February marks two important holidays of the heart. First, throughout the month we celebrate American Heart Month. Second, on February 14th Valentine’s Day celebrates heart-felt love. Red is the color of both of these holidays, and the Distinctive Inns of New England (DINE) offer a number of perfect recipes for those celebrating red holidays. DINE innkeepers have searched their recipe files for not only red recipes, but recipes of the heart. Plan your next romantic getaway to DINE country and you might be treated to one of these red recipes. And if your next getaway has to wait until later in the winter, bring a little DINE into your own kitchen by serving one of these delicious red options.
The red goodness starts at breakfast with two recipes: one for those who love a decadent treat and another for vegans seeking a heart-healthy start to the day.
Chesterfield Inn Cranberry Cream Scones (Makes 10 scones)
3 tsp. baking powder
2 T. sugar
1⁄2 tsp. salt
4 T. cold butter
2 eggs, lightly beaten
1⁄2 cup heavy cream
1⁄2 cup dried cranberries
Preheat oven to 400 degrees.
Combine dry ingredients; cut in butter until mixture resembles coarse meal.
Combing eggs, currants and heavy cream; stir into flour mixture with fork, then knead just enough to combine.
Divide dough in half; shape into round about 1-1/2 inch thick. Cut each round into fifths and separate wedges slightly on ungreased baking sheet.
Brush with egg wash.
Bake for 13-15 minutes. (Note: It’s easy to over bake these) Cool on a rack. When cool, mix up a light icing with confectioners sugar and water or lemon juice. Drizzle over top of scones.
Vegan Pancakes with Cranberry Syrup from Captain’s House Inn (Serves 2 -makes six pancakes)
1 cup non-dairy milk, such as almond milk
1 tsp apple cider vinegar
½ medium banana, mashed well
2 Tbsp vegetable oil
1 Tbsp organic, unrefined sugar
1 cup all-purpose flour
zest of 1 lemon
½ tsp baking soda
½ tsp baking powder
pinch of sea salt
Add apple cider vinegar to almond milk and let sit 5-10 minutes, until curdled. Pour into a medium sized mixing bowl and add mashed banana, vegetable oil, sugar, and lemon zest. Mix well.
Add flour, baking soda, baking powder, and sea salt. Whisk until mixture just comes together; it will still be lumpy. Do not over-mix.
Preheat griddle or frying pan to medium heat and lightly oil. Ladle batter onto pan or griddle, about 1/4 cup at a time. When pancakes are slightly hardened around edges and bubbles are forming and popping on top, flip over and cook through.
1 cup maple (or imitation) syrup
1 cup apple juice
1 cup fresh or frozen cranberries
– Stir all ingredients together.
Serve 3 pancakes with cranberry maple syrup and finish with a butter curl and sprig of mint.
Next comes a healthy salad with beautiful red and heart-healthy beets and cherry tomatoes, which can be served for lunch or dinner.
Beet & Cherry Tomato Salad from Rabbit Hill Inn with Horseradish Yogurt Dressing
Ingredients for the Dressing: (yields 1 cup)
juice & zest of 1 lemon
½ cup French vanilla yogurt
pinch of white pepper
1 ½ tsp horseradish
You may certainly take lots of liberties with this salad. Prepare the beets by placing them whole, skins on, in a pot of cold, salted water.
Bring water to a boil. Reduce heat to a simmer. Allow to simmer until the skins peel right off in your hand.
Allow to cool for easier handling.
When cool enough to handle, dice, slice, or julienne the beets.
Set in the refrigerator to chill through.
Pile beets on a plate, perhaps over a bed of fresh spinach. Add sliced cherry tomatoes. Sprinkle with feta cheese and pepitas. Spoon on the horseradish yogurt dressing.
Looking for some ideas for some sweet red afternoon treats for Valentine’s Day or throughout February? These offerings are sure to please.
|Recipe for Red Velvet Whoopie Pie from Deerfield Inn
2 tsp cocoa
2 ounces red food color
1 tsp baking soda
1 tsp vinegar
¾ cup Crisco
1 ½ cup granulated sugar
1 tsp salt
3 cups flour
1 tsp vanilla
1 cup buttermilk
Mix cocoa and food color and set aside
Mix baking soda and vinegar: set aside.
Combine Crisco, sugar, eggs, salt, and vanilla. Mix in cocoa and food coloring. Blend in flour and buttermilk.
Add baking soda and vinegar. Drop on cookie sheet and make them the size of small cookies. Bake 325 degrees for 8 to 10 mins.
1 16 oz tub of vanilla frosting.
1 16 oz of marshmallow fluff
3 cups powdered sugar
Mix together the filling ingredients and sandwich in between the Whoopie pies.
Strawberry Soup from Captain’s House Inn (Serves 6)
2 cups sour cream
1 12 ounce bag frozen strawberries, thawed
3 tablespoons honey
2 teaspoons vanilla
Combine sour cream, strawberries, honey and vanilla. Blend in food processor until smooth. Garnish with fresh mint and serve cold.
Valentine’s Day certainly calls for a fabulous red cocktail. Here are two offerings from DINE bars.
Red Fin Martini from Manor On Golden Pond – to celebrate Go Red Month in February
1 part red Aliza passionfruit
Splash of cranberry juice
Splash of triple sec
Combine in a martini shaker and shake gently.
Serve in stemware straight up. Garnish with fresh raspberries. Enjoy sitting by a fire.
Strawberry Mojito from Chesterfield Inn
3 shots Bacardi Rum
Splash of seltzer
Muddle 3 fresh strawberries with 2 Tablespoons simple syrup (equal parts water and sugar brought to a boil and cooled)
Add 4-5 fresh mint sprigs. Tear the leaves before putting in the shaker with the strawberries and simple syrup.
Fill shaker half full with ice.
Add 3 shots Bacardi Rum (white) and 4 squeezes of fresh lime.
Shake vigorously. Pour into a chilled glass.
Top off with a splash of seltzer.
Garnish with a strawberry and more fresh mint.
There you go. DINE innkeepers have taken you through a day of red recipes to celebrate happiness of the heart. For more DINE recipes, simply click on the RECIPES link in the navigation bar at DistinctiveInns.com.
Don’t forget, when you make your reservations, book direct for the best price.
In Connecticut: Inn at Harbor Hill Marina in Niantic (complimentary breakfast shown in top photo here).
In Maine: Camden Maine Stay Inn in Camden.