After several days of rain the sun finally broke through the clouds and although the temperature was still chilly we enjoyed the bright sunshine peaking in and out for most of the day. Because it had been raining so much and we are about at our peak here in Cayuga county for fall color I was a bit worried that I wouldn't get any good photos of the back yard before the leaves all fell off the trees, especially with the wind that came with the rain, but yesterday I jumped on the photo op that the better weather provided and did get some good ones of the back and the new koi pond that was put in at the beginning of the summer.
Also took some more breakfast photos this week. We've been serving baked pears and apples a lot, the pears I've prepared a couple of different ways. Here they are with ricotta cheese and candied pecans.
And another new dish that we just began serving which has been a big hit is the skillet poached eggs with prosciutto. The eggs are placed in ramekins which have been oiled with an olive oil, green onion & parsley mixture which then becomes a delicious topping on the eggs when they are turned out onto the plate. The arugula adds a nice fresh, subtle peppery layer of flavor as well as beautiful color. And speaking of color, saffron gives our breakfast risotto it's beautiful, bright hue.
Sunday, October 17, 2010
Friday, October 8, 2010
4 medium apples. We used Macintosh but any firm, tart apple that will hold it's shape when cooked will work equally well.
For the apple stuffing -
1 cup granola - we use "Bakery On Main"
2 tsp cinnamon
1 tsp nutmeg
1/4 cup brown sugar
1/2 cup raisins
1/2 toasted pecans, chopped
1/4 cup butter, melted
For the raspberry sauce -
1 quart fresh red raspberries, washed
1/4 brown sugar
1/2 cup water
Preheat oven to 350
In a medium sauce pan bring berries, water & brown sugar to a boil over medium high heat. Stir occasionally and continue cooking, until berries break down, liquid is reduced and mixture is thick enough to coat the back of a spoon. Place a mesh colander over a bowl and use the back of a ladle to push the mixture through the mesh. Keep pushing until all that is left in the colander is seeds. Stir and set sauce aside.
Wash the apples and using a melon baller remove the stem, seeds and some of the apple to make a hollowed container for the filling. Be careful to leave the bottom and at least 1/2 inch of the sides intact. Place apples, hallowed side up, in a baking dish.
Mix together the stuffing ingredients in a bowl until well combined then fill each apple packing the filling in firmly. Add about 1/2 cup of water to the bottom of the baking dish. Bake at 350 for about 30 minutes or until you can pierce the apples with a fork. Do not overcook and do not cover. Serve hot with the raspberry sauce puddled underneath and drizzled on top.
Makes 4 Stuffed Apples
Thursday, October 7, 2010
Lot's going on at MacKenzie Childs in nearboy Aurora Friday & Saturday October 8&9. If you are going to be in the area don't miss out, the weather is supposed to be incredible! Shop for the holidays and take advantage of the daily prize drawing, book signing by John Francis McCarthy author of "The Finger Lakes, Glimpses of Paradise", live music on Saturday from 1-3 with Heron Hill Winery wine tasting from 1-4 and an array of fun things for the kiddies to do including face & pumpkin painting and tethered horseback rides. And don't forget to tour the Farm House! Open daily 10-12 & 1-5
An absolutely GORGEOUS day today, after many days of dreary gray & rain, and the forecast for the weekend is lot's of sun and mild temperatures in the 60's! We just had a cancellation for Friday & Saturday October 8-9 in English Suite, which has a covered porch that overlooks one of the Koi ponds. Perfect weekend to come and enjoy it it... maybe one of the last of 2010!
Saturday, October 2, 2010
There is still time to take advantage of our Fall Mid-Week Special. What a deal! Book online and stay at our Finger Lakes Auburn, NY bed & breakfast, in any suite at least one night in October 2010 and get your 2nd consecutive midweek night for only $150. That's a savings of $70-$130 depending on the suite you stay in! Already have a Autumn reservation at 10 Fitch? You can add one more* midweek night to your stay for only $150!
But to get the special you MUST book online and request this special at the time of booking. HERE'S HOW- After inputting your personal information required on the reservation form look for the box that says "Special needs, food restrictions" and state that you are booking the September mid-week $150 second night special. Once your reservation is confirmed I will make the necessary adjustments to your balance to reflect the deduction.
FINE PRINT: Special is not valid on phone reservations and will not be applied to any reservation where it was not requested at the time of booking. Only one $150 night per stay. Not valid with any other special or offer. Midweek is Sunday through Thursday. Holidays, Friday, and Saturday night do not apply for the 2nd night but Saturday may be applied as the first night with Sunday as your $150 night!