Christmas is a magical time of year here at the Hartstone Inn. The Inn is fully decorated and full of Christmas cheer. Come spend your holiday with us! To check room availability, click here.
Christmas Eve Dinner
Monday. December 24, 2012
- Lobster Cannelloni with Smoked Tomatoes
- Maine Shrimp Bisque with a Cognac Cream
- Tangerine Sorbet with a Splash of Champagne
- Braised Veal Osso Bucco with Herb-Smashed Potatoes
- Gingerbread Soufflé with a Spiced Crème Anglaise
Tuesday, December 25, 2012
- Rosemary- Seared Lamb Chops with a Hubbard Squash Custard
- Lobster and Sweet Potato Chowder
- Tangerine Sorbet with a Splash of Champagne
- Hartstone Inn Surf & Turf – Seafood Stuffed Lobster Tail with Mushroom-Seared Tenderloin of Beef
- Eggnog Soufflé with a Vanilla-Rum Crème Anglaise
Saturday, December 1, 2012
Lemon Mousse Trifle with Fresh Fruit
Smoked Salmon Eggs Benedict on a Croissant with Hollandaise Sauce
Maine Lobster and Asparagus Quiche with Swiss Cheese
Cranberry and Apple French Toast with Cumin Spice Bacon
$23.95 per person
Enjoy both the fashion show and delicious food! Call 236-4259 to reserve your table.
Our sold out New Year’s Eve dinner last night was so much fun. Chef Michael and Chef Zeph experimented with new flavors and received rave reviews from the guests. For all of you who missed it, we have posted the menu and pictures of each course. Happy New Year! We are looking forward to making new memories in 2011!
New Year’s Eve
Friday, December 31, 2010
7:00 p.m. seating
Slow Cooked Quail Egg with a Black Truffle & Parmesan Crouton
Lobster Carpaccio with Osetra Caviar, Frisee and a Yuzu Emulsion
Seared Maine Scallop with Squid Ink Pasta, Sea Urchin Roe and
Smoked Berkshire Pork Dumpling with a Barbecue Jus,
Kohlrabi Slaw and Pickled Watermelon Rind
Caramelized Onion Soup with Duck Confit and Foie Gras Toast
Poached Halibut with a Black Trumpet Mousseline, Crispy Veal Sweetbreads
Strawberry Champagne Sorbet
Herb Crusted Double Lamb Chop with a Pinot Noir Reduction
and a Leek & Hazelnut Brioche Pudding
Garlic Grilled Beef Tenderloin with a Roasted Shallot & Balsamic Glaze.
Scalloped Potatoes & Parsnips with Gorgonzola
Dark Chocolate Cake, White Chocolate Mousse, Aerated Chocolate,
Hot Chocolate-Cognac Shot and Valhrona “Powder”
We recently decided we needed a hot, holiday drink to offer our guests this weekend. One of our innkeepers suggested an Egg Nog Latte. Nothing says Christmas like egg nog! All of you who make cappuccino at home can try this delicious drink too. In place of milk, just add hot eggnog. We offer an alcoholic version also in which we add spiced rum. (YUM!) Egg nog does not froth very well so you may have to top it off with steamed milk. Sprinkle some Gingerbread Spice on top, throw in a festive candy cane and ta-da! A cup of hot, holiday cheer!
Going out to eat can sometimes take as much, if not more, effort than sitting down for a home-cooked meal. Hiring a babysitter, getting a reservation, deciding what to wear, making the reservation, and then mentally ticking off all those dollar signs (bottle of wine, check, appetizer, check, salad, check, main course, check, dessert, check, after dinner drink question mark, tip, check…). Regardless of the logistics and the expense, eating out can be justified by the pure experience of having a talented chef, friendly wait staff, and intricate dishes with layer after layer of undeniable flavor. Let’s not forget there is no sink full of pots and pans awaiting rubber gloves either. Is dining out a luxury, it can be depending on the cost associated with it. What that means is maybe, in today’s financial times, adjusting how much one eats out. Instead of dinner out several times a month, maybe it is a once a week occasion.
