Starter of broiled grapefruit with blackberry garnish; Entree course of pork tenderloin cutlets, hash brown potatoes, baked egg cheese soufflé, with a homemade (of course!) apple cranberry cinnamon scone with fresh lemon curd.
Browsing the blog archives for September, 2011
Starter of broiled grapefruit with blackberry garnish; Entree course of pork tenderloin cutlets, hash brown potatoes, baked egg cheese soufflé, with a homemade (of course!) apple cranberry cinnamon scone with fresh lemon curd.
Grilled peach with fresh raspberries and raspberry sauce, garnished with sweetened whipped cream and fresh mint. Eggs to guest’s preference with country ham, baked tomato slice with seasoned bread crumbs and Asiago cheese, fresh blueberry scones, and steamed asparagus with Hollandaise sauce. Recipes coming soon!
Served mixed melon cup with bite size pieces of zucchini bread, and Stonehurst Place Waffles with caramelized bananas featuring our own Stonehurst Honey, garnished with whipped cream, baked black peppered bacon and Organic Vermont maple syrup. Oh my! download pdf of our Stonehurst Place Waffles recipe
Breakfast today – yum! * starter of Sparkling Oranges served with Orange Cranberry Walnut Bread * Traditional Eggs Benedict served with Oven Roasted Potatoes, garnished with Tomato
We’re so proud of Master Beekeeper, Linda Tillman, for her many wins at this year’s MABA annual picnic and auction. Linda took home one red and three blue and ribbons: red ribbon – cut comb honey (from our very own Stonehurst Place hives!!). blue ribbon – wax block (very hard to pour well) blue ribbon – chunk [...]
At Stonehurst Place we cook with Organic ingredients whenever possible. 2 cups fresh blueberries, divided 1⁄2 cup granulated sugar, plus 1 Tablespoon, divided 3⁄4 cup water 1 1⁄3 cups all-purpose flour 1 teaspoon sea salt, fine 1 1⁄2 teaspoon aluminum-free baking powder 1⁄4 teaspoon freshly grated nutmeg 1 large egg, beaten 1 cup sour cream [...]