Manchester Merriment is just around the corner, and the weather is cooperating with our first snow accumulation. Join us in Manchester from November 30 through January 1 for ongoing activities to support 7 community food cupboards. A highlight of these festivities is the Holiday Inn Tours, held on Saturdays, December 7 and 14 from noon until 4pm. Fourteen area inns are participating this year, including Ormsby Hill. Each inn will be decorated for Christmas in their unique style. Tickets are available for purchase ($15 per person or $25 for two people)here, or at businesses in town. See visitmanchestervt.com for more details.
Archive for the ‘Local Events’ Category
We were able to witness, first hand, right in front of The Inn at Ormsby Hill, the arrival of Sunbeam, the 65-foot Pullman Palace railcar, built in 1903. Following a parade through Manchester, the railcar made its way to its final destination, the Hildene Estate. Enjoy the photos we took just an hour ago:
What an exciting event for all to witness. Sunbeam will be open to the public beginning August 1st.
This past weekend the annual pumpkin carving contest was held here in Manchester. As part of the event, a contest was held for the best pumpkin recipe. Well, guess who won?!?!?
But here is the real story. That morning, we served our guests for breakfast a Pumpkin Bread Pudding with a Caramel Rum Raisin Sauce. As usual, we take our leftovers down the hill to the Equinox Valley Nursery. So, when I showed up with a pan of the bread pudding, everyone just assumed I was entering the dish into the contest. So, I asked, what contest? When they told me that it was a pumpkin recipe contest – I just about fainted. Then I told them what was in the pan!! After a lot of debate, I decided to enter the contest. And I won first place!!!!!!
The photo above shows me (the witch), with my prize (another witch), standing next to a witch!!!!
Below is the first-place recipe, and we hope you enjoy it as much as our guests and the judges did.
Pumpkin Bread Pudding with Caramel Rum Raisin Sauce
9 large eggs
2 ¼ cups milk
2 ¼ cups heavy cream
1 tablespoon vanilla
1 cup light brown sugar
1 15-ounce can pure pumpkin
1 ½ teaspoons pumpkin pie spice
1 ½ teaspoons cinnamon
1 loaf (1 pound) challah bread, cut into ½-inch cubes
Preheat oven to 350 degrees. Lightly grease a 9 x 13 baking pan.
In a large bowl, whisk together the eggs, milk, and cream. Add vanilla, sugar, and spices. Whisk in pumpkin. Fold in bread and mix well. Spread the bread cubes in an even layer over the bottom of the baking pan and pour the pumpkin mixture evenly over the bread. Let stand for 30 minutes. Set the baking pan in a large roasting pan and add enough hot water to the pan to reach halfway up the side of the baking dish. Bake the bread pudding, uncovered, for about 45 minutes, or until puffed. Serve warm with the caramel rum raisin sauce drizzled on top.
Caramel Rum Raisin Sauce
½ cup dark rum
¾ cup raisins
1 ½ cups dark brown sugar
1 cup heavy cream
In a small saucepan, warm the rum and raisins. Let soak 20 minutes.
Whisk brown sugar and butter in heavy medium saucepan over medium heat until butter melts. Whisk in cream and stir until sugar dissolves and sauce is smooth, about 3 minutes. Add rum-soaked raisins.
Yankee Magazine has named Manchester, Vermont, as the best place in the Green Mountain state for fall foliage, and number three in the Top 25 Foliage Town list. But, of course, we already knew that we were tops!
Speaking of fall – how awesome is this quote:
“For the first time, she was going to miss the autumn glories of New England. Thinking ahead to the annual harvesttime festivities, she caught her breath, recalling Ryan’s suggestion that they drive up to Vermont in mid-October. ‘We’ll make a three-day weekend of it…over Columbus Day,’ he’d said just last week, paging through the current Innkeepers’ Register. And together they had decided on an elegant village Inn at Ormsby Hill in Manchester, former residence of Robert Todd Lincoln’s friend and law partner.” David & Beverly Lewis, from their novel “Sanctuary”.
On Sunday evening, Mother Nature decided to have her way with us. We think it was like a little mini swirly wind event – and for those of you who have visited us, just think of what the patio usually looks like.
This is what we awoke to yesterday morning.
ALL the patio furniture was on the lawn – glass shattered from glass-top table – flower pots all broken – debris everywhere – power out for hours (our 10 guests handled it all with grace). Most of us watched as the power company (at 3:00 A.M.)cut down the huge branch on the front of the inn that took down our wires and rewire the building.
The good news it was just “stuff”, and we are “picking up sticks” as we speak – new table already delivered – all the potted plants re-potted. So in a day or so, we will be back to perfect.
As you can see, the sidewalk sales are in full swing – AND the weather is absolutely fabulous.
You could be enjoying all this and much more – what are you waiting for!
We have been having a glorious 4th weekend. We and some guests viewed the Hildene fireworks from our backyard on Friday evening. On Saturday evening went to a friend’s for a bbq and an incredible fireworks display at their home. This morning for breakfast we served our traditional Vermont strawberry shortcake on poppyseed biscuits. Yum!! The photos show the just-picked berries and the finished product. Notice the special plate – how wonderful for that guest who was born on the 4th of July. Hope your 4th weekend has been spectacular.
Strawberry Shortcake on Poppyseed Biscuits
For the Biscuits:
2 3/4 cups flour
1/4 cup sugar
2 tablespoons poppyseeds
1 tablespoon baking powder
1 teaspoon salt
1 1/4 sticks unsalted butter, cut into small pieces
1 cup heavy cream
Preheat oven to 375.
In a large bowl of an electric mixer, combine the flour, sugar, poppyseeds, baking powder and salt with beater. Add butter and mix only until combined. With the motor running, slowly add cream, stopping just before the dough forms a ball.
Turn out dough onto a lightly floured surface and gently knead. With a rolling pin, roll out the dough to a 3/4-inch round. Cut out 8 3-inch circles. Arrange on baking tray about 2 inches apart.
Bake 5 minutes, reduce the heat to 350 degrees and bake until the biscuits are golden and firm to the touch. Cool on a rack.
For the Strawberries:
3 pints strawberries
2/3 cup sugar
Slice strawberries into a bowl; add sugar and stir until sugar is dissolved. Refrigerate for 1 hour.
2 cups chilled heavy cream
Pour cream into large bowl of electric mixer and with beater or whip, whip to form peaks.
Split the biscuits in half. Place the bottom half on a plate, top with strawberries and then a mound of whipped cream. Place the biscuit top at an angle. Voila – a spectacular dessert for celebration. Unless you were at the inn today and we made it for you!