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 …
Read More
Posts Categorized: Recipe
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, …
Read More
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 …
Read More
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 …
Read More
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 …
Read More
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 …
Read More
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 …
Read More
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 …
Read More
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 …
Read More
Smoked Salmon Barquettes
by Chef Michael Salmon yields 12 pieces 1 batch pastry dough (recipe below) 7 oz sliced smoked salmon, reserving 2 oz for garnish 1/4 cup minced red onion 2 Tablespoons capers 1 hard boiled egg, chopped finely 3 scallions finely sliced, green part only 2 Tablespoons chopped fresh dill 1/4 cup sour cream 1 Tablespoon …
Read More
Stilton Cheese and Shrimp Tartlet with Toasted Pine Nuts and Bosc Pears
by Chef Michael Salmon serves 6 1 batch Pastry Dough (recipe below) Vegetable oil 1 Tablespoon unsalted butter 12 large shrimp, peeled and deveined (16–20 per pound) 4 ounces cream cheese 5 ounces Stilton cheese 2 egg yolks 2 teaspoons chopped Italian parsley 3/4 cup heavy cream Kosher salt and white pepper to taste 1 …
Read More
Prosciutto wrapped Jumbo Shrimp with Maytag Bleu Cheese
yields 24 pieces 24 jumbo raw shrimp, peeled and deveined Fennel spice mix (recipe below) 1/4 pound Maytag bleu cheese (or other good quality creamy bleu cheese) 12 slices (about 1/4 pound) Prosciutto, sliced a little thicker than usual 2 cups baby spinach leaves extra virgin olive oil for searing spicy-lemon aioli (recipe below) Remove …
Read More