Thursday, August 26, 2010

Gingery Shrimp Liguini

When I get a surprise visit from friends or neighbors and I can talk them into staying for dinner I often resort to this quick and tasty meal. Served with a salad it is very easy.


1 1/2 lb. of large fresh or frozen raw shrimp, shells on
2 Tbsp. extra virgin olive oil
a 1 inch piece of fresh ginger, peeled and finely chopped
2 limes, zest and juice
8 oz. of un-sweetened coconut milk, I use canned
4 Tbsp. of fresh Cilantro, finely chopped
Salt and Pepper to taste

Luigini for 4, cooked al dente and kept hot.


Defrost shrimp under cold water if they are frozen and pat dry with paper towels. If they are fresh rinse under cold water and pat dry with paper towels.
Zest the limes before squeezing the juice. Set both aside.
In a large wok or frying pan add olive oil and heat until hot but not smoking. Add chopped ginger and saute until fragrant. Add shrimp, lime zest and juice and saute until they turn pink. This shouldn't take more than than 3 - 4 minutes. With a slotted spoon remove just the cooked shrimp and keep warm. Return the pan with the ginger and lime juice to the stove. Add coconut milk and cook for 2-3 min until slightly reduced. Add salt and pepper to taste. While the sauce is cooking peel the shrimp and return to the pan. Remove sauce from heat, adjust seasoning to taste, add chopped cilantro and serve over hot pasta.

Brampton Inn 
Danielle Hanscom Bed and Breakfast Foodie
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Sunday, August 22, 2010

Grilled Pineapple

Not only are the eight broads great friends and colleagues, but we enjoy a terrific community of innkeepers from around North America.  I think the idea for grilled pineapple originated with Lynnette (one of the Broads).  I initially started with pineapple spears marinated in a honey lemon sauce that were grilled on the stove in butter.  I served with coconut sprinkled on top and guests loved it.

Then I stayed with friends and colleagues Ashley and Glenn Mon at Hamanassett Bed & Breakfast in the Brandywine Valley area of Pennsylvania.  Ashley served grilled pineapple that morning and I immediately came back to The Beechmont and started my own version.  It certainly deserves a nod to Ashley!

I was not raised in Hawaii, so my knowledge of pineapples is from experience and from reading.  Pineapples have to travel to those of us on the mainland from quite a distance and it's hard to judge freshness.  Some are flown in while others arrive via boats or trucks whether from the Honduras, Mexico, Costa Rica, or Puerto Rico.  The trip can take a few hours or several days.

It's a myth, as I understand, to assume you can pull a leaf from the top and judge its freshness (the easier to pull the leaf the fresher the pineapple: not true).  Starting at the base, look for a yellow color, which should indicate more flavor and sugar content.  There should be a pleasant, mild pineapple aroma at the base and a firm or perhaps gently yielding give to the touch.  Do not purchase a pineapple that smells moldy.  An overripe pineapple might be wrinkled or cushiony, and you certainly do not want one that leaks, has cracks in it, is brown, or has withered leaves.


One pineapple
Brown sugar (approximately 1/2 cup for a whole pineapple)
Freshly grated nutmeg
Strawberries, raspberries, mandarin oranges for garnish
Coconut for garnish
Lemon sorbet or coconut gelato for garnish


Slice the top and bottom of the pineapple.
Slice the pineapple in rounds, about 1/3 inch in thickness
Cut around each slice to remove the outer covering of the pineapple
Core the center
Place on a sheet lined with foil
Sprinkle generously with brown sugar
Sprinkle with cinnamon
Sprinkle with freshly grated nutmeg

Preheat the broiler.
Place the baking sheet under the broiler for 4 minutes.  Check.  If the brown sugar isn't bubbly, then set the timer for another minute and check.
Keep warm in a 300 degree oven until you are ready to serve.

Serve on a plate with a scoop of gelato or sorbet in the center, berries or other fruit for garnish, and a sprinkle of coconut on top.
Kathryn White
Bed and Breakfast Foodie
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Tuesday, August 17, 2010

Apple Galette

I have been experimenting with this kind of tart for a long time. Here is the result of many tries that our guests have been enjoying for afternoon tea.

for the crust:
1cup unbleached flour
1/4 cup yellow corn meal
2 teaspoons sugar
1/2 teaspoon salt
6 tablespoons cold, unsalted butter cut into 12 pieces
4 tablespoons sour cream
1/3 cup ice water

for the apple topping:
2 large Golden Delicious Apples
1/4 cup granulated sugar
1 lemon zest and juice

In a small bowl mix sour cream and ice water. Keep refrigerated.
In the bowl of a food processor mix flour, cornmeal, sugar and salt. Pulse a couple of times to mix well.
Sprinkle butter pieces over flour mixture and pulse until the butter pieces are the size of peas.
Add sour cream mixture and pulse until the dough barely holds together. Dump onto a clean work surface and gently pat together using as little additional flour as possible until it dough is formed. Don't over do it. Wrap in plastic wrap and refrigerate for at least one hour.

