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| Taken by the Yajure's on Monday after the Bilzzard |
The Pines Inn is a luxury property in Pine Plains, NY (Dutchess County). The Victorian manse was built in 1878 and has been restored to its full grandeur. After a meticulous eight-year restoration, we are pleased to announce the reopening and document the exciting happenings of The Pines right here.
Thursday, December 30, 2010
Pine Plains is Beautiful in the Winter
In case you forgot......
Ski & Stay at The Pines
The post-Christmas snowstorm resulted in 18+ inches of snow in our backyard here at The Pines. That means one thing -- Skiing! We are located 35 minutes from Catamount, which makes for a great day on the slopes. After a hearty breakfast at The Pines, head over to Catamount for some fresh air and exercise. Finish the day back in Pine Plains enjoying country French food by the fire at The Stissing House (stissinghouse.com) before you return to your cozy room at The Pines. Molly, the Manager, is happy to coordinate ski arrangements or suggest other winter outings. To book, please call 518 398 7677 or email mclauhs@thepinesinn.com.  |
| Trail Map |
Monday, December 6, 2010
Afternoon Tea at The Pines
Holiday Afternoon Tea at The Pines this weekend!
The halls are decked and we have a beautiful Gingerbread House display.
Stop by to see The Pines in all its holiday glory. Bring your friends and family, and enjoy a traditional sweet and savory tea. Harney teas, sandwiches, and mini desserts.
Fri Dec 10, Sat Dec 11 & Sun Dec 12
1-4pm
$19/person
Also, stop by for desserts and Champagne Fri & Sat 5-10pm.
Don't forget to make reservations:
reservations@thepinesinn.com
518 398 7677
Thursday, December 2, 2010
Gingerbread House Competition
Hello All! December has arrived and we are in full holiday mode at The Pines.
The annual Parade of Lights occurred this past Saturday (Nov 27) and we had our popular Parade of Lights party coinciding with the town events.
Check out Rural Intelligence for some photos of the Parade of Lights and coverage of our event:
http://www.ruralintelligence.com/index.php/community_section/community_articles_passages/
We had a fabulous Gingerbread House competition to raise money for the Little Nine Partners Historical Society. Take a look at the beautiful houses...
The annual Parade of Lights occurred this past Saturday (Nov 27) and we had our popular Parade of Lights party coinciding with the town events.
Check out Rural Intelligence for some photos of the Parade of Lights and coverage of our event:
http://www.ruralintelligence.com/index.php/community_section/community_articles_passages/
We had a fabulous Gingerbread House competition to raise money for the Little Nine Partners Historical Society. Take a look at the beautiful houses...
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| Tower Pizza |
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| Ronnybrook -- the winner! |
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| Ronnybrook -- the winner! |
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| The Pines |
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| Mashomack |
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| The Scoop |
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| Graham~Brush House |
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| The Red Devon |
Monday, November 22, 2010
Food & Farm Photoshoot
It has been a busy and wonderful Fall at The Pines.
This week we attended the Int'l Hotel, Motel & Restaurant Show in NYC, then headed back to the Hudson Valley for a photoshoot featuring the food and beverage program at The Pines, as well as some local farms.
It was a pleasure working with Gemma and Andrew Ingalls of Ingalls Photography. I cannot possibly say enough things about them. They were wonderful and put so much energy into every single photo!
www.IngallsPhoto.com
Here a few photos for your enjoyment. Many more are on Facebook.
