Bradley Inn Cover

Bradley Inn Cover

Tuesday, November 5, 2013

Pumpkin Cookies with Cream Cheese Frosting Recipe!!

As promised our first recipe post is here! Featuring the star of fall, the pumpkin, this recipe is for Pumpkin Cookies with Cream Cheese Frosting. These are great as little cookies or you can make them slightly bigger and sandwich two around the cream cheese frosting - a great Pumpkin Whoopie Pie!


Pumpkin Cookies:

2 cups all purpose flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoons ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
2 large eggs, room temperature
1 1/4 cups light brown sugar
1/2 cup canola oil 
1 teaspoon pure vanilla extract
1 cup pumpkin puree

Cream Cheese Frosting:

4 ounces room temperature cream cheese
2 tablespoons unsalted butter, room temperature
1/2 cup confectioners' sugar
1/2 teaspoon pure vanilla extract

For Pumpkin Cookies:Preheat oven to 325 degrees F and place oven rack in the center of the oven. Line two baking sheets with parchment paper.
Ina large bowl, sift or whisk together the flour, baking powder, baking soda, ground cinnamon, ground ginger, ground cloves, and salt.
In an electric mixer, beat the eggs and sugar until light and smooth (about 2 minutes).  Beat in the oil, vanilla extract, and pumpkin puree. Add the flour mixture and beat just until incorporated. Using 1/4 cup of batter (can use a small ice cream scoop or measuring cup) place small mounds of batter onto the prepared baking sheet, spacing about 2 inches apart. You can also pipe the batter from a pastry bag.
Bake for about 15 -18 minutes or until a toothpick inserted in the center of a cookie comes out clean.Remove from oven and transfer to a wire rack to cool completely before frosting.  Place small dollops of the frosting on each cookie or put the frosting in a piping bag, fitted with a small plain tip, and pipe swirls of frosting on the top of each cookie. Store frosted cookies in the refrigerator.
Frosting: Beat the cream cheese and butter until soft and creamy. Beat in the confectioners' sugar and vanilla until the frosting is soft and creamy and of spreading consistency.  
Makes about 18 cookies.

Tuesday, October 22, 2013

Upcoming Events

Photo: Autumn means crisp days, hot cider and caramel bourbon pecan apples. Wish you were here!


Thanksgiving Feast

If you haven't made your reservations yet for Thanksgiving give us a call (207)677-215 or email us at bradley@lincoln.midcoast.com. Come for dinner, spend the night! Fresh organic turkey, all the fixins, a dessert sampler and leftovers to take with you. 

Sugar Plum Tea (weekend prior to Christmas)

Again this year we will host the Sugar Plum Tea for children. This includes tea and treats in the magical Bradley Inn, story telling, gingerbread house decorating and other surprises! After tea we will have musical entertainment and goodies for the adults as well. Please call for more details! 

Jump Start Resolutions with a Wellness Weekend (weekend prior to New Year's)

The holiday shopping, decorating, running around craze will be over. Relax, unwind and pamper yourself with peaceful stay at the Inn, join in some Yoga, melt your stress away in the Sauna, loosen the tension with a deep massage or just curl up in the living room with a good book. This makes a perfect gift for your special someone, parents, co-worker or that someone that has everything. Start the year off with a renewed sense of wellness!


Wednesday, October 16, 2013

2013 Wedding Season has come to an end...



We celebrated the last two weddings of the 2013 season on Saturday. Yes, we went out with a double-hitter! One wedding of 150 people at The Contented Sole and one of 45 at the Inn. 



The Contented Sole held it's first civil union celebration complete with gourmet pizzas, passed chowder, oysters, music and libations. Adorned in aqua and orange the Sole transformed into a magical vibrant venue.

Back at the Inn a ceremony was held at the Lighthouse followed by a reception featuring passed hors d'oeuvres of Lobster Mac-n-Cheese, Lobster BLTS, Flatbread with Pear Blue Cheese and Balsamic, and Mini Crab and Lobster Cakes. Guests then sat for a Butternut Squash Soup served in munchkin pumpkins, a Salad of Greens and Roasted beets. Dinner entrees were Halibut over Risotto, Short Ribs over Polenta with a Bordelaise Sauce and a Mushroom Fettucini for those in the mood for a vegetarian dish.

From May until October 12th everyone worked to make each and every couple's dreams come true, their guests feel welcomed and pampered and their taste bud tantalized.

Are we exhausted? Of course! Are we excited about the 2014 Season - you bet!

If you've contacted us to book your wedding next year, we thank you. If you would like to book your wedding, do so soon. Weekends are disappearing and Spring will be here before we know it.

Wednesday, September 25, 2013

October: Leaf Season and Pumpkin Fest



Last week we jumped to Thanksgiving, but we need to back up a bit and enjoy what Maine is offering right now.

Leaf season is underway! In New Harbor the leaves are beginning to change and peak season will be the first three weeks in October.

http://www.yankeefoliage.com/peak-foliage-forecast-map/

Come visit The Bradley Inn for a few days, cruise around taking in Autumn's display of vibrant colors. Make use of the Midcoasts' abundant hiking trails to hear the crunch of leaves beneath your feet and feel the clean fresh Maine air in your lungs.

http://www.visit-maine.com/walking-and-hiking/midcoast

Pumpkinfest in Damariscotta is from October 5th - 14th this year with non-stop pumpkin entertainment, a parade, giant pumpkin growing contest, Zombie Run, Pumpkin Catapult, Pumpkin Express Train Rides and more culminating with the Pumpkin Regatta Race with courageous folks who carve out giant pumpkins and race down them Damariscotta Tidal River. For real!!


http://damariscottapumpkinfest.com/PEvents.html

Whatever your daytime adventures are, save room for an amazing meal.

