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Made with farm-fresh eggs, there is almost nothing better than a great frittata, even for lunch or a casual supper. Whisk together: 8 eggs 2 tablespoons of half and half Salt and pepper to taste 2 ounces of goat cheese crumbled (or other cheese according to your taste) 2 tablespoons minced shallot 2-3 cups of combination of vegetables. Use a variety or whatever you have. Color is important. Try mushrooms, red bell pepper, asparagus, spinach, Read More
Scones are one of my favorite things to make.  Easy and delicious.  Many of my repeat clients ask to make sure they’re going to be on the breakfast menu during their visits! Ingredients 2 cups flour 1/3 cup sugar 1/4 tsp salt 1 tablespoon baking powder 1 1/2 cup heavy cream Simple Instructions Add cream to the dry ingredients until the dough hold together.  Form into a 10-12 inch round and cut into 12 wedges. Read More
Another Harrington House favorite that’s just too good! 6-8 cups of muffins, cubed into 1/2 to 1 inch pieces 3 cups milk/half and half or heavy cream( or some combination) 4 eggs 1 teaspoon vanilla 1/3 cup sugar(white or brown) 1/4 cup maple syrup cinnamon and nutmeg to taste(optional) You need a large flat pan, like a 9×13″ Pyrex casserole to bake the individual puddings in a water bath.  Put the custard cups in the Read More
With autumn just around the corner, we turn to pumpkins and spice and everything nice. My sister Mary helped me find these two recipes when I first opened the Harrington House. With only a few minor variations, they have been a fall and winter staple, particularly as my brother keeps me in canned butternut squash from his garden. When a guest told me the other morning that pumpkin pancakes were his favorite, I knew I Read More

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