Chef Michael’s Orange-Spiced Rice Pudding Recipe

Orange-Spiced Rice Puddingrice pudding

by Chef Michael Salmon  
yields 6 portions

If you’ve stayed with us at the Inn, you may have had this delicious breakfast dish.  
It is one of our most requested recipes!

1/2 cup water
1/8 teaspoon salt
1/4 cup Arborio rice
3/4 cup milk
1/2 cups heavy cream
3 Tablespoons sugar
1/4 cup chopped dried apricots
1/4 cup golden raisins
1/4 cup regular raisins
1/2 orange, zest and cubed pcs
1/2 teaspoons apple pie spice

  1.  Boil water in a large pan.
  2. Add salt and rice. Cover and simmer over low heat (stirring occasionally) for 15-20 minutes or until most of the water is absorbed.
  3. Add milk, cream and sugar and increase heat to medium-high heat. Bring to a simmer and reduce heat to maintain the simmer. Cook UNCOVERED, stirring frequently for 30 minutes.
  4. Reduce heat to low (stirring every couple of minutes) and cook for 15 minutes more. Spoon should stand upright in the pan. Stir in the remaining ingredients and serve.

“Travel to Tuscany” Cooking Class – November 7th & 8th

November 7th or November 8th, 2015 – 1-3pm

Our first cooking class of the year, “Travel to Tuscany” is fast approaching!  If you can’t join Chef Michael in Italy for one of his Culinary Adventures, then come to Camden and experience some of his favorite Tuscan dishes. “Travel to Tuscany” will begin with Baked Artichokes with fresh Ricotta, Aged Pecorino and Italian Herbs.  Next will be Roasted Bell Pepper, Arugula and Grilled Eggplant Salad followed by Seafood Risotto with White Truffle Oil.  Class will finish up with dessert, Salted Caramel Budino – Italian Butterscotch Pudding.

Classes are informative, entertaining, and of course, filled with delicious food!  Enrollment is $45 per person or make it a getaway and book our Cooking Class Package!

Click here for our complete cooking class schedule. 

Hartstone Inn Travel to Tuscany Cooking Class

 

Chef Michael’s Fall Apple Tart Recipe

  • 1 sheet puff pastry (homemade or your favorite brand) Apple Tart Recipe
  • Vegetable pan coating
  • 1 egg, beaten
  • 6 Tablespoons almond paste
  • 1 1/2 Granny Smith apples
  • 2 Tablespoons granulated sugar
  • 1 1/2 teaspoons Apple Pie Spice Mix (recipe below)
  • Powdered sugar in shaker
  • Optional: 1 cup Creme Anglaise (recipe in cookbooks)
  • 6 scoops vanilla ice cream
  1. Preheat the oven to 350 degrees.
  2. Lay out the puff pastry dough and cut into six 3-inch circles (a scalloped 3-inch cutter works well).
  3. Lightly coat a baking sheet with vegetable spray and lay the pastry circles on top. Brush the pastry with the beaten egg and place 1 Tablespoon of almond paste in the center of each pastry round.
  4. Cut the whole apple in half and core all three halves with a melon baller. Slice each apple half from top to bottom into very thin slices, keeping them together.
  5. Separate each sliced apple half into two equal halves and spread out one equal half per pastry circle, leaving a border around the outside. If you start by laying down the cut side of the apple half first and fanning the rest on top, the apple will conform to the round shape of the pastry. One apple will make four tarts.
  6. Mix together 2 Tablespoons sugar with 1/2 teaspoon Apple Pie Spice Mix and sprinkle an even coating on top of each tart.
  7. Bake in the preheated oven for about 35 minutes, or until golden brown.
  8. Make a spiced creme Anglaise by combining the sauce with 1 teaspoon of the apple pie spice mix.

Serve on a plate dusted with powdered sugar, surrounded by a pool of spiced creme Anglaise and a scoop of vanilla ice cream.

