Archive for the ‘Blue Moon Bed and Breakfast’ Category

Smithfield’s Pub and Pies

January 27th, 2016 by Julie

 chef smithfieldssmithfiels pub
Smithfield Pub and Pies opened just a few weeks ago on Second Street in Ashland. Just one block down from Smithfields Restaurant.
Owner and Chef Neil Clooney has always wanted to open up a  pub and pie place, when Paddy Brannan’s Irish Pub closed it’s doors, Clooney felt was the perfect opportunity to follow his dream.
Jean-Pierre and I had a meal there just a few days ago, we both had the Steak, Ale and Cheddar pie with sides of mashed potatoes and peas.. it’s the ultimate in comfort food… absolutely Delicious!
Meat pies are not the only pie on the menu, there are also fish, vegetarian and even gluten free pies.
The restaurant and bar has a real pub atmosphere, plus a large array of Oregon Craft beers to choose from.
It promises to be a lively place with live music and trivia nights.
Open Daily from Noon to Midnight…. 541-482-7437

Cornish Pastie Recipe

January 20th, 2016 by Julie

 

cornish pasties

Cornish Pasties are an British staple, they are savory and super tasty finger food!

Cornish Pasties

For pastry:

3 ¾ cups all-purpose flour, plus extra for dusting

1 teaspoon salt

1 cup (2 sticks) cold butter, diced

¾ cup ice water (you may not need it all)

For filling:

12 ounces raw beef skirt steak or chuck steak, cut into 1/3-inch dice

2 cups 1/3-inch-diced yellow or white onion

2 cups peeled, 1/3-inch-diced red or Yukon Gold potatoes,

2 cups 1/3-inch-diced carrots

1 teaspoon salt

½ teaspoon freshly ground pepper

¼ cup extra-virgin olive oil

1 teaspoon fresh thyme, chopped

1 teaspoon fresh rosemary, chopped

For assembly:

1 large egg

2 tablespoons milk

For pastry: Place the flour and salt in bowl of a food processor; briefly pulse them together. Add the butter and pulse at 1-second intervals until largest pieces of butter are size of chickpeas. Remove lid, pour 1/2 cup ice water evenly over flour mixture, replace lid, and pulse a few times. Add just enough additional ice water so dough holds together when you press it between your fingers. Do not overmix.

Pour dough onto a piece of plastic wrap, gently pat it together using edges of plastic wrap; then flatten it into a large, flat disc or rectangle. Wrap it tightly in plastic and refrigerate while you make filling. (Dough may be made several hours ahead of time, or a day before, if desired. Refrigerate until ready to use.)

Heat oven to 400 F.

For filling: In a large bowl, combine the chopped beef, onion, potatoes and carrots. Add the salt, pepper, olive oil, thyme and rosemary; mix well. Set aside.

Cut pastry into 6 equal pieces and shape each into a flat disc. On a lightly floured surface, gently roll each piece of pastry into a 9-inch round. If dough starts to stick to work surface or rolling pin, sprinkle it with a small amount of flour.

Place about 1 cup filling on each round, either in center if you want to bring both sides of pastry up and together, or on 1 side so you can pull other side of pastry over to make a semicircle. Use your hand to compact filling a little.

Beat the egg with the milk, brush edges of pastry with egg wash and seal them together. If you’re making semicircles, you can decoratively crimp edges of pasties with a fork or your fingers.

Place pasties on a heavy-duty baking sheet lined with unbleached parchment paper. Brush them all over with egg wash. Bake in preheated oven until golden-brown, for about 40 to 45 minutes.

Serve pasties hot, with mustard on the side. They will keep for a couple of days in refrigerator and will also freeze well. Reheat in oven or microwave.

Makes 6 pasties.

Merry Christmas from the Blue Moon Inn

December 25th, 2015 by Julie

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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

December 10th, 2015 by Julie

                                            Pureed Broccoli Soup
broccoli soup
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

December 3rd, 2015 by Julie

hearsay-dining-room-IMG_9342
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

November 23rd, 2015 by Julie

sfi-bluemoon
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

November 5th, 2015 by Julie

Ultimate Cinnamon Roll Cake
cinnnamon cake
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

October 30th, 2015 by Julie

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!

Oregon Shakespeare Festival 2016

October 25th, 2015 by Julie

Oregon Shakespeare Festival 2016

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The Oregon Shakespeare Festival is one of the best and well known festivals in America and around the world as we found out… guests at our Inn come from many states and many countries around the world.

Next years 2016 season looks even more exciting than this years 2015 season, we can’t wait to see what treats are in store for us.

As Bill Rauch says, “2016 marks the 400th anniversary of William Shakespeare’s death—the last major Shakespearean milestone many of us will experience in our lifetimes. In celebration of our core identity as a Shakespeare theatre, we are proud to be presenting five plays by our namesake author, one from each genre (comedy, tragedy, history and romance) plus our single most overdue Shakespeare title. With TIMON OF ATHENS next season, OSF will have produced the entire 37-play canon a staggering four times, and our current Canon in a Decade project means that we hope to have completed the canon a fifth time by 2024. As I anticipate all five Shakespeare plays in 2016, I am particularly excited about THE WINTER’S TALE in the Allen Elizabethan Theatre, seen through an Asian and Asian-American cultural lens.

“At the same time, our commitment to new work remains a vital part of the Oregon Shakespeare Festival in the 21st century. With world-premiere adaptations of Charles Dickens and Gilbert and Sullivan alongside a thrilling new American Revolutions drama and the premiere of a lyrical fable from a rising Latina playwright, we will continue to contribute to the American canon of new plays that will go on to be produced by theaters nationwide. Finally, our 2016 season includes an astonishingly fresh take on the Vietnam War from the perspective of Vietnamese refugees in the U.S., and a rare large-scale revival of the much-beloved musical THE WIZ.

“The 2016 season reaffirms our identity as a language-based, classical theater even as it continues to expand the boundaries of the types of artistic adventures that we will offer our ever-curious and passionate audiences.”

We are so lucky in Ashland to have such a wonderful acting company right here in rural Southern Oregon.

For tickets and information go to osfashland.org

Ashland Oregon Halloween Parade

October 14th, 2015 by Julie

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.

halloween crowed

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.

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