Craft Beer Dinner at The Smoke Rise Inn this Thursday May16, 2013, at 6:30 PM

4 Course Dinner Menu Selection for 
Thursday, May 16 @ SR Inn

Here is a fantastic beer and food event not to be missed right in our midst. Check out the menu above and see if you do not agree! (Click on the image to get an enlarged view of the menu.)

As I write this, 4 days from now, I will be enjoying ales and lagers from one local craft brewer and a well know west coast brewer along with some fantastic food from our new SR Village Inn Chef, Greg Matty.

Chef Greg has carefully matched these lagers and ales to some very interesting food, and these combinations should enhance our appreciation of both the beers and the food. Look at that menu!

SpeakEasy Ales and Lagers Scarlett Red Rye Ale
from San Francisco

Cricket Hill Brewery Ales and Lager from Fairfield, NJ

I know there are many of you out there who are both drinking beer and eating anyway, so this is even better: it's great beer and great food. If you like great beer and great food, come out and support this event, which I, for one would like to see more of.

Even if you don't, come anyway.

~Ted

Photo Credits: SR Village Inn, Speakesy Ales and Lagers, Cricket Hill Brewery

Lobster Cream Puffs Recipe - Smoke Rise Inn

The Holidays bring to mind getting together with friends and family, not just over elaborate formal meals, but also over festive exchanges of delicious bite-sized delights that the French refer to as "amuse-bouche" or "amuse gueule". The following Smoke Rise Inn recipe from Chef George Tavolara for Lobster Cream Puffs - in my estimation - falls into that category.

Try them out and let me know if you agree...

Smoke Rise Inn Lobster Cream Puffs

For the Pastry

2 Cups Water
Pinch of Salt
½ Pound Butter
2 Cups Flour
8 Eggs

Melt butter in a medium pot with water, bring to a boil, add salt then flour and work the dough over a high flame for 2 minutes. Remove from the heat and beat dough adding eggs one at a time.

Pipe dough out on to a sheet with a pastry bag about the size of a golf ball. Bake 300 degrees for 40 minutes.

Lobster Filling

1 lb of freshly cooked lobster meat. (4 1¼ pound lobsters will yield 1 lb of meat)
¼ Cup Diced Celery
1/8 Cup Minced Red Onion
¼ Cup Mayonnaise

Thank you, Chef George!








Image courtesy of Tea Time with Lobster Bites from Salvo-Lutions

Washington Apple Martini: Smoke Rise Inn Recipe

I was reminiscing about fresh apples and apple-picking with our dentist, Paul Leary last week. In particular, I was reliving the amazing Fuji apples Ted and I had picked, at the Warwick Winery, that were so fresh they foamed when we bit into them...

We missed apple-picking season this year. However, based on this Washington Apple Martini recipe from the Smoke Rise Inn, there's possibly a way to relive those memories...

Washington Apple Martini from the Smoke Rise Inn

If you are looking to make an easy, sophisticated cocktail then this one is for you. This is certainly becoming the new favorite cocktail at all the chic Martini bars. It is so easy, and very versatile. Did I mention DELICIOUS? It tastes just like a crisp Washington apple with a kickoff course!

2 oz Crown Royal
2 oz Apple Pucker
1 oz Cranberry Juice

Rim the glass with a mixture of two part sugar, one part cinnamon. Garnished with a slice of Washington Red Apple.

Let me know what you think of this recipe and whether it brings back good apple-picking memories.

Image source: Wichita Falls Crave.com Washington Apple

Hot Spiced Cider: Smoke Rise Inn Recipe

What a difference a week makes... especially after ~16 inches of snow in Kinnelon [and ~30 inches for parts of West Milford!], which toppled trees and led to intense power outages. Assuming you are close-to-being-back-to-normal, I bet you're ready for this treat: Hot Spiced Cider from the Smoke Rise Inn!

Randy Polo, General Manager of the Smoke Rise Inn, shares with us the following recipe...

Hot Spiced Cider

If you’re fortunate enough to have a chilly weekend around Halloween, mix up a batch of Hot Spiced Cider.

It’s a great drink to share while gathering with neighbors around the fire pit or while tailgating with friends at the game. This drink will set things right.

2 quarts apple cider 4 cloves
3 cinnamon sticks
5 shots Applejack or Apple Brandy

Heat cider with cloves and cinnamon, add booze and stir. Pat the rims of mugs in brown sugar and serve the cider in them.