Our dining room is open every evening except Tuesdays and for a more casual dining experience try our Tavern / Chart Room. Our dinner and pub menus are available anywhere you dine with us. Our wine is designed to meet any taste and our knowledgeable staff can assist in pairing your food and wine.

After dinner retire to your comfortable room and drift away with thoughts of a hot delicious breakfast waiting for you in the morning.



We think fall is the perfect time to unwind from the excitement of summer, relax and just enjoy the moment. We think you'll find The Bradley Inn the perfect place to do just that!

Make your reservations now... www.bradleyinn.com

Wednesday, September 18, 2013

Thanksgiving Feast at the Inn!

Once again it is time to start the discussions of Thanksgiving Day. Where to spend Thanksgiving?Who is bringing what? How many people can you cram into your dining room? Where is the good china? Is it too late to run away to Fiji?

Don't run away to Fiji. Forget about the good china! Never mind trying to squeeze everyone into your house, spending all week preparing dishes and rising at 4am to muscle Tom Turkey into the oven. Then find everyone gobbles down their meal in 15 minutes and you are left with achy feet and a pile of dishes. Not this year!

Let The Bradley Inn be your Thanksgiving destination. Remember what you are thankful for and relax instead of trying to figure out if everything is on the table and that the smoke you smell is the rolls you forgot about in the oven. (yes we've all done it.)

Our family style meal is priced at $50 per person and includes the following:

Amuse - Chef's choice
Appetizers 3-5 choices
Traditional Turkey and Accompaniments
Additional Entrees of Meat or Fish
Dessert - sampler

And no kitchen duty!

Seating is limited so please call to make your reservations - you will love Thanksgiving at The Bradley Inn!

(207)677-2105

Tuesday, August 20, 2013

Summer countdown....

It' now August 20th and according to the calendar Summer has another month but we know the wind changes at the end of this week bringing with it cooler temperatures. We've already spotted leaves changing. We're not sad about Autumn's arrival, in fact we love Autumn, leaves a blaze, fires burning, pumpkin everything and sweaters. We're sad because saying goodbye to summer means saying goodbye to some of our staff - the kids, young adults is probably a better term, but to us they are 'the kids.' Good kids, hard working kids, funny kids and kids who leave with skills and the knowledge of what hard work is and the value of a dollar.

The college and high school kids work at both The Contented Sole and The Bradley Inn, waiting, bar tending, back serving, washing dishes and cooking. They work weddings, rehearsal dinners and brunches. They arrive for breakfast early and those working dinner stay late. They take pride in what they do and positive feedback makes them swell with pride and try their hardest.

The learning curve is steep and sharp. Mistakes are made, but they learn from them and all in all the guests are treated like gold.

The 'new to the industry kids' learn how to run  dishwasher, take orders, how to serve food customers, how to clear tables and  how to how to engage in meaningful conversation to make the guest feel welcome. We watch them develop and bloom and then like the flowers of summer, they are gone. It was just May!

We wish you all the very best!! Study hard, be safe and we'll miss you Griffin, Katrina, Mara, Annie, Tara, Lauren, Luke, Jacob, Alex, Annabelle, Ashlee, Jesse, Miles, Kevin, Preston, Steven and Claudia.

With love,

The sad and proud adults.

Tuesday, August 13, 2013

The finest ingredients makes for fine food....

As you can imagine with summer is in full swing the restaurant at the Bradley Inn is serving lots of food to lots of guests. Deliveries come rolling in, dairy, produce, seafood, duck, ground lamb, liquor and as fast as it arrives it is stowed away neatly in its proper place and then whipped into fantastic creations and gobbled up by happy diners.

Even Keel's peas and tomatoes
Yesterday I was anxiously awaiting the dairy delivery. We were out of heavy cream and crème brulee is nothing if not made with heavy cream, neither is homemade vanilla bean ice cream. The green truck pulled into the drive and in came the cartons, heavy cream, half and half and the glorious butter. I hadn't noticed before, but the butter was from Cabot Creamery in Vermont. It isn't a generic lowest cost butter and while it may not seem like a big deal, it makes all the difference.

Pemaquid Oysters
Beth & Warren's philosophy of the best ingredients and local whenever possible sets a level of quality that resonates through the staff, into the food and onto the plates of our guests. Using local ingredients which change with the season and harvesting means adapting and refining menu items or featuring a special focusing on what's in at the moment. Watching and listening to the discussions of how to use each ingredient to elevate it to its highest potential is an insight into culinary genius.

There is no microwave in the kitchen, there is no Crisco. We go through a case of eggs each week from Bowden farm in Waldoboro Maine and if we've had a run on the crème brulee or ice cream we'll need more. Smokey from Pemaquid Oysters shows up with bags of briny delights.
Sarah of Even Keel Farm comes on Fridays with bags of mixed greens in which she has edible flower petals (we LOVE edible flowers!) fresh basil, carrots, beans - all from her organic farm just a few miles away. And who could not mention the lobsters that come from Pemaquid Lobster Co-op? Nothing wows the tourists at The Contented Sole more than watching Warren or Bytza take the boat across the harbor to buy lobsters bring them back and haul them up the dock. No questioning freshness there!
Pemaquid Lobster Co-op

The best, freshest, local ingredients result in a standard of food integrity that is unmatched. We invite you to experience a delicious meal that will have you closing your eyes in delight with each bite.