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Tiramisu Truffles Day 5

December 18, 2017 7:30 am

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Tiramisu Truffles.

Instructions

  1. In a food processor, blend lady fingers until you have fine crumbs. Set aside 2 tablespoons to sprinkle on the truffles later. Transfer the remaining crumbs to a bowl. Add the sugar and whisk until combined.
  2. Using a hand mixer (or stand mixer) add mascarpone to bowl and mix until fully incorporated. Add espresso one tablespoon at a time. It should be similar to a soft cookie dough. Transfer the mixture to  the fridge for 45 minutes to an hour.
  3. Line a baking sheet with parchment paper. Remove the mixture from the fridge (it should be firmer now).  Shape the mixture into 36 (1-inch) balls and place them on the prepared baking sheet. Freeze for 10 minutes.
  4. Melt the chocolate  and stir in the espresso powder. Dip truffles into the melted chocolate and transfer it back to the baking sheet. Sprinkle the truffle with the crushed lady fingers,
  5. Place in the fridge for  5 to 10 minutes, long enough for the chocolate to harden. Store  in an airtight container in the fridge.

*3/4 cup (6 ounces) cream cheese can be substituted for mascarpone
**Strong coffee or coffee liquor can be used in place of espresso

Monday, August 4

August 4, 2014 2:36 pm

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Local Weather (Subject to Change!)

Mostly sunshine today with a slight chance of an afternoon shower. Temperatures will reach

85 degrees and winds will be light and variable.

 Guest News

The Basin Harbor Family wishes a very Happy Birthday to James Reed. We Welcome Back Alfred and Ann Stadnicki of Potomac MD to the Stadnicki Family Reunion along with family members David and Wendy Emory of Potomac MD and Deborah Stadnicki of North Quincy MA. We Welcome Mr. and Mrs. Neal Campbell of Ridgefield CT who are visiting us again. We wish all of our guests enjoyable days ahead and hope to see you back again soon.

Resort News
Escape captain Marty Ferris
invites you to indulge in cool aquatic pastimes. Explore the lake and

Otter Creek in a canoe, kayak, Sunfish sailboat or a small outboard. For hours of cool fun ask the harbor crew about reserving the Tidewater 19 foot, seven-person powerboat. Keep cool and enjoy the captain’s interesting narrative on the EScape Cruise. For the true relaxation seeker lounge chairs await,

a cool drink from the Burgee Bar, or if your sweet tooth is calling, a Chocolate or Vanilla Creemee from the Harbor Store.

Another great tennis day! The Collas Tennis Academy invites everyone to participate in week long Daily Clinics and Round Robins and they’re looking forward to seeing Tiny Tots and Juniors.

Blue Chair Day Spa

Relaxing, beautifying and rejuvenating therapies can complete your stay. Choose from Classic Swedish, Aromatherapy, Deep Tissue or Warm Stone Massage. Pamper yourself with a Manicure, Pedicure or Waxing session. Reserve your time at the Concierge Desk

Toby Aronson, classical guitarist, performs in the Main Dining Room this evening.

Planning Ahead

Wednesday at six, Joss Vandal, your Wine Dinner Series host and Chef Christian combine their talents to introduce you to the Wines of Austria, Spain, Portugal, Argentina, France and California at a Wine Tasting Dinner in the Ranger Room. A true chef’s table. We ask you to reserve your seat before three today as reservations are limited.

The Adirondack Chair

Our own Adirondack Chair celebrates its 105th Anniversary this season as designed by

Allen Penfield Beach, grandfather to Pennie and Bob, in 1909. The first Slatback Adirondack chair was developed in 1885 in Westport, New York, just across the lake. We hope you have enjoyed relaxing in a favorite chair, in a favorite place, in a cozy configuration with family and friends old or new, or in blissful solitude. For memories, think about taking home a small version of “The Chair” from the Breezeway Shop, either Doll, Teddy Bear, Child size or ornamental. Adult sizes can be ordered.

