It’s the perfect time of year to enjoy our Cranberry-Limoncello Martini! Of course, if you don’t want to make them at home, we offer them every night in our restaurant.
They are just $5 during Happy Hour (5pm-6:30pm) and come with an hors d’ oeuvre!
Cranberry Syrup Base
1 package (12 oz) fresh or frozen whole cranberries
2 cups granulated sugar
2 cups water
1/2 cup fresh lemon juice
1/4 cup fresh lime juice
1/4 cup limoncello (Italian lemon liqueur)
2 dashes bitters
method – Combine the cranberries, sugar and water in a small saucepan and bring to a boil over high heat. Reduce heat and simmer for 20 minutes. Cool. When cool, place mixture in a blender and blend for 2 minutes. Strain through a fine mesh strainer to remove all of the seeds and skin pieces. Add the remaining ingredients and the cranberry base is complete.
Cranberry-Limoncello Martini Recipe
yields 1 drink
2 1/2 ounces cranberry syrup base (recipe above)
1 1/2 ounces citrus flavored vodka
garnish: 3 cranberries floated on top and a wedge of lemon on the rim
by Chef Michael Salmon
5 egg yolks
1/4 cup, plus 1 teaspoon granulated sugar
1/2 vanilla bean, seeds scraped out to use, pod reserved for another use (or 1 teaspoon vanilla extract)
1 cup whipping cream
3 Tablespoons whole milk
1/2 cup fresh or frozen blueberries
1/4 cup pecan pieces (optional)
4 sprigs of spearmint for garnish
1. Preheat the oven to 325 degrees. Heat about 1 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 vanilla and whisk in cream and milk.
3. Divide the blueberries and pecans between four shallow ceramic dishes. Divide the custard mixture between the four dishes and place in a pan with at least 1-inch sides. Fill the pan with the 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 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, some fresh blueberries and a sprig of fresh spearmint.
by Chef Michael Salmon
1 medium zucchini
1 medium yellow squash
2 medium sized carrots
1 portabella mushroom
1 medium beefsteak tomato
12 spears asparagus (pencil size)
extra virgin olive oil
kosher salt and freshly ground black pepper
1 teaspoon chopped fresh basil
2 Tablespoons balsamic vinegar
6 cherry tomatoes
3 ounces fresh goat cheese
1 Tablespoon fresh basil, chopped, for garnish
1. Boil the beets until fork tender. Remove skin and cool. Slice each into 4 slices.
2. Remove ends and slice both the zucchini and yellow squash into 8 equal slices on a slight bias. Peel carrots and cut into sticks 2 inches long and 1/2 inch by 1/2 inch. Core the tomato
and slice into 4 equal slices. Clean the portabella mushroom and cut into 8 wedges. Cut the tough part (pale color) off the bottom of the asparagus spears and peel the lower half of the
spears, removing the tougher outside shell.
3. Blanch the carrot slices in boiling water for 2 minutes to partially cook them and cool them off in a bowl of ice water. Lay all of the vegetables out on a baking sheet (use one with
sides) and drizzle with the olive oil. Sprinkle with the kosher salt and freshly ground black pepper. Turn them over and coat the other side. Let sit for 15 minutes. Using either a stove top grill pan or a barbecue grill, grill the vegetables (reserving the marinating oil and juices) on each side, just enough to mark them and cook them slightly. The tomatoes cook very quickly. Do not overcook any of the vegetables. Remove from the grill to another baking sheet.
To make the vinaigrette, mix the chopped basil with the balsamic vinegar. Place in a small container with a lid. In a 1/4-cup measurer, pour in the reserved oil and juices, and fill the
remaining way with additional olive oil. Add to the container a few grinds of pepper and a pinch of salt. Cover and shake gently.
For assembly and presentation, place a 3-inch timbale mold (I use a 3-inch piece of PVC pipe that has a 3-inch inside diameter) on the center of a 12-inch dinner plate. Layer in the
vegetables in this order: 1 tomato slice, 2 zucchini slices, 2 beet slices, 2 yellow squash slices, 6 carrot sticks, and 2 mushroom wedges. Build each layer securely on top of each other and press down gently on the vegetables to firm up the stack. Remove the mold form. Decorate the plate with the 3 asparagus spears, 3 cherry tomato halves, and a sprig of fresh basil. Slice the goat cheese and arrange around the plate. Drizzle with vinaigrette and chopped basil. Serve.
“Mary Jo says the my pancakes are as good as her Grandma Dorothy’s, which is quite a compliment having tasted a few of her creations myself. My pancakes get really crisp around the edges and are rather dense, just the way I like them. The blueberries can be easily omitted and replaced with sliced bananas and walnuts or homemade granola. or just served plain. However you prepare them, always serve them with pure maple syrup.” – Chef Michael Salmon, Hartstone Inn
Maine Blueberry and Almond Pancakes Recipe
by Chef Michael Salmon
1 3/4 CUPS ALL-PURPOSE FLOUR
2 TEASPOONS BAKING POWDER
3/4 TEASPOON SALT
1/4 CUP ALMOND PASTE
2 LARGE EGGS, SEPARATED
2 CUPS WHOLE MILK
1/4 CUP UNSALTED BUTTER, MELTED
1/2 TEASPOON ALMOND EXTRACT
1/2 TEASPOON VANILLA EXTRACT
1 CUP BLUEBERRIES (PREFERABLY WILD MAINE BLUEBERRIES)
SLICED ALMONDS, TOASTED
1.. Mix dry ingredients (flour, baking powder and salt) in a bowl. In a mixer, beat together the almond paste and egg yolks. Add milk and mix. Stir in the dry ingredients. Add melted butter and extracts and mix. Fold in the blueberries.
