Tag Archives: Vinaigrette

Fall dining at the Inn

early morning-pondside-abbotts glen-coffee
Early morning, pondside at Abbott’s Glen, Vermont

Dining at Abbott’s Glen in October with our naturist friends is always so satisfying. The foods of autumn are so bountiful & nourishing. We find inspiration everywhere, from the last few leaves of kale in the garden to the baskets of apples we collect in our small orchard. Creating our menus to highlight the fall harvest is what this seasonal cooking is all about, and what guests expect when they come to our country inn, known for its food.

Let’s set the scene for welcoming guests in the fall. You drive down a long driveway lined with mature pines, cedars, and 100-year-old maples. A golden glow canopies the entire driveway as you approach the Abbott House. To the left of the driveway is a meadow punctuated by a pond and more stately pines. A cluster of red buildings with green tin roofs create a country scene, adorned this time of year with mums, pumpkins, and our dog, Tito (the official greeter!). Once parked, you are guided to the Meadow House check-in area. As you enter the main hallway, you see a fire in the lounge cracking with warmth. Two comfortable chairs beckon you to find a spot near the fire and enjoy a glass of wine or whatever. You are greeted by the Abbott’s Glen staff. With a warm hello, we dispense the information necessary to make our guests feel comfortable and on the path to a weekend of fun and relaxation!

tito-woodfire-abbotts glen
Abbott’s Glen lounge, wood stove, and Tito

Once guests are shown to their rooms, we often find they have changed out of their clothes and into an Abbott’s Glen terry robe. Many guests meander over to the Carriage house, where entertainment is yours to make. From billiards to Foosball, darts, or dancing, there is something for everyone. A wood stove heats this space and guests often gather in front of it to read or converse with other naturist guests. At this time of year, the Finnish sauna and hot tub take on fuller use as folks like to be warm, particularly our naturist friends.

During the month of October, we always host a Vermont cheese & cider tasting on Saturdays, from 5:30 ~ 6:30, as a prelude to the evening meal. Generally, three or four cheeses are represented along with the labels of their producers. A bowl of olives, assorted crackers, and novelty meats, such as venison sausage, fill the gap between lunch and dinner. It’s cocktail hour without the cocktails (unless you provide your own–we do not have a liquor license).

Meadow House, Abbott’s Glen, Vermont

The Inn kitchen is located in the Meadow House. All those heavenly scents make their way through the Inn all day and start appetites craving for the beautiful dinner that awaits that night. This weekend was no exception. Our menu began with a butternut bisque, creamy and sweet, laced with a hint of nutmeg and topped with a dollop of sour cream. A basket of homemade maple oat rolls was a perfect buttered dipper for those last spoonfuls of soup. Our dinner buffet, set up on the side board, included a big wooden bowl filled with various greens, sliced apples, Vermont cheddar, and red onion. A new recipe for maple-ginger vinaigrette with soy sauce, ginger, and shallots topped the salad along with a sprinkle of salted pumpkin seeds. The entree of  chicken breasts stuffed with wild rice stuffing, napped with a cider veloute, melted in your mouth. To accompany the entree, a roasted root vegetable medley, with some new and unexpected additions, had everyone wanting this next recipe. Our meal concluded with cups of coffee and a silky pumpkin custard pie topped with maple whipped cream. Ahhhhh, another beautiful dinner shared with guests, where conversation comes easily and new friendships begin. Full, relaxed, and feeling good after a few glasses of wine, guests headed over to Club Sugar Shack for some dance time with more fun to be had.

Harvest Roasted Vegetable Medley
6 cloves of garlic, peeled & cut in half
3 shallots, quartered
10 carrots, peeled & sliced in 1 1/2 inch pieces
4 apples quartered (not Macintosh)
1 bunch radishes, tops removed, sliced
1 lb. Brussels sprouts, bottoms trimmed & cut in 1/2
1 large sweet potato, peeled & cut into chunks
4 sprigs fresh rosemary
1/4 cup olive oil
1/4 cup butter, melted
2 tsp Kosher salt
1 tsp black pepper
1 Tbs chopped fresh rosemary or Italian parsley
1. Preheat oven to 425°. Line a baking sheet with tinfoil.
2. In a large bowl, combine garlic, shallots, carrots, apples, radishes, Brussels sprouts & rosemary sprigs. Add oil & butter and toss to coat. Season with salt, pepper & rosemary.
3. Bake for 25 ~ 30 minutes until lightly browned and tender. Garnish with chopped parsley & more fresh rosemary. Serve immediately. Serves 8.


Maple Ginger Vinaigrette
1 medium clove of garlic
1 medium shallot

1-inch piece of fresh ginger, peeled

2 Tbs Dijon mustard
2 Tbs soy sauce
2 Tbs pure maple syrup
3 Tbs balsamic vinegar
1/2 cup olive oil
1/2 cup canola oil
Salt & pepper to taste
1. In a food processor, combine garlic, shallot, ginger, mustard, soy sauce, maple syrup, and balsamic vinegar until well blended.
2. With motor running on low, slowly pour oil through the feed tube & blend until smooth.
3. Adjust seasoning. Strain if desired.
This is a delightful salad dressing, but can also be used to marinate salmon, pork, or beef.


