Hartstone Inn

Penobscot Narrows Observatory

noreply@blogger.com (Hartstone Inn) — Wed, 28 May 2008 22:36:00 +0000

Today, Mary Jo, her parents and I went on a short drive north of Camden to see the new bridge crossing the Penobscot River in Prospect, Maine. The Penobscot Narrows Bridge is the only bridge in North and South America with an Observatory. In fact, there are only 2 other bridges world-wide with an observatory; one in Thailand and one in Slovakia. The bridge is located about 40 miles North-East of Camden on Route One. The Observatory sits 42 stories above the Penobscot River and commands breathtaking panoramic views South-West to Penobscot Bay and North-East (inland) where you can watch the Penobscot River weave through the landscape for miles and miles.

The Penobscot Narrows Observatory is open May 1 - June 30 (9 a.m. to 5 p.m.), July 1 - August 31 (9 a.m. to 7 p.m.) and September 1 - October 31 (9 a.m. to 5 p.m.). Admission fee is a very reasonable $5 per person and includes admission to Fort Knox State Historic Site which is right next door. A great way to spend a day on your next visit to Camden.

Hartstone Inn's "Maine Wine and Cheese Experience"

noreply@blogger.com (Hartstone Inn) — Thu, 15 May 2008 12:27:00 +0000

The midcoast Maine area is rich in regional culinary tradition and since we know many of you share our passion as "foodies," we are proud to feature our "Maine Wine and Cheese Experience." This five-hour tour takes you to two local wineries and a local sheep dairy.

The first stop is Savage Oakes Winery which features wines made from grapes and apples; they also tend to a herd of Belted Galloway Cows. The second stop is Sweetgrass Winery & Distillery, and they specialize in fruit wines and distilled spirits including port, gin and fruit brandies. Tastings at both wineries are included and each vineyard has a gift shop. The tour ends at Ellsfarm Sheep Dairy, run by Perry Ells. At the dairy, visitors will start with a cheese tasting of several artisanal cheeses including those made from the very sheep you will see being milked. Ellsfarm is a family run sheep dairy located on a 63 acre hill top. As Maine's largest sheep dairy, 60 - 70 ewes are milked twice a day with all the milk sold for cheesemaking. During milking "hands on" participation will be optional while Perry will describe her operation and gladly answer any questions you may have during your visit. All three establishments are in the Town of Union, less than 15 miles from the Hartstone Inn.

Tours are available every Monday. Cost is $75.00 per person.

Happy 10th Anniversary!

noreply@blogger.com (Hartstone Inn) — Tue, 13 May 2008 23:06:00 +0000

On May 13, 1998 Mary Jo and I signed the papers and became the proud owners of the Hartstone Inn. Today we are looking back over the past decade, which was filled with so many very special guests and friends, and we would like to send a sincere thank you for making our life as innkeepers so rewarding. When I hear that the average inn owner lasts only 5 years in the inn keeping business it makes me proud to be looking forward to my second decade. Thank you once again and we look forward to seeing you back in Camden.

New Herb & Vegetable Garden Beds

noreply@blogger.com (Hartstone Inn) — Mon, 12 May 2008 22:30:00 +0000

This Spring I completely updated all of my kitchen garden beds here at the Hartstone Inn. I planted my early spring seeds (red oak lettuce, lolla rossa, mache, mesclun, radish, beets, carrots, chervil, chives and Italian parsley) on April 15th in new raised beds, using the "Square Foot Garden" technique. I made the beds using small tree saplings, weaving the thinner trees in and out of stakes made from the larger saplings. The design for the planters came from some beds I encountered in the Loire region of France this past winter. The plants seem very happy in their new home and the comments from the guests have been pouring in. Last week I planted my garden bed behind the barn and sowed pumpkins, fennel, nasturtiums, bachelor buttons and dill seeds in addition to more of the seeds listed above. My first harvest of rhubarb took place last week, chives have been making their way to the dinner plates all week and the first batch of radishes should be ready in 3-4 days. The joys we get from our Spring gardens!

Michael's Cheesemaking Story on "Plating Up" Blog

noreply@blogger.com (Hartstone Inn) — Wed, 07 May 2008 08:58:00 +0000

Following is a story I wrote for Maine Food & Lifestyle Magazine's Blog (Plating Up) titled: "What Happened to Home Cheesemaking."