Doesn't this sound perfect? I could have used some Hot Spiced Cider after today's delayed Halloween Parade and, certainly, after going trick-or-treating with Emma tonight.

I hope you are all safe and weathered the freak storm safely.

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Image Credit: Apple from Flickr.

Meeting Friends at the Smoke Rise Inn: Herb Fisher

HOF and CB

Herb Fisher came to Kinnelon last week and we got to meet in person at the Smoke Rise Inn!

He had come to visit from Texas for the reunion of the first four years to graduate from Kinnelon High School. The first class graduated in 1962 - making next year the 50th reunion year...

[That's a story that needs to be told. I believe current KHS students interviewed Herb and his fellow alumni for KHS TV... Is a transcript available?]

I can't say enough about how wonderful it was to talk with Herb IRL [in real life]. Despite this being our first time meeting, it felt as if we were long-time friends given all of our exchanges via email and the blog.

Pretty neat.

Herb also brought me my very own book of Smoke Rise matches which, he says, used to be available in the Smoke Rise Inn lobby area in a large bowl.

Thanks, HOF! I hope you'll be back to visit soon.

Congratulations to the first KHS graduating class alumni! 

Smoke Rise Inn Transformation

Welcome to the Smoke Rise Inn! If you haven't been to visit in a while, you are in for a treat since it has been transformed!

In honor of Bathroom Blogfest 2011, I want to share with you the Smoke Rise Inn transformed...

Starting with the Sitting Area in between the Main Entrance and the Restaurant, which is newly and attractively carpeted, painted, and decorated.

It is a brighter, friendlier and more welcoming space, and it makes a nice introduction to the Bar, Lounge, Gazebo and Ballroom dining areas.

New Furniture, Carpet and Decor

Small Interloper on New Couch

More Furnishings

New Table and Chairs

Since I am partial to beautiful carpet, I do hope you will pay attention underfoot and admire the new carpet in the Lobby Sitting Area of the Inn.

Marvelous patterned carpet

More Carpet with draperies

Next, the bathrooms, and more importantly the ballroom bathrooms.

Carpet and Bathroom Entrance

Wainscotted Hallway to Bathroom

This is one of the front hall bathrooms.

I hope you'll go explore and admire how beautiful the Smoke Rise Inn looks and how comfortable it feels. Take a tour before sitting down to one of the dishes on Chef George's new menu. I think you'll be impressed!

Happy Bathroom Blogfest 2011!

Apple Sweet-Potato Soup Recipe from the Smoke Rise Inn

I love soups, particularly around this time of year. Chef George Tavolara must have read my mind when he forwarded this recipe for Apple Sweet-Potato Soup from the Smoke Rise Inn for us all to try.

Let me know what you think.

Smoke Rise Inn Apple-Sweet Potato Soup

3 lbs of Sweet Potatoes
1 Medium Onion Diced
4 Tablespoons of Butter
6 Cups Chicken Stock
6 Cups Apple Cider
1 Cup Heavy Cream
Salt & Pepper
1 Vanilla Bean

Bake the sweet potatoes in their skin, 55 to 75 minutes depending on size, until soft.

Sauté onions in the butter.

Scrape vanilla bean into the butter then add stock and apple cider.

Peel baked sweet potatoes and add to the liquid; bring to a boil, then puree.

Add cream and salt and pepper to taste.

----

It sounds perfect, no?

Thank you, Chef George!

Image credit: Santa Fe Sweet Potato Corn Salad

Stag's Leap Wine Dinner at Smoke Rise Inn, 10/22/11

 

If you enjoyed the Cakebread Cellars Wine dinner at the Smoke Rise Inn in September, you will surely enjoy this next event which takes place on Saturday, October 22nd, 2011 starting at 6:30 pm and celebrates Stag's Leap Wine Cellars.

The menu for the event is as follows with the appropriate Stag's Leap Wine pairing...

