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Wednesday, March 30, 2016

Underground RR Safe House

The Preston - Gaylord Cobblestone Farmhouse aka Maxwell Creek Inn Bed & Breakfast is a proud recipient of the William G. Pomeroy Foundation "Legends & Lore" of the Underground Railroad historic marker.




Legends & Lore of the Underground Railroad historic marker.
This 1846 historic cobblestone home sets on a knoll on Salmon Creek; currently referred to as Maxwell Creek, and Preston's Pond, currently known as Maxwell Bay, on the banks of Lake Ontario in Sodus, New York.  The home was built by William Swales for his daughter Elizabeth and John Preston as a wedding gift. The Swales, Preston's and Gaylord's were well-known abolitionist.

During the early to mid 1800's, small schooners sailed into the Maxwell Bay to trade wheat for the flour once made at the 1794 gristmill that still stands on the property today.  There are accounts of a Captain John Garlock sailing from nearby Sodus Bay to the Maxwell embayment to rescue fugitive slaves and take them to Canada. 

Additionally, there are rumors of a tunnel that ran from the creek bed to the back of the fireplace in the Keeping Room (dining room).  Descendants of Elizabeth and John Preston, have stayed at the current bed and breakfast and have given accounts to Inn-keeper, Belinda McElroy, how their mother allowed them to stand inside the small compartment located behind the fireplace while a fire was burning. This was to allow the children to understand what the runaway slaves had to endure during this time.  Another story is that their mother (Mary Ellen Shumway-Gaylord) would tie a rope around their waist and allow them to go into the tunnel entrance down by the creek.

The "Legends & Lore" historical markers commemorate people, places and things, and serve to educate the public in local history and preservation of that history.  In doing so, it also serves in promoting historic tourism and fosters economic benefits to the towns and villages where such markers are placed.
Historic 1846 Cobblestone house. Maxwell Creek Inn Bed & Breakfast
The property is on the State and National Register of Historic Places as the Preston-Gaylord Cobblestone Farmhouse. On April 26, 2016, Belinda and Patrick McElroy will hold a dedication ceremony at Maxwell Creek Inn Bed & Breakfast to commemorate the recognition and preservation of their historic property.
For more history of the Preston-Gaylord Cobblestone Farmhouse:

Thursday, January 7, 2016

2nd Annual Orchard Wassail - January 16, 2016

Wassail God
Wayne County, NY is the second largest apple producing region in the United States next to Washington state. As a resident, we are proud to boast this fact as our guests marvel at the landscape when they drive through miles of orchards in the area. Since we have lived here, the apple growers have become more innovative not only in the growing process, but the plethora of varieties of apples as well as, the amazing products produced from the fruit. Not just apple sauce, apple cider and baby foods, but distilled products such as, apple jack, vodka, cordials, wine and hard cider.
dancing and singing to the Wassail God
What is a Wassail?  Wassailing refers to drinking (and singing) to the health of the cider producing trees that they may thrive and produce a bountiful crop.  It's a celebration that takes place each January thanking the Gods for an abundant crop and praying for the upcoming growing season to be just as rich as the previous. Drinking, singing and dancing from one orchard to the next placing toast soaked in Wassail (made from the previous years fruit) on the branches as a gift to the tree spirits.

Last year was our first time experiencing the Wassail celebration. We really didn't know what to expect other than we knew there was going to be drinking, singing, and dancing in the orchard. After enjoying some great food and spirits with some Celtic music of this 1800's we were called out to a huge bonfire and asked to bang on pots and pans to awaken the cider tree spirits. We were then led in the Wassailing ceremony singing the following lyrics:

Apple tree, apple tree, we all come to wassail thee,
Bear this year and next year to bloom and to blow.
Hat fulls, cap fulls, three cornered sack fills,
Hip, Hip, Hip, hurrah.
Holler biys, holler hurray

We had a great time with great food, spirits, and friends!

Please join us for the 2nd Annual Orchard Wassail and Cocktail Party
January 16, 2016  6:00 P.M. - 11:00 P.M.
Apple Country Spirits - 3274 Eddy Road, Williamson, NY

Maxwell Creek Inn Bed & Breakfast is offering a 10% discount on any room for the month of January. Good on any room, any night.  No other discounts apply. Other restrictions apply. Call for details.





Friday, December 11, 2015

Quince - The Delightfully Unexpected Fruit

Have you ever tasted a Quince? 

Do you know what a quince is?