I have no childhood memories of eating homemade bread. It’s not that my Mother dislikes cooking, as she often shares with me a new recipe she is trying, I think she just had her hands full raising four children while working as a Registered Nurse. No memories of my Grandmother making bread either, however, her fresh pan-fried Rainbow Trout— she and my Grandfather caught in a local stream— I remember well, along with raspberries from her garden and fresh spring rhubarb, with which she always supplied a small dipping bowl full of granulated sugar. Yum! What an amazing concept for a young boy; dip that sour stem into enough sugar—and I mean load it up—and it actually tastes good. So the question becomes; when did bread making fall out of favor, or was I merely brought up in a family with limited culinary interest?

I bring up bread since it is far more likely that the average person will have an experience with bread making in the family kitchen than a memory of cheese making at home. Unfortunately, both of these processes of fermentation have all but disappeared from the home kitchen of the 21st century.

continue reading "What Happened to Home Cheesemaking?"

Thai Cooking Class at the Inn

noreply@blogger.com (Hartstone Inn) — Sun, 04 May 2008 11:06:00 +0000

This weekend I presented the final scheduled cooking classes of the season: Thai Cuisine. Following is an excerpt on the history of Thai cooking and a recipe for a simple "Coconut Mussel Soup with Curry" that we occasionally serve in the restaurant. The recipe is also available in my first cookbook on page 228 and there is a version with chicken if mussels are not your thing.

Though Thai restaurants have proliferated across the United States in the last two decades, few cooks attempt Thai dishes at home.

Traditional Thai cuisine consisted of seafood, rice, vegetables and herbs. Very little meat was used. The ingredients were generally boiled, steamed or most often grilled, particularly popular because of the abundance of natural wood available for cooking in Thailand. As Chinese immigrants moved to Thailand, they brought their cooking tools, including the wok and bamboo steamer, and their cooking methods, stir frying and deep frying. When the Portuguese introduced chilies and coconut milk to Thailand, the Thai quickly adopted these ingredients as their own. Other influences came from India and the Western cooking methods of France and England. The end result is a cuisine that emphasizes balance and harmony, blending the spicy, the subtle, the sweet and the sour. Characteristic ingredients include the freshest of the following: coconuts, lemongrass, lime leaves, chilies, seafood, tropical fruits, fish sauce, shrimp paste and rice.

Coconut Mussel Soup with Curry serves 6-8
1 stalk lemon grass
1 1/2 cups dry white wine
3 pounds of fresh mussels, cleaned with beards picked

1 medium yellow onion, finely chopped

4 garlic cloves, minced

1 1/2 Tablespoon finely grated peeled fresh ginger

2 Tablespoons canola oil

1 cup fresh orange juice

1/2 cup fresh lime juice

2 teaspoons curry powder

1 teaspoon chopped fresh thyme

1 bay leaf

2 cans unsweetened coconut milk (14 ounces each)

1 fresh jalapeno pepper, finely chopped
1 Tablespoon sambal oelek (hot chili paste)

2 plum tomatoes, seeded, and cut into 1/2-inch dice
kosher salt

3 Tablespoons chopped fresh cilantro

cilantro sprigs for garnish

1. Slice the lemon grass thinly and place in a small saucepan with the white wine. Cook over medium-high heat for 5 minutes to infuse the lemon flavor into the wine. Strain the wine, discarding the lemon grass, and place in a large pot and bring to a boil. Add mussels and steam, covered, for about 8 minutes, or until the mussels open. Remove the mussels, cool and pick the meat from the shells, reserving a few whole for garnish. Strain the liquid and reserve.
2. In a large (4- or 5-quart) saucepan, cook the onion, garlic, and ginger in the canola oil over moderately low heat, stirring frequently, until the onion is softened.
3. Add the reserved wine/mussel cooking liquid, orange and lime juice, curry powder, thyme, bay leaf, coconut milk, jalapeno pepper and sambal oelek. Simmer uncovered about 15 minutes, stirring occasionally, until reduced slightly.
4. Add the mussels and diced tomatoes and cook, covered, over high heat for 3 minutes.
5. Season the soup with salt and add the chopped cilantro. Divide the soup between the bowls. Garnish with cilantro sprigs and whole mussels in their shells.

