Bernerhof Inn Bed and Breakfast
Caramel Apple Spice Cupcake Recipe 16 Aug 2013, 6:37 am
Caramel Apple Spice Cupcakes w/ Cinnamon Cream Cheese
By Chef Steffani Adaska
1 1/2 cups AP (all purpose) flour
1 Tablespoon apple pie spice mix (see recipe below)
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup sugar
2/3 cup sweet cream butter, at room temperature
1 teaspoon vanilla extract
2/3 cup whole milk, room temperature
1 egg, room temperature
1 Granny Smith apple peeled, cored, small dice
For the Icing:
1- 8 oz package of cream cheese, room temperature
3 Tablespoons sweet cream butter, room temperature
2 teaspoons vanilla extract
1 Tablespoon of ground cinnamon
pinch of salt
3 cups powdered sugar
1 1/2 Tablespoons heavy cream, room temperature
For the Caramel Drizzle:
8 caramel candies, unwrapped
1 Tablespoon heavy cream
- Preheat oven to 350.
- Sift together, flour, apple pie spice mix, baking powder & salt. Set aside.
- Cream together softened butter and sugar until light & fluffy, about 4 minutes. Add vanilla, milk and egg. Mix 1 minute. Scrape sides of bowl.
- Slowly mix in dry ingredients medium/low speed.
- Gently fold in apples.
- Pour into lined cupcake tins about 2/3 full.
- Bake about 20 minutes or until a tooth pick comes out clean. Allow cupcakes to cool completely.
- At medium/high speed, whip all ingredients until smooth and light, about 5 minutes. Frost cooled cupcakes.
- Over medium heat, mix together caramels and cream in small sauce pan until melted and smooth. Cool slightly. Drizzle over iced cupcakes.
*Apple Pie Spice Mix
1/4 cup ground cinnamon
1 Tablespoon ground allspice
2 teaspoons ground nutmeg
2 teaspoons ground ginger
1/2 teaspoon ground cardamom
Mix all ingredients together. Store in airtight jar in a cool, dark place.
Cool as a Cucumber – Summer Agua Fresca 30 Jul 2013, 7:17 pm
Got lots of cukes in your garden? Here’s a super-refreshing
summer drink to make good on your garden’s goodness.
Agua Fresca (Spanish for “fresh water”) is a combo of fruits, cereals, flowers, or seeds blended with sugar and water to make a light non-alcoholic beverage.
This recipe is refreshing, yet has a little zip from a hot pepper.
I added an alcoholic version too. See Chef’s Note for that.
Cool as a Cucumber – Summer Agua Fresca
by Chef Steffani Adaska
2 1/2 cups sugar
10 cups cold water
2.5 pounds cucumbers, peeled, coarsely chopped (more for garnish)
1 cup fresh lime juice plus
1 jalapeno pepper or serrano chile, seeded, minced (more for garnish)
¼ teaspoon sea salt
12 thin cucumber slices (for garnish)
12 fresh mint sprigs (for garnish)
12 lime slices (for garnish)
12 slices of jalapeno pepper or serrano chile (for garnish)
Make Simple Syrup: Stir sugar and 2 cups water in large saucepan
over medium heat until sugar dissolves. Remove from heat Pour into
bowl, bring to room temp, then chill. This can be up to 1 week
ahead and kept in fridge.
In a blender, working in batches, puree cucumbers, lime juice, jalapeno or chile, salt, with 2 cups of your simple syrup until smooth. Strain puree into large pitcher or bowl. Mix in 8 cups cold water.*
Cover and chill 2+ hours or overnight.
Fill glasses with ice cubes. Add a cucumber slice, lime slice, mint sprig and jalapeno slice to the rim of each glass. Pour your chilled cucumber goodness into each glass and serve.
*Chef’s Note: If you are daring and want to impress your friends with a fun summer drink, try an alcoholic version. Swap out 4 cups of the water and with 4 cups of vodka. (I love Tito’s Vodka with this drink.)
Yummy!!!! Be careful, they go down quickly.
Summer Wheat Berry Salad 18 Jul 2013, 7:26 am
Here is a great vegetarian recipe for summer! If you are interested in more vegetarian meals and recipes, don’t miss our Vegetarian Cooking Class with Chef Steffani Adaska on October 26th.
