Boldt Castle



Boldt Castle in the 1000 Islands Region of the St. Lawrence River stands as a remembrance of the magnificence of a bygone era . . . a monument of love on Heart Island of George C. Boldt for his wife Louise.

If you haven't seen Boldt Castle lately, you haven't seen Boldt Castle.
Visit Heart Island, imagine the magnificence that might have been. Wander through Boldt Castle and let your thoughts take you into another world. This romantic Island provides the setting for the saddest love story ever told.

Boldt Castle is located on Heart Island in the 1000 Islands, Alexandria Bay, New York 13607. Boat tours from both the U.S. and Canada stop at Heart Island. Extensive docking is available for private pleasure craft. A shuttle from Heart Island provides access to the Boldt Castle Yacht House. For more information please call 1.800.847.5263.




(Heart Island, Alexandria Bay, NY) A listing of the Nation’s “Most Visited Historic House
Museums” was recently released by the Almanac of Architecture and Design, ranking the 25 Most Visited Historic House Museums in the United States.


The Thousand Islands Bridge Authority’s historic Boldt Castle has been identified as the 14th most visited historic house in the United States based on its admission figures (155,680) from the 2006 operating season.

In order to compile the rankings, historic houses from among the country are polled to determine their total visitation between January 1, 2006 and December 31, 2006.
Commenting on the Boldt Castle’s ranking, Mr. Sanford, Operations Manager for the Authority’s
Boldt Castle Facilities said “this ranking places Boldt Castle in company with some of our nation’s most renowned and prestigious houses.

Excerpts from the Almanac of Architecture and Design press release:
“From homes to our nation’s leaders to castle of America’s wealthiest families to architectural
gems designed by America’s best-known architects, the Most Visited Historic House Museums ranking represents the finest in American history and architecture.

The list includes the homes of historical figures like Thomas Jefferson and Robert E. Lee, as well as such architectural landmarks like Frank Lloyd Wright’s Fallingwater, Burrall Hoffman’s Viscaya, Julia Morgan’s Hearst Castle, and Richard Morris Hunt’s Biltmore Estate. The homes date from as far back as the late-1600’s to as recent as the midtwentieth century.”

For 2006, “Biltmore Estate” Ashville, NC, was the country’s most visited historic house followed
by George Washington’s “Mount Vernon” house in VA, with “Hearst Castle” in Sansimeon, CA, ranking number 3.

Other notable historic houses making the list included Elvis Presly’s house “Graceland” in
Memphis, TN, number 4, Arlington House, Robert E. Lee Memorial in VA, number 5, Thomas
Jefferson’s home Monticello in VA, number 6, the Breaker’s Newport, RI, number 8, Abraham Lincoln’s house in Springfield, IL, number 12, House of the Seven Gables, Salem MA, number 19 and Frank Lloyd Wright’s designed house Fallingwater, Mill Run, PA. number 20.

The Thousand Islands Bridge Authority has owned and operated Boldt Castle and the Boldt Yacht House for the past 30 years, investing nearly 20 million dollars into rehabilitation and improvement projects while at the same time attracting over 5 million visitors and 700 weddings to these 1000 Islands International Region attractions.

Boldt Castle was built at the turn of the century by multi-millionaire George C. Boldt for his wife, Louise, as a testimony of the unsurpassed love of a man for his wife. Mr. Boldt came to America in the 1860's from Prussia, the son of poor parents. A man of tremendous industry and organizational skill, with daring and imagination, he became the most successful hotel magnate in America. He owned the famous Waldorf Astoria Hotel in New York City, and the Bellevue-Stratford in Philadelphia, Pennsysvania. He was the president of several other companies, a trustee of Cornell University, and the director of the Hotel Association of New York. For Boldt, to "dream" and to "do" were synonymous. And Boldt Castle stands as an eternal monument not only of a man's love for his wife, but also as a reminder that what a man's mind can conceive, his heart can accomplish. George Boldt was one man whose dreams, however fantastic, proved to be within his capacity to achieve.

Like an ancient landmark of northern Europe, the castle is modeled after buildings of the 16th century, when newly revived classical details were applied to the towered, medieval forms, combining traditional elements with modern features, such as large, plate glass windows and extensive verandas. Rising six stores from the foundation level of the indoor swimming pool to the highest tower room, an elevator served the 120 room mansion. Steel and concrete roofs and floors provided fireproof construction. Massive granite walls were richly ornamented with decorative details of cast terr cotta, and roofs were tiled with the same material.

An underground passage led from the servants' dock on the water's edge. Goods transported from barges at the dock through this tunnel to storage rooms within the Castle's foundation. The tunnel also housed water pipes and electrical wiring from the Power House.

