Merry Christmas from the Blue Moon Inn

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Christmas greetings from the Blue Moon Bed and Breakfast in Ashland Oregon.
This is the season for memories, of Christmases past, of our children hoping to get their longed for gift under the tree, now for many of us it’s our grandchildren who rush to the tree on Christmas morning hoping their favorite present will be waiting for them. I have always loved this time of year.
Jean-Pierre and Julie wish all of you a very happy holiday season.

 

Pureed Broccoli Soup

                                            Pureed Broccoli Soup
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Pureed Broccoli Soup is a warming hearty soup, full of flavor and perfect for cool fall weather days. Enjoy!
 
Ingredients:
  • 1 tablespoon butter
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 2 cloves garlic, chopped
  • 1 teaspoon chopped fresh thyme or parsley
  • 8 cups chopped broccoli (stems and florets)
  • 2 cups water
  • 4 cups reduced-sodium chicken broth, “no-chicken” broth or vegetable broth
  • 1/2 cup half-and-half (optional)
  • 1/2 teaspoon salt
  • Freshly ground pepper to taste.
Directions:
  1. Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.
  2. Stir in broccoli. Add water and broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until very tender, about 8 minutes.
  3. Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.

Hearsay Restaurant Ashland Oregon

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Hearsay is a new restaurant in Ashland Oregon that we love.The ambiance is lovely,
Jean-Pierre and I had dinner last week at “Hearsay ” on First Street.  Our meal was fabulous, tasty soup to start and then a juicy steak and for dessert a deconstructed Baklava… absolutely divine!
Well worth putting Hearsay on your list of favorite restaurants. There is much more than good food at Hearsay.
It wouldn’t be a Monday evening at Hearsay without the amazing Alan Berman!   Alan’s cabaret theater work in San Francisco let to solo engagements at the once famous Purple Onion. This exposure brought the opportunity to sing and tour with vocal groups, The Cables and later, The Other Three, working on the Playboy Club circuit and other show clubs around the country. His 3-year stint with “Cornucopia”, a jazz-rock group featuring original tunes brought more focus on the keyboard. Alan eventually settled in Monterey, CA where he found mentors in piano and voice, and played regularly with inspiring jazz musicians. The Monterey/Carmel area eventually provided him a musical livelihood without travel. In 2005 Alan and his wife Harriet moved to Ashland. Join everyone there from 6:00 pm to 8:00 pm for a night of wonderful classic jazz piano tunes. Also other guest artists come to Hearsay to entertain you, there is music most evenings of the week.
Sometimes Oregon Shakespeare Festival actors join everyone after the play is over and also entertain patrons of this exciting new space.

 

 

 

Blue Moon Bed and Breakfast Ashland Oregon 2016

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Autumn is such a  lovely time of year. Astoundingly rich colors of brilliant gold and sunlit yellows greet you as explore our unique town of Ashland Oregon.
November is the time when many of you will be planning your trips to Ashland for 2016 so, please remember to book early at the Blue Moon to insure that your favorite room will be waiting for you when you arrive.
Did you know……  Spring is a good time to come to Ashland, there are lots of events … such as the Independent Film Festival and the Taste of Ashland.
Oregon Shakespeare Festival tickets are less expensive in spring and so are our rooms at the Blue Moon.  Whenever  you decide to visit Ashland, we at the Blue Moon are always excited to see each and every one of you; we appreciate your loyalty and look forward to seeing you again soon.

Ultimate Cinnamon Roll Cake

Ultimate Cinnamon Roll Cake
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I made this cake for tea, it’s a tender, rich and delectable cake with tons of cinnamon and a deliciously gooey glaze, truly scrumptious!
Our guests absolutely loved it, one piece left for me, I savored every bite.
 
Ingredients:
 1 stick butter, softened
 1½ cups sugar plus ¼ cup, divided
 ½ cup greek yogurt
 2 teaspoons vanilla
1 tablespoon milk
 3 eggs
 1½ cups flour
 ¼ teaspoon baking soda
 2 teaspoons cinnamon
 2½ cups powdered sugar
2-3 tablespoons milk
 ½ teaspoon cinnamon
Instructions:
Preheat oven to 350 degrees and spray a 9×5 loaf pan with baking spray.
 In a stand mixer beat the sugar (not including the ¼ cup) and butter together for 2-3 minutes or until noticeably lighter in color and fluffy.
Add in the eggs, yogurt, milk and vanilla and mix until well combined. Add in the dry ingredients and mix until just combined.
 Using the last ¼ cup of sugar, add the 2 teaspoons of cinnamon to it. Add in half of the batter, then half the cinnamon sugar sprinkled on top.
Add another half of what you have left (so a quarter of all the batter you started with) and sprinkle the rest of the cinnamon sugar over that layer.
 Add the rest of the batter. Bake for 60 minutes or until your tester comes out clean. Cool cake completely before adding the icing.
 Mix the powdered sugar and milk (just enough to have a thick but pourable consistency, like honey. Reserve ¼ cup of it and add the ½ teaspoon of cinnamon to it. Pour the regular icing over the cake. Add the cinnamon frosting to a small ziploc bag. Cut a tiny bit off the edge and pipe a zigzag line on the top of the cake.