Preheat oven to 375 degrees.

Meanwhile prepare the apples. Peel, core and slice apples. Add lemon zest, sugar and 2 tablespoons of lemon juice. Reserve leftover juice for another use. Toss apples gently and set aside.

When dough is pretty firm roll it out into a 12 inch diameter circle. It doesn't have to be perfect. Move the circle onto a cookie sheet lined with a piece of parchment paper. Leaving a 2 1/2 inch edge arrange apples on top of dough circle. This does not have to be very exact. Fold edges of dough over the apples towards the center leaving about a 6 inch opening in the middle. Sprinkle top with coarse sugar and bake for approx. 40 min. until top is golden and the apples are done.

Let cool on cookie sheet for 10 min. before removing to a cooling rack or a plate.

Serve warm with a scoop of vanilla ice cream.

Brampton Inn 
Danielle Hanscom
Bed and Breakfast Foodie
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Saturday, August 14, 2010

A peek at the Brampton's kitchen, Chestertown MD

More than just recipes!  The 8 broads are a really fun bunch of ladies with over 150 years of innkeeping experience between them. So, in addition to the recipes that we are posting .. at an admittedly slower rate during our busy summer months.. we are going to share a little more about ourselves, our kitchens and the amazing amount of fun we have doing what we do. 
Danielle  (that's her in the facebook profile pic this week hanging onto a Maryland Blue Crab, a specialty in her neck of the woods, the Chesapeake) innkeeper at The Brampton is not far from the water and there is boating, fishing and I am sure, crabbing galore.  On a recent .. ok. so there was snow flying .. we gathered in her bright and cheery keeping room, laughed as we downed amazing biscotti and mountains of the best cookies ever. Her kitchen was abuzz with more cookies being made, shirred eggs  ready for the oven and truly Swiss Birchermuesli. Had it been the right time of year breakfast on the most amazing front porch ever would have truly been in order. 

When asked this morning what her favorite kitchen tool/appliance was .. this was her response:
After cooking for 24 an a-la-carte breakfast in less than an hour this morning (it seemed that there was a conspiracy for everybody to sit down at once) I would say that my favorite appliance is my 6 burner, 24 inch griddle top, 2 oven Vulcan stove. It's 19 years old beauty, (old enough to vote), but I couldn't live without it.
A voting Vulcan!  Gotta love that. I bet that stove has stories to tell!

The Brampton Inn
 Danielle Hanscomb
Bed and Breakfast Foodie
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Tuesday, August 3, 2010

Summer Potato Salad

Potato Salad and Summer just seem to go hand in hand. Growing up in a Pennsylvania Dutch Family potato salad tended to be sweeter than most. Passed down to me was a recipe that used a cooked dressing with eggs, cider vinegar and sugar. It was loaded with celery, chopped eggs, diced potatoes and grated carrots.  When I was introduced to Werner’s family in Schlatt, Switzerland they made a whole different kind of potato salad. I have some very fond memories of evenings at the farm grilling the best sausages you can ever imagine and pairing it with this wonderful take on potato salad. This is as close to that recipe as I can come as I don’t think they used one. The key to its wonderful flavor is the beef bullion. If you want to keep it vegetarian use vegetable stock.

3 pound potatoes,
1 medium onion chopped
2 garlic cloves, chopped
1 bunch parsley minced
chives, finely chopped
3/4 cup mayonnaise
1 cup beef stock or bullion, warm
2 tablespoons vinegar
1 teaspoon Dijon mustard
1 1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon aromat, (seasoned yellow salt)
1/2 teaspoon Maggi

Boil the potatoes in salted water, cool somewhat

Meanwhile mix all of the other ingredients in a large bowl
Slice the potatoes while still warm and add to the bowl
Toss with the dressing
Add extra bullion to taste or as needed for moisture
Serve on a bed of fresh greens

In the photo I served it with diced avacado and a mix of yellow and red heirloom tomatoes. Add a grilled sausage and this would make the perfect summer supper. 

 Swiss Woods Bed and Breakfast
Debbie Mosimann
Bed and Breakfast Foodie
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