Archive for the ‘Recipes’ Category

Chocolate-Drizzled Pecan Balls

Monday, August 4th, 2014

From our kitchen at Gramercy Mansion… A guest and staff favorite!  Amanda’s chocolate-drizzled, sugar-coated delicious treats are a perfect indulgence any time of day.  Substitute walnuts for pecans if you prefer.


2 cup chopped pecans

2 sticks softened butter

4 tbsp sugar

2 cups flour

Dash of salt

3 tsp vanilla

Chocolate chips

Powdered sugar


Grease cookie sheet and preheat oven to 325 degrees.

Mix butter, sugar, salt, vanilla and flour.  Stir in chocolate chips and pecans and mix by hand.

Roll into balls and bake for 30 – 45 minutes.

Roll in powdered sugar and drizzle with melted chocolate chips.


Enjoy a bite of chocolate trifle! (Recipe)

Monday, April 14th, 2014

Just indulged in this delicious treat made by one of Anne’s garden club members!  Wow!  For all those chocolate lovers out there, make sure you try this tasty recipe for Chocolate Heath Bar Trifle.


-1 pkg Devil’s Food Cake
-1 large pkg. (5.9 ox.) Jello-O Instant Chocolate Pudding
-1/3 cup Kahlua
-2/3 cup milk
-1 pkg. Heath bars
-1 8oz. container Cool Whip
(1 cup of milk can be substituted for the Kahlua, depending on preference)

1) Bake cake in 9 x 13 pan. When cool, cut in small squares and trianges. Place 1/3 cake in a bowl.
2) Whisk pudding with milk and Kahlua and allow to set in refrigerator for 3 minutes.
3) Layer cake, pudding, crumbled Heath bars and Cool Whip about 3 times.
4) End with Heath bars on top.
5) Enjoy!

Raspberry Swirl Cake Recipe

Wednesday, March 5th, 2014

Bill whipped up another mouthwatering creation today, filling the kitchen with an absolutely delicious smell. You too can bake this beautiful raspberry swirl cake with the recipe below:

3 cups all-purpose flour
4 eggs
2 ½ cups white sugar
3 teaspoons baking powder
½ teaspoon salt
1 cup vegetable oil
½ cup orange juice
2 ½ teaspoons vanilla extract
1 12oz can SOLO raspberry cake and pastry filling

1) Preheat oven to 350 degrees.
2) Grease and dust with sugar a 13” x 9” pan.
3) Mix flour, eggs, sugar, baking powder, salt, vegetable oil, orange juice and vanilla until well blended. The batter will be fairly stiff.
4) Pour batter into the prepared pan.
5) Spoon raspberry filling gently onto the top of the batter and swirl with a dull knife.
6) Bake at 350 degrees for 60-80 minutes.
7) Let cake cool in pan.


The War Has Ended…But Not the Tomatoes!

Friday, October 18th, 2013

Can you believe?  It really is a chess game.  Bill’s three tomato plants are still producing. But Anne promises retaliation for 2014.  A new section previously used for grass cutting and fall leaves has been plowed and shows good rich top soil.

And We Have A Winner…

Thursday, September 5th, 2013

Bill Duffy standing proud with one of his many tomatoes

Congratulations to Bill Duffy, our Executive Innkeeper, for winning the tomato wars this season!

Anne promises next year to deliver a victorious win and gain her title back as “Tomato Queen.”

Can anyone out there in the Bed and Breakfast business or with a culinary garden beat out Bill’s 2.3 lb tomato? We would love to hear from you.

Last night's pick of Bill's tomatoes

Let The Tomato Wars Begin!

Tuesday, August 20th, 2013

At Gramercy, our executive innkeeper, Bill Duffy, is a tomato connoisseur and he and Anne have a running tomato war.  This year, Anne with Gramercy’s kitchen garden won round one with the first picked ripe tomato.  But Bill had a resounding comeback today bringing in five  4 to 5 inch fully ripened fruits with a ten on the flavor side.  Try Gramercy’s breakfasts which include Bill’s tomatoes (and home baked breakfast cakes) as well as the heirlooms Cherokee Purple, Bandywine,  Soldaki and old favorites like yellow pears and other organic herbs and vegetables from our kitchen garden.

Summer Has Begun!

Friday, June 21st, 2013

Pool at Gramercy Mansion

June 21st is the official kick off to summer. Swimming pool splashes, sweet and sticky snowballs from the neighborhood stand, fresh farmer’s market produce, open-air movie night s, concerts and festivals, and a slower pace of life as school days wind to an end for the summer. We hope you’re enjoying sunny days outdoors, cookouts and down time with family and friends this summer.

