A L L  T H E  L O C A L  N E W S,  G O S S I P,  R E C I P E S  &  L O R E  T H A T' S  F I T 

V A L E N T I N E S  2 0 0 8

"I don't care if she is a tape dispenser. I love her."
                                                             ------ S. Gross
 

         TEN DAYS OF LOVE!        

Surprise Your "Secret Love" This Year!!

Capture their heart by surprising them with a pre-Valentine’s getaway, a mid-week kidnap, or a lazy Valentine’s weekend. Love makes the world go round.

From February 8 through the 17^th we’re celebrating love with champagne, chocolate tastings, French tulips, red berries and hearts, balloons, aphrodisiac menus, presents, and surprises galore. And, with even more chocolate on menus - morning, afternoon, and nighttime too!

Love is definitely in the air at Wickwood. Call us at 800.385.1174.

Winter at Wickwood is all about the most delicious buttery Walnut and Dried Cherry Scones, Apple Bismarck’s with Spiced Maple Syrup, and Fennel Sausage near the fire, woods walks, uninterrupted reading, meandering in galleries, music all over town, old movies, great concerts at the SCA, playing board games or scrabble for hours, red wine after a brisk walk, leisurely Candlelight Hor’s d’oeuvres, and simply getting to know one another again. It’s about stopping Time.

Caramelized Walnut and Dried Cherry Scones
 
You may have had scones before ... but we promise, you’ve never had scones like these!!!! There’s a lot of butter in them, we realize, but it gives a buttery taste to each and every bite. They’re just wonderful!! We’ve rationalized that scones are a super splurge, so we’re just making them taste the best we can? You may notice that at Wickwood, since we’re serving them all of the time, all of us are now wearing pedometers!! It’s very hard to eat just one.
Makes 40 scones (you can easily halve this recipe)

● 4 cups plus 1 tablespoon flour
● 2 tablespoons sugar
● 2 tablespoons baking powder
● 2 teaspoons kosher salt
● 1¼ pounds (5 sticks) cold unsalted butter, diced
● 4 eggs, lightly beaten
● 1 cup cold heavy cream
● ¾ cup tart dried cherries
● 2 cups light brown sugar
● 1½ cups walnuts, coarsely chopped
● 1 large egg beaten with 2 tablespoons milk and water for egg wash

1. Preheat the oven to 400° F. Gather all of your ingredients and utensils so that you can work quickly. The trick to great scones is cold butter that remains in pea sized pieces until it melts during baking.
2. Combine 4 cups flour, the sugar, baking powder and salt in a large bowl. Using a hand held electric mixer, blend in 3 sticks (¾ lb) cold butter at the lowest speed until the butter is in pea-sized pieces. In a small bowl combine the eggs and heavy cream and quickly add to the flour/butter mixture until just blended. Toss the cherries with 1 tablespoon flour and add to the dough, mixing quickly.
3. In a separate small bowl, place the brown sugar, 2 sticks butter and walnuts and using two knives or a pastry cutter, work quickly and cut them together until butter is well distributed. Quickly cut butter/sugar mixture (or use your hands to mix) into the dough distributing evenly.
4.Place the dough onto a floured surface, making sure that it is well combined. Flour your hands and a rolling pin and roll the dough out to ½ to ¾ inch thick, resulting in a 20" x 16” sheet of dough. You want to see tiny lumps of butter throughout the dough. Cut into 4 inch squares and then cut in half diagonally to make triangles.
5. Place scones on 4 cookie sheets lined with parchment paper (or keep remaining cut scones chilled until baked). Brush the scones with the egg wash and sprinkle with sugar. Bake for 20-25 minutes until the outsides are crisp and the scones are golden. Let cool for 5 minutes, remove with a spatula and serve. Watch disappear.

 
 
Nothing has changed ... except now we're all  busy!

Come celebrate old and new love with us this Valentines Season!!
                                                                                              ------ Julee and Bill

Wickwood Inn   |    510 Butler Street P.O. Box 1019   |   Saugatuck, MI 49453
Tel (800) 385-1174   |   www.wickwoodinn.com  |    Bill and Julee Rosso Miller, Proprietors