It's Never Too Early to Plan Your Thanksgiving...

Stroudsmoor Country Inn

Celebrate the harvest season with the ones you love over Stroudsmoor’s signature Thanksgiving Feast. Give the gift of homemade country style food prepared at the Main Inn or Terraview. It’s never too early to start planning for this

special occasion.

Thanksgiving Grand Buffet at the Main Inn

This holiday feast features a harvest table of:

• Festive salads • Homemade relishes

• Country-style chowders • Baskets of freshly baked muffins

• Savory breads • A harvest of fruit • Vegetables

No holiday would be complete without mountains of:

• Succulent shrimp • Smoked loin of pork • Salmon dolce forte • Herb stuffed breast of chicken • Long-Island roasted duck

On the Carving Boards:

• Prime ribs of beef • Roast Vermont turkey

Served with all the trimmings:

• Candied sweet potatoes • Our signature sausage stuffing

• Mashed red bliss potatoes • Fresh vegetables

• Home-style gravies

Traditional American desserts:

• Mom’s apple pie with ice cream • Old-fashion bread pudding • Pumpkin pie • Apple cranberry cobbler

• Harvest spice cake and more

Traditional hot beverages accompany your dessert

Family Dinner at Terraview

Families of all size can enjoy a festive meal including:

• Garden greens with all the trimmings • Scones • Muffins

• Rolls • Raisin bread • Hearty chowder • Tomato zucchini bisque • Assortment of prepared salads • Unlimited quantities of chilled shrimp

A buffet table featuring:

• Baked penne with Italian meatballs • Chicken bianco vino

• Flounder neptune • Tender filet stuffed with seafood

• Smoked loin of pork • Glazed sweet potatoes • Squash

• Market vegetables • Rice pilaf • Classic potato

On the Carving Boards:

• New York strip loin of beef • Roast turkey

Served with sausage stuffing and traditional gravy

Or choose the family-style dinner served to the table:

• Roast Vermont turkey with sausage stuffing

• Smoked loin of pork with raisin sauce

• Candied sweet potatoes • Classic potato • Vegetable medley

All served on platters to the table, seconds and thirds on request!

Choice of holiday confections served to the table include:

• Traditional apple • Pumpkin pie • Classic cobbler

• Puddings • Cheesecake • Cookies • Pastries and more!

Traditional hot beverages accompany your dessert

The Thanksgiving Grand Buffet is served from noon to 8:00pm on November 25, 2010. Family dinners are served at Terraview on Thanksgiving from 12:30pm to 6:00pm. For reservation and information please call 570.421.6431 or email info@stroudsmoor.com.

Menu selections may vary on product availability.

Recipes By Adrian Bryce of BRYCE Organics

found locally* grown organically**

Harvest Bone-in Pork Loin
Prep time: 15 minutes | Cook time: 40-60 minutes | Serving size: 1

ingredients:
1 bone-in pork loin *
1 apple, sliced* **
2 1/4 cup dried or fresh cranberries(may substitute dried raisins)**
1 cup pre-packaged 100% whole wheat stuffing**
Balsamic & fig glaze, available at grocer
Fig goat cheese, available at grocer*
1 teaspoon light brown sugar cane**
1-2 teaspoons whole wheat flour**
1 teaspoon extra virgin olive oil**
Thyme sprig & edible flower, optional garnish

preparation:
1. Start by coating bone-in pork loin in organic extra virgin olive oil
and then whole wheat flour.
2. Moderately coat top, bottom & sides with balsamic & fig glaze,
sprinkle with black pepper and sea salt.
3. Place in oven on 350 degrees for approximately 40 minutes.
4. In a small sauce pan, simmer sliced apples, 1 tablespoon
balsamic & fig glaze, light brown sugar cane, 1/4 cup cranberries
or raisins, 2 tablespoons fig goat cheese, 1 teaspoon whole wheat
flour (or more until thickened).
5. Simmer for 5 minutes and return to low heat.
6. For whole wheat stuffing follow directions on package. While
boiling water, add 1/4 cup cranberries or raisins.
7. Once bone-in pork loin is complete (juices should no longer be
dripping, meat should be light grey in color), slather in simmered
sauce.
8. Garnish with thyme sprig + edible flower

