1795 Acorn Inn Bed and Breakfast Happenings

1795 Acorn Inn Bed and Breakfast Happenings

Three black dots are lined up on a white background.

The 1795 Acorn Inn Bed and Breakfast Happenings should bring you up to speed on just a few of the improvements made at the Inn this spring. It’s an ongoing effort to keep our quaint B & B current and cozy. And, we do so because we want our guests to have the best possible adventure in the Finger Lakes. Of course, much of your vacation will center on what you do around Canandaigua Lake and the surrounding areas, but much of it will be based on the comfort of your stay and your accommodations.

Our lavishly lush gardens require a great deal of attention. This year already we have trimmed back the forsythia along the front walk. In fourteen years they have not been trimmed back that far. But, after a splendid spring bloom we felt it was time. And, it opened up the walkway bringing in some much needed sunlight. In so doing, we were able to paint our fence, street side and front walk side. A fabulous brick red called Flower Pot that matches our trim was chosen. The forsythia are starting to green up and we are quite happy with the way things are looking.

A close up of a plate of food on a table

Eggs Benedict

By odysys_admin • July 22, 2019
English muffins Canadian bacon Eggs Fresh Spinach Feta Cheese Thinly sliced scallions Knorr Hollandaise Sauce Packet Poaching eggs is pretty uncomfortable for me. I’ve watched U-tube videos where you swirl the water to get the egg white to form around the yolk. I tried that once and it worked well for the first egg…what to do with the others? I didn’t want to swirl it each time I slid an egg in. I watched where they just put the egg into a ramekin and then gently poured it into the water from as close to the water as you can get. It stays pretty well together that way. Make sure there is enough water in the pan to cover the egg. Don’t put vinegar in the water, but do add a pinch of salt. If your egg whites get thin on the edges, you can always cut them off. Depending on how runny you like your eggs, let them cook on a gently boil for three to five minutes. Toast and butter your English Muffin. Add a slice of Canadian bacon (you can also use regular bacon or lox). Spinach. Feta. Egg. Hollandaise sauce. I’m not ashamed to admit, I use Knorr Hollandaise sauce mix. It’s easy to prepare and fool proof… and it tastes great. Sprinkle with thinly-sliced green onions. Add a little more feta on top if desired. A slice of avocado would be lovely too. Voila. Enjoy.
A close up of a souffle in a white bowl on a plate.

Cheesy Egg Soufle

By odysys_admin • July 22, 2019
Serves 4 Eight eggs 8 oz milk dash or two of tabasco salt to taste 1/4 cup mozzarella 1/4 cheddar 1/2 cup feta Preheat oven to 375. If it’s humid out, no need to do anything. If it’s dry, put a ramekin or two in the oven when preheating and during cooking. Spray oval ramekins with Pam. Blend eggs, milk, tabasco and salt with an immersion blender. Be sure to get some air in there. Add cheeses and blend again. Add even more air. Pour ramekins half way full and then fill the remainder. The cheese will settle on the bottom so filling them half way and then again makes sure there is some cheese in each dish. Bake for 20-25 minutes until the tops are brown and the eggs pop above the rim. Garnish with fresh herbs and serve immediately. The cheese will rise to the top when baked but the soufflé’s will fall quickly. Be careful, they are hot.
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