Stag's Leap Wine Dinner 1st Course

Grilled Colossal Shrimp on Brioche

Lemon Zabaglione and Tarragon Vinaigrette

STAG’S LEAP SAUVIGNON BLANC 2008

Stag's Leap Wine Dinner 2nd Course

Grilled Portobello and Goat Cheese Pavé

True Tomato Coulis

HANDS OF TIME 2008

Stag's Leap Wine Dinner 3rd Course

Seared Ahi Tuna, Roasted Golden Beets

Tamarind Drizzle

ARTEMIS CABERNET SAUVIGNON 2007

Stag's Leap Wine Dinner 4th Course

Roasted Pork Tenderloin, Butternut Squash Risotto

Pomegranate Gastrique

FAY CABERNET SAUVIGNON 2007

Stag's Leap Wine Dinner 5th Course

Grilled Lamb Porterhouse, Barley Pilaf Strewn with Baby Spinach

Gingered Carrot Nage

SLV CABERNET SAUVIGNON 2007

To participate in this wine dinner event, you must contact Randy Polo, General Manager of the Smoke Rise Inn, at 973-838-7770 for reservations. The price per person is $110 plus sales tax and service charge. Remember that seating is limited... so don't wait too long!

Wine Tasting Event at the Smoke Rise Inn

Here are some photos of the extremely pleasant wine tasting our SR Village Inn held in the In Courtyard on Aug. 15.

Some Clients (including me; you guess which)
lining up for the Vino

Could there be a nicer spot? The courtyard was looking splendid, both casual and elegant, and the mood amongst  the attendees was happy and relaxed.

The crowd early on was about 30 people, a number which increased
to about 60 or so by the end of the hour and a half

Tables were provided for those weary of  tipping a glass
or who just wanted to sit

The Inn supplied excellent hors d'oeuvres to accompany 8 wines, 4 red and 4 white, all of which could be purchased by the case for those so inclined.

The larger crowd towards the end of the tasting

Inn manager Randy Polo was on hand to observe and discuss the event, as was our Governor for the Inn, Bob Morrisroe, and family, who appeared to be more in the way of simply enjoying it. As did Christine and Emma. And I.

Our genial Sommelier and Pourer

No more events like this in 2011, but Randy and Bob indicate the positive response bodes well for a return next summer! Come! It's free! Not the cases, of course, just the food and wine tasting.

Those of you interested in wine should remember the upcoming Cakebread Cellars wine dinner on Sept. 15, and the Stag's Leap dinner on October 22.

Cheers!

Ted, Christine and Emma

Photo Credits: Christine

Key Lime Tart Recipe From The Smoke Rise Inn

The Smoke Rise Inn's Chef George Tavolara shares with us a perfect recipe for a gloomy hurricane day: Key Lime Tart.

I first tasted Key Lime (pie) in Key West, Florida, and couldn't believe my taste buds! Ever since, it has been a favorite desert. This recipe looks particularly yummy with the addition of almonds to the tart crust...

Key Lime Tart Crust Ingredients:

1 Cup of Slivered Almonds.
1 Tablespoon of Sugar.
2 Cups of Fresh, Fine Bread Crumbs.
2 Ounces of Melted Butter.

Pulse almonds with sugar in a food processer until they are a fine powder. When finished, add bread crumbs and melted butter and pulse again. Press into a 9 inch tart pan with removable bottom.

Key Lime Tart Filling Ingredients:

Zest of one Lime
½ Cup of Freshly Squeezed Lime Juice.
14 Ounces of Condensed Milk.
3 Egg Yolks.

Blend all ingredients until smooth and fill pie shell. Bake at 350 degrees for 15 minutes. Let cool before enjoying.

Thank you, Chef George! I can't wait to try this recipe.

Readers, what might you pair with this Key Lime Tart Recipe? Let me know in the comments.

Photo Credit: Key lime pie ingredients on Flickr.com

The Smoke Rise Library

There's a building in Smoke Rise, across from the Smoke Rise Office and somewhat connected to the Smoke Rise Village Inn that used to be known as the Smoke Rise Library.

I learned about it when Christine Bell mentioned it to me; that's where archives of the Smoke Rise Newsletter now reside [Note: I hope to go back to finish dating all of Cornie Hubner's articles.]

Are you familiar with the Smoke Rise Library?

Imagine how delighted I was to receive this email from Diana Tews, former Smoke Rise Resident, who writes:

"Got a big kick out of reading many of the posts on your blog. I have loads of great memories from Smoke Rise, having lived there as a kid of 5 (in 1965) until I got my first apartment in Manhattan (1985 - but still went home a lot until my folks moved away).