Pumpkin Pie

1 single-crust 9-inch pie shell

3 eggs

1 egg yolk

1/2 cup white  sugar

1/2 cup brown sugar

1 Tbs molasses

1/2 tsp each of cinnamon, ginger & nutmeg

pinch of cloves

1 1/2 cups whole milk

1/2 cup heavy cream

2 cups pumpkin puree

  1. Preheat oven to 450°.
  2. In a large bowl, combine eggs, egg yolks, white & brown sugars, 1 Tbs molasses, & all the spices. Add in milk, cream & pumpkin. Pour filling into shell.
  3. Bake 10 minutes at 450° & then turn oven down to 350° & bake an additional 40 ~ 45 minutes, or until filling is set.
  4. Serve with a dollop of sweetened whipped cream & a sprinkle of cinnamon.

The foods of summer

Here it is the beginning of October at Abbott’s Glen clothing optional resort. Like most of us, we are asking where the summer went, perhaps feeling like we didn’t get in all the things we wanted to. On my list were a few more visits to our local organic farmers’ market on Saturdays, longer walks with our dog Tito, and more time to swim at Harriman Reservoir (more commonly known as The Ledges). What we did a lot of was entertain our Inn guests with glorious dinners and breakfasts served outside on the patio. Just in this past month we have celebrated the foods of Greece, Tuscany, and Mexico. We have BBq’d up lots of ribs and chicken as we danced and sang to live blues with our house band, The Reprobates. Leisurely Sunday breakfasts enjoyed al fresco included lots of farm fresh eggs, which we made into deviled eggs and fritattas with fresh herbs from the garden and platters of fresh summer fruits.

Classic BBq pork ribs
Country-style pork ribs
Zucchini Fritatta
Zucchini Frittata
Deviled eggs with Herbs
Deviled eggs

What a joy to be able to go our right out my kitchen door to pluck sweet basil, fronds of tarragon, and mint, which always invades everywhere, every year. Colorful nasturtium blossoms adorned many of our summer platters of food.

The garden had it’s challenges with cooler than normal temperatures, but we had many meals of green and wax beans, Swiss chard, and kale. Our tomatoes are just starting to produce and each day I harvest a pint or two of cherry tomatoes. This year we grew the sweet orange variety as well as a purple variety. Teamed up with fresh basil, thinly sliced red onion, and drizzled with a blood orange olive oil, salt, and pepper was all it needed.

Our fruit trees are fuller than we have ever seen. The plum tree branches are so laden with fruit they are almost laying on the grass. Our apple and pear trees are full of sweet smelling treats that will make their way into apple sauce, apple desserts, chutneys, and breads.

And how could I forget the zucchini?? Maybe I was trying to, as we ate it in every way possible! Our favorite recipe had to be a filo pastry filled with sauteed zucchini, eggs, feta, and fresh dill. Layered with filo and baked until golden, it was a perfect partner to the shish kebabs served for our “It’s Greek to Me” dinner.

greek cocktail hour
Greek mezze

Our guests started their evening with a mezze table, including items such as stuffed grape leaves, roasted eggplant dip, mini spanakopita, and mixed marinated olives.

Summer desserts included many ice cream treats, berry cobblers, and a frozen Margarita mousse we served for our “Taste of Mexico” dinner.

single serving berry trifle
Individual berry trifle






One of the most memorable evenings this Abbott’s Glen summer was the 12th Anniversary dinner celebrating our 12 years in hospitality. We always rent a tent and entertain about 25 couples. The menu included a cocktail hour pond side, where we treated guests to watermelon mojitos and a variety of little bites from sushi to roasted mission figs drizzled with a balsamic reduction.

Anniversary cocktail foods
Cocktail spread at the pond
celebrating 12 years in hospitality

Dinner included grilled shrimp served with a fresh peach salsa and cold roasted tenderloin with a chimichurri sauce.

Dinner buffet al fresco
Anniversary Buffet


Summer table set
Summer table set for dinner







I was fortunate enough to steal away to Santa Fe for a week to visit a dear cousin who is a major foodie and a fabulous cook. I enjoyed a variety of cuisines from tapas in downtown Santa Fe to fabulous elk burgers cooked on a wood fire at my cousin’s ranch.

elk burger
Elk burger Santa Fe style

Hoping your summer was full of family fun, fabulous foods, and travel experiences that made your summer memorable!



It’s spring on the calendar

Spring arrived on Saturday morning around 6:45. I kept looking for signs, but there were none. Another cold day  (26 was the high temp,) the piles of brown snow made it feel more like mid-February. Vases of colorful tulips, purchased while grocery shopping, would be my only reminder of spring this weekend.Spring tulips in Abbott's Glen's Dining RoomWe celebrated it anyway with a Spring-inspired dinner!

spring salad
Beautiful Spring Salad

Baby greens topped with avocado, red onions, fresh slices of navel oranges & kalamata olives, topped with maple vinaigrette. Roasted salmon with a lemon & herb panko crust and a quick saute of snow peas, asparagus & chopped shallots.


Pineapple Upside-down cake
Pineapple Upside-Down Cake

Dessert was a variation of a pineapple upside-down cake. The cake batter was enhanced with molasses & cinnamon and a touch of maple extract. Rather than using pineapple rounds, I finely chopped fresh pineapple so you got a mouthful of pineapple in every bite. We topped it off with a nice scoop of vanilla gelato.

Then it was over to Club Sugar Shack for a little dancing. Our theme was the 60’s. Peace, love & happiness was the mindset for hours of nostalgic music, hopefully our hippie dances to the sun-gods will make the warm weather arrive soon!