As I started to write about the Local Food Movement, I was struck by the fact that eating local food should not be a movement, but rather just be the way everyone eats. Food is grown here and eaten here — what could be simpler? It was certainly the way our grandparents and their parents ate. When and why did it become easier to have our foods shipped from hundreds — if not thousands — of miles away? However, this is where we are. Getting foods which are grown and delivered locally, while easier than in recent years, is still harder than getting foods grown from the other side of the country.
Eating local has many more benefits than eating foods produced and shipped from other parts of the country.
• Eating local keeps more money in the local economy. You are giving your money to a local farmer, who, in turn, will spend his or her money locally.
• Locally grown produce is fresher. Food sold to large supermarkets has been picked, stored, shipped and stored again for days, if not weeks. Local food purchased at a farmers market or small independent grocer has often been picked within 24 hours of your purchase.
• The freshness also increases the flavor and the health benefits of the produce. Once picked, the flavor and nutritional value start to decline. A perfect example is the tomato. Eat a local tomato picked and sold within 24 hours and compare that to a tomato purchased at a large supermarket. That tomato was probably picked green and left to “ripen” inside a cardboard box for several days while being shipped across the country. After eating a locally grown tomato you will have a hard time eating a regular supermarket tomato again.
• Eating local food also leads to more variety. A small farmer can grow small crops that would probably never sell in large supermarkets. Larger farms do not have that opportunity as they have demands for large volumes of produce which makes variety more difficult. Local farmers plant what's delicious, healthful and in local demand.
• Eating local also cuts down on pollution and leads to better air quality. Less driving to ship the product and generally less harsh farming practices make local farming greener than large-scale farms. The average supermarket potato travels over 1,000 miles from farm to market. That requires many gallons of fuel and produces many pounds of pollution. Local food reduces or eliminates the costs, both monetary and planetary, of transportation, processing, packaging, and advertising.
While one downside of eating local can be the perceived higher cost of locally grown food, that really is not the case. While the dollar price paid may generally be higher, because the food is fresher it will last longer, giving you more time to eat it instead of throwing it away. Also, because it tastes better, you will be more apt to want to eat it, instead of looking at it and not be excited about eating it. Isn’t an apple you picked yourself more enticing than one taken out of a plastic bag? Another cost saving of eating local is the health benefit. If the food you eat is healthier, you will be healthier, spending less on medicines and prescriptions. Think of it as an extra health insurance policy.
Local food combines production, processing, distribution and consumption on a small scale, which helps to sustain local economies and a strong connection between farm and table. While local may be your neighbor or a farm within day’s drive, buying local ensures that you will often be buying the food from the person who grew it.
Some ways to eat locally include:
— shop weekly at your local farmers market or farm stand
— join a CSA (Community Supported Agriculture) and get weekly deliveries of the season's harvest
— buy from local grocers and co-ops committed to stocking local food
— support restaurants and food vendors that buy locally produced food
— visit local farmers and "u-picks"
— ask your grocer or favorite restaurant what local foods they carry
Native Tomato and Local Goat Cheese Salad
1 Large farm-ripened tomato
2-3 Tablespoons of your favorite local goat cheese
Garden fresh herbs
Balsamic vinegar
Extra virgin olive oil
Salt and freshly ground black pepper
Slice tomato into thick rounds, layer on plate.
Crumble goat cheese onto slices.
Drizzle with vinegar and oil.
Sprinkle with salt and pepper.
Enjoy the fresh flavors of summer with farm fresh foods.
— Orlo Coots is Head Chef at Adair Country Inn & Restaurant. Enjoy his cooking featuring local produce, cheeses and meats Thursdays through Mondays by making a reservation at 603-444-2600. Orlo can be reached at cheforlo@hotmail.com for questions about this recipe or any other food-related questions. Remember — whether cooking for one or for a crowd, make every bite count.
Saturday, June 4, 2011
Wednesday, May 25, 2011
Almost Time for the Lupine Festival!
With the weather warming up nicely, we are preparing for the wonderful days of the Fields of Lupine Festival that takes place right here in Bethlehem and surrounding towns in the White Mountains of northern New Hampshire over two glorious weeks at the beginning of June, from the 3rd through the 19th.
Even though there are dozens of planned activities, our favorite pastime during the Festival is taking a leisurely drive around the area to view the roadside lupine fields, with stops for some photo taking and oohing and aahing over the beautiful spikes of blue, purple, pink, white, and even yellow flowers that grace the countryside. Most of the lupine fields stretch away into breathtaking views of the mountains, so everywhere you look you are surrounded by natural beauty. Be sure to stop along Sunset Hill Road in Sugar Hill where a path is mown into a private field and passersby are invited to wander among the lupine blooms. The view is spectacular!
Did you know that lupines grow wild in North America and Europe, and have been cultivated for at least 2,000 years? Here are some interesting lupine facts from this year’s Official Program Tour Book:
• Lupines are named after the wolf because ancient peoples believed that the flower robbed the soil of nutrients. Lupines actually add nitrogen to the soil and are very often used as forage and green manure crops.
• The Karner butterfly feeds exclusively on lupines.
• Lupine seeds have been used through the ages for medicinal and magical purposes.
• Flowers from lupines were used to dye cloth.
• Lupines have been mentioned in the literature of Egypt, Greece and Rome, as well as in the Jewish Talmud.