Lots of time spent at the Village Inn - had ballet class there one year, and with 4 kids in our family we were always in on the annual ski and skate swap (selling what you grew out of and buying the new sizes). 

Also went to The Grillhouse (?) attached to the Inn, after hours and hours spent on the tennis courts (the original 4 and the red clay one that got a bubble over it in the winter near the Gulf station).

Charlie Syvarth used to buy cases of the supermarket brand soda and keep them in his fridge in the back of the Gulf station, so for 25 cents you could always cool down.

But the other thing I remember, but can't seem to get any verification from anyone on is, that for at least a few years when I was a kid, the small building the the left when you face the Village Inn was set up as a children's library. Used to ride bikes over there and check out the latest Nancy Drew offerings. I hope I wasn't imagining that!

Anyway, I've enjoyed your blog quite a bit and will continue to drop by now and again. Nice work, thanks!

Best, 
Diana Tews (alum)

For Diana, I include with her comments these photos I took of the building to the left of the Smoke Rise Inn that was indeed - as she remembered - the Smoke Rise Library.

By the way, I was pretty intrigued with Diana's comments about dance classes at the Inn. She writes further:

"Pretty sure I had ballet there one year, and then at the Community Church after that. A lot of parents and kids from the late 60s early 70s will also remember being sent to Barclay's ballroom dance classes once a week for a stretch, also at the Community Church. As 6th & 7th graders we were still learning the waltz, fox trot, etc., right in the middle of the rock emergence of the day. Crazy. The Barclay's did it throughout the area, Mountain Lakes etc. Fun times in a great place."

Thanks, Diana, for sharing these priceless memories.

Does the Smoke Rise Library or the account of dance classes take you back? Please do share!

Cakebread Cellars Dinner at Smoke Rise Inn

The Smoke Rise Inn has planned a memorable wine dinner for Thursday, September 15, 2011.  As Randy Polo describes in a recent newsletter:

Join us at the Inn for an unforgettable evening when the Smoke Rise Village Inn hosts its Cakebread Wine Makers’ Dinner on Thursday September 15th at 6:30 p.m. Executive Chef Tavolara has paired five courses with each of the amazing Cakebread Cellars selections being featured that evening.

In anticipation of the Smoke Rise Inn Cakebread Cellars dinner, Randy writes the following:

Cakebread Cellars

Since the Inn has just set the stage for what will be one of our finest wine dinners yet this year, I wanted to share a brief history of Cakebread Cellars. Many are familiar with the name Cakebread however very few know the story behind the label.

Jack and Dolores Cakebread purchased their now legendary Rutherford estate from family friends in 1972. By the mid-1980s, they had completed construction on one of Napa’s most distinctive wineries, a true architectural and technological achievement. Their sons, Bruce and Dennis Cakebread, have played key roles in the development of the winery, its wines, vineyard and business. Bruce, who was winemaker, is now President and COO. In 2010, he served as Napa Valley Vintners Association President. Dennis is responsible for all sales and marketing and is a past President of the Napa Valley Vintners Association while currently serving on the board of The Wine Institute.

As the Cakebread family reflects upon the many profound changes in the wine industry over the last 33 years, such as innovative farming techniques and new methods of reaching out to consumers, they note that their key values have remained the same. Dedication to making the highest quality wines and a commitment to family has followed a continuum as their first small vineyard has grown into a thriving internationally distributed wine company.

If you are interested in being part of our Cakebread Wine Dinner, taking place on Thursday September 15th please contact Randy Polo at (973) 838-7770 or randy@smokeriseinn.com for details.

Smoke Rise Village Inn Cakebread Cellars Dinner Menu

1st Course

Thai Spiced Melon Gazpacho

Lemon Grass Scented Lump Crab

Cakebread Sauvignon Blanc 2009

2nd Course

Cumin Dusted Diver Scallop

Blistered Grape Tomato with Cilantro

Cakebread Chardonnay 2010

3rd Course

Five Spice Duck Confit Stacked on

Crisp Wonton with Gingered Sweet Plum

Cakebread Pinot Noir 2007

4th Course

Pan Roasted, Dry Aged Sliced Strip Steak

Foie Gras Studded Mashed Potato

Blood Orange Demi Glace

Cakebread Cabernet Sauvignon 2007

5th Course

Callebaut Chocolate - Black Pepper Pot d’ Crème

Maytag Blue Cheese Panna Cotta

Cakebread Zinfandel 2007

Thursday September 15th - 6:30 pm Cakebread Wine Makers’ Dinner

Once again, all the Cakebread wines from the dinner will be available for purchase that evening at the Inn’s cost. Some of these wines are exclusive to restaurants and can’t be purchased in stores or on-line.

