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.

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 whole grain mustard

2 teaspoons lemon juice

1/4 teaspoon ground black pepper

fresh dill sprigs for garnish

caviar for garnish (optional)

  1. Roll the chilled pastry dough out on a lightly floured surface until it is a 1/8 inch thick rectangle. Spray 12 five-inch barquette (boat shaped) molds lightly with nonstick vegetable spray and arrange them on the table to form a similar sized rectangle area. Drape the pastry gently over the molds and roll over the top with a rolling pin, cutting the dough into the forms. Gently press the dough into the molds. Continue with the remaining barquette molds.
  2. Line the filled shells with a small piece of parchment paper and fill with pie weights or dried beans. Bake in a 350 degree oven for 15 minutes, or until the shells begin to brown lightly. Carefully remove the weights/beans and parchment and bake for another 10 minutes. Cool on a rack for at least 10 minutes before removing the pastry from the molds. Cool completely.
  3. Finely chop 5 oz of the smoked salmon and place in a medium sized mixing bowl with the minced red onion, capers, chopped egg, sliced scallions, chopped dill, sour cream, lemon juice and black pepper. Mix to combine.
  4. Fill the chilled barquette molds with a teaspoon of the smoked salmon filling and cover the top with a small slice of smoked salmon. Garnish the top with a small sprig of fresh dill and a dab of caviar if desired.

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.






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 batch Chive Beurre Blanc (recipe below)

1 ripe bosc pear (other pear varieties will work well also)

2 Tablespoons pine nuts, toasted


  1. Preheat the oven to 350 degrees.
  2. Cut six 6-inch rounds of parchment paper. Roll out the dough on a lightly floured surface to 1/8 inch thick. Cut into six 5 1/2-inch circles and form into 4-inch tartlet pans (with removable bottoms) that have been sprayed (or brushed) with vegetable oil. The dough should evenly coat the bottom and sides of the tartlet mold. Reserve the remaining dough for another use.
  3. Place one 6-inch parchment round on top of each tartlet and fill with dry beans or pie weights. Bake in the preheated oven for 25 minutes. Remove the tartlets from the oven and empty out the beans or pie weights and parchment paper.
  4. Heat a large sauté pan over medium-high heat. When the pan is hot, add the butter and cook the shrimp for 1 minute on each side, searing them but not cooking them through. Remove from the heat and onto a plate to stop the cooking. Season with salt and white pepper.
  5. Combine the cream cheese and Stilton together in a mixing bowl and mix until smooth.  Add the egg yolks, 1 teaspoon of the chopped parsley, the heavy cream and mix well. Season with salt and white pepper.
  6. Divide the cheese mixture between the tart crusts and place two cooked shrimp on the top of each tartlet. Place the tartlets on a baking sheet and bake in the 350-degree oven for about 50 minutes.
  7. To serve, halve, core and slice the pear into 18 thin wedges. Place the tart in the middle of the serving plate and surround with a few Tablespoons of the chive beurre blanc. Arrange three pear slices on each plate, leaning them against the tartlet, and sprinkle with the toasted pine nuts and the remaining chopped parsley.


Pastry Dough

1 1/3 cups all-purpose flour

3/4 teaspoon kosher salt

4 Tablespoons unsalted butter, chilled

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. Finally 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.


Chive Beurre Blanc

2 Tablespoons unsalted butter

1 1/2 teaspoons canola oil

1/2 small yellow onion, finely chopped

1/4 cup white wine

1 Tablespoon white wine vinegar

1/4 cup heavy cream

Kosher salt and white pepper to taste

1 Tablespoon finely chopped chives


  1. Dice the butter and bring to room temperature.
  2. Heat the oil in a small 2-quart saucepan. Sauté the onions over medium heat for 2 minutes, but do not allow them to brown. Deglaze with the white wine and vinegar and reduce over medium heat until most of the liquid has evaporated. Again, do not brown. Add the heavy cream and reduce the mixture by half, whisking occasionally.
  3. Remove the pan from the heat and immediately whisk in the butter until well incorporated. Strain through a fine mesh strainer into a small bowl, discarding the solids. Season with salt and white pepper and stir in the chives. Keep in a warm place (not too hot or it will break) until serving.


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)

  1. Remove all of the shell from the shrimp, leaving only the tail fin section attached. Also remove the sharp pointed shell piece from the fin section. Shrimp have a natural curl to their shape, and in this dish we want to straighten them out. Place the shrimp on a cutting board (belly down) and gently press on the top of the shrimp. When flattened, butterfly the shrimp by cutting down from the top (the length of the shrimp), almost reaching the bottom, but not cutting through. Gently press the shrimp open and continue butterflying the remaining shrimp.
  2. Sprinkle the shrimp with the spice mix and place some of the bleu cheese in the butterflyed shrimp, wrapping the sides up around the cheese. Slice the Prosciutto slices in half lengthwise and lay a few leaves of the baby spinach on each slice. Place the stuffed shrimp on the narrow end of the Prosciutto slice and roll each shrimp up with the spinach and Prosciutto, leaving the tail fin exposed and secure with a toothpick. Continue rolling the remaining shrimp.
  3. Place a large sauté pan over medium heat. When it is hot, add the olive oil. Place the shrimp in the pan and cook, lightly browning the Prosciutto, about 2 minutes per side or until the shrimp are cooked through. Remove the toothpicks. This dish can be served hot or at room temperature with the spicy-aioli on the side.


