It was a chocolate-y delicious day in the kitchen here at the Hartstone Inn today! Chef Michael and his team were busy making chocolates of all kinds along with Maine sea salt caramels. Each and every chocolate that we use in the Inn is handmade and decorated. We also tuxedo dip our own strawberries in white and milk chocolate. Nothing says “I Love You” or “Happy Anniversary” like finding a plate of these tasty sweets in your room upon arrival!
Are you cooking Easter breakfast or brunch this year? Lemon Poppy Seed Waffles make a delicious addition to any menu! Dust the top with powdered sugar and add a dollop of sweetened, whipped cream and they are complete. We serve them here at the Hartstone Inn with a side of Chef Michael’s cumin spiced bacon!
Lemon Poppy Seed Waffles
1 cup all-purpose flour
1 teaspoon baking powder
1 Tablespoon powdered sugar
½ Tablespoon canola oil
1 cup milk
1 egg, separated
1 teaspoon vanilla extract
Pinch kosher salt
1 Tablespoon fresh lemon juice
1 teaspoon lemon extract
1 teaspoon grated lemon zest
1 teaspoon poppy seeds
Vegetable pan coating
Mix the flour, baking powder, and powdered sugar together in a mixing bowl.
Add the oil, milk, egg yolk, vanilla, and salt and mix until smooth. Stir lemon juice, extract, zest, and poppy seeds into the batter, mixing well.
Whip the egg white to stiff peaks and fold into the batter.
Heat the waffle iron and coat with a layer of vegetable pan coating. Ladle in the waffle batter and cook until crisp, following the manufacturer’s recommended techniques and settings.
Pumpkin is one of the great flavors of fall. What better way to enjoy it than in dessert!! If you are not ambitious enough to make this at home, come dine in our restaurant. We serve this dish at the Hartstone Inn throughout the season on our 6pm menu.
Pumpkin Crème Brûlée Recipe
5 egg yolks
1/4 cup plus 1 tsp granulated sugar
1 cup heavy cream
3 tbsp whole milk
1/4 cup pumpkin puree
1/4 tsp cinnamon
1/8 tsp each: nutmeg, ginger and allspice
mint for garnish
1. Preheat the oven to 325 degrees. Heat about one quart of water in a teakettle (or saucepan) for a hot water bath.
2. In a medium-sized bowl, whisk together the egg yolks and sugar. Add the pumpkin puree, cinnamon, nutmeg, ginger and allspice. and whisk in cream and milk,
3.Divide the custard mixture between four shallow 3/4-cup volume ceramic dishes. Place in a pan with at least one inch sides. Fill the pan with hot water about halfway up the sides of the dishes.
4. Bake in the preheated oven for 40 minutes or until firm. Remove from the oven and water bath and cool. Refrigerate for at least 2 hours.
5. To serve, evenly sprinkle the top of each crème brûlée with enough granulated sugar to cover. Using a torch, slowly begin to caramelize the sugar, moving the torch around a lot to prevent burning in any given area. Serve with a dollop of whipped cream and a sprig of mint.
Join Chef Michael Salmon at the Hartstone Inn and learn how to make pasta in your own kitchen. Techniques include making the dough, coloring and flavoring different pastas, rolling out and cutting various shapes of pasta, filling pastas such as raviolis and tortellini and cooking pasta. Specific dishes include: Spaghetti with a Creamy Prosciutto and Roasted Pepper Sauce, Pappardelle with Grilled Tiger Shrimp, Pesto and Oven Roasted Tomatoes, Sweet Potato Ravioli with a Pine Nut and Sage Butter Sauce, and Three-Cheese Tortellini with Chicken and Pesto. Classes are informative, entertaining, and of course, filled with delicious food. Weekend packages start at $357 and include two nights lodging, breakfast each morning, afternoon cookies and tea, a gourmet candlelit dinner for two and enrollment for one in the cooking class. Additional enrollment into the cooking class is $45 per person.
