Sunday, December 8, 2013

Afternoon Tea - January 30th


Join us on Thursday, January 30th at 2pm for our very first Afternoon Tea service.  Fabulous homemade food, friendly faces, and a beautiful view of the Intracoastal waterway complete this lovely afternoon.  Tell your girlfriends and join us at the Night Swan.... feel free to bring your cards and stay a while longer.

 Here is what we will be serving up in January:

Finger Sandwiches
Cranberry Citrus Chicken Salad on Challah Knots
Parmesan and Asparagus Tart
Roasted Beet, Cucumber and Goat Cheese Open Faced Sandwiches

Scones
Ginger Scones
Lavender Scones
White Cheddar and Chive Scones
Served with Blueberry Preserves and Clotted Cream

Mini Desserts
Chiffon Tea Cakes with Meyer Lemon Curd
Gingercake with Orange Cream Cheese Frosting
Chocolate Cupcakes with Italian Meringue Buttercream

With a few extra surprises, this is an event you won't want to miss.  Seating is limited, so RSVP today.  $24.95 plus tax/person.  386.423.4940.

Tuesday, November 5, 2013

Elite Exposures Pop Up Photo Studio - Holiday Portraits

We are excited to announce that we have joined forces with Ryan Ellis and Aaron Pelling of Elite Exposures to offer our guests, and locals alike, an opportunity to have an individualized photo shoot at the Night Swan Bed and Breakfast.

Elite Exposures is offering an incredible deal on Saturday, November 23, 2013 -- for only $100, these amazing photographers are including:
  • a 30-minute portrait session featuring several beautiful on-site locations, including a special holiday themed portrait
  • a multi-Pose package with 4 specially enhanced portraits
  • all images from session archived on digital disc*.
  • additional image enhancements may be purchased separately for a special discounted rate - 50% off!
Appointments are available throughout the day, 10am to 4pm.  Reserve your spot now!!

We are PET FRIENDLY! Let the Pawparazzi give your pet superstar portraits!

Contact Ryan Ellis 407.920.0113 or elite.exposures.fla@gmail.com to reserve your spot today!

*Full resolution images provided at no additional fee. (Studios charge hundreds of dollars for this disc!)

Wednesday, October 16, 2013

Thanksgiving at the Night Swan B&B

Thanksgiving is a great time of year. The weather has just started to cool down a bit, the kids are out of school, and the house is hopping with visiting friends and family. The aromas wafting through the house tease our stomachs as we prepare for THE big meal.

It's a lot of work, all that cooking, cleaning, and entertaining. Wouldn't it be nice if you could just sit back and relax, enjoy what the holiday has to offer, but not mess with all the work that comes with it? If this sounds like your kinda holiday, bring your family and join us as we celebrate Thanksgiving at the Night Swan. While you relax on the front porch, or throw around the football in the courtyard, we'll do all the slaving in the kitchen for you.

Here's what we're serving up for the special day:

Apple Pomegranate Sparkling Cider
Artisan Cheese Board
Mixed Green Salad
Herb Roasted Turkey and Applewood Smoked Turkey with Pan and Giblet Gravy
Roasted Garlic Smashed Potatoes
Herb Stuffing
Mashed Sweet Potatoes with Apples and Pecans
Homemade Cranberry Sauce
Sauteed Green Beans with Caramelized Shallots
Roasted Brussels Sprouts with Bacon and Garlic
Pumpkin Pie
Apple Pie
Pecan Pie

We are now opening up reservations to the public, but we have limited seating, so call today!!  Dinner is $34.95 a person plus tax and gratuity and will be at 3pm. We hope you and your family will join us for this special meal.

Monday, October 7, 2013

Ginger Scones

Scones sometimes have the tendency to be dry and rather flavorless, but not these.  This amazing recipe hails from the Nancy Silverton at the La Brea Bakery in Los Angeles and is courtesy of my favorite website for recipes, epicurious.com.  These scones also happen to be a favorite treat around the bed and breakfast.  I like to make them into small squares, just for buffet purposes, but can be cut with a three-inch round cutter as suggested, or into the traditional triangle scone shape.