 

Hartstone Inn Raises $1000 to Benefit the Georges River Land Trust

Hartstone Inn Georges River Land Trust

Hartstone Inn chef/co-owner Michael Salmon presents Georges River Land Trust director Gail Presley with a check for $1000.

The Hartstone Inn held three benefit dinners in the month of May to support the Georges River Land Trust.  50% of the total food sales of diners who reserved tables to support the Land Trust, was donated.  When rounded up, this totaled $1000!

The mission of the Georges River Land Trust is to conserve the ecosystems and traditional heritage of the Georges River watershed region through permanent land protection, stewardship, education, and outdoor experiences.

Interested in supporting the Georges River Land trust by volunteering or donating?  Visit their website here.

 

 

5 Great Restaurants in Camden, Maine

Restaurants in Camden, Maine

Experience fine cuisine at the Hartstone Inn’s restaurant.

One of the best parts about going on vacation is going out to eat. Not only do you get the chance to experience local fare, you also get to indulge in delicious meals that you didn’t have to prepare yourself. While you’re visiting, be sure to check out the following restaurants in Camden, Maine.

The Hartstone Inn

The Hartstone Inn’s Camden restaurant offers breakfast exclusively for Inn guests, and it is open to the public for dinner. The restaurant changes its menu regularly to reflect seasonal ingredients, as well as inspiration from its award winning chef. Click here to preview the Inn’s weekly menu

Evening Dining at Hartstone Inn

Continue reading “5 Great Restaurants in Camden, Maine”

Chef Michael’s Apple Pie Spice Mix

Apple Pie Spice MixIt’s apple season and that means homemade apple pie!  This year, toss your sliced apples with Chef Michael’s Apple Pie Spice Mix.  It’s the perfect blend to compliment fresh apples!  Looking to bake something new with apples?  Try Chef Michael’s recipe for Apple Tarts

Apple Pie Spice Mix

3 tablespoons ground cinnamon 1 1/2 tablespoons ground ginger
2 teaspoons ground nutmeg
2 teaspoons ground allspice
1 teaspoon ground cardamom

1. Mix all of the spices together and keep in a tightly covered jar in a dark place. 

2014-2015 Hartstone Inn Cooking Class Schedule

Join Chef Michael in his Hartstone Inn kitchen for a cooking class weekend, covering a wide range of topics from regional and ethnic cuisines to seasonal and holiday offerings. Classes are informative, entertaining, and of course, filled with delicious food. Weekend packages are $357 – $575 and include two nights lodging, breakfast each morning, afternoon cookies and tea, our five course Chef’s Tasting Dinner Menu for two and enrollment for one in the cooking class. Additional enrollment into the cooking class is $45 per person. Classes are held on Saturdays some Sundays from 1-3 in the afternoon.

Live locally?  We’d love to have you join us for class as well!  This years class topics include French Specialties, Maine Seafood, Spanish Tapas, Hartstone Brunch and more! 

Click here for the complete schedule of classes and for specific class dates and topics.

Hartstone Inn Cooking Class Schedule

Merryspring Kitchen Tour – This Wednesday, August 6th!

Wednesday, August 6th, 2014
10am-3pm

Merryspring
ADMISSION
ALL KITCHENS (ADVANCE PURCHASE): $25
ALL KITCHENS (DAY OF TOUR): $35
INDIVIDUAL KITCHENS: $10 EACH

Visit 9 uniquely-designed kitchens in Camden, Rockport, Lincolnville and Northport, Maine and enjoy tastings from talented area chefs.  Our very own Chef Michael will be in kitchen #5 in Camden in the morning!

Click here for the map included with each ticket showing the location of the kitchens.

Merryspring Kitchen Tour 2014

EXTRAS
Door prizes – Enter to win a basket of Stonewall Kitchen Gourmet Foods!

Raffle Tickets – Enter for a chance to win a gift certificate to Seabright Pizza, Francine Bistro or Shepherd’s Pie!

