Author Archives: Echo Lake Inn

June Special Promotion

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Summer is heating up at the Echo Lake Inn. Come stay with us in June for great deals. Book any two nights at the Inn and get the third night free. There are no black-out days. This is a great time to take advantage of all that Vermont has to offer in the summer. Don’t […]

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Vermont Maple-Butternut Squash Bisque

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Ingredients: 2 tbsp. Butter ½ Onion, chopped 2lbs peeled & cubed Butternut Squash 2 cups Chicken or Vegetable Stock 2 tbsp. Maple Syrup Salt & Pepper to taste   1. Saute onions in butter until transparent and soft. 2. Add squash and stock. 3. Cover pan and bring to the boil. Simmer until the squash […]

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Meet Your Innkeepers

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Neal Baron: Neal is the Evening Innkeeper here at the Echo Lake Inn.  He is responsible for the evening guest services and satisfaction.  In addition, he is the onsite event coordinator, ensuring that your wedding day, family reunion or group gathering is executed with the highest level of professionalism and warmth that guarantees lasting memories. […]

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Back Yard Beauty Tomato-Caper Sauce

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Ingredients: 6 vine-ripened cluster tomatoes; chopped 2 shallots; chopped 1 tbsp lemon zest 2 tbsp capers ½ cup white wine 1 tbsp lemon juice 2 tbsp fresh basil; chopped 1 tsp Olive oil 1. In large saucepan add olive oil and chopped shallots to sauté and lightly caramelize. 2. Add capers and white wine to […]

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Curry Apple Soup

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Ingredients: 2 Tablespoons butter (1/4 stick) 1 medium onion, chopped 1 pound Granny Smith apples, peeled, cored, and diced 1 Tablespoon curry powder 2½ cups chicken stock ½ cup whipping cream ½ cup sour cream (optional) chopped fresh chives (optional) 1. Melt butter in a heavy large saucepan over medium heat. 2. Add onions; sauté […]

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Chocolate Decadance

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Ingredients: 12 eggs 6 cups sugar 3 cups melted butter 3 cups flour 2 cups cocoa 1 tsp salt 2 T vanilla Preheat oven to 350 degrees. Combine all ingredients in large mixing bowl. Mix well w/ rubber spatchula. Do not mix too much air in batter. Spray 5 pie plates w/ spray release. Divide […]

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Balsamic Orange Glazed Chicken

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Ingredients: 2 – 4 oz chicken breasts (slightly flattened) 2 Tablespoons Clarified Butter 3 Tablespoons Balsamic vinegar 1 orange (rind removed, segmented and seeded) 3 Tablespoons Orange Marmalade 1/4 cup Chicken Stock 1/8 cup White Wine Flour for dredging Salt and Pepper to taste Rinse and dry chicken breast. Heat butter in heavy saute pan […]

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Asparagus Bisque

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Ingredients: 2 lbs Asparagus 1 medium diced onion 6 oz butter 3 Tb flour 16 oz chicken stock 8 oz half & half cream salt and pepper to taste Clean asparagus by trimming lower stems and removing ‘woody’ bottom portion. Slice asparagus into desired size then set aside. Melt butter in heavy sauce pan. Add […]

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Vermont Cheddar and Bacon Soup

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Ingredients: 2Lbs Vermont Sharp Cheddar cheese, shredded Half-Lb Cob smoked bacon, chopped 4Oz Unsalted butter, melted Half CupFlour 1Qt Chicken stock 1Qt Half and Half 1Tbs Nutmeg Salt and white pepper to taste Place butter and bacon in a large heavy pot and cook bacon until crisp. Whisk flour into the butter and bacon mixture […]

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Meet The New Innkeeper

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My oldest daughter Christin likes to refer to Calvin Coolidge as my spirit animal, whatever that means. I grew up on Coolidge Ave in White Plains, NY and when I went to UVM, I lived in the Coolidge dormitory. So naturally, when I decided to buy an Inn I serendipitously fell in love with one […]

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