Week 30 already!

July 26, 2014 11:23 am

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It’s hard to believe that it is already week 30! It seems like just yesterday we were shoveling snow from the front steps. Time sure does fly when you’re having fun; and we’ve been having lots of it. With many miles hiked, several strokes paddled and dozens of fish caught, we’re starting to think our 128th year might be one of the best.

We want to thank our guests who have already visited us this season and prematurely welcome the rest of you, whether you have plans to visit us this year or not!

We’re constantly reminded that summer is about fun, family and relaxation and you all are doing a great job capturing all those special moments @basinharbor!

Keep tagging us in your photos! We love seeing you enjoying #basinharbor

Moment captured by (in order): @saratrussell @emilyattea @scottsepkovic @laurenembrey @kmburns6 @norton_hears_a_who @parkerlienhart @jratlee and @basinharbor
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Perfect Family Summer Vacation “#endofstory”

June 5, 2014 10:49 am

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One of our favorite bloggers, Mara Gorman, of Mother of All Trips always captures the fun-loving, kid-approved,spirit of Basin Harbor that shows whenever she writes about us and the perfect Family Summer Vacation. 

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Summer dreaming: The Basin Harbor Club
By Mara Gorman, Mother of All Trips
Tomorrow is the last day of school and I’m not sure who is more excited – me or the kids. Summer and all its possibilities stretches before us like golden magic. Chocolate ice cream. Movie theater darkness. Bike rides on dirt roads. Evenings on the porch. Fireflies. Cut grass. Cool, green water.

One of the great pleasures of being a parent is the reliving of summertime childhood delights – and few things allow us to do that like family vacations. Which may be why today has me remembering the three perfect, mostly complimentary days we spent at Basin Harbor Club in Vermont last summer.

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Check out the full post here!

Easter Traditions Explained

April 20, 2014 10:13 am

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Traditions are a huge part of who we are at Basin Harbor, and although we aren’t open for business during Easter Weekend, we still are sure to celebrate the new and old traditions with loved ones.

An article by USA TODAY broke down some of our favorite Easter traditions.

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Best Place to Work in Vermont

April 9, 2014 3:36 pm

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bestplacesarahandpennie

Pennie Beach and Sarah Morris,
Fourth and Fifth generation Basin Harbor hosts
with Governor Peter Shumlin.

On March 27th, I had the pleasure of attending the 2014 Best Places to Work Reception and Awards Ceremony at the ECHO Lake Aquarium and Science Center.  We were joined by our peers from all over Vermont, all of us winners of the Best Places to Work title.
We were also joined at the reception and awards by Congressman Peter Welch, Governor Peter Shumlin and Lt. Governor Phil Scott.  It was just another reminder of how lucky we are to live in Vermont, where our politicians are close enough for a handshake and a conversation about whatever is on your mind.
The evaluation for each company included a consideration of their policies, practices, and demographics, but the majority revolved around employee responses to a survey on how great their company really was.  The fact that Basin Harbor Club was nominated and won is due to the beliefs of our employees, and that’s a great feeling.  A common thread that came out as each company was announced and highlighted was good food.  If you feed them well, they will be happy.  As members of the Vermont Fresh Network, and supplying three staff-meals per day during our operating season to 300+ employees, we couldn’t agree more.
Basin Harbor Club is often mistaken as a “large” business since we have over 300 employees at the height of our summer season, but in fact we’re “small to medium” with approximately 30 year-round employees. (That we manage such a crescendo each year makes our operation that much more impressive, in my eyes.)
In total there were 18 small/medium sized companies and 9 large companies.  Congratulations to the other winning companies and, more importantly, thank you to our employees for honoring us with this award.  We won’t let you down.    ~Sarah Morris, Director of Sales and Fifth Generation Host.

