vegetable stock and let simmer for 30 minutes.
  8. Add the spinach leaves, turn off heat, cover with lid and let sit for 2-3 minutes to wilt spinach leaves. (All vegetables should be soft before adding spinach.)
  9. Season to taste

Another Delicious Pond Mountain Inn Soup Recipe.