The following restaurants are participating in the week long promotion:

Prix Fixe Fine Dining: ($29.95)
Anton’s at the Swan
Black Bass Hotel
Centre Bridge Inn
Hamilton Grill Room
Hotel du Village
Italian Cucina
Karla’s
Logan Inn
Marsh Brown’s
Martine’s River House
The Inn at Philips Mill
Sprig & Vine

Prix Fixe Casual Dining: ($19.95)
Annapurna Indian Cuisine
The Bistro at Jamie Hollander
Bitter Bob’s BBQ
Caffe Galleria at Lambertville Station
Deanna’s
El Tule
Havana
The Inn at Lambertville Station
Marhaba
Rick’s Italian
Sandbar at 90 Main
Thai Tida
Tortuga Cocina
Triumph Brewing Company
Villa Vito Restaurant

Please visit www.visitnewhope.com/restaurant-week/ to view all the menus. Happy Dining!

The autumn season is a great time to visit the wineries in the area. Either cruising around the beautiful countryside yourself or letting someone else do the driving for you, it’s a great way to visit the Bucks County and Hunterdon County area and discover the great wines that are produced in this part of the country.

Tasting & Tours
Allow someone else do the driving while you enjoy a day of touring some of the finest wineries in Bucks County. Sit back relax and enjoy the scenery. (484) 695-6465

Alba Vineyard and Winery (Milford, NJ)
Located 30 minutes from the inn. Winery offers tastings, a beautiful showroom and the Musconetcong Art Gallery. (908)-995-7800

Amwell Valley Vineyard (Ringoes, NJ)
Offers private wine tours and tastings, guests are welcome to enjoy wine on outdoor patio with views of Sourland Mountain Ranges. (908) 788-5852

Buckingham Valley Vineyards (Buckingham, PA)
Self guided tours, tastings and sales. (215) 794-7188

Hopewell Valley Vineyards (Pennington, PA)
Touts three generations of Tuscan winemaking experience. (609) 737-4465

Sandcastle Winery (Erwinna, PA)
Offers various tours of their winery, including educational and entertaining barrel tasting tours. (800) 722-9463

Unionville Vineyards (Ringoes, NJ)
Rated “Best New Jersey Winery” by the New York Times. (908) 788-0400

Washington Crossing Vineyards (Washington Crossing, PA)
The facility features a charming dining room, tented outdoor patio and lush gardens with complimentary tours and tasting. (215) 493-6500

Spring is finally here it’s a great time to great rid of cabin fever! There are great events that are happening the last weekend in April in New Hope PA and Lambertville NJ. Now is a great time to have some fun before the gardening and lawn mowing starts.

Shad Festival – April 30 and May 1
Each year the festival highlights The region’s arts community, the City of Lambertville, the Delaware River, and of course the Shad! The Shad Festival has evolved from a local art show into a nationally recognized award-winning event. Shad Fest features the area’s finest artists and crafters, great food and family entertainment, but the two-day extravaganza also serves as a venue for local non-profit organizations to raise necessary operating funds.

80 of the region’s finest artists and crafters featuring everything – jewelry, ceramics, furniture, apparel, accessories, home décor and more!

Everything from taco salads to fried Calamari! There will also be shad chowder, hot dogs, fried Oreos, hamburgers, fries and fresh lemonade for the traditionalists! Don’t forget to try some of Wild Bill’s Olde Fashion Soda featuring wonderful homemade sodas like root beer, cream soda and sarsaparilla.

Live Musical performances both days! The best of regional bands – listen to rock, blues, jazz fusion and more!

Over 100 original art posters, created and donated by local artists, are on display during Shad Festival weekend in the recreation room of the First Presbyterian Church, 31 N. Union St. These posters will be auctioned off on Sunday at 3 pm – the monies going to scholarships for students pursuing a collegiate career in the arts. Stop by the Church to see auction posters. Local schoolchildren’s posters will be on display at the Justice Center, 25 S. Union Street.