Fennel Spice Mix

2 Tablespoons whole fennel seeds, toasted and ground

1 Tablespoon ground black pepper

1 Tablespoon granulated garlic

2 1/2 Tablespoons kosher salt


1.   Place the whole fennel seeds in a small sauté pan and toss over medium-high heat until fragrant and lightly toasted. Finely grind in a spice grinder.

2.   Mix all of the ingredients together until well combined.


Spicy-Lemon Aioli

4 garlic cloves

2 large egg yolks

2 Tablespoons fresh lemon juice

1 teaspoon sweet paprika

1/4 teaspoon cayenne pepper

1 teaspoon Dijon mustard

1/2 cup extra virgin olive oil

1/3 cup canola oil

kosher salt to taste


1.   Mince the garlic and mash it with the side of a large knife (using a little salt) until it becomes a smooth paste. In a small mixing bowl, whisk together the egg yolks, lemon juice, paprika, cayenne and Dijon mustard.

2.   While whisking the egg mixture vigorously, add the oils in a very slow stream. Whisk constantly, adding the oil slowly until all of the oil is incorporated. Add the mashed garlic and season with salt. Cover and chill.





Maine Crab and Shrimp Cakes with a Caribbean Remoulade

By Chef MIchael Salmon

serves 6

1/2 pound Maine shrimp meat (titi or small raw shrimp)

2 Tablespoons olive oil

1/4 pound fresh Maine crabmeat (preferably Peeky Toe crabmeat)

1 large egg

1 Tablespoon minced red onion

2 Tablespoons finely chopped celery

2 Tablespoons finely chopped red bell pepper

1/2 cup mayonnaise

1 1/2 cups panko bread crumbs (Japanese)

1/2 teaspoon fresh thyme leaves, chopped

1/2 teaspoon Caribbean dry spice mix (recipe, page 169 of 1st cookbook)

2 Tablespoons canola oil

12 large raw shrimp, peeled and deveined

1 teaspoon olive oil

2 cloves garlic, minced

kosher salt and freshly grated black pepper

Caribbean remoulade (recipe below)

Sweet corn relish (recipe below)

6 fresh thyme sprigs for garnish


1.   Drain the Maine shrimp and remove any shell fragments. Pat dry with paper towels.

2.   In a medium sauté pan, heat the olive oil over medium-high heat and sauté the Maine shrimp for 1 minute. Squeeze the excess water from the crabmeat, and place the crabmeat in a large bowl. Add the cooked shrimp, egg, red onion, celery, red bell pepper, mayonnaise, 1/2 cup of the panko breadcrumbs, thyme and Caribbean dry spice mix. Stir to combine.

3.   Portion the crabmeat mixture into 12 balls and pat down, forming the balls into 3/4-inch high disks. One by one, set the cakes into a bowl with the remaining panko breadcrumbs to coat, pressing slightly and coating on both sides.

4.   Preheat the oven to 300 degrees. Coat the shrimp with the olive oil, garlic and salt and pepper.

5.   Heat a large skillet over medium-high heat. Sauté the crab cakes in 2 Tablespoons canola oil for 2 minutes on each side, until golden brown. Transfer to a baking sheet and keep warm in a 300-degree oven.

6.   Wipe out the sauté pan with a paper towel and return to the heat. When hot, add the shrimp and cook for 30 seconds on each side, or until they become opaque.

7.   To serve, place two crab cakes in the center of the plates, leaning one of them on the other. Place a 2-Tablespoon dollop of Caribbean remoulade in front of the crab cakes and a mound of Sweet corn relish behind them. Place a shrimp on the top of each crab cake. Garnish with fresh thyme sprigs.


Caribbean Remoulade

1/2 cup mayonnaise

1/2 teaspoon Caribbean dry spice mix

1 Tablespoon finely chopped red bell pepper

1 teaspoon capers, chopped

pinch of salt


  1. Combine all ingredients and mix well. Can be made up to 2 days in advance if covered and refrigerated.


Sweet Corn Relish

2 ears fresh corn on the cob

1 Tablespoon minced red onion

2 Tablespoons finely chopped red bell pepper

3 Tablespoons coarsely chopped cilantro

1 lime, juiced

2 teaspoons extra virgin olive oil

kosher salt and freshly ground black pepper to taste


  1. Cut the corn off the cob and blanch in a small pot of salted boiling water for 2 minutes. Strain off water and place the corn in a medium-sized bowl. Spread out to cool. Add the remaining ingredients and toss. The relish should be made at least 2 hours in advance to allow the flavors to combine. It can be made up to 2 days in advance if covered and refrigerated.