Yelton Manor Bed and Breakfast

Yelton Manor B&B All Inclusive Small Elopement Package

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Yelton Manor B&B All Inclusive Small Elopement Package:

$900.00Two hands forming a heart around the sun at sunset over water

This is perfect for couples on a budget who want an intimate experience with all the special touches. Let us make it perfect for you.

The Small Elopement Package contains:

*Location of your choice on the YMBB property or at the South Haven beaches or parks.

*Opportunity to invite up to 4 other people to join at the inn for the ceremony and reception.

*Overnight accommodations in best suite available for wedding couple. Additional nights can be purchased at regular rates.

*Breakfast delivered to suite on the morning after.

*Wedding Officiant * Ceremony Consultation *Witnesses

*3 rose bouquet and rose boutonniere for wedding couple

*1 hour ceremony and small reception *8” Wedding cake and service (8-12 portions) *Champagne toast (up to 6 persons)

*All paperwork managed and filed promptly and professionally

*Casual photography (not professional)

*If ceremony is performed at the beach there is no limit to number of guests, but the number of non-registered guests on the inn’s property is limited to a maximum of 4 for the ceremony and reception period only. If more will attend at YMBB they must book rooms (see “We Host Small Weddings!”). Non-registered guests must park off-site please.

Call and speak with Elaine to make arrangements  269.637.5220.

Includes free parking for registered guests. Minimum night stays for weekends and holidays applies.

Staff gratuity, taxes and fees additional.

We host small weddings!

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Yelton Manor B&B Whole House Elopement Package

For the wedding couple who want all the luxury and intimacy of our beautiful lakeside B&B for fun and togetherness… without the fuss!

Includes:

*Location of your choice for the ceremony on the YMBB property or at the South Haven beaches or parks

*Overnight accommodations for all. Additional nights can be purchased at regular rates.

*Wedding Officiant   * Ceremony Consultation * Witnesses

*3 rose bouquet and a rose boutonniere for the wedding couple

*1/2-hour ceremony

*All paperwork managed and filed promptly and professionally

*8” Wedding cake and service (8-12 portions), larger negotiable

*Champagne toast and service

*Casual photography (not professional)

 

Lodging Options:

Lodging only:

17 Rooms (34 adults), both The Manor and The Manor Guest House: $5,700

11 Rooms (22 adults), The Yelton Manor   $3,600

6 Rooms (12 adults), The Manor Guest House  $2,600

 

With full breakfast included:

17 Rooms: (34 Adults), both The Manor and The Manor Guest House: $6,300

11 Rooms: (22 Adults), The Yelton Manor: $4,000

6 Rooms (12 Adults), The Manor Guest House :  $2,800

 

Includes free parking. Minimum night stays for weekends and holidays applies.

Staff gratuity, taxes and fees not included.

 

Option for afternoon hor d’oeuvres reception @ $15/person by pre arrangement.

 

The inn and gardens are available to all for enjoying during their stay.

 

Sorry, no decorating, furniture rearrangement or dance party-type reception is possible. There are local bars and restaurants within walking distance for dinner and late night entertainment.

 

Call or email to discuss dates and options!

 

Favorite Best Macaroni and Cheese

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Mac and Cheese is the ultimate comfort food that lends itself to many exotic, delightful variations.  To me, the fundamental childhood version is best. This suits the mood for all ages at any family gathering, its simplicity never disappoints. Especially in this case, when it’s upgraded from antiquity to include the very best essential ingredients (organic cheese, butter and milk) for the bechamel and an effective stove top technique.

Make this recipe in one broiler safe 9X13 casserole dish, or break into 2 8X8 squares. You can also use individual ramekins.

Cook 1 LB of elbow macaroni in about 4 qts of boiling water and some salt. Under cook the pasta to just el dente.

Shred 8 oz Monterey Jack cheese and 8 oz Sharp Cheddar Cheese and set aside with a tsp of salt. In heavy Dutch oven, heat 5T butter over medium heat until foaming, whisking. Whisk in 6T flour, 1 1/2 teaspoons powdered mustard, 1/4 teaspoon cayenne, combining. Continue whisking until fragrant and deep in color, about 1 minute. Gradually whisk in 5 cups of milk, whisking constantly until it boils. Mixture must attain full boil in order to fully thicken. Reduce heat to simmer, whisking occasionally, until consistency of heavy cream, about 5 minutes.  Turn off heat. Add shredded cheeses and salt. Stir to combine until creamy. Add pasta. Cook over low medium heat, stirring, until hot and steamy.

Transfer mixture to casserole dish(es). Top with bread crumbs, panko, shredded Romano or Parmesan cheese, smashed potato chips, crushed red or black pepper, your choice.  Place under broiler, watching closely, until top is browned.  Cool about 5 minutes and serve. Tabasco sauce and celery salt are nice condiments at the table.

