Roasted Tomato Soup with Chopped Basil

by Chef Michael Salmon of the Hartstone Inn
serves 8

6 plum tomatoes Tomato Soup by Chef Michael Salmon
2 Tablespoons + 1 teaspoon extra virgin olive oil
1/4 cup (1/2 stick) butter
1/2 cup finely chopped yellow onion
2 carrots, peeled, finely chopped
1 stalk celery, finely chopped
3 cloves garlic, minced
1 bay leaf
1/2 teaspoon dried crushed red pepper flakes
1/2 teaspoon dried thyme
2 (28-ounce) cans crushed tomatoes with added puree
6 cups chicken broth
kosher salt, white and black pepper

 2 teaspoons chopped basil
1/4 cup crisp nutmeg croutons

1. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper and brush the
paper with 1 teaspoon of the olive oil.
2. Cut the plum tomatoes in half lengthwise and place them cut side up on the baking sheet.
Drizzle the tomatoes with the remainder of the 2 Tablespoons of olive oil and sprinkle the
tomatoes with kosher salt and freshly ground black pepper. Bake in the preheated oven for 2
hours.
3. Melt the butter in a large (4-quart) saucepan. Add the onions and cook for 3 minutes,
stirring occasionally. Stir in the carrots, celery, garlic, bay leaf, red pepper flakes and
thyme. Cook for 3 more minutes. Add canned tomatoes, roasted tomatoes and chicken
stock. Bring to a boil, and reduce to a simmer for about 30 minutes.
4. Remove from the heat and discard the bay leaf. Blend the soup with either a handheld
immersion blender or in a regular household blender until smooth. Season with salt and
white pepper.
5.To serve, sprinkle the soup with the chopped basil and croutons and serve immediately.

Cooking Classes at Cellardoor Winery

At the Hartstone Inn we consider the pairing of fine food and the wine that compliments it, a way of life!  A popular activity recommendation for our guests is touring and tasting at the Cellardoor Winery in Lincolnville.  Not only is it worth a visit to sample the wine and see the beautiful vineyard, but they offer cooking classes too!  We feel fortunate to share this beautiful mid coast region of Maine with so many talented food and wine artists.  If the dates or topics on our cooking class schedule don’t work for you or, why not stay with us, join us for an elegant dinner in our restaurant and enjoy a cooking class at Cellardoor Winery, located just down the road!

Cellardoor WInery Cupcake ClassCupcake Cooking Class

Calling all of lovers of cupcakes and owners of sweet tooths. Along with our friends at East End Cupcakes in Portland, we’re hosting a very special sweet treat of a cooking class just in time for Mother’s Day. Join us as we get our hands dirty (floury?) in the kitchen as East End’s queens of confections take us through the A to Z of baking cupcakes. You’ll get to relax, sip on wine, and, of course, dig into some seriously decadent treats.

When: Saturday May 17, 11AM – 1PM
Where: The Farmhouse at Cellardoor Winery, 367 Youngtown Road, Lincolnville
How Much: $55 per person | Advanced reservations required

Lobster Lover’s Cooking ClassCellardoor Winery Lobster Class

This is certainly a twist on your traditional lobster cooking class! Join Chef Lani Stiles of Megunticook Market as she takes you through this crustacean-inspired class, from cooking and cracking lobster to preparing it in unique and inspiring ways. Enjoy a four-course dinner as you dine on the fruits of your labor and sip Cellardoor wines that have been paired with each dish. Seats for our cooking classes are limited, so early reservations are recommended.

When: Thursday July 3 & Thursday August 14, 5:30-8:30 PM
Where: The Farmhouse at Cellardoor Winery, 367 Youngtown Road, Lincolnville
How Much: $90 per person. Advanced registration required. Please call 207-763-4478 to reserve your seat!

View more events at Cellardoor Winery here.

Pistachio and Chocolate Ganache Tart Recipe

Chocolate lovers beware! Starting with a pistachio brownie crust and followed by a layer of rich chocolate ganache, chocolate ice cream and finally chocolate sauce, any chocoholic would be impressed. To hasten the process, a good-quality boxed fudge-brownie mix can be used with the addition of pistachios.

