Sulich - 50 great bed & breakfasts, and inns: New England

2015 by The Bookshop, Ltd. First published in the United States in 2015 by Running Press Book Publishers A Member of the Perseus Books Group All rights reserved under the Pan-American and International Copyright Conventions Printed in China This book may not be reproduced in whole or in part, in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system now known or hereafter invented, without written permission from the publisher. Books published by Running Press are available at special discounts for bulk purchases in the United States by corporations, institutions, and other organizations. For more information, please contact the Special Markets Department at the Perseus Books Group, 2300 Chestnut Street, Suite 200, Philadelphia, PA 19103, or call (800) 810-4145, ext. 5000, or e-mail . Library of Congress Control Number: 2015933488 E-book ISBN 978-0-7624-5801-1 9 8 7 6 5 4 3 2 1 Digit on the right indicates the number of this printing EDITOR Linda Falken DESIGNER Tim Palin Creative Running Press Book Publishers 2300 Chestnut Street Philadelphia, PA 19103-4371 Visit us on the web! www.offthemenublog.com CONTENTS Hundreds of vacation experiences await the traveler in the six New England states.

From skiing on powdery snow-covered mountains, to gathering shells on sandy beaches, to driving a scenic road when the fall foliage is setting the hills ablaze with spectacular color, the offerings multiply with the passing seasons. Bed and breakfasts and inns, each with its own personality and style, offer unique accommodations from which to explore the region. The lodgings become part of the adventure, with unexpected surprises awaiting you at every turn: period furnishings, charming gardens, innkeepers, and guests with interesting stories to tell. Breakfast, that most humble of meals (often filled with meager and unimaginative fare or skipped altogether), gets top billing when you stay at one of these establishments, and many of the recipes are inspired by the region. Indulge in (page 208) during maple-sugaring season in the heart of Vermont. These are just a few of the mouthwatering ways to start your day that youll find within these pages.

Before setting out to see art exhibits, wine trails, and living history museums, your palate can explore new breakfast flavors with imaginative combinations, like (page 24). This book will take you on a tour of the most unique, luxurious, and welcoming bed and breakfasts and inns in New England. They are found snuggled into mountainsides, dotting the endless miles of shoreline, and standing guard on the main streets of quaint towns. Many are situated to take full advantage of New Englands diverse and breathtaking landscapes, with features such as an outdoor hot tub, where you can feel the cares of the world ebb away as you listen to the waves washing up on a nearby beach, or a breakfast room with floor-to-ceiling windows that bring the outdoors right up to your orange juice. When was the last time there was something worth lingering over with your coffee? (page 184), made with Vermonts most famous cheddar, before heading out for a day of outlet shopping. Its safe to say that there is an appealing New England getaway for everyone.

The diversity of activities, accommodations, and menus affords limitless possibilities. You could visit all fifty inns in the book and have a distinctly different adventure at each one. As you use this book, youll find a few easily identifiable features to help inform you. Tasty Tidbits shares fun foodie facts; Sweet Additions gives you variations on recipes; Local Color reveals interesting trivia and historical bits; and Things to Do offers suggestions for both well- and little-known excursions within striking distance of the inns and B&Bs. 50 Great Bed & Breakfasts and InnsNew England tells you where to go, what youll find when you get there, and how to bring a delicious slice of your trip back home. Get a cup of coffee and thumb through the pages.

Youll be enticed by recipes youll want to serve your family for breakfast or to guests for a festive brunch. Youll also be inspired to start planning your next New England getaway. Godspeed and bon apptit! Susan Sulich When I was a child, I saw lots of movies about happy people living in Connecticut. And ever since then, that was where I wanted to live. I thought it would be like the movies. And it really is.

Its exactly what I hoped it would be. Polly Bergen The Bee and Thistle Inn was built in 1756 as a residence for Judge William Noyes and his family. The house was originally set near the Boston Post Road but was moved back to its present position and restored by the Hodgson family at the turn of the last century. A sunken garden and inviting porches were added at that time. 100 Lyme Street Old Lyme, CT 06371 860-434-1667 www.beeandthistleinn.com House Specialty In the Bee and Thistles earlier days, scones with honey were a staple at dinner.

Yields 12 scones 3 cups all-purpose flour cup granulated sugar, plus 4 tablespoons for sprinkling on top 2 teaspoons baking powder teaspoon baking soda teaspoon salt cup (1 sticks) cold unsalted butter, cut into small pieces 1 cup buttermilk, plus more as needed 1 tablespoon grated orange or lemon zest cup heavy cream 1. Yields 12 scones 3 cups all-purpose flour cup granulated sugar, plus 4 tablespoons for sprinkling on top 2 teaspoons baking powder teaspoon baking soda teaspoon salt cup (1 sticks) cold unsalted butter, cut into small pieces 1 cup buttermilk, plus more as needed 1 tablespoon grated orange or lemon zest cup heavy cream 1.

Position the oven racks to divide the oven into thirds and preheat to 400F. 2. In a medium bowl, stir the flour, cup of the sugar, baking powder, baking soda, and salt together with a fork. Add the cold butter pieces and, using your fingertips, a pastry blender, or two knives, work the butter into the dry ingredients until the mixture resembles coarse cornmeal. Its okay if some largish pieces of butter remaintheyll add to the flakiness of the scones. 3.

Pour in the buttermilk, toss in the zest, and mix with the fork only until the ingredients are just moistened. You should have a soft dough with a rough look. (If the dough looks dry, add another tablespoon of buttermilk.) 4. Gather the dough into a ball, pressing it gently so that it holds together. Turn it out onto a lightly floured work surface and knead it very briefly; a dozen turns should do it. 5.

Cut the dough in half. 6. Roll one piece of the dough into a -inch-thick circle about 7 inches across. Brush the dough with half of the heavy cream, sprinkle with 2 tablespoons of sugar, and cut the circle into 6 triangles. Place the scones on an ungreased baking sheet and repeat with the remaining half of the dough. 7.

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