Caramel Apple Spice Cupcakes w/ Cinnamon Cream Cheese Icing
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
- 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.
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.
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.
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 Sauce
Grilled Asparagus and Brie Soup
Grilled Avocado and Field Green Salad with a Honey Lime Vinaigrette
Grilled Pork Tenderloin Tier with a Cider Currant Glaze
Future Celebrity Chef Ethan chopped some asparagus:
Food and Fun was had by all:
“I’ve Never Found Time Spent Amongst Nature to be a Waste of Time” - Anonymous
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!
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.
Cipollate con Pancetta (Bacon-Wrapped Scallions)
recipe from Chef Steffani Adaska, Director of A Taste of the Mountains
Yields: 4 Servings
Who doesn’t like bacon? Right? My kids and I can never get enough.
This tasty dish originates from Italy. In Italy, they make with pancetta, often called Italian bacon. That’s a true enough description, but unlike American bacon, which is most often smoked, pancetta is unsmoked pork belly that is cured in salt and spices. It’s then dried for a several months.
I serve this as an appetizer with a a horseradish cream drizzle, or as a side dish. It is so easy to prepare and always a crowd pleaser. I like with the pancetta or the traditional smokey bacon. Try it both ways. Choose your fave!!
- 24 large scallions, trimmed of roots and green tips
- 8 strips bacon (or pancetta)
- Sea salt, to taste
- freshly ground black pepper, to taste
- 1/4 cup olive oil
Wrap 3 scallions together with 1 strip of bacon. Repeat with remaining scallions and bacon and season with salt and pepper. Heat oil in a 12″ skillet over medium-high heat. Working in batches, add bacon-wrapped scallion bunches, and cook, turning as needed, until browned and crisp on all sides, 6–8 minutes.
Alternatively, you can do this over the grill for added flavor. Either way they are delish. Serve hot. Enjoy!
Are you having trouble coming up with a gift for Mother’s Day? Get Mom something she will actually enjoy: a gift certificate for the Bernerhof Inn! Gift certificates are good towards lodging, spa services, or cooking classes.
Get your Gift Certificates here, or check out our spa services and cooking classes.
All aboard…for the Murder Mystery Tour! Come walk the blood red carpet and board the Conway Scenic Railroad for a tantalizing evening of INTRIGUE, SUSPENSE… AND HOMICIDE! It’s Lights! Camera! Murder!
Performance are Scheduled for:
Saturday June 1st,
Saturday June 15th,
and Saturday Oct 26th
Till Death Do Us Part
The Marriage of Becky and Stanley
The pleasure of your company is requested at a reception to honor the union of Becky Giovanni and Stanley Simpson.
As friends and family gather together to offer their congratulations and best wishes to the bride and groom,
someone has a different motive for their presence at the reception. Before the bride has a chance to throw
the bouquet, her beautiful dream wedding day quickly turns into a nightmare of mystery, mayhem and murder.
And, you and all the other guests are left to solve the crime.
Will it be the father of the bride who opposed the marriage from the start?
The bridesmaid who longs to be a bride?
The overlooked little sister that has a great inheritance to gain?
Secret will be revealed, motives exposed and your sleuthing skills will be put to the test.
Speak now or forever a killer goes free!
This Fun-Filled Evening includes:
- 2 tickets aboard the Murder Mystery Dinner Train – leaving from Conway Scenic Railroad promply at 6pm
- Four course dinner (gratuity & Tax included)
Alcoholic Beverages are available at additional cost
- … and the Murder Mystery performance (by Arts in Motion) begins.
Murder Mystery Dinner Menu 2013
- Preset: Crudite Platter served at each table
- First Course: Lobster Bisque
- Second Coarse: Crawford Salad, mixed greens with apples, cranberries, carrots, and cheddar cheese served with maple mustard vinaigrette
- Entree: Choice of:
- Grilled Rib Eye with balsamic herb emulsion
- Baked Stuffed Chicken with prosciutto & gruyere cheese
- Vegetarian Option: Black Bean Stuffed Portabella Mushroom with Roasted Red pepper
- All entrees served with Manchego polenta cake and seasonal vegetable
- Desserts: Trays of mini desserts served at each table
This is an audience participation performance. Dress the part and coming looking Fabulous! Casual Elegant to Formal. Break out the bling, and dare to show some skin. Evening Dresses and Tuxedos are highly encouraged (but not necessary).
Evening Event Cost: $210 per couple