The Settlers Inn

Valentine's Dinner

Wine Dinner

Spring Brunch

Belgian Chocolate

February Newsletter 2007
Wild winter winds whip through the Pocono Mountains as you snuggle more deeply into the fine down comforter provided in every guest room at The Settlers Inn. A down-filled pillow cradles your head as you drift into another dream while snow settles silently. It’s winter at The Settlers Inn—a perfect excuse to escape into the rare bliss of doing nothing. Nestle into a mission rocker next to the crackling fire with that book you’ve brought, or your journal and pen. Let the fragrant steam rising from that mug of freshly brewed coffee or tea bring your senses alive as you give yourself the gift of a quiet stay away from the demands of daily life. Book a room today and slip away for some inward indulgence!
The Settlers Inn Team

Velentine's Day Dinner
February 14, 5 to 9 PM
Cost: $90 per person, plus tax and gratuity
Reservations suggested

Say, “I love you!” to your special someone at The Settlers Inn. The evening’s 4-course tasting menu is absolutely irresistible, with beef mignon forestiere and rosemary crusted lamb chops leading the list of tantalizing treats. Preview it at The Settlers Inn online.


Wine Dinner -- Winter Reds
Friday, February 16
Gathering Time: 7 PM; Dinner 7:30 PM
Cost: $90 per person, plus tax and gratuity

Chef Christian Pierrel and Sommelier Claude Briere have collaborated on a food and wine pairing that will warm your spirit and satisfy your soul. Menu highlights include:

Smoked root vegetable medley + 2004 Montes “Alpha” Apalta Vineyard, Chile

Rabbit wrapped in Napa cabbage, with shitake mushrooms, turnips, and lardoons, glazed with rabbit reduction + 2004 Felton Road Pinot Noir, New Zealand

Cassoulet with duck confit + 2001 Catena Alta Malbec, Argentina

Venison chops grilled with parm reggiano polenta, Normandie carrots and roasted fresh Muscat grape garnish + 2004 Michael David “Earthquake” Petite Syrah, California

Cheese platter + 2003 Domaine Paul Autard Châteauneuf-du-Pape, Rhône, France

Chocolate terrine + 2003 Clos de Paulilles, Banyuls, France


Rite of Spring Brunch
Sunday, March 25, Noon
Cost: $50 per person, plus tax and gratuity 

Enjoy a sumptuous 3-course brunch as you join The Settlers Inn to support Hawley’s Black Bear Conservatory of Music and its excellent work. The Conservatory provides a local opportunity to study with faculty who are acclaimed scholars and performers. This quickly growing community resource is in need of a new piano. Help them to obtain it while sampling delectables as Conservatory students and faculty perform live at The Inn. Receive the extra satisfaction of knowing that your dining experience will help make beautiful music possible.



Simply Sweet
Pastry Chef Karen Jesaitis of The Settlers Inn shares a secret from her personal recipe book. Enjoy this decadent and delicious torte as a Valentine’s Day treat or whip it up on the spur of the moment to make any day a special occasion. 

Belgian Chocolate Torte 

  • Preheat oven to 350 degrees
  • Prepare a 10” springform pan: butter it, and wrap heavy duty foil under it and up its sides 
  • Bring to a boil in small saucepan:
  • 1 cup water, ¾ cup sugar, ½” piece of peeled ginger root
  • Simmer this for 5 minutes, remove ginger
  • Pour hot sugar mixture into bowl containing:
    • 9 Tbsp soft butter
    • 1 lb. 2 oz. bittersweet chocolate
    •  Let sit a few minutes, then stir until smooth
    • Add to chocolate mixture, mixing well 6 beaten eggs
    •  Pour into prepared pan
  • Place cake pan into a large roasting pan, adding hot water to come halfway up sides 
  • Bake about 50 minutes, until center is no longer jiggly 
  • Let cool 

Ganache Icing:
Bring 1 cup of cream to a simmer; pour over 8 oz. bittersweet chocolate and 2 tsp. chopped candied ginger. Stir until smooth. Pour over cake and spread. Chill cake and remove from pan. 

Honey Crème Fraiche:
The day before preparing the torte, stir ½ oz. sour cream into 2 cups heavy cream. Let sit overnight at warm room temperature. Chill thoroughly. Whip with the wire whip of an electric mixer with 2 Tbsp. honey until stiff. Serve with cake. 

Orange Confit:
Peel 2 navel oranges, removing all outside pith neatly. Cut the orange into sections, discarding centermost core. Put the slices into a shallow roasting pan with 1 Tbsp brown sugar sprinkled over them, along with ¼ tsp. each cinnamon and allspice. Cover the pan with foil, bake at 350 degrees for about 45 minutes. Cool the orange segments in the juice. Serve several pieces with each piece of the torte, sprinkling a bit of the juices on the plate.


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