Finger Lakes majesty seen daily.
It’s time for a Finger Lakes summer tradition: the annual Finger Lakes Riesling & Craft Beer Festival! August 6-7, 10am-5pm both days, the festival is a celebration of the area’s nest wines, craft beers, and local produce. Enjoy wine and beer tasting, grape stomping, live music, and educational wine seminars; there are also kids activities like arts and crafts, a bounce house, and fun games. 800 South Main St. Canandaigua, 14424. For more information, including pricing, visit www.rieslingfestival.com.
The 56th Annual Pageant of Steam will take place August 10-13, 8am-8pm each day. Craft and Flea market, tractor pulls, antique tractors and demonstrations of steam-powered equipment used for milling and agriculture! This annual event seeks to encourage interest in and preservation of antique vehicles powered by steam. Admission is $7 for adults, kids younger than12 get in for free. New York Steam Engine Association, 3349 Gehan Road, Canandaigua, 14424.
In the mood for a show? Bristol Valley Theater’s summer season is in full swing and August is jam packed with shows featuring actors from around the nation who have made this theater their summer home. Shows in August include The Foreigner, August 3-7; Cookie Fight, August 11-21; and Dr. Jekyll & Mr. Hyde, August 25 – September 4. Bristol Valley Theater, 151 South Main St., Naples, 14512. For more information, or to purchase tickets, call (585) 374-6318 or visit www.bvtnaples.org.
While the Finger Lakes is well known for wine, did you know we’re also great producers of sauerkraut? That’s right! The Phelps Sauerkraut Weekend, August 5-7, is a free, weekend-long festival dedicated to this tangy, tongue-tickling treat (say that ve times fast!). Take in arts and crafts, car shows, cabbage bowling, and sauerkraut-themed foods galore, wrapped up with a large reworks display. Ontario St., Phelps, 14532.
Take in the beauty, natural and crafted, of Arts at the Gardens at Sonnenberg Gardens & Mansion State Historic Park. This weekend art festival takes place August 20-21 from 10am-5pm on the re ned grounds of Sonnenberg Gardens & Mansion. View works from over 100 artists, enjoy food, beer, and wine vendors, music, artwork ra es. Admission to the event is $6 per person.Sonnenberg Gardens & Mansion State Historic Site, 151 Charlotte St., Canandaigua, 14424. For more information please call (585) 394-4922 or visit www.artsatthegardens.org.
Relax, Finger Lakes style, and come to Summer Saturdays at Heron Hill’s Bristol tasting room. This family-friendly event is free with wood- red pizza, Heron Hill wine, local craft beers, and non-alcoholic beverages for purchase. Bask next to Heron Hill’s scenic vineyard as you enjoy live music. Performers include the Grace Frarey Trio, August 6; Meyer & McGuire, August 13; Tom Chamberlain, August 20; Jim Clear, August 27; and the Paulsen Baker Band, September 3 and run 4:30-8:30pm each day. Heron Hill tasting room at Bristol. 5323 Seneca Point Rd., Canandaigua, 14424. For more information call (585) 394-0173 or visit www.heronhill.com.
Touring Tips courtesy of the Finger Lakes Visitors Connection. Thank you.
Wondering what are the top 10 all time most fun things to do in Naples, NY? Naples is a quaint town on the South end of Canandaigua Lake. Just a 15 minute drive from the 1795 Acorn Inn and a town one would pass through to get to the Keuka Lake Wine Trail, Naples is filled with a variety of things to do. Though small, there’s plenty to do in Naples…
Top 10 All Time Most Fun Things To Do In Naples, NY
1. Tour the Wineries… one of my favorites, Inspire Moore. The wines are great and I love their concept. The wines are called Love, Joy, Peace, Serendipity… Who wouldn’t want Moore? And don’t forget to try their Framboise, if they have it. It’s a dessert wine made from raspberries. To die for with chocolate. They have life music outside. Check out their event schedule. And a great restaurant, Roots Cafe, is located right in front of the winery.
