The Inn at Merridun

100 Merridun Place, Union, South Carolina 29379
Innkeeper(s): Peggy Waller
 

Wow - 2013 is here! 13 Jan 2013, 4:32 pm


We’re celebrating --

Join us the January – March 2013
 Take $20.13 off each room night


Add dinner for 2 for only $50 + tax!
(available most evenings)
 

(Not valid with other discounts or on 15-16 February 2013)

 
Call Now - 864-427-7052  !!

 
I hope your holidays were fun-filled, safe and very special!             

My horoscope says that 2013 will bring many changes in my life.  That's tough for an old goat (Capricorn) like me.  However, I hope at least some of those "changes" find you and your loved one visiting here at the Inn.


Yes, we're still cooking and trying to find perfect recipes to share with guests/friends and family.

It's definitely soup weather!  When I flew to Japan in February 1975, I had a 4-day layover at Yokota Air Force Base, awaiting transportation to Sasebo, Japan.  The Officer's Club there offered this wonderful creamy onion soup!  For years I have judged all onion soups by my taste-bud memories of that soup.  This is a version I created that is "close"--


Creamy Onion Soup
Makes 2-4 servings
2- 3 cups thinly sliced sweet onions
1/2 cup butter
1/3 cup flour
1/2 teaspoon pepper (white or black)
1 teaspoons salt (or to taste)
1 cup milk
1 cup evaporated milk
2 cups chicken stock
1 cup grated Parmesan (or more)
     (may substitute Swiss or Mozzarella cheese)
1.  Sauté onions in butter in large saucepan over low heat for 20-30 minutes or until tender and transparent.

2.  Blend in flour, pepper and salt; cook over medium heat, stirring, until bubbly.  Stir in milk and stock. Whisk well to remove any lumps.  Simmer about 30 minutes to allow flavors to meld, stirring occasionally.
3.  Sprinkle with Parmesan cheese; stir until cheese melts.  Serve and enjoy.




Look forward to seeing you in 2013!

Peggy
www.merridun.com
info@merridun.com

 

WARM DEAL FOR A COLD WINTER 18 Jan 2011, 7:18 am

I DON 'T KNOW ABOUT YOU - BUT I'M READY FOR SPRING! 

??   Looking for a deal to warm you purse - any 2-night stay only $150.00 + tax
-- any room-- from now until March 31, 2011.
 (Excludes Feb 10-14, 2011).

All rates include evening dessert and our famous full 3-course breakfast. 

Call now to make your reservation.  864-427-7052

We hope to have the pleasure of your company soon!
http://www.merridun.com/

Holiday Tea and December's Sunday Brunch 7 Nov 2010, 6:04 pm

 

The Holidays are fast approaching. 
It's time to start decorating --seems we just put everything away.


We still have a few open dates for holiday parties (breakfasts, luncheons, dinners and cocktail parties).

Our Sunday Brunch is scheduled for 12 Dec - call now to book your reservation.  The Wild & Wacky Brunch bunch will be here - will you?



We've decided (by special request) to host Miss Fannie's Holiday Tea on Sunday, 19 December. Be sure to call for additional information and reservations.


                      HOLIDAY CRANBERRY CAKE
                        makes 12 servings

I found this recipe many Christmases ago; it's worth the wait for cranberry seaqson.

1      cup vegetable oil
2      large eggs
1      cup buttermilk
2      cups sugar
1      ounce brandy
1      tablespoon orange zest
2-3/4  cups flour
1      teaspoon baking soda
1/4    teaspoon salt
1/4    cup flour
1      cup chopped pecans
1      cup chopped dates
2      cups fresh or frozen cranberries, thawed
       GLAZE
1/4    cup orange juice
1/3    cup sugar
1/4    cup brandy

1.  Combine oil, eggs, buttermilk, brandy, sugar and orange zest
in mixing bowl; beat at low speed until just mixed.  Add 2-3/4
cups flour, baking soda and salt.

2.  In a another bowl toss pecans, dates, cranberries with 1/4
cup flour; gently stir into batter.

3.  Spoon batter into a well greased & floured tube pan.  Bake
at 350 for 1 hour or until center tests done.  Cool in pan for
15 minutes. Remove from pan and immediately brush with warm
glaze.  Cool.

4.  Glaze:  Combine sugar and orange juice in small saucepan and
bring to a boil.  Cook until sugar dissolves.  Remove from pan
and stir in brandy.  Use as directed.  To get the brandy flavor
and no alcohol; add brandy with juice/sugar and boil as
directed.

