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The High Pointe Inn in West Barnstable, Massachusetts was selected as one of the 2012 “Top 10 Romantic Inns” by American Historic Inns and ILoveInns.com. This is the 19th straight year this prestigious designation has been awarded to bed and breakfast inns that “represent the highest standard of bed and breakfast lodging”. Selected from a database of more than 21,000 inns across the country, the Top 10 winners are chosen based on their ability to deliver a romantic setting, fabulous décor, hospitality, and amenities that all contribute to a romantic getaway that couples will long remember.
According to Deborah Sakach, iLoveInns.com founder and 30-year bed and breakfast enthusiast, “These inns share a deep commitment to excellence. They make it easy for couples to celebrate their love and create memorable moments.” The Top 10 Romantic Inns provide landmark locations, landscapes for lingering, lavish accommodations, luxurious settings and legendary hospitality. All you need to do is bring the love of your life.
The High Pointe Inn offers deluxe ocean-view guestrooms with panoramic vistas of the dunes of Sandy Neck Beach and Cape Cod Bay, along with romantic fireplace suites with private decks and luxurious baths. Gracious hospitality and unforgettable breakfasts are the hallmarks of the Inn, which is located just off scenic Route 6A within an easy one-hour drive of Boston or Providence, and convenient to the ferries for Martha’s Vineyard and Nantucket. The Inn is celebrating this award of distinction with a “February is for Lovers” package designed to sweep your loved one off his or her feet.
The 2012 Top 10 Romantic Inns:
The High Pointe Inn, West Barnstable, Massachusetts
The Inn at Sunrise Point, Lincolnville, Maine
Henderson Park Inn, Destin, Florida
Rosemary Inn, North Augusta, South Carolina
Foxfield Inn, Charlottesville, Virginia
The Villas at Gervasi Vineyard, Canton, Ohio
Inn at Irish Hollow, Galena, Illinois
Johnson Mill Bed & Breakfast, Midway, Utah
Eden Vale Inn, Placerville, California
1906 Lodge, Coronado, California
For more information on these inns please visit the iloveinns.com website
This is the time of year that we are always looking for inspiration to tempt our palates. The holidays are over and summer’s bounty of fresh veggies is a long way off. So on these long winter days and nights, we peruse our library of cookbooks for ideas that will stave off the ennui of dinner doldrums. Lately we’ve been experimenting with the slow cooker and found two great recipes. The first was for BBQ Beef Brisket, which turned out to be our new favorite way of cooking that particularly flavorful, but tough cut of meat. Last night we tried Crockpot Barbeque Chicken (notice a trend here?) and we were rewarded with a moist, smokey, and very satisfying meal. This morning, however, with the Superbowl fast approaching and Valentine’s Day not far off, I dug out two of my favorite, and decidedly indulgent, recipes.
The first is for Curried Chicken Balls, shared by a fellow innkeeper up north where Rich and I owned our first bed and breakfast inn. Originally published in “Southern Sideboards” by the Junior League of Jackson, Mississippi, the recipe may have been tweaked a bit over the years, but the results are always a crowd pleaser.
The second is an all-time favorite that we serve as dessert for friends and family at holiday gatherings. Affectionately called Fantasy Fondue, this delicious chocolate fondue is the perfect accompaniment to fresh fruit and buttery pound cake. For Valentine’s Day, we use a heart-shaped cookie cutter to cut the pound cake into small, bite-size pieces and serve the fondue with fresh strawberries and bananas. For an even more festive event, serve with champagne.
Curried Chicken Balls
Yield: 3 dozen balls
Mash cream cheese. Add mayonnaise, chicken, curry, chutney, slat, and almonds. Mix well and roll into walnut size balls. Roll in coconut. Chill. May be prepared a day in advance; freezes well.
Stir half-and-half and sugar in a medium-size saucepan over low heat until sugar dissolves. Add chocolate; stir over low heat until chocolate is melted and mixture is smooth. Remove from heat; stir in butter until melted. Stir in extract. Makes 2 cups. Will keep up to 1 month in a tightly covered glass jar. To reheat, remove lid and place jar in a saucepan of simmering water. Stir occasionally until warm.
Prepare chocolate fondue and pour into fondue pot, keeping the pot warm with sterno. Cut up fruit and pound cake into bite-size pieces. Arrange on a glass plate next to the fondue pot. Provide guests with dessert plates and fondue forks, allowing them to select fruit and cake to dip into the fondue using the forks provided.
Let us know if you try either of these recipes, and feel free to share your favorite “go to” recipes with us.
Happy Valentine’s Day everyone and Go Pats!