Moose Sighting in Camden

noreply@blogger.com (Hartstone Inn) — Fri, 25 Apr 2008 22:21:00 +0000

It is a rather rare occurrence, here in Camden, to see a moose. Mary Jo and I have been here over 10 years now and we have had only 4 moose sightings. Two of them were actually in the parking lot of the Hartstone Inn. This recent sighting happened on Thursday, April 24th and this picture was taken by an innkeeper up the road in the back yard of his Inn. Typically, when we see a moose in town, it usually means the black flies are so bad up in the hills and the moose come down to sea level to escape them.

The two moose incidents at our Inn each have a funny story that goes with them. The first sighting occurred in our first year at the Inn. Mary Jo and I were sitting at the kitchen counter at the Inn, just finishing dinner service and having a bite to eat, when we noticed a police cruiser (flashing blue lights on) in the parking lot of the real estate agency next door. I got up to check it out and I noticed that there was also another police cruiser on the other side of the house with lights on. We were perplexed. I went up front to see what was going on and another police car in front of the Inn. Oh my God, I thought, we're surrounded. Thoughts ran through our minds - maybe one of our guests is a drug dealer or an escaped felon, or maybe someone got injured and called for help, I just know I was cautious as I exited through the front door (should I have my hands up above my head?) I approached the police car and was informed that there was a moose in my back parking lot and they were trying to chase it back up to the mountain. A little too much excitement for my first moose sighting.

The second sighting happened while Mary Jo and I were out enjoying a nice lunch with some friends down at Camden harbor. It was a beautiful day and the schooners were parading in the harbor, so I ran up to the Inn to get the camera. As I approached the Inn I spotted a police car at the Inn and a mob of people gathered. Oh no, what now I thought! Turns out that the police escort in these moose sightings is the normal protocol as a lost and confused moose can be a deadly thing. I went back to the parking lot and there it was, a young moose (much like the one pictured above) in the parking lot and just then a car pulled into our lot. The couple got out of the car and I introduced myself. They were visitors from England, checking in to the Inn and their first impression of Camden was a moose in the parking lot. I didn't spoil it for them, I'd just let them think that this was an every day occurrence. If only I could arrange that for all of our visiting guests.

photo courtesy of Terry Hazzard

Cooking Class Bloggers

noreply@blogger.com (Hartstone Inn) — Fri, 25 Apr 2008 12:07:00 +0000

On April 25th and 26th I taught a cooking class at the Hartstone Inn and the topic was "pasta." My blog entry on the 25th of April details the course and includes a recipe for basic egg pasta dough. Two of the "star" students from the class (actually everyone was shining that day - perspiration from kneading pasta dough) have gone on to write blogs on their experience in the class.

The first student and blog author is Lani Temple who happens to own the Megunticook Market here in Camden. In addition to running the market, Lani keeps busy as a regular guest on 207 WCSH NBC Portland, ME and is a columnist for Maine Food & Lifestyle. Lani's blog is titled "Food Finds, From Camden's Country Market" and her blog post includes some of her photos from the class.

The second student and blog author is Kate Shaffer who owns and operates Black Dinah Chocolatiers on the tiny off shore island of Isle au Haut, Maine. Kate makes terrific artisan truffles and candies completely by hand and my belly will attest to it. Kate has agreed to come to the Inn to conduct some chocolate cooking classes (I am reserving a space for myself) and I will be writing about her chocolates soon in an upcoming blog post. Stay tuned. Here is the link to her blog post on the pasta cooking class.

Maine Food & Lifestyle Blog

noreply@blogger.com (Hartstone Inn) — Sun, 20 Apr 2008 21:30:00 +0000

When the first issue of Maine Food & Lifestyle magazine arrived at French & Brawn (our neighborhood food market) in the Summer of 2006 I was utterly amazed by the quality writing, beautiful photography and the unique and inspiring layout of the magazine. How can a publication of this caliber focus on my little area of the world? If you have not seen the magazine, go online and order the 5 back issues (available for only $4 each) and subscribe. On your next visit to the Inn you will notice that we proudly stock each guestroom with the current issue.

