Coconut Mango Mojito

We have added a new mojito to our cocktail list here at the Hartstone Inn just for the summer!  Enjoy them at home with this easy recipe. Coconut Mango Mojito

6-8 fresh mint leaves
2 1/2 ounces of mint simple syrup
1 ounce of coconut rum
1 1/2 ounces of club soda
1-2 ounces of mango puree
the juice of one lime

To make the mango puree, combine 1 peeled + chopped, ripe mango in a food processor (or high speed blender) with the juice of 1 lime, and process until smooth (or at least almost smooth).

In the bottom of a glass, add 1 ounce of simple syrup and the mint leaves.  Muddle with a muddler or use the clean bottom of something blunt, like a screwdriver!  Add ice to the glass, and pour rum, syrup, mango puree, lime juice and club soda over top.  Mix and serve with an additional sprig of mint. ( Recipe makes one mojito.) 

Chef Michael’s Chocolate Chip and Walnut Cookie Recipe

We recently received a letter that was so touching, we thought we would share it along with the recipe they had written to say they enjoy.  It is meeting wonderful people like Diane and Ken that make us love what we do!

Dear Michael,
My husband and I stayed at your Inn eight years ago this coming June.  At that time I purchased your Signature Recipes cookbook.  I just want to say that I have been cooking from this book all of this time and have had the best meals from it.  The book is so tattered from its use, but that is okay, I just love it.  It really has been my bible of cooking all of this time.

The chocolate chip cookie recipe is made with shortening.  Most of these years I could not part with my butter in a cookie and made them with the butter.  I have just recently moved back to Virginia where I have many friends and wanted to make the cookies for them.  Because I did not have enough butter, I used the shortening, and to my delight, they were sensational.  The neighbors are begging for the recipe.  I just cannot believe the difference in the texture and taste.  I wish I had trusted your recipe years ago.

I just wanted to send this note of thanks for a lovely and memorable stay eight years ago and for making me the fabulous cook I seem to be today because of your book.

Hope to get up to Maine someday again and enjoy your food and accommodations.  Until that time, I will keep your recipes close to my heart (and stomach)…

Diane and Ken Long 

CHOCOLATE CHIP AND WALNUT COOKIESChocolate 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 two inches apart on a baking sheet lined with nonstick  baking mat or on a lightly greased baking sheet.

5. Bake for 15 minutes.  Transfer the cookies to cooling racks to cool.

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 Ginblue gin

2 c. gin
2 c. frozen blueberries
1/4 c. sugar
zest of 1 lemon
2 whole cloves
1/2 inch piece of a cinnamon stick

Place the frozen blueberries in a small saucepan. Crush them lightly.  Lightly cook them on low for about 5 minutes. Remove from heat and allow to cool completely.

After the blueberries are cool, place all ingredients in a quart jar (or larger).  Shake and allow to infuse for at least 4 weeks, stirring or shaking occasionally.  When it has reached your desired taste, strain and filter through a colander, cheesecloth, jelly bag or coffee filter.

As for the martini, simply shake it on ice and you’re done!  Garnish with a lemon twist or a few blueberries.  If this all sounds like to much work, join us at 5pm any night of the week for our cocktail hour and we’ll make one for you, complete with a tasty hors d’ oeuvre! 

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 WafflesLemon 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.

Serves 4.

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, add a dollop of sweetened, whipped cream, and top with a garnish that will complement the flavoring of the waffles.
 
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image: nibbledish.com
 
Lemon Poppy Seed Waffles
Michael Salmon, Hartstone Inn, Camden

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.

Serves 4.

 
 
 
 

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 Michael Salmon

serves 4

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

whipped cream

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.


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 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 or twist of lemon on the rim


If you don’t feel like whipping this cocktail up yourself, come and enjoy one at the Hartstone Inn during our evening Cocktail and Hors d’ Oeuvres hour.

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 1/2 mango, removing the skin and seeds, and the juice and finely grated zest from one lime.



