February 3rd, 2016 by Maryellen Sullivan
It is hard to believe that January is behind us! We rang in the New Year with many return guests, sitting by the roaring fires enjoying the array of delicious tea time food prepared by our chef. We also had the great fortune of welcoming many new guests to the inn. We thank you all for your patronage and for keeping this house very busy in January. It is hard to resist a quick get away with our spectacular weekly specials.
Anne Maria is back! We are so happy to have her presence here and our guests can rest knowing she didn’t run off to Ireland. Her beautiful family is doing well and the Malbone Family is so happy to have her back. While on maternity leave, her passion for cooking was ignited and below I share a recipe that guests have truly enjoyed.
February and 50 degrees? I’ll take it and hope it lasts through the 28th Annual Newport Winter Festival which is scheduled for February 12th-21st. It is New England’s largest winter extravaganza with over 150 events. The festival offers food, music, entertainment and much laughter! The Chili Cook-Off is always my favorite. Come and stay at the inn, where everything is within walking distance.
While you’re here, I highly recommend the Newport Harbor Seal Tours run by Save the Bay. The one hour weekend tour gives you the opportunity to take in 360 degree views of the seals resting on Citing Rock off of Rose Island and the Newport Bridge. If you choose the two hour ride, it includes a tour of Rose Island Lighthouse. I took this ride a couple of years ago and I am ready to go again. Dress warm and enjoy the beautiful tour through historic Newport Harbor. Summer in Newport is not the only time for a boat ride!
If you’d rather keep your feet on the ground, enjoy a walk through the quary meadow of Ballard Park. The magnificent winter garden will sparkle with thousands of lights in a series of unique displays. The event is February 18th-20th and is a beautiful sight to see on a dark winter’s night. Grab a hot chocolate, bring your hat and gloves and enjoy the stroll.
I look forward to sharing our happenings at the inn with you through this blog. Stay tuned for changes, updates, activities and great recipes.
Blood Orange Cheesecake – Caoileann really enjoyed making this!
- 1 1/4 cups graham cracker crumbs
- 1/3 cup butter
- 675 grams cream cheese
- 3/4 cup sugar
- 1/3 cup sour cream
- zest and juice of one lemon
- zest and juice of one blood orange (or regular orange)
- 5 large eggs, room temperature
- 1 1/2 cups sour cream
- juice and zest of one blood orange
- 1/4 cup sugar
Preheat oven to 350F. For the crust, melt butter and add to crumbs. Mix well and press into a ten-inch springform pan. Bake for about 8-10 minutes until slightly golden. Cool. Beat together cream cheese and sugar until smooth. Add citrus zest and juice. Mix well. Add eggs, one at a time, combining well after each addition, but not too vigorously. Pour over crumb crust and bake for about 40 minutes. Middle will still be slightly jiggly. Remove from oven and run a sharp knife around the sides, but do not remove ring. Cool 15 minutes on the counter. Meanwhile, prepare topping. Combine sour cream, citrus zest, citrus juice and sugar. Pour over slightly cooled cheesecake and let stand for half an hour at room temperature. Chill completely. Remove ring and serve.