Today we want to take the time to tell you a little bit about what’s in the hearts of each Distinctive Inns of New England innkeeper throughout the year, yet from our hearts to our lips doesn’t pass often enough. Each DINE innkeeper pauses at Thanksgiving to be grateful for every guest who’s visited their inns this year. Brian and Leslie Mulcahy from Rabbit Hill Inn so eloquently expressed the feelings shared by all DINE innkeepers when they said “Without you, this is just a really nice, big house. Your presence helps make it the warm, fun-filled place that it is!”
Thank you to our guests who’ve filled our inns with smiles and joy. Each DINE innkeeper celebrates “guest gratitude” not just at Thanksgiving but every day of the year.
Since Thanksgiving is a time of food festivities, we thought we’d share this recipe from Judy Heuber at the Chesterfield Inn for Maple Pecans, the perfect accompaniment to champagne to start the Thanksgiving feast.
Maple Pecans from Chesterfield Inn
2 T. melted butter
1/2 t. kosher salt
1/2 t. cayenne
1/4 t. fresh ground black pepper
1 egg white, at room temp.
Preheat oven to 350. Spread pecans on a baking pan in one layer and toast for 10 minutes. Let cool.
Turn oven down to 250. Line two baking sheets with parchment.
In a large bowl, toss the pecans and all remaining ingredients except egg white. Whisk egg white until frothy, mix into pecans. Toss well.
Spread pecans in one layer on the baking sheets. Bake 40 minutes.
Loosen pecans from parchment and cool completely. Can keep in an airtight container up to a week.
Happy Thanksgiving to all!