Seneca Lake Bed and Breakfast, Dundee NY B&B, FInger Lakes Inn

Cranberry Orange Scones

2011-12-21T12:09:00.000-05:00

We are so pleased that this has been a very successful year for The Pearl of Seneca Lake B&B. We have gotten to know so many wonderful people and have enjoyed them tremendously. Now, as our season is coming to an end we will use this time to prepare for the 2012 season by renewing ourselves and our home. We both know that we will miss the breakfast conversations and the laughter that follows. The quiet time of the winter will be good for our soul and we’ll look forward to welcoming you all in early spring.

This is a new recipe and a perfect one for the Holiday Season. It seems to have the perfect blend of sweetness and the tart taste of the cranberries. I think it is a winner.

Cranberry Orange Scones

Mix together:
1 ½ cups flour
¼ cup sugar
3 tsp baking powder
¼ tsp salt

Cut in:
¼ cup butter (4 tbsp)

Stir in:
½ cup dried cranberries
2 tsp grated orange rind

Mix separately:
½ cup buttermilk
1 egg

Add wet ingredients to the dry ingredients and mix until just moist. Knead a few times, pat into a circle and cut into triangle wedges. Place on greased cookie sheet, Silpat or parchment paper.

Bake at 400 deg for about 18 minutes.

Mix together and drizzle over the warm scones:
1 cup powdered sugar
2-3 tbsp orange juice

- Mary

Poached Pears

2011-09-30T11:47:00.001-04:00

Fall in the Finger Lakes is so beautiful. The leaves are changing color and the grapes are being harvested as we prepare for the winter months. What I like best about the fall are the many fruits and vegetables that are abundant on the road side stands. In preparing for breakfast, I continually buy peaches, pears, plums, berries, apples, potatoes, tomatoes, garlic and onions, all grown locally.

The following is a Poached Pear recipe that everyone loves. The pears are soft and cooked perfectly with a tinge of cinnamon and cloves. The orange juice keeps the pears a beautiful white and prevents them from oxidizing and turning brown. (I save the juice and spices to use the next time I poach pears.) This recipe is a keeper!

Poached Pears

4 firm pears, peeled, cored, and halved
2 c. orange juice
2 or 3 cinnamon sticks
6 whole cloves

1 tbsp Grand Marnier, if desired
Yogurt
Raspberry Jam

In a medium casserole dish, place pears cut side down. Add juice, cloves, and cinnamon sticks. Bake at 325 degrees for 40 - 45 minutes until tender when pierced with a fork. Top with a dollop of yogurt and a teaspoon of raspberry jam. Serves 8.

- Mary

Tomato, Basil and Mozzarella Frittata

2011-08-16T15:30:00.000-04:00

In the evenings, I often browse the internet looking for new recipes. I find it challenging and a little exciting trying new recipes. (Although it is necessary to try it first before I serve it to our guests at The Pearl.) I always love Insalata Caprese Salad, and found on the internet a variety of recipes that add eggs to the basic ingredients, making a very tasty breakfast. This recipe comes together quickly and is easy to make.

Preheat the broiler and set the rack about 6 inches from the heat.

Cut:

10 fresh basil – rolled into a tight cylinder and cut to make thin strips.

In a 10 inch ovenproof skillet add:

1 tbsp extra virgin olive oil

1 clove garlic minced very fine - cooked until softened

In separate bowl lightly beat:

5-8 eggs

Salt and pepper

Pour eggs into pan and let eggs begin to set around the edges. Using a spatula, lift the edges of the egg and tilt the pan allowing the uncooked eggs to run underneath the cooked eggs. Cook until eggs are set on the bottom and still liquid on top.

Remove from heat and scatter on top of the eggs:

Chopped basil

1 large handful of cherry tomatoes, quartered

¼ cup shredded mozzarella cheese

Place skillet under broiler and cook until eggs are set, edges are puffed and the cheese is melted - about 1-2 minutes. Be careful not to overcook the eggs. They should be moist.

This is also good with olives, onions or mushrooms.

- Mary

Finger Lakes Folklore

2011-07-13T16:23:00.000-04:00

There are many stories/myths as to how the Finger Lakes of New York State came to be. I particularly like the old Indian story that when God create the world, He rested on the seventh day and placed his hand on what would become the Finger Lakes. His handprint became one of the most beautiful lands ever created.