---
Thank you, Randy! You and George have a real treat in store for us!

I came across additional information about Cakebread Cellars that I thought you would be interested in:

• Learn about the wines of Cakebread
• The Cakebread Cellars Napa Valley Cookbook: Wine and Recipes to Celebrate Every Season's Harvest 
• On Twitter: Cakebread Cellars
• On Facebook: Cakebread Cellars
• On YouTube: Cakebread Cellars

Don't forget to make your reservations!

Sangria Recipe from the Smoke Rise Inn

Ted has used white zinfandel for his Sangria.

Randy Polo from the Smoke Rise Inn forwarded me this recipe for Sangria to share with you.

He writes,

Sangria is a delicious, fruit-based wine "punch" with its traditional heritage well rooted in Spain. Typically Sangria is made with red wine, fresh seasonal fruit and a bit of seltzer water or citrus flavored soda. It is very easy to make, easy to drink and a huge hit at summer parties - even for those who do not necessarily like wine. While Spain is heralded as the creator of Sangria, countries all over the globe have adapted the recipe to make a fruit-filled wine beverage that is refreshing and easy to drink with a wide variety of foods.

One of the great things about Sangria recipes is that you can use a variety of different wines in the recipe mix. It's often wines that have not been finished the day before that find their way into a Sangria recipe, or wines in the “Good Value” isle of the liquor store that make for a perfect Sangria blend.

This Sangria recipe maximizes the fruit content and adds a new twist, using a white wine, instead of the traditional reds. Hold-on to your seats for a “Fruit Punch” like flavor that is perfect for a backyard BBQ this summer.

Prep Time: 5 minutes

Smoke Rise Inn Sangria Ingredients:

1 Bottle of your favorite white wine (just as delicious with a good red wine if you so choose)

1 Lemon cut into wedges

1 Orange cut into wedges

1 Lime cut into wedges

1 Peach cut into wedges

1 Cup sliced strawberries

1/2 Cup lemonade or limeade

1/2 Cup Sugar

2 shots of apricot, peach or "berry" flavored brandy

2 Cups ginger ale

1 eight ounce can of diced pineapple pieces with juice (Optional)

Smoke Rise Inn Sangria Preparation:

Pour wine in the pitcher and squeeze the juice wedges from the lemon, orange and lime into the wine. Toss in the fruit wedges (leaving out seeds if possible) and add sliced peaches, strawberries limeade/lemonade, sugar and brandy. Chill overnight. Add ginger ale and ice just before serving.

If you'd like to serve right away, use chilled white wine and serve over lots of ice. However for best results, allow Sangria to sit 12-24 hours prior to consuming.

Thanks, Randy!

Where's your favorite spot for enjoying your glass of Sangria and savoring the sights, sounds and scents of summer? Let me know in the comments.

Belgium Mussels: Smoke Rise Inn Recipe

It has been ages since we had Mussels for dinner! Thanks to Chef George Tavolara's latest Smoke Rise Inn recipe for Belgium Mussels, we have an excuse to have them again. Yum!

Ted likes to purchase mussels at Kings in Boonton or at Market Basket in Franklin Lakes. Although he has never tried Corrado's in Wayne, he would buy mussels there. He stays away from Pathmark where he's had poor luck [e.g., 1/3 dead or extremely gritty mussels].

Smoke Rise Inn Recipe for Belgium Mussels

Ingredients:

18 to 24 Black Mussels, scrubbed and de-bearded
1 large leek, sliced and rinsed of sand
6 tablespoons of butter
½ cup of white wine
1 tablespoon of French mustard
½ cup of heavy cream

Instructions:

Sauté Leeks until soft in roughly two tablespoons of the butter. 

Add the mussels and white wine and simmer until mussels have opened. Once they have, remove mussels and place in large serving bowl. 

Add cream and mustard and simmer until sauce has reduced by half. 

Add remaining butter and pour over mussels.

Thank you, Chef George! I can't wait to try this recipe for Belgium Mussels.