So, needless to say, I was extremely excited when Merrill Williams (Editor/Publisher) contacted me about a feature in the magazine's second issue. The article "To Market and Home Again with Chef Michael Salmon" (in the Holiday 2006 issue) focused on a holiday menu for four people with recipes and outstanding photographs by Jim Bazin (Creative Director and Food Photographer, extraordinaire - I added that last part). Click here to read the article online.

With that brief history behind us, we can move on to what's new and current at the magazine. Blogs are all the rage right now and I am happy to announce that Maine Food & Lifestyle has just launched their blog this month titled "Plating Up." The list of contributors is quite impressive and they have even asked me to contribute. Quite an honor. The current articles are very interesting so I invite you to go online and become inspired. Jim Bazin blogged about "A Lamb Meal To Die For" and you might want to read about the Chef that prepared that meal.

Fun for Foodies Vacation

noreply@blogger.com (Hartstone Inn) — Mon, 14 Apr 2008 22:43:00 +0000

Are you looking for a unique culinary getaway experience? Mary Jo and I started our Camden bed and breakfast and Maine restaurant with a deep passion for everything related to food and wine. We enjoy visiting farms, farmers' markets and taking tours from food and wine producers. The midcoast Maine area is rich in these regional culinary experiences and since we know many of you share our passion as "foodies," we are proud to share these experiences with you. Visit our “Fun for Foodies” page online to learn more about each of our culinary experiences.

Every "Fun for Foodies Vacation" package includes our "Everyday Bites," which is a current listing of foodie-favorite places to add to your itinerary. The list includes chocolate shops, farmer's markets, pastry shops, wineries, orchards and cooking stores, to name a few. These offerings require no appointments.

After your Hartstone Inn "Fun for Foodies Vacation," you'll be glad to know that there are a total of six participating Select Registry inns in New England offering similar Fun for Foodies regional culinary experiences and exceptional accommodations. Each participating inn will stamp your Fun for Foodies Trail Map along the way. Guests who visit at least three inns receive a free insulated wine bag, while those who visit all six will get a Select Registry gift certificate for $150 to use at any Select Registry inn.

To learn more, please visit www.selectregistry.com/funforfoodies/

Today's Pasta Cooking Class

noreply@blogger.com (Hartstone Inn) — Sat, 05 Apr 2008 13:57:00 +0000

First a little history with an excerpt from my first cookbook "Hartstone Inn, Signature Recipes from an Elegant Maine Inn." The origin of pasta is a very controversial subject in culinary history. The Arabic countries, Italy and China have all laid claim to the creation of what has become a favorite food worldwide. Most probably, different versions of pasta were made in various parts of the world as a way to preserve grains. Early pasta makers would grind the grains, mix them with water and dry the mixture, which had the added advantage of cooking quickly. It was the Italians, however, who perfected pasta. The earliest evidence of its existence was found in Etruscan tombs that date back to 4 B.C., where a wall picture contains instruments used in making pasta, including a pastry board, a rolling pin and a pastry cutter.

In today's Pasta Cooking class, we made three differently flavored pasta doughs (plain egg pasta, spinach pasta and beet pasta) which resulted in three very different looking doughs - white, green and red. After the doughs were mixed, kneaded and rested for an hour, we rolled them out, cut them into various shapes from spaghetti to pappardelle and then we stuffed others with various fillings.

We made a Sweet Potato filling for the ravioli and served it with a Pine Nut and Sage Brown Butter Sauce and we stuffed large Tortellini with a three-cheese filling and served it with a Chicken and Pesto sauce.
For the Spaghetti, we made a creamy Prosciutto and Red Pepper Sauce and for the Pappardelle we served it with Oven-Roasted Tomatoes and Grilled Tiger Shrimp with a homemade Pesto.

All of these recipes are from my first cookbook in the Pasta, Pasta, Pasta section from pages 206-225. Following is the recipe for plain egg pasta dough.

