Blog Archives

Blueberry Gin Recipe

One of our newest cocktails here at the Hartstone Inn is a Maine Blueberry Gin Martini.  Many of our guests have really enjoyed this drink and have asked us to publish the recipe.  Here is it!  (We must give credit to www.boozedandinfused.com for the recipe.  We sure hope they use Maine blueberries!) Blueberry Gin 2 […]

Lemon Poppy Seed Waffles by Chef Michael Salmon

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 Waffle Recipe by Chef Michael Salmon

A myriad of waffle irons are available on the market, each producing a waffle of a different shape or size. There are thin waffles, thick Belgian-style waffles, round waffles, square waffles, even heart-shaped waffles. They all work well so choose the type and shape you like. When serving waffles, dust the top with powdered sugar, […]

Pumpkin Crème Brûlée Recipe by Chef Michael Salmon

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 by Chef […]

Hartstone Inn Cranberry-Limoncello Martini Recipe

Chef Michael created this recipe almost four years ago to replace our fabulously successful summer drink special the “Watermelon Mojito.” Every year,  we receive numerous requests for the recipe so we decided to re-post it! Cranberry Syrup Base 1 package (12 oz) fresh or frozen whole cranberries 2 cups granulated sugar 2 cups water 1/2 […]

Mango-Lime Salad Dressing by Chef Michael Salmon

  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 […]

Mussel Soup with Curry

by Chef Michael Salmon serves 6-8 1 stalk lemon grass 1 1/2 cups dry white wine 1 medium yellow onion, finely chopped 4 garlic cloves, minced 1 1/2 Tablespoon finely grated peeled fresh ginger 2 Tablespoons canola oil 1 cup fresh orange juice 1/2 cup fresh lime juice 2 teaspoons curry powder 1 teaspoon chopped […]

Lobster and Asparagus Quiche

by Chef Micheal Salmon serves 8–10 Two each 1 1/2 pound live Maine lobsters  (or 3/4 pound of cooked lobster meat) nonstick vegetable spray 1 batch Pastry dough (recipe, page 66) 1 medium yellow onion 1 pound thin asparagus 1 small red bell pepper, finely chopped 2 scallions, green part only, sliced 2 Tablespoons unsalted […]

Caribbean Tenderloin of Pork with a Mango-Cilantro Salsa

serves 4 1 whole pork tenderloin (about 1 1/4 pounds) 2 Tablespoons olive oil 1 Tablespoon Caribbean dry spice mix (recipe, page 155) 1/2 teaspoon kosher salt lime slices, red bell pepper diamonds and cilantro sprigs for garnish 1 batch of Mango-cilantro salsa (recipe below) 1.   Remove the fat and silver skin from the pork […]

Sautéed Veal Medallions with an Almond-Fig Cream

A rather unusual combination for veal, perhaps, but this is one of my personal favorites. The figs and almonds lend so much texture to this dish and really complement the mild flavors in the veal. If you are one of those people who steers clear of veal, pork tenderloin is a terrific substitute and works […]

 
 

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