Spiced Pumpkin Pasta Snails
Prep time: 15-20 minutes | Cook time: 30-45 minutes | Serving Size: 2

ingredients:
1 can gourmet pumpkin pie mix**
1 small sugar pumpkin * **open and scoop, seperate seeds
(should yield approx 3 tablespoons pumpkin pulp)
Imported Italian pasta snail, available at grocer (may substitute large
pasta shells)
Balsamic & fig glaze, available at grocer
1 half butternut squash*
Light cream*
Fig goat cheese, available at grocer**
1 teaspoon light brown sugar cane**
1 teaspoon whole wheat flour**
1 Tablespoon extra virgin olive oil**
Thyme sprig garnish
Nutmeg (sprinkle)

preparation:
1. Start by simmering 1 cup butternut squash, 1 teaspoon light
brown sugar, 2 Tablespoon balsamic & fig glaze, light cream, in a
medium sauce pan. Simmer for 10-15 minutes and turn to low. Add 1
teaspoon whole wheat flour to thicken.
2. Boil 12 pasta snails or pasta shells according to package
directions (10-15 minutes).
3. In a medium bowl, mix 1 can gourmet pumpkin pie mix, sugar
pumpkin pulp, and 1/4 cup fig goat cheese.
4. Strain pasta and stuff to capacity. Brush with extra virgin olive oil
on pasta and bake in oven for 10-15 minutes on 350 degrees.
5. Once pasta is a light golden brown remove from oven.
6. Pour butternut squash sauce on top of finished pasta. Sprinkle
lightly with nutmeg.
7. Garnish with sugar pumpkin top and thyme sprig.

Created by Adrian Bryce Dior, Founder, BRYCE Organics
visit www.bryceorganics.com or Le Spa Forêt to get a taste of
their bath & body products

Recipes by Adrian Bryce of BRYCE Organics

*found locally ** grown organically

Pomegranate & Lemon Tilapia Prep time: 5-10 minutes Cook time: 15-20 minutes

Ingredients 1-2 Tilapia filets (cut in squares)
1/4 cup white wine w/ lemon 1 whole lemon (slice in 1/2)**
2 tbsp fresh/frozen pomegranate seeds (puree in food processor)**
1/2 garlic clove***
4 sprigs fresh rosemary (appx)***
4 sprigs fresh thyme (appx)***
4 sprigs fresh basil (appx)***
2/3 cup extra virgin olive oil**

Preparation

1. In a medium-sized sauté pan, bring extra virgin olive oil, white wine w/lemon, garlic clove, fresh rosemary, thyme & basil to a flash boil.
2. Squeeze lemon & drop remaining lemon into pan. Place Tilapia filet(s) in pan & reduce to low/medium heat. Keep covered.
3. Once browned, flip over & brown other side. Add pureed pomegranate & simmer on low for 5 minutes. Stack & serve. Optional tomato flowers as garnish. Pair with Big Creek Vineyard Seyval blanc, a light, crisp dry white wine

Honeydew Melon & Coconut Chicken Prep time: 15-20 minutes Cook time: 25-30 minutes

Ingredients 1-1/2 cup chicken from whole bird (white & dark meat), (shred)*
2 tbsp coconut shavings**
1-1/2 cup Honeydew Melon (cut into chunks)**
4 sprigs thyme (appx)***
4 sprigs basil (appx)***
1 sprig mint***
1 sprig lavender***
2 sprigs chive (chop)***
2 tbsp mozzarella cheese*
1 tsp creamy goat cheese***
2/3 cup extra virgin olive oil**

Preparation
1.In a medium sized sauté pan, simmer chicken, coconut shavings, honeydew melon, thyme, basil, mint, lavender & chives in olive oil on low/medium heat. Keep covered.
2. Stir occasionally to evenly cook chicken. Once fully-cooked, add mozzarella & goat cheese. Stir & melt cheese. Serve. Optional chive flowers as garnish. Pair with Cherry Valley Vineyards Baco Noir, medium bodied with hints of plum, raspberry & cranberry When Adrian Diorio is not creating culinary delights to consume, he is whipping up organic fruit for use in BRYCE Organics, his luxury body product line which can be found locally at Le Spa Forˆet at The French Manor. Learn more about Diorio’s creations at www.bryceorganics.com.

Summer Skewers

Mixed Veggie Kabob
- 1 eggplant, cut into rounds
- 1 red bell pepper, cut into wedges
- 1 red onion, cut into wedges
- 12 crimini mushrooms, stems removed
- 8 asparagus spears, trimmed

marinade:
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 4 cloves garlic, minced
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh basil
- salt and pepper to taste

Prep:
- Combine all marinade ingredients in a large mixing bowl and whisk to combine
- Add prepared vegetables to marinade and toss to coat
- Thread vegetables on metal or damp bamboo skewers and cook on hot grill until tender

