By luck, we had the chance to visit Hyde Park, NY as part of a recent biz trip. Hopped in a rental car and drove 2 hours north along the Taconic State Parkway to the Hudson Valley. It wasn’t nearly long enough, that’s for sure, but enough time to whet our appetites for a longer stay in the future. Here are a few highlights to share from that quick trip. If you haven’t already, go!
An overnight stay at Journey Inn, a sweet B&B run by sisters Diane and Michele. This year is their 15th anniversary of hosting friends, and soon-to-be friends, and they’re celebrating by sharing some of their guests’ favorite dishes over the years. (See end of this post for their strawberry muffin recipe.)
A magically foggy morning visit to the Vanderbilt Mansion, a Gilded Age ‘country palace’ built in the 1890s, featuring a jaw-dropping view of the mighty Hudson River and the distant Catskill Mountains. Incredible.
Springwood Estate, the home and final resting place of Franklin D. and Eleanor Roosevelt.
A magnificent dinner at Bocuse Restaurant, named after legendary chef Paul Bocuse, considered one of the most important chefs in history. Newly inspired French cuisine is the essence of this great restaurant — staffed by CIA students. Read more…
And a nice surprise from CIA President Tim Ryan — an autographed copy of ‘Gourmet Meals in Minutes.’
Learn more about these and other local attractions at HistoricHydePark.org.
Another great site worth visiting: HudsonMadeNY.com.
3 cups all-purpose flour
1 tsp baking soda
1 3/4 cup granulated sugar
3 cups (one small basket) sliced strawberries (small pieces)
1/2 cup chopped slivered almonds (optional)
4 beaten eggs
1 1/3 cup vegetable oil
4 tsp grated lemon zest
Heat oven to 350 degrees. Grease 24 muffin cups. Mix dry mixture with eggs, oil and berries with almonds. Stir until just combined. Fill muffin cups and bake 20 minutes or until toothpick comes out clean.
Muffins freeze well. Recipe courtesy of Journey Inn Bed & Breakfast.