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

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.

Composting is us!

March 9th, 2013 by Peter MacLaren

Screen Shot 2013-03-09 at 6.12.26 PM

Last week we signed up for a year-round composting service with the Central Vermont Solid Waste Management District (CVSWMD), as part of our ongoing efforts as a Green Hotel to reduce our environmental impact.

While we have tried composting before, it never worked out very well. First of all it was practical only in the summer months when the ground was not frozen, and during those warm months there was often the problem of animals getting into the food scraps before they were fully composted.

The program now provided by CVSWMD for commercial operations solves these problems nicely. We collect the food scraps then store them in sealed wheel-able totes, which are emptied monthly. The truck then takes all the food waste to a central processing location where it is efficiently turned into beautiful compost and sold to farmers and gardeners.

Organic materials, such as food scraps and yard waste, comprise 20 – 40% of the waste Vermonters send to the landfill. Not only do these organic materials take up a lot of landfill space, they produce greenhouse gases as they decay. However when used to form compost, farmers and gardeners can build healthy soil for growing healthy plants. Healthy plants suffer from less pest pressure—which means less botanical and chemical fertilizers and pesticides are needed to grow the vegetables and fruits we serve and which are used in our local restaurants—and that’s good for all of us.

So while we hope you will not leave any of our wonderful breakfasts on your plate, you can rest assured that any such scraps will now be put to a good use!

Fantastic Pancakes

February 12th, 2013 by Susan

breakfast

Stirring it up: Pancakes…just the name conjures up the sights and smells of a marvelous breakfast. These Ricotta Pancakes are easy to make and will provide you with great taste, fluffy pancakes and enough energy to tackle a day on the slopes.

Ingredients:

1 1/2 c. all-purpose flour
1 t. baking powder
1/4 t. baking soda
1/4 t. salt
1 1/2 T.  sugar
1-2 t. finely grated orange zest
4 T. melted butter
1/2 c. ricotta cheese
1 lg egg
1/2 c. orange juice
1/3 c. milk (or almond milk or silk)
1/2 t. vanilla extract

In a large bowl, combine the flour with the baking powder, soda, salt,  orange zest,  and sugar. In another bowl, whisk together the butter, ricotta cheese, egg, orange juice, milk, and vanilla. Combine the wet into dry ingredients until just blended,  the batter will be thick and you may add a bit more milk if you wish but you still want it to be fairly thick.  Onto a lightly greased, medium-hot skillet pour about 1/4 c. of batter for each pancake. Flip when bubbles appear on the top of the pancake. Serve with all the fixings and don’t forget the maple syrup.

Dishing it out: In our house they were flapjacks. My dad was a great flapjack maker and we loved the mornings when we would smell them cooking. Dad would tell the story of Paul Bunyon and flapjacks: Paul Bunyon was a giant of a lumberjack. Paul’s lunber jack friends (who were also very large) loved flapjacks too so Ole the Blacksmith, made a griddle so large you couldn’t see across it when the smoke was thick. Sourdough Sam had fifty men with pork rinds tied to their feet skating around the griddle to grease it. The batter was mixed in large barrels and it took a strong cook just to turn the flapjacks, let alone get them to the table. Check here for more Paul Bunyon stories. We would always ask Dad if he would  make Paul Bunyon sized flapjacks for us. He never made them  quite that large but they were delicious and we gobbled them up just the same. I think Paul Bunyon would have liked Dad’s flapjacks!

Whether you call them pancakes, hotcakes, flannel cakes, drop scones (Scottish),  oatcakes (English), griddle cakes, or flapjacks this is one breakfast that will surely hit the spot.

Time to Retire Bottled Water? Yes!

December 8th, 2012 by Peter MacLaren

Bottled waterSome facts to ponder:

  • Bottled water costs the eager buyer up to 10,000 as much as tap water.
  • We are shipping 1 billion water bottles a week around the U.S. in ships, trains, and trucks.
  • Plastic bottles require energy to make and transport. Currently, the amount of oil we use to produce water bottles each year (17 million barrels) could fuel over 1,000,000 cars for an entire year.
  • Only 22% of the bottles get recycled; the rest end up in landfills (or worse).
  • Roughly 50 billion plastic water bottles end up in U.S. landfills each year — 140 million every day!
  • It takes over 700 years for plastic to decompose.
  • The University of Vermont UVM will be the first public university in the country to end the sale of bottled water, effective January 1st 2013.
  • Tap water in the United States is subject to more stringent federal safety regulations than bottled water.
  • West Hill House has beautiful spring-fed well water available free of charge from every faucet in the B&B.

Bottles in LandfillWe think the above says it all! As a Green Hotel in the Green Mountain State, West Hill House feels it is time to encourage a change in perspective.  While we have never offered bottled water to our guests, effective immediately we are updating our booking page and confirmation information to also request that guests do not bring bottled water to the B&B.

To help the process along, by January 1st 2013 each of our guests will be offered a complimentary West Hill House re-usable aluminum water bottle to use while they are here and take home with them if they wish.

Please make giving up bottled water YOUR New Year’s resolution!

Winter Wedding

November 29th, 2012 by Susan

Ryan & Jeff married by Greg Trulson, Justice of the Peace

 

With early season snowflakes whirling about them, and the temperature sitting at about 28°F, Ryan and Jeff were married in the meadow at West Hill House B&B. Our favorite Justice of the Peace, Greg Trulson officiated at the wedding making it a very meaningful occasion, as he always does. Following the ceremony,  the newly married couple asked Peter to continue taking photos as they enjoyed a short stroll around our wintery gardens.

Warming up by the fireplace a few minutes later Ryan and Jeff enjoyed an intimate wedding reception complete with wedding cake, made here at West Hill House, and a bottle of  Champagne. They were kind enough to invite Greg and Peter and Susan to join them.

Ryan loves experimenting with recipes. Check out her food blog called Skinny Supper. It’s a fun site with lots of photos to help you along.

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