For the last 4 Decembers in a row, longtime guest Stokes Tomlin has graced us with his dramatic oratory skills.   The first weekend in December is well on its way to becoming a tradition around here.  It’s a kick start to the holiday season: the inn is decorated for Christmas, fires are roaring in the dining room and living room, and Stokes is in period garb, reading some holiday inspired literature such as Truman Capote’s “A Christmas Story.”Guests gather in the parlor, Michael lights the fire and introduces Stokes.  The reading is usually 30 minutes or so.  Afterwards we gather in the dining room, pour some wine and start digging into the High Tea prepared by Danielle.  It  usually consists of Pumpkin Bisque, followed by little open faced turkey and roast beef sandwiches and then piping hot chicken pot pie.  Pots of tea are also involved.  And then the dessert: traditional English trifle or chocolate cakes, scones and lemon curd.  It really is a feast.  The most incredible thing, however, is that there is no extra charge for any of this…it is included in the room rate if you wish to join us.  It’s like an early Christmas present from the Hanscoms to you!

The Ladies’ Literary Society of Chestertown, of which Mrs. Hanscom (that’s Danielle-the society ladies are very formal!) is a member,  always has their Christmas tea party luncheon here at Brampton on the first Friday in December.  First, they have their meeting and then a reading.  This will be the 3rd year Stokes has been the headliner for them! It is like a matinee version of what we enjoy on  Saturday.   This year we will hear “A Child’s Christmas in Wales” by Dylan Thomas.

There are just 3 rooms left for this weekend, so if you’re looking for a unique way of getting into the spirit of Christmas, come and join us!

Next year will mark the 23rd year of innkeeping for the Hanscoms.  That is a really long time. Really. Long.

I think the national average is 7 years or thereabouts. Most people burn out on working 24/7 rather quickly.  But there are those inns whose owners are in it for the long haul and that definitely includes the Hanscoms.

Sure, they have a live in innkeeper (me, Rita)  to give them a few evenings off each week.  And they’ve figured out a schedule that keeps everyone happy and gives us all a nice few days off in a row.  But even on her days off, Danielle will be here at the computer, sending out some email or doing something for the Maryland Bed and Breakfast association.  And Michael, well, he’s Mr. Fix-it, so he’s really lucky when he gets a day off.

But this year, for the first time ever, the Brampton Inn will close its doors for a little rest and rejuvenation for almost 3 weeks in December, reopening just in time for Christmas.  Early December is usually a little quiet here anyway.  Both Sophie and Simone (yes, 2 rooms are named after the youngest daughters!) will be home for the holidays and other friends and family will be dropping by.

I will be taking advantage of the time off to do something I have always wanted to do.  Many of you know that I am nuts about animals.  For years now, I have been planning to go to Best Friends Animal Sanctuary in Kanab, Utah and volunteer.   You might have heard of them from the TV show Dog Town on the National Geographic Channel.  They house dogs, cats, horses, pigs, parrots, wild birds, and rabbits on 33,000 acres.  All of the animals come from shelters or other situations where their time was up.  They also do nationwide outreach, education, adoptions, etc.  I will be staying in a little cabin at the sanctuary and working with dogs, cats and pot-bellied pigs.  I am so excited!!  If you’re interested or just wondering why on earth I would travel to Utah in December, check out their website:

www.bestfriends.org

In the meantime, we are getting geared up for the holiday next week, putting the final touches on our Christmas High Tea menu, and the usual end of year planning.

We hope to see you soon!

Rita

In November, the weather finally starts to behave like winter is coming.  It’s 54 degrees today and there is a little chill in the air.  (Okay, so yesterday it was in the high 60’s:  maybe that’s why today seems so chilly!)  One way to warm up is with spice. Specifically, ginger root: fresh, dried, ground, candied, we use it every way there is. 

Three of Carole’s favorite (and the guests’) recipes all contain ginger, and are perfect for this season. They make a nice alternative to the pumpkin and apple and cranberry that is so abundant at this time of year. Not that we don’t love them, too.  OK, so we love everything!!

 Orange Maple Ginger muffins are are always a hit at breakfast. The overall flavor is subtle and folks always ask what’s in them.  They are moist and delicious, especially right out of the oven.  They call for dried, ground ginger.

The Lemon Ginger muffins, however, call for fresh ginger root and lots of fresh lemon zest and juice.  They are intense and bursting with flavor.

Then there is the all time, Best Ever Ginger Cookie:  it can’t really be called a ginger “snap” because it’s chewy rather than crispy.  When these are baking, the aroma is incredible.  These call for crystallized ginger and if you make them once, they will forever be a part of your cookie repertoire.

