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Very Yummy Granola

March 9, 2015 by Susan

Stirring it up:

Our guests love this granola. It takes little time to prepare and packs a good measure of fiber into your daily diet. Granola is great sprinkled on fruit, eaten as breakfast cereal or used  as a topping for a fruit crisp or ice cream!

Tastes as good as it looks.

Tastes as good as it looks.

Very Yummy Granola

  • 4 cups oats (not quick oats)
  • 1 cup corn flakes
  • 1 cup grape nut flakes
  • 1 cup coconut
  • ¾ cup chopped walnuts
  • ¼ cup pine nuts
  • ¼ to ½ cup real maple syrup or honey
  • ¼ cup oil
  • 1 cup chopped dates
  • ¾ cup golden raisins
  • ¾ cup Craisins

Mix all dry ingredients together in big a bowl, except raisins, craisins and dates and any other dried fruit you use—they will be added later.

Mix liquids together and pour over dry ingredients.

Stir well until completely moistened.

Spread evenly on a large jelly roll pan which you have lined with parchment paper or very lightly sprayed with cooking spray.

Bake in 350°F oven for about 25 minutes, but keep an eye on it as it will go from toasted to burnt, quickly.

Stir 3 or 4 times during cooking – this is important so that the oats toast evenly,  you want them to be golden brown.

Add fruits after baking is done and while the oat mixture is still warm.

Cool completely then store in an air-tight container.

Experiment with ingredient, more nuts, different dried fruits, chocolate chips, wheat germ, ground flax… remember to adjust the amount of syrup and oil when you add dry ingredients. Dice larger pieces of dried fruit such as apricots, peaches or the like, into raisin sized bits.

Have fun and enjoy the fruits, nuts and oats of your labour.

Dishing it out:

Growing up, granola was a staple in our home. My dad had his special recipe and for years I thought this was the only taste for granola. Not that Dad’s recipe wasn’t good, actually it was quite wonderful, it’s just that I guessed it was the recipe everyone used. I was soon set straight on that one, and when I cook,  Dad’s words echo in my mind, “Be creative and never be afraid to experiment.” His granola recipe?  He was creative and made it up himself. Thanks Dad!

Icelandic Vínarterta – A Shortbread Style Cake

January 14, 2015 by Susan

At breakfast on January first I presented our guests with my variation of  the Icelandic dessert Vínarterta, a Shortbread and Prune Jam Layer Cake. If you want to learn more about our amazing Icelandic Experience check our January 5, 2015 blog.

So, with thanks to the Icelandic cooks for the inspiration which I gained from the Vínarterta recipe and apologies to Icelandic cooks for the changes I made to their much enjoyed special occasion cake, as promised, here is my recipe.

The Spread

  • 5 oz dried apricots,  finely chopped
  • 7 oz, dried figs,  finely chopped
  • 3/4 c. granulated sugar
  • 1 T. ground cinnamon
  • 1/2 t. ground cloves
  • 3/4 c. cranberry juice

Put these ingredients into a blender and puree. Add a bit of water or more cranberry juice if this seems too thick to puree. The resulting spread should be on the thick side. This will make enough spread for the dessert as well as a good amount which can be kept for toast, muffins or filling for a small genoise cake.

The Cake

  • 3 1/2 c. all purpose flour
  • 1 t. baking powder
  • 1 t. ground cardamom
  • 1 c. (two sticks) butter slightly softenedThe West Hill House B&B version of Vínarterta.
  • 1 c. sugar
  • 2 eggs
  • 1/4 c. whole milk

Mix the flour, baking powder and cardamom together in a bowl and set aside.  In a larger bowl, by hand or with a mixer, cream the sugar and butter until fluffy. Add the eggs one at a time, beating well after each addition. Add the dry ingredients and milk alternately, mixing between additions. Transfer the dough to a floured board and knead for about one minute. Break dough into balls about the size of a large walnut. With a floured rolling pin, roll out each ball on the floured board, to a thin circle (about 1/6″ thick) and about 4″ across. Carefully lift the dough and place it on a parchment covered jelly roll pan and chill for at least one hour. I  covered my pans with plastic wrap and chilled them overnight. This dough is not like a cake dough, it is more like we’d call shortbread.

Bake chilled dough on the parchment lined pan in a 375° oven for about 20 minutes. Keep an eye on it though!

Cool then spread with the fig and apricot jam and top with a slice of pear and enjoy.

