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Hope everyone had a great holiday season! Remember tonight do not drink and drive! AAA is offering a “Tipsy Tow” service. You can call 1-800-222-4357 (AAA-HELP), tell the operator, “I need a Tipsy Tow,” and the truck will come to collect you and your vehicle.

The offer is good to both AAA members and non-members. The service offers a free, one-way tow up to 10 miles for the driver and additional passengers if there is space in the tow truck. It is offered from 6pm to 6am.

It may be rainy and dreary today, but we are in a festive Thanksgiving mood here at PCH! Pumpkin pie may be a favorite among many, but try this Praline Pie with your family this year to add some diversity to dessert!

Ingredients (serves 1 (9 inch) unbaked pie crust

1/3 cup ground pecans
1/3 cup brown sugar
2 tablespoons butter, softened

2 eggs
1 cup canned pumpkin puree
2/3 cup brown sugar
1 tablespoon all-purpose flour
1/4 teaspoon ground cloves
1/4 teaspoon ground mace
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1 cup light cream
Directions
1.Preheat oven to 450 degrees F (230 degrees C.) In a small bowl, combine pecans, 1/3 cup brown sugar and butter. Press firmly into bottom of unbaked pie shell. Bake in oven 10 minutes. Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C.)
2.In a large bowl, combine eggs, pumpkin, 2/3 cup brown sugar, flour, cloves, mace, cinnamon, salt and ginger. Blend in cream until mixture is smooth and creamy. Pour into partially baked shell.
3.Bake in the preheated oven for 40 to 45 minutes, or until filling is set.

Enjoy!

While it may feel more like winter than fall in New England, we still want to wish everyone a Happy Halloween! For all the trick or treaters, stay safe and warm!

October has been a busy month in Newport! We have enjoyed Oktoberfest, the Seafood Festival, and the Amica Marathon so far. Its a great time of the year to visit Newport, as the weather is still ideal for those outdoor activities. Come visit and see the perks of a New England Fall season!

Try this great recipe for pumpkin pie!

Ingredients

• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 can (15 oz.) Pure Pumpkin
• 1 can (12 fl. oz.) Evaporated Milk
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
• Whipped cream (optional)

Directions

Had a great turnout in Newport for the Folk Festival last weekend and now we are all gearing up for the Jazz Festival this weekend. Visit the Newport Jazz Festival website for headliner and ticket information.

http://newportjazzfest.net/

Celebrate the 4th with this great cocktail at any BBQ or party you may be attending!

Uncle Sam-Tini
What you’ll need: {makes 2 cocktails}
2 ounces Dekuyper’s Island Punch Pucker
2 ounces lemon vodka
1 ounce cointreau
1 teaspoon agave nectar
3 tablespoons sugar – OR enough to rim glasses
maraschino cherries – to garnish

What to do:
1. Place ice cubes into martini glasses. Transfer glasses to freezer to chill while you’re preparing drinks.

2. Into a cocktail shaker filled half way with ice cubes add: island punch pucker, vodka, cointreau, agave nectar. Place top onto shaker. Shake until chilled.

3. Place sugar onto a shallow dish. Remove glasses from freezer. Discard ice. Invert glasses, place into sugar dish and gently twist until you have created a sugar rim.

4. Strain mixture equally between two glasses. Garnish with cherries.

Its getting warmer every day here in Newport. Come enjoy the amazing sunsets on the water and our beautiful courtyard! Call us today to book your spring travels!

It finally feels like spring in Newport and the town is gearing up for the warm weather. Start planning your spring and summer vacations and come enjoy a relaxing trip at Pelham Court Hotel!

Its starting to get a little bit warmer as Spring approaches in Newport, but Pelham Court Hotel is still offering its Winter Getaway Sale now through March 31st. Give us a call at 877.PELHAM.1 or visit our website at www.pelhamcourthotel.com.

Book now and receive:

10% off 1 night
20% off 2 nights
25% off 3 nights
30% off 4 nights

Not valid holidays
Booking Dates: Now – March 31st
Travel Dates: Now – March 31st

Can’t make it to Pelham Court for a romantic weekend with your special someone? Than treat them to this fantastic recipe for Meringue Hearts.

This Valentine’s Day dessert takes individual heart-shaped meringues and tops them with a layer of strawberry whipped cream and fresh raspberries. For an extra special presentation, scatter a few raspberries around the meringues and then make everything snowy white with a sprinkling of powdered sugar.

Meringue Hearts Recipe:
4 large egg whites, at room temperature
1/2 teaspoon cream of tartar
1 cup (200 grams) superfine (caster) white sugar
1 teaspoon pure vanilla extract
Strawberry Whipped Cream:
1 cup (240 ml) heavy whipping cream
1/2 teaspoon pure vanilla extract
1 tablespoon (14 grams) granulated white sugar
1/2 cup (120 ml) lightly sweetened strawberry puree (can use strawberry or raspberry jam)
Fresh Berries

Meringue Hearts: Preheat oven to 250 degrees F (130 degrees C) and place racks in upper and lower third of your oven. Line two baking sheets with parchment paper. Using a 4 inch (10 cm) heart-shaped cookie cutter as your guide, draw 6 hearts (12 total) on each piece of parchment paper.

In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on low-medium speed until foamy. Add the cream of tartar and continue to beat the whites until they hold soft peaks. Add the sugar, a little at a time, and continue to beat until the meringue holds stiff peaks. (The meringue is done when it holds stiff peaks and when you rub a little between your thumb and index finger it does not feel gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers.) Transfer the meringue to a pastry bag fitted with a 1/2 inch (1.25 cm) plain tip.

Place a small spot of meringue at each corner of the pan to attach the parchment paper to the baking sheets. Pipe the meringue within the perimeters of the 12 heart shapes you have drawn on the parchment paper. Smooth with an offset spatula.

Bake in preheated oven for about 60 to 70 minutes, alternating the baking sheets, top to bottom and front to back, about halfway through baking. (The time does depend on how humid or dry a day it is.) The meringues are done when they release easily from the parchment paper. When the meringues are baked, turn off the oven, open the oven door slightly, and leave the meringues in the turned off oven for about another half hour.

For the strawberry whipped cream: In a large mixing bowl combine the whipping cream, vanilla extract, and sugar. Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes. When chilled, beat the mixture until soft peaks form. Then add the sweetened strawberry puree, a little at a time, beating just until stiff peaks form when the beater is raised. Taste and fold in more sugar or puree, if needed.

To assemble dessert:With a pastry bag fitted with a star tip, pipe, or else spoon the whipped cream on top of the meringues and serve with berries and extra strawberry puree, if desired.
Store leftover meringues in a cool dry airtight container up to one week.

Makes 12 4-inch (10 cm) meringue hearts

Enjoy!