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.


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 tenderloin.

2.   Coat the pork with olive oil and sprinkle with the Caribbean dry spice mix and kosher salt. Let marinate for at least 2 hours in the refrigerator.


Mango-Cilantro Salsa

1 ripe mango, cut into 1/4-inch cubes

2 Tablespoons finely chopped red onion

2 Tablespoons finely chopped green bell pepper

2 Tablespoons finely chopped red bell pepper

1/8 habanero chili, minced (more if you like it hot)

5 sprigs cilantro, chopped

1/2 lime, juiced

kosher salt and white pepper to taste

  1. To make the mango salsa, combine all ingredients and mix well. Reserve.
  2. Preheat the oven to 350 degrees.
  3. Heat a large sauté or grill pan over high heat. Place the pork tenderloin in the hot pan and sear, sealing in the juices. Turn every 20 seconds or so, browning all sides. Transfer the pork to an ovenproof pan and roast in the oven for about 35–40 minutes.
  4. Remove from the oven and let the pork rest for 5 minutes.
  5. To serve, garnish each plate with a lime slice, red bell pepper diamonds and cilantro sprigs. Place a spoonful of salsa on the plate and slice the pork into 3/8-inch slices on the bias.
  6. Divide the pork between the four plates, fanning it out. Serve.

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 equally as well, as do chicken breasts.

Sautéed Veal Medallions with an Almond-Fig Cream
Michael Salmon, In the Kitchen with Michael Salmon

5 ounces dried figs (or 4 fresh figs)
¼ cup port wine
8 4-ounce veal (top round) medallions
Kosher salt and ground white pepper
¼ cup all-purpose flour
Canola oil for frying
1 shallot, minced
¼ cup whole almonds
1 cup heavy cream
6 sprigs fresh thyme
2 Tablespoons unsalted butter
1 teaspoon whole fresh thyme leaves for garnish

Remove the hard stem from the tip of the dried (or fresh) figs. Cut the figs in half and each half into thirds. Place the cut figs into a small bowl and cover with the port wine. Reserve.

If the veal medallions are thicker than a ½ inch, pound them gently between two sheets of plastic wrap. Season the veal with salt and pepper and dredge with flour.

Heat a large sauté pan over medium-high heat. Cover the bottom with a thin layer of canola oil and heat. Gently lay the floured veal medallions in the pan and sear on each side for 2 minutes. Remove to a plate and cover with foil to keep warm.

Place the minced shallot in the pan and stir around for 1 minute. Add the figs and the port wine to the pan along with the almonds. Stir for 1 minute.

Add the heavy cream and 2 whole sprigs of thyme. Reduce the cream to the consistency of a thick sauce and remove the thyme sprigs. Stir in the butter and season with kosher saslt and white pepper to taste.

To serve, place the veal medallions on the serving plate and cover with the sauce. Sprinkle with fresh thyme leaves, garnish with a sprig of fresh thyme, and serve with vegetables and starch of your choice.

Serves 4.