Granite State Stuff : Highland Lake Inn

Highland Lake Inn named a 2009 Editors' Choice by Yankee Magazine

AskLisa — Tue, 05 May 2009 22:07:00 GMT

Adds Another Honor To Previous Accolade On National Geographic Traveler's "2009 Stay List"

East Andover, New Hampshire (May 5, 2009) -- The Highland Lake Inn has been recognized by the Editors of Yankee Magazine in their annual Travel Guide to New England issue as the “Best Away-From-It-All Lodging” in New Hampshire. The Editors’ Choice recommendation designates Yankee editors’ and their trusted travel writers’ favorite restaurants, lodgings, attractions, and bargains across New England that all offer a noteworthy and memorable experience.

Highland Lake Inn’s owner, Pecco Beaufays notes, “We are just thrilled with the recognition from Yankee, a magazine that enjoys a wide audience in the New England region. It’s always been my goal as an innkeeper to share my home in the most welcoming and gracious way with my guests and to also share my love of New Hampshire. I hope this latest accolade, along with our recent recognition from the Editors of National Geographic Traveler, will highlight New Hampshire as a wonderful travel destination with so much to offer for visitors from around the country, around the world and from the surrounding region.“

Guests of the Highland Lake Inn will find many warm, elegant and personal touches – from the exquisite breakfasts prepared by Pecco himself, to the inn’s originally artworks done by Pecco’s father. The spacious guestrooms, all with private bath, are beautifully furnished with luxurious European linens and high-end bath amenities. Public areas are cozy and comfortable and set up to allow guests to choose socializing or solitude. The outdoors is just as inviting?located on over 7.5 acres of rolling meadows, the inn offers access to miles of walking and biking trails to enjoy the beautiful New England scenery.

ABOUT THE HIGHLAND LAKE INN
The Highland Lake Inn offers an enchanting escape to New Hampshire. One of the oldest homesteads in East Andover, this gentleman's farmhouse was originally built in 1767. Now a gracious Bed & Breakfast with ten spacious and comfortably appointed guest rooms, it provides a perfect retreat for individual travelers, couples, and families. The Highland Lake Inn also serves as a gathering place for reunions, business retreats, or family and holiday gatherings. For reservations or information on the Highland Lake Inn, call 603-735-6426 or visit the website: www.highlandlakeinn.com.

Highland Lake Inn featured in National Geographic Traveler's "Stay List 2009"

AskLisa — Tue, 24 Mar 2009 16:33:00 GMT

The Highland Lake Inn is the only hotel in New Hampshire to be included on National Geographic Traveler’s just released “Stay List 2009.” The list includes 129 properties in the US, Canada, Mexico, and the Caribbean, that truly offer a special sense of place, go beyond traditional-hotel keeping, help define their surroundings, and enhance a destination’s travel experience.

Highland Lake Inn’s owner, Pecco Beaufays notes, “We are so proud to be recognized by such a prestigious magazine, especially since the selections are based on nominations from veteran journalists, inveterate road warriors, and local experts. I’ve always welcomed our guests in the same way I welcome friends and family and want them to enjoy a very personalized experience that includes not only all the little touches that make the Highland Lake Inn such a comfortable and welcoming place, but to also learn about the entire Sunapee and Lakes regions and what makes it, and New Hampshire such a great destination.”

Situated on over 7.5 acres of rolling meadows and originally built in 1767 as a gentleman’s farmhouse, the Highland Lake Inn is one of the oldest homesteads in Andover. Pecco whose background includes training at the renowned Sacher Hotel in Vienna and more than 30 years in the luxury hospitality industry in Europe and the US, brings that same level of impeccable service to the inn which he purchased in 2006.

Many of the luxury touches at the charming 10-room New England inn reflect Pecco’s five-star hotel days — such as premium European-style bedding with duvets, flat screen TVs, Molton Brown bath amenities, and delicious country breakfasts served with artisan roasted coffees and Harney & Sons teas.

Through his vast background in the hospitality industry Pecco has learned that people really want to gain a sense of the destination when they travel —b eyond the usual tourist sites and shops. Along this end, Pecco has partnered with other inns and many local businesses in his community to provide his guests with some unique New England experiences. The Highland Lake Inn is one of the founding members of GraniteStateVacations.com, created in 2008 to offer experiential vacations in New Hampshire centered around both the natural surroundings of the state in addition to the many crafts and activities that are available locally.

ABOUT THE HIGHLAND LAKE INN

The Highland Lake Inn offers an enchanting escape to New Hampshire. One of the oldest homesteads in East Andover, this gentleman's farmhouse was originally built in 1767. Now a gracious Bed & Breakfast with ten spacious and comfortably appointed guest rooms, it provides a perfect retreat for individual travelers, couples, and families. The Highland Lake Inn also serves as a gathering place for reunions, business retreats, or family and holiday gatherings. For reservations or information on the Highland Lake Inn, call 603-735-6426 or visit the website: www.highlandlakeinn.com.

Great Breakfast Recipes From New Hampshire B&Bs

AskLisa — Wed, 30 Apr 2008 17:33:00 GMT

One of the greatest pleasures of staying at a country inn is the sumptuous breakfast that is served each morning. A wonderful treat given that for most of us breakfast usually consists of a cup of coffee and a bagel grabbed on the run.

