It’s Labor Day. The unofficial end of summer is here and we’re trying to think
what we did this summer. Besides it being hot (sometimes unbearably so!) the days seemed to fly by due in large part to Delphina, our former Assistant who we promoted to full-time Innkeeper. Delphina has taken over full time responsibility for the day to day operation of the inn. She loves the new duties which also include growing fresh tomatoes and herbs in the garden we dedicated for her use at the side of the inn. With it she’s been able to experiment with new muffin recipes. Parmesan Pesto and Cherry Sage are personal favorites. Additionally her signature entree, Eggs Benedict Casserole, features a side of pan roasted potatoes with fresh rosemary and thyme.
Now, however, we look forward to Autumn. Cooler days and nights, the changing of the leaves, shorter days and apples, apples, apples! The Hudson Valley is home to one of the country’s largest harvests of apples of every variety. It’s no wonder we use them in our fall menu’s. A guest favorite is Poached Apples served over Vanilla Greek Yogurt and topped with a homemade Butterscotch Crunch topping. Fresh made Allspice Apple Butter Muffins are made even better since we make the apple butter right at The Croff House.
Autumn is also the time when thoughts turn to the holidays. As usual The Croff House will be decked out for Halloween, Thanksgiving and Christmas. This year the Hudson Business Coalition will be coordinating the Second Annual “Holiday House Tour” on Sunday, December 9. During the inaugural event last year we welcomed over 150 visitors to the inn and, as the event’s popularity grows we look to see more folks enjoying the beauty of the season. More details to follow. Before you know it strains of “Auld Lang Syne” will be sung and glasses raised to 2019.
But for now it’s ok to ask “where’d the summer go?”. Don’t forget to book your Fall getaway at The Croff House. Click here for rates and availability.
New York State is know for apples. Just outside Hudson there are many apple orchards for “U Pick” family fun. Farm stands are overflowing with all varieties of apples. Restaurants have apples on their menu in salads, main dishes and – of course – desserts. So it’s no surprise that one a guest-favorite fruit course in Fall features apples! But, as with most of our dishes, we put our own twist on the dish to make it special. This is great on oatmeal, pancakes, french toast, or even ice cream. So here’s a great recipe to make use of all those apples:
Poached Spiced Apples with Butterscotch Crunch Topping (serves 4)
For the apples:
4 Firm apples (Granny Smith works really well), peeled and cored
3 Tbsp. water
3 Tbsp. brown sugar
1/3 Tsp. Ground Cinnamon
1/8 Tsp. Ground Allspice
Pinch of Ground Clove
[as an alternative McCormick makes an “Apple Pie Spice” blend that saves time]
For the topping:
1/3 cup Butterscotch chips
3 Tbsp. oatmeal
2 Tbsp. brown sugar
- Cut the apples into bite size pieces, not too small
- Put the water and brown sugar into a medium saucepan over medium heat
- Add the apples, stir and bring to a simmer and cover
- Let simmer for 7-10 minutes until the reach the desired consistence (they should have a little “bite” in the center)
- Remove from the heat, uncover and allow to cool
While the apples are cooling:
- Place the butterscotch chips in a small food processor or chop by hand into small bits and place in a medium bowl
- Place the oatmeal and brown sugar in the food processor and pulse 5-7 times, just to cut the oats down a bit, and add to the chips
- Stir to combine
Serve cooled/warm apples over vanilla yogurt or the flavor of your choice and sprinkle the topping over the apples to taste. Leftover topping can be kept in a plastic container or storage bag and used for later. You can also make a large batch of the topping and put in small mason jars and give it as gifts!
So if you think you’ve run out of ways to use all the apples around, try this recipe. We also have a great recipe for Honey Ginger Poached Pears – email me at email@example.com for the recipe.