A rocky crest of the island was extended into a level plateau by making a promenade terrace on top of the stone-walled service tunnel. In contrast to the more natural landscape elsewhere on the island, this Italian Garden was to be geometrically formal, so high retaining walls were raised on the opposite side as well, making the plan symmetrical. At the opposite extremity of the garden from the Castle's Ball Room, a fountained pool was surrounded by a curved, lower terrace, overlooking the picturesque roofscape of the Power House. Marble statuary intended for the Italian Garden, was delivered from Italy. Some of these statues were found half a century later still in crates, sunk within an old boathouse.

Boldt invested over $2.5 million to build this replica of a Rhineland castle, bringing in the finest of artists and the most skilled craftsmen for this project. He planned on presenting it to his wife on Valentine's Day as a monument of his love for her. Work was underway on the eleven buildings that would comprise the castle complex when tragedy struck. In January of 1904 Louise Boldt died, ending the dreams of a lifetime. Heartbroken, Boldt telegrammed his construction crews ordering that all work be stopped. Three hundred workmen dropped their tools and left the island. Boldt never returned to the island, leaving it instead as an unfinished monument of a love story cut short.
For 73 years the Castle and the other structures on the island were left to the mercy of the wind, rain, ice, snow, and vandals. When the Thousand Islands Bridge Authority acquired the property in 1977 it was decided that through the use of all net revenues from the Castle operation, it would be preserved for the enjoyment of future generations. Since then several million dollars have been applied to rehabilitating and restoring the Heart Island structures. The island is now fully accessible to the handicapped, has complete restroom facilities, picnic areas, as well as a food and beverage concession to make your visit more comfortable.

Wander in awe as you explore the Castle's 120 rooms, and try to imagine how they might have been luxuriously furnished and used in all their splendor, if Louise Boldt had not died so early. Gaze out the Castle's 365 windows that overlook the magnificent beauty of the Thousand Islands. And imagine the gaiety and parties that might have been held in the castle and the surrounding gardens.

The first level of the Castle has been turned into a museum, filled with exhibits dedicated to the lives of George and Louise Boldt and the development of the Thousand Island region.
Stroll the paved walkways that traverse the island leading to the Castle, the Power House, Alster Tower, the Hennery, and the Gazebo.

Power House and Clock Tower, designed after the fashion of a Medieval Tower, and located on the eastern end of Heart Island. This facility was intended to house coal fired steam generators to provide electricity to the island. An arched, stone bridge connects the Power House to the island, and the highest tower provided river traffic with illuminated clock faces and the music of chimes. Inside you'll find displays and photographs depicting the lifestyle of a by-gone era in the Thousand Islands at the turn of the century. You'll also find its steam engine generator, typical of the type that would have been used to provide power and illumination for the island estate.

Alster Tower, the Boldt's playhouse, was the first structure Boldt erected on Heart Island. Its design suggests a defense tower similar to those on the Alster River in Germany. But this curious mini-castle probably was not pre-designed, since it would have been nearly impossible to describe its eccentric and irregular forms on paper. It was likely improvised by Boldt himself in a highly personal manner, and evolving as it rose. This building was intended for the entertainment of guests and the Boldt children. The ornate "Shell Room" was to be used for dancing, and was so named because of the shape of the roof. The basement housed a bowling alley, and the upper floors were to include a billiard room, library, bedrooms, cafe, grill and kitchen. Unlike the main residence, which was never completed, this whimsical "play house" was completed and occupied by the Boldt family during the four years when the Castle was being erected. After extensive renovations to repair the deterioration of the edifice, Alster Tower is now open to visitors.




The Arch, patterned after the Arch d'Triumph, was intended to provide a formal grand entry for launches that would deliver guests from large yachts anchored in deep water, or from other islands and the mainland. The arch was to be a welcoming point for guests, and symbolized Boldt's triumph over poverty. Stones were cut and delivered for double rows of columns which would enclose a covered walkway, extending from each side of the arch. A drawbridge within the opening was to provide a promenade on the embankment of the Swan Pond. Unfortunately, this ambitious project was far from complete when work was ceased at the death of Louise Boldt.
The Boldt Yacht House, located on nearby Wellesley Island can be seen from Heart Island's north side, was built to house the family's three yachts and houseboat. The main space rises 64 feet to accomodate tall masts and rigging of their yacht in slips 128 feet long, with doors so huge and heavy that an engine was required to open and close them. The yacht house included a shop to build racing launches as well as living quarters for the crew and maintenance staff. The Yacht House was opened to the public for the first time in the summer of 1996, after undergoing extensive repairs. It now serves as a museum where you can see some of the boats actually used by the Boldt family.Plan to spend your next vacation in the Thousand Islands Region and tour Boldt Castle in person. You will want to return again and again to witness the improvements as the repairs and reconstruction continue.