2. Beat egg whites until stiff. Fold egg whites into the batter gently, just until combined.
3. Pour batter, 1/4 cup per pancake, onto a hot griddle. Cook until browned on the first side, flip and continue to cook the other side.
4. Place the pancakes on a serving plate and garnish by sprinkling with powdered sugar and toasted almonds. Serve with pure Maine maple syrup.
These delicious morsels are currently on our dinner menu!
Serves: 2 servings per fig
- fresh figs, sliced in half
- whipped brie cheese
- prosciutto, thinly sliced
- honey, for drizzling
- sea salt
- Preheat the oven to 350°F
- Stuff a small ball of cheese into the center of each fig half.
- Wrap the fig halves with narrow strips of prosciutto. The prosciutto will easily stick to itself, so no need to be perfect.
- Place the fig halves on a baking sheet and bake for about 10 minutes. Remove and allow to cool slightly. Plate, and drizzle with honey and a light sprinkling of sea salt.
By Chef Michael Salmon of the Hartstone Inn
2 medium-sized beefsteak tomatoes
1 small Vidalia onion
1/2 English cucumber (also known as seedless cucumbers)
1/2 red bell pepper
32 ounce tomato juice
8 ounce V8 juice
2 Tablespoons extra virgin olive oil
1/4 cup rice wine vinegar
1/8 teaspoon freshly ground black pepper salt to taste
1. Core the tomatoes, cut them in half across the equator to expose the seeds and gently
squeeze out the seeds. Dice the tomatoes, onion, cucumber and bell pepper into 1/2-inch
cubes. Slice the scallions. Combine all the ingredients, mix and refrigerate, covered, for at
least 2 hours. May be made up to 2 days in advance.
Herbed Sour Cream
1/2 cup sour cream
4 sprigs fresh cilantro, finely chopped
1 scallion, green part only, finely chopped
1/2 teaspoon of Caribbean dry spice mix
salt to taste
1. Mix all together.
8 red cherry tomatoes, cut in half
2 medium-sized golden tomatoes, cut into 8 wedges
8 sprigs of cilantro
1. Ladle the soup into the desired serving bowls and decorate with a scoop of the herbed sour
cream, 2 cherry tomato halves and 2 golden tomato wedges. Top with a sprig of cilantro and
Orange-Spiced Rice 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
- Boil water in a large pan.
- Add salt and rice. Cover and simmer over low heat (stirring occasionally) for 15-20 minutes or until most of the water is absorbed.
- 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.
- 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.
- 1 sheet puff pastry (homemade or your favorite brand)
- 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
- Preheat the oven to 350 degrees.
- Lay out the puff pastry dough and cut into six 3-inch circles (a scalloped 3-inch cutter works well).
- 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.
- 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.
- 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.
- Mix together 2 Tablespoons sugar with 1/2 teaspoon Apple Pie Spice Mix and sprinkle an even coating on top of each tart.
- Bake in the preheated oven for about 35 minutes, or until golden brown.
- 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.
It’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.
Tired of the same old, same old for breakfast? Try something healthy and new with Chef Michael’s Hartstone Granola recipe. It’s great by itself, just add milk. Or, serve it with yogurt and fresh fruit. Here at the Hartstone Inn, we serve it layered in our Lemon Mousse Trifle with a Banana Bread and a Berry Sauce. Another idea – bag it up or put in glass Mason jars as a homemade gift!
by Chef Michael Salmon
6 cups old-fashioned oats
1 1/2 cups wheat germ
1 cup wheat bran
1 cup oat bran
1 cup sliced almonds
1 cup walnut pieces
2 cups brown sugar
2 cups shredded coconut
3/4 cup sesame seeds
1 cup dried powdered milk
1/2 cup honey
1/2 cup maple syrup
1/2 cup canola oil
2 teaspoons vanilla extract
1 cup raisins
1 cup dried cranberries
- Preheat the oven to 350 degrees.
- Spread the oats out on two baking sheets with sides and toast for 15 minutes.
- Mix together the remaining grains, nuts, brown sugar, coconut, sesame seeds and dry milk in a large bowl.
- In a small bowl, mix together the honey, maple syrup, oil and vanilla extract.
- When the oats are toasted, add them to the large bowl with the grains along with the honey mixture and mix well. Spread the mixture out on the two baking sheets and bake for 15 minutes, stirring occasionally.
- Remove from the oven and mix in the cranberries and raisins.
- Cool and store in an airtight container, for up to 1 month.