Chili Lime Kabob
- 1 pound skinless boneless chicken breast, or other meat of your choice, cut into bite-size pieces

marinade:
- 3 tablespoons olive oil
- 1 1/2 tablespoons red wine vinegar
- 1 lime, juiced
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- cayenne pepper to taste
- salt and black pepper to taste

Prep:
- In a small bowl, whisk together the olive oil, vinegar, and lime juice.
- Whisk in chili powder, garlic powder, cayenne pepper, salt, and black pepper
- Place the chicken in a shallow baking dish with the sauce, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour
- Thread chicken onto skewers, and discard marinade
- Heat grill to medium-high heat, lightly oil the grill grate
- Grill skewers for 10 to 15 minutes, or until the chicken juices run clear

Basil Shrimp Skewers with Carmelized Lemons
- 2 lemons cut into wedges
- 2 pounds shrimp, peeled and deveined

marinade:
- 2 1/2 tablespoons olive oil
- 1/4 cup melted butter
- 3 tablespoons brown mustard
- 3 cloves garlic, minced
- salt and pepper to taste
- 1/2 cup fresh basil, minced

Prep:
- Combine all marinade ingredients in a large mixing bowl and whisk to combine
- Add shrimp to marinade and toss to coat
- Thread shrimp onto skewers and cook on hot grill until shrimp turns pink and is well done

Venetian Turban from Peppe's Ristorante

Components:
Pate a Chou Paste
Whipped Cream Filling
Toasted Sliced Almonds
Carmelized Sugar

Pate a Chou Paste:
1 1/4 cups water
1 1/2 sticks (3/4 cup) unsalted butter, cut into pieces
1/2 teaspoon salt
1 1/2 cups unbleached flour
4 large eggs

1 cups sliced almonds
1 cup heavy whipping cream
2 teaspoons confectioner sugar

Carmelized Sugar:
2 cups sugar
enough water to saturate the sugar

Method
In a heavy saucepan bring water to a boil with butter and salt over high heat. Reduce heat to moderate. Add flour all at once and beat with a wooden spoon until mixture pulls away from sides of pan, forming a dough.

Transfer dough to bowl of a standing electric mixer and beat in 4 eggs, 1 at a time, on high speed, beating well after each addition. Batter should be stiff enough to just hold soft peaks and fall softly from a spoon. Place in a pastry tube with a large star tip and squeeze into small turban shape on a parchment lined baking sheet. Bake in oven at 375 degrees until golden brown. Once cool, slice turbans in half to create a top and bottom.

Place sliced almonds on a parchment lined baking sheet, toast in a 350 degree oven until almonds turn a light to medium brown. Remove and let cool.

Prepare whipped filling by placing cold heavy whipping cream in a bowl with confectioners sugar, with an electric mixer beat on high until cream forms stiff peaks. Cover and refridgerate until ready to fill turbans.

Place granulated sugar in a frying pan and cover with just enough water to saturate. Place pan over medium heat and cook until the sugar starts to turn a light golden brown color around edges. Stir with a metal spoon until entire mixture turns light borwn. Remove from heat and use immediately as to prevent burning.

Spoon a thin layer of carmelized sugar on each turban top and sprinkle toasted almonds over the carmelized sugar. Go over each top with additional layers of carmelized sugar until almonds are covered. Once cooled, use a large kitchen knife to shop turban top out of excess sugar.

Place whipped cream in a piping bag with a large tip, pipe each turban bottom with filling until about 2 inches high. Finish by placing the carmelized turban on top.

Bee Sting Cake from the Frogtown Inn and 6 Acres Restaurant

Ingredients:
2 box Yellow Cake Mix (18.25oz) - (follow box directions)
2 cups Chopped Walnuts
1 lb Brown Sugar
1 lb Butter
2 cups Heavy Cream

Method:

Caramel Sauce:
- Melt butter in 3qt sauce pan
Add all sugar, and whisk together, until peanut butter consistency
Whisk in cream, remove from heat

- Toast walnuts until slightly brown, allow to cool.
- Follow cake mix directions to make cake batter
- Grease a 12in. x 12in. x 2in.(depth) pan
- Cover bottom with walnuts
- Pour enough caramel sauce in pan just to cover the walnuts, excess sauce will lead to spilling during baking
- Pour cake batter into pan
- Drizzle a little caramel sauce on top of batter
- Bake in convection oven at 325f for 35-40min, using toothpick method for doneness
- Turn cake out onto cutting board, scrape excess walnuts from pan and spread evenly across top of cake.
- Cut cake into 16 pieces while still warm, then allow to cool
- Serve warm, drizzle remaining caramel sauce evenly over individual pieces

Yield: 16 each - 3in. x 3in. pieces