• In ancient times, lupine seeds were used by the poor to make bread.
We think this is the most amazing fact: A single lupine was the first plant to bloom on Mt. St. Helens two years after the volcano erupted in 1980. The plant emerged in the barren “pumice plain,” and within four years, 32,000 plants were in bloom from that one plant, creating a lush blue carpet on the volcanic rock. Truly magical!
After you get tired of looking at the lupines (not possible!), you’ll find plenty of activities – an Art Festival, wine tastings, live music and much, much more -- to keep you interested.
Here at the Adair Country Inn & Restaurant, we’ll be welcoming guests each day during the Lupine Festival for tours of the inn, along with tea and cookies. While you’re here, be sure to take a stroll through our gardens, which were designed by the Olmsted Brothers. We also invite you to join us for a Cooking Show & Demo where you can learn all of Head Chef Orlo’s secrets or visit Innkeeper Ilja at the outdoor market in Sugar Hill for “a taste of Adair” food as prepared by Chef Orlo. On June 14th, enjoy great music, dance and delicious desserts at “Swing and Sweets.” Swing North Big Band will be performing an "Open Rehearsal" concert at the Sugar Hill Meeting House. Local Restaurants & Inns will present a selection of fine desserts, including Head Chef Orlo's specialties. Also on our menu of Festival events is our Father’s Day BBQ Brunch Buffet. To add to the enjoyment, we’ll have the Sugar Hill Fire Department’s bright and shiny Engine #2 on hand for picture taking with all the dads.
The events at Adair Country Inn & Restaurant are just a taste of what’s available during the two week Festival. There are so many exciting things to see and do that we recommend picking up a copy of the Festival Program Tour Book. There are special recipes contributed by local inns, restaurants and businesses, discount offers, maps that show where to find the best lupine viewing, a daily calendar of events, and other useful information to help you enjoy every minute of the Festival. Many of the activities are free for those presenting the Lupine Festival Tour Book. You can get yours for just $5 at the Franconia Notch Chamber of Commerce, at Festival businesses like Adair, and at www.franconianotch.org.
Hope to see you in June for some lupine viewing!
Sunday, May 1, 2011
The Sounds and Sights of Spring
It’s so nice to wake up to birdsong each morning now that spring has arrived at Adair Country Inn & Restaurant. The birds just love the 200-acre Adair property with all its trees and shrubs, perfect hiding places for nesting and feeding. Pretty soon, the baby birds will join their parents in the morning songfest…we’ll keep you posted.
Now that the ice is out on the ponds and the ground has warmed up a bit, the spring peepers have made their appearance. While we’ve never actually seen these tiny (less than an inch) frogs in the nearby wetlands, their voices fill the air each evening at dusk with a high-pitched chorus of peeping. If you’ve never heard spring peepers before you owe yourself a trip to the beautiful White Mountains of New Hampshire and a stop at the romantic and cozy Adair Country Inn & Restaurant to hear this wonderful springtime choir in full voice.
One of our friends reports seeing five deer browsing in her field, along with a flock of 13 turkeys. Deer like to cross our property as well, and last year we had turkeys on the tennis court! You just never know what wildlife sighting each day will bring here at Adair Country Inn & Restaurant, so come and see for yourself.
Now that the ice is out on the ponds and the ground has warmed up a bit, the spring peepers have made their appearance. While we’ve never actually seen these tiny (less than an inch) frogs in the nearby wetlands, their voices fill the air each evening at dusk with a high-pitched chorus of peeping. If you’ve never heard spring peepers before you owe yourself a trip to the beautiful White Mountains of New Hampshire and a stop at the romantic and cozy Adair Country Inn & Restaurant to hear this wonderful springtime choir in full voice.
One of our friends reports seeing five deer browsing in her field, along with a flock of 13 turkeys. Deer like to cross our property as well, and last year we had turkeys on the tennis court! You just never know what wildlife sighting each day will bring here at Adair Country Inn & Restaurant, so come and see for yourself.
Friday, April 22, 2011
Hot Cross Buns are an Easter Tradition
Easter season is upon us, and while many of Easter’s culinary traditions are associated with Christianity, most of them have been around much longer and have simply been adopted by the Christian religion.
The roast lamb dinner that many eat on Easter Sunday goes back earlier than Easter to the first Passover of the Jewish people. The sacrificial lamb was roasted and eaten in hopes that the angel of God would pass over their homes and bring no harm. As Hebrews converted to Christianity, they naturally brought along their traditions with them. Christians often refer to Jesus as The Lamb of God.
In the United States, ham is a traditional Easter food. In the early days, meat was slaughtered in the fall. There was no refrigeration, and the fresh pork that wasn't consumed during the winter months before Lent was cured for spring. The curing process took a long time, and the first hams were ready about the time Easter rolled around. Thus, ham was a natural choice for the celebratory Easter dinner. Also, the pig has long been a symbol of good luck, which everyone hoped for in the coming growing season.
Easter has always had a close association with food. The word comes from the name for the Anglo-Saxon goddess of light and spring, Eostre, and special dishes were cooked for her celebration. Most important of these dishes was a small spiced bun. Through the centuries, the ritual of baking hot cross buns became a standard practice of the Easter celebration in English society. The English custom of eating spiced buns on Good Friday was institutionalized in Tudor times, when a London bylaw was introduced forbidding the sale of such buns except on Good Friday, at Christmas, and at burials. In the Baltic region of Russia, the Easter cake is kulich, a yeast dough of enormous proportions lavishly decorated with crystallized citrus peel. The kulich is based on a baba dough, with more sugar, plus additions of candied peel, almonds, raisins, and saffron. The bulging top is iced and decorated, usually with Cyrillic letters standing for “Christ is risen.” Traditionally, the kulich is taken to be blessed at midnight mass on the eve of Easter Sunday.
