Archive for the ‘West Hill House B&B’ Category

Plan Your Mad River Valley Ski Vacation Now!

October 11th, 2014 by Corey A. Edwards

Mad River Valley Ski VacationSnow transforms Mad River Valley into a winter-wonderland of outdoor entertainment, replete with skiing, snowshoeing, dog-sledding, and more. If you’re thinking of a Mad River Valley ski vacation, West Hill House B&B has a deal for you!

Mad River Valley is all about winter. You can feel the electricity of excitement in those around you once the crisp scent of snow hits the air – and once the slopes are ready? Look out! That’s why West Hill House B&B has spent so much time crafting our Ski & Stay Passports: we want to help you make your Mad River Valley ski vacation the best it can possibly be – because we share your enthusiasm for the season!

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West Hill House B&B’s
Mad River Valley Lodging Specials

September 27th, 2014 by Corey A. Edwards

Mad River Valley Lodging SpecialsThere is no reason that your Vermont vacation should be ordinary or break the bank and that’s why we here at West Hill House B&B have put together a number of Mad River Valley Lodging Specials designed to make your stay both affordable and unforgettable!

West Hill House B&B offers Mad River Valley Lodging Specials and Packages throughout the year, the most timely of which is our Leak Raving Special.

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Your 12-13-14 Wedding Special

June 24th, 2014 by Susan

RingsOnly one special package is being offered for a wedding with just the two of you on the special date of 12-13-14 (for the numerically challenged that’s December 13, 2014). 

It has now been booked! However our normal wedding and elopement packages are available for other dates.

All of the following are included:

11:12:13 Wedding Special photo Portrait

  • An excellent Justice of the Peace who will officiate at your wedding ceremony and contact you ahead of time to work with you to personalize your ceremony
  • Digital photographs of your ceremony and a CD of your photos
  • A wedding cake
  • A bottle of sparkling wine or sparkling pear or apple juice
  • Seasonal flowers as bouquets or boutonnieres
  • Two signature West Hill House B&B coffee mugs
  • Two West Hill House B&B keepsake Champagne flutes
  • Two nights of accommodation in the Paris Suite
  • Two luxurious West Hill House B&B “Doe Skin” robes
  • One Ted E. Bear complete with matching robe
  • Dinner for two on Saturday at either excellent restaurant: The Common Man or 275 Main at the Pitcher Inn

This great package is offered for $1516.17 plus 9% tax. Call us at (802) 496-7162 to book.

The Small Print: This offer is only good for a wedding to be held at 1:00PM on December 13, 2014. No change of time or date will be considered. A $500 non-refundable, non-transferable deposit for this special wedding package is required at the time of booking. Note that the deposit does not entitle the couple to any of the offerings should the wedding be cancelled. 
 

Fresh from the Farm

May 6th, 2014 by Susan

If you live in or near a farming community you have doubtless heard of CSA, Community Supported Agriculture, which enables consumers to purchase local, seasonal produce direct from the farmer.Unknown

Farmers and consumers both benefit from the CSA scenario. Farmers have time to market their food before the start of their long days in the fields, they receive payment for their produce early in the season which helps with their cash flow, and they have the opportunity to meet the people who purchase the results of their labors.

Consumers benefit as well with absolutely fresh food full of vitamins and flavor, they learn about new foods and new recipes, they know where their food is coming from, and they develop a relationship with “their farmer(s)”.

Here in the Mad River Valley there are several CSA programs underway and we recently bought a “share” in Muddy Boots, a CSA collaborative effort between three organic farms, Kingsbury Market Garden, Wood’s Market Garden and Burnt Rock Farm. Other smaller producers will also be involved  so we will have the option of also receiving fresh bread, butter, sunflower oil, dry beans and a variety of other wonderful items.

Claytonia

Claytonia ready for harvest.

Aaron prepares his tractor,

Aaron prepares his tractor


Muddy Boots recently had an open house where we met one of “our farmers”, Aaron of Kingsbury Market Garden, who was getting his tractor ready for onion planting, and Marisa of Bragg Farm in Fayston, one of the smaller producers, who will be providing butter and cheese products.

Not only did we meet these two, we met a new-to-us food, Claytonia, which is quite delicate in appearance, tastes somewhat sweet, is full of vitamin C and will make a lovely addition to a salad of fresh greens.

This year at West Hill House B&B we will be incorporating items from our CSA share into our breakfasts so you, our guests, will be able to taste fresh, farm-to-tummy produce from our neighbors.

Rosettes

March 31st, 2014 by Susan


new rosette photo
Stirring it up: Here’s an easy recipe for a simply delicious and delicate treat. While easy, this recipe should be undertaken when you have no other distractions as you will be cooking with very hot oil. You will need rosette irons and handle as pictured here with the completed rosettes. The recipe for the sandbakkkels (the three cookies scolloped cookies)  will be posted before long.