Egg Pasta Dough (plain)
2 1/2 cups pasta flour (semolina)
2 large eggs, slightly beaten
1 teaspoon salt
1 Tablespoon extra virgin olive oil
1/4 cup warm water

1. Place the flour on a clean working counter and make a well in the center. Add the remaining ingredients to the center of the well and gradually mix the dry ingredients into the wet, forming a smooth-soft dough (adding additional water if necessary to make the dough soft).
2. Knead the dough 10 minutes, wrap tightly with plastic wrap and refrigerate for 1 hour.
3. This recipe makes a little over 1 pound of dough.

Do Chefs Eat Junk Food?

noreply@blogger.com (Hartstone Inn) — Tue, 01 Apr 2008 12:00:00 +0000

Port City Life Magazine called me a few months ago and asked me if I ever ate junk food, and if so, what were some of my favorites. Well, this is what I and some other Maine Chefs admitted.

Cellardoor Winery - Maine Wine!

noreply@blogger.com (Hartstone Inn) — Mon, 31 Mar 2008 12:37:00 +0000

Located in a valley between Cameron and Levenseller Mountains, just five miles from Camden Harbor and the Hartstone Inn and Hideaway, Cellardoor Vineyard has a unique micro climate and a rich history. The vineyard, its accompanying fields, fruit trees and pond inhabit a special corner of the world.

As you enter the newly remodeled 1790's barn which is now Cellardoor Vineyard and Winery, you are amazed by the beauty and craftsmanship. The tasting bar, located in the main barn area is the perfect place to taste the numerous handcrafted wines (free of charge) as you gaze out over the beautiful fields, vineyards, and mountains beyond. The knowledgeable staff will gladly describe their wines and answer any questions you have about the vineyards, the history of the property or about growing grapes in Maine.
We suggest that you take one of our gourmet lunches with you and enjoy a picnic in the vineyard.

The Gift Shop, also located in the barn, is where they sell their wines, wine related products, Maine artisan crafts and a selection of Maine-made foodstuffs.

Tour the vineyard on line, get directions and a load of interesting information at their website: http://www.mainewine.com/

Cocktail Mixology - Blackberry Mojito

noreply@blogger.com (Hartstone Inn) — Sun, 30 Mar 2008 12:09:00 +0000

Blackberry Mojito

1/2 cup fresh mint leaves
4 teaspoons granulated sugar (or 2 packets of Splenda)
2 limes
1/4 cup fresh blackberries
3/4 cup light rum
1 cup club soda
2 sprigs fresh mint for garnish

1. Place the mint and sugar in a mortar and “muddle” it with a pestle. Squeeze in the lime juice and add half of the blackberries. Lightly crush the berries.
2. Pour the mixture into a cocktail shaker and add the light rum and club soda. Shake to mix.
3. Place 4 large cubes of ice in two rocks glasses and divide the drink equally between them.
4. Garnish each glass with the remaining blackberries and a sprig of fresh mint.

Join us at the Hartstone Inn for cocktails between 5 and 7 p.m. on your next visit and take advantage of our "Happy Hour Specials". Signature cocktails are only $5 and include such favorites as: Key Lime Martinis, Peach Martinis and Raspberry Mojitos.

Hartstone Inn - Voted Best of Best

noreply@blogger.com (Hartstone Inn) — Tue, 25 Mar 2008 11:50:00 +0000

Every year local readers of Village Soup (our local on-line newspaper) and the Knox County Times vote for their favorite businesses. This year, we are proud to announce, the Hartstone Inn won in two categories: best bed and breakfast and best chef.

Following the results, a Best of the Best gala, hosted by Village NetMedia and the Samoset Resort, is held. The annual event highlights the work of local businesses, and all proceeds go to United Mid-Coast Charities. In five years, the Best of the Best event has raised about $10,000. The event, held on Thursday March 20, 2008, was a big success.

To read more about the best of best gala or to see the results of the poll visit: http://knox.villagesoup.com/Community/story.cfm?storyID=111813

Maine Maple Sunday - March 23rd

noreply@blogger.com (Hartstone Inn) — Sun, 16 Mar 2008 16:32:00 +0000

Maine Maple Sunday is an annual statewide tradition. Every fourth Sunday in March, sugar makers around the state open the doors of their sugarhouses for demonstrations, tours and maple syrup related activities. The traditional Maine Maple Sunday treats are pickles, donuts and maple syrup on vanilla ice cream. Press Information Download: Maine Maple Sunday Press Release and Maine Maple Sunday Calendar Listing.