There are only four cooking classes left for 2012! Join Chef Michael at the Hartstone Inn 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 $352 – $542 and include two nights lodging, breakfast each morning, afternoon cookies and tea, a gourmet candlelit dinner 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 and Sundays from 1-3 in the afternoon. See schedule of classes below for specific class dates and topics. Click on the course topics for detailed descriptions of each class and photos of the recipes to be created. Watch the Video of our Scheduled Group Classes! *Gingerbread House Decorating for Adults is $55 per person and is a three hour class.
Saturday, November 17th, 1-3 pm Autumn Dinner
Sunday, November 18th, 1-3 pm Autumn Dinner
Saturday, December 1st, 1-3 pm Pasta, Pasta, Pasta
Sunday, December 2nd, 1-3 pm Pasta, Pasta, Pasta
Saturday, December 15th, 1-3 pm Holiday Hors d’ Oeuvres
Sunday, December 16th, 1-3 pm Holiday Hors d’ Oeuvres
Nothing says summer like fresh garden greens and vegetables with fruity, homemade salad dressing.
Mango-Lime is a flavor that is sure to please!
1/2 CUP WHITE WINE VINEGAR
1/2 CUP GRANULATED SUGAR
1/2 CUP CANOLA OIL
1/4 CUP CHOPPED VIDALIA ONION
1/2 TSP KOSHER SALT
1/2 TSP DRY MUSTARD
1. Add the flesh from 1/2 mango, removing the skin and seeds, and the juice and finely grated zest from one lime.
We are so excited! Chef Michael’s recipe for Wild Mushroom and Gruyere Soufflé with a Thyme Cream was selected as a finalist in BedandBreakfast.com’s Breakfast Recipe Challenge. Round one is the Savory Sixteen and our match-up against another finalist goes live on Facebook today. You can place your vote today only here!
Wild Mushroom and Gruyere Soufflé with a Thyme Cream
1 pound black trumpet mushrooms (or other mushrooms)
2 Tablespoons unsalted butter, at room temperature
5 eggs, separated
2 Tablespoons all purpose flour
1/3 cup sour cream
1/2 teaspoon kosher salt
2 pinches ground white pepper
1 pinch freshly ground nutmeg
1/4 teaspoon cream of tartar
1/3 cup grated gruyere cheese
1. Trim and clean the mushrooms, using a soft bristle brush. Melt 1 Tablespoon butter in a
sauté pan set over medium-high heat. Add the mushrooms, and cook for 5 minutes,
stirring regularly. Season with salt and pepper.
2. Generously butter four 1 1/2 cup soufflé dishes, using the remaining butter, covering the
entire surface area on the inside of the cups, including the rim.
3. Preheat the oven to 350 degrees.
4. Place the egg yolks in a medium-sized mixing bowl and whisk them for 1 minute. Add
the flour, sour cream, salt, pepper and nutmeg. Mix in well. Fold in the grated gruyere
and the sautéed mushrooms.
5. In an electric mixer fitted with a whisk, whip the egg whites and cream of tartar to stiff
peaks. With a large rubber spatula, gently fold half of the egg whites into the base.
Continue folding in the remaining egg whites. Gently pour the batter into the prepared
soufflé dishes, filling them 4/5 of the way full. Be careful not to drip the batter on the
rims, or the soufflés may not rise evenly.
6. Bake in the center of a 350-degree oven for 35 minutes, or until lightly browned on top.
Remove from the oven, place on a small serving plate and hurry the soufflés to the
table. Pour the Thyme Cream into a hole you poke in the top of the soufflé at the table.
1 teaspoon canola oil
1 Tablespoon finely chopped shallots
1/2 cup cleaned black trumpet mushrooms (or other mushrooms)
1/4 cup white wine
1/2 cup heavy cream
1 teaspoon fresh thyme leaves
Kosher salt and ground white pepper
1. Heat a small saucepan over a medium burner. Add the canola oil and sauté the shallots
for 30 seconds, stirring. Add the mushrooms and cook for 3 minutes, stirring.