2.25c unbleached pastry flour of all-purpose flour
1/3c granuated sugar
1T baking powder
1t fine chopped lemon zest
1.5 sticks (6oz) unsalted butter, cut into 1 inch cubes and frozen
4.5oz candied ginger, finely chopped into 1/4 pieces to equal 2/3 cup
3/4c heavy cream, plus extra for brushing the tops of the scones

  1. Adjust the oven rack to the middle position and preheat the oven to 400 degrees.
  2. In the bowl of a food processor fitted with the steel blade, combine the flour, sugar, and baking powder, and pulse to incorporate.  Add the lemon zest and butter, and pulse on and off, until the mixture is pale yellow and the consistency of fine meal.
  3. Transfer the mixture to a large bowl and stir in the ginger.  Make a well in the cetner and pour in the cream.  Using one hand, draw in the dry ingredients, mixing until just combined.
  4. Wash and dry your hands and dust them with flour.  Turn the dough out onto a lightly floured work surface and gently knead a few times to gather it into a ball.  Roll or pat the dough into a circle about 3/4 inch thick (or rectangle if cutting squares or triangles).  Cut out the circles (or shape of your choice), cutting as closely together as possible and keeping the trimmings intact.
  5. Gather the scraps, pat and press the pieces back together, and cut out the remaining dough.  Place the scones 1 inch apart of a parchment-lined baking sheet.
  6. Brush the tops with the remaining cream.
  7. Bake for 12 to 16 minutes, until the surface cracks and they are slightly browned.
  8. Try to allow them to cool before you eat them, but try as we might, we haven't quite mastered that.
  9. Enjoy!!


Tuesday, September 24, 2013

Vegan Chocolate Muffins

Vegans are always the most difficult dietary constraint for us to accommodate.  We don't want to give them oatmeal, nor do we want to give them a plate of fruit -- we want to "wow" all of our guests, especially the ones who typically have some issues eating out. 

We've come up with a few treats that tend to go over well -- fruit and nut quinoa, anyone?  But a new favorite is a simple vegan chocolate cupcake recipe that I've recently found on Chow.com (you can find the original posting here).  Without frosting, they appear to be your standard chocolate muffin, minus the eggs and butter.  Now, for those die-hard vegans out there, this recipe does contain granulated sugar, so all in all it's not a "true" vegan recipe, and I do share that with my guests before serving these muffins.

For everyone else -- vegans and non vegans alike -- this chocolate muffin/cupcake will soon become your new favorite.  People like it so much that I think I just might make these to replace our "normal" chocolate muffin.

Ingredients
1c soy milk (I prefer coconut milk)
1t apple cider vinegar (use white distilled if you don't have apple cider)
3/4c granulated sugar
1/3c canola oil
1 1/2t vanilla extract
1c all purpose flour
1/3c cocoa powder (I prefer dark cocoa powder)
3/4t baking soda
1/2t baking powder
1/4t salt

1.  Preheat oven to 350 degrees and line a muffin pan with paper lines.
2.  In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt and set aside.
3.  Whisk together the "milk" and vinegar in a large bowl and set aside for a few minutes to allow it to curdle.
4.  In a separate bowl add together the sugar, oil, and vanilla extract.
5.  Combine the sugar mixture with the "milk" mixture and beat until foamy.
6. Add the wet ingredients to the dry ingredients and beat until no large lumps remains.
7.  Pour into liners, filling 3/4 of the way.
8.  Bake at 350 for 15-20 minutes or until a toothpick inserted in the center comes out clean.
9.  Transfer to a cooling rack and allow to cool complete.
10.  Enjoy!!