One of our favorite locations is Maine Gold's Maple Headquarters at 229 Park St., Rockland (about 10 minutes from the Hartstone Inn).

Activities & Features: Free Pancakes! Free Treats! Tree-Tapping Demonstrations, Sugar House Tours, Kid's Egg Hunt and Maine Maple Sunday Trivia. Cafe Opens: 8:00 AM to 4:00 PM.

The Hideaway Spa

noreply@blogger.com (Hartstone Inn) — Sun, 09 Mar 2008 16:26:00 +0000

Take a little time to rejuvenate during your next visit to Camden. Let us pamper you with one of our relaxing spa treatments at the Hideaway Spa located on-site at the Hideaway Inn. Treatments can be scheduled seven days a week with one of the Innkeepers and we also offer couples massages for those looking for a romantic and relaxing escape for two.

Treatments available:
Combination Massage - (60 or 90 minutes) Full-body treatment that combines traditional and contemporary massage techniques.
Deep Tissue Massage - (60 minutes) Relaxes you with slower, deeper strokes to relieve specific muscle tension and stimulate circulation deeper within the tissue. Great if you enjoy a very firm massage.
Aromatherapy Massage - (60 or 90 minutes) Choose from a selection of scented essential oils to enhance your massage experience.
Hot-Stone Therapy Massage - (60 minutes) A highly relaxing, stress reduction massage. The warmth and weight of the stones allows the therapist to address specific problem areas with more detailed work or deeper pressure.
Sea Salt Scrub – (60 minutes) Cleansing, exfoliating and moisturizing of the entire body.
Deluxe Spa Package - 60 minute therapeutic massage, 30 minute sea salt scrub and hand and foot massage.

Nineteen days till Spring?

noreply@blogger.com (Hartstone Inn) — Sat, 01 Mar 2008 14:35:00 +0000

With these huge bursts of snow, it's hard to believe that the First Day of Spring (Thursday, March 20, 2008) is only 19 days away! Up to 10 inches of snow is expected today, and possibly a little more tomorrow. Last week I was purchasing seeds for my Spring vegetable garden and today the idea of garden planting seems absurd.

This is a great opportunity to take advantage of the winter sports available in the Camden area - skiing (down hill and cross country), snow shoeing, relaxing in front of the fireplace with a book and some hot cocoa, or join us for one of our cooking classes.

The Camden Snow Bowl is open Tuesday - Saturday until 7 p.m. and Sunday until 4 p.m. Closed on Monday except for holidays and vacation weeks. For current conditions, prices, a live web cam and further information, visit the Camden Snow Bowl online at: http://www.camdensnowbowl.com/.

Check out our winter packages at: www.hartstoneinn.com/packages.htm, and plan a trip up to see us in the snow. Back to garden planning.

Then and Now - Dining Porch

noreply@blogger.com (Hartstone Inn) — Sat, 23 Feb 2008 05:00:00 +0000

"Then and Now" is a series of photographs and stories we have created in our blog to allow guests to see the progress we have made here at the Inn since we took over in May of 1998.

Our second installment in this series focuses on our Dining Porch at the Hartstone Inn. When Mary Jo and I arrived in Camden, our first major project was to add the dining porch on to the Inn. The photograph above shows one of the early construction shots we took during the building of the dining porch. Notice the old garage door and asphalt driveway that used to "grace" the front of the carriage house. The photograph below shows the new "facade" barn door on the carriage house and the gardens and path that replaced the old asphalt driveway. And, of course, the remaining photograph shows the completed dining porch awaiting dinner guests at the Inn.

Tangerine Crème Caramel with Plumped Apricots Recipe

noreply@blogger.com (Hartstone Inn) — Tue, 12 Feb 2008 19:29:00 +0000

The first dessert I made from Julia Child's Mastering the Art of French Cooking cookbook was her crème caramels and they made a lasting impression on me. This tangy version is made with tangerines and served with plumped dried apricots for a unique twist. This recipe can be found in my second cookbook In the Kitchen with Michael Salmon, Recipes of Distinction from the Hartstone Inn on pages 193-195. Thank you to Bob and Suzie Jobes for the pictures; they were taken at our February 9th cooking class "Romantic Dinner for Two."