Where to get Shad:
• A Tasting of Shad Roe at Hamilton’s Grill Room, 8 Coryell St.
April 30 — 12:30 – 3 pm and May 1 12:30 – 3 pm, Hamilton’s Grill Room in the courtyard of the Pork yard, right off Coryell Street. Owner and Chef, Jim Hamilton and Executive chef Mark Miller will be demonstrating the preparation of Shad Roe. The roe will be prepared with heavy cream, fresh garden peas and bacon. Everyone will be able to sample. Hamilton’s Grill will be open for lunch from 11:30 to 3:30.
• Ennis Market, 5 N. Union St.
The Original Owner has returned to Ennis! Ennis Market located at 5 N. Union Street is offering Fresh Shad, Jumbo Roe, Shad Chowder and Shad Wraps!

Strawberry Festival at Peddler’s Village – April 30 and May 1

Juried artisans show their wares and demonstrate their skills at the Street Road Green Artisans area. Strawberries served up in various forms – dipped in chocolate, in assorted pastries and shortcake, jams, fritters and fresh and unadorned. Live entertainment and pie eating contest add to the festivities of this traditional Spring celebration.

Happy Holidays everyone! It sure did get cold quickly, the sheep are loving it.

We have the Inn decorated for Christmas; and Stockton, New Hope and Lambertville are looking very festive. Don’t forget the nightly light show around the Christmas tree in New Hope and there is also free metered parking in New Hope until the first of the year.

Below is a great breakfast recipe that you can make the night before and pop in the oven in the morning. Great to serve on Christmas morning.

Eggs Overnight Soufflé

16 slices bread, trimmed
8 slices American cheese (can also use Swiss or Mozzarella)
9 eggs, well beaten
4 and half cups milk
Half teaspoon dry mustard
Half teaspoon Worcestershire sauce
Half-teaspoon chives
1-cup breadcrumbs
Half-cup butter, melted
2 cups ham, sausage or bacon

Prepare a 9 X 13 inch pan by spraying with non-stick cooking spray. Layer bread slices, cheese and meat in the pan. Top with remaining 8 slices of bread. Mix milk, eggs and spices. Pour over bread layers. Set overnight in refrigerator. Before baking, mix breadcrumbs with butter and sprinkle on top. Bake at 350 degrees for 1 hour.

Hi everyone. You probably know by now, Redbook did a fashion shoot here (and around New Hope) in August for the November issue. It was for a spread about the perfect winter coat (something I don’t have to worry about because I refuse to wear one). I told you in my last blog that they took a couple of photos of me but I didn’t make the cut. I now know how Kevin Costner must have felt when his scenes were cut from “The Big Chill”. Oh, well. The good news is that Lois and Rita (sheep) made the cut and they’re looking pretty good! Check out the Table of Contents and Page 178 and 180. The rest of the photos were taken along the tow path (they used some stupid dog in one of the shots that they found walking along the path because I guess he knew how to walk on a leash better than me) and at the train station. You can also check it out on line.

Hi everyone, Tom here. I have a really big scoop, but Mom didn’t want me to tell anyone yet. But I’m going to bust if I don’t and she’s not around right now. Last week, a leading woman’s magazine was here to do a fashion photo shoot using the Woolverton and surrounding areas as the back drop. Guess what? They took pictures of me! And as always (because they get all the attention) the sheep. I hope I’m not on the cutting room floor! I’ll let you know everything as soon as I find out more details.

Hope everyone is enjoying the summer, I sure am. Those squirrels are really bothering me though, I can’t seem to catch them and all they do is tease me when I chase them up a tree. The gardens are really great this year. Ed, the chef, thought you might want to try his rosemary muffins using fresh rosemary from the garden. They’re really good! Enjoy!

Fresh Rosemary Muffins

1 Tablespoon chopped fresh rosemary
¼ Cup golden raisings
¼ Cup raisins
¾ Cup milk
4 Tablespoons unsalted butter
1½ Cup all purpose flour
½ Cup sugar
2 teaspoons baking powder
¼ teaspoon salt
1 Large egg, lightly beaten
1 Cup low fat yogurt
4 ounces cream cheese, cut into ¾ inch cubes

Preheat oven to 350 degrees. Lightly grease a muffin pan. Combine rosemary, raisins and milk in a small saucepan. Simmer 2-4 minutes. Remove from heat. Add butter and stir until melted. Let cool (To cool quickly put in fridge for 10 minutes). Combine flour, sugar, baking powder and salt in a large bowl. Mix until combined. Set aside. Slowly add beaten egg to cooled milk mixture. When combined, add to dry mixture. Mix until dry ingredients are moistened. Spoon batter into muffin cups only filling ¼ of the way. Place a small piece of cream cheese into the center of the batter in each muffin cup. Top with remaining batter. Bake 20 minutes, or until golden brown and springy in center. Muffin can be served hot or at room temperature.