Icing  (I didn’t use icing on my presentation)

  • 2 c. icing sugar
  • 1/4 c. brewed coffee, chilled

The traditional method of preparing this cake is to baking circles 7″ across, cooling them then spreading a very thick jam on each layer except the top layer. Stack the jam covered circles and pour the icing over top of the whole thing and chill it until the icing is firm. Slice and serve. Friends in Iceland tell me that using a thick jam between the cake layers should make the cake pretty sturdy and able to be cut neatly. My next try at this will be to make Vínarterta in the traditional way. Wish  me luck!

An Icelandic Experience

January 5, 2015 by Susan

Iceland , ‘The land of Ice and Fire’. If you have ever dreamed of an Icelandic holiday, stop dreaming and go!

As we have in past years, we kicked of 2015 by watching and listening to, via a live web cam , the midnight fireworks from Reykjavik, Iceland.  The closer it got to midnight the more fireworks lit the dark sky Icelandic. It seemed as though every family in the city was illuminating the sky with their own fireworks display.

Why, you might ask, do we do this? In April of 2002 our family explored Iceland and had an absolutely amazing time; even our teenaged son had a wonderful experience! From the moment we spotted Iceland from the plane till the moment it disappeared from view when we flew home, we were captivated.

In researching travel to this island country I discovered Isafold Travel which operates out of Reykjavík. After correspondence with the owner, Jón Baldur Þorbjörnsson, we booked a private tour and were all set to start out on an Icelandic adventure. The people we met were very friendly and their English was waaaaaay better than our (non-existent) Icelandic! The landscape seemed to change with every kilometer we traveled, the waterfalls were spectacular, the views breathtaking, and, because we were there at the end of winter, every spot of green grass was a sign of spring and greeted with exclamations of joy.

The Blue Lagoon

The Blue Lagoon

Iceland’s famous Blue Lagoon was our first stop and shouldn’t be missed by anyone traveling to Iceland. The geothermally heated water is a comforting 38°C (100°F). The turquoise blue colour is a result of  the silica which the water picks up on its way to the surface and the way the sunlight reflects off it. Enjoying the many spa related facilities there or just enjoying the water makes a good start or finish to any Icelandic adventure.

Water from rocks!

Water from rocks!

Of the many waterfalls we stopped to gaze upon, Gullfoss, Skógafoss, and Hraunfossar were our favourites. Each spectacular in its own way and each with a captivating legend. Hraunfossar was perhaps the most geologically interesting as it flows underground from between the layers of lava then spills into the icy Havítá River.

Þingvellir was another stop on our adventure. Here marks the meeting of two tectonic plates, the North American Plate and the Eurasian Plate, and a rift is clearly visible. In places it is very wide and in other places along the rift anyone with a good wide step can have one foot on each plate. It also marks the location of Althing, Iceland’s original parliament, the oldest parliament in the world, where for hundreds of years people of this nation would gather to discuss issues of concern and make laws to govern.

Icelandic Lobster

Icelandic Lobster

The food was delicious! We enjoyed langoustine (Icelandic lobster), wholesome multigrain breads, thick stews, skyr, bananas—grown in Iceland by the way!—and yes, a taste of rotten shark meat, which wasn’t really that bad.

The country is dotted with sites and sounds which in various ways record the history of Iceland:  historic turf homes, small country churches,  original farmsteads, museums illustrating early domestic life as well as detailing the life of Icelandic folk who emigrated to North America, The Great Geysir, volcanoes, glaciers, music, the list goes on.

Guests at West Hill House B&B have come from all around the world (including from Iceland!) and many have traveled the world bringing back special memories of their adventures. Doubtless there will be a time, perhaps in the morning around the breakfast table or in the evening in the living room, when adventures are recalled and shared. We might hear of driving in Australia with kangaroos hopping across the roadways or a trip to Europe to hike in the Alps, or a journey to China to see the Great Wall and the Terra Cotta Army.  All who listen travel vicariously as a stories unfolds. If asked about a favourite adventure of ours, we are always happy to recount highlights of our wonderful time in Iceland.

At breakfast on January first I presented our guests with my variation of  the Icelandic dessert Vínarterta, a Shortbread and Prune Jam Layer Cake which was enjoyed by all. As promised, you’ll find my recipe if you check West Hill House B&B recipes.

 

Scottish Christmas Remembered

December 22, 2014 by Susan

At this time of year many of us pause to remember Christmases past. Do you remember receiving a special dress your mother made for you, or a the doll you were wishing for, or a new book by your favourite author (and you still have that book today)?  Perhaps you received a model train or Meccano set. Did you attend a Pantomime or the Nutcracker during the Christmas season? Do you remember hot cocoa with marshmallows and special baked goods on Christmas morning? Or perhaps a big family dinner after the presents were opened, did it feature ham, turkey, tourtière or haggis?