For additional information, click here

All proceeds benefit Merryspring Nature Center, a non-profit, privately owned park and educational center in Camden and Rockport with nature trails and gardens open to the public every day. This member-supported organization offers talks, classes, and workshops throughout the year.

Michael Salmon’s Foodie Adventures: Our home in Catalonia.

 

Foodielogo

 From my perspective, the most difficult task of coordinating a great foodie adventure is to find the perfect place to call home for the week. Endless inquiries, several scouting trips and I’m happy to say we’ve found it in Spain.  The requirement is – first and foremost a kitchen the chef can cook in with a good variety of equipment, ample counter space, gas range with a minimum of 6 burners, a full size oven and if we’re lucky a place to grill. It sounds like a simple task,  but looking at kitchens through out Spain, Tuscany and France I know first hand Americans are very lucky.

Would you like a tour?

Villa1

Catalonia Grilling

We know adults on vacation require an en suite bathroom, that’s non-negotiable

and so this becomes the second most difficult part of my task.  

We look for 8-9 bedrooms with baths and all rooms must be of the same luxurious standards,

the option for twin beds is an added bonus and allows us to accommodate friends traveling together.    

A variety of room sizes allow us to price the rooms at three prices; Master, Deluxe and Traditional.

Villabedrooms

 

Over the years we’ve learned our travelers have a variety of interests, to ensure everyones comfort

we look for several comfortable sitting areas – inside & out,

WiFi and Laundry facilities.

Relax

 

A location nestled in the Pyrenees was a nice change from the Tuscan Country Side and the Loire Valley.  It’s an amazing feeling to 

enjoy the warmth of 70 degrees and see fresh snow on the mountain tops.  We have access to hundreds of miles of  secluded hiking trails

right out the front door or simply walk to the pool – your choice… Inside or Out!

PoolView

Additional information and tour availability for our Foodie Adventures www.chefmichaelsalmon.com

email questions: camden.hartstone@gmail.com or follow our adventures on Facebook

 

Try Something New!

Foodielogo

Here’s a Spanish favorite from our Catalonia Foodie Adventures that will be

perfect for your summer parties.

Banderillas

 

For us, the first stop is the market for olives, sausage, ham and vegetables to grill. During cocktail hour we roast the vegetables over an open fire, chop them and create a buffet of tasty ingredients. Foodies spear a combination of their favorite ingredients for their banderillas to enjoy with a glass of sangria.

Banderillas

 

For those of you who are unfamiliar with Banderillas, they are very popular in Tapas Bars, especially in the North of Spain.  They are called Banderillas because of the resemblance to the large sharp darts, of the same name, used in bullfights.  Various ingredients are cut into small pieces and threaded onto toothpicks.  Pairing the correct ingredients together is important to achieve the correct blend of flavors.  The idea is to get all of the ingredients off from the toothpick and into your mouth at the same time, so that the flavors merge together.

IMG_1546

Various items that may be used:

Shrimp, cooked Chorizo, Pickled Cucumber, Spanish Olives, Roasted Peppers, Serrano Ham (use Italian prosciutto if you can’t find Serrano Ham), Tuna, Figs, Artichoke Hearts, Anchovy wrapped Capers, Cooked Mussels, Pickled Herring, Pearl Onions, Mushrooms, chunks of Potatoes, wedges of hard-boiled Eggs, Asparagus Tips, Boiled Ham, etc… 

 

A Banderilla Dressing can be made by blending together: 1/4 cup olive oil, 1/4 cup finely minced parsley, 1/4 cup finely minced dill pickle or cornichon (not sweet) and 4 large cloves of garlic, minced in a food processor until smooth. 

 

Additional information and tour availability for our Foodie Adventures www.chefmichaelsalmon.com

Cooking Classes at the Hartstone Inn, Camden Maine 

email questions: camden.hartstone@gmail.com or follow our adventures on Facebook.