Of course, the geologist tells us a different story. There are actually eleven finger-shaped lakes in upper New York State that were formed when the glaciers receded at the end of the last ice age. They are: Otisco Lake, Skaneateles Lake, Owasco Lake, Cayuga Lake, Seneca Lake, Keuka Lake, Canandaigua Lake, Honeoye Lake, Canadice Lake, Hemlock Lake and Conesus Lake. This area also has an abundance of fantastic gorges and majestic waterfalls that were also created at the same time.

Each lake is unique and is named from an Native American word. Honeoye Lake ("Finger Lying") is the shallowest. Seneca Lake ("Stoney Place") is the deepest and widest, and Cayuga Lake ("Boat Landing") is the longest. Our neighbor Keuka Lake (“Canoe Landing”) is also called the “Crooked Lake” because of its “Y” shape.

I have another story that I like to tell of someone who was traveling around the country (now on the west coast) and stopped in a church to ask for a phone to talk to God. The preacher told him that it would be a long distance call and would cost $200 a minute. He found this curious and stopped again at a church when he was in the mid-west, where he asked to use the phone to again talk to God. He was then told that it would cost $125 a minute. Eventually he found a church in the Finger Lakes region (just down the road from us), and again asked to use the phone to talk to God. He was very happy to hear that this phone call was a local call and toll free. :-)

So… now you know how special it is in the Finger Lakes area.

- Mary

Sour Cherry and Walnut Scones

2011-06-27T12:56:00.000-04:00

Exchanging recipes has been a tradition among families and friends for years. It always seems special when guests share a family recipe with me. I am honored. The following recipe came from one of our guests, Ann Marie. It is different than my traditional scones and is a nice addition to my repertoire. It is a little like a coffee cake with the cinnamon/sugar topping. I think that you will like it.

Sour Cherry and Walnut Scones

Preheat the oven to 375 deg. Grease a baking sheet, use parchment paper or Silpat liner. The secret to scones is to keep the dough cold. After I have cut the butter into the flour mixture, I often place the bowl in the freezer for a few minutes. (I have also prepared the dry ingredients with butter and freeze it until I am ready to proceed.) These scones use 50% cake flour which seems to provide a tender scone since the gluten is inhibited. After the scones are made, I place them on the refrigerator shelf till I am ready to bake them.

In a large bowl with a pastry cutter or food processors add:

1 cup all purpose flour

1 cup cake flour

½ cup sugar

2 tsp baking powder

½ tsp baking soda

1 tsp orange zest

8 tbsp butter, cut into ½ inch pieces

Cut butter with pastry cutter into flour mixture or pulse the flour and butter a few seconds in a food processor, being careful not to over-mix and warm the butter. (You want chunks of butter that will melt in the oven)

Add to mixture:

3/4 cup dried tart cherries

½ cup walnuts, chopped coarsely

½ cup chocolate chips (optional)

Gently add the following to the dry ingredients:

2/3 cup buttermilk

Mix till all the ingredients come together. (Depending on the dryness of the flour, you might have to add additional milk.) Form into a round, about ½ -1 inch thick. Cut into triangles and place on baking sheet

Sprinkle the scones with

¼ cup sugar

¼ tsp cinnamon

- Mary

Relaxing at The Pearl

2011-06-14T17:48:00.000-04:00

Some of our guests have said that coming and spending time at The Pearl is essential for their survival – it is not a luxury. Their life with family commitments and job responsibilities contributes to their stress. It seems that we all need time to relax and “unwind”. This is not a new idea. We often mention to our guests the need to relax, and that seems to give them permission to “do nothing”, either by themselves or with their partner – a time to relax and be themselves.

Some of the suggestions we make to our guests are:

• Do nothing, have a glass of wine or a cup of coffee and just sit and look at the lake.

• Sit quietly on our dock.

• Relax in our two-person hammock.

• Read a book.

• Start a bonfire, cook hot dogs, roast marshmallows, make a s’more.

• Walk our nature trail.

• Take a canoe ride or a ride in the row boat. Go for a swim.

• Play a game of horseshoes.

• Visit the cookie jar.

So… don’t worry about things to do in the area. We all may have to schedule time to just “unwind”. That might be the best thing you can do for your family, your job, and your own survival.

