This is a wonderful concoction, full of warm spices like cinnamon and ginger. If you're looking for an unusual home-made gift for friends, a batch of this can be made in less than an hour. Gives 6 to 7 half-pint jars.
Christmas Jam
1 large carrot, peeled and shredded
2 pears, peeled, cored and diced into small pieces
1 large can crushed pineapple, with juice
3 tablespoons lemon juice
1/2 cup water
2 teaspoons cinnamon
2 teaspoons ginger
1 teaspoon nutmeg
1/4 teaspoon ground cloves
one pouch of liquid Certo or other pectin
6 1/2 cups sugar
Prepare preserving jars by sanitizing in a dishwasher or immersing in a pot of boiling water.
Mix everything except the Certo and sugar in a large pot. Bring to a simmer. Keep at a low simmer and cook for about 20 minutes, or until pears are soft, stirring frequently. Add more water as necessary. Mix in Certo and sugar and bring to a full rolling boil. Boil for 3 minutes, stirring constantly. Remove from heat and pour into prepared jars. Screw on lids with bands. Cool and refrigerate for up to a month OR process in hot water bath for longer storage.
Yvonne Martin
Innkeeper White Oak Inn
Wednesday, December 14, 2011
Sunday, December 11, 2011
New Year's Packages and menu
Just thought we'd give you a sneak peak at our New Years' packages and menus.
Both our one and two night packages include a New Year's Eve clebration of pre-dinner appetizer party, dinner, midnight celebration followed by a dessert buffet, and brunch on January 1. Our two night package also includes a light buffet dinner on Dec. 30 and breakfast Saturday morning.
The New Year's dinner menu will be:
Crab Bisque
Spring mix and Arugula salad with roasted beets, candied pecans, goat cheese and pears and a lemon oregano dressing
Choice of:
Beef tenderloin with Bearnaise sauce
or
Atlantic Salmon filet with Mango Ginger Salsa
both accompanied by Duchesse potatoes, and a Rosemary Roast winter vegetable medley
Dessert will be chocolate of course!
Yvonne Martin
Innkeeper White Oak Inn
Both our one and two night packages include a New Year's Eve clebration of pre-dinner appetizer party, dinner, midnight celebration followed by a dessert buffet, and brunch on January 1. Our two night package also includes a light buffet dinner on Dec. 30 and breakfast Saturday morning.
The New Year's dinner menu will be:
Crab Bisque
Spring mix and Arugula salad with roasted beets, candied pecans, goat cheese and pears and a lemon oregano dressing
Choice of:
Beef tenderloin with Bearnaise sauce
or
Atlantic Salmon filet with Mango Ginger Salsa
both accompanied by Duchesse potatoes, and a Rosemary Roast winter vegetable medley
Dessert will be chocolate of course!
Yvonne Martin
Innkeeper White Oak Inn
Wednesday, October 19, 2011
Never a dull moment in Ohio's Amish Country
Working out of your home can be stressful. Combine that with working with your spouse and you have a real challenge. Ian and I are now in our 20th year as innkeeper partners. I wish I could say it gets easier, but it doesn't. My fiery Scottish temper doesn't make it any easier. And unfortunately in such a close working environment, our staff are often witnesses to our differences of opinion.
A few weeks ago we had arranged to have the parking lot surface sealed. Since nobody was to drive on it for 48 hours, the paving company blocked the driveways with empty buckets and yellow caution tape. Two of our staff were arriving for work the day after the job was done. As usual, they parked in the staff parking lot, across the road from the inn. As they crossed the road, one of them noticed the yellow tape, looked at the other and said, "Oh my, do you think she finally killed him?"
I think they were relieved to walk into the kitchen and find Ian alive and well.
Innkeeper White Oak Inn
A few weeks ago we had arranged to have the parking lot surface sealed. Since nobody was to drive on it for 48 hours, the paving company blocked the driveways with empty buckets and yellow caution tape. Two of our staff were arriving for work the day after the job was done. As usual, they parked in the staff parking lot, across the road from the inn. As they crossed the road, one of them noticed the yellow tape, looked at the other and said, "Oh my, do you think she finally killed him?"
I think they were relieved to walk into the kitchen and find Ian alive and well.
Innkeeper White Oak Inn
Sunday, April 24, 2011
Morel season in Central Ohio
Mushroom hunting is a favorite pastime for many local residents. The elusive morel mushroom starts appearing in the woods around here mid-April, depending on weather conditions. Apparently weather conditions right now must be very good because we've been hearing about a lot of big finds. Of course we're also hearing stories about "the ones that got away" and mushroom hunters who have come up empty-handed.