2. Grab your camera. The photo opportunities are plentiful and free.
3. Sample grape pie.
4. Enjoy an evening of live theater at the Bristol Valley Theater.
5. Explore nature and relax (after a strenuous hike) to the soothing sound of waterfalls at Conklin Gulley or Grimes Glen. We have great resources at the Inn on Hiking, Biking, Waterfalls, Kayaking and Snow Trails.
6. Fish streams or the lake; even ice fishing in the winter. Brrr.
7. Taste Naples-made dippers, mustard, granola and sauces at Arbor Hill Grapery or Joseph’s Wayside market.
Josephs Wayside Market, Naples NY
8. Escape for a romantic sunset.
9. Bring you bike or walking shoes and experience the natural beauty of the countryside.
10. Marvel at the talent and creativity of the area’s art community. One of my favorite art galleries is Artizanns. There’s something for everyone and you don’t want to miss it.
Naples Grape Festival
The Naples Grape Festival is not to be missed and I will blog more about it as it approaches. But, if you want to learn more, visit https://naplesgrapefest.org.
There you have it. Enjoy.
About The 1795 Acorn Inn
The 1795 Acorn Inn Bed and Breakfast is a luxurious, romantic AAA Four Diamond Lodging located in New York’s Finger Lakes. The Inn is the only Bed and Breakfast in New York to received this prestigious award for 22 consecutive years. According to AAA, “Four Diamond establishments are upscale in all areas. Accommodations are progressively more refined and stylish. The physical attributes reflect an obvious enhanced level of quality throughout. The fundamental hallmarks at this level include an extensive array of amenities combined with a high degree of hospitality, service, and attention to detail.”
Stay with us and don’t forget to schedule an in-room massage in our Hotchkiss Room, Bristol or Barn Suites. Chair massages are now available in all rooms. We hope to have the pleasure of welcoming you soon.
Our guests enjoy baked apples in the fall. Just as the weather begins to cool, we bring out a soul-warming first course of apples filled with granola and maple syrup… simmered in a cranberry bath. We use Cortland apples in our baked apples because they stay white and don’t brown as easily as other varieties. These can be prepared the night before and kept in the refrigerator without turning an unappetizing brown. And, they resist browning even when baking. I also like using Cortland apples for our baked apples because they stay crisp and don’t turn to mush in the baking process.
Hey, go wild and try them with pears. Core the pear like you would the apple and fill with granola and maple syrup.
Baked Apples – recipe
Cortland Apples
Granola
Maple Syrup
Cranberry Juice
Cinnamon
Powder Sugar
Preheat oven to 400 degrees. Core apples (as many as you need). Peel apples around the top. Then leave a bit of skin just below the top and at the bottom. This will help hold the apple together. Lightly great a baking sheet with Pam. Place the apple(s) in the pan and fill with granola. Add a tablespoon of maple syrup and two tablespoons of cranberry juice to the center. Fill the bottom of the pan with 1/4 cranberry juice. Bake for one hour. Remove apples from the pan and place on a plate. Spoon the sauce for the pan over the apples and sprinkle with powdered sugar. This can be prepared a day ahead and Cortland apples resist browning and are great for baking.
Ham
Spinach
Feta Cheese
Eggs
Salt
Pepper
Pesto Sauce
Spray a muffin tin with Pam – This recipe allows you to make from one to twelve.
Cut ham slices in half and arrange in tin to cover bottom and sides. Use a few leafs of spinach to fill in any gaps. Sprinkle Feta – just a bit. Crack egg – don’t worry if it goes over the ham. Sprinkle salt and pepper to taste. Add more feta. Dollop a few bits of pesto.
Bake at 350 for 18-20 minutes based on whether you like your eggs slightly runny or fully cooked. Check on them at 15 minutes. Run a knife around the edge and lift them out of the tin.
Serve one to two eggs per plate.
1 doz. large eggs
2 tbsp. water
1/4 extra virgin olive oil
4 ounces ham, prosciutto or Italian sausage
1 lb. Yukon Gold potatoes, peeled and 1/2-inch cubed
1 cup Gruyere cheese
2 scallions, thinly sliced
1 teaspoon salt
1/2 teaspoon white pepper (black pepper is fine)
Preheat over to 400 degrees
Heat olive oil in large oven-safe pan (9 inch base) over medium heat. Add meat and potatoes, saute until meat is brown and potatoes are soft. Remove from heat and drain excess oil. Spread meat and potatoes evenly over pan. Sprinkle cheese evenly over meat and potatoes and let melt. Mix eggs with water, salt and pepper. Pour the egg mixture evenly into the pan.