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“Any company would like to think it is the best place to work, so the public recognition is very meaningful.
We’re thrilled to be in the company of this group of high profile awardees!” ~Pennie Beach, Fourth Generation Host

 

 

 

 

12 Days of Cookies: Day 7

December 18, 2013 9:00 am

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12 Days of Cookies
Day 7
Orange Chocolate Shortbread

 

1 cup salted butter (2 sticks)
1-1/4 cups all purpose flour
1/2 cup sugar
2 teaspoons vanilla extract
Pinch of salt

Preheat oven to 325. Cream together butter and sugar until mixture is light and fluffy. Mix in vanilla and gradually stir in flour. Once mixture is combined, place dough on a floured surface and roll out to 1/4″ thickness. Use a 1-1/2″ or 2″ round cookie cutter. Place cookies on an ungreased cookie sheet and bake for 18-20 minutes, or until cookies begin to lightly brown on the edges.

1 cup confectioners sugar
1/2 large orange (juiced)
1-2 teaspoon(s) orange zest

While cookies are baking, combine confectioners sugar, orange juice and orange zest in a small bowl. Set aside. Remove cookies from oven and place on a rack to cool. Once cookies are completely cool, use a spoon to drizzle the orange glaze over the cookies.

1/4 cup chocolate chips (melted)
1 teaspoon orange zest

Once the orange glaze is dry, drizzle melted chocolate over the top and sprinkle with a tiny pinch of orange zest.

So pretty, package with an clove studded orange and give someone the gift of homemade with love!

12 Days of Cookies: Day 4

December 15, 2013 11:20 am

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12 Days of Cookies

 

 

 

 

DAY FOUR
Jam Stripes
These are “pretty” cookies that look like they came from the italian bakery down the street.
And a great opportunity to use that jam from summer. Makes them even more special and
be sure to call that jam out on your gift tag! 

1 cup unsalted butter, softened
2 1/2 cups all-purpose flour
1/2 cup sugar
1 teaspoon real vanilla
1/4 teaspoon salt
1 egg, slightly beaten
Any seeded Berry jam or jelly
(raspberry is classic but strawberry, rhubarb..any will be delicious)

Simple Glaze (see recipe below)

Preheat oven to  375 degree F. In a mixing bowl, beat the butter on medium to high speed for 30 seconds. Add half of the flour, the sugar, egg, vanilla, and salt. Beat the cookie mixture until thoroughly combined. Beat in the remaining flour, mixing until the dough sticks together to form a ball. Gather dough into a ball and knead slightly. Divide the cookie dough into 8 equal portions. On a lightly floured surface, roll each portion of dough into a 9-inch-long log. Place the logs on ungreased cookie sheet about 2 inches apart. With side of your finger or wooden spoon handle, press a long groove down length of ropes.

Bake  for 10 minutes. Remove from oven. Spoon jam or jelly into groove and bake for about 5 minutes more or until edges begin to brown slightly.  Cool on cookie sheet for 5 minutes. Using a large spatula, remove to a cutting board. Drizzle the Simple Glaze over hot cookies. Cut into 1-inch slices and move to wire racks to cool completely.

Simple Glaze
3/4 cup sifted powdered sugar
1/4 teaspoon almond flavoring
3 – 4 teaspoons milk
In a bowl, mix powdered sugar and almond flavoring. Stir in enough milk to make a thick drizzling consistency.

History Throwbacks ~ Bringing the Guests from Town

November 12, 2013 3:36 pm

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BHC History Bit ~ Imagine getting off the sleeper – the overnight train – from New York, to be greeted by an enthusiastic BHC staff member for the long ride in a surrey pulled by a fast team. That smiling person was Allen Penfield Beach, Bob’s and my Grandfather. We’re sure he regaled the guests with tales of farm animals, fresh produce and the restorative qualities of the fresh air at Basin Harbor – which would be a welcome change from the dusty journey from Vergennes! ~ Pennie

New Culinary Experiences: Basin Harbor’s 2013

February 6, 2013 3:53 pm

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New Culinary Experiences: Basin Harbor’s 2013

Contemporary American Cuisine, Gastro-Tavern and even more local sourcing.

