Danielle has always been a big fan of using everything up and not letting anything go to waste.  This month’s recipe is a good illustration of that ethic:

Poached and Roasted Pears with a Blueberry Sprinkle

I love to serve this fruit dish because it’s very elegant. Instead of using blueberries you can substitute fresh raspberries.  Or for a totally decadent breakfast treat, top the pears with melted dark chocolate.

Serves 8

4          cups    water

1          cup      sugar

2                      lemons, zested and juiced

4          large    Bartlett pears, ripe but still firm

½         cup      coarse sugar

1          cup      blueberries, rinsed

Preheat oven to 400 degrees.

Spray a 9×13 Pyrex glass dish with non-stick spray.

Wash, core, peel and halve the pears. Keep peels. Discard cores.

In a large heavy bottom stainless steel pan, heat water with sugar, lemon zest, lemon juice and pear peels and boil for 2 min.

Add the pear halves and boil for 10 minutes.  Gently remove pear halves and place round side up in the prepared Pyrex dish. Keep poaching liquid for other use. See below.

Sprinkle top of pears with half the coarse sugar. Roast for approx. 10 min. until cooked al dente. Remove from oven and let cool.

While the pears are roasting sprinkle remaining sugar over washed blueberries.

To assemble put each half into a dish and sprinkle with prepared blueberries and serve. Enjoy!

(You can poach the pears the day before and keep them in their poaching liquid over night. The next day remove them from the liquid and place them into the Pyrex dish to be roasted. See above.)

To the leftover poaching liquid add another cup of sugar and cook for another 20 min. more. Remove from heat and let the liquid cool in the pan.  Measure 3 ½ cups of syrup and add ¼ cup of “Poire William” brandy. When the syrup is cooled strain into a 1 quart mason jars and close with a screw top. Refrigerate until ready to use. This syrup has a wonderful pear and lemon flavor and is absolutely delicious over fresh fruit salad.  Can be stored in the refrigerator for up to 10 days.

ENJOY!

Nothing says summer like a field full of sunflowers…

sunflowers1.jpg

This field is along Route 213 about 5 miles north of Chestertown.  I have also seen huge swaths of sunflowers along Route 301 between Chestertown and Centreville.  They are quite impressive, aren’t they? I have asked around but can’t seem to find out what they are for.  Do they harvest the seeds?  turn them into oil?  Someone said it is to attract birds for hunters.  Hmmm.  If anyone knows, please let me know!

Thanks,

Rita

I guess June just flew by before I knew it  and certainly before I posted a recipe!   My apologies…Instead of a recipe, I thought I would share a couple of really simple things we like to do that have a BIG impact, that you can easily do at home.1. The Brampton is lucky to have terrific well water that is tested by the state every 6 months so we do not offer bottled water (the environmental impact of billions of plastic bottles in our landfills not withstanding).  Instead, we keep a pitcher of water in the guest fridge so that  folks can help themselves.  But not just any water:  we like to cut some thin slices of cucumber and snip a few sprigs of mint and add them to the pitcher.  After an hour or so, the water is infused with the flavors and oh so refreshing.  (Youngest daughter Simone, home from school for the summer, is addicted to it).  Another option is lime and mint, or simply lemon.  Any fruit or flavor you like will do.  Of course, make sure to wash everything carefully before adding it to the pitcher.2.  If you have strawberries that are a little bruised or funny looking but otherwise OK,  puree them in a blender or food processor and then add to your favorite lemonade.   It is so pretty and absolutely delicious.3.  When making iced tea,  place a generous handful of mint sprigs in with the bags while steeping.  For an even stronger mint flavor,  bruise the stems a little bit to release some of the oils.4.  If you have fresh ginger left over from a recipe and you don’t think you’ll be using it again before it goes bad, try this: Wash, peel and roughly chop the ginger into a few chunks. Set aside.  In a small pan combine 2 cups of water and 1 cup of sugar; bring to a boil.  Add the chunks of ginger and reduce the heat.  Let simmer for about a minute, then take off the heat and let cool completely in the pan.  Strain into a jar with a tight fitting lid and store in the refrigerator.  Use to sweeten iced or hot tea, lemonade or just about any drink.  It also makes a terrific addition to a fruit salad, especially citrus!  Of course, you can also buy the ginger specifically for this use.5.  Any herb that you like can also be used to flavor a simple syrup for drinks or fruit dishes.  Mint is the perennial favorite, but how about tarragon and lime? Or rosemary, lavender, whatever you like.  Mix a little of the simple syrup with a fresh squeezed citrus fruit and some seltzer water and you have a lovely home-made soda-pop.All this typing is making me thirsty. Gotta go!

Greetings and Happy Independence Day!!

I know the official first day of summer is in June, but somehow, the 4th of July has always seemed a more definitive start to the season.  We have all been commiserating about the abundance of rain this year, but today is one of those “it couldn’t be more perfect” days, weather-wise.  Blue sky, fluffy clouds, a generous breeze:  add to that blueberry cobbler, mini-wieners and watermelon and you have a veritable feast of Americana!

Oh, and don’t forget the fireworks!

We are so lucky here at the inn to be able to see the fireworks from a corner of the property.  And of course, the lucky guests in the Green Room, with their exclusive use of the Belvedere, have the very best view in town.

We hope that wherever you are today, you are enjoying the holiday to the fullest!!