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| Baked Egg Blossum |
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| Sol Flower Farm |
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| Cheese Board! |
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| Brioche French Toast Stuffed with Pumpkin & Camambert |
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| Tea Service and Fresh Baked Cookies |
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| Andy Ingalls Taking Still Life Shots |
Saturday, October 23, 2010
A Taste of Our Breakfast
I hope you will enjoy our first recipe posted to the blog. If you haven’t joined us for breakfast in our Victorian dining room, then here is your first glimpse into the flavors of The Pines. As we get deeper into autumn, we are depending more on the heartier greens and root vegetables to bring life to our dishes. These smoked trout cakes with garlicky kale and a warm mustard and thyme-infused cream sauce bring some smoky Hudson Valley flavor to a dish inspired by Maryland crab cakes. It is a delicious and beautiful way to start off a chilly Autumn morning:
Smoked Trout Cakes with Poached Eggs and a Mustard and Thyme-Infused Cream Sauce
cakes
1 lb red-skinned potatoes, cut into 1-inch pieces
¼ cup bell peppers (use whatever colors you can find at the market or in your garden)
1/3 + ¾ cup onion, chopped
1 clove of garlic
1 ½ teaspoons fresh thyme chopped
1 ½ teaspoons fresh basil chopped
½ lb smoked trout cut into 1/2 inch pieces
2 tbsp olive oil
1 bunch kale (or any type of fresh hearty green, examples: arugula, mustard greens, chard)
1 tbsp butter
eggs
1 tsp distilled white vinegar
8 large eggs, cold
sauce
2 cups heavy whipping cream
½ tsp Dijon or whole grain mustard
1 tbsp thyme
For the cakes: cover the potatoes with cold water in a medium saucepan and bring them to a boil. Simmer for about 6-8 minutes, or until the potatoes are soft. Once they are soft, drain the potatoes & hold in the strainer to cool.
Heat 1 tbsp oil in a saucepan over medium heat. Add the peppers and 1/3 cup of the onions and sauté for 5-7 minutes. Mash the potatoes and add the peppers and onions to the potatoes along with the thyme, basil, and smoked trout. Season with salt and pepper. Form the trout mixture into 8 balls and flatten each one into a 3/4 inch cake. Hold in the refrigerator until breakfast.
For the sauce: heat the cream over medium heat until the liquid has reduced by one quarter to 1 1/2 cups. Add the thyme leaves. Continue reducing the cream to 1 cup of liquid, be careful not to let the cream boil over.
Once the cream is reduced, remove it from the heat. Strain the cream sauce to remove the thyme leaves pieces, and whisk in the mustard. If using the sauce right away, hold it in the saucepan, otherwise, transfer the sauce to a bowl and chill over an ice bath before storing in the refrigerator.
At breakfast time: heat a large pot of water over high heat. Once it comes to a boil, add the white vinegar and reduce the heat to medium. Heat a sauté pan over medium heat and add the ¾ cup chopped onions and butter. After 5 minutes, add 1/2 cup of water to the pan of onions and sauté for an additional 5 minutes or until the water has evaporated and the onions are soft and golden brown. Add the kale to the onions and sauté for 3 minutes. Season with salt and pepper.
Heat a large skillet over medium heat and add 1 tablespoon oil. Once hot, sauté the eight trout cakes in the pan until a golden brown crust forms on both sides (cook approximately 3-4 minutes per side. Hold the cakes in a warm oven while you poach the eggs.
Crack four cold eggs into individual ramekins or small bowls. Stir the vinegar water to create a whirlpool effect in the pot (this helps the eggs retain a perfect presentation once poached). Softly drop each egg into the simmering vinegar water while it is still turning in the pot and poach for 3-4 minutes or until the whites are cooked and the yolks are still runny, cook longer if you prefer a harder cooked egg. Once they are cooked to your liking, remove the four eggs to a paper towel and poach four additional eggs in the water.
To serve: place 2 warm trout cakes on each plate. Place 1/4 cup of the kale mixture onto each trout cake and top each with a poached egg. Drizzle the mustard cream sauce over each of the eight eggs and garnish with a slice of smoked trout and a sprig of dill. Serve immediately.
Enjoy!