One of the Innkeepers here at Adair Country Inn and Restaurant is from Holland and she has shared some of the interesting things the Dutch do for Easter. Dutch Easter (Pasen) usually refers to Easter Sunday (Eerste Paasdag) and Easter Monday (Tweede Paasdag). Good Friday is not a holiday. Traditionally, an Easter brunch is held on Sunday. The table is decorated with freshly painted Easter eggs, candles, spring flowers like daffodils, tulips and hyacinths, and a vase with decorated willow branches (paastakken). Hanging from this “Easter tree” are chocolate eggs and ornaments like butterflies, bows and bunnies. The brunch consists of a Paasstol (a fruited Easter loaf with a center of soft almond paste), butter shaped like a lamb or bunny, bread rolls, hard boiled eggs, smoked salmon, smoked eel, and other typical Dutch breakfast items.
Makes approximately 12
1 envelope (1/4-ounce) dry yeast
3/4 cup sugar
1-1/2 cups warm milk (about 110 degrees F.)
1 stick of butter, melted
1 egg
1/2 cup of raisins
1 teaspoon salt
1/2 teaspoon ground cardamom
3-1/2 cups bleached all-purpose flour
1 teaspoon vegetable oil
1 large egg, beaten
1 cup powdered sugar
3 tablespoons milk
Combine the yeast, sugar and milk in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute. Add the butter, egg and raisins. Mix for 1 minute. Add the salt, cardamom and flour. Beat on low speed until all of the flour is incorporated, about 1 minute. Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl, and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a large bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour.
Preheat the oven to 350 degrees. Remove the dough from the bowl and invert it onto a lightly floured surface. Pat the dough into a rectangle about 3/4-inch thick. Roll up the dough, beginning with the long side and stopping after each full turn to press the edge of the roll firmly into the flat sheet of the dough to seal. Press with your fingertips. Tuck and roll so that any seams disappear into the dough. Cut the dough into 1-inch pieces. Roll each piece of dough into a smooth, round ball. Line a baking sheet with parchment or waxed paper. Place the rolls on the baking sheet, 1/2-inch apart. With a pastry brush, brush the beaten egg evenly over the bread. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour. Bake until lightly brown, 30 to 35 minutes. Remove from the oven and cool slightly on a rack. In a mixing bowl, combine the powdered sugar and milk. Mix until smooth. Ice each bun with the frosting in the shape of a cross. Serve warm.
— Orlo Coots is Head Chef at Adair Country Inn and Restaurant. Enjoy his cooking Thursdays through Mondays by making a reservation at 603-444-2600. Orlo can be reached at cheforlo@hotmail.com for questions about this recipe or any other food-related questions. Remember — whether cooking for one or for a crowd, make every bite count.
Eggs are perhaps the first food that come to mind. Eggs symbolize rebirth and rejuvenation — just like spring. As Christianity spread, the egg was adopted as a symbol of Christ's Resurrection, with the image of him rising beyond the tomb just as a bird breaks through the shell of its egg. In early Christianity, eggs were forbidden during Lent. So on Easter, they became a very special treat. Christians in central European countries have a long tradition of elaborately decorated Easter eggs. Polish, Slavic and Ukrainian people create artistic designs on the eggs. They draw lines with wax, dip the egg in color and repeat the process many times to make amazing works of art. Yugoslavian Easter eggs bear the initials "XV" for "Christ is Risen," a traditional Easter greeting. Before the communists took control, the Russian royal family carried the custom to great lengths, giving exquisitely detailed jeweled eggs made by goldsmith Carl Faberge from the 1880s until 1917.
In Germany, eggs that go into Easter foods are not broken, but emptied out by piercing the shell with a pin. The empty shells are painted and decorated with bits of cloth, then hung with ribbons on a small leafless tree. The eggshell tree is one of several Easter traditions carried to America by German settlers known as Pennsylvania Dutch. They also brought the fable that the Easter bunny delivered colored eggs for good children.
The roast lamb dinner that many eat on Easter Sunday goes back earlier than Easter to the first Passover of the Jewish people. The sacrificial lamb was roasted and eaten in hopes that the angel of God would pass over their homes and bring no harm. As Hebrews converted to Christianity, they naturally brought along their traditions with them. Christians often refer to Jesus as The Lamb of God.
In the United States, ham is a traditional Easter food. In the early days, meat was slaughtered in the fall. There was no refrigeration, and the fresh pork that wasn't consumed during the winter months before Lent was cured for spring. The curing process took a long time, and the first hams were ready about the time Easter rolled around. Thus, ham was a natural choice for the celebratory Easter dinner. Also, the pig has long been a symbol of good luck, which everyone hoped for in the coming growing season.