Ingredients:

  • 2 eggs at room temperature
  • 2 t. vanilla sugar or 2 t. white sugar plus 1 t. of an extract of choice
  • 1 c. milk
  • 1 c. all purpose flour
  • 1/4 t. salt
  • Canola oil

Whisk together the eggs, vanilla sugar and milk.

Sift together the flour and salt then whisk it into the egg mixture and whisk till smooth.

Attach an iron to the handle.

In a large, heavy pan heat 2 to 3 inches of Canola oil to between 360°F and 365°F. Keep a careful eye on the oil so that it does not get hotter during the cooking process.

CAREFULLY dip the iron into the hot oil.|

Remove the iron from the oil and dip it into the batter just deep enough to come up to the top edge of the sides of the iron. Do not cover the iron with  batter.

Now, submerge the iron into the hot oil just long enough to turn the rosette a light golden brown. If the rosette falls off the iron, use a chopstick or a long handled roasting fork to remove it from the oil.

Remove the iron from the oil and place the rosette on a paper towel to cool. If the rosette doesn’t come off the iron easily, use a kitchen knife to gently press it off.

If you wish to change the iron to another shape remember, the iron may be extremely hot so use a pot holder to cover the iron when unscrewing it from the handle.

Cool completely. Just before serving sprinkle with powdered sugar.

This recipe makes about 25 large rosettes.

Dishing it out: Called struva in Swedish, these delicate treats were not common in our family, maybe because there were four of us kids and Mom had little time to stand over a hot pan of oil without one or the other of us needing (or wanting!) her full attention. When she did make these, usually for a special occasion, she would always save one for each of us. A rosette covered with powdered sugar and a cup of  “tea” was about as special a tea-party as any child could wish for.

Enjoy!

Chinese Chews

March 23rd, 2014 by Susan

Stirring it up!

These bars are quick and easy to make, perfect when you need a little something to go along with an afternoon cuppa. Dates add a special sweetness and walnuts give a nice crunch to each bite. This recipe does not call for any butter or shortening.

Ingredients:

tempting Chinese Chews.

Tempting Chinese Chews.

  • 2/3 c. all purpose flour
  • 1 t. baking powder
  • 1/4 t. salt
  • 3/4 c. sugar, white
  • 1 c. dates,  pitted and chopped
  • 1 c. walnuts, chopped
  • 2 eggs, well-beaten
  • 1/2 t. vanilla
  • confectioners sugar

Stir the flour, baking powder and salt together.

Add sugar, dates and nuts, then stir in the eggs and vanilla.

Spread about 1/2″ thick in a well greased or parchment lined 9″ x 9″ square pan.

Bake at 325°F  for 25 to 30 minutes.

Cut into small squares while still warm and dust with confectioners sugar.

Dishing it out:

Apparently this recipe was first published in Good Housekeeping magazine in 1917 but by all accounts, why the name Chinese Chews, remains a mystery. While this recipe may not be the same as the early version, my mom made these from a recipe in her trusty Five Roses Flour cookbook,  A Guide to Good Cooking. My copy of the same cookbook is filled with annotated recipes on well worn pages, several of which are held in the book with tape.  The recipe actually called for the squares, once cool enough to handle, to be rolled into balls then dusted with sugar. I never remember having them rolled but no matter the shape, the taste is great and they are chewy! One drawback though, they are so good they won’t last long!

SKIING ENTHUSIASTS – save the date!

December 20th, 2013 by Susan

Jeremy-Davis-photo-for-NELSAP

Jeremy Davis with 1934 Ski Area Historical Marker

SATURDAY, JANUARY 25

 MAD RIVER GLEN

7 – 9 PM

Did you know that over 120 ski areas throughout Vermont have closed, from the 1930’s through the 2000’s? From local, town operated rope tows, to major resorts with high speed quads, these areas all played an important role in the development of skiing in the state.

Join ski historian and author Jeremy Davis for his presentation on:

SATURDAY, JANUARY 25
at
MAD RIVER GLEN, 7 – 9 PM.

A wide variety of ski areas will be discussed, including nearby areas as well as those featured in Davis’ book, Lost Ski Areas of Southern Vermont.

As well as Jeremy’s presentation, the evening will include light fondue refreshments,  a special showing of the new T-Bar film, United We Ski, and more. Admission by donation at the door .

Jeremy Davis is the founder of the New England Lost Ski Areas Project, a website dedicated to the history of lost ski areas throughout the region. He is the author of three books: Lost Ski Areas of Southern Vermont, Lost Ski Areas of the White Mountains,  and Lost Ski Areas of the Southern Adirondacks, and is currently working on his fourth book, Lost Ski Areas of the Northern Adirondacks. Davis serves on the Board of Directors on the New England Ski Museum in Franconia Notch, NH. He is a 2000 graduate of Lyndon State College, VT, and today works as a Senior Meteorologist at Weather Routing Inc. in Glens Falls, NY.

