Irish Soda Bread with a Maine Twist
3 ½ cups flour
½ cup sugar
1 tsp salt
½ tsp baking soda
2 tsp baking powder
1 pint Greek yogurt
1 cup of dried Maine blueberries
2 tsp caraway seeds
Mix dry ingredients, then fold in wet, then stir in berries
Very lightly knead and form 2 round loaves.
Place on a baking sheet and score a cross on the top of the loaves.
Bake at 350 degrees for about 45 minutes until well browned.
*a more traditional soda bread could be made with currants or raisins
Try it toasted with butter, Yum!
The “S’s” of Winter: Clear skies, skates, sleds, skis and snow-shoes.
Clear Skies: Ay-yuh! The snow is here, the sky is clear and the air is crisp.
Skates: Lace up your skates and head over to the Waterhouse Center. An open sided ice rink with skating until 9 pm 7 days a week. Heat up your skate time on March 5th during the annual Chili cook off! Click here for details.
Sleds: Get your romance on and take a sleigh ride with “Rockin’ Horse Stables” or get the giggles going whilst sledding at the Consolidated School and the Sea Road Sledding Hill.
Skis (cross country) & Snow Shoes: 600 acres to explore at Harris Farm. They rent all equipment and offer hot chocolate and other refreshments in their cozy barn – the warm fire is free. Take an adventure, with your own equipment, at the Rachel Carson National Wildlife Refuge or Laudholm Farm. Join Laudholm Farm on February 23rd for their Winter Wildlife Day & Snow Day. Click here for details.
Are you famished now? Add dinner, spirits and zzz’s
Maine’s “Restaurant Week” runs March 1st -12th. Take a bite out of one of the Kennebunk’s many fine restaurants. They will be offering 3+ course meals and special menus at discounted pricing for two. We suggest trying our neighbor “Toroso” who are proud participants of Maine’s restaurant week.
The moon is up, it’s getting chilly, come reside by our fire at The Inn at English Meadows, enjoy some spirits before you get your, well-deserved, long winters nap in one of our luxurious accommodations!
English Meadows Culinary Occasions!
Congratulations, you made it through January! For we New Englanders, it is the hardest winter month to plow through. Now it is time to think of having some fun before it all melts away to Spring. Meanwhile, enjoy something fresh, convenient, and mouthwatering to break the monotony. Time to look forward to the weekends again!
Hot Fresh Breakfast is Served!
This Saturday or Sunday, sleep in a little, clear the driveway and head over to The Inn at English Meadows for a tantalizing 3-course breakfast. Everything is homemade so go ahead and relax, have a Mimosa, Bellini or an Espresso. Settle in, meet someone new, hobnob with a local you haven’t seen since the cold and snow trapped you indoors or enjoy a long overdue date while pleasing your pallet. Had a fantastic time? Do it again, Breakfast is now available every weekend morning from 8:30-11:00 through April 30th. Don’t miss out, call and make a reservation as seating is limited!
Not a morning person? Many of us aren’t, no worries, we get it and have something for you too! A “Pop-Up Dinner” February 11th starting at 7 p.m. Take a pause with the ones you enjoy and romance your food senses together! Allow yourselves to be pampered with a freshly prepared with local ingredients – 4-course dinner – after sipping on your welcome cocktail fireside. Make this Valentine’s Day date truly special, the nearby restaurants will be there every other day… Seriously, let Chef Chris Groman and The Inn at English Meadows warm your senses and ease your winter tension with a well-deserved scrumptious meal! Didn’t make your reservation in time? No worries, subscribe to our newsletter, follow us on Facebook or visit our website to learn when our next “Pop-Up Dinner” will be. Yes, there will be more!
Stay up, Sleep Inn & Brunch with us this New Years’!
New Year’s is all about clean slates so this year get out of town, ring in the New Year in a new place, The Inn at English Meadows, Sleep in and join us for brunch and take your time with a 1:00pm check out. You’ll have plenty of time to rush in the New Year so start off on the right, rested, well-fed foot with us.
Let’s Paint the Town Red!
Celebrate all things love in The Kennebunks this February with an array of events, romance-centric hotel packages, and lovely offerings from shops and restaurants. The month long event kicks off January 28th with “Frosted”, a festive party featuring ice bar, sculptures and creative nosh and cocktails! Each weekend in February, The Kennebunks offer cooking and mixology classes, activities and engaging events that center on love and romance. The towns also adorn themselves with beautiful red lights, giant hearts and red, red, red! Check lovethekennebunks.com for a full schedule and more information!
New Year, New Traditions!
That’s right just steps from our front door is the brand new and highly anticipated Toroso Kitchen & Cocktails. Owned by the famed Shannon Bard, Toroso is a local Neighborhood Restaurant Serving Small Plates Inspired By The Flavors of Spain.
A highlight of Culinary communities Kennebunkport is your New Years Eve’ destination. Leave the car and take a stroll to over 25 superb eateries in and around Dock Square or skip the walk altogether and sample local offerings from all new Toroso (right next door)
Go Outside & Play!
Never underestimate the romance of a Sleigh Ride.
Take a walk on the snow: Snow Shoeing
Explore Nature: Kennebunk Land Trust
We’re deep into rhubarb season here in Maine! We’ve been using it in our cocktails, on our bread, and now in our rhubarb scones! We used Kate’s recipe for Dreamy Blueberry Cream Scones, and adapted it to make use of our abundance of fresh produce! And now you can make them yourself! Here’s how:
2 cups unbleached all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
½ teaspoon fine sea salt or table salt
5 tablespoons chilled, unsalted butter, cut into ¼ inch cubes.