Mac and Cheese microwaves nicely for a follow-up meal, but be sure to use the DEFROST cycle on your microwave. This keeps the cheeses from being ruined, seizing up, separating, and ruining the dish. Now you know.

Can you add diced ham and peas? Of course you can!!! Can you add kielbasa? Of course you can! (I’m a vegetarian though…)

Sweet Pickled Jalapeno Peppers AKA “Cowboy Candy”

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The single most requested recipe from our afternoon Beach Break Snacks is now here!

Piled on cream cheese and crackers, stuffed into hummus wraps and sandwiches, with deviled eggs, in Bloody Marys, there is no end to how to enjoy these! Be sure to save the leftover sweet/hot syrup for basting over summer BBQ!

I triple this recipe because I’m always cooking for a crowd, you may also wish to double or triple it and make it your signature gift from your own kitchen.

These can be made year round but the jalapeno grown nearby to you in summer are the freshest and hottest choice!

Gather up:

3 lbs fresh, firm jalapeno peppers

2 cups cider vinegar

6 cups white granulated suga

1/2 teaspoon turmeric

1/2 teaspoon celery seed

3 teaspoons granulated garlic (or 1 1/2 tsp garlic powder)

1 teaspoon ground cayenne pepper

Wear gloves and be certain not to touch your face, eyes or anything else when in process.

Remove and discard the stems from peppers, then slice into 1/4 inch rounds. There is no need to separate the pith or the seeds.

In a very deep pot, bring cider vinegar, sugar, turmeric, celery seed, garlic and cayenne to a boil. Reduce heat and simmer for 5 minutes.  Add the sliced peppers and simmer gently for 4 minutes.  Use a slotted spoon and remove the peppers.  Turn heat up under the syrup pot and bring to a full, hard, rolling boil for 6 minutes.

Spoon the pepper rings into sterile canning jars, leaving 1/4″ head space.  (I use pint jars for family, half pints for gifts.) Ladle hot syrup into the jars. Use a wooden chopstick to release air bubbles several times. Wipe rims with wet paper towel, seal and cap. Process in a boiling water bath for 10-15 minutes. Let sit 24 hours on cooling racks, wipe and label.

Get your rubber gloves on and get to it!

 

Rhubarb Custard Bars

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IMG_8302 Here is a super simple bar, the crust much like a sugar cookie and the guts a creamy, custard goo of rhubarb-ness!

The crust whirrs up in seconds in the food processor and bakes while you are mixing up the custard.

Line a small square baking dish (8X8) with parchment paper.  This helps you simply lift the entire batch out and onto a cutting board after they cool.

If you double this recipe (highly recommended!) use two 8X8 dishes rather than one large baking dish, because the cookie edges are an important element….more edges = more awesomeness!

Preheat the oven to 350 degrees.

Pulse in a food processor: 1 cup flour, 1/2 cup sugar, 1/2 cup (one stick) unsalted butter. Press into the prepared pan.  Bake for 15 minutes, the crust will remain pale and still soft.

Whisk together 2 large eggs, 1 cup sugar, 1/4 cup flour, 1/4 tsp salt. Stir in 2 cups diced rhubarb.  Pour the custard into the hot crust, return to oven and bake for 45 minutes.

Let the bars cool, lift with the parchment to a cutting board and cut into squares.  Needless to say, this is especially wonderful while still a bit warm and topped with a scoop of vanilla ice cream.

 

 

 

Eggs shared with LOVE!

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happy chickensLocal South Haven friend Donna Allgaier-Lamberti is a self proclaimed ‘Chicken Mom”! “My GIRLS!”, Donna gushes when asked about her chickens.

Donna’s hens, in teamwork with Donna’s amazing talents, hard work and love, are now producing Yelton Manor B&B’s delicious breakfast eggs!

Donna nurtures a White Cochin named Snowball and 3 Black Cochin/Phoenix mix (Freckles, Sweet Pea and Goldy) hens. She also mothers 3 Rhode Island Reds, (Elsa, Crystal and Anna) a Heritage line which she nurtured by hand from day old chicks. Her Grandchildren named all the hens.

 

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Free range, the much loved hens are fed layers feed, hand sprouted mung beans, fresh herbs and “all the bugs and worms they can find”.  Donna says they are also great mousers!  Snowball lays a smallish pink/white egg, the Rhodies a gorgeous brown egg.

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Please join us to discover the amazing pleasure of eating these nutritious, delicious eggs. Luscious, healthy goodness, served up every morning on the breakfast buffet and contributing distinctive deliciousness to all our baking too.

Kudos!
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