As we turn the calendar to November, we officially mark the time of year we call Harvest to Holidays. Visit any of the Distinctive Inns of New England (DINE) and not only will you find décor turning from pumpkins and mums to pine and berries, but you’ll also enjoy the smells and tastes of harvest and holidays. This is a delicious time of year to visit the nine Distinctive Inns of New England and combine a quiet romantic getaway with a culinary vacation. November is also marked by shopping getaways and late fall foliage, especially in the southern reaches of DINE country.
We’ve taken a trip through our autumn recipe files and found a number of recipes that address those harvest cravings. From apples and squash to cranberries, here are some delicious ideas straight from the DINE recipe treasure box.
Apple Butternut Bisque from Deerfield Inn
Makes 4-6 servings.
4 cups peeled, chopped butternut squash
2 cups peeled, chopped tart apples
1 cup chopped onion
1 tsp curry powder
½ tsp cinnamon
1 cup apple juice
1 qt chicken broth
½ cup light cream
salt & pepper to taste
Heat oil in large pot over medium heat and sauté the squash, apples, and onion, stirring gently for 10 minutes.
Add the curry and cinnamon; cook stirring gently for several minutes longer.
Add juice and chicken broth, bringing mixture to a simmer and cook, partially covered, for 20 minutes or until squash is soft.
Purée mixture (in batches if necessary) in blender and return to pot. Cook over medium heat until mixture is reduced by about one-third.
Add cream and season with salt and pepper.
Chesterfield Inn Cranberry Cream Scones
Makes 10 scones.
3 tsp. baking powder
2 Tbsp. sugar
1⁄2 tsp. salt
4 Tbsp. 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.
Grilled Butternut Squash with VT Chevre and Maple from Grafton Inn
½ cup Vermont Chevre
2Tbsp Olive Oil
2Tbsp Maple Syrup
5 leaves Fresh Sage (chiffonade)
Salt and Pepper
Peel Butternut Squash and cut into ½ inch Rounds
In Mixing Bowl: mix nutmeg, oil and salt and pepper
Toss in butternut squash and toss to coat
Put butternut squash in small batches on hot grill, mark both sides and place on a baking sheet.
Bake in 350 degree oven for 12 minutes or until cooked through.
Arrange on platter and Drizzle with Maple Syrup
Top with Crumbled Goat cheese and Sage.
Note: When served at the Grafton Inn, the butternut squash and sage come from the inn’s own garden. The Chevre used is from VT Butter and Cheese Co. and the maple syrup comes from Plummer’s Sugar House in Grafton VT.
Captain’s House Inn Pumpkin Pie Pancakes
Then, in a separate bowl, mix:
1 1/2 cup canned pumpkin (or fresh, cooked and mashed)
1 cup milk
3/4 cup vegetable oil
1/2 tsp 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. Maybe held in a 250 degree oven, covered loosely.
Try with sautéed apples or pears.
Of course, we happen to think that any of these recipes as well as all the fabulous fall foods served at DINE inns is best enjoyed right out of the oven during your DINE getaway. We look forward to hosting you for your Harvest to Holidays escape. Don’t forget to book directly with your favorite DINE inn for the best availability and prices.
In Maine: Inn at English Meadows in Kennebunkport.
In Connecticut: Inn at Harbor Hill Marina in Niantic