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 fresh thyme

1 bay leaf

2 cans unsweetened coconut milk (14 ounces each)

1 fresh jalapeno pepper, finely chopped

1 Tablespoon sambal oelek (hot chili paste)

3 pounds of cleaned fresh Mussels

2 plum tomatoes, seeded, and cut into 1/2-inch dice

kosher salt

3 Tablespoons chopped fresh cilantro

cilantro sprigs for garnish


  1. Slice the lemon grass thinly and place in a small saucepan with the white wine. Cook over medium-high heat for 5 minutes to infuse the lemon flavor into the wine. Strain and reserve the wine, discarding the lemon grass.
  2. Place the infused white wine in a large stockpot and bring it to a boil. Add the cleaned mussels and steam, covered, for about 8 minutes, or until the mussels open.
  3. Cool the mussels and pick the meat from the shells. Strain off the liquid and reserve.
  4. In a large (4- or 5-quart) saucepan, cook the onion, garlic, and ginger in the canola oil over moderately low heat, stirring frequently, until the onion is softened.
  5. Add the reserved decanted mussel cooking liquid, orange and lime juice, curry powder, thyme, bay leaf, coconut milk, jalapeno pepper and sambal oelek. Simmer uncovered about 15 minutes, stirring occasionally, until reduced slightly.
  6. Add the mussels and diced tomatoes and cook, covered, over high heat for 3 minutes.
  7. Season the soup with salt and add the chopped cilantro. Divide the soup between the bowls.  Garnish with cilantro sprigs.

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 butter

3 teaspoons kosher salt, or to taste

1 teaspoon fresh or dried thyme leaves, crumbled

1/8 teaspoon ground white pepper

1/8 teaspoon freshly grated nutmeg

8 ounces Swiss cheese, grated (about 2 cups)

9 large eggs

1 cup whole milk


1.   Skip this first part if you are using precooked lobster meat. For the lobsters, fill a large (9-quart or larger) stockpot with 2 inches of water, cover and bring to a boil. Add live lobsters, cover and cook for 10 minutes. Remove from the water and let cool. When cool, crack lobsters and remove the meat from the claws, knuckles and tails (discarding the vein). Discard shells and reserve the lobster meat.

2.   Spray a 9-inch scalloped tart pan (with removable bottom and 2-inch sides) with vegetable spray. Lightly flour dough and roll out into a 12-inch circle (about 1/8-inch thick). Invert dough onto tart pan and form dough into the pan, evenly distributing the dough to form a 1/8-inch crust across the bottom and up the sides. Remove excess dough for another use. With a fork, prick the dough all over. Chill, covered with plastic wrap, until firm, about 30 minutes, and up to 1 day.

3.   Preheat the oven to 350 degrees.

4.   Finely chop the onion. Prepare the asparagus by removing the tough white bottoms and peeling the bottom 2 inches of the stalks if they feel tough. Cut into 1/2-inch pieces. Cut enough red bell pepper (small dice) to measure 1/2 cup. Thinly slice the scallions. In a large nonstick skillet, cook onion in butter over moderate heat, stirring until softened. Add asparagus and stir, cooking 3 minutes. Remove skillet from heat and stir in chopped red bell pepper, scallion, salt, thyme, white pepper and nutmeg. Cool mixture. Vegetable mixture may be made 1 day ahead and chilled, covered.

5.   Line the dough shell with parchment paper and fill with pie weights or raw dry beans. Bake shell in the middle of the oven until sides are firm enough to hold their shape, 15 to 20 minutes, and carefully remove parchment paper and weights or beans.

6.   Cut lobster into 1/2-inch pieces. Add lobster and cheese to the vegetable mixture, stirring to combine, and spoon mixture into the shell. In a bowl, whisk together the eggs and the milk.

  1. Place the tart pan on a baking sheet, pour the egg mixture into the shell and bake quiche in the middle of the oven until filling is set and a tester comes out clean, about 90 minutes.
  2. 2. Cool quiche in pan on a rack for 15 minutes before cutting it into 8 or 10 wedges. The quiche cuts easier once it has cooled. The quiche can be prepared days in advance, and individual slices can be heated in the microwave.


Pastry Dough

1 1/3 cup all-purpose flour

3/4 teaspoon kosher salt

1/2 stick (4 Tablespoons) chilled, unsalted butter

1/3 cup vegetable shortening

1/4 cup cold water


1.   In a mixer, combine the flour and salt. Cut the butter into fine cubes and mix into the flour until it resembles a fine meal. Add the shortening and mix for 30 seconds. Add the water and mix only until it combines. Do not overwork. Remove from the mixer and wrap in plastic wrap.

2.   Refrigerate for at least 2 hours.