Note: for authenticity, you should serve with fries and beer. We suggest Ramstein Beer ;-).

What's your favorite mussels recipe? How do you serve it? Let me know in the comments.

Pear Tree Martini Smoke Rise Inn Recipe

Are you ready for another summer cocktail recipe? Here's one for a Pear Tree Martini that Randy Polo from the Smoke Rise Inn shares with us. It uses St. Germain Liqueur.

Are you familiar with St. Germain Liqueur?

St. Germain liqueur is made from Alpine elderflowers and makes simply superb sipping by itself, but with a splash of Champagne or club soda, it’s a summer cocktail. Whether you’re headed to the lake or planning an elegant dinner, St. Germain elderflower liqueur is something special. The 12"-tall bottle is as stunning as any perfume bottle, and makes an impressive gift. In terms of new and exciting, when was the last time anyone had an elderflower martini?

The delicate white elderflower blossoms grow on trees at the foothills of the Alps. As pretty as they are to look at, they are actually edible—or at least, drinkable, when made into liqueur. To that end, locals handpick the blossoms, which are distilled in small batches into a 100% elderflower blossom 40-proof liqueur made by French artisan company St. Germain. Take off the cap and the lychee aroma hits you immediately. There’s a bit of peach, some orange that evolves to grapefruit, and also some pear.

Don’t just take my word for it. St. Germain Elderflower Liqueur was a double gold medal winner at the 2010 San Francisco World Spirits Competition. This makes it the new hot drink you can cool off with—straight up, on ice, or in the recipe below. Who would imagine so many exciting things from such sweet little blossoms?

Pear Tree Martini

1 ½ ounces of St. Germain Liqueur.
1 ½ ounces of Pear Vodka (Hangar One Spiced Pear or Grey Goose La Poire)
½ ounce Freshly Squeezed Lime Juice.
A Dash of Bitters

Shake all ingredients with ice and strain into a chilled Martini glass. Garnish with a slice of D'Anjou Pear and a sprinkle of cinnamon or nutmeg.

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Thank you, Randy!

By the way, the St. Germain website is very entertaining. Check out the story of St. Germain, the harvest process, and a list of seasonal cocktails made with St. Germain [bien sûr!]. You can find St. Germain on Twitter and on Facebook - since many of you are wondering. This all assumes you are of age, of course ;-).

I've never had a Pear Tree Martini and can't wait to try one -- ideally sitting outdoors in the patio garden of the Smoke Rise Inn. Will you join me?

And, if you haven't already, consider subscribing to the Smoke Rise & Kinnelon Blog via RSS or email updates.

Push To Walk Ladies Tennis Event on 7/26/11 in Kinnelon

Kinnelon neighbor, Kristen Totaro, is a board member of Push To Walk, a local non-profit organization providing specialized therapy for people with spinal cord injuries. She recently forwarded me information about an upcoming Ladies Tennis Event on 7/26/11 taking place in Kinnelon.

Are you familiar with Push To Walk? Long time Kinnelon residents, Cynthia and John Templeton, formed Push To Walk in 2007 after their son, Darren, sustained a C5 spinal cord injury (SCI) in July 2004. The organization inspires and motivates people with spinal cord injuries to realize their individual potential. Located in Riverdale, NJ, the non-profit organization provides rigorous one on one workouts in a specialized gym with certified trainers utilizing state-of-the-art equipment.

[See Disabled get in shape to grasp a better future from 1/24/08.]

Kristen wanted me to know that Push To Walk is hosting a Ladies Tennis Event on Tuesday, July 26 at the Smoke Rise Tennis Club. Registration for the Tennis Round Robin begins at 8am. It is followed by luncheon at The Smoke Rise Inn and is sure to be fabulous! Lunch includes networking and a silent auction with great items as well as goody bags and prizes.

The flyer pictured above states:

Ladies Tennis Event

The Smoke Rise Tennis Club, Kinnelon

Speed round robin format! Six 20 minute rounds with 4 games per round. Individual scoring. Players will be grouped by level. All levels welcome!! No partners needed.

Space is limited! Open to all Smoke Rise residents.