Pistachio and Chocolate Ganache TartPIstachio Chocolate Ganache Tart Michael Salmon
Michael Salmon, Hartstone Inn: Signature Recipes from an Elegant Maine Inn

1 batch pistachio brownies (use your favorite brownie recipe and incorporate pistachios)
1 pound dark (sweetened) chocolate, finely grated
1½ cups heavy cream
2 ounces Bailey’s Irish Cream
1 ounce Grand Marnier
1 Tablespoon unsalted butter
1 teaspoon vanilla extract
Chocolate ice cream
Chocolate sauce
Caramel-rum sauce (recipe follows)
Freshly chopped pistachios for garnish

Prepare the brownies and cool slightly. Lightly butter a 9-inch tart pan with a removable bottom. Remove two-thirds of the brownies from the pan (the remaining third can be eaten as brownies) and press into the tart mold, evenly distributing it on the bottom and 1 inch up the sides.

Bring to a simmer 1 inch of water in a medium-sized saucepan. Combine the dark chocolate, heavy cream, Bailey’s, Grand Marnier, butter and vanilla extract in a medium-sized mixing bowl, and place the bowl over  the simmering water. Stir occasionally, until the chocolate melts and the mixture becomes smooth.

Pour the ganache into the brownie shell and chill for 2 hours or until it is firmly set up. Put the chocolate sauce and caramel-rum sauce in separate squirt bottles.

To serve, remove the tart from the refrigerator and using either a torch or the open flame from a gas range, warm the sides slightly to release the tart. Using a long thin knife dipped in hot water, cleaned and dried between slices, slice the tart into 12 wedges. On a plate, set a wedge of the tart and scoop of chocolate ice cream on the side. Squirt chocolate sauce and caramel-rum sauce over the tart, ice cream and plate. Sprinkle with chopped pistachios and serve immediately.

Caramel-Rum Sauce
2 cups brown sugar, firmly packed
1 cup unsalted butter
½ cup dark rum
1 cup heavy cream
2 teaspoons vanilla extract

Bring all ingredients, except vanilla, to a boil in a small saucepan, stirring occasionally. Reduce the heat to low and simmer the sauce for 15 minutes over low heat. Stir in the vanilla and keep warm until serving.

Maine Restaurant Week March 1-10, 2014

Maine Restaurant Week 2014Restaurant Week  is a celebration of the culinary talents of area restaurants. During restaurant week, restaurants offer specially priced three-course meals. Chefs work hard year round to take care of their customers. During restaurant weeks, they go above and beyond. The first restaurant week concept originated in New York City in the early nineties and caught on in Maine in 2009. 
 
At the Hartstone Inn, we offer a special three course menu for $35 during Maine Restaurant Week

Maine Restaurant Week March 1-10, 2014
Three course menu / $35

Appetizers

  • Grilled Hearts of Romaine with Maytag Blue Cheese, Pancetta and a Vidalia Onion Dressing
  • Hearty White Bean, Escarole and Sausage Soup
  • Mushroom Ravioli with Roasted Duckling, Parmesan Cheese and a Dry Sherry Cream

Entrees

  • Pork Saltimbocca with Prosciutto, Provolone and Sage. Garlic-Smashed Potatoes
  • Herb Crusted Haddock with Grilled Tiger Shrimp and Sautéed Grape Tomatoes.  Jasmine Rice Pilaf.
  • Steak au Poivre with a Courvoisier Cream Sauce, Garlic Smashed Potato and Grilled Vegetables

Desserts

  • Old Fashioned Gingerbread with a Warm Lemon Sauce
  • Dark Chocolate-Espresso Cake with a Raspberry Sauce
  • Coconut Crème Brûlée with a Chocolate-Dipped Coconut Macaroon

Seatings begin at 5:30pm each night.  Call us at 207-236-4259 to reserve your table.