Thursday, September 19, 2013

Pet Friendly New Smyrna


Pet Friendly Accommodations

If the idea of leaving your pet behind while you are out and about enjoying your vacation just doesn't sit right with you, know that New Smyrna Beach is a great place for you and your pet!  There are a number of pet friendly restaurants, shops, parks, and beaches in the area, and of course, pet friendly accommodations at the Night Swan Bed and Breakfast.

We've always been a pet-friendly bed and breakfast, but new owners Besty and Matt Baker have taken it an extra step with a pet station equipped with a hose, doggie trash bags, and a water bowl.  They have also opened up a few of our first floor rooms in the Cygnet House as pet friendly for small, well-behaved animals.  We still have the Guest Cottage as pet friendly and do prefer the larger breeds in there as the rooms aren't as delicate and a bit more spacious to allow dogs to do what they do best.  We do not charge a pet fee (unless there is damage to the room), nor do we impose breed or weight restrictions.  All we ask is that the animals be well-behaved, and that we have the ability to contact you in case your dog is letting all of our guests know how lonely he is while you are out and about. 

Pet Friendly Outdoor Activities

Smyrna Beach Dunes Park -- Doggie Beach!!
This beach is my favorite, whether or not I bring my dog with me.  This beach is at the north end of the inlet on the Intracoastal side of the waterway, which means only small waves from wakes of boats hit the shore.  There is about a mile and a half boardwalk that goes around the park, but please note that doggies are only allowed on the boardwalk before 10am and for just the hour prior to sunset -- there are plenty of sandy paths to get down to the water.  The park is beautiful with lots of activity -- dolphins, manatee, turtles, birds -- you can see it all here.  And the best part -- this beach is much less traveled that the main strip by Flagler Avenue.

New Smyrna Beach Dog Park
This one-acre dog park is located off Glenco Road, next to the Humane Society.  There is a large fenced in area for your pup to run and play, and a smaller fenced in area for smaller pups who are a little intimated by larger breeds.  There is also shelter with doggie and people water fountains.  

Pet Friendly Restaurants
There are a number of pet friendly restaurants in the area.  Some are on my recommended list -- see that blog post here -- and some are not, but all will allow your furry friend to join you on their patio.
Pet Friendly Stores
Silly Willies is a little boutique pet store on Flagler Avenue.  This is a super cute shop, with lots of goodies for your dog.  Pets are welcome here, but please keep in mind that the store is rather small -- I think my pup could knock the whole place over with one swoop of her tail!

If big box stores are more your thing, a Pet Supermarket just opened recently on State Road 44.

In Case of an Emergency
We never want it to happen, but some things are just out of our control.  If while visiting the area, you have a pet emergency, there are a few places that will take your call and make arrangements for treatment of your animal.  Glencoe Veterinary Hospital is within a few minutes from the bed and breakfast and the Volusia Animal Emergency Clinic is located in Daytona Beach about 30 minutes away.

Hopefully this information helps in planning your next pet friendly trip to the New Smyrna Beach area.  See you and your furry friend soon!




Friday, August 16, 2013

Perfect Pie Crust

When I first started working at the bed and breakfast we used prepackaged pie dough.  It's easy.  It's convenient.  And the product really isn't that bad.  But it's a little expensive, so I decided to start making my own.  I didn't realize what a huge difference there is both texture and taste, and I will never, ever go back to the convenience prepackaged dough.  It's a little tricky at first to get that wonderful, buttery flakiness, but with some helpful hints and a little technique (read practice), it's actually quite easy and WELL worth the effort.

Below is the recipe and technique (with pictures) on how to make an amazing, buttery, flaky pie dough.  I'm going to break it down into three steps for you: making the dough, preparing the shell, and blind baking the shell.

For savory pies (like quiche):
1 stick of butter, cut into 1/2" cubes and chilled in the freezer
1.5c flour
1t salt
ice cold water (about 5T)

For sweet pies (like fruit pies):
All the above ingredients, plus
3T sugar

Step 1:  Making the Dough


Gather all of your ingredients and equipment (called mis en place).  In addition to the ingredients, you will also need a food processor. Note that the butter and water should be ICE COLD.