One of the fondest memories people have of this special season is of food, we bake (and eat!) cookies and special cakes, we bring out the eggnog, peppermint candy canes, ribbon candy, and oranges for the stockings. We prepare special meals and we invite friends to join us around the table. Food traditions are a big part of this season.

In Scotland Christmas Day didn’t become a public holiday until 1958, Hogmanay (New Year’s Eve) was, and still is, the big public holiday. Today as Christmas approaches, the winter days are short, with sunrise about 8:30 in the morning and dark skies again at about 3:30 in the afternoon so Christmas celebrations help to brighten up the long wintry evenings. A fire is set in the sitting room, the drapes are pulled against the darkness of the evening and in the kitchen a flurry of activity takes place as mincemeat pies are popped into the oven, fruit cake with thick marzipan icing is wrapped for giving to neighbours, and  preparations are made for the Christmas evening feast. Particular consideration is given to pudding (the general name for desserts of all kinds), would it be Sherry Trifle, Clootie Dumpling or perhaps Dundee Cake? Hmmm, this year for a memorable pudding, let’s try Cranachan, a lovely, creamy fruit and oat creation.

At West Hill House B&B this Christmas Dinner our guests will enjoy this scrumptious ‘pudding’ made following recipe I have used and adapted from the BBC Good Food. The number of servings depends on the size of the presentation glass but I’d say about 4 servings. The recipe is fairly happy to be adjusted according to your taste.

Ingredients:

Creamy and crunchy at the same time.

Creamy and crunchy at the same time.

  • 3T  original rolled oats (not instant oatmeal)
  • 1 cup of whole raspberries, blueberries or strawberries,
  • 1 t. white sugar (optional)
  • 1 1/2 c. heavy cream, whipped  or Greek yogurt
  • 2-3 T. good whisky
  • 3 T. honey, lavender honey is especially nice

Putting this together should take about 15 minutes.

Place the oatmeal on a jelly roll pan under the broiler and toast until it smells nutty. This may happen very quickly so keep a careful eye and nose on what’s going on in the oven.

Remove from the oven and cool the oatmeal on the pan.

Take about 1/3 to 1/2 of the berries and puree them, adding the white sugar if needed for sweetness.

Whip the heavy cream while slowly adding the whisky until the cream will hold a peak. Be careful not to over whip. If you are using Greek yogurt instead of cream, carefully stir the whisky into the yogurt.

Fold in the oatmeal until it is nicely mixed.

Present in clear glass dessert dishes alternating layers of the cream mixture with the whole and pureed berries.

Drizzle the top with the honey.

Cool for a few minutes prior to serving.

Where ever you are on Christmas day, what ever your Christmas meal, may you be around a table with special friends and wish them, as we wish you, Merry Christmas and all the best for the coming year.

 

 

 

 

Skiing at its best

December 20, 2014 by Peter MacLaren

Have you been reading “Top 10″ lists over the last few weeks? If so you will have you see lists of almost everything under the sun, Top 10 Ugliest Cars, Top 10 Best Places to Live, Top 10 Best Companies to Work For, Top 10 Best Universities, and who knows, maybe even a list for the Top 10 Best Top 10 Lists!

Well…  here’s our “Top 4″ list – Four Great Reasons to come Ski in the Mad River Valley this Winter.

1.  Mad River Glen - Mad River Glen – Ski It If You Can. Seriously, don’t miss out on skiing this legendary co-op owned ski area. Ranked by Ski Magazine as one of the most challenging on the east coast of the US, Mad River Glen provides an opportunity for skiers of all levels to ski a variety of trails on natural snow though narrow trails which follow the terrain. Riding the Single Chair, chairlift is an absolute must! Lessons, ski shop and General Stark Pub are hillside amenities. Down hill, telemark, and cross country skiers will love MRG but be warned snowboarders… you will  have to look elsewhere for your downhill excitement as no snowboards are allowed.

Mad River Glen's unique single chair.

Don’t miss this ride to the top of Mad River Glen.

2. Sugarbush Ski ResortAs one of the largest ski areas in the northeastern US, and with two mountains to choose from, Lincoln Peak and Mount Ellen, snowboarders and skiers alike will enjoy the range of it’s 111 trails from beginner slopes to the more challenging black diamond runs. Sugarbush is locally owned and offers lessons, a variety of places for foodies, ski shop and accommodations.

