What's Cooking at Monmouth?

Here's another delicious recipe from our oh-so-talented Chef Lanny...

Squash Soup

1 lb. whole butter
1 cup vegetable oil
2 ½ cups all purpose flour
2 cups chopped onions
20 lbs fresh yellow squash – cut into ¼” slices
1 gallon chicken stock
8 quarts heavy whipping cream
salt/pepper
½ cup granulated sugar
32 oz. jar pace picante sauce
3 lbs. crisp fried bacon – diced

Over medium heat, melt butter. Combine oil; add onions, sauté until tender. Add yellow squash. Cook until tender. Add flour and cook for one to two minutes, stirring occasionally to prevent sticking, add chicken stock, cream and sugar. Cook until squash is cooked to pieces – about 40-45 minutes season with salt/pepper. Garnish with small dollop of salsa and a pinch of bacon in center of soup.

Enjoy!

Lani & Ron

www.monmouthplantation.com

Our Guests Say the Nicest Things

What will you remember most about your stay at Monmouth Plantation?

The ambiance! The dinner, the grounds, the staff, Lani. Our family -5 of us- were so wonderfully treated. I am planning to make a tour back there with several girlfriends in 2008 for the Pilgrimage and Monmouth will be on the menu!

Cathy
Lake Forest, CA

This Just In ...from Visit Natchez

Blues Filling the April Air

Apr/20/2007 - Apr/22/2007

The Blues takes over Natchez with the upcoming Natchez Bluff Blues Festival. The festival grounds at Historic Rosalie will be the site where music will rise above the bluff overlooking the Mighty Mississippi River. Among the artists scheduled to appear are local artists, Black Bayou, Less than Zero, Brandon McCraney, Maggie Brown, Alvin Shelby & The Holy Family Choir, and YZ Ealey. Blues icons performing throughout this year's events are Natchez own Brent Anderson, Alvin Youngblood Hart, Rex Pruitt, Julie Ripling, Big Bill Morganfield, A.J. Slick, Sherman Lee Dillon, and Lil’ Jimmy Reed.

Special performances will take place at select nightclubs and restaurants throughout the city on Friday night, and there is a Brown Bag Lunch concert to be performed by Brent Anderson and Maggie Brown on the Vidalia Riverfront at noon Friday, to kick off the Blues Fest weekend. For more information, contact Eric Glatzer at 601-660-2792.

Yet another reason to visit Monmouth Plantation this spring.

Lani & Ron

www.monmouthplantation.com

Natchez...Where History Lives

Living History Encampment at Mt. Locust

The Natchez Trace Parkway will host period re-enactors who will erect lodges (tents) on the grounds of Mt. Locust like those used by the frontiersmen for shelter during the years 1790-1810.

Visitors are invited to view the encampment from Friday afternoon, March 30, 2007, through Sunday afternoon, April 1. Mt. Locust is located at milepost 15.5 on the Natchez Trace Parkway, about 15 miles north of Natchez, Mississippi.

The public is invited to watch frontier lifestyle demonstrations that include cooking, period toys, quilting, and tomahawk throwing. Tours of the historic Mt. Locust Inn will also be given. These programs are free to the public.

Wonderful Evening Dining at Monmouth

My husband and I had a wonderful evening dining at Monmouth Saturday night, March 24th. We shared a table with some delightful people from AL, CO, OH, TN, and AK; the food was absolutely the best ever and the staff was so attentive and accomodating. Thank you for a truly memorable experience.

Thanks again,

Janet & Ken W.

www.monmouthplantation

Looking Ahead to Summer

As spring fever takes hold of us, thoughts turn to the summer months ahead. While Monmouth fills quickly with May and June weddings, there are still some value days left for July and August, a lovely time to relax and unwind and enjoy the good ole summertime.

Lani & Ron

www.monmouthplantation.com

Sharing Guest Comments

When spring comes, I think of Monmouth . . . I look forward to a time in the future to come back. There is something about Monmouth that always represents a sort of "coming home" in my heart and mind.

Cindy

www.monmouthplantation.com

An Irish Blessing

May your blessings outnumber The Shamrocks that grow, And may trouble avoid you Wherever you go!

Lani & Ron

www.monmouthplantation.com

Another Satisfied Customer

This was our first bed and breakfast and we had a wonderful time. It is just beautiful there. We plan on coming once a year and staying in a different room each time. We only ate breakfast there and it was wonderful. All of your employees are so nice.

