Last week i was one of the privileged few bloggers invited to Oregon to tour egg farms as a part of the Good Egg Project. It was such an amazing time – and completely involves a separate post all its own, so stay tuned for that! I loved meeting my fellow bloggers…we were all moms who love food and love blogging, and doing our best for our families. I feel so blessed to have been a part of the group.
After our events were over and many of us had returned home, I rented a car and drove myself to the coast, as my flight was a red-eye and I had LOTS of time to kill. I’ve never been out west, and the Oregon Coast has been a dream of mine for AGES. Well, in all honesty, since the day I first watched The Goonies.
What child of the 80’s didn’t love The Goonies? Who didn’t want to search the attic for a treasure map? Who didn’t dream of booby traps and One Eyed Willie, a marble bag full of jewels? I know I did. And I fell in love with the coastline in the film almost as much as I loved Brand Walsh. (Okay, he’s still hot, I won’t lie.)
Upon my arrival in Cannon Beach, I literally found myself gasping. It is exactly like the pictures you see…misty fog lapping the beach, skirting the giant rocks that rise majestically out of the water. It is absolutely stunning. So was my hotel, The Stephanie Inn.
Located on a fantastic stretch of beach, with an amazing view of Haystack Rock, the Stephanie is hands down one of the best Inns I have ever checked in to. The attention to detail, the amenities, the customer service – all top notch. My room was incredible. It was the Corner Suite on the Haystack Rock end of the property, which meant unobstructed views of that gorgeous coastline. The Tempur-pedic King sized bed, the living area, the huge terrace, and the spa-like bathroom were impeccable. There was even a large table and dining chairs beside a beautiful fireplace…all in my room!! I am hoping that Jon & I will be able to someday return, as I really want him to be able to have the same experience that I did…it was priceless.
I was very fortunate that the Executive Chef, Aaron Bedard and the Sous/Pastry Chef, Libby Cure, took the time to meet with me. They were such a great pair, and it was so obvious that they loved their jobs. I enjoyed talking with them about how they work together to feed the guests in the small (about 17 tables) dining room each day for breakfast and dinner. They have it down to a science! They were also kind enough to present me with a Stephanie Inn Cookbook (you know I love cookbooks!) and maybe even better? A Pumpkin Chai Tart, which I took back to my suite and promptly devoured. Lucky for you, they gave me the recipe for it, and I’m going to share!
Because I am not one who likes to leave things untested, I made the recipe myself upon returning home. Let me tell you – It translates into a home kitchen just fine! I had no issues with it at all, other than the shortbread crust dough being a little sticky on me. That was my fault though, as I am a pretty sad measurer and like to wing it a bit. You won’t do that, I know! For comparison, my tarts are the ones topped with chocolate curls and toasted marshmallow, while the Stephanie Tart has the gold dusted leaf and whipped cream. (Like you didn’t gather that on your own.)Yes, theirs looks a little fancier, but no one at my house complained! This is definitely the best shortbread crust I have ever used, and is good enough to eat on it’s own. And the pumpkin pie filling is so savory – the addition of the tea really gives it that – hmmm, what’s that flavor? – experience! I hope you will try it and let me know what you think!
In the same regard, I highly recommend you trying out the Stephanie Inn at Cannon Beach, Oregon if you are ever in the market for a beach vacation. You won’t be disappointed…I know I wasn’t, and I can’t wait to return.
It’s the treasure at the end of the map.
Pumpkin Chai Tarts
from the Stephanie Inn Dining Room
- 8 ounces Cream Cheese, softened
- 1/2 cup Sugar
- 1/2 cup Sour Cream
- 1 egg
- 2 Egg Yolks
- 2/3 cup Pumpkin Puree
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla
- 2 cups strongly brewed Chai Tea
Place brewed Chai in a small saucepan on medium high heat. Bring to a boil and let reduce to abou 4 tablespoons. Chill and set aside.
In a mixing bowl, cream together sugar and cream cheese. Add sour cream and mix thoroughly. Add eggs one at a time, incorporating well and scraping the sides of the bowl each time. Add pumpkin salt, vanilla and chai reduction. Stir together and pour into tartlet pans lined with shortbread dough. Bake at 350 until just set in the center, about 15 minutes.
from the Stephanie Inn Dining Room
- 3/4 cup Butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 4 ounces All Purpose Flour
- 4 ounces Rice Flour
- 1/4 teaspoon salt
Cream butter and powdered sugar. Add vanilla. Cut in both flours and salt. Cream together until just combined. Wrap in plastic and set in refrigerator for one hour. Let the dough come back to room temperature and roll out to 1/4 inch thickness and cut into shapes or mold into tartlet pans. Bake after filling with pumpkin chai filling.
Have a great week!!
“Down here, it’s our time. It’s our time down here. That’s all over the second we ride up Troy’s bucket.”