The Farmplate Blog

Diners can expect beer-friendly fare at the upcoming December 11th meal, when Alan Newman (self-described serial entrepreneur and co-founder of Magic Hat Brewery) is expected to reveal some of the magic that goes into Magic Hat. After the talk, consider spending the night in one of the Inn's cozy rooms.

The "Meet the Man in the Magic Hat" dinner begins at 6 pm and is followed by the talk at 7:30. Dinner is $25 and the talk is free. To reserve, phone 888.424.2432 or email linda@innatbaldwincreek.com.

CRANBERRY-WALNUT QUICK BREAD
from Mary's Restaurant in Bristol, Vermont

Chef Doug prepared this for the 2008 Feast of the Farms Harvest Celebration, held each September at the Inn at Baldwin Creek. He served it with slices of Vermont Butter & Cheese’s Coupole — a dense, aged goat cheese — but any creamy goat cheese would be delicious. Pair this with “Howl,” Magic Hat’s Black-as-Night Winter Lager, for a perfect start to a blustery evening.

2 cups all-purpose flour
1½ teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
2 large eggs
1 cup buttermilk
2/3 cup brown sugar
2 tablespoons unsalted butter, melted
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 teaspoon freshly grated orange zest
2 cups chopped cranberries
½ cup chopped toasted walnuts, plus more for topping

Preheat the oven to 375°F. Grease a large loaf pan.

In a large bowl, combine the flour, baking powder, salt and baking soda. In another bowl, whisk together the eggs, buttermilk, brown sugar, butter, oil and vanilla.

Make a well in the center of the dry ingredients, pour in the wet ingredients and stir until just combined. Fold in the orange zest, cranberries and walnuts; do not overmix. Spoon the batter into the prepared pan. Top with additional walnuts, if desired.

Bake until golden brown and a wooden skewer inserted in the center of the loaf comes out clean, about 1 hour and 10 minutes. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Makes one loaf