Measure out the flour and salt.  Place in the food process and pulse a few times just to combine. 


Add the butter as shown above and pulse (about 15-20 times)until the mixture resembles coarse cornmeal.

With the processor turned on, quickly add ice water, tablespoon by tablespoon.  The amount of water typically varies daily depending on the weather, but typically I turn off the processor at 5 tablespoons and begin to pulse.  The dough should start to come together.  If it doesn't, add another tablespoon of water.  The goal is for the dough to start to form, but not be sticky or wet.  Finding the right consistency will take a bit of practice.




Gather the dough and wrap in cellophane.  Press into a disc and place in the fridge for at least an hour or up to two days.  This allows the dough (and gluten) to relax and keeps the butter nice and cold.  And allows you to take a little break.




Step 2: Preparing the Shell



Gather mis en place.  Flour, for dusting, Pam or some other nonstick spray, kitchen shears, rolling pin, pie plate (I prefer glass), fork, and chilled pie dough.  Remember to clean and sanitize your work surface prior to beginning.

Lightly flour the work surface and roll out dough.  Rolling the dough will take some amount of practice.  Remember to use plenty of flour to prevent the dough from sticking, but not too much flour.  It's a delicate balance.

Roll out a little bit, from the center up, pick up the pin and put it back in the center and roll down.  Turn the dough about a quarter turn and repeat.  Occasionally, I flip the dough over, dust with flour and continue.
I typically roll to about a 13-15" circle, but it doesn't have to be exact, and about 1/8" in thickness.

Grease the pie pan with the non stick cooking spray.  Carefully pick up the pie dough and place in the pa, allowing the dough to drape over the sides.

While turning the pan pan, lift up the dough on the edge and encourage as much as the dough as you can to the bottom of the pan.   You aren't really pushing on the dough, but feeding it down to the bottom.  This ensures that the dough will not sink on the edges during the baking process.

Trim the sides to about 1/2" all the way around with kitchen shears.

Fold the edges under and crimp.
Using the fork, dock the dough (making lots of little holes) to allow the steam to escape during baking.  Place prepared pie shell in the freezer, allowing the shell to harden (and gives you a little time to relax).  Preheat the oven to 400 degrees.



Step 3: Blind Baking the Shell

Gather mis en place: parchment paper, pie weights (uncooked rice or dried beans works just fine), chilled pie shell, and non stick cooking spray.

Blind baking refers to the process by which the crust is baked prior to adding the filling.  By using pie weights (or rice in my case), it allows the dough to bake without bubbling with steam, resulting in a nice crispy layer of dough.


Lightly spray the chilled pie shell with nonstick cooking spray and line with parchment paper.  Fill with pie weights, uncooked rice, or dried beans.  Whatever you can use can be reused over and over again, so keep it for next time.  I store them the rice in a mason jar and use the rice only for my pie dough.



Bake for 30 minutes at 400 degrees.

Allow pie shell to cool. Add appropriate pie filling and follow instructions on whatever recipe you choose to use.


Sunday, August 4, 2013

Where to Eat in New Smyrna Beach

One of the most popular questions when people check into the Night Swan is, "Where should I go eat?"  Invariably, I am called out of the kitchen and go through my short list of "Heather approved local eateries."  I don't mind leaving the kitchen because, frankly, food is my favorite topic and I love supporting independently owned restaurants (and I love chatting up our guests).  I often joke about starting my own blog, and after this weekend when it was suggested that I host my own show, I figured it was time I sit down and write it all out.