Camden Winterfest Week

Camden WInterfest 2013Winterfest is Camden’s annual celebration of winter and community. A week full of fun activities in Camden’s Harbor Park includes ice sculptures, sledding, and rail jam expositions. The Camden Public Library is also the site for live music, arts and crafts, and food sampling from local restaurants. Plus legendary snow sculptors will be creating huge masterpieces throughout the downtown. The full schedule is below:

Friday, January 31, 2014
Professional Snow Sculptors arrive in Camden and begin planning their snow masterpieces with snow delivered to various sites around town by The Camden Snow Bowl.

Watch these giant snow sculptures all weekend at these locations:
Camden Village Green
Amphitheater
Library front lawn
Camden Snow Bowl

Saturday, February 1
Camden Public Library activities all day in Harbor Park and inside the library: ice sculpting, live music, sledding, hot soups and light snacks from local restaurants, face painting, and arts and crafts

Rail Jam – noon-4pm, Harbor Park: Camden Parks & Rec Department will host “CamJam” activities in Harbor Park. Rails will be installed in Harbor Park for skiers and snowboarders to try out the downtown slope

Sunday, February 2
CamJam – 1:00pm, Harbor Park: Trick skiing and snowboarding competition sponsored by the Camden Snow Bowl. Finals to be held at the Snow Bowl on Friday, February 7.

Friday, February 7
US National Toboggan Championships begin, Camden Snow Bowl
CamJam World Championships – Camden Snow Bowl
“Down the Chute” beer and wine tasting from West Bay Rotary

Make it a getaway and book our Hartstone Inn Gourmet Getaway Package.  Package includes two nights lodging, sumptuous breakfasts each morning and dinner for two, featuring the Chef’s spectacular five-course tasting menu.

Find more information on Camden Winterfest here and here

Upcoming Cooking Classes: Caribbean Cuisine and Chocolate Desserts

You know what they say, if you can’t stand the cold – get in the kitchen!  The Hartstone Inn kitchen that is and join Chef Michael Salmon for a cooking class.  Classes are informative, entertaining, and of course, filled with delicious food and wine.  Weekend packages are $357 – $575 and include two nights lodging, breakfast each morning, afternoon cookies and tea, our Chef’s Tasting dinner menu for two and enrollment for one in the cooking class.  Enrollment into the cooking class alone is $45 per person.

Chef Michael Salmon

Caribbean Cuisine
Saturday, January 25th & Sunday, January 26th  from 1-3pm

Chef Michael was named Caribbean Chef of the year in 1996.  Join in preparing some of his favorite dishes and creations using tropical fruits and local ingredients. We will start with a Caribbean Papaya-Kahlua Colada and follow with: Batakons and Plantain Chips, Caribbean Hot Sauces with Tropical Fruits, Scabechi (Aruban Pickled Fish), Keshi Yena with Roti Bread, and Jerk Seared Tuna with a Mango Salad.

Chocolate Desserts
Saturday, February 8th & Sunday, February 9th from 1-3pm

A class for Chocolate Lovers…bring your sweet tooth!  Chef Michael will share his famous soufflé recipe with a Chocolate twist. “Death by Chocolate” is a chocolate ganache tart made with Bailey’s Irish Cream, Grand Marnier, and a brownie crust.  It is heavenly.   Next, we will make a Chocolate-Almond torte with Almond Macaroons and finally a Chocolate Créme Brûleé.

View our complete Hartstone Inn cooking class schedule here.

Chef Michael Salmon’s Brussel Sprout Salad Recipe

Course number three on our ten-course  New Year’s Eve dinner this year was a Duck Breast Pastrami dish with a shaved Brussel Sprout Salad.  Our Hartstone Inn guests raved about the brussel sprout salad and we have  received a flurry of requests for the recipe.  Here it is – we hope you enjoy it at home!

Brussels Sprout Salad

Duck Breast Pastrami with a Shaved Brussel Sprout Salad, Whole Grain Mustard and a Rye Cracker

Duck Breast Pastrami with a Shaved Brussel Sprout Salad, Whole Grain Mustard and a Rye Cracker

2 cups finely sliced brussels sprouts (cored)
1/2 cup finely sliced red onions
1 red apple, cored and julienned
1/4 cup green apple-maple dressing (recipe below)
salt and pepper to taste

  1.  Combine the brussels sprouts, sliced red onion and julienned apple in a bowl and toss with the dressing to combine. Season with salt and pepper.