Stevia Plant

Gramercy has been busy with the start of wedding season, guests visiting our B&B for a relaxing getaway and growing season for our organic herbs at KoinoniaFarm. We are happy to announce Mom’s Organic Market located in Timonium will be carrying our herbs available for purchase. Mom’s is exclusively the only market in the area to carry Koinonia’s organic Stevia. Be sure to look for our labels in our local market!

Asparagus Basil Salad

With our organic herbs readily available this time of year, it’s the perfect season to try your hand in the kitchen! Try one of our favorites, asparagus basil salad.This salad is light and refreshing, perfect on a summer day.


1 lb asparagus,  halved
1 cup grape tomatoes, halved
1 ripe avocado
1 cup sliced basil leaves
¼ cup olive oil
2 teaspoons lemon juice
2 teaspoons dijon mustard
½ teaspoon sea salt or kosher salt
½ teaspoon pepper

Steam asparagus for 5-7 minutes until fork tender. Combine asparagus, tomatoes, avocado and basil in a large bowl. Stir in olive oil, lemon juice and mustard. Season with salt and pepper. Enjoy!

Fall High Tea & Garden Tour

Friday, August 31st, 2012

At Gramercy Mansion

Sunday, September 23rd

12:30—3:30 p.m.

Join us for an afternoon in the gardens at Gramercy! Enjoy a

delicious three-course afternoon tea followed by guided tours

of the Mansion and landscaped gardens. Our fall tea is open

to the public but space is limited so make your reservations now!

$35 per person plus tax and service.

Reservations and payment required in advance.

Contact Maria at 410-486-2405.

High Tea Menu

We are very pleased to announce a new and improved high tea menu from our new caterer, Rouge Fine Catering. The tea will be served by the Innkeepers at Gramercy Mansion.

Hors D’oeuvres

Deviled Eggs with Smoked Bacon and Grainy Mustard

Caprese Skewer

Tri-colored Tortellini and Sundried Tomato Skewer

Fresh Fruit Skewer with Crème Francaise

Tea Sandwiches

Grilled Summer Vegetable Mini Sandwich with Herbed Goat’s Cheese

Smoked Salmon & Dill Quark with Red Onion & Capers on Pumpernickel Bread

Curried Cucumber Sandwich with Mint

Roasted Chicken Salad with White Beans and Basil


Assorted Mini Pastries

Chocolatine, Crossants, Cinnamon & Raisin Brioche, Cinnabuns

Mini Danish and Strawberry & Apple Turnovers

Variety of brewed Hot Tea, Iced Tea and Lemonade

Refreshing Summer Recipes – Week 4

Tuesday, June 28th, 2011

Ahhh… time for dessert!  There’s nothing like a cool dip of ice cream on a hot summer day.  Add this sweet, minty topping for a delectable treat.  Don’t forget, the mint featured in this recipe can be found at Gramercy Mansion’s own Koinonia Farm.

Vanilla Bean Ice Cream with Minted Honey Mango Sauce

3 cups chopped peeled mangoes, divided
6 tablespoons water
2 tablespoons mild honey
2 tablespoons sugar
1 tablespoon finely chopped mint
fresh raspberries for garnish
Vanilla bean ice cream

Purée 2 cups mango with water, honey, and sugar in a blender until smooth.
Transfer to a serving bowl and stir in remaining cup mango and mint. Serve
over vanilla ice cream and garnish with mint leaves & fresh raspberries.

Refreshing Summer Recipes – Week 2

Monday, June 13th, 2011

Now that you’ve sipped your strawberry basil lemonade (with or without a splash of dark rum!), it’s time for a snack.  Try this tasty appetizer  recipe from Chef Heather.  The featured culinary herb, fresh dill, can also be found at Gramercy Mansion’s Koinonia Organic Farm.  Or look for our label at local grocery stores.

Smoked Salmon Sausage Canape with Fresh Dill

1 cucumber sliced
1 jar whole grain mustard
6 oz. smoked salmon
6 oz. scallops
2 egg whites
3 TB chopped fresh dill
1 cup white wine
plastic wrap & 2 twisty ties

Preheat oven to 400 degrees. Place 1 inch of water and add white wine to
hotel or casserole pan and place in oven. Combine: smoked salmon,
scallops, eggs and dill in food processor and blend all ingredients. Place
20” of plastic flat on a table and scoop mixture on top. Roll mixture in
plastic wrap to form a long log. Tie off both ends with twisty ties. Place
sausage wrapped in plastic into water bath in oven and cook for 25
minutes. Remove from water bath and chill flat in refrigerator. Slice
sausage. Place sausage slices on a cucumber to serve as a canapé with a
dollop of mustard on top as a garnish.

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