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- Quick listen for the 2012 MWV Photo Calendar Fundraiser!! (only 1 minute!) Click Here
4 ounces Gorgonzola, crumbled
6 strips bacon, cooked, drained and crumbled
1/3 cup sour cream
1/3 cup buttermilk
1/4 cup mayonnaise
1 tablespoon white wine vinegar
1/4 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper
1 large head of Iceburg lettuce, outer leaves removed and discarded.
2 plum tomatoes, cored, diced
½ small red onion, sliced thinly (optional)
1. Cut head of lettuce in quarters. Place each quarter on chilled salad plates. Sprinkle with diced tomatoes and sliced red onion.
2. Put the Gorgonzola in a small mixing bowl and mash it with a fork. Add bacon bits, sour cream, buttermilk, mayonnaise, vinegar, Worcestershire and pepper. Stir to combine. Store in a glass jar, in the refrigerator for up to 1 week, or serve immediately over salad wedge.
Yield: 1 1/4 cups dressing
To learn more Steakhouse style recipes to go with this one, Sign Up for D.I.Y. Steakhouse Meal with Chef Steffani Adaska on Thursday, March 7th.
We just got 10 inches of new snow! Now it’s time to get out there and ski/snowboard/snowshoe or whatever it is that you do!
Sushi 101 With Chef Kendra Stanley
Saturday, March 2nd, 1-4 pm
Class Description: Chef Kendra teaches the ancient art of sushi making from beginning to end. She will introduce the tools and basic skills of sushi making to include proper rice cooking and ingredient selection. Kendra will demonstrate her skills through hands-on approach. When learning to make sushi, you must acquire your skills through practice. You will learn the techniques required to roll some of the standards such as Veggie, California, Basic Nigiri and more.
Meet Chef Kendra Stanley
The class is almost full so sign up now!
It was a very romantic Valentine’s Day at the Bernerhof Inn! Here are some photos from the Couples Cooking Class with Chef Kendra Stanley:
Last Wednesday at A Taste of the Mountains Cooking School we had a pizza making class with Chef Kendra Stanley. These were not your usual pizza toppings! Here is what was on the menu:
Check out our upcoming classes at A Taste of the Mountains Cooking School at the Bernerhof Inn
Thursday February 14th, 4-7 pm • Open
Class Description: Love is in the air. Grab your honey and get your romance on with Couples cooking this Valentine’s Day at A Taste of the Mountains Cooking School.
Meet Chef Kendra Stanley
NEWS FLASH from Mike, the Innkeeper at Bernerhof Inn, Glen, NH:
“SNOW, SNOW, SNOW AND LOTS OF IT!!!”
That’s the latest weather report for Mount Washington Valley New Hampshire.
Come ski in fresh powder!
Take a few of your vacation days, call in sick, or even quit your job, because the skiing is going to be amazing!
We have a few rooms left so BOOK NOW. Call 1-877-389-4852 or 1-603-383-4200 or book online
Be a good cupid and give your love a stay at the romantic Bernerhof Inn Bed and Breakfast along with one of our Romance Packages:
Sweet Delights – Set the mood with these delights. Your romantic getaway will only get better.
Includes: A Box of Hand-Crafted Bavarian Chocolates • A Chilled Bottle of Champagne • A Dozen Beautiful Long-Stem Roses in your room upon arrival.
Love in the Mountains – Pamper the one you love! This Package includes a heavenly one hour Essentials Massage at our “Serenity Wellness Studio
For the Cheesecake
1 T. unsalted butter, melted
3 T. graham cracker crumbs
2 lbs. Philadelphia cream cheese,
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
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
4. Remove bowl from mixer and stir in cream and sour cream with a
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.
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.