Chef Michael Salmon realized the need for people to stretch their dollars and thus created the cooking class “Gourmet Specialties on a Budget.” Chef Michael makes gourmet approachable. He brings it into your home and practically sits it down on your dining room table. Think of the times you have said or thought “Who cooks like that?” in response to a recipe in a cookbook or food magazine. After this class maybe you!
The menu for “Gourmet Specialties on a Budget” (February 5 or 6)
- Mozzarella and Charred Bell Pepper Bruschetta
- Roasted Tomato Soup with Chopped Basil
- Sweet Potato Crusted Salmon
- Tarte Tatin of Pears
Weekend packages are $325/$515 and include two nights lodging, breakfast each morning, afternoon cookies and tea, a gourmet candelit dinner for two and enrollment for one in the cooking class. Additional enrollment into the cooking class is $45 per person. Classes are held Saturdays and Sundays from 1 -3 in the afternoon.
p.s. this is an excellent Christmas present!!!
Mary, our culinary intern from Peru decided that we needed to add some holiday cheer to our afternoon cookie selection. With that in mind, she set out to bake some gingerbread men this afternoon with a Hart(HEART)stone theme. They turned out so cute that the chocolate chip and peanut butter cookies are green with envy.
What are you baking this holiday season?
It is officially Christmas time here at the Inn. We are decorated from head to toe! We encourage those of you have not visited us during the Christmas season to do so. It is a magical time of year here in Camden. Don’t forget, Hartstone Inn GIFT CERTIFICATES are a thoughtful way to say “Happy Holidays” to that someone special!
We thought it would be fun to share what is on Chef Michael’s holiday wish list this year. What is on your list?
1. Anything relating to my 1962 Daimler
3. Book: A Day at El Bulli
– my absolute favorite snack
9. Olive Wood Cutting Board – Montepulciano Italy
Last Saturday we held our third annual Christmas by the Sea Fashion Show Brunch. The fashion show was done by Leonard’s of Camden. The clothing and accessories were beautiful and the sold out crowd enjoyed them all. We’d like to thank Nancy and Mona for modeling the stunning outfits!
The brunch menu that day began with a Lemon Mousse Trifle with Diced Fresh Fruit and Pound Cake and was followed by one of three entrees. The choices were Eggs Benedict on a Croissant with Hollandaise Sauce and Prosciutto, Maine Lobster and Winter Squash Quiche with Gruyere Cheese or Banana Custard French Toast with Cumin Spiced Bacon. Of course, no meal would be complete without dessert! We had something for everyone including an Apricot Orange Tart and Chocolate Macaroons. As an extra bonus we offered 20% off everything in our gift shop that day. The Fashion Show Brunch is a fun way to kick off the Christmas season and we look forward to having it again next year!
We are sharing this recipe for Chocolate Chip and Walnut Cookies just in time for your holiday baking. This should come in handy whether gifting tins of cookies, preparing for a party, or just stocking up for guests. We always have a variety of fresh baked cookies at the inn for guests during Afternoon Tea, which of course you know if you have spent time with us.
This recipe comes from our first cookbook Hartstone Inn Cookbook. These chocolate chip cookies can be made without the walnuts if desired, or another type of chopped nut can easily be substituted. If you really like chocolate, add 2 Tablespoons cocoa powder and 2 Tablespoons chocolate syrup to the recipe, and replace the chocolate chips with an equivalent amount of 1/2-inch dark chocolate chunks.
Chocolate Chip and Walnut Cookies
Makes 40 cookies.
1 cup vegetable shortening
1 cup granulated sugar
1/2 cup brown sugar, firmly packed
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons salt
2 cups chocolate chips
1 cup walnut pieces
1. Preheat the oven to 350 degrees.
2. Cream together the shortening, sugars, eggs and vanilla until fluffy.
3. Mix together the flour, baking soda and salt. Stir into creamed mixture. Mix in the chocolate chips and walnut pieces by hand.
4. 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.
5. Bake for 15 minutes. Transfer the cookies to cooling racks to cool.