Wednesday, May 28, 2008

Wednesday is Chef's Tip Day

We all enjoy the spicy taste of NUTMEG in Autumn and Winter cookies and desserts but don't forget how useful this ingredient is in other dishes.
Nutmeg can be used in the egg batter (custard) component of quiches, cheesey pies, or in many white (Bechamel)/cheese sauces, also! I was taught years ago that the spice brings out the flavor of the cheese in ever-so-subtle ways.
The Toasted Almond (Kahlua, amaretto, and cream)and traditional Holiday Eggnog can benefit from a quick sprinkling of Nutmeg prior to serving.
When using nutmeg, please remember: a little goes a long way (less than an 1/8 of a teaspoonful for an 8-inch quiche is just enough.
Fresh nutmeg is best (but challenging to grate). Your Innkeeper recommends sticking to a good quality, already-grated version for convenience.
Hope you give this potent spice its due validation in your next kitchen endeavor.
Your Innkeeper, Keith

Monday, May 26, 2008

Summer has begun!

The Lakes Region had wonderful weather to kick off the start of Summer. Today's small, but festive, Naples parade had several viewers, including onlookers from their boats. More restaurants have opened and to see servers changing the daily specials on their blackboards, or sweeping their sidewalks, was nice. Looking down onto the Causeway, the crowds looks encouraging for the season ahead...I always say "Do the best you can do each day--they will come."
This weekend I baked some Sweet Potato-Pecan Muffins. These were a big hit with my inn-made Peach and Pineapple Conserve. I also made Oatmeal-Raisin Cookies one afternoon, also. These are always popular, especially when they come right out of the oven.
That's it from the beautiful Lakes and Mountains.
Your Innkeeper, Keith

Tuesday, May 20, 2008

Harvey Wallbanger, Anyone?

Last night the Town of Naples approved the Liquor License for the inn (Many thanks to our Board of Selectpeople!).
So often our guests have requested a glass of wine to sip on our Front Porch while watching Long Lake. It now can become a reality!
My intention is to bring back many of the Classic Cocktails from American culture that are icons of Cocktail Culture...Singapore Sling? Bacardi Cocktail?? Freddie Fudpucker??!! My 8 years of teaching Mixology will be helpful, for sure!
Lots of work to do in the next two weeks--the kickoff for beverage service will be June 1, 2008 and we are all excited.
Had a walk-in party from Germany last night. They were en route to Montreal (about 6 hours away). Very nice, lovely people. Sent them off after a nice breakfast to start their day.
That's all for today. Off to make it the best one yet!

Saturday, May 17, 2008

A Day in the Life of an Innkeeper

What a great day! The guests here are super nice and I had a productive day, too!
Started off the day baking a Sour Cream Coffee Cake with Cinnamon-Pecan Streusel. I was pleased the guests LOVED it (it was my first recipe I did back 25 years ago in college). Our breakfast entree was Belgian Waffles with fresh sliced strawberries and whipped cream.
Did some work on the tree branches that had fallen during our harsh Maine winter. Charles and Tracy (of Wild Plum down the street) loaned me a unique Japanese saw (much easier to cut branches with than a bow saw!). Hey, new effective things are good!
Then, came in and baked Cinnamon-Raisin bread and a new inn favorite--Strawberry Snickerdoodles! These cookies dusted with cinnamon-sugar are timeless and their simplicity is so welcomed in today's world.
Reservations filling in for Memorial Day Weekend and the Summer.
Our gardens, designed by my dear friend, Fay Martin, are filling in nicely and with loads of happy colors. Thanks, Fay!
See you all at the inn soon!!

Friday, May 2, 2008

Hello again, Hello.

Inn at Long Lake has new management?! Well, yes and no...

Chef Keith here.

On April 28th I took the helm and ownership of Inn at Long Lake. After 5 years of hard work with former inn owner, Buddy Marcum, I look forward to the days and years ahead, further exploring my innkeeper/chef creativity in food and ambience, meeting new friends, and seeing our wonderful return guests (you make it all worth while!!).
Look for many magical changes in the future. Will keep you posted on everything but you must come and experience it first hand truly!

Many thanks to my wonderful staff, family and friends, and the Western Maine community. Your support has meant so much.

Keep you all posted.