3. Blueberry Lake Cross-Country Center- Is a cross country skiers’ delight. Designed for the average skiers,  outdoor enthusiast can enjoy the classic or skating style of skiing or can snowshoe on the 11 trails which includes 30km of groomed trails. Ski and snowshoe rentals are available as are lessons. Pre-skiing age children can also enjoy the outdoors in the comfort of a pulk which can also be rented. And for dog lovers, your well behaved dog is welcome and please, remember to clean up after your pooch.

Skiing at Olé's.

Skiers at Olé’s.

4. Olé’s Cross-Country CenterOffering about 40km of groomed trails, lessons, rentals of both skis and snowshoes, a deli and friendly staff, Olé’s beckons to cross-country skiers of all ages to come and enjoy winter. With relatively flat terrain skiers can explore the trails while getting great mountain views and if quiet woodland trails are your choice you’ll find them here too. There are about 15km reserved for snowshoeing only and today’s modern snowshoes are a lot easier to walk in that the old, oversized ‘tennis rackets’ and you don’t need special boots, your regular winter boots fit these snowshoes nicely.

Ready. Set. Visit!

The Mad River Valley offers skiing of all sorts, comfortable B&Bs and slope-side accommodations, friendly folks, great food, beautiful shops, gorgeous mountains, stately trees, as well as wonderful snow, more mountains, more trees, more snow and lots of fresh, crisp mountain air.

Get your mittens and scarf ready and consider this your invitation to visit Vermont, winter in its natural state. Come experience skiing at its best. We’re ready and waiting for you…what are you waiting for?

Dreaming of a White Christmas?

December 15, 2014 by Susan

MV5BMjA0Mzg0OTU0OF5BMl5BanBnXkFtZTYwNTM4MjY5._V1_SY317_CR5,0,214,317_AL_Dreaming of a White Christmas but live where there isn’t any snow? Stop dreaming and come live your dream. Come to Vermont!

The movie White Christmas is indeed a classic and a must see Christmas movie in our family and perhaps yours too. The holidays are not complete without a visit, via DVD, to the the Columbia Inn in Pine Tree, Vermont.

Starring Bing Crosby and Danny Kaye as successful broadway producers, and Rosemary Clooney and Vera-Ellen as a sister, singing act, a twist of fate brings the foursome to The Columbia Inn in Pine Tree, in late December. Dreaming of a white Christmas and that “Vermont should be beautiful this time of year, all that snow” the four arrive and find, to their great disappointment, that there is no snow at all. The sisters find, with few registered guests, their singing contract is to be cancelled. Meanwhile, the two men discover that the innkeeper is their former commanding general.

Despite the lack of guests and the challenge of the weather, the four decide to stay and the story develops as a light-hearted romance suitable for family viewing. With songs sung by Crosby and Clooney and beautiful dancing by Vera-Ellen and Kaye, the movie is a good way to spend a winter evening.

WHH_Winter_Logo

While there is no Columbia Inn, there is West Hill House B&B in Warren, Vermont, a place to enjoy a white Christmas and winter in all its glory.

We can predict with some degree of certainty that we will have a white Christmas and we most certainly have a copy of the movie for you to watch!

Ski Catamount Trail - the Length of VermontSkiing at  Mad River Glen  and Sugarbush will be in full swing with people from around the world enjoying the opportunity to ski some of New England’s best slopes. On the Sugarbush golf course just behind our Handsome Red Barn, is a perfect hill for sledding on one of the Mad River Rocket Sleds created here in Warren. If your pace is slower, there are miles of cross-country skiing at Olé’s and  Blueberry Lake only 10 minutes from West Hill House B&B. If skiing isn’t for you, our snowshoes are perfect for exploring around our property or farther afield.

If you’re not an outdoors type or your skiing days are past, there are numerous artisan shops, small stores and coffee shops to visit but that will have to wait for another blog.

If  a white Christmas to you means looking at snow through a window,  how about curling up in a big chair by the fireplace and losing yourself in a good book, or playing a board game with your special someone.

If you are dreaming of a white Christmas look no further than Vermont in winter. Winter in its natural state!

Amazing Peanut Butter Cookies

November 24, 2014 by Susan

Stirring it up:

These peanut butter cookies could be called by any number of names: I Can’t Believe It! Magic!, Too Simple To Be True!, the list could go on and you are welcome to make up your own name for these delicious, miraculously quick cookies. Amazing Peanut Butter Cookies will have to do for now. Perfect to whip up if unexpected guests drop in and, like Old Mother Hubbard, your cookie cupboard is bare. Amazing Peanut Butter Cookies can be created in 5 minutes and cooked in 15 minutes fresh cookies can be ready by the time the coffee is perked or the tea kettle is boiled.

