Golden Lamb Inn P.2

This is a continued post
part one

The stairs from the 1st Floor to the 2nd Floor

 (looking from the 3rd floor)

The 2nd Floor Landing

The guest rooms start on the Second Floor

There are 2 main hallways on this floor

Looking from the guest rooms to the 2nd floor staircase

This one leads to the dining rooms

There are also 5 dining rooms on the 2nd Floor

This is the largest

The mantle in one of the smaller dining rooms

Why is Devon so scared?

Oh my, a face only a mother could love...

3rd Floor

3rd Floor to 4th floor staircase

There is a museum as well on the 4th floor that has Shaker furniture

and a room that is rumored to be haunted

Christmas Eve Dinner - Golden Lamb P.1

We had wanted to go to eat on Christmas Day
however we never could find any where serving

so we decided on Christmas Eve

I had waited to long to make reservations

so we ended up having to go at 3:30Pm

We went to a place called

The Golden Lamb Inn

occuring to their website:

The Golden Lamb is recognized as the oldest continuously operating business in the State of Ohio.
On December 23, 1803, Jonas Seaman spent $4 for a license to operate
a "house of Public Entertainment".
The Golden Lamb got its name due to the fact that many early pioneers could not read,
so giving a business a name that could be easily drawn and recognized,
such as the Black Horse or Golden Lamb, was a necessity.

The brick building where the Golden Lamb moved to and currently resides was built in 1815.

The original building was a two story structure located where our lobby area

 and Dickens dining room currently stand. In 1844 a third story was added.

Shortly after, in 1854 a three story wing was added which is where our Shaker

and Buckeye room dining rooms currently stand. In 1878, a fourth story was added

 to accomodate the workers who would bring the railroad to Lebanon.

 The gift shop and Black Horse Tavern were added to the structure in 1964.

The Golden Lamb was visited by so many prominent guests in the early 1800's

because it was located halfway between Cincinnati and the National Road (U.S. 40).

 Robert H. Jones' ownership of the property beginning in 1926 marked

 the transformation of the old hotel into the great attraction and marvelous

 restaurant it is today. Under their guidance, the inn's

 great reputation became well known throughout the country.

Their ownership also market the restoration of the hotel to its original name,

The Golden Lamb.

The Golden Lamb has been visited by twelve American Presidents:

William Henry Harrison, Benjamin Harrison, John Quincy Adams, Martin Van Buren,

 Ulysses S. Grant, Rutherford B. Hayes, James A. Garfield, William McKinley,

Warren G. Harding, William Howard Taft, Ronald Reagan, and George W. Bush.

Other famous guests to visit the Golden Lamb include Charles Dickens, Mark Twain,

Harriet Beecher Stowe, Daniel Webster, Bill McIntire, Thomas Corwin,

Clement Vallandigham, Cordell Hull (who went to school in Lebanon), Robert A. Taft,

Most recently on September 8, 2008 Republican presidential and vice-presidential

candidates Sen. John McCain and Alaska governor Sarah Palin dined and spoke at the Golden Lamb.

The Lobby

Back to Dinner:

The holiday entrees we got to chose from:

Our House Favorite Roast Leg of Lamb

Golden Lamb Favorite Skillet Fried Chicken

Roast Butler County Turkey

Chargrilled Lamb Chops

Roast Indiana Duckling w/ Orange Sauce over Wild Rice

Portabella Mushroom stuffed w/ Three Cheeses and Artichokes topped with a Mornay Cream Sauce

Baked Chicken Breast served w/ Sundried Tomato Sauce

Baked Atlantic Salmon stuffed w/ Crabmeat & Black Tiger Shrimp topped with a white wine Cream Sauce

Sauteed Cajun Red Snapper w/ Roma Tomato Cucumber Salsa

Pasta Primavera tossed w/ Broccoli, Cauliflower and Peppers in a light Herved Tomato Broth

Shrimp and Scallop Fetuccine w/ Proscuitto and Leeks in Roasted Garlic Cream Sauce

Blackened Top Sirloin topped w/ a crumbled Bleu Cheese butter Sauce

NY Strip Sirloin seared w/ Chef's secret spice blend and served with Fried Onion Slivers

Filet Mignon w/ mushrooms in syrah sauce

Prime Rib of Beef slow roasted and served au jus with Horseradish Sauce

My hsb had:
Hot Slaw

Prime Rib of Beef slow roasted and served au jus with Horseradish Sauce

My dtr had:
Dinner Salad

Baked Atlantic Salmon stuffed w/ Crabmeat & Black Tiger Shrimp

topped with a white wine Cream Sauce

I had
Casear Salad

Roast Indiana Duckling w/ Orange Sauce over Wild Rice

Included with the meal:

Chuncky applesauce

apple butter w/ the rolls

The dining room we ate in:

See part two for photos of the inn

Holiday Wish

Merry Christmas
from
our home

to
yours

I truly appreciate

 all the support

 and

words of encouragement

 everyone has  

given me

over the past months

Christmas Crack, Peanut Brittle and Punch

Seems like a very odd combo.....

I got this recipe at Jungle Jim's Store in Cincy a few years ago
I was getting ready to tell my sister about it
but she brought up that she had had this great candy
that my niece had made - it was the same item
except mine has chopped pecan on it
Now if we lived int he same area
it would be one thing but we live 685 miles apart!

Christmas Crack
aka Mock Toffee Bars

Saltine crackers

1 cup brown sugar

Pecan pieces

1/2 cup butter

12 oz. chocolate chips

Line cookie sheet with foil; butter heavily or use parchment paper and spray oil

Place crackers side by side to cover cookie sheet,

salted side up.

Combine butter and brown sugar 
and cook until it boils and bubbles

(3-4 minutes).

Pour over crackers - I spoon it over the crackers
 because pouring
moves the crackers
 and this way you can 
get the crackers somewhat 
evenly coated

bake 7 minutes at 375 degrees. Remove from

oven and sprinkle with chocolate chips.

 Spread chocolate with spatula.

Sprinkle

with nuts and 
press into chocolate with spatula.

When cool; break into pieces

and enjoy! 
Can refrigerate to speed cooling

This recipe was given to me by my daughters great Aunt Yevonne
I love that is microwavable and so very very easy
Mke ure the day is not to humid 
or it will not set up properly

There is a very funny story abt peanut brittle
One year I put it on the porch to cool
I went out after abt 30 min
and found the squirrels
munching on it!
I guess they had a sugar buzz going on that day

Old Fashion Peanut Brittle



1 C raw peanuts
1 C sugar
½ C white corn syrup
1/8 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
1 tsp. butter or oleo


In a 1-½ quart casserole, stir together peanuts, sugar, syrup, and salt. Cook 8 minutes at high, stirring well after 4 minutes. Add butter and vanilla. Cook 1 minute longer at high. Add baking soda and quickly stir until light and foaming. Immediately pour onto lightly buttered baking sheet. Spread out thin. When cool break into pieces. Store in an air-tight container.

I had this punch at a military Christmas Party years ago

and have made it for every event

I've had punch at

It reminds me of Sonic's Limeade

Holiday Refresher Punch

1 liter Hawaiian Punch, chilled

6-ounce can frozen limeade concentrate, thawed

2 cups water

1 liter 7-Up, chilled

Stir together the Hawaiian Punch, limeade, and water,

Just before serving, pour in the 7 Up Add plenty of ice cubes.

Makes 14 6 oz servings. Add plenty of ice cubes,

Optional garnish: Float very thin lime slices or cherries 

I found coke products in these round ornament looking bottles
I put the coffee liqueur I made in them
aren't they cute????

the recipe for this is here