Yields one dozen muffins.

Hope everyone had a nice holiday season. We always have hot chocolate at the Inn and what makes it extra special are the homemade marshmallows. I think this is Martha’s (we all know who I’m talking about) recipe. The marshmallows are also great for S’mores!

Home-Made Marshmallows

About 1 cup confectioners’ sugar
3 ½ envelopes (2 tablespoons plus 2 ½ teaspoons) unflavored gelatin
½ cup cold water
2 cups granulated sugar
½ cup light corn syrup
½ cup hot water (about 115 degrees)
¼ teaspoon salt
2 large egg whites
1 teaspoon vanilla

You will need a candy thermometer.

Spray a 13 by 9 by 2-inch rectangular metal baking pan with Pam and dust with some confectioners’ sugar.

In a bowl of standing electric mixer, sprinkle gelatin over cold water and let stand to soften.

In a 3-quart pan, cook granulated sugar, corn syrup, hot water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240 degrees, about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.
Beat mixture on high speed until white, thick and nearly tripled in volume, about 6 minutes. In a large bowl with cleaned beaters, beat whites until they just hold stiff peaks. Beat whites and vanilla into sugar mixture until just combined. Pour mixture into baking pan and sift ¼ cup confectioners’ sugar evenly over top. Chill marshmallow, uncovered, until firm, at least three hours, and up to 1 day.

Run a thin knife around edges of pan and invert pan onto large cutting board. Lifting up 1 corner of inverted pan, with fingers loosen marshmallow and let drop onto cutting board. With a large knife trim edges of marshmallow and cut marshmallows into roughly 1-inch cubes. Sift remaining confectioners’ sugar into a large bowl and add marshmallows in batches, tossing to evenly coat. Marshmallows keep in an airtight container at cool room temperature 1 week. Enjoy!

Hi Everyone! The Christmas tree went up this week; it’s a beauty. Although I’m not allowed to eat chocolate (it’s hard to be a dog sometimes) I know that the recipe below is a real winner. Hope you enjoy!

Kisses Peanut Butter Blossoms

48 Hershey Kisses Chocolates (or hugs)
½ Cup shortening
¾ cup creamy peanut butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 Tablespoons milk
1 teaspooon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon granulated sugar

1. Heat oven 375. Remove foil from kisses.

2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar: beat until fluffy. Add egg, milk and vanilla: beat well. Stir together flour, baking soda and salt: gradually beat into peanut butter mixture.

3. Shape dough into 1 inch balls. Roll in granulated sugar: place on ungreased cookie sheet.

4. Bake 8-10 minutes or until lightly browned. Immediately press a chocolate kiss into center of each cookie: cookie will crack around edges. Remove from cookie sheet to wire rack and allow to cool completly.

Yields 4 dozen cookies

Hey Everyone! I’m so excited the leaves are changing and Ed is making Pumpkin Muffins again. We thought you might like to make them yourself so here’s the recipe. It’s pretty easy. Enjoy!

Pumpkin Muffins
½ cup oil
2 Eggs
1/3 Cup Water
1 Cup Canned Pumpkin
½ cup raisins

1 ½ cup of flour
1 ½ cup of sugar
½ Teaspoon nutmeg
½ teaspoon Cinnamom
¾ teaspoon salt
1 teaspoon baking soda

Topping

4 Tablespoon butter
¼ cup brown sugar
¼ cup oatmeal
¼ cup flour
1 ¼ teaspoon cinnamon

1. Pre heat oven 350 degrees
2. For muffins, comgine all dry ingredients in a bowl
3. In separate bowl, mix together oil, pumpkin, eggs, water and raisins.
4. Mix together wet and dry ingredients.
5. Spray muffin tins with non stick spray or use liners
6. Fill cups with 2/3 full of batter. Set aside
7. Mix together all the ingredients for the topping and sprinkle on top of each muffin.
8. Bake 30 minutes

Yields 12 Muffins