( Yacht House )



The island where Boldt Castle stands was named Heart Island by Mr. Boldt, perhaps because of the romantic significance of the name, and in recognition of the physical shape of the island after his modifications. Before then, however, the island was named Hart Island, after the previous owners. The original home which stood on the castle site when George Boldt purchased the island was slid across the ice to Wellesley Island during the winter of 1899, being made a part of the exclusive Thousand Island Club frequented by the very wealthy of the period. That home is now being renovated as a Bed & Breakfast, and has been renamed Hart House in honor of the original owners.

~The Boldt Castle logo, the names Boldt Castle, Boldt Yacht House and Thousand Islands Bridge Authority are reistered trademarks in both the US and Canada. ~

Touring Thousand Island Region


When on Vacation we were fortunate enough to visit the Thousand Islands Region. We took a boat tour with Uncle Sam's Boats. The tour was about three hours long and consisted of viewing American Millionaire and Canadian Millionaire estates. The Tour ended at Boldt Castle.

The 1000 Islands Region is an international tourism destination, encompassing communities on both sides of the US and Canada border along the St. Lawrence River and the eastern shores of Lake Ontario. The region takes its name from the more than 1000 islands that dot the lake and river along this international waterway. The region extends from Kingston to Cornwall on the Canadian side, and from Oswego to Massena on the US side, reaching inland to the foothills of the Adirondack mountains to embrace the communities that are west and north of the Adirondack Park, and the four NY Counties of Oswego, Jefferson, Lewis and St. Lawrence.

The 1000 Islands Region is found along the Saint Lawrence River along the northwestern edge of New York State and Southeast Ontario.The region starts on the west where Lake Ontario empties into the St. Lawrence River at Cape Vincent, and extends to the northern edge of St. Lawrence County at Massena on the US side.On the Canadian side of the border the 1000 Islands Region extends from Kingston to Cornwall, Ontario.

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Pool workout for arthritis

It is an advantage staying home with the kid because I am able to get in the pool a lot more. I have two really bad knees and the pool has been a great relief. I actually purchased a workout designed for seniors to workout in the pool. Even just getting in the pool and playing with the kids has helped tremendously.

Half Moon Cookies

I dont want to keep sounding like that "yankee" that grew up in NY. Since we have moved to Florida I have noticed many things that dont seem right. One thing is half moon cookies. Please tell me, Why all places that sell theses cookies frost them on the round side instead of the flat side?

HALF-MOON COOKIES (HEMSTROUGHT'S BAKERY)
Makes about 30

FOR THE COOKIES:
3 3/4 cups flour
3/4 tsp. baking powder
2 tsp. baking soda
2 1/4 cup sugar
16 tbsp. margarine, cut into pieces
3/4 cup cocoa, sifted
1/4 tsp. salt
2 eggs
1 tsp. vanilla extract
1 1/2 cups milk

Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
Sift together flour, baking powder, and baking soda in a medium bowl and set aside. Put sugar, margarine, cocoa, and salt in bowl of standing mixer and beat on medium speed until fluffy. Add eggs and vasmooth; repeat nilla and continue to beat. Add half the milk, then half the flour mixture, beating after each addition until with remaining milk and flour mixture. Spoon or pipe batter onto parchment-lined baking sheets, making 3-inch rounds 2-inches apart.
Bake until cookies are set, about 12 minutes. Allow to cool, then remove from parchment.

FOR THE FUDGE ICING:
3 1/2 oz. bittersweet chocolate
3 1/2 oz. semisweet chocolate
1 tbsp. butter
4 1/3 cups confectioners’ sugar, sifted
2 tbsp. corn syrup
1 tsp. vanilla extract
Pinch salt

Melt bittersweet and semisweet chocolates and butter in the top of a double boiler over simmering water over medium heat. Add confectioners’ sugar, corn syrup, vanilla, salt, and 6 tbsp. boiling water and mix to a smooth, stiff paste with a rubber spatula. Thin icing with up to 8 tbsp. more boiling water. Icing should fall from a spoon in thick ribbons. Keep icing warm in a double boiler over low heat.


FOR THE BUTTERCREAM ICING:
7 cups confectioners’ sugar
16 tbsp. room temperature butter, cut into pieces
1/2 cup vegetable shortening
7 tbsp. milk
1 tbsp. vanilla extract
Pinch salt

Put sugar, butter, shortening, milk, vanilla, and salt in the bowl of a standing mixer. Beat on low speed to mix, then increase to medium and beat until light and fluffy.

TO FROST THE COOKIES:
Using a metal spatula, spread about 1 tbsp. of warm fudge icing on half of the flat side of each cookie. Spread the other half of each cookie with 1 heaping tbsp. buttercream icing.