 So here are 3 more recipes for you to try.  We hope you enjoy them as much as we do!

BRAMPTON’S LEMON GINGER MUFFINS

Yields 12 regular or 8 giant muffins

Pre-heat oven to 350 degrees

1    1-inch piece of fresh ginger peeled and grated

2    lemons zest only

1    stick    unsalted butter at room temp.

1    cup     granulated sugar

2    large   eggs at room temperature

2    cups    unbleached flour

½  teaspoon salt

1    teaspoon  baking powder

1    teaspoon  baking soda

1    cup     sour cream at room temperature

½   cup     fresh squeezed lemon juice

2    tablespoon   granulated sugar

Mix fresh squeezed lemon juice and 2 tablespoons of granulated sugar. Set aside. Spray muffin tins with non-stick baking spray. Mix flour, baking powder, baking soda and salt in a medium bowl and set aside. In a large bowl cream butter and sugar. Add grated ginger and lemon zest. Add one egg at a time incorporating the eggs well into the butter/sugar mixture. Add 1 cup of flour mixture alternating with ½ the buttermilk mixture. Repeat until all is incorporated. Do not over mix. Distribute batter into muffin tins. Bake for 18 to 20 min. until golden on top. Remove from oven and brush with reserved lemon juice/sugar mixture.Let stand for 10 minutes before removing muffins from tins. Serve and enjoy!

BRAMPTON’S ORANGE, MAPLE, GINGER MUFFINS

Yields 12 muffins

Preheat oven to 350 degrees

2          cups    all-purpose flour

½         cup     firmly packed brown sugar

2          teaspoon ground ginger

2/3       cup  cold butter

½         teaspoon  baking powder

½         teaspoon baking soda

¼         teaspoon salt

½         cup     buttermilk

1/3       cup     real maple syrup

1          large   egg

1          tablespoon maple flavoring

1          tablespoon  grated orange peel

For the glaze:

1/3       cup     powdered sugar

½         teaspoon  grated orange peel

2  to 3 teaspoons  water

Grease 12 muffin pans. Combine flour, brown sugar and ginger in medium bowl; cut in butter until mixture resembles coarse crumbs. Reserve 1/2 cup crumb mixture for topping. Add baking powder, baking soda and salt to remaining crumb mixture in bowl. Combine buttermilk, maple syrup, egg, maple flavoring and 1 tablespoon grated orange peel in small bowl. Add buttermilk mixture to crumb mixture in bowl; mix just until combined. Spread batter into prepared pans; sprinkle with reserved topping mixture. Bake for 20 to 25 minutes or until toothpick inserted near center comes out clean. Cool completely. Combine powdered sugar, 1/2 teaspoon orange peel and enough water for desired spreading consistency in small bowl. Drizzle over cooled muffins.

THE BEST EVER GINGER COOKIES (from Ina Garten)

We love Ina Garten’s cookbooks. Not only are they very pretty to look at but her recipes are wonderful. If you don’t already have them and you are as avid a cookbook collector as we are they are a must have for your cookbook library.

Yields about 16 cookies.

Pre-heat oven to 350 degrees.  Line baking sheet with Silpat liner or parchment paper.

2 ¼ cups flour1 teaspoon baking soda

2 teaspoons ground cinnamon1

½ teaspoons ground cloves

½ teaspoon ground nutmeg

½ teaspoon ground ginger

¼ teaspoon kosher salt

1 cup brown sugar

¼ cup vegetable oil

1/3 cup molasses

1 extra large egg

1 ¼ cups chopped crystallized ginger

Extra sugar for rolling the cookies

In a large bowl, sift together first 7 ingredients. In the bowl of an electric mixer beat together the brown sugar, oil and molasses on medium speed for 5 minutes.  Switch speed to low and add the egg.  Beat for one minute, then stop and scrape down sides of bowl.  Beat for another minute.  Slowly add the dry ingredients with mixer on low and mix for 2 minutes.  Add the crystallized ginger and stir until combined.Using a 1 inch ice cream scooper, portion out balls of dough.  Roll each one between your hands to round off the edges and then flatten slightly.  Press each side into the extra sugar and place on cookie sheet.  Bake for 13 minutes.  The cookies will be slightly “crackled” and soft.  Let them cool on the baking sheet for a few minutes before carefully transferring them to wire racks to cool completely.As with most cookie doughs, this recipe can be doubled or tripled and the unbaked, sugared cookies frozen until needed.  There is nothing quite like the aroma of freshly baked ginger cookies!!