Easter has always had a close association with food. The word comes from the name for the Anglo-Saxon goddess of light and spring, Eostre, and special dishes were cooked for her celebration. Most important of these dishes was a small spiced bun. Through the centuries, the ritual of baking hot cross buns became a standard practice of the Easter celebration in English society. The English custom of eating spiced buns on Good Friday was institutionalized in Tudor times, when a London bylaw was introduced forbidding the sale of such buns except on Good Friday, at Christmas, and at burials. In the Baltic region of Russia, the Easter cake is kulich, a yeast dough of enormous proportions lavishly decorated with crystallized citrus peel. The kulich is based on a baba dough, with more sugar, plus additions of candied peel, almonds, raisins, and saffron. The bulging top is iced and decorated, usually with Cyrillic letters standing for “Christ is risen.” Traditionally, the kulich is taken to be blessed at midnight mass on the eve of Easter Sunday.
One of the Innkeepers here at Adair Country Inn and Restaurant is from Holland and she has shared some of the interesting things the Dutch do for Easter. Dutch Easter (Pasen) usually refers to Easter Sunday (Eerste Paasdag) and Easter Monday (Tweede Paasdag). Good Friday is not a holiday. Traditionally, an Easter brunch is held on Sunday. The table is decorated with freshly painted Easter eggs, candles, spring flowers like daffodils, tulips and hyacinths, and a vase with decorated willow branches (paastakken). Hanging from this “Easter tree” are chocolate eggs and ornaments like butterflies, bows and bunnies. The brunch consists of a Paasstol (a fruited Easter loaf with a center of soft almond paste), butter shaped like a lamb or bunny, bread rolls, hard boiled eggs, smoked salmon, smoked eel, and other typical Dutch breakfast items.Prettige paasdagen (Happy Easter)!
Hot Cross BunsMakes approximately 12
1 envelope (1/4-ounce) dry yeast
3/4 cup sugar
1-1/2 cups warm milk (about 110 degrees F.)
1 stick of butter, melted
1 egg
1/2 cup of raisins
1 teaspoon salt
1/2 teaspoon ground cardamom
3-1/2 cups bleached all-purpose flour
1 teaspoon vegetable oil
1 large egg, beaten
1 cup powdered sugar
3 tablespoons milk
Combine the yeast, sugar and milk in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute. Add the butter, egg and raisins. Mix for 1 minute. Add the salt, cardamom and flour. Beat on low speed until all of the flour is incorporated, about 1 minute. Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl, and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a large bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour.
Preheat the oven to 350 degrees. Remove the dough from the bowl and invert it onto a lightly floured surface. Pat the dough into a rectangle about 3/4-inch thick. Roll up the dough, beginning with the long side and stopping after each full turn to press the edge of the roll firmly into the flat sheet of the dough to seal. Press with your fingertips. Tuck and roll so that any seams disappear into the dough. Cut the dough into 1-inch pieces. Roll each piece of dough into a smooth, round ball. Line a baking sheet with parchment or waxed paper. Place the rolls on the baking sheet, 1/2-inch apart. With a pastry brush, brush the beaten egg evenly over the bread. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour. Bake until lightly brown, 30 to 35 minutes. Remove from the oven and cool slightly on a rack. In a mixing bowl, combine the powdered sugar and milk. Mix until smooth. Ice each bun with the frosting in the shape of a cross. Serve warm.
— Orlo Coots is Head Chef at Adair Country Inn and Restaurant. Enjoy his cooking Thursdays through Mondays by making a reservation at 603-444-2600. Orlo can be reached at cheforlo@hotmail.com for questions about this recipe or any other food-related questions. Remember — whether cooking for one or for a crowd, make every bite count.
Thursday, April 21, 2011
APRIL PLEASURES ABOUND AT ADAIR
As chocolate is one of our passions, we’re eager to share Chef Orlo’s secret chocolate truffles recipe with our Easter Getaway guests at Adair Country Inn & Restaurant in Bethlehem. Yummmm… we can already taste that melt in your mouth chocolate goodness. What could be better than a romantic weekend away and the richness of chocolate, unless it’s the Easter Bunny Treats Basket and Spring Flower Bouquet in each of our guest rooms? Oh, what fun!
We’re also preparing for our annual Easter Brunch Buffet on Sunday, April 24, from 11 a.m. to 2:30 p.m. Along with the delicious foods that Chef Orlo is preparing — a Smoked Seafood Platter, Sticky Bun French Toast, Made-to-order Omelets, Glazed Smoked Ham, Luscious Desserts, and much, much more, guests can take part in an Easter Egg Hunt for Grownups (remember how much fun this was as a child!), along with great prizes and live music. It’ll be a hoppin’ event, so be sure to make your reservation today at (888/603) 444-2600. If you decide to come to the Adair Country Inn & Restaurant in late April, you’ll find there’s lots to do, from shopping to hiking to culture. Littleton is a great place to spend a couple of hours browsing in the many small specialty shops on Main Street. Littleton also has Chutters (it holds the Guinness Book of World Records’ record for the longest candy counter in the world), and the Village Book Store one of those rare-these-days independent booksellers. Check out the toy department for fun gifts for you and the grandkids.
Littleton also boasts a wonderful pedestrian covered bridge over the Ammonoosuc River, and a nearby walking path that takes you over a long (and bouncy!) suspension bridge. This being New Hampshire, there are loads of covered bridges to choose from. A couple of our favorites are the Mechanic Street and Mt. Orne bridges in Lancaster, the Bath-Haverhill, Bath and Swiftwater bridges in Bath, and the Sentinel Pine (pedestrian only) and Flume bridges in Lincoln, all within easy driving distance of the Adair Country Inn & Restaurant. If you want to go further afield, check out New Hampshire’s listing of covered bridges. Spring is the perfect time to roam around and check out these wooden beauties (many built in the 1800s). The rivers are running swift and high with snow melt, and it’s quite a thrill to drive across the wooden floorboards just a short ways above the rushing water!