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Eveything For Pizza



Homemade Pizza
Posted by Elise on Jan 8, 2007
The following method I patched together from recipes in both Joy of Cooking and Cook's Illustrated The Best Recipe. I made two batches of dough, four pizzas in all, with varied toppings. Next time I'll be a bit more patient with stretching out the dough so I can get it even thinner. Look to the end of this post for some excellent links about pizza from other food bloggers.

Homemade Pizza Recipe

Ingredients
Pizza Dough: Makes enough dough for two 10-12 inch pizzas
1 1/2 cups warm water (105°F-115°F)
1 package (2 1/4 teaspoons) of active dry yeast (check the expiration date on the package)
3 1/2 cups bread flour (can use all-purpose but bread flour will give you a crisper crust)
2 Tbsp olive oil
2 teaspoons salt
1 teaspoon sugar
Pizza Ingredients
Olive oil
Cornmeal (to slide the pizza onto the pizza stone)

Tomato sauce
Mozzarella or Parmesan cheese, shredded
Feta cheese
Mushrooms, thinly sliced
Bell peppers, stems and seeds removed, thinly sliced
Italian sausage, cooked ahead
Chopped fresh basil
Pesto
Pepperoni, thinly sliced
Onions, thinly sliced
Sliced ham

Special equipment needed
A pizza stone, highly recommended if you want your pizza dough to be crusty
A pizza peel or a flat baking sheet
A pizza wheel for cutting the pizza, not required, but easier to deal with than a knife
Method

Making the Pizza Dough
1) In the large bowl of a heavy duty electric mixer (such as a Kitchen Aid), add the warm water. Sprinkle on the yeast and let sit for 5 minutes until the yeast is dissolved. Stir to dissolve completely if needed at the end of 5 minutes.

2) Attach a mixing paddle to the mixer. Mix in the olive oil, flour, salt and sugar on low speed for about a minute. Remove the mixing paddle and replace with a dough hook. Knead using the mixer and dough hook, on low to medium speed, until the dough is smooth and elastic, about 10 minutes. If you don't have a mixer, you can mix and knead by hand.

3)Place ball of dough in a bowl that has been coated lightly with olive oil. Turn the dough around in the bowl so that it gets coated with the oil. Cover with plastic wrap. Let sit in a warm place (75-85°F) until it doubles in size, about 1 to 1 1/2 hours. If you don't have a warm spot in the house you can heat the oven to 150 degrees, and then turn off the oven. Place the bowl of dough in this warmed oven to rise.
At this point, if you want to make ahead, you can freeze the dough in an airtight container for up to two weeks.

Preparing the Pizzas
1) Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 450°F for at least 30 minutes, preferably an hour.

2) Remove the plastic cover from the dough and punch the dough down so it deflates a bit. Divide the dough in half. Form two round balls of dough. Place each in its own bowl, cover with plastic and let sit for 10 minutes.

3) Prepare your desired toppings. Note that you are not going to want to load up each pizza with a lot of toppings as the crust will end up not crisp that way. About a third a cup each of tomato sauce and cheese would be sufficient for one pizza. One to two mushrooms thinly sliced will cover a pizza.

4)Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a slightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further. Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter - 10 to 12 inches. Use your palm to flatten the edge of the dough where it is thicker. You can pinch the very edges if you want to form a lip.

5) Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Use your finger tips to press down and make dents along the surface of the dough to prevent bubbling. Let rest another 5 minutes.
Repeat with the second ball of dough.

6) Lightly sprinkle your pizza peel (or flat baking sheet) with corn meal. Transfer one prepared flattened dough to the pizza peel. If the dough has lost its shape in the transfer, lightly shape it to the desired dimensions.

7) Spoon on the tomato sauce, sprinkle with cheese, and place your desired toppings on the pizza.

8) Sprinkle some cornmeal on the baking stone in the oven (watch your hands, the oven is hot!). Gently shake the peel to see if the dough will easily slide, if not, gently lift up the edges of the pizza and add a bit more cornmeal. Slide the pizza off of the peel and on to the baking stone in the oven. Bake pizza one at a time until the crust is browned and the cheese is golden, about 10-15 minutes. If you want, toward the end of the cooking time you can sprinkle on a little more cheese.

Links:
Apple, Bacon, and Onion Pizza from Stephen of Stephen Cooks
Potato Pizza from Susan the Food Blogga
Three Onion and Three Cheese Pizza from Farmgirl Fare
New York pizza worth missing a plane for by Brett of In Praise of Sardines
Meatball Deep Dish Pizza from Chopper of Belly Timber
Cilantro Chili Pizza from Brownie Points
Perfect pizzas from Sean of Hedonia
Best Pizza Dough Ever from Heidi of 101 Cookbooks
Luzzo's and the Quest for the Perfect Pizza essay by Jeanne of Cook Sister
Rustic vegetarian pizzas with whole wheat crust from Stefania of CityMama
10 steps to painless pizza making - useful tips from Deb of Smitten Kitchen

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