As we move into the final weeks of August, availability is limited. There is an opening for August 24th & 25th in the Cabin Ponder Rock. The next availability is not until October. If it is time for a quick getaway to enjoy the warm temperatures, trails and pool, schedule a reservation today.

Chilled Summer Peach Soup Shots

Celebrate the goodness of summer fruits with a few ideas served here at Mountain Home Lodge.  

Makes about 2 c - - Moosewood Restaurant, NY

Perfect chilled summer soup with sweet ripe peaches. For an artful effect swirl blueberry or raspberry sauce into the soup just before serving.   

We serve in shot glasses as an appetizer garnished with fresh mint leaves

Ingredients:

1 1/4 - 1 1/2 cups sliced fresh

1 tablespoon sugar, more to taste

1 tablespoon plain yogurt or sour cream 

1/2 cup water

1/2 cup orange juice

generous dash of cinnamon

Instructions

In a blender, puree all of the ingredients until smooth. Serve at once or refrigerate until ready to serve.

---

Balsamic Stone Fruit Sundaes

Serves 4 - - From: Cookie & Kate, blog 

A simple and delicious dessert of baked assorted stone fruit is served warm over vanilla ice cream.  Leftovers (if there are any!), are wonderful served atop your morning granola and honey yogurt. 

Ingredients

• 1 3/4 pound stone fruit (any combination of peaches, nectarines, plums and/or cherries)

• 1/4 cup turbinado (raw) sugar

• 2 to 3 tablespoons balsamic vinegar

• vanilla ice cream (or yogurt/frozen yogurt/dairy-free ice cream)

• optional add-ins: freshly toasted almonds/pistachios or granola

Instructions

1 Preheat the oven to 350 degrees Fahrenheit. Prepare the fruit: peel, pit and slice peaches/nectarines, pit and slice plums, and pit and halve cherries.

2 Line a rimmed baking sheet with parchment paper. Toss the stone fruit with sugar and balsamic vinegar and spread into a single layer. Bake for about 30 minutes, tossing halfway. Serve warm, with ice cream.

---

Ricotta Crostini With Roasted Summer Fruit

Serves 4-6 - - From Chef Melissa King

Another fun idea is to roast stone fruit and serve atop a ricotta crostini for a wonderful appetizer.  Add fresh black or blueberries to cooked fruit atop ricotta at service for direct intrigue. Garnish with chopped walnuts and/or fresh herb leaves. 

Ingredients

Ricotta Mix:
8 ounces Ricotta cheese
1 small shallot, minced
1 lemon, zest only
Kosher salt
Fresh cracked black pepper

Roasted Stone Fruit:
1 pound - assorted stone fruits such as plums, peaches, nectarines, and cherries, remove pits and cut into wedges
1⁄4 cup Extra virgin olive oil
Fresh thyme leaves

Garnishes:
Chopped Walnuts (optional)

Fresh mint chiffonade or thyme leaves (optional)

Crostini:
1 Baguette, cut diagonally into 1⁄4 - 1⁄2 inch slices
1 whole garlic clove, peeled
2 TBS - Extra Virgin Olive Oil 

Directions: 

For the ricotta mix: Mix all ingredients together in a bowl and season with salt and pepper to taste. Chill in refrigerator until needed. 

For the roasted stone fruit: Preheat oven to 450F. Line a sheet tray. Toss the fruit in a large bowl with olive oil, thyme leaves, salt and pepper and lay in one single layer on the sheet tray  spacing the wedges of fruit apart. Make sure not to overcrowd the tray. Roast in the oven for about 15 minutes. Remove from oven and allow to cool before handling. 

For the crostini: In a hot pan, add olive oil and toast each slice of bread on both sides on medium heat. Remove from pan and rub with garlic clove and season lightly with salt. Alternatively, brush each crostini with olive oil and bake in the oven at 425F until golden brown. 

For assembly: Spread one layer of creamy ricotta mix on the toasted crostini. Layer roasted fruit on top.  Tuck in fresh berry if desired.  Sprinkle with toasted walnuts, thyme / mint if desired.

Serve immediately. 

Starting June 19th we will open only offering our two private cabins, each accommodating just two guests. This will offer a unique opportunity to have the utmost privacy during your stay. For the safety of our guests and staff due to COVID-19, the 10 rooms in the Lodge will remain closed. All amenities will still be available and inclusive for our cabin guests: chef prepared gourmet breakfasts, wine and appetizers each evening, swimming pool, hot tub, tennis court and trails.

Cabin Ponder Rock

Enjoy the pool and hot tub.

The trails are ready to go.

Offering just two cabins this year, you have the entire resort almost to yourself and companion.

Cabin Stuart’s Roost

Both cabins feature river rock fireplace and king bed.

Spacious deck to enjoy the wonderful sunrises and sunsets.

Always nice to have a jacuzzi for two.

Location and privacy unmatched

The past few days have been full of frolic and beauty.

The cub we call Cinnamon.

Cinnamon’s mom Bailey

Cinnamon, already a good climber.

Beautiful spring evenings.

The ever changing moods of the Stuart Range.

Enjoying the last of the Balsam Root wildflowers as we begin to move into summer.

Keeping positive thoughts while enjoying natures beauty.

A new momma bear with two cubs. So far this spring we have two moms with a total of three cubs. All looking healthy.

A perfect easy to make dinner for the cool spring evenings expected this weekend.. a soup, salad and pasta dish in one!  The fresh herbs and lemon make it sing spring! You can make this vegetarian / vegan by using vegetable stock instead of the chicken stock and omit the added chicken and use the entire can of chickpeas to add more bulk. 

Adapted from blog: foxesloveslemons.com published on Food52 blog

Ingredients

• 1 tablespoon olive oil

• 4 scallions (white and green parts separated), chopped

• 2 celery stalks, chopped

• 2 garlic cloves, minced

• 1 small zucchini, diced

• 1/2 teaspoon kosher salt

• 1/4 teaspoon ground black pepper

• 9 cups chicken stock, plus additional if needed

• 3/4 cup acini de pepe pasta (sub orzo if dont have) 

• 1 1/2 teaspoons lemon zest

• 2 cups cooked, shredded chicken (from a rotisserie chicken)

• 1 cup canned garbanzo (aka chickpeas) beans, drained and rinsed

• 1 1/2 tablespoons chopped fresh dill

• 1 tablespoon chopped fresh parsley

• 1 1/2 cups shredded romaine lettuce (or sub spinach, arugula or kale) 

• 2 tablespoons fresh lemon juice

• 1 pinch Red pepper flakes for garnish (optional)

Preparation: 

1 In a large saucepot, heat oil over medium heat. Add scallion whites and celery; cook 1 minute or until vegetables are tender, stirring frequently. Add garlic, zucchini, salt, and pepper; cook 2 minutes, stirring occasionally.

2 Add stock, pasta and lemon zest; heat to boiling over high heat. Reduce heat to medium-high; cook 9 minutes, stirring occasionally.

3 Stir in chicken, beans, dill, and parsley; cook over medium-low for two minutes, or until chicken and beans are heated through.

4 Just before serving, stir in lettuce, lemon juice and scallion greens. If soup becomes too thick, stir in additional stock as needed. Serve garnished with red pepper flakes, if desired.

We want to share with you that Spring has sprung with our forest friends returning to the Mountain this week. Bailey brought by her new cinnamon cub and the elk herd have been moving around the area, often bedding down here for the night. Very cool!