Green Apple-Maple Dressing

2 small granny smith apples
1/2 cup cider vinegar
1/2 cup granulated sugar
1/2 cup canola oil
1/4 cup chopped Vidalia onion
1/2 teaspoon kosher salt
1/2 teaspoon dry mustard
1 1/2 Tablespoons real maple syrup

  1. Combine all the ingredients above in a blender and mix until smooth.
  2. The remaining dressing can be kept for up to 2 weeks and is great on salads.

Winter Fun in Camden – Hartstone Inn Ski Packages

Skiers Riding a Chair Lift

It is officially wintertime here at the Hartstone Inn.  The air is chilly and there’s snow on the ground.  That doesn’t mean there isn’t plenty of outdoor fun to be had!  The Camden Snow Bowl is just a short distance away from us and it offers skiing, snowboarding, snowshoeing, skating, tubing and a toboggan chute.   Book one of our three winter getaway packages and enjoy all winter in Maine has to offer!

Down with Downhill Package

Package details: The Down with Downhill package offers a romantic, two-night getaway with a gourmet twist.  Down with Downhill welcomes with a multi-course breakfasts each morning, afternoon tea and cookies, our Chef’s Tasting dinner menu for two prepared by award-winning chef-owner Michael Salmon, and two one-day lift tickets or snowshoe rentals at nearby Camden Snow Bowl.

view rates for Down With Downhill Package

Learn To Ski Package

Package details: Have you always wanted to learn to ski?  Our Learn to Ski package includes everything you need – rental equipment, lift tickets and enrollment in a 1.5 hour group skiing lesson for two people at the Camden Snow Bowl.  Our package also includes two nights lodging, our Chef’s Tasting dinner menu for two one night and a sumptuous two course breakfast each morning.   Enjoy Maine’s winter weather and learn something new at the same time.

view rates for Learn To Ski Package

“Let Me Call You Sweetheart” Valentine’s Day Package

Surprise your Valentine anytime during the month of February!Hartstone Inn Valentine's Day Package

Your romantic two night getaway will start off with a romantic bottle of bubbly and our decadent chocolate caramels sprinkled with Maine Sea Salt.  Our award winning dining room will spoil you with memorable multi-course breakfasts each morning and our Chef’s Tasting Menu dinner menu for two one evening. 

There are so many options for your day of fun – skiing, wine tasting, tobogganing or massages.  When you are ready to wind down in the late afternoon, we’ll be ready with two signature martini’s and delicious hors d’ oeuvres.

View “Let Me Call You Sweetheart” package pricing here.  Find a complete list of all our getaway packages here

Cranberry and White Chocolate Chunk Cookie Recipe by Chef Michael Salmon

Makes 25 Cookies

½ Cup Granulate SugarCranberry and White Chocolate Chunk Cookies
½ Cup Vegetable Shortening
2 Large Eggs
1 Teaspoon Vanilla Extract
1 Cup All-Purpose Flour
1 Cup Quick Cooking Oats
1 Teaspoon Baking Powder
1 Cup White Chocolate Chunks (Pea Size)
½ Cup Dried Cranberries
½ Cup Shredded Coconut
½ Cup Cashew Halves

  1. Preheat the oven to 350 degrees.
  2. In a mixer, combine the sugar, shortening, eggs and vanilla. Add the flour, oats and baking powder and mix until well combined. Gently stir in the white chocolate, cranberries, coconut and cashews by hand.
  3. Make balls with a #40 ice cream scoop and place about 2 inches apart on a baking sheet lined with a nonstick baking mat or on a lightly greased baking sheet. Pat down the balls to make ¾ -inch disks.
  4. Bake for 10-12 minutes, just until they begin to brown along the bottom edge. Transfer the cookies to cooling racks to cool.
 
 

close popup window