I will begin by prefacing this post, as I do in conversation, that not only am I a foodie, I am also classically trained. I can cook most things myself, so when I go out to eat, I want to be WOWed. I am a self-declared picky b***h when it comes to eating out and that's good for my guests.   I know if a restaurant can make me happy, they will almost certainly make my guests happy.  As an innkeeper and working in the hospitality industry, my main goal is for my guests have the most amazing vacation ever.  If a particular restaurant is not listed here, it doesn't necessarily mean that is bad -- it just means that either the food or service can sometimes be hit or miss (or I haven't yet been there), and I don't feel comfortable recommending it to my guests.  So if you are a foodie, please take note.  If you are not, then there are plenty of other restaurants in town that will probably suit you just fine.

Local NSB Resturants
Ocean's Seafood for great, casual seafood
Oceans is an awesome little fish market off of Third Avenue on the beachside.  A fish market on one side, they serve prepared foods on the other.  It doesn't get much fresher than being at a seafood market.   Peel and eat shrimp is my particular favorite, but they have blackened mahi, grouper sandwiches, and even some burgers and chicken for those who don't like seafood...  Crazy, I know.  It can get super busy, and the wait can be lengthy at times, so if you are in a rush, call ahead and pick your order up.  Keep in mind that this is a fish market, so the ambiance is null.  Everything comes in a styrofoam box.  For our guests, I recommend coming back to the inn and eat on the front porch or even out on the dock.  For others, the beach is only a short drive away.

Manzano's for amazing sandwiches
Manzano's is a little deli over on Flagler Avenue, just blocks from the beach.  With a surfer theme, they have boards for sale and pretty much always have some type of surfing video displayed on the TV.  Ambiance is what it is... It's a deli and an amazing deli at that.  The have a HUGE list of sandwiches, paninis and cold sandwiches alike (my favorite is the Siciliano).  They use Boar's Heads meats and cheeses and do not skimp even a little bit.  The cold sandwiches can be a bit pricey, but as soon as they hand it over to you, you'll see why -- it'll be about 5 pounds and can easily last several meals.  For foodies like me, they have the roasted red peppers, sun-dried tomato tapenade, and proscuitto, and for normal folks, they have turkey, ham, and American cheese.  Well worth every penny, I gladly recommend Manzano's as often as I can.  And they reopen late on Friday and Saturday evenings (11pm-230am) for the after-bar crowd.

Cafe Verde for something fresh
Cafe Verde is a fun little spot that serves mostly a number of small plates (with recently added entree sized portions), which allows its patrons to taste a little of a lot of different items.  Definitely Latino influenced, I cannot pinpoint a particular country from which the food stems (hence the "Food Without Borders" subtitle).  Fried plantains, Mexican street corn, carnitas, shrimp and watermelon ceviche are some of their items.  This is the place I send all of our vegan, vegetarian, and gluten free guests for they have a number of options that are sure to please, including a beautiful kale salad, quinoa salad, and vegan tacos.  With an open kitchen and beautiful plate presentation, Cafe Verde is a great stop for something on the healthier side of things.

Panheads for smoked chicken wings (and pizza, but really for smoked chicken wings)
When Mike and I lived in California, he made apple juice injected smoked chicken wings.  It's a mouthful to say, and it was an amazing mouthful of wings that tasted more like applewood smoked bacon than it did chicken wings.  The minute Panheads' wings touched my lips, I was brought back to that meal in San Diego.  The pizza is good, but the chicken wings are amazing.  I order them naked and extra crispy because the smoking doesn't tend to crisp the wings as a fryer does, and order a number of different sauces to get the full effect.  So popular in New Smyrna, they just opened a new location in Port Orange on US1 and Dunlawton.

The Breakers for a good burger right on the beach
Breakers is a NSB staple -- burgers on the beach.  And let me tell you, it is definitely a beach bar, complete with bikini clad women and sandy floors.  They have over 17 burgers, and do cook to temp.  If you are looking for a beautiful view of the water and some casual eats, Breakers is the way to go, but beware of the prices of their beer.  It is a beach bar, after all.