Smoked Trout Cakes with Poached Eggs and a Mustard and Thyme-Infused Cream Sauce
cakes
1 lb red-skinned potatoes, cut into 1-inch pieces
¼ cup bell peppers (use whatever colors you can find at the market or in your garden)
1/3 + ¾ cup onion, chopped
1 clove of garlic
1 ½ teaspoons fresh thyme chopped
1 ½ teaspoons fresh basil chopped
½ lb smoked trout cut into 1/2 inch pieces
2 tbsp olive oil
1 bunch kale (or any type of fresh hearty green, examples: arugula, mustard greens, chard)
1 tbsp butter
eggs
1 tsp distilled white vinegar
8 large eggs, cold
sauce
2 cups heavy whipping cream
½ tsp Dijon or whole grain mustard
1 tbsp thyme
For the cakes: cover the potatoes with cold water in a medium saucepan and bring them to a boil. Simmer for about 6-8 minutes, or until the potatoes are soft. Once they are soft, drain the potatoes & hold in the strainer to cool.
Heat 1 tbsp oil in a saucepan over medium heat. Add the peppers and 1/3 cup of the onions and sauté for 5-7 minutes. Mash the potatoes and add the peppers and onions to the potatoes along with the thyme, basil, and smoked trout. Season with salt and pepper. Form the trout mixture into 8 balls and flatten each one into a 3/4 inch cake. Hold in the refrigerator until breakfast.
For the sauce: heat the cream over medium heat until the liquid has reduced by one quarter to 1 1/2 cups. Add the thyme leaves. Continue reducing the cream to 1 cup of liquid, be careful not to let the cream boil over.
Once the cream is reduced, remove it from the heat. Strain the cream sauce to remove the thyme leaves pieces, and whisk in the mustard. If using the sauce right away, hold it in the saucepan, otherwise, transfer the sauce to a bowl and chill over an ice bath before storing in the refrigerator.
At breakfast time: heat a large pot of water over high heat. Once it comes to a boil, add the white vinegar and reduce the heat to medium. Heat a sauté pan over medium heat and add the ¾ cup chopped onions and butter. After 5 minutes, add 1/2 cup of water to the pan of onions and sauté for an additional 5 minutes or until the water has evaporated and the onions are soft and golden brown. Add the kale to the onions and sauté for 3 minutes. Season with salt and pepper.
Heat a large skillet over medium heat and add 1 tablespoon oil. Once hot, sauté the eight trout cakes in the pan until a golden brown crust forms on both sides (cook approximately 3-4 minutes per side. Hold the cakes in a warm oven while you poach the eggs.
Crack four cold eggs into individual ramekins or small bowls. Stir the vinegar water to create a whirlpool effect in the pot (this helps the eggs retain a perfect presentation once poached). Softly drop each egg into the simmering vinegar water while it is still turning in the pot and poach for 3-4 minutes or until the whites are cooked and the yolks are still runny, cook longer if you prefer a harder cooked egg. Once they are cooked to your liking, remove the four eggs to a paper towel and poach four additional eggs in the water.
To serve: place 2 warm trout cakes on each plate. Place 1/4 cup of the kale mixture onto each trout cake and top each with a poached egg. Drizzle the mustard cream sauce over each of the eight eggs and garnish with a slice of smoked trout and a sprig of dill. Serve immediately.
Enjoy!
The Pines Makes the Front Page
We are excited to be front page news in The Millerton News.
The article is dated Thursday, October 21.
The story is titled "Eight years of work, 132 years back in time" and covers the restoration process. There is even a photo of The Pines!
You can read the article here: http://www.tcextra.com/news/publish/millertonnews/The_Pines_has_been_restored/1530700.shtml
The article is dated Thursday, October 21.
The story is titled "Eight years of work, 132 years back in time" and covers the restoration process. There is even a photo of The Pines!
You can read the article here: http://www.tcextra.com/news/publish/millertonnews/The_Pines_has_been_restored/1530700.shtml
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| Photo by Our Friend Mandy Powers |
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