2. Deglaze with the white wine and reduce until the pan is dry, being careful not to brown
3. Add the heavy cream and reduce the mixture by half, until a nice sauce consistency is
We are excited to be part of this unique event! For the adventurous foodie, the Camden Gourmet Adventure features two fabulous courses in two different restaurants and an after party with desserts, live music and dancing hosted by Cellardoor Winery and Megunticook Market at the Winery. The four participating restaurants are 40 Paper, Francine Bistro, Hartstone Inn and Natalie’s. Here’s the hook. Four excellent restaurants are involved, but guests will dine at only two. You won’t know where you’re eating (or what culinary surprises await) until you are delivered to the door of the restaurant!
Guests of the event are asked to park/meet in the Camden Harbor Landing parking lot. You will be delivered to the restaurants, then to Cellardoor Winery, and then back to the lot.
Tickets cost $79 per person and are inclusive of transportation, dinner, tax, gratuity and the after-party. If you are part of a group please purchase your tickets as a group, we will do our best to keep you together.
To perfect the menus for the evening the chefs need to know of food allergies and intense food dislikes. Two quick questions about allergies and dislikes are included in the ticket order process.
It’s going to be a dining adventure like no other event in Maine, and it’s all thanks to the creative minds at the restaurants, Megunticook Market and Cellardoor Winery.
Find more information or purchase tickets here.
The Hartstone Inn’s very own Chef Michael Salmon will be preparing a course again this year at Vinfest 2011. This event, presented in conjunction with Cellardoor Winery and Megunticook Market, begins with a dinner and dance and is followed the next day by a wide range of fun activities.
From their website:
“This magical weekend begins Friday, September 30th at 5:30pm with a four-course dinner-dance in the Vineyard. Each course is prepared by a local star chef and paired with Cellardoor wines. Dinner is followed by dessert and a very special performance by R&B singer Kenny ‘Babyface’ Edmonds. Saturday festivities begin at 10am and include grape stomping, a home winemaking competition, food and wine pairings, live music, cooking demonstrations by local star chefs, and many more surprises. This is the time of the year to celebrate the harvest and Maine’s beautiful fall weather.
October 1, Schedule of Events
10 – 5 Antique Tractor Display and Competitive Demos
10 – 3 Coffee & Donuts presented by Tim Horton’s
10 – 3 Scarecrow Decorating Competition
10 – 3 Home Winemaking Competition Submissions/Judging
10:30 Mini Pumpkin Hunt for Kids of all ages
11 Ratatouille Movie in the big tent
11 Cooking Demo – Chef Lisa Sojka of Prism Café
11 – 3 Horse Drawn Wagon Rides
11:30 Grape Crush Demonstration with The Winemaker
11:30 – 2 BBQ presented by Riverfront BBQ
12 Cooking Demo – Chef Christina Sidoti of Paolina’s Way
12 Grapestomping with The Winery Owner
1 Cooking Demo – Chef Kerry Altieri of Café Miranda
1 Chocolate Movie in the big Tent
1 – 4 Savory Treats & Wine Pairing with Lani Temple of Megunticook Market
1 – 4 Chocolates and Wine Pairing with Sweet Marguerite’s
2 – 4 Mr Magic magic tricks and balloon creations
2:30 Grape Press Demonstration with the Winemaker
3 Tortilla Soup Movie in the big tent
3 Home Winemaking Competition Results & Prizes
3 Scarecrow Decorating Results & Prizes
3:30 Grape Stomping with the Winery Owner”
Spring is here! I know because some of our favorite businesses that take a little break for winter are re-opening. The Cellardoor Villa is located at the intersection of Routes 90 and 1 and is a great place to taste several of their wines. With 19 varieties available you’re sure to discover a nice bottle to pair with your next meal or choose a bottle from our award winning Hartstone Inn wine list to sample with the Inn’s cuisine.