|
Seek the Unique August 2013
|
|
|
|
Greetings!
Not all Wisconsin B&Bs are Victorian mansions in the city or cozy cottages in the woods. This month we spotlight member inns that are on the shore and on the farm. We also offer a quick birding tutorial. And finish with a recipe that combines in-season sweet corn with a side of spicy jalapeño.
|
|
|
Time Slows Down Now at Lake B&Bs  |
With summer 2013 nearly a wrap, fall lake getaways in Wisconsin take on a "slowed down" vibe, something that's particularly appealing to couples and groups of friends. As our ode to leaving the work schedule behind, we suggest a lake getaway to Lake Ripley Lodge B&B in Cambridge. A must-try at this historic inn is the porch swing on the huge front porch. Plus, Lake Ripley holds the state record for large mouth bass. There's also Angel Inn on Green Lake, a Greek Revival masterpiece. And Quiet Cottage on the Lake in Door County, where the hammock is a popular spot to rest after the gourmet breakfast. Head north to Rittenhouse Inn in Bayfield for spectacular views of Lake Superior. Finally, for friends traveling together, we recommend At the Lake House in Lake Geneva, starlit skies included at no extra charge.
|
An Ode to Wisconsin Farms |
There are a handful of inns among our members who are working farms. Time your visit to the harvest as a tribute to the farming way of life in Wisconsin. There's Grapevine Log Cabins and Justin Trails B&B, both in Sparta. Lake Orchard Farm B&B in Sheboygan is sixth-generation. Rainbow Ridge Farms a stone's throw from La Crosse, invites guests to milk a goat or collect eggs if you like. September Farms B&B overlooking the scenic Baraboo River valley, rounds out the list. The innkeeper there, Lynne Yauchler, tells us that her farm includes chickens, rabbits, cats, a dog, and is also a working Morgan horse farm for those of you who are horse enthusiasts.
|
Tips on the Best Birding Spots in the State |
|
We catalogued over 300 birding sites in Wisconsin (so you wouldn't have to!), cross-referencing the B&Bs in the vicinity. If you're new to birding, a good starting point would be any one of the 88 "Important Bird Areas" around the state as designated by the National Audubon Society. There are also three inns any serious birder must consider: Honeybee Inn, located at the edge of the Horicon Marsh National Wildlife Area in south central Wisconsin, the country's largest freshwater cattail marsh with more than 300 species of birds; the Hamilton House B&B in southeast Wisconsin near the Kettle Moraine State Forest, where the innkeepers keep birding books and binoculars on hand for your use; and Pine Grove Part B&B in southwest Wisconsin near the Baraboo Bluffs, an area that's home to a number of endangered bird species.
|
Award Winner |
Let's all raise a glass to Brewery Creek Inn - they were named to the CNN "Gold List" of the 10 Best Luxury Beer Locations in the U.S., plus they were mentioned as the place to stay in Mineral Point in Fodor's list of "5 Midwestern Small Towns to Visit Now" with a special shout-out for the comfort food-inspired dishes served at their brewpub. Here's to a beercation at Brewery Creek!
While we're on the subject of winners, at this time it's appropriate to congratulate Cynthia Kneip on winning a one-night stay for two to Eagle Centre House B&B in the Southern Kettle Moraine where you'll want to explore the 20 acres surrounding the inn that is in Conservancy to protect the native prairie plants. Enjoy!!
|
Sweet Corn and Jalapeños Make a Fine Pair |
Sure, there's sweet and salty, but how about sweet and spicy? In this recipe from Speckled Hen Inn in Madison, the two tastes pair up nicely.
Corn Fritters with Jalapeño Pepper Jelly
Corn Fritters
2 cups buttermilk baking mix
or Bisquick
1 tsp ground cumin
1 egg
½ cup milk
1 Tbsp salsa
1 cup frozen corn kernels, thawed
(or fresh corn in season)
oil for frying
Jalapeño Pepper Jelly
12 fresh jalapeño chili peppers
1 large red bell pepper
1½ cups cider vinegar
⅓ cup freshly squeezed lemon juice
6 cups granulated sugar
4 oz. Certo liquid fruit pectin
Combine the baking mix and cumin in a medium bowl. Beat the egg, milk and salsa together and add to the baking mix. Add the corn kernels
and stir just until all ingredients are combined. Drop by rounded teaspoons
full into 365°F oil in a deep fryer. Cook about 3 minutes until
dark golden brown, turning once. Drain thoroughly and serve hot with
a small saucer of jalapeño pepper jelly.
For the jalapeño pepper jelly: Wearing protective gloves, stem and seed
the jalapeños. Chop in a fine dice. (Hand chopping will make a clearer,
prettier jelly than a food processor). Stem, seed and chop the bell pepper.
In a large stainless steel pot, combine the peppers and vinegar. Bring
to a hard boil and boil for 10 minutes, stirring occasionally. Remove
from the heat and stir in the lemon juice and sugar. Place the pot back
on the heat and bring back to a hard boil. Add the liquid pectin and
boil for 1 minute. Remove from heat and skim off any foam. Cool and
store in the refrigerator until needed. Yield: 10 servings
Tip: Make the jalapeño jelly at least one day before you plan to serve it.
Variation: Replace the corn with a corn, black bean and pepper blend for
a little spice.
Click here to view a printer-friendly .pdf version of this recipe.
Thanks for reading the August issue of the "Seek the Unique"!
You're Unique. Stay that way.
Kris Ullmer
WBBA Administrator
Phone: 715-539-9222
Email: info@wbba.org
|
|
|
|
|