Summer Wheat Berry Salad
By Chef Steffani Adaska
- 1 cup wheat berries
- 2 large, fresh tomatoes, cored, small dice
- 1 red bell pepper, small dice
- 1 English Cucumber, small dice
- 3 stalks celery, small dice
- ½ small red onion, finely chopped
- 2 cloves garlic, peeled and minced
- 2 Tbsp Extra Virgin Olive Oil
- 2 Tbsp fresh lemon juice
- Zest of one lemon
- 3 Tbsp Aged Balsamic Vinegar
- ½ Cup crumbled Feta Cheese
- 1/3 cup, Italian Flat Leaf Parsley, stemmed, rough chopped
- ¼ cup, mint leaves, rough chopped
- Salt and pepper to taste
- Cook the wheat berries according to the directions on the package. Drain them in a colander and allow to cool just a bit.
- Mix together all of the chopped vegetables in a large bowl.
- Whisk together the olive oil, lemon juice, zest and vinegar to make a dressing.
- Add the wheat berries to the vegetables, and stir in the dressing.
- Add Feta, parsley and mint. Season with salt & pepper.
- Allow to sit at room temperature for about 20 minutes before serving.
- Cover and refrigerate any leftovers.
Get Your Grill On With Chef Bryant Alden 12 Jul 2013, 12:14 pm
Last night Chef Bryant Alden taught a Grilling cooking class at A Taste of the Mountains cooking school. We had so much fun and ate lots of delicious food!
Here’s what was on the menu:
Grilled Scallop with Pear and, Proscuitto in a Champagne
Grilled Asparagus and Brie Soup
Future Celebrity Chef Ethan chopped some asparagus:
Food and Fun was had by all:
Get Your Grill On 28 Jun 2013, 6:08 pm
Get Your Grill On with Chef Bryant Alden
Thursday, July 11th, 4-7 pm • Open
Local favorite Chef, Bryant Aldent of the Chef’s Market, in North Conway, joins A Taste of the Mountains to teach you how find thrill with your grill!
Join Chef Bryant for a fun-filled class of tasty treats from the Grill.
Grilled Avocado – Who knew? Bryant knows how to bring flavor and fun to your food. Sign up now ‘cuz his classes fill up quickly!
- Grilled Scallop with Pear and, Proscuitto in a Champagne Sauce
- Grilled Avocado and Field Green Salad with a Honey Lime Vinaigrette
- Grilled Pork Tenderloin Tier with a Cider Currant Glaze
- Chocolate Almond Torte
Meet Chef Bryant Alden
Are you ready to get your grill on? Register here.
Grilled Corn on the Cob Recipe 21 Jun 2013, 6:53 pm
Grilled Corn on the Cob
Grilled Corn on the Cob is not only delicious but it’s an impressive side dish for your next BBQ or clambake. It’s also wicked easy to prepare.
Grilling corn brings out the flavors by caramelizing the sugars that naturally reside in the corn. Who doesn’t like that…? Corn can be cooked on your grill either wrapped in aluminum foil or in its own husks. I like to do it in the husks.
You can liven up grilled corn if you add herbs and spices to the ear of corn before you grill it.
Great corn on the cob must begin with selecting the freshest ears of corn. The absolute best corn is corn that is picked ripe and straight from your own vegetable garden. If not growing corn, go to your local farm. When buying, be sure the husks are bright green and fit snugly around the ear of corn. The kernels should be in tight rows right to the tip of the ear of corn, and be plump and milky. Also, the silk should be somewhat moist. Dry silk generally means older corn.
If you are in the North Conway area, I suggest Weston’s Farm or Sherman Farm.
Grilled Corn on the Cob
Chef Steffani Adaska
Serves: 5 Soak time: 15 mim Cook time: 10-12 min
10 ears, fresh corn
Large Pot of cold water
Freshly ground black pepper
Preparation: Remove all but a few of the layers of husks. (You’ll want at least a double layer of husks over the corn but not much more). This will keep the corn from burning, but also allow excess moisture out and smoke flavor in. Actually the husks will burn, creating smoke that can then sink into the corn.
Leave the stalk intact, giving you a good handle. Remove as much silk as you can, but you don’t need get it all out at this point. Once grilled, the silk will be easier to remove.