Lost Lagoon for the best burger in town
If you are looking for the BEST burger in town, however, go to the local spot Lost Lagoon on US1.  Here they really take pride in their food, cook their burgers perfectly, and even toast their buns (it's the little details that count).  ***Update*** Lost Lagoon just moved North, right next to the New Smyrna Beach Airport -- the place where the Skyline and other restaurants have been and not quite survived.  They now have a full bar with some nice beer additions.  Food does take a little long to come out, but that's because the burgers are so thick -- your patience will be well rewarded here.

Hottie Coffee for amazing local  coffee
Who needs Starbucks when you've got your own local roaster?  Lori and David are wonderful people who put a lot of love in their product, and I am all about that.  I prefer the dark roasted Sumatran, but they have mild and medium roasts as well.  They even offer signature blends, which you will hopefully see here at the Night Swan sometime in the future.

Spanish River Grill for (hands down) the best food in town
I really cannot say enough about the Spanish River Grill.  The food is amazing, the staff incredibly knowledgeable and professional.   I know that anyone I send here will be absolutely blown away by both the food and service.  The menu changes seasonally, and they try to use as much locally sourced food as possible.  Chef Henry Salgado was nominated for the James Beard Award of the South in 2012, and with one visit there, you will understand why.

Starting the week of Labor Day, Spanish River Grill will be closed on both Monday and Tuesday (usually just closed on Monday) until the beginning of the year.   On Thursday evenings, available at the bar and on the patio only, women eat and drink for 50% off.  Quite a deal, I must admit.  Hope to see you there!


You know I can't write about great food in town and not give ourselves a shameless plug. 
Nightswan Bed and Breakfast for (you guessed it!) Breakfast
Fresh fruit, yogurt, homemade granola, a variety of homemade baked goods, beautiful view of the Intracoastal waterway, charming personalities and a delicious entree.... what more could one want in a breakfast?  Of course we serve breakfast to our guests, but what most people don't realize is that we are open to the public for breakfast, with advanced notice of course.  We aren't a restaurant so we don't have a menu, but our items change daily, and if you do not enjoy the entree, we can always make eggs to order or French toast with our homemade challah bread.

Heather (that's me!) for Specialty Desserts
I'm typically quite modest about my food, but I can't help but brag a little about my chiffon cake.  Light and fluffy with homemade preserves, and a true Italian meringue butter cream, this cake is a little taste of heaven.  Through special order only, I can prepare any of the baked goods you see at the Night Swan (including an incredible flaky crust for your next quiche or homemade pie) or a special dessert for your next occasion.  Contact me at heather.a.harrison@gmail.com.

If you are out and about...
Daytona Beach
Tia Cori's Tacos for awesome (and inexpensive) tacos
After living in Southern California, only minutes from the border, I learned what Mexican food is supposed to taste like, and Tia Coris is the closest to authentic Mexican food I have found in the area.  If I am anywhere close to Beach Street in Daytona, I am sure to stop by for their carnitas tacos with chips and salsa, and my favorite horchata (a sweetened rice milk with cinnamon).  They offer American style and Mexican style tacos, American being with cheese, lettuce and tomato, and Mexican with cilantro, onions, and lime.  If you like Mexican food, give Tia Coris a try.  You won't be disappointed!!  


So there you have it as it is in my world.  If you find some place that you absolutely love that is not listed here, let me know and I will gladly give it a try.  We'll see if it makes the cut. 


Friday, August 2, 2013

Peach Upside Down Cake

This Peach Upside Down Cake is an easy treat to make and with a similar look to the classic French tarte tatin, it makes a big visual impact.  We serve it for breakfast, but it makes an equally tantalizing dessert.

I use a 9" springform pan, sides greased and floured, with parchment paper lining the bottom of the pan, just to ensure that the caramel doesn't stick, but you can use a regular cake pan as well.