5.  The cake is more flavorful if made at least one day in
advance.  Garnish with candied cranberries/cherries and mint.



Hope we have the pleasure of your company during the Holiday Season!
Peggy

Boogaloo - South Carolina’s Original Folk Life Play-- Nov 20, 2010 22 Oct 2010, 3:29 pm

The Boogaloo Folklife Productions Winter 2010 production - "Joyful Noises" , a musical review of holiday songs from the past decade, will only have 2 performances on November 20th.

Choose the 2 PM - Dessert Theatre or the 7 PM Dinner Theatre.

Call 864-429-2817 or 427-1213  or 427-2046 for tickets.

And be sure to spend the night at Merridun.

Hope to see you soon!
Peggy

Welcome to Merridun's Blog 16 Oct 2010, 12:15 pm

Let's try to get with the technology world...   My newsletters are way behind because I want to give you 2 pages of "perfection", so I keep waiting until I have enough to say--and haven't written one since Jan-Feb 2010..
I hope the blog will allow me to give you the latest tid-bits of information from the Inn; offer last minute specials; share a new recipe; or just chat.

 *****
Wow, the weather is great today - I call these cool mornings my San Diego mornings.

Karen Lingo, who wrote two artices for Southern Living magazine about Merridun, now writes for the website:  http://www.visitsouth.com/    Be sure to check out the website and find a new article about Merridun under the Best of the South.  We're very pleased to be a part of this great website.

 *****
Be sure to check our website - http://www.merridun.com/ -- for upcoming events in the area.

 Need a special, quiet getaway before the stress and crazxiness of the Holidays are upon you.  Come visit us at Merridun during our Fall Special:  Monday-Thursday - any two nights only $155 pus tax.  Friday-Saturday-Sunday - any two nights only $175 plus tax.  This special is valid October 18th through November 21, 2010.  Call no!!  864-427-7052

 *****
Fall is in the air - and I always think of pumpkin desserts.  They not only taste great,, but smell so good while baking.  Try this easy dessert!

PENNSYLVANIA DUTCH PUMPKIN CAKE         
 makes 12-14 servings
3     cups flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1     teaspoon allspice
1     teaspoon ground cloves
1     teaspoon cinnamon                      
1     teaspoon nutmeg
1/2   teaspoon ground ginger
1     cup solid shortening
2     cups sugar
2     cups cooked or canned pumpkin
4     large eggs
1     teaspoon vanilla
1/2   teaspoon rum extract
1/2   cup chopped walnuts
1/2   cup plumped golden raisins (optional)


1.  Preheat oven to 350.  Grease a 12 cup bundt pan or
springform pan.

2.  Cream shortening and sugar.  Add eggs one at a time beating
well after each addition.  Add pumpkin and vanilla/rum extracts.
sift all dry ingredients and add to pumpkin mixture.  Stir well.
Add walnuts and raisins.

3.  Pour into prepared pan and bake for 1 hour or until center
tests done.  Cool cake in pan for 20 minutes then remove from
pan to completely cool.  Serve warm or at room temperature.


           Let's share a new recipe (No, it's not our famous   Blueberry Pancakes--you have to come here to get those.)

ULTIMATE PEANUT BARS
11x17 pan
Crust
2 cups flour
2 cups oatmeal
1-1/2 cups brown sugar
1 tsp baking soda
1/4 tsp salt
2-1/2 to 3 sticks margarine, melted
Topping
2 to 2-1/2 cups peanut butter chips
1 cup chopped walnuts and/or honey roasted peanuts
1 can Sweetened Condensed milk
1-3 ounces caramel syrup (optional)
Instructions : 
1.  For crust: Mix flour, oats, brown sugar, baking soda and salt.  Stir in melted margarine and mix well.
2.  Pour into 11x17 baking pan and bake at 350 for 15-20 minutes, until brown and set.
3.  Remove from oven and sprinkle with chips and nuts; drizzle milk (and caramel) evenly over top.
4.  Bake for another 20 minutes.  Cool completely and cut into bars.

Notes:
For 13x9 pan:
1/2 crust recipe (crust will be thinner - bake about 10 minutes)
Topping: 
1 to 1-1/4 cups chips, 1/2 cup nuts,whole can sweetened condensed milk

                                                                    ***** 

Remember Merridun's Cookbooks 1 & 2 are still available--they make great Christmas gifts.


  


 We're looking forward to your next visit!
Peggy
http://www.merridun.com/