Bake for 30 minutes checking periodically. Once the center is firm (could be less than 30 minutes), remove from oven and let sit for 10 minutes before cutting. Cut into wedges, sprinkle with scallions and serve
Serves 6 – 8
Note: I have found that it is best to clean the pan after the meat and potatoes are finished so as to minimize sticking. Once the meat and potatoes are cooked, start with a clean pan and spray with Pam. Then start building the Frittata.
1 unbaked, deep-dish pie crust
1/4 – 1/2 crumbled feta
1 1/2 cups grated mozzarella
6 – 8 oz. frozen spinach
1 tsp butter
1 tsp olive oil
3-4 tbsp minced onion
1 tbsp Greek Seasoning
1 1/2 cup heavy cream
4 eggs
1/4 tsp salt
1/8 tsp pepper
1/8 tsp nutmeg
Preheat oven to 400F
Melt butter and oil in skillet. Saute onion and seasoning until onion is transluscent and a little brown. Squeeze water out of spinach and saute with onions for 2 minutes. Set aside to cool.
Sprinkle 1/2 cup mozzarella over pie crust. Add onion and spinach. Sprinkle with feta. Add remaining mozzarella.
Combine eggs, heavy cream, salt, pepper and nutmeg and pour over pie crust slowly so that all liquid is absorbed. Sprinkle a little nutmeg on top for added color.
Bake for one hour or until quiche is puffy and golden. Be sure that the center of the quiche is firm.
Allow 10 – 15 minutes to cool before cutting.
Serves 6 – 8
1 29 oz. can of sliced or halved pears
1/2 cup all purpose flour
1/2 cup light brown sugar
4 egg
2 tsp. vanilla extract
1/8 tsp salt
1/2 tsp. baking powder
4 tbsp. butter
Confectioners sugar
Spray four shallow, oval ramekins with Pam. Preheat oven to 375 degrees.
Drain pears and reserve liquid.Slice pear into 1/4 inch slices.
In a blender, mix eggs, flour, sugar, vanilla, salt and baking powder. Put eggs in first.
Process to a smooth batter, scraping the sides as needed. Add butter and 3/4 cup pear liquid and process.
Pour batter into pan and top with pears and cinnamon sugar. Bake uncovered for 30 – 45 minutes, until brown and fluffy. Sprinkle with powdered sugar and a dollop of whipped cream.
11 oz. Bread Cubes (Challa or Cinnamon Bread Recommended)
12 tsp. cubed Cream Cheese
2 cups Blueberries (fresh – preferred or frozen) Apples and raisons work well.
Dash Salt
16 Eggs
16 oz. Milk (Can use half heavy whipped cream/half whole milk)
1 tsp. Vanilla
Dash of Cinnamon
¾ cup Maple Syrup
¼ cup Butter
Rice Krispies
Preheat oven to 350 degrees. Spray eight large ramekins with Pam. Layer bread cubes to line the bottom of the ramekins. Generously dot crème cheese throughout (1 – ½ tsp. per ramekin). Spread blueberries evenly among the ramekins.
Combine eggs, milk, vanilla and salt. Pour 4 oz. of egg mixture into each ramekin. Leave about ¼ inch from top of ramekin.
Cover. Refrigerate overnight.
Cook maple syrup and butter in microwave for 5 to 6 mins. on high. Stir once. Syrup should thicken slightly. Pour over prepared ramekin. Sprinkle with Rice Krispies.
Line cookie sheet with foil. Place ramekins on sheet and bake for 45 minutes. Run a flat knife around the side of the ramekins. Place a cloth napkin on top. Flip over and flip over again onto plate. Or, serve in ramekin (much easier).
Drizzle maple syrup/butter remains over stratta and sprinkle with powdered sugar.