Tangerine Crème Caramel with Plumped Apricots makes 4

Caramel
1/4 cup granulated sugar
1 1/2 Tablespoons water

1. Combine the sugar and water in a small saucepan and place over high heat. Cook, without stirring, until the sugar turns a golden brown.
2. Immediately pour the caramel into the bottom of four small (175 ml or 6 oz) glass ramekins, dividing it evenly between them. Work quickly or the caramel will set up and you won’t be able to pour it.

Plumped Apricots

2 fresh tangerines
1/2 cup granulated sugar
1/4 cup light corn syrup
1/4 cup Grand Marnier liqueur
1 cup water
16 dried apricots

1. Peel the skin from the tangerines using a vegetable peeler and reserve for the candied tangerine peel recipe below.
2. Juice the tangerines and place the juice in a small saucepan, making sure there are no pits in it. Add the sugar, corn syrup, Grand Marnier and water in a medium (4 quart) saucepan and bring to a boil over medium-high heat. Add the dried apricots and cover the pan. Poach the apricots for 5 minutes, plumping them. With a slotted spoon, carefully remove the apricots from the pan and spread them out on a plate to cool.
3. Reduce the tangerine juice over medium-high heat until it has reduced to about 1/4 cup and reserve for the custard recipe below.

Custard
1/4 cup granulated sugar
2 eggs
1 egg yolk
1 cup heavy cream
1/2 cup milk
1/2 vanilla bean, cut lengthwise and scrape out seeds

1. Preheat the oven to 350 degrees and bring some water to a boil in a teakettle or saucepan for the water bath.
2. Combine the heavy cream, milk, scraped vanilla bean seeds and tangerine reduction (from above) in a medium-sized sauce pan and bring to a simmer.
3. In a medium sized bowl, whisk together the sugar, eggs and egg yolk.
4. When the cream simmers, whisk it slowly into the egg mixture. Divide the custard between the four prepared ramekins and place them in a baking pan with tall sides. Fill the pan with the boiling water, reaching halfway up the sides of the ramekins. Place in the center of the preheated oven and bake for 40 minutes or until the custard firms up. Refrigerate for at least 2 hours before serving.

Candied Tangerine Peel
Tangerine Peel reserved from the plumped apricot recipe above
1/2 cup granulated sugar

1. Using a sharp knife, remove as much of the white pith as possible from the tangerine skin. The white pith is very bitter, so removal is imperative.
2. Slice the skin into very thin strips and place in a small saucepan with 1 cup of cold water. Bring to a boil, drain off the liquid, and continue again with another cup of cold water. Continue this blanching three times.
3. Drain off the last of the water and place ¼ cup of the sugar in the saucepan with the tangerine peel along with ¼ cup of cold water. Place the pan over medium-high heat and reduce, stirring, until all of the liquid is gone.
4. Turn the peel out onto a piece of parchment paper and toss with the remaining ¼ cup of granulated sugar. Let dry for about 1 hour and place in a covered container until service. Store at room temperature.

Copyright © 2008 Hartstone Inn

Hartstone Cooking School Students Hit the Big Time

noreply@blogger.com (Hartstone Inn) — Sat, 09 Feb 2008 15:03:00 +0000

Bob and Suzie Jobes come up to Maine (from sunny Florida) twice a year to stay with us at the Hartstone Inn. A few years ago, they started taking cooking classes at the Inn, first participating in our scheduled cooking classes with 10 other students, and more recently they have taken part in our chef for a day program where they come into the kitchen and spend 2 on 1 time with Chef Michael. They enjoy cooking, and more importantly, they enjoy cooking together.

