Recipes In the summer when the fruit is tree ripe, no other dessert is as popular as the fruit crisps. Served alone or topped with Vanilla Ice Cream, the secret is in choosing absolutely ripe, delectable fruit. Vary the type according to what looks, feels and smells the best to you. Blueberry Plum Crisp 1 Pint Native Blueberries  5  Ripe Plums, sliced (10-14 slices per fruit)  1-2  Ripe Peaches, sliced the same as the plums (Nectarines do fine also)  1/3 to 1/2 Cup  Sugar  1 Tsp.  Ground Cinnamon  1 + 1/2 Tsp.  Lemon Juice Toss all of the above ingredients together and put into a pan for baking. An 8X8 inches square cake pan works or a 9 or 10 inch deep dish pie plate - anything that will hold the fruit at least 1 and 1/2 inches deep. Streusel Topping 1 Tbl. Flour 1 Tbl. Cold Butter 2 Tbl. and 1 Tsp. Sugar Quickly crumble the streusel ingredients together in a small bowl with your fingers until it looks like fine little clumps (about 1/2 minute) Lightly cover the fruit with streusel topping and bake in a 350 oven for an hour or until the fruit is soft and bubbling. If the streusel is not browned enough for your liking, slide it under the broiler for a minute or two. Brussel Sprout Sauté So, you really are not excited by Brussel Sprouts? This method turns the little heads into the most succulent, most delicious side dish! They are particularly wonderful with grilled meats, duck and hearty game dishes. 16 to 20 Firm, ripe Brussel Sprouts 1/2 Medium Onion, finely diced 2 Tbl Dry White Wine, such as Chardonnay or Sauvignon Blanc 1/3 Cup Chicken Stock (Homemade is best, of course) 4 Tbl Butter   Salt and Pepper Using a sharp paring knife, cut the stem ends off the sprouts, freeing the individual leaves. Carefully remove all of the leaves, cutting the stalk a second time if necessary. Heat 2 tablespoons of butter a heavy skillet over medium heat and sauté the onions until translucent. Quickly sauté the brussel sprout leaves for a minute or two. Add a pinch of salt and a grind or two of pepper and the white wine. Reduce the wine for a minute then add the chicken stock, lower the heat and cover. Toss the mixture occasionally and cook until tender, 5 to 7 minutes. Add the butter to the pan and toss with the sprout leaves. Serve immediately. Serves 4 people       Rates and Reservations || Rooms || Restaurant || Entertainment || Conferences || Weddings || History || Local Recreation || Photo Album || News & Events || Directions