- Mary

Black Forest Biscottis

2011-05-25T14:37:00.000-04:00

Chocolate Biscottis are a real treat, especially for our guests here at The Pearl. These biscottis have a soft texture due to the addition of the butter. I love including the cherries and chocolate chips. To cut down on the clean up, I usually make the Almond Biscotti first, and then use the same bowls and utensils to make the Black Forest Biscotti. This recipe came from the Moosewood Restaurant and contains 127 calories.

Black Forest Biscotti

Preheat oven to 350 deg. Lightly oil a baking sheet or use Silpat or parchment paper.

Heat to boiling and then set aside:
½ cup cherries
1 cup water

Using an electric mixer or whisk, cream together:
¼ cup butter, room temperature
¾ cup sugar

Add to cream mixture:
2 eggs
1 tsp vanilla extract
½ tsp almond extract

Fold in:
½ cup semi-sweet chocolate chips
½ cup chopped toasted almonds (optional)

In a separate bowl, combine:
2 cups + 2 tbsp all purpose flour
1/3 cup unsweetened cocoa powder
1 ½ tsp baking powder
¼ tsp salt

Fold the wet ingredients into dry ingredients and press together to form an approx 12 x 3 inch log shape. Press down on log to flatten into an inch thickness.

Bake at the top rack of a 350 deg oven for 20 min until slightly brown. Slide log onto cutting board. When cool, slice crosswise into ¾ inch pieces. Lay each biscotti cut side up on the baking sheet. Bake for 5 min on each side, using tongs to flip cookie over. Cool.

- Mary

Returning Guests

2011-05-14T16:47:00.000-04:00

We are so honored and pleased to see the return of guests who have stayed with us at various times over the last few years. It is fun to hear about their accomplishments or various life changes, and it really makes our life easier since they are familiar with the house, the coffee pot, the fire pit and of course, the cookie jar. It warms my heart when they request a particular breakfast item. Several times, guests have become good friends and book the same weekend the following year.

In recognition of our gratitude for the 2nd, 3rd, 4th and 5th timers, we give our guests ”The Pearl of Seneca Lake” mugs the first time they are with us, and wine glasses and/or buffet plates for subsequent visits. We have a very special surprise for guests who have stayed with us for 10 days or more. We’ll keep that a secret to really make it a surprise.

Peter, being a mathematician, tells me that over the last 5 years, we have averaged 32-35% returning guests. For the 2011 season, our returning guest rate remains at 35%, and many times potential returning guests are not able to come because they tried to make reservations too late.

Thank you all for staying with us and for your love and friendship. We are truly blessed.

- Mary

Biscottis

2011-04-28T12:10:00.000-04:00

People love cookies. And they really seem to love dunking cookies in coffee, tea or milk at The Pearl. Over the last few years, I have added biscottis to a second cookie jar. They have very little butter and are low in calories. I found this recipe in one of the Moosewood Restaurant Cookbooks. They have listed the calorie count at 127 calories per cookie. They are not a sweet cookie and can be very addicting.

You can toast almonds in a 350 deg oven for 5-10 min.

Almond Biscotti

Preheat oven to 350 deg. Lightly oil a baking sheet or use Silpat or parchment paper.

Using an electric mixer or whisk, cream together:
¼ cup butter, room temperature
¾ cup sugar

Add to cream mixture:
2 eggs
1 tsp vanilla extract
½ tsp almond extract
2 tsp grated orange peel

Fold in:
½ cup chopped toasted almonds

In a separate bowl, combine:
2 ¼ cups all purpose flour
1 ½ tsp baking powder
1/8 tsp ground nutmeg
¼ tsp salt

Fold the wet ingredients into dry ingredients and press together to form an approx 12 x 3 inch log shape.

Press down on log to flatten into an inch thickness.

Bake on the top rack of a 350 deg oven for 20 min until slightly brown. Slide log onto cutting board. When cool, slice crosswise into ¾ inch pieces. Lay each biscotti cut side up on the baking sheet. Bake for 5 min on each side, using tongs to flop cookie over. Cool and enjoy.

- Mary

Guest Demographics are Important to Us

2011-04-16T14:07:00.003-04:00

It is so important for innkeepers to know their changing demographics. The demographics at our B&B have changed over the last 6 years. When we first opened in 2005, our primary guests were retired people or those about to retire. When the economy took a tumble, everything changed. It seems now we have more people in the 30-50 age range. This is important for us as innkeepers since we have noticed some foods are generational. People from Europe and those over 60 love poached eggs. The athlete, vegetarian and those who are health-conscious want our 5-grain toast and granola with yogurt or almond milk along with the entrée. Some of our retired people are staying away from roughage and so they eat my home made white bread and fruit along with a smaller entrée. I have to be aware and provide for those who work at manual labor and need more food than those who work at a desk.

