Fine Fall DINEing

As days shorten and leaves turn color, we all tend to hunker down.  There’s nothing better than snuggling up to a crackling fire with feet up and soul mate beside you.  Of course, we’re biased, but the best place for a fireside snuggle is at one of the eleven Distinctive Inns of New England.  For those who missed the newsletter and previous blogs, we’re delighted to announce our newest member, the Inn at Harbor Hill Marina in Niantic, CT.

The other consequence of colder temps is a hankering for hearty dishes filled with fall fare, like pumpkins, squash and apples.  When it comes to fall recipes, DINE innkeepers have plenty to share.  Of course, you can save yourself the muss and fuss in the kitchen and book your New England fall getaway at any of the eleven DINE members.  However, if your schedule won’t allow a fall getaway, bring the fine DINEing from our kitchens to yours with these hearty recipes.

Apple-Cheddar Bread Pudding with Spice Maple-Butter Sauce from Chesterfield Inn

(Serves 8 – 10 people)

Bread Pudding Ingredients:

4 Large Eggs

2 Cups Whole Milk

1-Cup Sugar

3 tablespoons unsalted butter, melted

¼ tsp. ground cinnamon

1/8 tsp. salt

7 slices firm white bread, crusts removed and cut into ¾-inch cubes (about 3 ½ C)

1 Large Apple, peeled, cored and cut into ½-inch cubes

2/3 cup (lightly packed) Sharp Cheddar Cheese

Bread Pudding Method:

Preheat over to 350 degrees.  Butter 8×8 inch square glass baking dish and set aside.

In large bowl, whisk eggs to combine.  Add milk, sugar, butter, cinnamon and salt; whisk again until sugar is dissolved.  Add bread, apples and cheese and stir gently to combine.

Transfer mixture to prepared dish, distributing solids evenly.  Bake for 25-35 minutes or until pudding is golden on top and set all the way to center.  Dust with additional cinnamon and serve warm with Maple-Butter Sauce.

Maple-Butter Sauce ingredients:

2 sticks Unsalted Butter

1 Cup Vermont Maple Syrup

¾ tsp. ground cinnamon

½ tsp. ground allspice

 Sauce Method:

In small saucepan over medium-low heat, melt butter.  Add maple syrup and cook, whisking occasionally, until butter blends with syrup and sauce is slightly thickened.  Serve warm over bread pudding.

Captain’s House Inn Pumpkin Pie Pancakes

(Serves 6)

 Ingredients:
2 cups flour
4 tsps baking powder
1 tsp cinnamon
1/8 tsp each nutmeg & allspice
3/4 cup sugar
1 1/2 cup canned pumpkin (or fresh, cooked and mashed)
3 eggs
1 cup milk
3/4 cup vegetable oil
1/2 tsp vanilla

Method:

First combine all the dry ingredients including flour, baking powder, spices and sugar.  Set aside.  Next combine all the wet ingredients separately includingthe canned pumpkin, eggs, milk, oil and vanilla. Combine the dry and wet ingredients. Pour 1/4 cup batter scoops on hot griddle, cook until bubbles form. Flip and cook other side. Serve hot. May be held in a 250 degree oven, covered loosely. Try with sautéed apples or pears or your favorite maple syrup.