In late April we also have a hankering for some of Polly’s Pancakes with real maple syrup, and a side of smoked bacon. Polly's Pancake Parlor, in Sugar Hill, is a North Country staple (since 1938), which relies on traditional recipes along with a dose of good North Country friendliness for its popularity. And, just up the road, check out the Sugar Hill Sampler, housed in the big red barn, for décor and gifts for the home, along with a museum, photo display and some of the best views around. And, just down the road apiece, there’s Harman's Cheese & Country Store which offers a large selection of delicious cheeses.
Looking for a little exercise to work off those Easter Brunch calories? Hike one of the many trails on the 200-acre Adair Country Inn & Restaurant property, at the nearby Rocks Estate or head on down into Franconia Notch State Park and take a stroll or a longer hike along one of the many trails there.
When you’ve finished exploring, a relaxing evening and a comfortable feather bed await you back at the Adair Country Inn & Restaurant. (80 Guider Lane, Bethlehem, New Hampshire ~ http://www.adairinn.com/)
Friday, March 18, 2011
Moonlight Snowshoe Hike Builds Memories
By Eileen Alexander
BETHLEHEM — Tromping through snowy woods on a bright winter’s evening was exactly like a scene straight out of an old-fashioned postcard — or a Robert Frost poem, with a few tweaks to account for 21st century tastes. Crisp air, towering pines, the clack and creak of our snowshoes on the snowy trail, brightly colored ski clothes, deer tracks in the snow, nervous laughter when someone stumbles over the unfamiliar terrain, a little huffing and puffing on the uphills, and oohs and aahs when the clouds part to reveal a full moon.
I’m on a moonlight snowshoe hike with about a half-dozen other guests at the Adair Country Inn and Restaurant. I’ve been on snowshoes before, and I’m the only one in our group with any experience – not counting our guide, of course -- although experience is stretching the truth some. Years ago I’d done some snowshoeing using the old-fashioned wood and gut snowshoes, but this year I have a brand new pair of lightweight aluminum ones and I’m eager to try them out. The day before the hike I strap on my snowshoes and hike the field next to my house just to be sure that I can a) put on the snowshoes without falling on my face and looking like an idiot, and b) can make it around the field without keeling over from exhaustion. I manage to accomplish both without any difficulty so I figure I’m all set for my outing.
We’re a nice group of women, some of us young and some of us older. Everyone is keen to give snowshoeing a try under the guidance of Nigel Manley, the manager of the nearby Rocks Estate, a 1,400-acre conservation property that is managed by the Society for the Protection of New Hampshire Forests. So, not only are we going to have fun on our snowshoe adventure, we’re going to learn a little bit about conservation, forest management, and the creatures that roam the woods and whose tracks we can identify in the snow. While we don’t see any moose, bears or turkeys on the trails we follow around the 200-acre Adair property, there are plenty of deer tracks to marvel over, as well as lots of fox prints – they always travel in a straight line, Manley tells us – as well as some teeny, tiny mouse prints that seem to evaporate into thin air. Not so, Manley says; the mice have burrowed into the snow at the places where the tracks end.
Adair is managed for multiple uses including recreation (hiking, snowshoeing, snowmobiling) and conservation (it’s a tree farm), to best enhance and preserve its fields, forests, soils, water and wildlife for future generations. During our hike we traverse some of this landscape – forested land along the trail opens into a small meadow; in other open areas downed trees have been left to provide food and shelter for birds and small mammals; we tramp along a snowmobile trail that crosses one edge of the estate; and stone walls are evidence of long-ago farming activity.
Innkeeper Ilja Chapman has filled us in on some of the property’s history. Adair, a beautiful, three-story Georgian-style building, was built in 1927 as a wedding gift for Dorothy Adair Guider, the only daughter of Frank Hogan, a famous Washington, DC trial attorney. Mrs. Guider lived in the house until her death in 1991, where she hosted everyone from presidential hopefuls and Supreme Court justices to actors (Helen Hayes was a lifelong friend) and sports figures. It became a nine-room inn in 1992, and is now owned by Nick and Betsy Young and managed by Ilja and her husband Brad Chapman.
We get to experience some of Adair’s legendary hospitality during the buffet that precedes our snowshoe hike. A hearty and appetizing buffet has been set out for us in the Granite Room, so called because of its stout, granite-clad walls. Dozens of photographs and newspaper clippings recall the career of Frank Hogan, but there are also plenty of comfortable couches and chairs, games, books and a pool table that could easily beckon guests to relax and linger in front of the fireplace on a rainy afternoon or after a day on the slopes. Tonight, though, we enjoy the food but are eager to head out to the main event. Guests are welcome to bring their own snowshoes or borrow the Adair’s. There are plenty to go around and not too many difficulties getting us all strapped in and set to go. The temperature is around 20 degrees, cold enough to be stimulating, but not so cold anyone wished they’d stayed home.