Four of our clients, classic country inns located in Central New Hampshire, share their recipes for the signature breakfast dishes that keep their guests returning again and again. Now your readers can enjoy these delicious breakfast treats at home.

THE HIGHLAND LAKE INN

At the Highland Lake Inn in East Andover, where Owner and Innkeeper Pecco Beaufays received his chef's training at the Sacher in Vienna, the signature item is Teddy's Sweet Belgian Waffles, a recipe from Beaufay's Belgian grandmother.

At the 10-room Highland Lake Inn, which was originally a 1767 gentleman's farmhouse, the waffles are served with artesian coffee from New England Roasters and teas from Harney & Sons Fine Teas of Connecticut.

Teddy's Sweet Belgian Yeast Waffles
Makes 4 servings

1 package active dry yeast
1/4 cup warm water
1/4 cup granulated sugar
Stir yeast and sugar into small bowl with water; let stand until foamy 3-5 min.

2 3/4 cup milk
3/4 cup butter
Warm in sauce pan until butter is melted (milk should not exceed 110 degrees)

3 cups flour
1 cup corn starch
Combine

3 egg yolks
1/4 cup sugar
1 tsp salt
2 tsp vanilla
Mix with all the above and let stand until mixture is doubled in volume (1hour)

3 egg whites
1/4 cup sugar
Whip eggs and sugar until firm peaks form

Carefully fold whites into batter using large rubber spatula than bake in Waffle maker on medium heat.

HENNIKER HOUSE BED & BREAKFAST

At the Henniker House Bed & Breakfast, a quintessential Victorian Inn overlooking the Contoocook River, Innkeeper Kate Bartlet's most requested recipe is for her apple pancakes called Dutch Babies.

Henniker House Dutch Babies
Makes 2 pancakes

Preheat oven to 350 - the oven must be hot when you put them in.

Peel, Core and Slice 2 apples, sauté in butter & liberal quantities of cinnamon for about 8 minutes.

Whirl the following ingredients a blender (leaving the center out of the top will put more air in the batter & fluff up the pancake):

3 eggs
1/3 cup flour
1/2 cup milk
dash salt

Spray 2 oven safe dishes with nonstick cooking spray & put them on a cookie sheet so you can pull the dishes in and out of the oven without slopping. Put apples in bottom of each dish, pour batter over top.

Bake for 18 minutes - have a look at them - are they puffy and starting to brown? Might go as long as 25 minutes depending on your oven. Put a pad of butter and some cinnamon/sugar on the top. Put them back in the oven for 5 minutes & they'll puff up some more.

Serve quickly so they don't fall. Also note that warmed New Hampshire maple syrup will make these taste even better!

THE ROSEWOOD COUNTRY INN

At the Rosewood Country Inn where dining is such an intrinsic part of the guest experience that Innkeepers *** & Lesley Marquis have published two cookbooks, signature breakfast items include: Tomato-Basil Egg Frittata, a refreshing Honeydew Melon soup in the summer, and a praline sauce that is served over French toast and Belgian waffles.

The 11- room Rosewood Country Inn is an extraordinary treasure for the discerning traveler. Tucked snugly away on a meandering country lane, against a backdrop of rolling hills and fields, the Rosewood Country Inn truly reflects a gracious lifestyle and has hosted many illustrious guests throughout the years including Mary Pickford and Douglas Fairbanks, who have rooms at the inn named after them.

Tomato-Basil Egg Frittata
Makes 6 Servings

8 slices dense herb bread, cubed
1 teaspoon minced scallions
8 ounces grated cheddar cheese
8 large farm fresh eggs
1 1/2 cups milk
1 teaspoon salt
dash pepper
1/2 teaspoon onion powder
1/2 teaspoon dried basil
Paprika
Grated Parmesan cheese

Preheat oven to 420 degrees. spray six individual 8- ounce casserole dishes with non-stick cooking spray. Divide bread cubes, scallions and cheddar cheese among casserole dishes.

Place eggs, milk salt, pepper, basil and onion powder in blender. Blend on low. Pour over bread in casserole dishes. sprinkle with parsley, paprika and grated Parmesan cheese. Bake in oven for about 15-20 minutes until puffed and golden brown. The center should be set.

THE BLUE ACORN INN

At the Blue Acorn Inn, a family-friendly farmhouse situated on 22 acres with sweeping views of Mt. Sunapee, the homemade granola is a guests' favorite and always offered at breakfast along with a selection of hot breakfast entrees.

Blue Acorn Granola
Makes 16-20 servings

8 cups of Oats
1/2 cup brown sugar
2 cups sunflower seeds
1/2 cup canola oil
2 cups walnuts
2 cups honey
2 cups slivered almonds
8 tablespoons cinnamon
2 cups coconut
1 tablespoon cloves
4 tablespoons nutmeg
2 tablespoons almond extract

Mix dry ingredients. Add oil and honey. Pour into the dry ingredients and mix well. Spread on cookie sheets and bake for 10-15 minutes s at 350 degrees.

Part of the New Hampshire Forum For Getaway Marketing, all four Inns are open year round, with each season offering its own unique charm and stunning vistas. A wide range of recreational activities are available year round.