Inn

Sip & Savor Recipe

Everyone loved Corey’s crepes  at last weekend’s Sip & Savor.  They were served with our brand new 2008 Arcturos Late Harvest Pinot Gris.  As promised, here’s the recipe.

Late Harvest Riesling Crepes with Lemon Fromage, topped with Sauteed Apples and Cinnamon-Infused Simple Syrup

Simple Syrup:

In small sauce pan place 1 C. sugar, 1.5 C. water and 3 cinnamon sticks. Bring to boil and simmer for 15-30 minutes or until reduced to 1 C. of syrup.

Lemon Fromage:

Mix together 4 oz. plain fromage blanc or softened creme cheese, 2 tsp. lemon juice, 1/4 C. powdered sugar and 1/2 tsp. vanilla extract.

Crepes:

1/2 cup Arcturos Late Harvest Riesling, 1/4 cup milk, 2 whole eggs, 1/2 C.  flour, 1 T. sugar and a pinch of salt – whisk together wet ingredients and slowly whisk in flour, sugar and salt.

Heat a small saute or crepe pan over med/high heat. Spray pan with non-stick spray or brush with a little clarified butter. Using a 3/4 oz. ladle put batter into pan, swirling to coat bottom of pan. The crepes will cook quickly – about 30-45 seconds/side. Once browned on both sides, turn crepes out onto a heat-proof surface and cool. Crepes will last up to 3 days, covered in the refrigerator.

Apples:

1-2 Granny Smith apples peeled, cored, and sliced, 1 T. butter, 1-2 T. brown sugar, 1/4 C. Black Star Farms Spirit of Apple Brandy.  Add butter to small saute pan and heat over medium heat. Once butter is melted add apples and cook for 5 minutes. As apples start to soften, add sugar and brandy. Flame off brandy and remove from heat.

To serve, spread fromage mixture onto 1/2 of crepe,  and roll up crepe. Top with warm sauteed apples and drizzle with cinnamon-infused simple syrup.

Enjoy!

Inn Specials

We’re offering a couple of easy-on-your-pocketbook specials that we hope will entice you to experience the Inn at Black Star Farms this winter. The Innkeepers are also waiving the 2-night weekend stay for the month of March, so there’s really no excuse for not coming for a visit.

snowinn

Mid-Winter/Mid-Week Special #1 Stay one night Sunday -Thursday and get your second night at 50% off during March.

Mid-Winter/Mid-Week Special #2 — Got cabin fever? Winter getting you down? Call us at 231.944.1251 to see if we have last-minute mid-week rooms available during March and April and receive your 2nd night free! Check-in must be Sunday night through Wednesday night, and booking must be made within 48 hours of your visit to qualify.

We’re looking forward to hearing from you. Just choose the special that works for you and call 231-944-1251

WSJ "Waffles and Wine"

The Food & Wine column in the December 26th edition of the Weekend Wall Street Journal featured a few “Winter Wine Sleepovers” specials available at wineries that also have inns. Of course we’d like you to stay with us at Black Star Farms and savor Corey’s root vegetable waffles for breakfastbreakfast, but each of the other six winery inns mentioned has something great in store for winter visitors too. Check them out here.

By |December 28th, 2008|Inn, Media|1 Comment

Inn Gift Certificate Special

Solve your holiday gift-giving dilemmas with a gift certificate for an Inn stay. For every certificate purchased by December 24th, we’ll send you a certificate for your own use equal to 20% of the value of your gift. It’s our way of saying “thanks” to you for being so generous!

Call Jill at 231.944.1251 to finish your holiday shopping. What could be easier…and more rewarding?

Take an online tour of the Inn at Black Star Farms and plan your winter getaway today!

roomattheinn

By |December 12th, 2008|Inn|2 Comments

Ice Wine On Sale

Bring in the New Year with style this year and celebrate with a bottle of our A Capella Ice Wine.

WAS $92.50 NOW $79.50 (valid until 1/31/09)

Plan Your Next Up North Vacation

If you are planning a visit to Traverse City and the surrounding area(s) and need more travel information check out www.mealtickets.com. The website provides great information on lodging, local attractions, and dining options – with photos included. The site is very easy to navigate and will leave you excited for your journey up north!

Inn Kitchen Shares "Toast" Recipe

The guys at the Inn Kitchen have agreed to share their recipe for Seafood Bruschetta that was such a hit during this year’s “Toast the Season.” Dazzle your guests and enjoy with your favorite Black Star beverage.

Seafood Bruschetta

1 baguette – sliced 1/4″ thick on an angle

4 T. butter

4 T. olive oil

1 sprig thyme

1 clove of garlic, crushed

Combine butter and oil in a saute pan with garlic and thyme. Slowly bring to a simmer and turn off heat. Lay bread slices on a sheet tray and brush with butter/oil mixture. Toast in a 350 oven for 10 minutes or until slightly golden.

1 pound good lump crab meat, drained and squeezed of excess juice

1 pound shrimp, peeled, deveined and cooked

1 med. red pepper

1 med. green pepper

1 med. yellow peper

1 med. red onion

4 scallions, chopped

1/2 tsp. crushed garlic

2/3 tsp. lemon juice

1 T. chopped fresh taragon

1 tsp. Worcestershire sauce

a few dashes of Tabasco

Fresh Parmesan or Roman cheese for grating

Chop shrimp and break down crabmeat. Small dice peppers and onion, Add remaining ingredients and mix well.

Top toast with 1 to 2 tsp. of crab mix.

Sprinkle with a little freshly grated cheese and place back in the oven for 5 minutes or until warmed.

We served this bruschetta with our 2006 Arcturos Pinot Gris. Other great choices would be 2007 Arcturos Sur Lie Chardonnay, 2004 Black Star Farms Sparlking Wine, or our newest “star,” 2008 Bubbly Nouveau. This limited edition sparlker is meant to be served young – as are all nouveau style wines – and it’s available at all three of our tasting rooms - or online - at only $10. Make this one the official quaff of your holiday season.




Black Star Farms Guest Book

We invite you to post your comments regarding your visit to Black Star Farms on this page. If you have a question or issue that you feel more comfortable addressing privately, please email innkeeper@blackstarfarms.com.

Pictures around the Farm

Joey Randall writes “Musings of a Ho-Hum Housewife” and has included some wonderful new pictures of Black Star Farms in her recent blog about Black Star Farms. She has also posted a recipe for Baked Blueberry Brunch.

Thanks Joey!

Video tour of Black Star Farms

We have updated our video – please have a look and tell us what you think!