Inspired and exuberant” best describes the energy Executive Chef,  Christian Kruse will bring to his kitchen this summer at Basin Harbor.

I sat down with Chef Christian and his Sous Chef, Harley LaRocque, to get a taste for the excitement and quality that surrounds the 2013 menus. I immediately felt the duo’s determined and excited energy which will undeniably translate into a memorable culinary experience this summer.

Even more local.

It is not just a culinary trend for us.” Chef Christian understands the importance of supporting local growers and farmers, and also knows that sourcing foods from nearby provides for a more authentic culinary experience for our guests. “The local movement has really inspired me…Vermont probably leads the country when it comes to supporting local” says Chef Christian.  He said that this year Basin Harbor will be working with even more local farmers and growers than in the past, many from right here in Addison County. Local farmers such as Bob Bruce, Bella Farm, Lalumiere Farm, and Pete’s Greens to name a few. “It is my goal to be an example of a resort who supports local farmers and sustainability while maintaining affordable food costs” says Chef Christian.

Fourth Generation Owner, Pennie Beach reiterates Basin Harbor’s commitment to local food sourcing: “as the food scene continues to evolve at Basin Harbor, the one constant is the importance of very local food…Vermont is truly the epicenter of the Localvore movement.”

Yet, local ingredients would be nothing without the talent to cook and the creative drive behind the pan. Chef Christian is looking forward to working with Basin Harbor’s other talented Chefs; Chef Jane of the Ranger Room, Chef Cori of the Bake Shop and Chef Juan of The Red Mill.

Chef Christian has been a part of the Basin Harbor culinary team for eight years and has earned the coveted role of Executive Chef at the resort. He says he is “excited to now take the opportunity to share his knowledge and ideas”. His vision is to provide more options and variety in the Main Dining Room. He describes the cuisine as “Contemporary American cuisine with New England and Vermont influences”. The Red Mill will also see a shift in style this year becoming more of a Gastro-Tavern Cuisine, with continued incorporation of products from nearby farms.

LaRocque says that he likes the fact that he and Chef Christian bring a young energy to the kitchen. Kruse agrees, and adds “it’s my generation of chefs that are left to get into the new things; like molecular gastronomy and new cuisines, whereas the chefs before us left traditions and fundamentals”. LaRocque remarks that “I don’t ever want to fit a mold about what kind of Chef I am”, the two undoubtedly will keep things exciting, modern and delicious! Pennie adds that “[Chef Christian] has a fresh take on fresh and local, and our mouths are watering just reading the menus”.

 

More from the interview

What can our 2013 guests get excited for?

Chef Christian: New, creative menus, more local ingredients. I want people to eat a meal at Basin Harbor and say ‘yes, this is Chef Christian’s food’. It is about creating the best food possible.

Where do you draw inspiration?

Chef Christian: I got the opportunity to go to Florida in December to shadow some chefs down there. I was able to visit The Everglades Club, Ibis Bau Beach Resort, Orchid Island and Gasparilla Inn. At Gasparilla, I had the wonderful opportunity to work with Certified Master Chef Peter Timmons and Chef Kono, the Executive Sous Chef. I gathered inspiration from their food, their organization and structure in the kitchen.

Also, Chefs Brian McCracken and Dana Tough are two big inspirations to me, owners of Spur and The Coterie Room in Seattle Washington.

What are your favorite restaurants?

Chef Christian: Best restaurant I’ve ever eaten at was Morimoto’s in NYC. Vermont favorites include Kitchen Table in Richmond and Hen of the Wood in Waterbury. Hands down the best in Vermont.

We’re all looking forward to enjoying the foods of Basin Harbor in 2013!