3/4c butter, softened, divided
1/2c packed brown sugar
2 peaches, sliced
3/4c sugar
1 egg
1t vanilla extract
1 1/4c all-purpose flour
1 1/4t baking powder
1/4t salt
1/2c milk

c = cup, t = teaspoon

  1. Preheat oven to 350 degrees.
  2. Prepare 9" pan (springform or cake pan) with parchment paper lining the bottom of the pan.
  3. In a small bowl, combine the flour, baking powder, and salt.  Set aside.
  4. Melt 1/4c (1/2 stick) butter.  Pour into the pan.  
  5. Sprinkle with the brown sugar and arrange peach slices in a single layer over sugar in a spiral pattern. (You may not need all the peach slices.) Set aside.
  6. In the bowl of a standup mixer, cream sugar and remaining butter with the paddle attachment until light and fluffy.
  7. Beat in egg and vanilla until well combined.  Scrape down sides of bowl.
  8. Add the flour mixture to the creamed mixture alternatively with the milk, beginning and ending with the flour mixture and beating well after each addition, scraping down sides of bowl as needed.  (Breakdown -- add one third of the flour mixture, followed by half of the milk, followed by one third of the flour mixture, followed by the other half of the milk, followed by the rest of the flour mixture.)
  9. Spoon over the peaches and spread out evenly.  Batter will be very thick.
  10. Bake for 45-50 minutes or until a toothpick inserted near the center comes out clean.  Cover with foil if cake browns too quickly.
  11. Let cake cool for about 10 minutes. Run knife around edges, release springform and invert onto a serving plate.
  12. Enjoy! 


Tuesday, July 23, 2013

Schooner Ondine

If you have driven by the Night Swan recently, the dual mast sailboat at the end of the dock may have piqued your interest.  No, this boat does not belong to a guest.  This is the Schooner Ondine, a beautiful two masted, full keel schooner rigged with Chinese junk sails.  Best part -- she is available to you for sailing charters.

Her caretakers, Captain Pat and Jeannine Reed are New Smyrna locals and have years of sailing experience.  A former American History Professor, Captain Pat is incredibly knowledgeable about New Smyrna Beach history, and isn't a bit shy about sharing his knowledge with you.   You may also see their son Brenden, who also has a lifetime (though slightly shorter than Captain Pat's) of professional sailing experience, aboard helping with the family business.

Whether you are interested in crewing the boat, or just sitting back to relax, there is plenty of opportunity for you here.  In addition to Day Sails and Sunset Cruises, they also have Full Moon Cruises and Special Event Cruises.  Captain Pat and his team will make your special day become even more memorable aboard the Ondine.  Engagements, anniversaries, and even the spreading of ashes of a loved one are all apart of the boat's unique history. 

With rates starting at $250 for up to six people, sailing on the Schooner Ondine is affordable and easily accessible through the Night Swan dock.  Contact Captain Pat today at 386.847.9133 or explore their website for more information.

We are excited to have Captain Pat, Jeanne, and Brenden as part of the Night Swan family and look forward to hearing reports back from our guests.  We'd love to see pictures from your cruise!!


Monday, July 15, 2013

Oatmeal Craisin Cookies

These cookies have become a favorite around here.  The smell of cinnamon and coconut in an oatmeal cookie is just amazing, and our guests love the aroma wafting through the house.  After receiving numerous requests for the recipe, I figured we should just go ahead and post it.  This recipe, among many of my new favorites, hails from John Barricelli, Owner of the SoNo Baking Company in Norwalk, CT.  While I have never visited the bakery myself, Barricelli shares some of his yummiest recipes in The Seasonal Baker: Easy Recipes from My Home Kitchen to Make Year-Round.  As with most cookie recipes, feel free to substitute or add your favorite flavors -- I see toasted almonds and cherries in my future.


