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  AT THE ENTRANCE TO SUGARBUSH MT. ELLEN SKI AREA
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Recipes 
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Lemon Ricotta Cookies
This popular cookie at our Inn is made from a recipe by the Food Network’s Giada DeLaurentiis.  Allen’s tip: use a ricotta that is drier (not wet).
Click here for the recipe at foodnetwork.com
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Potato Basil Fritatta
Fritattas are like quiche without a crust—popular breakfast entrees at our Inn. This one is made from a recipe by Ina Garten, the Barefoot Contessa.
Click here for the recipe at her web site
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Easy Blueberry Scones
“I found this recipe on food.com and and these scones are really easy to make!,” says Chef Allen.  “30 minutes is all it takes to have the scones mixed, baked and out of the oven.  I changed the milk to heavy cream to make the scones richer and added
Lemon zest and a quick lemon glaze to give them a little more deliciousness!  You can increase the sugar and blueberries to a 1/2 cup.  You can also substitute raspberries for blueberries and use almond flavor in place of vanilla.  This recipe is easily doubled or tripled)”

Ingredients:
1 cup of flour
1/4 cup of oats (quick, or regular)
1 and 1/2 teaspoons of baking powder
1 tablespoon of oil
1/3 cup blueberries
2 tablespoons sugar (can increase sugar if you like sweeter scones)
1 teaspoon vanilla
1/4 cup sliced almonds
1/3 - 1/2 milk  (I use heavy cream)
1 teaspoon lemon zest

Quick lemon glaze:
1/2 confectioner’s sugar
1 teaspoon lemon zest
2 teaspoons  lemon juice
Maple Mustard Bacon
In a bowl, mix 2 parts Vermont maple syrup with 1 part mustard.  Allen recommends a darker maple syrup, and a coarser grainy mustard, such as Grey Poupon’s Counry Dijon, to give the glaze more texture.  Lay your strips of bacon on a sheet pan.  Brush the syrup/mustard on the top of each slice.  Bake in the oven for 15-20 minutes at 375º, depending on the thickness of your bacon. Keep an eye as it cooks in your oven so it doesn’t burn.  Numerous guests call it “life-changing bacon”—as if bacon wasn’t sinful enough!
...used here at the White Horse Inn by Chef Allen
Directions:
1. Preheat oven to 425 degrees
2. In a bowl mix together flour, oats, baking powder, sugar.  Add oil to combine.
3. Fold in blueberries and almonds
4. Add milk and vanilla and stir to combine if to sticky add a little flour, too dry a little more heavy cream
5. Pat out dough in to a disc on a floured surface and cut into wedges about 4 equal size or free hand scoop into 4 equals biscuit sized rounds.
6. Place on a parchment lined sheet pan bake 15 minutes or until a toothpick inserted in center comes out clean.
7. Combine the glaze ingredients and drizzle over scones.
‘VERY VERMONT’
altitude 1,213 ft.
altitude 4,083 ft.
Vermont
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