Plan to be there if you can – you might just find out what happened to that ski hill you skied on as a kid.

Print the poster!

This event is co-sponsored by West Hill House B&B and Mad River Glen.

MRG NELSAP pict

NELSAP-MRG pict

Our annual thank you to Veterans – Remembrance Day

August 19th, 2013 by Peter MacLaren

Once again as a special ‘Thank You” to US and Canadian retired and active military, West Hill House B&B is joining with many other B&Bs across Canada and the US to offer one complimentary night of accommodation for military personnel in two of our guest rooms on Sunday November 10, 2013, with the option to add Saturday or Monday nights at a 50% discount. (These two rooms are now both booked.)

All our other available rooms can be booked for a two night stay, including Sunday November 10th, at a 50% discount—except for the Logan Suite, which has a 3 night minimum booking and the discount will apply to two of those nights. Of course our wonderful breakfast is included each morning.

In prior years this offer has sold out, so we encourage you to book early.

Choose your accommodation wisely…

July 24th, 2013 by Peter MacLaren

VermontWhile West Hill House B&B is the #1 rated B&B in the Mad River Valley on Trip Advisor at the time this blog is published, we know you have other excellent choices when you come to visit the beautiful State of Vermont. However be sure you choose wisely, as not all accommodation meets the safety and regulatory standards set by the State.

For your protection, West Hill House B&B is licensed and annually inspected for Lodging and as a Restaurant by the Vermont Dept. of Health, it is approved by the Vermont Division of Fire Safety, all fire extinguishers are serviced annually, all smoke and heat detectors are tested annually, and it carries commercial liability insurance.

The B&B is licensed for the sale of alcohol by the Vermont Dept. of Liquor Control. It is registered with the Vermont Dept. of Taxes and remits the applicable Rooms & Meals, Alcohol and Sales taxes that are included in the bill you pay us when you check out.

When you book your accommodation, do make sure you are going to be staying somewhere that is State licensed and inspected. Ask before you book, and when you are there you should see all the relevant certificates on display:

  • Lodging license
  • Restaurant license (if meals are served)
  • State tax IDs for Rooms & Meals and general Sales taxes
  • Liquor license (if alcohol is served)
  • Current fire extinguisher test tags on each unit
  • Current inspection certificate on the fire alarm panel

and the certificate of insurance should be available for your inspection.

You can check the list of all State licensed accommodation (and restaurants) in Vermont. If it’s not there, it’s not licensed.

Chocolate Mint Cookies

June 16th, 2013 by Susan

Stirring it up:

IMG_2120

Help your self.

Who doesn’t like chocolate? And what about chocolate and mint? A yummy combination to be sure. These absolutely delicious chocolate cookies have just a hint of peppermint and pack a mouthful of chocolaty goodness.

Makes 36 cookies
Oven 350F
Bake 5 – 6 minutes

Ingredients:

  • 1 c. white sugar
  • 6 T. canola oil
  • 2 eggs
  • 2 c. all-purpose flour
  • 1/2 c. baking cocoa
  • 1 T. baking soda
  • 1/4 t. salt
  • 1/4 t. peppermint extract
  • 4 T. milk (whole, 2% or fat free)

In a bowl, beat sugar and oil until crumbly. Add eggs and beat for 1 minute. Combine flour, cocoa, baking soda and salt and gradually beat into the sugar mixture. Add the milk and mix well

With lightly floured hands roll dough into 36 balls and place 2″ apart on a parchment lined or non-stick sprayed baking sheet. Flatten slightly with your fingers.

Bake at 425° F for 5 – 6 minutes just until the edges are set and the tops crack. Cool a couple of minutes before removing to cooling racks. Enjoy as excellent plain chocolate cookies or make cookie sandwiches with some fluffy vanilla butter icing or you could make larger cookies and make ice cream sandwiches with them – now that would be great for a 4th of July party!

Dishing it out:

Outside our Garden Room we have an herb garden which at this point is growing like crazy because of all the rain we have been having. The first crop of chives has been snipped and dried in the oven for use in the winter and the remaining sprigs have flowered. The flowers make a lovely garnish and are good in soup and cream sauces as well. You’ll see in the photograph that I have put some mint along with the cookies. This isn’t just ordinary mint but chocolate mint. It looks like “regular” mint but it has a chocolate brown stem and it actually smells and tastes like chocolate mint—like the cookies! While I considered chopping the mint and mixing it into the cookies I wasn’t sure how guests would react to bits of green stuff in their cookies. Maybe I’ll try that another time. In the meantime, this mint is really nice floating in black tea or just in hot water. A real treat is mint with strawberries and some whipped cream. There is a tasty summer watermelon salad that has mint, feta cheese, english cucumber among other ingredients—you’ll find that in the June 13, 2010 blog. Happy munching.

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