We set off with Nigel Manley, our interpretive guide, for an hour’s hike along easy to moderate terrain. I’ve brought my ski poles to help me balance (a good idea for the over 50 crowd!) and I lend one to another older woman who’s not too steady on her feet. There is a lot of laughter and camaraderie on the trail, we each find a pace that works for us, and many of us remark on the unfamiliar feeling of being outdoors under a full moon. We’re too used to going from the warmth of our cars to the warmth of our homes, and few of us spend any time outdoors at night.
The evening concludes back at the inn with s’mores and hot spiced cider around the flickering fire pit. Cameras come out and we snap photos of each other as the fire crackles and sparks add some interesting effects to our pictures. It’s the end of a memorable evening, and we’re all feeling cozy and a bit tired, but wanting the night to last just a little bit longer to savor all of the good sights, smells, tastes and new friendships.
“Committing to an activity in the cold was a challenge,” says fellow snowshoer Colleen Moritz, who was there with her sister. “However, we were pleasantly rewarded with a great fun evening. We can't wait to go again.”
One woman, who was there with her daughter as an early holiday present, noted that the evening was a reminder that the best thing to invest in are memories and that is why they had come.
Her feelings were echoed by Aliza Anvari, another guest. “My friend Ruth and I had a blast for first time snowshoers and visitors to Adair Inn. We vow to come back with more friends and family to create more lovely memories!”
I couldn’t have said it better.
BETHLEHEM — Tromping through snowy woods on a bright winter’s evening was exactly like a scene straight out of an old-fashioned postcard — or a Robert Frost poem, with a few tweaks to account for 21st century tastes. Crisp air, towering pines, the clack and creak of our snowshoes on the snowy trail, brightly colored ski clothes, deer tracks in the snow, nervous laughter when someone stumbles over the unfamiliar terrain, a little huffing and puffing on the uphills, and oohs and aahs when the clouds part to reveal a full moon.
I’m on a moonlight snowshoe hike with about a half-dozen other guests at the Adair Country Inn and Restaurant. I’ve been on snowshoes before, and I’m the only one in our group with any experience – not counting our guide, of course -- although experience is stretching the truth some. Years ago I’d done some snowshoeing using the old-fashioned wood and gut snowshoes, but this year I have a brand new pair of lightweight aluminum ones and I’m eager to try them out. The day before the hike I strap on my snowshoes and hike the field next to my house just to be sure that I can a) put on the snowshoes without falling on my face and looking like an idiot, and b) can make it around the field without keeling over from exhaustion. I manage to accomplish both without any difficulty so I figure I’m all set for my outing.We’re a nice group of women, some of us young and some of us older. Everyone is keen to give snowshoeing a try under the guidance of Nigel Manley, the manager of the nearby Rocks Estate, a 1,400-acre conservation property that is managed by the Society for the Protection of New Hampshire Forests. So, not only are we going to have fun on our snowshoe adventure, we’re going to learn a little bit about conservation, forest management, and the creatures that roam the woods and whose tracks we can identify in the snow. While we don’t see any moose, bears or turkeys on the trails we follow around the 200-acre Adair property, there are plenty of deer tracks to marvel over, as well as lots of fox prints – they always travel in a straight line, Manley tells us – as well as some teeny, tiny mouse prints that seem to evaporate into thin air. Not so, Manley says; the mice have burrowed into the snow at the places where the tracks end.
Adair is managed for multiple uses including recreation (hiking, snowshoeing, snowmobiling) and conservation (it’s a tree farm), to best enhance and preserve its fields, forests, soils, water and wildlife for future generations. During our hike we traverse some of this landscape – forested land along the trail opens into a small meadow; in other open areas downed trees have been left to provide food and shelter for birds and small mammals; we tramp along a snowmobile trail that crosses one edge of the estate; and stone walls are evidence of long-ago farming activity.
Innkeeper Ilja Chapman has filled us in on some of the property’s history. Adair, a beautiful, three-story Georgian-style building, was built in 1927 as a wedding gift for Dorothy Adair Guider, the only daughter of Frank Hogan, a famous Washington, DC trial attorney. Mrs. Guider lived in the house until her death in 1991, where she hosted everyone from presidential hopefuls and Supreme Court justices to actors (Helen Hayes was a lifelong friend) and sports figures. It became a nine-room inn in 1992, and is now owned by Nick and Betsy Young and managed by Ilja and her husband Brad Chapman.
We get to experience some of Adair’s legendary hospitality during the buffet that precedes our snowshoe hike. A hearty and appetizing buffet has been set out for us in the Granite Room, so called because of its stout, granite-clad walls. Dozens of photographs and newspaper clippings recall the career of Frank Hogan, but there are also plenty of comfortable couches and chairs, games, books and a pool table that could easily beckon guests to relax and linger in front of the fireplace on a rainy afternoon or after a day on the slopes. Tonight, though, we enjoy the food but are eager to head out to the main event. Guests are welcome to bring their own snowshoes or borrow the Adair’s. There are plenty to go around and not too many difficulties getting us all strapped in and set to go. The temperature is around 20 degrees, cold enough to be stimulating, but not so cold anyone wished they’d stayed home.
We set off with Nigel Manley, our interpretive guide, for an hour’s hike along easy to moderate terrain. I’ve brought my ski poles to help me balance (a good idea for the over 50 crowd!) and I lend one to another older woman who’s not too steady on her feet. There is a lot of laughter and camaraderie on the trail, we each find a pace that works for us, and many of us remark on the unfamiliar feeling of being outdoors under a full moon. We’re too used to going from the warmth of our cars to the warmth of our homes, and few of us spend any time outdoors at night.