What special little treasures these mushrooms are. They are only available for a few weeks each spring, and allegedly cannot be cultivated. Which explains why they can fetch up to $100 a pound at the local produce auctions. Our favorite way to enjoy them is simply dredged in seasoned flour and fried in butter until crisp on the outside. (Although we have a theory that even an old sneaker sole dredged in seasoned flour and fried in butter until crisp would be tasty).
The inn's Spring Nature weekend, usually held the last weekend of April, generally coincides with mushroom season, and while they're out in the woods birdwatching and doing other pursuits, our guests also keep an eye out for mushrooms. Any of their finds are carefully prepared and cooked as an appetizer at dinner on Saturday evening.
It was with great surprise and delight that innkeeper Yvonne stepped outside early this morning to take the inn dog Dougal for his walk and noticed something unusual in the grass beside the driveway. Stepping carefully, she bent down for a closer look and realized, yes, indeed, there were a handful of morels growing no more than 25 feet from the inn. Closer inspection of the area revealed a total of 17 of the tasty little darlings. Which is going to make Easter Dinner very enjoyable indeed.
Yvonne Martin
Innkeeper White Oak Inn
What special little treasures these mushrooms are. They are only available for a few weeks each spring, and allegedly cannot be cultivated. Which explains why they can fetch up to $100 a pound at the local produce auctions. Our favorite way to enjoy them is simply dredged in seasoned flour and fried in butter until crisp on the outside. (Although we have a theory that even an old sneaker sole dredged in seasoned flour and fried in butter until crisp would be tasty).
The inn's Spring Nature weekend, usually held the last weekend of April, generally coincides with mushroom season, and while they're out in the woods birdwatching and doing other pursuits, our guests also keep an eye out for mushrooms. Any of their finds are carefully prepared and cooked as an appetizer at dinner on Saturday evening.
It was with great surprise and delight that innkeeper Yvonne stepped outside early this morning to take the inn dog Dougal for his walk and noticed something unusual in the grass beside the driveway. Stepping carefully, she bent down for a closer look and realized, yes, indeed, there were a handful of morels growing no more than 25 feet from the inn. Closer inspection of the area revealed a total of 17 of the tasty little darlings. Which is going to make Easter Dinner very enjoyable indeed.
Yvonne Martin
Innkeeper White Oak Inn
Thursday, March 3, 2011
Photo shoot at Amish country bed and breakfast
A few weeks ago we had Mark and Matthew from Jumping Rocks Photography come to the inn to photograph some of our rooms and take more food photographs. We were just delighted with the results and hope to have them back again later this summer to do more of the rooms and get some outdoor shots when the gardens are looking their best. I think our two favorite pictures were a lovely sunset picture of the exterior of one of the log cabin cottages,
and a great closeup of a piece of Orange Marmalade Cake.
Many of the new photographs are now sprinkled throughout our website. To see more of them take a look around, particularly at the White Oak, Walnut and Pinecone Cottage room pictures.
On a slightly sad note, the very old gnarly Redbud tree pictured in a photograph on our wedding page fell victim to the last ice storm. We have lots of memories involving that tree, including teaching our pet Robin to fly from its low branches. We'll miss it, particularly in the spring.
Yvonne Martin
Innkeeper White Oak Inn
and a great closeup of a piece of Orange Marmalade Cake.
Many of the new photographs are now sprinkled throughout our website. To see more of them take a look around, particularly at the White Oak, Walnut and Pinecone Cottage room pictures.
On a slightly sad note, the very old gnarly Redbud tree pictured in a photograph on our wedding page fell victim to the last ice storm. We have lots of memories involving that tree, including teaching our pet Robin to fly from its low branches. We'll miss it, particularly in the spring.
Yvonne Martin
Innkeeper White Oak Inn
Wednesday, February 9, 2011
Great Barbecue in Knox County Ohio
We've been meaning to write about this for a while now, but time just seemed to slip away recently. We had a very busy holiday season at the inn and have been hard at work at the inn refreshing our guest house rooms. But a visit yesterday to this restaurant for a birthday party reminded us we hadn't shared this gem with our guests. So we're about to remedy that oversight.
