03 March 2014

 
 
Murphin Ridge Amish Weekend 2014
- March 21-22nd -

Rooms and Cabins are still available - Call 877-687-7446 to schedule your reservation!

Do you have questions about the Amish, but don't know who to ask?
Have you ever wanted to get up-close-and-personal with an Amish buggy?

Come visit with us March 21st and 22nd for our annual Murphin Ridge Inn Amish Weekend! Join Dr. Joe Donnermeyer (Author, Professor of Rural Sociology at The Ohio State University and all-around Amish Aficionado) for a look inside contemporary Amish culture. This year's focus will be the "The Amish Buggy" and its impact on shaping and defining the rural Amish community. Members of the local Wheat Ridge Amish Community will be on hand throughout the day to answer your questions - and buggy rides will be available!
 
 
Amish Weekend 2014

Friday

After dinner:
Meet & Greet with Joe and Diane Donnermeyer

Saturday

Amish-style Breakfast between 8:30 and 9:30
10 am:
Dr. Donnermeyer’s presentation of his recent research and “Amish Census”

Noon:
Simple Amish Lunch at Murphin Ridge Inn

1pm:
“The Amish Buggy: Cultural Significance in a Rural Community” & Buggy Rides around Wheat Ridge

3pm:
Photo Scavenger Hunt of local Amish Community Landmarks (Yes, there will be Prizes!)

Dinner at 6pm:
Family-Style Amish Dinner at Murphin with Joe Donnermeyer who will be available for discussion

Sunday

Murphin Country Breakfast at the Inn between 8:30 and 9:30 am



 Call 877-687-7446 for more information or to schedule your reservations! See you on the Ridge!

19 February 2014

You asked for it! Chef Josh's Beet & Apple Soup Recipe!



Another Valentine's Day has come and gone, but we will always have the memories of another snow-covered romantic weekend on the Ridge. One of our guests' favorite memories (if the requests for recipes are any indication) will be Chef Josh's special Valentine's Day Menu for dinner on Friday night. (See post below for the full menu!)

Though everyone was visibly excited about feasting on the 8oz. Filet Mignon, Spinach-Parmesan Stuffed Sole, and Abbey's Chocolate Mousse Cake - some guests were a bit reluctant about the Beet & Apple Soup. Maybe it was the bright magenta color (not often found in soup) or just the word "beet" (I love them, but I know most people think "borscht") - but we asked that they just "try it" first.

Well, what do you know... they LOVED it! And now everybody wants the recipe!

So here you go - Enjoy!


Ingredients:

  • 1 onion, chopped
  • 1 pound raw beets, peeled and chopped
  • 1 large apple, cored and chopped
  • 2 celery stalks, chopped
  • 2 tablespoons vegetable oil
  • 8 cups vegetable stock
  • 1 teaspoon cumin seeds
  • Bundle of fresh thyme
  • 1 large bay leaf
  • Fresh lemon juice / blood orange
  • Salt and pepper to taste
  • Buttermilk sour cream
  • Dill sprigs for garnish

Directions:

  1. In a large sauté pan over medium-high heat, add vegetable oil and three tablespoons of the stock. Add vegetables and apple. Cover and cook for about 15 minutes, stirring occasionally.
  2. Add the cumin seeds to the mixture and allow them to cook for about a minute; then add the rest of the stock, thyme, bay leaf, lemon juice, blood orange juice, salt and pepper.
  3. Allow the mixture to boil. Cover it, and then allow it to simmer for about half an hour. Strain the vegetables from the mixture and reserve the liquid. Puree or blend the vegetables until they're smooth and creamy.
  4. Put the vegetables back in the pan and add the remaining stock. Reheat the liquid. Season it to taste. Top with Buttermilk Sour Cream. Garnish with the dill sprigs.
 

(Note: Levi and Cara have been known to enjoy this soup cold, sipped from a coffee mug - possibly while answering the phone at the Front Desk...)

 
 
 

09 February 2014

Valentine's Day at Murphin Ridge Inn

Valentine's Day is only a few days away! Don't panic just yet - we still have space for you and your special someone for dinner this weekend.

Chef Josh has put together a scrumptiously special Valentine's Day Menu for you enjoy this year. If you have been procrastinating (like many of us sometimes do...) there is still time to schedule dinner reservations for this coming Friday, February 14th! Give us a call at 877-687-7446 and we will help to secure your reservation. (Don't worry, we won't tell that you waited until the last minute to make reservations... Levi's always got your back.)


Murphin Ridge Inn

Valentine’s Day 2014

Amuse

Mushroom and Thyme Tartlets

First

Apple and Beet Soup with Sour Cream and Dill

Second

Frisee and Romaine Salad with Roasted Pears, Walnuts and Shallots in a Sherry Vinaigrette

Third

Filet Mignon with Red Wine Pan Reduction

-Or-

Spinach and Shallot Stuffed Sole with Beurre Blanc

Served with Cauliflower Potato Puree

and Bacon Wrapped Asparagus

Dessert

Chocolate Mousse Cake with Strawberries

and Chocolate Ganache


$50 per person
Beverage, Tax, and Gratuity not included.

06 May 2013

Mother's Day on the Ridge.

If you haven't made plans for mom, don't panic! We still have some space at our annual Mother's Day Brunch on May 12th. Call us for reservations between 1:00 and 4:00pm and we'll take care of both the food AND the dishes!

-Mother's Day Menu-

Mushroom Bread Pudding Bite

Onion Bisque with Ohio Cheddar and Scallions

Spring Greens with Toasted Almonds, Shaved Shallots
Dried Cherries and Goat Cheese with Raspberry Vinaigrette

Crispy-Skinned Chicken w/ Arugula-Hazelnut Pesto
-or-
Herb Crusted Sole with Roasted Lemon and Dill Yogurt Creme

Served Aside Toasted Israeli Couscous with Asparagus, Spinach and Shallots

Creme Puffs filled with Lemon Chantilly and Fresh Berries

Can't make it to dinner? Why not treat mom to a night in one of our relaxing Woodland Cabins or a romantic dinner on her own time? A Murphin Ridge Inn Gift Certificate is always a good choice, whether we're already her favorite place to escape or she has yet to discover the magic of The Ridge. Give us a call at 877-687-7446 and we'll take care of everything.





17 March 2013

Happy St. Patrick's Day!


Here's a great cookie recipe, from our kitchen to yours, on this blustery St. Patrick's Day. Super easy with just a few ingredients, they practically make themselves. We recommend a plates of these with some Irish coffee on a lazy Sunday like today! Yum!

Mint Butter Cookies

1 cup butter, softened
1/2 c confectioners' sugar
1 1/2 teaspoons peppermint extract
1 3/4 + 2 tablespoons flour
green sanding sugar

Cream the butter in a mixer until light-colored and fluffy. Add the sugar and beat together. Add extract. Gradually add the flour and mix well. Scoop out tablespoons full of dough and roll into balls. Space 1" apart on cookie sheets. Flatten a little with the bottom of a glass dipped in green sugar. Refridgerate for at least a half hour, then bake at 350 for 10-12 minutes, rotating halfway through. Cool on a rack, then enjoy!