“Committing to an activity in the cold was a challenge,” says fellow snowshoer Colleen Moritz, who was there with her sister. “However, we were pleasantly rewarded with a great fun evening. We can't wait to go again.”
One woman, who was there with her daughter as an early holiday present, noted that the evening was a reminder that the best thing to invest in are memories and that is why they had come.
Her feelings were echoed by Aliza Anvari, another guest. “My friend Ruth and I had a blast for first time snowshoers and visitors to Adair Inn. We vow to come back with more friends and family to create more lovely memories!”
I couldn’t have said it better.
Sunday, March 13, 2011
The Sweet Taste of Spring Is Upon Us!
Maple season is upon us here in the North Country and the clear sap will soon be turned into sweet New Hampshire gold. It is a wonderful time of the year — cold, crisp nights followed by warm days. The sugar maples need these ideal conditions to give up their sap. This is a tradition started by the Native Americans, who then taught the European settlers the art. It has turned into a multi-million dollar industry and New Hampshire produces some of the best syrup in the world. March Maple Madness Getaways are a perfect way to experience this season.
In brief — it takes a sugar maple 30 years to reach the proper diameter of 12 inches and it takes 40 gallons of sap to produce one gallon of syrup. Add to that the high cost of fuel it takes to boil down the sap and that explains the high price of genuine maple syrup.
Back in Colonial times, wood was plentiful, as were sugar maples. Maple syrup and maple sugar were the standard household sweeteners, as they were much cheaper and much more readily available than refined sugar. Of course, that has all changed in modern times.
Cooking with maple is a wonderful way to add sweet undertones to any style of dish, from soups and salad dressings to meats, fish and, of course, desserts. As less maple is needed than white sugar, the flavor, rather than the sweetness, can come through nicely when used properly. When used with a light hand, maple syrup goes equally well with salty and strong flavored meats as well as milder tasting items such as chicken or scallops. Some different dishes to make include Maple Indian Pudding, Maple-Marinated Roasted Salmon, Roasted Apples with Salted Maple Cream, Sweet Pear and Gorgonzola Salad, and Warm Cabbage Slaw with Maple-Bacon Dressing.
One of the best things about Maple syrup is that it is 100% natural and contains calcium, zinc, antioxidants, riboflavin and niacin. Maple is graded according to a USDA grading scale:
Grade A — This is the best grade of syrup and is divided into Light Amber, Medium Amber, and Dark Amber. These terms refer not only to color, but also to flavor; the darker the color, the more intense the flavor.
Grade B — This is a dark, strongly flavored syrup with good maple flavor and overtones of caramel; generally used for cooking or in the production of other food products.
Grade C — This is a commercial-grade syrup, very dark and not generally for sale to consumers. This is used in commercial cooking and is often found in the "table syrup" blends.
Pure maple syrup contains a single ingredient: maple syrup; nothing added, nothing taken away, except water. It is mostly sucrose, with a small portion of glucose and fructose. A tablespoon of maple syrup contains 50 calories, 29 grams of carbohydrates, a negligible amount of sodium, and no protein, fat, or cholesterol.
You can use maple syrup anywhere you use ordinary white sugar. There are different ways of substituting maple syrup for white sugar depending on what you’re doing with it. The easiest way to use maple syrup in cooking is by using maple sugar. When substituting maple sugar for white sugar, use one-half the amount the recipe requires. This is because maple sugar tastes much sweeter than white sugar.
When cooking with maple syrup, I suggest using three-quarters of a cup of maple syrup for every one cup of sugar that the recipe suggests. Even though maple syrup is not in solid form it is still very sweet compared to white sugar.
Now, when it comes to baking it gets a little tricky. Maple syrup has a lot of water compared to white sugar. So, when substituting for white sugar, the dominant wet ingredient also needs to be reduced. For the main wet ingredient use three tablespoons less for every one cup of maple syrup used. For example, if the recipe calls for one cup of cream, you would only use 6.5 ounces of cream for every cup of maple syrup. When mixing maple syrup into the recipe, it is important to remember to add it with the wet ingredients instead of the dry.
Unopened syrup stores easily, un-refrigerated. However, prolonged storage may cause the color of maple syrup to darken and the flavor may deteriorate; thus it is recommended to store maple syrup in the freezer. This is the best way to prevent any chance of spoilage and to keep the syrup at its peak of quality. If a thin layer of mold develops on an opened container of syrup, it can safely be peeled off and the syrup re-sterilized by bringing it briefly to 180° (a brief, light boil) and then rebottling it. The syrup may darken, but the flavor should be unaffected.
As part of the New Hampshire Maple Experience, we will be serving the following dessert here at the Adair Country Inn & Restaurant each weekend in March.
Maple Crème Brulee — 4 servings.
1/2 cup New Hampshire Maple Syrup
3 large egg yolks
1 large egg
2 cups whipping cream
Granulated New Hampshire Maple Sugar
Preparation:
Preheat oven to 325 degrees. Whisk maple syrup, yolks and egg in medium bowl to blend. Put cream in a heavy medium saucepan and bring to a boil. Gradually whisk hot cream into yolk mixture. Divide custard among prepared dishes. Set dishes into roasting pan. Add enough hot water to pan to come halfway up sides of dishes. Cover pan with foil. Bake custards until set in center, about 55 minutes. Chill custard uncovered until cold, at least 5 hours. (Can be made a day ahead. Cover; keep refrigerated.) Before serving, top with maple sugar and burnish carefully with a blow torch, or put under the broiler 2 minutes until sugar is melted.