For those with dietary restrictions, egg whites can be used instead of whole eggs. Lowfat milk or Lactose-free milk can be used instead of whole milk. Gluten-free bread may also be used. The strata will not rise as high, but will taste delicious. Serves 8
11 oz. Bread Cubes (Challa Bread Recommended)
8 tbsp. Ricotta Cheese
2 cups Cheese (Mozerella, Cheddar or Cheese Blend)
Dash Salt and Pepper
8 Eggs
4 oz. Heavy Cream
4 oz. Milk
1 Package Chopped Frozen Spinach – Defrosted and drained (squeeze water from spinach)
Sliced tomato (optional)
Parmesan Cheese (optional)
Preheat oven to 350 degrees. Spray eight large ramekins with Pam. Layer bread cubes to line the ramekins. Generously dot ricotta cheese throughout (1 tbsp. per ramekin). Add _ cup cheese per ramekin. Sprinkle each with a dash of salt and pepper.
Combine eggs, heavy cream, milk and spinach. Pour 4 oz. of egg mixture into each ramekin. Leave about _ – _ inch from top of ramekin.
Cover. Refrigerate overnight or freeze. If frozen, defrost in refrigerator overnight.
Add a slice of tomato and grated Parmesan if desired just prior to cooking.
Line cookie sheet with foil. Place ramekins on sheet and bake for 45 – 60 minutes. Run a flat knife around the side of the ramekins. Place a cloth napkin on top. Flip over and flip over again onto plate. Garnish and serve with tomato salsa.
For those with dietary restrictions, egg whites can be used instead of whole eggs. Low fat milk can be used instead of heavy cream or whole milk. The strata will not rise as high, but will taste delicious.
1 loaf Challa or Cinnamon Bread
1 stick Butter
1 cup Brown Sugar
2 tbsp. Light Corn Syrup
8 Eggs
1 cups Half and Half
1 tbsp. Grand Marnier
1 tbsp. Vanilla
1 tspn. Salt
Thickly slice bread, remove crust. Spray eight shallow, oval ramekins with Pam.
Melt butter in large microwave-proof measuring cup. Add brown sugar and corn syrup. Microwave until smooth and thick (about five minutes). Pour evenly into oval ramekins.
Combine eggs, Half and Half, vanilla, Grand Marnier and salt. Soak bread and place in ramekin on top of sugar mixture.
Cover. Refrigerate overnight or freeze. If frozen, defrost in refrigerator overnight.
Preheat oven to 350 degrees. Turn bread over. Line cookie sheet with foil. Place ramekins on sheet and bake 30 minutes. Remove from ramekin, pour remaining crème brûlée over toast, sprinkle with confectioner’s sugar and serve.
This dish can also be prepared in a large baking dish. Fruit can also be added between sugar mixture and bread prior to baking. Baking apples and bananas work well.
For those with dietary restrictions, egg whites can be used instead of whole eggs. Lowfat milk can be used instead of heavy cream or whole milk. The strata will not rise as high, but will taste delicious.
Our guests enjoy baked apples in the fall. Just as the weather begins to cool, we bring out a soul-warming first course of apples filled with granola and maple syrup… simmered in a cranberry bath. We use Cortland apples in our baked apples because they stay white and don’t brown as easily as other varieties. These can be prepared the night before and kept in the refrigerator without turning an unappetizing brown. And, they resist browning even when baking. I also like using Cortland apples for our baked apples because they stay crisp and don’t turn to mush in the baking process.
Hey, go wild and try them with pears. Core the pear like you would the apple and fill with granola and maple syrup.
Ham
Spinach
Feta Cheese
Eggs
Salt
Pepper
Pesto Sauce
Spray a muffin tin with Pam – This recipe allows you to make from one to twelve.
Cut ham slices in half and arrange in tin to cover bottom and sides. Use a few leafs of spinach to fill in any gaps. Sprinkle Feta – just a bit. Crack egg – don’t worry if it goes over the ham. Sprinkle salt and pepper to taste. Add more feta. Dollop a few bits of pesto.
Bake at 350 for 18-20 minutes based on whether you like your eggs slightly runny or fully cooked. Check on them at 15 minutes. Run a knife around the edge and lift them out of the tin.
Serve one to two eggs per plate. 
