Monthly Archives: January 2013

Vanilla Bean Cheesecake with Winter Fruit Compote Recipe From Chef Steffani Adaska

Winter Fruit Compote
Vanilla Bean Cheesecake with Winter Fruit Compote

For the Cheesecake
1 T. unsalted butter, melted
3 T. graham cracker crumbs
2 lbs. Philadelphia cream cheese,
room temperature
1 cup sugar
4 large eggs, room temperature
1 tsp. lemon zest
3 tsp. vanilla extract
1 vanilla bean pod, scraped
1/4 cup heavy
1/4 cup sour cream
1. Pre-heat the oven to 500°.
2. Brush sides and bottom of a 9’’ springform pan with butter. Sprinkle
graham cracker crumbs over bottom of pan and shake to coat evenly
with crumbs.
3. Beat the cream cheese in a standing mixer until very smooth. Gradually
add the sugar and beat on medium speed until sugar dissolves (3-
4 minutes). Add eggs, one at a time, beating just until incorporated
and scraping down the sides of the mixer bowl after each addition.
Add lemon zest, vanilla extract and vanilla specks and beat just until
incorporated.
4. Remove bowl from mixer and stir in cream and sour cream with a
wooden spoon.
5. Pour the batter into the prepared pan. Bake the cheesecake at 500°
for 10 minutes. Reduce oven temperature to 200°. Bake until the
cheesecake’s perimeter is set, but center jiggles when pan is tapped,
about an hour.
6. Turn off the heat and use a long-handled fork or spoon the hold the
oven door open by about one foot.
7. Let the cheesecake rest for an hour, then place it on a wire rack and
let it cool to room temperature. Cover the cheesecake and refrigerate
it until chilled, at least 4 hours.
Chef’s notes:
I recommend baking the cheesecake in a water bath (Bain Marie).

For the Compote
1 cup dry white wine
¼ cup sweet Marsala wine
1 cup granulated sugar
2 tsp. vanilla extract
½ cinnamon stick
½ cup dried apricots, quartered
½ cup golden raisins
½ cup dried cherries
Dash gray sea salt
1 cup Granny Smith apples,
diced ¼-inch thick cubes
1 cup pears, ¼-inch slices
1 T. lemon zest
1 T. fresh lemon juice
1. In a 4-quart saucepan or pot bring the first 6 ingredients to a simmer.
Stir slowly to dissolve the sugar in the liquid.
2. Add the remaining ingredients except the lemon juice.
3. Bring liquid to a boil. Reduce heat to simmer, simmer for about 20.
4. Turn off the heat then stir in the lemon juice. With a slotted spoon
remove the fruit to a bowl.
5. Bring the remaining syrup to a simmer and reduce until lightly thickened
or when the bubbles formed on the top become small.
6. Remove the syrup for the heat and cool. Once cool mix with the fruit
and serve over cheesecake slices.
7. The compote can be made ahead and kept n the refrigerator for up
to 3 days.

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Snow Sculpture Inspiration

This weekend is the Snow Sculpting Competition at Black Mountain. In case you couldn’t make I thought I would post some snow sculpting inspiration so you can start planning your idea for next year. Enjoy!

2009 St. Paul Winter Carnival Snow Sculpture by Lois Bravo2009 St. Paul Winter Carnival Snow Sculpture.
Photo by Lois Bravo

Snow Sculpture of Château Frontenac from Harbin Snow Sculpture Art fair 2007Snow Sculpture of Château Frontenac in Quebec City from Harbin Snow Sculpture Art fair 2007. Photo by R. Todd King.

Under Water – Breckenridge  International Snow Sculpture Championships ’11Under Water from the Breckenridge  International Snow Sculpture Championships ’11

Milite Est Vita - Breckenridge  International Snow Sculpture Championships ’10

Milite Est Vita from the Breckenridge International Snow Sculpture Championships ’10

Snow Sculpture from Sapporo Snow Festival 2004Dinosaurs Snow Sculpture from Sapporo Snow Festival 2004.
Photo from Starfires.

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A Trip Up the Mt. Washington Auto Road

A couple weeks ago our innkeepers Mike and Tina took a SnowCoach up the Mount Washington Auto Road with some of our guests. It was a beautiful day and they got some amazing pictures!

SnowCoach

Mount Washington Auto Road

Mount Washington Auto Road

Mount Washington Auto Road

Mount Washington Auto Road

Mount Washington Auto Road

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Ice Carving With Inspirational ICE

This weekend when you are shopping in North Conway Village look around for some of the ice sculptures done by Josh Nylin of Inspirational ICE. There will be 12 sculptures total, though a few of them will be done tomorrow throughout the day as demonstrations.

Here are some from today:

Funky Bubble Ice SculptureIce Sculpture by Inspirational ICE outside The Funky Bubble.

Inspirational ICE DemonstrationInspirational ICE Demonstration Outside The Eastern Slope Inn.

The Penguin Gallery Ice SculptureThe Penguin Gallery Ice Sculpture by Inspirational ICE.

Soyfire Candle Ice SculptureSoyfire Candle Ice Sculpture by Inspirational ICE.

Chef's Market Ice Carving Demonstration Chef’s Market Ice Carving Demonstration by Chef Bryant Alden.