The best part is that all of our guests are the best. They are fun, interesting people. Some guests are here to relax and are on a “lovers’ weekend”. Others do the wineries or the race track. We were told when we opened to use our good things. Nothing will happen to them, and that seems to be true. People take very good care of everything that they use and are very respectful, helpful and welcoming to each other. I love it when I hear them share experiences and tell each other about their favorite winery or restaurant. An amazing fact is that they always have things in common – areas of work, towns they lived in, hobbies, etc. At one breakfast, we had 3 librarians. Another time we had all carpenters and construction workers. And then we always feel very safe when the house is full of medical people.

As you can imagine, out main focus is breakfast and making each person feel welcome and comfortable in our home. This is not hard to do. When you connect good people in a good environment, only good things can happen.

- Mary

Making Breakfast for a Vegan

2011-04-05T12:22:00.000-04:00

Making breakfast for a vegan at our B and B or for someone who limits their cheese intake makes life interesting. I always love the challenge and that drives me to find and try new recipes. A variation in the breakfast menu prevents me from getting stagnant or bored making the same things each week or so. When people make reservations and Peter tells me about a dietary restriction or preference, it awakens my creativity and at times provides a challenge meeting all the various needs. (And knowing ahead of time makes all the difference. When we are serving the entrée and I then find out that someone does not eat eggs, cheese, meat, pork, gluten, onions, peppers, etc, it can become difficult and leave me no time to be creative.)

I found the following recipe for Spinach and Red Pepper Frittata as a result of such a challenge. The recipe was in the New York Times. It is so pretty, easy to make and you feel good after you eat it. This recipe is a keeper and will be great in the summer when spinach and red peppers are so plentiful in the area. So enjoy –

Spinach and Red Pepper Frittata

Wilt spinach in a large skillet with the water left on after washing. Remove from the heat, rinse with cold water and squeeze out excess water. (I use the salad spinner)

1 6-oz bag of baby spinach or a bunch of spinach

Using a 10” skillet, heat and cook about 5-10 minutes:

1 tbsp extra virgin olive oil
2 red bell peppers, seeded and cut into small dice

Add and stir a few seconds and then remove from the heat:

1-2 garlic cloves, minced
10 fresh marjoram leaves

In a separate bowl beat:
8 eggs
½ tsp salt
2 tbsp milk

Then add the cooked spinach and red pepper and remove from the heat. Clean and dry the pan.

Heat another tbsp of olive oil over medium high heat till pan sizzles. Pour in the egg mixture, tilting the pan to distribute the eggs and filling. Occasionally, lift up the edge of the frittata with a spatula to allow a little of the eggs to run underneath. Turn heat to low and cook for about 10 min. or until the eggs set.

Preheat the broiler and place the pan under the broiler for 1-3 minutes. It will brown slightly and puff up under the broiler. Remove from the broiler and let cool for 5-15 minutes. Loosen the edges with a spatula and slide onto a platter or cutting board. Cut into wedges. This frittata can be served hot, warm, at room temperature or cold.

- Mary

Have an Unprogrammed Vacation

2011-03-21T14:06:00.000-04:00

Do you really want to program your vacation? One of the most common questions we have is what can we do at The Pearl of Seneca Lake B&B and around Seneca Lake?

We find that our guests usually crave the opportunity to “do nothing”. They sleep late, eat a hearty breakfast (no lunch necessary), and maybe go out to visit a few wineries, take out the canoe or row boat, sit on the dock with a book and/or a glass of wine, take a nap in our two person hammock, and have a lazy dinner. Some enjoy a night cap under the stars. And sometimes they have a bonfire and roast s’mores.

Each person is so different and has different needs. Only you will know what you need to do or not to do.

You might want to check out our attractions page to see the listing of things to do, things to see and places to eat. We have provided links to various web sites, dates of area events and phone numbers. We look forward to seeing you relax and enjoy the beauty of the Finger Lakes. Be sure to make your vacation a renewing experience.

- Mary

Chocolate Chip Cookies

2011-03-09T16:41:00.001-05:00

The power of cookies is so amazing. It seems that they are the ultimate comfort food. When we first moved into our house and the builders were still working, I tried different recipes and made sure they were coming out of the oven at break time. They were a hit. I then began to give some to the UPS man and the other tradesmen. It seemed logical to give some to our B&B guests as they were leaving, and that practice has continued. We have heard that some guests return because they love these cookies. They also seem to raid the cookie jar which always warms my heart.