Making Cookies with Joey

Julie and Joey making cookies at the Blue Moon Bed and Breakfast in Ashland Oregon.
julie and joey in kitchen
Making Cookies with my grandson Joey is a real treat. When the glorious days of  summer are winding down and we can feel Autumn in the air, the exciting energy of Summer is giving way to the relaxing coziness of Fall. We still have some wonderfully warm days and serving breakfast outside on our deck at the Blue Moon when the mornings are balmy.
 It’s really lovely when family comes to visit. Our daughter Aimee and her two sons Joey and Owen came up recently from California. Joey and I made Snickerdoodle cookies together at the Inn for tea that afternoon, he’s a good little baker!

Ashland Oregon Halloween Parade

The Annual Halloween Parade in Ashland Oregon will take place on Saturday October 31st. 2015

 

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Every October is the time for the ghouls and goblins to come out and play at the annual Halloween Parade and celebration in downtown Ashland Oregon.

There is fun for all the family, this is the time in Ashland where everyone gets dressed up in costume not just the parade participants,  also the the folks who line the parade route get into the spirit of Halloween.

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The parade starts at 2.30 pm  outside the SOU campus and wends it’s way along Siskiyou Blvd to the Plaza in downtown. It’s a great time to be in Ashland and join in the fun.

Cheese Fritatta

 Cheese Frittata
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Ingredients
  • 12 whole Large Eggs
  •  Salt And Black Pepper
  • 1/4 cup Grated Parmesan Or Romano Cheese
  • 1/2 cup Grated Cheddar Or Monterrey Jack Cheese (more To Taste)
  • 2 dashes Hot Sauce, Optional
  • 2 Tablespoons Butter
  • 1 whole Medium Onion, Halved And Sliced Thin
  • 1 whole Baked Potato, Cooled And Diced
  • 2 cups Torn Kale Leaves Or Whole Spinach Leaves
  • 2 whole Jarred Roasted Red Peppers, Sliced Thin
  • 1/4 cup Chopped Green Or Black Olives
Preparation Instructions
Preheat the oven to 375 F.
Beat together the eggs with the salt and pepper (do not over-beat; just mix until the eggs mostly come together.) Stir in the grated cheeses and set aside. (Stir in hot sauce if using.)
In a large oven-proof non-stick skillet, melt butter over medium-high heat. Add the onions and cook for several minutes, stirring frequently, until the onions are soft and golden brown. Add diced potato, sprinkle with salt and pepper, and stir to cook with the onion for a couple of minutes. Add the kale and stir to cook about 1 minute. Finally, add the roasted red peppers and olives and stir until everything is hot.
Make sure all the ingredients are evenly distributed across the bottom of the skillet, then pour in the egg mixture so that it evenly coats everything. Let it sit on the burner for 30-45 seconds to set the edges, then put the skillet in the oven.
Watch the frittata as it cooks. Let it cook in the oven for 10-12 minutes until the eggs are set but remove it before the eggs brown very much on top.
Slide the frittata out of the skillet and onto a cutting board. With a long serrated knife, slice it into wedges and serve warm with fresh fruit.
Use any ingredients you want! Mushrooms, leeks, different cheeses, tomatoes, zucchini, squash, bell peppers.
 Have fun!

“The 39 Steps” opening soon Oregon Cabaret Theatre

“The 39 Steps” opening soon at the Oregon Cabaret Theatre. The play will open on September 10th 2015. It promises to be a lively show with an onstage plane crash also a chase on top of a moving train, sounds very exciting.

I first saw the classic 1935 thriller by Alfred Hitchcock many years ago, I remember how intense it was, this version however will be just as thrilling but with lots of comedy too.

It is about a man Richard Hanney played by John Stadelman  who is bored and goes to a play while there he witnesses a murder. There is a mysterious woman in black played by Katie Beck.39 steps Justin Waggle and Stephen Kline round out the cast playing multiple roles.

This is a fast paced whodunit about spies and murder with dashing heroes and classy dames, gosh I can’t wait until opening night….

Hearsay opening soon in Ashland Oregon

 

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Hearsay‘ a new restaurant lounge and garden opening soon below the former “old Pink church” building at 241 Hargadine Street Ashland that houses the Oregon Cabaret Theatre. The space  used to be the now closed restaurant Dragonfly.

Owner and designer of ‘Hearsay’ Craig Hudson is now in the midst of building the new unique and dazzling restaurant, his vision for this new place is a 1930’s style supper club with a classy and elegant yet casual atmosphere,  live music and fabulous food. A great place to have lunch or dinner but also an after Theatre venue for drinks and music, there will be a grand piano in the bar area so expect some lively evenings of music and song.

Executive Chef for ‘Hearsay’ Dylan Carson has been in Seattle for the past 13 years graduating from the Seattle Culinary Academy, then honing his skills at the respected Tin Table restaurant in Seattle as Executive Sous Chef.  Dylan is an innovative chef passionate about food, he loves using high quality local ingredients to create unusual and delicious Northwest cuisine, it will be unlike anything else in the Rogue Valley.

‘Hearsay’ will be opening soon, stay tuned to my blog for more information…

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