Thanks so much,
Dorothy & Craig R.

Weddings at Monmouth are extraordinary

Whether your dream is elegant intimacy or a lavish affair, it's your day to celebrate and our day to make it unforgettable.

Lani & Ron

www.monmouthplantation.com

Our Master Gardener

Meet Larry Stewart, Monmouth's Master Gardener. He is the man behind all those gorgeous blooming heirloom bulbs.

Larry keeps Monmouth beautiful year round, just so much more so when Spring bursts forth. We are so blessed to have him.

Lani & Ron

www.monmouthplantation.com

Grand Entrance

On a trip, once you have reached your destination, a sense of arrival is so important. It sets the tone for your whole stay. Driving up the hillside, approaching the main house at Monmouth Plantation, you are acutely aware that the place is extraordinary. You feel as if you are stepping back in time. Trust us, it only gets better from there.

Lani & Ron

www.monmouthplantation.com

From One of Our Frequent Guests...

"It is always such a rare pleasure to visit Monmouth and to soak up its beauty and its heritage. You have done so much to make this historic place a source of pride for all of us who share a fascination for the historic sites and events that serve to make us who we are."

William Forrest Winter
Governor of Mississippi: 1980-1984

Dining at Monmouth

Whether or not you stay at Monmouth Plantation during your visit to Natchez, you should not miss the unique experience of a dinner party at our antebellum mansion. Guests gather in the Quitman Study for drinks and complimentary hors d’oeuvres before moving to the lavishly decorated dining room for a five-course meal prepared under the supervision of Chef Lanny Brasher.

His acclaimed menu typically includes entrées such as filet mignon, prime rib, sea bass and lamb, and also offers “heart healthy” options of gazpacho for the soup course and fresh fruit for dessert. The prix fixe meal is $48 per person, excluding wine, tax and gratuities. Dinner is served nightly; please call 601.442.5852 or 800.828.4531 for reservations and seating times. The restaurant is not open for lunch, but luncheons can be arranged for groups of 25 or more.

www.monmouthplantation.com

Monmouth Plantation in bloom!

The gardens of Natchez are as exquisite as the city’s magnificent antebellum homes, particularly at historic Monmouth Plantation where Master Gardener, Larry Stewart, has planted more than 10,000 spring bulbs since mid December.

Since 2004 Larry has planted thousands of bulbs to add to the wonderful spring display of color at Monmouth. Many of these are Heirloom Daffodils and Narcissus that gardeners will recognize. This year the bulbs have been planted in new areas - such as the chapel area.

Larry, who has devoted his skills to the plantation for so many years, will share his knowledge of heirloom bulbs and arrays of color combinations with guests for garden tours held in conjunction with the Natchez’ Spring Pilgrimage in March and the Symphony of Gardens Tours, in early May, which will feature some of the finest landscapes in the south.

The total numbers of bulbs in Monmouth’s gardens are unknown since many were there long before the current owners, Lani and Ron Riches, purchased and lovingly restored the mansion and grounds, nearly thirty years ago. “A calculated guess would be over 50,000 by this spring,” says Larry. “What we have strived to continue with here are the heirloom bulbs that have long been associated with antebellum gardens of the south.”

According to Larry, the 2007 season will be exceptional. His favorites: the Big Eartha 25" tall tulip, the French Blend 30" tall tulip, the Lent Lily daffodil circa 1200's and Hoop Petticoat daffodil, circa 1629, just to mention a few.

To be sure, each season will be a feast for the eyes and senses!

Come see!

Lani & Ron

www.monmouthplantation.com

Spring Pilgrimage Entertainment

The Historic Natchez Pageant has been performed annually since 1932. This is a colorful, lively musical production presented by local talent in which the audience is transported back to the 1800’s. Dressed in period costumes the performers, who range in age from toddler to well beyond toddler, tell the story of Natchez in different tableaus filled with dancing and pageantry. Presented Monday, Wednesday, Friday, and Saturday, 8:00 P.M. Admission $15.00 (children half price).Click here for more >>

Please come and enjoy!

Lani & Ron

www.monmouthplantation.com

More Renovations

This is room #34, one of our darling garden cottages that have just been renovated.

