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.

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!!