3/4c all-purpose flour
1/2t baking soda
1/2t ground cinnamon
1/4t coarse salt
1 1/2c old-fashioned oats
1/2c dried cranberries (plumped in boiling water), drained and patted dry on paper towels
1/2c sweetened flake coconut
1/2c unsalted butter, at room temperature
1/2c firmly packed light brown sugar
1/4c granulated sugar
1 large egg
1/2t pure vanilla extract

(c = cup, t = teaspoon)

  1. Set oven rack in the lower third of the oven.  Preheat the oven to 350 degrees.  Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.  Set aside.
  3. In a separate medium bowl, combine the oats, cranberries, and coconut.  Set aside.
  4. In a large bowl, or in the bowl of a standing mixer fiteed with a paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy, scraping down the bowl halfway through.  
  5. Beat in the egg and then the vanilla.  Scrape down the bowl.
  6. Reduce the mixer speed to low.  Add the flour mixture and beat just to combine.
  7. Gently fold in the cranberry mixture with a rubber spatula.
  8. Use a tablespoon scoop to portion out the batter onto the prepared baking sheets, placing the batter about two inches apart.  Flatten gently with the palm of your hand.  (Wetting your hand will make the batter not stick).
  9. Bake one sheet at a time, rotating the sheet about two-thirds of the way through the baking time, until the edges and bottoms are set and golden brown (and delicious), but the cookies are still a little soft in the centers, 12 to 14 mintues.
  10. Transfer the baking sheet to a wire race and let cool for 10 minutes.
  11. Remove the cookies to the rack with a spatula and cool completely.

Friday, July 12, 2013

New Owners, New Look at the Night Swan


New owners, Matt and Betsy Baker, closed on the inn on May 31st, just weeks ago.  If you ask them, it feels like they have been here for months.  And rightly so.  They've made some incredible changes in the short time they've been here, starting with the beautiful logo you see to the left.

Betsy, whose smile will greet you throughout your stay, was born for the hospitality industry -- and I'm sure you will agree once you meet her.  Her career includes the titles of Director of Sales and General Manager for a Marriott property in Upstate New York.  She brings her love of the guest and the industry, along with some incredible experience to the Night Swan.

Matt, Betsy's husband of 29 years, complements her perfectly.  While Betsy focuses on the guest experience and the daily operations, Matt is the "numbers guy," focusing on the financial aspects of the business.  He is also our own Mr. Fix-It, and his experience as a Nuclear Engineer in the Navy and as a District Manager with Sodexo, overseeing the facilities department of multiple colleges and universities, gives him all the experience he needs to maintain these historic buildings in our quaint town of New Smyrna Beach.

The smiling faces of the staff members have not changed -- we are all still here and incredibly excited to be apart of such an amazing team.  The Baker's vision is quickly unfolding, and we are just as thrilled as they are to see their dreams of owning their own B&B come true.

Stay tuned as we post more about the changes at the Night Swan.  We hope you will enjoy it as much as we do!!




Wednesday, March 6, 2013

SEWING & QUILTING RETREAT

When:      March 17 – 20, 2013
                 Sunday through Wednesday (3 nights)

Where:     The Night Swan Intracoastal Bed & Breakfast
                 512 South Riverside Drive
                 New Smyrna Beach, FL 32168

                386-423-4940  or 800-465-4261
                www.NightSwan.com

Cost:      $240 per person for a Shared King
               $360 per person for a Private Queen

Get away for a few days and sew on the River.  Work on a UFO (Unfinished Object) or start a new project.  There will be a conference room for your convenience, where you can securely leave your sewing machine and projects. 

A fabulous, hot breakfast is provided, then you can find lunch and dinner at one of our many fine restaurants. There is no pressure, no special itinerary.  You can use your time to sew, enjoy a river boat cruise, go for a walk on the beach, browse the beach shops on Flagler Avenue or the downtown shops along Canal Street. Seaside Sewing & Quilt Shop is just a few blocks away and there are several other fine quilt shops within a 1 hour drive.

Space is limited to 8, so call the Night Swan directly to reserve your spot.  Please let them  know you are attending the Sewing Retreat.