Sunday, February 27, 2011

Herbed Eggs in Ham Cups

Herbed Eggs in Ham Cups

2 Tablespoons unsalted butter or margarine, melted
12 slices (about 8–10 ounces total, prepackaged or from the deli counter) Black Forest or smoked Virginia ham, cut a little thinner than a slice of American cheese
2 Tablespoons maple syrup
2 Tablespoons finely chopped fresh dill or chives; if using dried herbs, use 1 1/2 teaspoons
12 large eggs
1/2 teaspoon salt
1/4 teaspoon black pepper
Additional dill or chive sprigs for garnish
Toasted, buttered whole-wheat bread cut into triangles

step 1: Position one baking rack in the
middle of the oven and preheat the oven to
400 degrees F. Using a pastry brush and the
melted butter or margarine, generously coat
the inside of all 12 cups in a standard-size
muffin tin.
step 2: Fit 1 slice of ham into each cup,
pressing down gently to line the cup. The
ends will stick up over the edges of the cups
before cooking. (The ham shrinks
considerably during baking and will form a
more cup-like appearance.)
step 3: Spoon 1/2 teaspoon of maple syrup
into the bottom of each ham cup, followed
by 1/2 teaspoon of dill or chives. (If using
dried herbs, use 1/8 teaspoon.) Crack 1 egg
into each ham cup.
step 4: Bake until whites are cooked and
yolks are firm, about 20 minutes. If any
large bubbles form on the eggs during
baking, pierce them with a toothpick or
wooden skewer while they cook.
step 5: Remove the baking pan from the
oven and season the eggs with salt and
pepper. Using 2 teaspoons or small
spatulas, carefully lift the full ham cups out
and place on a serving plate. Garnish with
fresh herb sprigs (if using) and serve immediately.

Tuesday, February 22, 2011


Just got a cancellation for our Inn To Inn Snow Shoe Adventure for March 4-6th. Only 1 room available. The conditions up here in NH have been great this winter, we couldn't have written a better script. Downhill at both Mt. Sunapee and Pat's Peak are perfect this week.

Our Moonlight Snow Shoe Trek this past Saturday was filled with 25 participants enjoying the great outdoors. Getting into a winter sport sure makes the season pass quickly.

Local farmers started to put up their sap buckets last Friday when the temps hit near 60.

Spring is just around the next corner.

Friday, February 4, 2011

Mother, Daughers, Sisters and Friends

Mother, Daughter, Sisters and Friends, May 20-22
Gardening Workshop and Victorian Tea

Remember the way things used to be...that closeness you used to share? Come, rekindle that special friendship.
After breakfast on Saturday, enjoy exploring the wonderful little artisan shops in the Sunapee area or some tax-free outlet shopping in Tilton. Later, return to the Inn for our 3pm workshop on "container gardening" with our Master gardener, Dick Wright.
Even the smallest patio or porch can boast a crop of vegetables, herbs or a garden of flowers in containers. Planter boxes, wooden barrels, hanging baskets and large flowerpots are just some of the containers that can be used.
Our Master Gardener will give expert advise, answer questions and offer innovative ideas. Leave inspired to get more creative when designing your containers. Following the workshop will be our four course Victorian Tea.
This weekend includes:
Two nights accommodations
Candlelight & crystal" breakfasts
Gardening workshop
Four course Victorian Tea
Package is $39 pp over room rate

Chocolate Fest!

Chocolate Fest, March 5
An inn-credible edible weekend!
Colby-Sawyer College and the Lake Sunapee Regional Chamber of Commerce will co-sponsor the 16th Annual Chocolate Fest. This tradition, anticipated by chocolate lovers across the region, will feature some of the Lake Sunapee area's most celebrated creators of chocolate desserts. The celebration of sweets will be held on Saturday March 5, 2011. Last year's event drew over 400 chocolate lovers.
Package includes:
Hearty country breakfast each morning
Tickets to the Chocolate Fest
$15 pp over room rate

Currier & Ives Maple Sugar Weekend and Progressive

New Hampshire Inns Welcome Spring with Currier and Ives Maple Sugar Weekend and Progressive Dinner, March 18-20
Rosewood Country Inn, The Candlelite Inn, And Henniker House Offer Two Night Getaway Where Maple Is The Key Ingredient
As spring approaches in New Hampshire, the days get longer, temperatures rise and buckets and tubing appear on the roadsides to herald the start of maple sugar season. To celebrate this annual event, three country inns in the Sunapee region have joined together to offer a Currier & Ives Maple Sugar Weekend and Progressive Dinner, March 18-20.
Three quintessential New Hampshire inns - Rosewood Country Inn, The Candlelite Inn and Henniker House Bed & Breakfast are offering a weekend getaway amidst a backdrop that's right out of a Currier & Ives scene. The two night package includes a mapped, self-guided tour of neighboring sugar houses where guests can see maple syrup made the old-fashioned way, and learn the history of the time honored tradition from the Native Americans to the present. The guide also includes suggestions for antiquing and tax-free shopping, and areas for snow shoeing and cross country skiing. After a day of t ouring, guests can treat themselves to a romantic sleigh ride over the river and through the woods at the Rosewood Country Inn (optional spring sleigh rides are weather dependent and $25 per person. Pre-registration is required).
The three-course Progressive Dinner starts with hors d'oeuvres at the Henniker House overlooking the Contoocook River, entrees served fireside at the Rosewood Country Inn, and ends with desserts at the cozy Candlelite Inn.
The Currier & Ives Maple Sugar Weekend & Progressive Dinner package includes the following:
Two nights lodging at the inn of your choice
Hearty country breakfasts where maple is the star ingredient
Map of area sugar houses for self guided tours
Three-course, progressive dinner (not including in lodging price)
Pint of maple syrup to take home
This two night lodging package is priced from $210 for the Henniker House and from $258 for the Rosewood Country Inn and Candlelite Inn, based on double occupancy.
The Progressive Dinner is $39 per person exclusive of tax and gratuity and is not included in the lodging portion of the package.
To book this package, contact the individual inns listed below.
The Rosewood Country Inn please
check our rooms out.
The Candelite Inn
Henniker House