The following is the recipe that is also posted on our web site. Some of the secrets that have been developed are to really beat the butter/sugar/eggs/vanilla, and use a variety of different kinds of chocolate chips. Another idea suggested by Cook’s Illustrated is to let the ingredients sit at different stages, and again when everything is mixed together. Those ideas do seem to make a difference.

Chocolate Chip Cookies
Combine the ingredients in the following order:
1 cup oil or butter
1 cup white sugar
1 cup brown sugar
2 eggs
1 tsp vanilla

Let set for 5-10 minutes. Then add:

2 cups flour (when doubling, use 3 1/2 cups flour)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt

(The choc chips mix with the batter better if added before the oatmeal.)
2 cups chocolate chips, some semi sweet, milk choc, dark choc. or bitter-sweet choc.
1 1/2 cup nuts

2 1/2 cups blended oatmeal
(Measure oatmeal; blend in blender to a fine powder)
(Nuts can be added to blender)

I have found that if I let the cookies sit on the counter for 20 minutes to 2 hours, they have a nicer consistency after they are baked.

Place on cookie sheet. Bake about 10 min at 375 deg. Enjoy!

- Mary

Baked Egg and Ham Cups

2011-02-26T12:32:00.001-05:00

For being in the middle of winter with pending storms, we had quite a few guests this week at our Finger Lakes B & B. I was able to serve some of my new recipes and they were very well received. One that is particularly good and makes a nice presentation is the Baked Eggs and Ham Cups. This recipe came from Gale Gand's Brunch! book.

I first tried this recipe using standard muffin cups and found that using larger muffin tins worked best. The smaller cups had a tendency to overflow when I added the large eggs. It might work better with medium eggs. We hope to soon have the recipe on our food and recipe page, but until then, the recipe follows.

Baked Egg and Ham Cups

Preheat the oven to 375 deg.

Grease and line 4 compartments in muffin tins with:

4 1/16-inch (or so) thick round ham slices. (Fold each ham slice into quarters and place in center of muffin cup and open up to fill the cup.)

In each ham cup add
1 tsp pesto
2 eggs (eggs can be cracked into a pitcher/measuring cup and poured into the cups)

Place in each cup
2 ¾ inch mozzarella cubes
2 cherry tomatoes
salt and pepper to taste

Bake 15-20 min until the egg whites are set and the yolk is a little runny. Remove the ham cups and serve.

bed bug protection

2011-02-13T22:24:00.001-05:00

This was a fun weekend with a full house of siblings and friends. We like it when groups come. It is so good to hear the group laugh and tell stories.

After they left, it was a good time to put the new bed bug protectors on all the beds. (The bed bug protector pillow cases are on back order and we should have them in the next week.) It is strange to think that we have to protect our guests from "those critters", but I understand that they could be a potential problem and it gives our guests a level of comfort.

I am looking for some good cup cake recipes that are exceptional. Cup cakes are becoming popular again and they would be perfect to serve our guests. If anyone has good recipes, I would love to have you share them with me.

PAII conference

2011-01-18T10:09:00.006-05:00

We have just attended the Professional Association of Innkeepers International (PAII) Conference in Charleston, SC. We got to meet and talk to other innkeepers and it was interesting to hear how others run their B&B's. I attended the sessions on cooking and Peter attended the business, financial and internet sessions. (I think my choices were much more enjoyable, although we need both skills.) Over the last 6 years, my cooking skills have increased and I have learned new techniques and recipes. A lot of the Pearl's favorite recipes are listed on our web site under the Food and Recipes page. Peter has made it easy for you to print out any of them if you are interested in trying any. If you have any questions or concerns, give me a call. I am more than happy to talk about food, etc.

Mary

Seneca Lake Wineries

2009-04-01T17:43:00.005-04:00

The Pearl of Seneca Lake Bed and Breakfast is located in the heart of the Seneca Lake Wine Trail, and is less than an hour from the wineries on Keuka Lake and Cayuga Lake. This is a great destination for you to come when you're visiting the wineries. At the end of the day, you can relax on our lakeside deck, or enjoy our fire pit. We also can provide a reduced rate with Quality Wine Tours. Come give us a try!