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Lots to do in Cape May in March – and you can always drink!

There is lots to do in Cape May in March.

O.K., you can’t lie out in the sun and bake, but you can stay indoorslots to do in Cape May and get that healthy glow from the wine and beer events on both the March 9 and March 16 weekends. There are three choices; a self guided wine trail, a self-guided wine and brewery trail, and a winery tour and tasting.

lots to do in Cape MayThe second weekend – March 16, is also Sherlock Holmes Weekend presented by the Mid-Atlantic Center for the Arts and Humanities. There are still a few tickets availible for the whole program including the murder mystery dinner, the tours, the denouement and the parties. At the same time, East Lynne Theater Company is presenting a dramatization of The Adventure of the Norwood Builder, one of Arthur Conan Doyle’s best stories.

Give us a call at Leith Hall to visit Cape May in March!

March 9th Self Guided wine and brewery trail

March 9th Self guided Wine Trail

March 9th Winery cellar Tour and Tasting

March 16th Crafts and Antiques

March 15th and 16th Sherlock Holmes Weekend.  East Lynne Theater Company Adventure of the Norwood Builder

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Food, Wine and Victoriana – How Can You Resist? Call now for Reservations

FOOD AND WINE CELEBRATION AND VICTORIANA IN CAPE MAY

food, wine and victoriana
Chef Poon demonstrating

Food, wine and Victoriana

This year’s Food and Wine Celebration is over. The Harvest Dinner, the Clambake, Chef Poon’s demonstrations are gone. And it’s on to the next festival!  At the end of September, Cape May celebrates Octoberfest. (O.K., we’re a little dyslexic.) There’ll be a street fair on Jackson Street, the best wurst, and music, crafts and entertainment on September 29th.Food, wine and Victoriana

Victorian Weekend

October 5th through 9thwill be Victorian Weekend; with a tour of private homes not usually open to the public, several chocolate events (the Chocolate Championship Contest, the Beer and Chocolate tasting, and the Fudge Fantasy Workshop). There’s a winery cellar  tour and tasting, a Champagne brunchwalk, theater, and several festive dinners.

Food, wine and Victoriana
Melissa offering wine at the Food and Wine Celebration

As soon as Victorian Weekend is over, Halloween begins in Cape May – but I’ll get back to you with the ghost goings-on in my next post. Call us for reservations for this exciting time of year.Octoberfest, beer

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Leith Hall Bed and Breakfast Chocolate Cherry Cake

Leith Hall Bed and Breakfast Chocolate Cherry Cake

I recently served this rich chocolate cherry cake at Leith Hall at Leith Hall bed and breakfast rich chocolate cherry caketeatime. Our guests asked for the recipe, so here it is. I bake it in a glass bundt pan, but it would work in any ring-shaped pan, or in two nine-inch round cake pans with a frosting or icing.

  • 2 cups unbleached flour
  • 1tsp. salt
  • 1 tsp. baking powder
  • ¾ cup cocoa powder (I use Droste’s, Rademaker, or Van Houten)
  • 2 cups sugarLeith Hall bed and breakfast rich chocolate cherry cake Cape May
  • 1 cup vegetable oil
  • 1 cup hot coffee
  • 1/2 cup milk
  • ½ cup sour cream
  • 2 large eggs
  • 1 tsp. vanilla extract or vanilla paste
  • ½ cup dried cherries, dusted with flour
  • 1 jar of cherry preserves

Mix the flour, baking powder, and salt together. Beat the sugar, oil coffee, milk, sour cream, eggs, and vanilla together. Add the flour mixture and beat in. Fold in the dried cherries. Turn into a greased and floured bundt pan. Place a ring of cherry preserves on top of the batter by teaspoonsfull . As the cake bakes, it will sink toward the bottom.  Bake at 325 degrees for 40 minutes. Check the cake by prodding with a finger. It should spring back and seem fully baked and cakelike. Add time as needed.

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Leith Hall ROMANTIC GETAWAY TRUFFLES

Chocolate championship at Leith Hall
photo by Edward Lea AC Press

We just had our third annual Spring Chocolate Championship yesterday and, once again, I didn’t win. You may remember that Chocolate Championship was my suggestion several years ago for MAC to start a new tour during Spring Festival. Any tour is improved by adding chocolate. Last year I made Julia Childs’ chocolate mousse, which is the best chocolate mousse ever, and yet I didn’t win. I consider it an insult to Julia Childs’ memory . (Maybe we can get Meryl Streep to protest.) This year, Anna Marie McMain won with with her Chocolate Delight. It must have been spectacular, ’cause my truffles were pretty darn good. Richard Degner wrote a very nice article in the Atlantic City Press about the contest and Leith Hall. You can have chocolate treats every day at teatime, if you make a reservation.

LEITH HALL

ROMANTIC GETAWAY TRUFFLES

I started making these chocolate truffles to include in our Romantic Getaway package. The basic recipe is incredibly easy, and depends on really good ingredients. The different flavors are created with extracts.

32 oz. (1 quart) heavy whipping cream

32 oz. by weight of bittersweet chocolate

1 Tbs. organic extract.

Melt the chocolate in the cream.  Use 60% to 72% chocolate. Use a very good brand Romantic Getaway chocolate trufflesbecause the quality of the truffles is entirely dependent upon the quality of the chocolate. I use Valrhona, Valor, Green and Black, Guittard or Ghirardelli. Don’t use Hershey’s or Nestlé’s.  You can microwave it for one minute at a time, stirring with a rubber spatula between minutes. Or you can melt the chocolate in an uncovered metal bowl over simmering water. Or you can melt it in a 200 degree Fahrenheit   oven.  It doesn’t matter. The important thing is not to overheat the mixture and to stir often.

Stir in the extract. I always use organic extract from the health food store. It really does taste better. You can use orange extract, peppermint extract, coconut extract, almond extract, or any other that you like. You can also double or triple the amount of extract.

Cool the melted chocolate mixture (ganache) in the refrigerator until it thickens. Whip it in a stand mixer. It will double in size and fluff in a few minutes. Scoop  the ganache into little balls with a little scoop. Put the balls onto a cookie sheet and refrigerate. Decorate the truffles by tossing in toasted coconut for coconut flavor, or toasted almond slivers for almond. You can toss any flavor in a mixture of cocoa and powdered sugar.

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