In the February issue of Boca magazine (The "Only" Boca Raton Magazine) Bob and Suzie get the kind of "culinary exposure" that professionals dream of. The article, written by Julie O'Hara, is
called "Culinary Connections, Dishes are Anything but a Chore for South Florida Couples who enjoy Cooking Together." Following is an excerpt from the article:

They, like many South Florida couples, view cooking as a relaxing way to put the brakes on a busy life and spend quality time together. The Jobes like to eat light, especially during the week when Bob will cook soups using the homemade stocks they keep on hand. Heart-healthy olive oil has replaced butter in their kitchen, and fresh herbs are staple for adding flavor. While they practice healthy cooking most of the time, the Jobes still like the occasional indulgence. "We go to a B&B up in Maine (that's us!) where one of the chef's signature desserts is individual souffles served with sauce at the table" says Sue. "We wanted to try that at home, and it was delicious. It turned out really well!"
We are proud of you two! Keep up the good cooking and thanks for the autograph. Photographs by Gary James.

Chef Michael Appears on Local TV Show "207"

noreply@blogger.com (Hartstone Inn) — Fri, 08 Feb 2008 16:55:00 +0000

Chef Michael appeared on WCSH (channel 6) on Valentine's day (Thursday, February 14, 2008) at 7:00 p.m. with "207" host Rob Caldwell. Michael displayed some of his antique chocolate molds, discussed their history and demonstrated how to use them.

During the month of February, Michael displays his chocolate molds and a selection of chocolate figures in the dining room of the Inn for his guests to see. Come by the Hartstone Inn and he'll give you a personal tour.

Michael's second cookbook contains an article on his chocolate mold collection that outlines the use of antique chocolate molds from tempering the chocolate to molding the forms. For more information and techniques see "In the Kitchen with Michael Salmon", pages 198 - 201.

Click Here to Watch the Video

Further information on Michael's chocolate molds is available in this blog, just click on the "Chocolate" label below.

Mary Jo and Her Orchids make the Local Newspaper

noreply@blogger.com (Hartstone Inn) — Sun, 03 Feb 2008 15:59:00 +0000

There's something about orchids: A Camden innkeeper in her greenhouse
Mary Jo and her orchids were featured in a local newspaper "Village Soup" this week. The article was written by Lynda Clancy (a VillageSoup/Knox County Times Reporter) as she toured Mary Jo's greenhouse and caught her in action. Photo by Lynda Clancy.

Click here to read the article

To learn more about orchids, click on the "orchid" label below and read other blog entries on the subject and follow links to various orchid websites including the American Orchid Society.

Cocktail Mixology - Key Lime Martini

noreply@blogger.com (Hartstone Inn) — Thu, 24 Jan 2008 16:42:00 +0000

Key Lime Martini
Graham cracker crumbs
1 1/2 limes
3/4 cup keke beach liqueur
3/8 cup vanilla vodka
1 cup crushed ice
2 slices of lime for garnish

Make a thin layer of graham cracker crumbs on a small plate. Juice the limes and reserve. Take one of the squeezed lime halves and coat the rim of two martini glasses with lime juice. Invert the glass and dip the rim in the graham cracker crumbs to coat the rim. Place the glasses in the freezer to frost them. Mix the reserved lime juice, keke beach liqueur and vanilla vodka together in a cocktail shaker. Add the crushed ice, secure the top of the shaker and shake vigorously for 20 seconds. Strain the drink into 2 chilled martini glasses, garnish with a slice of lime and serve immediately.

Join us at the Hartstone Inn for cocktails between 5 and 7 p.m. on your next visit and take advantage of our "Happy Hour Specials". Signature cocktails are only $5 and include such favorites as: Key Lime Martinis, Peach Martinis and Raspberry Mojitos.

Portland Magazine - Valentine Pick

noreply@blogger.com (Hartstone Inn) — Wed, 23 Jan 2008 13:19:00 +0000

Portland Magazine's Winterguide 2008 has just published a list of "27 Romantic Getaways for the Ultimate Valentine's Day!" We are proud to announce that the Hartstone Inn is listed as number 6.

To read the article, click here.

Celebrate Valentines Day everyday in the Month of February!

Your Two Night February Romance Package includes: a half bottle of champagne, chocolate truffles and a rose petal turndown. Memorable Breakfast Each Morning, Afternoon Tea and Cookies and Happy Hour Martini’s each afternoon by the fire. A five-course candle lit dinner for two.

If you would like to pamper yourself with one of our spa treatments (at our new "on property" massage room) we are offering 10% off in the month of February.

Rates: Rooms – $358, Jr. Suites- $388 and Suites – $438