Last Spring, Emmet, an elderly man I know from one of the schools I substitute teach at brought in some homemade Quince Jelly to share with some of the staff and teachers.  At that time, I had never heard of quince. I had no idea what kind of fruit or vegetable it was. As a jelly maker and caner myself, I was curious to taste this jelly. What would I do with it?  The ladies in the office offered their jars of jelly to me because they know I can conjure up something to do with it other than offer it as a condiment for toast for my guest.

I decided to make a sauce out of it for my Stuffed Poached Pears that I like to offer my guest to begin their breakfast. I placed a couple of tablespoons of Quince Jelly in a saucepan with some orange juice and diced dried apricots. I poached my fresh  peeled and cored pears in the sauce until it simmered down to a thick syrupy consistency.  My stuffed Poached Pear with the Quince and Apricot sauce was a hit.

Stuffed Poached Pears with Quince Sauce
Last week, Emmet called to ask if I would like some recipes. He didn't tell me what the receipts were, but I immediately said yes, as I'm always looking for a new recipe to try on my guest. He told me that he and his wife would be going out to dinner at a restaurant nearby in a couple of days and would stop by to drop off the recipes.  Out of the clear blue he stopped by on Saturday evening. Thank goodness I was home. He got out of the car, handed me three sheets of paper with recipes on them. I still didn't know what the recipes were as I was being polite in greeting him and meeting his wife. He then pulled out of the trunk of his car a bag full of Quince.  I was elated that he was so thoughtful to think of me. The aroma was magnificent. As we stood there in the driveway on this chilly night he proceeded to explain to me the different methods of making quince jelly, quince jam, and quince honey.  Emmet knows that one of my favorite things to do is make homemade jams and jelly. Now I can add quince jelly and  honey to my offerings . I was SO excited! I didn't even know what a quince looked like until then.
Quince fruit

So what is a quince?

Quince is a fall fruit that grows like an apple or pear. They smell a little like a pear but more aromatic. A magnificent  aroma. The color is yellow like a Bartlett pear when ripe. It's not juicy like an apple when you cut into it. It's quite dry like a crab-apple with a yellowish flesh color inside, but even more fragrant. A raw quince taste a little pear-ish when you bite into it. It's not real sweet and not really palatable in its raw state and not usually eaten raw. Although, I read that it is eaten raw in other countries.

I let the fruit sit on my counter top for a couple of days until I could commit to the cooking process. The sweet pear-ish aroma was tantalizing and I knew it was time to get to work. When talking to Emmet the other night I decided right away that I wanted to not only make the jelly for my Stuffed Poached Pear dessert, I wanted to make the quince honey as well. These two went hand in hand with the cooking process. Nothing goes to waste, not even the skin.

Emmet suggested that I chop up the fruit in my food processor after cutting the fruit in fifths and coring it, keep the peel on. Once I had 6 cups of chopped fruit I placed it in a large soup pot with 6 cups of water. I brought that to a boil and simmered it for 15 minutes.

Quince Jelly
When my husband walked in the house that evening after work he followed his nose straight to the kitchen in pure delight asking what was that wonderful smell. Mmmm!

After the simmering process was complete I drained the fruit mixture through some cheesecloth until I had 6 cups of the liquid. My excitement rose as I was successful in extracting the right amount of this liquid gold to start my jelly process.  Adding my box of fruit pectin and bringing this mixture to a rolling boil that could not be stirred down I added my 7 cups of  pre-measured sugar all at once as per the recipe directions. I continued to stir until the mixture came to another rolling boil that could not be stirred down. After one minute I took the pan off the burner and began pouring my jelly into sterilized canning jars.

Licking the cooled spoon and the bottom of the pan I was in heaven. Oh my! Pure delight!  Click here for recipe.
Quince Honey

Making Quince Honey

The next morning I began the process for making the quince honey. Dumping the leftover pulp in my crock pot and stirring in 8 cups of sugar and slow cooking it on high for nearly 8 hours. The mixture had to be stirred every 15 -20 minutes until the pulp was reddish in color. This is a process you can't walk away from because it has to be stirred constantly. It kind of looked like dark red applesauce but thicker, and tastes very much like honey with a pear accent. The mixture yielded just over two - quart jars. The next morning I put some out on the dining table for the guests to try on their toast.  They raved about it and ate what was left in the jelly dish with the spoon after devouring it on their toast . They commented that I should serve it all of the time.Yes, success!

I love trying new recipes especially with underutilized fruits like quince and making something totally unexpected. I think I'll try quince in a pie next time. I hear its fabulous. Now, I really must get my own quince tree.