Lani & Ron

www.monmouthplantation.com

Our Stunning Tulips

Our tulips are in bloom only for another couple of weeks. Don't miss this! Simply stunning.

Lani & Ron

www.monmouthplantation.com

Just in Time for Crawfish Season...Chef Lanny's Delicious Recipe!

CRAWFISH AND ANDOUILLE CHEESECAKE WITH CREOLE MUSTARD – TOMATO COULIS

CRUST - INGREDIENTS:
1 CUP (4OZ.) GRATED PARMESAN CHEESE
1 CUP FRESH BREAD CRUMBS
¼ TEASPOON CREOLE SEASONING
½ CUP (1 STICK) MELTED BUTTER

TO MAKE CRUST:
COMBINE PARMESAN CHEESE, BREAD CRUMBS AND CREOLE SEASONING IN A BOWL. ADD BUTTER AND MIX JUST UNTIL THE DRY INGREDIENTS ARE MOIST; DON’T OVER MIX. PRESS ONTO THE BOTTOM OF A 9 INCH SPRINGFORM PAN. SET ASIDE.

COULIS – INGREDIENTS:
1 TEASPOON OLIVE OIL
1 TEASPOON MINCED GARLIC
2 TEASPOONS MINCED SHALLOTS
8 ROMA TOMATOES, PEELED, SEEDED AND ¼ INCH DICED
½ TEASPOON CREOLE SEASONING
2 TABLESPOONS CREOLE MUSTARD

TO MAKE COULIS:
IN A MEDIUM SAUCEPAN, HEAT THE OIL AND SAUTE THE GARLIC AND SHALLOTS UNTIL TENDER, ABOUT 2-3 MINUTES. ADD TOMATOES AND COOK 5 MINUTES MORE. ADD CREOLE SEASONING AND MUSTARD. PUREE IN BLENDER, AND STRAIN THROUGH A FINE MESHED SIEVE. LET COOL.

FILLING – INGREDIENTS:
1 LB. CHOPPED ANDOUILLE SAUSAGE
1 TABLESPOON OLIVE OIL
1 CUP CHOPPED ONION
½ CUP DICED RED PEPPER
½ CUP DICED GREEN PEPPER
1 LB. CHOPPED CRAWFISH
28 OZ CREAM CHEESE AT ROOM TEMPERATURE
1 CUP (4 OZ.) GRATED GOUDA CHEESE
½ CUP HEAVY WHIPPING CREAM
4 EGGS BEATEN

TO MAKE FILLING:
PREHEAT OVEN TO 350 DEGREES. SAUTE SAUSAGE IN A LARGE PAN. DRAIN OFF THE EXCESS OIL AND SET ASIDE. IN ANOTHER LARGE PAN, HEAT THE OLIVE OIL AND SAUTE THE ONIONS, PEPPERS AND CRAWFISH ABOUT 2 – 5 MINUTES. SET ASIDE.

IN A LARGE BOWL, BEAT THE CREAM CHEESE AND GOUDA UNTIL SMOOTH. ADD HEAVY CREAM, ANDOUILLE AND SHRIMP-ONION MIXTURE. BLEND IN EGGS. POUR INTO THE CRUST AND PLACE PAN IN A BAKING PAN. ADD ONE INCH OF WARM WATER AND BAKE FOR ONE HOUR AND FIVE MINUTES OR UNTIL SET.

REMOVE FROM OVEN AND LET COOL FOR ABOUT ONE HOUR. REMOVE SPRINGFORM PAN AND SERVE WITH COULIS.

Enjoy!

Lani & Ron

www.monmouthplantation.com

Our Guests Say the Nicest Things

We enjoyed your December newsletter and look forward to receiving more in the future. Our visit to Monmouth plantation was memorable--we had a wonderful weekend and enjoyed being with you.

All our best wishes,

Mel and Odette Sternberg

Spring Fling Package

Experience the magnificent beauty of Natchez in bloom!

The gardens at Monmouth Plantation are breathtaking in the spring time. To celebrate their glory, our Spring Fling Package offer includes a 2 night stay, complimentary hors d’oeuvres, a romantic five-course candlelight dinner for two, tour of the main house & full Southern breakfast each morning. Only $420, double occupancy, Sun – Thurs. Based on availability. Book online now @ http://www.monmouthplantation.com/ or call 1-800-828-4531