— Orlo Coots is Head Chef at Adair Country Inn & Restaurant. Enjoy his cooking Thursdays through Mondays by making a reservation at 603-444-2600. Orlo can be reached at cheforlo@hotmail.com for questions about this recipe or any other food-. related questions. Remember — whether cooking for one or for a crowd, make every bite count
In brief — it takes a sugar maple 30 years to reach the proper diameter of 12 inches and it takes 40 gallons of sap to produce one gallon of syrup. Add to that the high cost of fuel it takes to boil down the sap and that explains the high price of genuine maple syrup.
Back in Colonial times, wood was plentiful, as were sugar maples. Maple syrup and maple sugar were the standard household sweeteners, as they were much cheaper and much more readily available than refined sugar. Of course, that has all changed in modern times.
Cooking with maple is a wonderful way to add sweet undertones to any style of dish, from soups and salad dressings to meats, fish and, of course, desserts. As less maple is needed than white sugar, the flavor, rather than the sweetness, can come through nicely when used properly. When used with a light hand, maple syrup goes equally well with salty and strong flavored meats as well as milder tasting items such as chicken or scallops. Some different dishes to make include Maple Indian Pudding, Maple-Marinated Roasted Salmon, Roasted Apples with Salted Maple Cream, Sweet Pear and Gorgonzola Salad, and Warm Cabbage Slaw with Maple-Bacon Dressing.
One of the best things about Maple syrup is that it is 100% natural and contains calcium, zinc, antioxidants, riboflavin and niacin. Maple is graded according to a USDA grading scale:
Grade A — This is the best grade of syrup and is divided into Light Amber, Medium Amber, and Dark Amber. These terms refer not only to color, but also to flavor; the darker the color, the more intense the flavor.
Grade B — This is a dark, strongly flavored syrup with good maple flavor and overtones of caramel; generally used for cooking or in the production of other food products.
Grade C — This is a commercial-grade syrup, very dark and not generally for sale to consumers. This is used in commercial cooking and is often found in the "table syrup" blends.
Pure maple syrup contains a single ingredient: maple syrup; nothing added, nothing taken away, except water. It is mostly sucrose, with a small portion of glucose and fructose. A tablespoon of maple syrup contains 50 calories, 29 grams of carbohydrates, a negligible amount of sodium, and no protein, fat, or cholesterol.
You can use maple syrup anywhere you use ordinary white sugar. There are different ways of substituting maple syrup for white sugar depending on what you’re doing with it. The easiest way to use maple syrup in cooking is by using maple sugar. When substituting maple sugar for white sugar, use one-half the amount the recipe requires. This is because maple sugar tastes much sweeter than white sugar.
When cooking with maple syrup, I suggest using three-quarters of a cup of maple syrup for every one cup of sugar that the recipe suggests. Even though maple syrup is not in solid form it is still very sweet compared to white sugar.
Now, when it comes to baking it gets a little tricky. Maple syrup has a lot of water compared to white sugar. So, when substituting for white sugar, the dominant wet ingredient also needs to be reduced. For the main wet ingredient use three tablespoons less for every one cup of maple syrup used. For example, if the recipe calls for one cup of cream, you would only use 6.5 ounces of cream for every cup of maple syrup. When mixing maple syrup into the recipe, it is important to remember to add it with the wet ingredients instead of the dry.
Unopened syrup stores easily, un-refrigerated. However, prolonged storage may cause the color of maple syrup to darken and the flavor may deteriorate; thus it is recommended to store maple syrup in the freezer. This is the best way to prevent any chance of spoilage and to keep the syrup at its peak of quality. If a thin layer of mold develops on an opened container of syrup, it can safely be peeled off and the syrup re-sterilized by bringing it briefly to 180° (a brief, light boil) and then rebottling it. The syrup may darken, but the flavor should be unaffected.
As part of the New Hampshire Maple Experience, we will be serving the following dessert here at the Adair Country Inn & Restaurant each weekend in March.
Maple Crème Brulee — 4 servings.
1/2 cup New Hampshire Maple Syrup
3 large egg yolks
1 large egg
2 cups whipping cream
Granulated New Hampshire Maple Sugar
Preparation:
Preheat oven to 325 degrees. Whisk maple syrup, yolks and egg in medium bowl to blend. Put cream in a heavy medium saucepan and bring to a boil. Gradually whisk hot cream into yolk mixture. Divide custard among prepared dishes. Set dishes into roasting pan. Add enough hot water to pan to come halfway up sides of dishes. Cover pan with foil. Bake custards until set in center, about 55 minutes. Chill custard uncovered until cold, at least 5 hours. (Can be made a day ahead. Cover; keep refrigerated.) Before serving, top with maple sugar and burnish carefully with a blow torch, or put under the broiler 2 minutes until sugar is melted.
— Orlo Coots is Head Chef at Adair Country Inn & Restaurant. Enjoy his cooking Thursdays through Mondays by making a reservation at 603-444-2600. Orlo can be reached at cheforlo@hotmail.com for questions about this recipe or any other food-. related questions. Remember — whether cooking for one or for a crowd, make every bite count
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