½ cup finely chopped rhubarb
1 cup heavy cream
Heat oven to 425 degrees
Slice your rhubarb stalks into narrow lengthwise strips. Chop into 1/4 inch cubes.
Place flour, baking powder, sugar, and salt in large bowl or work bowl of food processor fitted with steel blade. Pulse six times.
Chop butter into 1/4 inch cubes. Using food processor, remove cover and distribute butter evenly over dry ingredients.
Cover and pulse 12 times, each pulse lasting 1 second. Add rhubarb and pulse one more time.
Transfer dough to large bowl.
Use your hands to shape a well in the center of the dry ingredients. Pour the cream into the center of the well. Stir in cream with a rubber spatula or fork until dough begins to form, about 30 seconds.
Knead dough by hand until it comes together.
On a lightly floured surface press into a 8 inch circle, smoothing the edges. Cut into 10 to 11 wedges.
Place wedges on a parchment covered baking sheet. Brush with melted butter and sprinkle with brown sugar, (optional) and bake until very light brown, 12 to 15 minutes.
Cool 10 minutes and enjoy warm, or at room temperature.
Yumm!!! Now invite all your friends over for tea and scones, and discuss literature and flower gardens, and feel very fancy. Tra la la.
If you get these into the oven and your kitchen looks rather worse for wear, do not fear your mess: our kitchen looks appalling after baking, too. And we’re pretty much professionals, so you can definitely feel better about yourself about that one.
America’s Test Kitchen Cookbook
We’d love to see how your Dreamy Rhubarb Scones turn out, and what other interesting variations you can think of! You can tag us in your photos on Instagram or share them on our Facebook Page– We can’t wait to see what you dream up!
The Inn at English Meadows
Happy Mother’s Day to all of the mothers and children in the world! We certainly had a great weekend here at the Inn! On Saturday, we had blueberry cake, melon with mint and lime, and the most delicious breakfast sandwiches with avocado, bacon, and an egg. It was KILLER.
Kate worked her usual wizardry on the sandwiches, and everyone’s favourite sous chef, Sarah, handled the cake and fruit! What a couple of true professionals. This was my first weekend working on the kitchen crew for the Inn, and I just had a blast and a half. My name is Sophie, and I am Sarah’s roommate- she has had so much fun cooking up a storm for everyone that I started coming in to work with her! You may see me dancing around the kitchen this summer, trying not to drop things in front of the guests, and I’m also going to be exploring the whole town and reporting back to you with the inside scoop! If you want to really experience the Kennebunks like a local, the Inn at English Meadows is Definitely the place to stay. We will hook you up with the most delicious breakfasts, all the best places to go, and all the secret insider spots! Book your room now and connect with us on Facebook to follow along with the blog and start planning your trip!
Our very best and favourite spot to show you is the magical land of Snug Harbor Farm. Everyone should come here at least four times a week. They have the most beautiful collection of plants, including tiny trees in pots, a stunning array of succulents, and such cute animals!! They keep ponies, exotic birds, and flocks of geese that roam around leaving feathers EVERYWHERE. If you are an aspiring Beatrix Potter, it is advisable that you should secretly move into one of the greenhouses.
We stopped to talk to Anthony, the owner, and learn about his four dogs. He loves all the animals, and keeps four poodles, all different sizes and colors, and they go all over the property together to keep an eye on everything. They are so friendly and will absolutely want you to pet them. They are the only dogs that Sarah likes. (Including the one that we own.) If you have a dog with you, however, it is not invited to Snug Harbor on account of the delicate constitutions of the birds. But if you need any beautiful garden decoration things, the gift shop is NOT TO BE MISSED. Trust me on this one.
After Snug Harbor, we visited Parson’s Beach! We love this beach so much!! Parson’s is VERY beautiful, but also it is very small, so try to get there early to make sure there’s parking.
We showed up at high tide, and there was hardly any beach at all! We were trying to perch above the waves on a washed up tree trunk, but even so we got knocked off and got our shoes wet!! Sarah waded in, but I’m not trying to die of hypothermia of the toes so I just guarded the rosebushes (with my face accidentally).
We’ll be exploring the Kennebunks and our favourite nearby spots all summer, so keep checking back to find your new favourite spot! It’s gonna be the best summer ever! (we can already tell.) Don’t forget to book your room, cause we can’t wait to have you stay with us!
See you soon!
The Inn at English Meadows
Photos by Sophie Hines
We spend more and more of our free time exploring our surroundings on foot. Daily walks lead us to secluded beaches, wooded trails, and down quiet lanes in historic Kennebunk and Kennebunkport. Each walk is a joyous occasion; there are always interesting scents and sounds, and of course friends to greet. It’s been great fun to see our community through the eyes of a dog.
One of our favorite spots to walk is Parson’s Beach*, which is only a few miles from our Kennebunk/Kennebunkport Bed and Breakfast
Another favorite spot is the Rachel Carson Trail, in the Rachel Carson National Wildlife Refuge. It, too, is just a few miles from our Kennebunk Bed and Breakfast; in fact, it’s close to Parson’s Beach. The flat trail meanders through woods and over wooden bridges through a salt marsh. It is a lovely, peaceful spot.
Both Parson’s Beach and the Rachel Carlson Trail are within biking distance of the Inn at English Meadows. This is good news, since there is limited parking at Parson’s Beach.
* Parson’s Beach is privately owned; please follow the posted rules and be respectful of the environment while there.