 

 

 

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Super Bowl Foods With Chef Kendra Stanley

 

We got Super Bowl party-ready this Saturday with Chef Kendra Stanley and A Taste of the Mountains Cooking School. Chef Kendra showed us how to make some game day dishes that will please any crowd.

"Just Wing It" Class Photo

 

"Just Wing It" Cooking Class

 

"Just Wing It" Cooking Class

On the menu was drunken meatballs, pizza dip, reuben dip, jalapeno bites,  butter beer shrimp, and three different kinds of wings!

Chef Kendra Stanley

 

"Just Wing It" Class

 

"Just Wing It" Cooking Class

 

"Just Wing It" Cooking Class

If you missed out on the fun, do not fear! We have plenty more cooking classes coming up!

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5 Things to Do in the Mount Washington Valley This Month

Happy New Year! The end of 2012 brought us more snow than we saw all winter last year so there are plenty of fun things to do this month! Here are 5 of them:

1. Learn to Ski or Snowboard (For Free!)

Bretton Woods Skiiers

January 12-18th is Ski Nh’s Learn to Ski & Snowboard Free week. Just go to their website and download a coupon and first time skiers and riders can get a free beginner lesson, free equipment rentals, and free lift ticket for downhill skiers/riders, or free trail pass for cross-country skiers.

     PARTICIPATING DOWNHILL SKI AREAS FOR 2013:

Bretton Woods (age 13+), Cannon Mountain (age 13+), Cranmore Mountain Resort (age 13+), Dartmouth Skiway (age 13+), Granite Gorge (age 5+, Sunday only), Gunstock Mountain Resort (age 6+), King Pine at Purity Spring Resort (age 13+), Loon Mountain (age 13+, Sunday-Friday only), Pats Peak (age 6+, Monday-Thursday only), Ragged Mountain (age 13+), Waterville Valley (age 7+)

 PARTICIPATING CROSS COUNTRY SKI AREAS FOR 2013:

Bretton Woods XC (age 6+), Dartmouth XC (age 6+), Great Glen Trails (age 6+, Monday-Friday only), Gunstock Mountain Resort (age 6+), Jackson XC (age 13+, Sunday-Friday only)Purity Spring Resort XC and Snowshoe Reserve (age 13+), Waterville Valley (age 7+)

2. Jackson Chamber of Commerce Snow Sculpting Competition

2013 Snow Sculption Competition at Black Mountain

January 25-27th The Jackson Chamber of Commerce will be hosting a Snow Sculpting Competition at Black Mountain. Both amateur and professional sculptors are welcome to join in on the fun. A bonfire with marshmallows and sleigh rides are other activities planned for this event. For more information check out the Jackson Chamber of Commerce website.

3. Ice Carvings in North Conway

Inspirational ICE carving

If you would rather be shopping than playing in the snow you can still get your taste of winter beauty in North Conway Village from January 18-21st. 12 unique ice carvings by Josh Nylin of Inspirational ICE will be on display throughout the village. You can also check out several demonstrations at various times on January 19th and 20th. A list of exact locations of the ice sculptures and times for the demonstrations are available on the North Conway Chamber of Commerce website.

 

4. Go Snowshoeing

Jackson Ski Touring

Get out and explore the nature of the Mount Washington Valley on snowshoes. Snowshoeing is fun and easy and there are plenty of trails around the valley. The Bernerhof Inn has several pairs available to guests, as well as our very own trails behind the Inn. Jackson Ski Touring also has guided snowshoe tours available every Tuesday at 1pm, Saturday at 9:30 am, and Sunday at 9:30 am. The tour costs $10 and rentals are also available.

5. Take a cooking class

Cooking Class at Taste of the Mountains Cooking School

When you get sick of the cold come inside and take a cooking class at the Taste of the Mountains Cooking School located at the Bernerhof Inn. There are a bunch of classes going on this month you should check out:

Just Wing It – Super bowl Foods with Chef Kendra Stanley
Price $95

Saturday, January 12th •  1-4 pm • Open
Class Description:
Kick Off a Winning Super Bowl Party and Score Big with our crowd-pleasing Super Bowl recipes from Chef Kendra Stanley. Join us for game day dishes sure to be a hit at your football fiesta.

Winter Soups and Stews with Chef Jonathan Spak
Price $95

Thursday, January 17th, 4-7 pm  • Open
Class Description: Enjoy an evening with Chef Jonathan Spak of the Oxford Inn in Fryeburg, Maine. Chef Spak will warm your belly and soothe your soul with flavorful dishes to take off the winter chill.

Comfort Food Cravings with Chef Kendra Stanley
Price $95

Tuesday, January 22nd •  4-7 pm • Open
Class Description:
What’s at the top of your Comfort Foods list? We’ve got the answer and Chef Kendra has the recipes that will warm your belly and make your heart smile. Come hungry. Leave happy.

A Taste of Asia with Chef Steffani Adaska
Price $95

Saturday  January 26th, 1-4 pm •  Open
Class Description:
Learn to cook authentic dishes from Vietnam and Thailand. Chef Steffani will broaden your knowledge about the Vietnam and Thai cuisine as you learn basic cooking methods, knife skills, and enjoying culinary discussions with your chef-instructor. This is a hands-on class where you will have fun creating genuine, healthful recipes from Southeast Asia.
Please note: Peanuts are used in several recipes. If you have peanut allergies this class is not recommended.

To book a class call (603) 383-4200 or book online!

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