Stroudsmoor Blog

Gingerbread house display
Recipes

Chambord Rice-tini

The best “Rice-tini” starts with the best rice pudding – homemade with fresh whole milk, sugar, Arborio rice and a pick of vanilla, a dash of cinnamon and the loving hands of Mrs. “P”irone. Here is her third-generation recipe for this classic dessert.

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Recipes

Insalata Caprese

Caprese Salad, or Insalata Caprese, originated on the Isle of Capri in the Campagna region of Italy in the 1950’s.

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Stroudsmoor Culture

The Pirone Family Jewel

The Pirones live together, work together, face issues together, raise their children together and weave their lives through Stroudsmoor. It is this unbreakable bond that holds The Inn up and keeps it going.

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COVID-19 Update

We are open and accepting hotel and restaurant guests, private events and tours of the property using every precaution to ensure safety. As health and safety guidelines continue to be refined by our local government, Stroudsmoor Country Inn will be adjusting accordingly. Our first priority is the safety and wellness

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Holidays

Table Setting 101

Whether you are preparing for a small gathering or the annual hoilday feast with your entire family, setting the table and knowing proper dining ettiquette will give you the confidence you need for a successful experience. Here are a few tips for a beautiful table setting and a quick reminder

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Recipes

Thanksgiving Turkey Stroudsmoor-Style

Good Knife – be sure to have a true carving knife—one with a long thin blade (10”) sharpened properly. A two-prong carving fork is suggested to complement the knife. Remove Thighs – find the stop where thighbones meet the body of the bird – slip your knife into the joint

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Recipes

The Best Turkey Gravy

Here are some easy steps from the Stroudsmoor Chefs for making the best turkey gravy at home:  Clean, dress and cook your turkey as you do each year. When finished, remove from the oven and let rest at least 25 minutes. Transfer turkey to your carving board – keeping it

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Holidays

Italian Easter Pie

Italian Easter Pie, also known as Pizzagaina, is a traditional part of Easter celebrations. Made fresh every year at Stroudsmoor Country Inn by Bernadette Pirone, the matriarch and executive chef of the Inn for over 35 years. This flaky, layered dish is an essential part of Italian Easter tradition, and

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