8:00 am - Registration at The Smoke Rise Tennis Club

9:00 am - Round Robin Play begins with individual scoring

12:45 pm - Lunch & Silent Auction at The Smoke Rise Inn

Round Robin - Lunch - Silent Auction - Prizes

Proceeds to benefit Push to Walk NJ

Tuesday, July 26, 2011

Rain date Wednesday, July 27

REGISTER ONLINE!

www.pushtowalknj.org

Hit It! Push to Walk

Tennis Event 2011

The event is open to Kinnelon residents as well as Smoke Rise Tennis Member and Non-Members. All levels of tennis are welcome - from beginner to Venus Williams! LOL - Come out, play a great game and have fun!

Kristen says, if you don't play tennis, simply come lunch with the Push to Walk Ladies Tennis Event participants. Several vendors - Stella & Dot, the hottest in jewelry, B-Skinz Ladies Wear, tennis and casual wear, and Court Time Clothing - are participating and will have available fashionable yet functional tennis apparel from Fila, Fetch, Jerdog, Lija, 4 All by JoFit, DTL, Tail and more, and tennis bags from Whak Sak and Maggie Mather. They are donating a portion of their proceeds to Push to Walk.

Sounds like a not-to-be-missed event for a terrific organization! I hope you'll consider participating.

To register, click on this link which takes you directly to the 7/26/11 PushToWalk Ladies Tennis Event Registration.

Infused Vodka Smoke Rise Inn Recipe

Do you enjoy flavored vodkas? Have you ever wanted to make your own flavored or infused vodka? Thanks to Randy Polo, Smoke Rise Inn General Manager, you can now make your own infused vodka. Here's the recipe that he shares. 

How to make your own Infused Vodka at Home.

As many of you are probably aware, there are so many flavor infused vodkas on the market these days. From Peach to Cherry, Lemon to Lime, Apple to Orange just to name a few. What you are probably not aware is that infusing vodka is easy to do and can become as much of a hobby as home wine making.

Infusing your own vodka is the best way to add a twist and have a story to tell with every cocktail when entertaining. With plenty of your favorite vodka, a jar, some fruit, and some time, you can customize your vodka and make it your own. Below are some helpful and easy to follow steps to guide you in your maiden voyage in the sea of infusing vodka.

Step #1 Choose a Flavor.

Decide how you want your vodka to taste, and get plenty of the desired fruits, berries, peppers or herbs. Use the following guidelines for infusing one liter of vodka.

• If infusing fruit, use 1-3 depending on their size. Aim for about two large apples' worth; one is usually enough for larger fruits (i.e. grapefruit), but you'll need 3-4 for smaller fruits (apricots, plums, etc.)
• If infusing fresh herbs, use 1-2 fists filled with the herb, depending on its potency. Use about half as much of dried herbs or spices.
• If infusing berries, use 2-4 fists filled with the berries.
• If infusing peppers, use as many as you want. The more you use and the longer you infuse, the spicier the end product will be.

Step #2 Preparation.

Wash all fresh ingredients thoroughly. Slice fruits finely to increase their surface area and speed up the infusion, removing any pits, seeds, or stems. Leave berries whole, but bruise by very gently squeezing them and remove any stems. Crush herbs gently, as it will help to release their flavor. Place all of your ingredients together in a clean, airtight container (glass works best). The relative proportions of each ingredient, if you're using more than one, are a matter of personal preference.

Step #3 Infuse!

Fill the container with vodka, seal it, and put it someplace safe and away from direct sunlight. (Very Important)

Step #4 Wait.

The timing isn't scientific but most recipes will infuse within two to five days. Generally, citrus fruits or strongly flavored ingredients will infuse more quickly, but softly flavored or fibrous ingredients (vanilla beans or fresh ginger) may need up to a week or more. Luckily, you need not do anything but ignore the jar. Some advice will recommend two weeks or more infusion time, but this is only necessary for a large restaurant-size batch. A week is plenty of time for a liter of vodka to infuse properly.

Step #5 Sample and enjoy!

The first few batches you make may not taste the best, but with practice you will get the hang of it. Drink, adjust, and try again!

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Thank you, Randy, for this Smoke Rise Inn recipe! I've been thinking about several infused vodkas that I made a [long] while back - one with the most aromatic cantaloupe I had ever tasted and another with jalapeños... They were terrific and made for great stories. Time to recreate those infused vodkas!


What is your favorite infused vodka flavor? Let me know in the comments. Tell me, too, about your success with this recipe. Did you use fruit, berries, herbs or peppers?