Grillers Restaurant opened early last fall in the small town of Howard, Ohio, less than ten minutes drive from The White Oak Inn. I know when you think of barbecue, you don't usually think of central Ohio, but this is the real deal. Owner Sean uses a wood-fired smoker to produce tender, moist and delicious cuts of meat. He's out there in the cold and snow five days a week keeping things going. He offers pulled pork, pulled chicken, beef or brisket sandwiches and 1/4 chicken dinners. French fries are made fresh for each order - and they're just the way I like them - plain and unadulterated. There's a good selection of side dishes including pasta salad, green beans and a great coleslaw. Sean's wife Natalie is in charge of side dishes and desserts. Her home-made desserts - a coconut cream cake and a Ho Ho Cake are simply delicious.
Portions of everything are generous in size and you can't beat the price. Grillers also has a limited offering of hard liquor drinks and a good selection of beers. But be aware - right now they don't take credit cards, so bring along cash. Open Wednesday to Sundays for lunch and dinner. Closed Monday.
Yvonne Martin
Innkeeper White Oak Inn
Grillers Restaurant opened early last fall in the small town of Howard, Ohio, less than ten minutes drive from The White Oak Inn. I know when you think of barbecue, you don't usually think of central Ohio, but this is the real deal. Owner Sean uses a wood-fired smoker to produce tender, moist and delicious cuts of meat. He's out there in the cold and snow five days a week keeping things going. He offers pulled pork, pulled chicken, beef or brisket sandwiches and 1/4 chicken dinners. French fries are made fresh for each order - and they're just the way I like them - plain and unadulterated. There's a good selection of side dishes including pasta salad, green beans and a great coleslaw. Sean's wife Natalie is in charge of side dishes and desserts. Her home-made desserts - a coconut cream cake and a Ho Ho Cake are simply delicious.
Portions of everything are generous in size and you can't beat the price. Grillers also has a limited offering of hard liquor drinks and a good selection of beers. But be aware - right now they don't take credit cards, so bring along cash. Open Wednesday to Sundays for lunch and dinner. Closed Monday.
Yvonne Martin
Innkeeper White Oak Inn
Saturday, September 4, 2010
Ohio Amish Country Meal
There are many Amish families living in the area around the inn. Most of our guests are very interested in learning about their lifestyle, and understanding why they live the way they do. And some of the local Amish families are willing to share a glimpse into their daily lives with our guests on a one-on-one basis. Recently we took our inn staff to one of those farm homes to meet with the owners and sample some of her wonderful cooking. Located about a 20 minute drive from the inn, along very scenic backroads, we were greeted by a very friendly dog and a smiling cook. Verna Troyer welcomed us into her home, where 12 of us were seated around a large kitchen table. Verna and her daughter had prepared a feast for us. When I made the appointment I had told Verna to go ahead and prepare her favorite foods for us. I knew whatever it was it would be delicious. Verna asked if we'd like to say a prayer or engage in silent reflection for a few moments before the meal began. Our salads were on the table, and everything else was passed family style in bowls or on platters. The mixed vegetable salad was served with Verna's home-made sweet and sour dressing. Big baskets of home-made bread were accompanied by peanut butter spread. I have to say it ranks among the most delicious breads I've ever tasted. Verna had chosen to make oven-baked chicken cutlets and barbeque pork chops for our two meats. Twice-baked potatoes with cheddar cheese and bacon topping, home-made noodles, and green beans from her garden accompanied the meal. Groans of contentment issued out of everyone as we tasted each item. Just when we thought we'd done justice to the meal, Verna and her daughter appeared with additional platters of everything. I had requested pies for dessert and we were given the choice of fresh strawberry or peanut butter cream pie. I don't know how she had managed to choose my two favorites! Fortunately she did offer to do half portions of each so I didn't have to choose between them. After dinner Verna sat at the table with us and shared her family's history and some interesting stories of life in the Amish community.
It was a delicious meal and a lovely evening. In another two weeks we're planning to visit the home of another Amish cook for a similar event. We'll be offering this same experience to guests of the White Oak Inn as a package, that will include a self-guided tour around some of the local genuine Amish stores and services. We think it beats the pants off eating in one of the big factory-style restaurants.
Innkeeper White Oak Inn
It was a delicious meal and a lovely evening. In another two weeks we're planning to visit the home of another Amish cook for a similar event. We'll be offering this same experience to guests of the White Oak Inn as a package, that will include a self-guided tour around some of the local genuine Amish stores and services. We think it beats the pants off eating in one of the big factory-style restaurants.
Innkeeper White Oak Inn
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