IMG_2428

Amazing Peanut Butter Cookies

Ingredients:

  • 1 c. peanut butter, smooth or crunchy
  • 1 c. white sugar
  • 1 large egg
  • 2 measures of tender loving care!

Measure the peanut butter, sugar and egg into a bowl.

Mix together until smooth. The batter will be slightly thick.

Using a scoop or teaspoons, scoop out dough about the size of a walnut.

Place on parchment paper lined cookie sheet.

If desired, pattern the dough by pressing with a fork or by dressing it up with a chocolate chip. If you are making larger cookies use a Hershey’s Kiss- unwrapped of course! I leave the cookies in their rounded state prior to cooking so they flatten out while they cook becoming crackled on top and slightly chewy in the center.

Bake for 15 minutes at 350°F. Keep an eye on them.

Cool on the pan for a few minutes then remove to racks to continue cooling.

Serve with tea, coffee, milk or just a plate!

Makes about 24 amazing peanut butter cookies. They freeze well so you can stock up for the holidays.

Dishing it out:

My Dad would have loved these cookies – peanut butter was a favorite; on toast, with carrots or celery, with a spoon!, with just about anything. I remember as a child we always had peanut butter in the pantry and in two or three pound jars. We even had peanut butter in large bear shaped glass jars and I still have a couple of these jars, empty of course!

Peanut butter is a staple many North American kitchens but not so in the United Kingdom or Europe. When growing up in Scotland, Peter seldom had peanut butter and when living in France we only found peanut butter in pricy, small containers.

This recipe is from amazing peanut butter lovers like Carol and Colin who were guests here at West Hill House B&B while attending the 50th year reunion of Vermont College and Norwich Military Academy respectively. Carol mentioned that Colin liked peanut butter cookies and she proceeded to give me this recipe. I’m not prone to disbelieving recipes which are shared with me, and I’m usually ready to experiment, so I made these cookies then and there and about 20 minutes later presented Colin with a plate of his favourite amazing peanut butter cookies. Give the recipe a try, I’ll bet you say, “I can’t believe it, these are amazing peanut butter cookies!”

Learn more about things that include peanuts – check out the information on George Washington Carver.

Your 12-13-14 Wedding Special

June 24, 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 6, 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.

To Cape Cod and Beyond

May 21, 2012 by Peter MacLaren

Cape Cod

Heading to the endless ocean at Nauset Beach

Heading to the endless ocean at Nauset Beach

Just a few weeks ago we headed off to Cape Cod to attend the PAII Northeastern Regional Conference. As our program did not start until late afternoon we decided to drive up the Cape and explore along the way.

We started our exploration in the town of Hyannis and by making a welcome stop for homemade ice creams at Katie’s, so many imaginative flavors it was hard to choose.

Peter loves the ocean so of course beaches and lighthouses were on the agenda. We stopped at the Veterans Beach in Hyannis and saw the Kennedy Memorial and the Cape and Islands Korean War Memorial, we walked the grounds at the Higgins Farm Windmill, stopped at The Cook Shop (yes, Susan bought a few items and could have stayed there for ages), enjoyed the view from the Highland lighthouse and read of the beach erosion which precipitated the moving of the lighthouse back several hundred feet from its original 1797 location. The view of the ocean from Nauset Beach near Orleans took our breath away and Peter could have sat there for ages. No land as far as the eye could see, no wonder early sailors were worried they would fall off the end of the earth.

So back to Hyannis for our PAII conference.

PAII? It stands for the Professional Association of Innkeepers International, which is a great organization which speaks on behalf of its member innkeepers on issues that affect this sector of the hospitality industry. Annual and regional conferences offer innkeepers and aspiring innkeepers a chance to meet others in the industry as well as meet with businesses which provide services and products to the industry. The focus of the conferences is offering workshops covering many topics from decorating (with or without doilies), to bread making, to website design to social media. Innkeeers also get a chance to be updated on the Better Way To Stay  program which promotes B&Bs as a great alternative to the traditional hotel/motel accommodations.Parked Car

Theme speakers, whose messages touch each innkeeper in some way, set the tone at both the opening and closing sessions and get us charged up for the coming year.

We’re home now recharged after a few days of relaxation and an action packed conference.

Thanks for a great conference, PAII!

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