Soak the whole cobs in a pot of cold water for 15 minutes. Be sure the ears are completely covered with water. This will provide extra moisture for cooking and will steam the corn kernels inside the husks.
Time to Grill: Now you are ready to grill. You want a medium high heat. Hold your hand about five inches from the heat source. You should be able to keep your hand there for a count of three to five. Too high heat will cook the corn too quickly, burning the kernels and drying them out. Yuck.
After soaking, remove corn from the water and shake off excess water. Place on an oiled grill.
Corn will take about 10-12 minutes to grill, turning every two minutes. The husks will burn, but the kernels themselves shouldn’t. Watch for the kernels to turn a golden yellow color.
Remove corn from the grill before it starts to turn a dark yellow color. This is the first sign that it’s going to burn. If you overcook it, the corn will have a tough/burnt outer kernel and become mushy inside.
Grasping one end with tongs, an oven mitt or dish towel, peel the husks and any remaining silk from the top down – they should all come off in one piece.
Serve with butter, salt and pepper and enjoy!
Variation: Before you grill, pull back the husks completely and coat the corn with a compound butter (essentially a butter mixture – try shallots, cumin, cayenne and S & P). This will add extra moisture and flavor to your corn.
Father’s Day BBQ Best 6 Jun 2013, 1:29 pm
Our Father’s Day BBQ Best Cooking Class is next Tuesday, so sign up now before it’s too late!
Father’s Day BBQ Best with Chef Kendra Stanley
Tuesday, June 11th, 4-7 pm • Open
Class Description: Get your Marinade on. Get ready to Rub. Get sauced and smoked with all of Dad’s favorites with a special BBQ fest with Chef Kendra. Be prepared to eat lots of Ribs, Chicken, steak Tips and all of the fixins you find at a great BBQ joint.
Meet Chef Kendra Stanley
Can’t wait for the class? Check out our recipe for a Chipotle-Orange BBQ Rub
Quote of the Month – May 30 May 2013, 7:04 pm
“I’ve Never Found Time Spent Amongst Nature to be a Waste of Time” - Anonymous
Chipotle-Orange BBQ Rub 21 May 2013, 6:58 pm
Barbecue season is upon us! Time to introduce a new recipe to make your summer delicious:
Chipotle-Orange BBQ Rub
Recipe from Chef Steffani Adaska
Yield: Makes about 1 cup
2 tablespoons Kosher salt
4 tablespoons brown sugar
2 tablespoons ground cumin
3 tablespoons Chipotle Chili powder
2 tablespoons freshly ground black pepper
1 tablespoon garlic powder
1/4 cup dried orange zest
Combine all ingredients in a small bowl and mix well; use as a dry rub on beef, chicken, lamb or pork.
Store in airtight container in cool, dark pantry.
Want more BBQ recipes? Sign up for our Father’s Day BBQ Best cooking
class on Tuesday June 11th!
Midweek Spring Special 15 May 2013, 4:58 pm
The longer you stay the less you pay $$$
Springtime is a special time of year. The snow is gone, and the flowers are budding. The trails are ready to be hiked, streams ready to be fished, and stores and outlets are fully stocked and ready to be shopped. And best of all it is much less crowded! Come join us at our beautiful and romantic Bernerhof Inn Bed and Breakfast and take advantage of our Low Season Rates combined with our Spring Time Midweek Specials Rates. Save lots of dollars!
From now thru June 13, 2013 (Sunday – Thursday)
Stay Two Nights Midweek receive 25% off second night – Code ST25
Stay Three Nights Midweek receive 50% off third night – Code ST50
Stay Four Nights Midweek receive 75% off fourth night – Code ST75
Stay Five Nights Midweek receive fifth night FREE – Code ST100
This Midweek Special includes:
- 2, 3, 4, or 5 night’s stay any Sunday-Thursday through June 13, 2013
- 25% Discount on 2nd night stay, 50% Discount on 3rd night’s stay, 75% on 4th night’s stay, OR 5th night Free
- Full delicious country breakfast for two each morning
- Afternoon tea, coffee and fresh homemade cookies
- Apple iPad in each room and FREE WiFi
- Every room has a cozy fireplace and many with a 2 person Spa Tub
- Rooms are priced per couple.
When booking your room, use the appropriate CODE listed above to receive your discount.