What's New ???

 

Don't miss our Recipes at the bottom of the page!

New Casting for the 60th Anniversary of Stratford Shakespeare Festival


For information visit http://www.stratfordfestival.ca/uploadedFiles/Stratford/media/2011_Press_Releases/PressRelease2012ca 

 

Business Meetings and Corporate Guest Facilities

Common areas can be easily adapted to accommodate business meetings and  gatherings

and office equipment is available upon request.

Lunch and refreshments can be provided for an additional fee.

Stratford's Chocolate Trail

Think Chocolate - Think Stratford!

 Choose chocolate treats from twenty-one stops ready to welcome you from chocolate mocha sauce to chocolate mint bath salts to chocolate martinis.

There are treats to please every chocolate lover. Dip into Stratford and buy your Choco-pass to get started.

Details at welcometostratford.com/chocolatetrail

Victoria's Fused Glass Studio on Site


Using a variety of fusing techniques, Victoria makes unique cabochons with clear, coloured and dichroic glass. By twisting 14K gold-filled, sterling silver, or copper wire around the cabochons she creates one-of-a-kind necklaces, pendants, earrings and bracelets.

Colourful window and garden art can be made in any colour combination to suit your decor.  Fused glass birds, windchimes, and large and small window panels look beautiful hung to catch the light.  Art glass bowls, plates and serving dishes are also available.

Custom orders are welcome.

Take a little bit of Stratford home with you on your next visit!


Spa Packages Now Available!  See our Packages Page! 

Indulge yourself when you visit The Mornington Rose with a Spa Package tailored to suit your individual needs and wants.   Esthetic Services such as relaxing aromatherapy massages, facials, manicures, and pedicures are available for that extra pampering you love.


Do a little something for yourself to make your stay more memorable, and let us make your visit complete!

Recipes!!!

Baked Breakfast Frittata

 

  • 2 cups bread cubes, a variety, toasted or not, or diced potatoes or hash browns

  • 1 cup diced bell peppers, any colour        1/2 cup diced onion

  • 2 cups grated aged cheddar cheese          9 eggs well beaten     1 1/2 cup milk      1 tsp salt      

  • 1/4 tsp each garlic powder and nutmeg            dash of cayenne and/or black pepper

  • any fresh herbs you have handy, finely chopped or 1/2 the quantity dried

Spray or grease 8 individual ramekins (4 inches across x 1 1/2 inches deep)with shortening or margarine (not butter, it burns)

Put 1/4 cup bread cubes or crumbs in the bottom of each, then layer the peppers, onions, herbs and cheese, dividing evenly

Mix egg, milk and remaining ingredients, pour over bread mixture and soak for a bit (or overnight)

Transfer to cookie sheet with edges and bake at 375* for about 30 minutes, or until puffed and golden

 

Serve with bacon, asparagus, and grilled tomatoes with parmesan crumbs.


Make it Mexican, and serve with spicy sausages, sauteed mixed peppers, salsa and sour cream

 Murray's Seed Bread

             Warm together:                       3 1/4 c. milk    1/2 c. honey   1/4 c. molasses    1/4 c. butter

          In a mixer bowl put:                        1 c. each  all purpose, rye, multi-grain, and whole wheat  flour

     Add:                        4 1/2 tsp (2 packages) of dry yeast and mix.
Mix liquid mixture into dry at slow speed until blended, then mix 3 minutes on high speed.

                                     Mix in:                        1 cup of seeds (sesame, sunflower, flax, poppy, Red river cereal)

   Work in:                        an additional 4 1/2 cups of whole wheat flour.
Knead 8 - 10 minutes.
Put in a greased bowl, spray or grease top, and let rise until double in bulk, about 1 hour.
Punch down, divide into 3 small or 2 larger size loaf pans and let rise again until double, about 30 minutes.
Bake at 375 degrees for 30 minutes.

Turn out onto racks to cool. Bread is cooked when it sounds hollow when tapped. Brush warm tops with butter if desired.


Enjoy with butter and home-made jam or preserves!

Broccoli Salad

Make the salad dressing the day before you need it and refrigerate to blend flavours.  Mix with the rest of the ingredients just before serving.
Dressing:
1 c. mayonnaise - regular or light
1/4 c. sugar - more or less to taste
2 tbsp. cider vinegar
1 tsp. poppy seeds

Combine the following and add the dressing:
2 heads of broccoli florets
1/4 to 1/2 c. dried cranberries or raisins
1/4 to 1/2 c. pecan pieces or walnuts (preferably toasted)
1/4 c. sweet, red, or vidalia onion, chopped finely

If the broccoli heads are very small, you can use the stems as well, or just the stems, reserving the florets for another use. Peel the outer layer and shred or chop finely. Then call it Broccoli Slaw instead of salad!

This dressing is also great on a salad of chilled blanched green and yellow beans with finely chopped red pepper and red or white onions.

Award Winning Roasted Squash, Sweet Potato and Garlic Soup

Voted Best Creamy (amateur category) at the Alzheimer Society Fund-raiser "Soups On"  2011


1 sweet potato (¾ lb.)   1 acorn squash (2 lb.)   1 small onion    salt & pepper

5-6 cloves garlic    ½ cup light cream   3 ¾ cups chicken stock 

 ¼ tsp. dried thyme   nutmeg  Olive oil

 

Cut vegetables in half lengthwise, brush cut sides with oil and place cut side down in shallow roasting pan.  Place unpeeled  garlic on a square of foil  brushed with olive oil, and twist into a small bundle. Roast all at 375*  for about 40 minutes or until light brown.

When cool scoop the flesh from the skins, and squish each garlic clove from its paper skin.

 In large saucepan add chicken stock to vegetables and simmer, partially covered, stirring occasionally, until the vegetables are very tender.  Add thyme. Cool slightly. 

Use a hand/ immersion blender to blend ingredients until smooth, or transfer to blender or food processor and puree, working in batches if necessary. (If using  food processor, strain off cooking liquid and reserve.  Puree with enough cooking liquid to moisten, then combine with remaining liquid.)                                                                                                                      

 Season to taste with salt and pepper, simmer 5 – 10 minutes until completely heated through.

Stir in cream, and reheat slightly.  Do not let the soup boil.

Garnish with a swirl of sour cream and sprinkle with nutmeg and chopped chives.