Nestled in the wooded hills of Halifax, VT lies the hidden treasure of Shearer Hill Farm Bed & Breakfast. This charming working farm has six rooms for rent and is the perfect place to relax, unwind and unplug. Twenty-one years ago I spent three two summers here with the owners Patti and Bill (though Patti SWEARS it was three). I learned all about running a small business, what it’s like to be part of a much larger family, and even how to drive using one of the neighbors long driveways.
After not having visited the Farm for over 10 years, I was delighted to get a phone call from Patti letting me know that our mutual friend Julie, whom I spent the summer of 1999 at the farm with, and her new husband Benoit were coming from Paris to visit. And thus prompted my much needed return to my summers of simplicity, even if it only meant a long weekend away.
I was 14 when I first met Patti & Bill. It was winter of 1998, and my family had gone to their Bed & Breakfast to do some Maple Sugaring. Patti knew my father, and at the time we visited she had been unwell. After spending the weekend with them and growing fond of their family, I looked to my parents and told them I wanted to come back and help them by working on the farm. And that is how it all started. That summer I returned to the farm. I became friends with some of the local children, we went swimming at the lake, and Patti taught me all about hospital corners when making beds.
Driving down the dirt road to the farm, the canopied trees let the sunlight shine through in bursts, and as I crested the hill, there was the farm, just as I had remembered it. The fresh mountain breeze, the sound of the cows in the distance, and the sense of peace told me I had arrived at my home away from home. In the ten years that I have been gone, not much has changed. Bill is still a fantastic story teller and one of the hardest working people I know. Patti still welcomes all who arrive with open arms and a warm heart. Their neighbor even still comes over to use their coffee grinder. There are a few nice changes however, like the well deserved kitchen renovation and Bill finally acquiring his beloved and long sought after 1955 Chevy Bel Air. The best thing though, was getting to eat Patti’s famous breakfast, still cooked and served by her every morning. It starts with their famous Baked Apples.
Baked Apples have a long history, with their first appearance showing up in Hanna Glasse’s 1747 book, The Art of Cookery, Made Plain and Easy. At the time, the recipe was called Black Caps, which called for apples to be cut in half, seeded, placed cut side down, sprinkled with lemon juice, and orange flower water and baked for about an hour. Below this recipe there is also a recipe To Baked Apples Whole. This is much closer to what we know today. Cored apples are placed in a baking dish with some cloves, lemon peel, sugar and wine before baking. Fannie Farmer also provided Baked Apple recipes in her 1896 publication of The Boston Cooking-School Cook Book. She makes note that during the peak fall season of Apples, spices are less necessary than when they fall out of season. This is a recipe much closer to what we use today.
So let’s talk about the Baked Apples at Shearer Hill Farm. They are incredibly simple and utterly delicious. Here apples are cored and peeled leaving just a bit of skin near the top core of the apple. They are then rolled in a mixture of flour, sugar and spices before being placed in their specialty apple baking dishes - more to come on them in a moment. The apples then get some raisins, chopped walnuts, some of their farm tapped Maple Syrup and a bit of water before being baked. Before service they top the toasty apples with some vanilla ice cream. That’s right. Vanilla ice cream. Warm baked apples. At breakfast. What more could you possibly want? Baked apples are a simple and tasty dish that you can adjust to your liking and tastes. Great for a quick healthy dessert, satisfying the desire for a slice of apple pie or that decadent breakfast!
The first two days passed quickly and the final night was spent sitting around the firepit reminiscing about years gone by, stories and laughter shared. Wrapped up in blankets, feeling the cool breeze on my face, I remembered just how much I loved everything about this place. The friendly neighbors, the peaceful quiet, the simplicity of focusing on the people and things around you in the moment and forgetting about the stress of e-mails and missed phone calls. Of stopping and smelling the baked apples in the morning. I knew that this farm would always hold a special place in my heart. The next day I said goodbye to Shearer Hill Farm and headed back to Maine, and as I began the long drive home, I thought about how much I wanted just one more Baked Apple. For me those apples are more than just a meal, they are a memory, one that Patti and Bill shared with me, and now I am sharing with you. You should give them a try. Perhaps they’ll help you make some beautiful memories of your own.
Lagniappe of the Day: If you are ever looking to get away from it all, I couldn't recommend a better place. Patti and Bill's website can be found here: www.shearerhillfarm.com
The bowls they use come from a potter in South Paris, Maine. His clay dishes are hand thrown and feature a thick clay spike at the center, that the cored apples sit over assisting with even baking. You can find similar things on places like Amazon, but for the true Original Apple Baker, head over to www.applebaker.com.
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