Ingredients (serves 8) 2 1/2 pounds butternut squash, skin and seeds removed, roughly cut into 1/2-inch cubes 2 medium carrots, peeled and roughly cut into 1/2-inch cubes 2 Tablespoons canola oil 2 medium-sized yellow onions, peeled and roughly cut 1 stalk celery, roughly cut 1 1/2 quarts chicken stock 1 bay leaf 1/4 teaspoon …
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Who says sumptuous can’t be low calorie? Sometimes (like in January every year), Chef Michael pulls out a healthy recipe or two. This beet recipe is one of our favorites and also adds some flare to your fruit and vegetable intake. Healthy Recipe 2020: Beets in Romesco Sauce Ingredients 2 pounds fresh beets 3 plum …
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Orange-Spiced Rice Pudding by Chef Michael Salmon yields 6 portions If you’ve stayed with us at the Inn, you may have had this delicious breakfast dish. It is one of our most requested recipes! 1/2 cup water 1/8 teaspoon salt 1/4 cup Arborio rice 3/4 cup milk 1/2 cups heavy cream 3 Tablespoons sugar 1/4 …
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It’s the perfect time of year to enjoy our Cranberry-Limoncello Martini! Of course, if you don’t want to make them at home, we offer them every night in our restaurant. Plus – they are just $5 during Happy Hour (5pm-6:30pm) and come with an hors d’ oeuvre! Cranberry Syrup Base 1 package (12 oz) fresh or …
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1 sheet puff pastry (homemade or your favorite brand) Vegetable pan coating 1 egg, beaten 6 Tablespoons almond paste 1 1/2 Granny Smith apples 2 Tablespoons granulated sugar 1 1/2 teaspoons Apple Pie Spice Mix (recipe below) Powdered sugar in shaker Optional: 1 cup Creme Anglaise (recipe in cookbooks) 6 scoops vanilla ice cream Preheat …
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We serve sorbet every evening at the Inn both as a dessert option and as a cleansing course before the entree. Any fruit can be used for sorbet, you just need to consider the type of flesh or juice a fruit produces, and match it to one of these recipes. Simple Syrup 4 cups water …
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Grand Marnier Soufflé serves 10 2 cups whole milk 1/4 pound unsalted butter (1 stick) 1 cup flour 1 cup granulated sugar 9 large eggs, separated 2 Tablespoons unsalted butter, soft 3 Tablespoons granulated sugar 1/2 teaspoon cream of tartar 1/4 cup Grand Marnier Liqueur Grand Marnier Crème Anglaise (recipe below) Heat the milk, over …
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by Chef Michael Salmon 5 egg yolks 1/4 cup, plus 1 teaspoon granulated sugar 1/2 vanilla bean, seeds scraped out to use, pod reserved for another use (or 1 teaspoon vanilla extract) 1 cup whipping cream 3 Tablespoons whole milk 1/2 cup fresh or frozen blueberries 1/4 cup pecan pieces (optional) whipped cream additional blueberries …
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by Chef Michael Salmon serves 4 2 beets 1 medium zucchini 1 medium yellow squash 2 medium sized carrots 1 portabella mushroom 1 medium beefsteak tomato 12 spears asparagus (pencil size) extra virgin olive oil kosher salt and freshly ground black pepper 1 teaspoon chopped fresh basil 2 Tablespoons balsamic vinegar 6 cherry tomatoes 3 …
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“Mary Jo says the my pancakes are as good as her Grandma Dorothy’s, which is quite a compliment having tasted a few of her creations myself. My pancakes get really crisp around the edges and are rather dense, just the way I like them. The blueberries can be easily omitted and replaced with sliced bananas …
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These delicious morsels are currently on our dinner menu! Serves: 2 servings per fig Ingredients fresh figs, sliced in half whipped brie cheese prosciutto, thinly sliced honey, for drizzling sea salt Instructions Preheat the oven to 350°F Stuff a small ball of cheese into the center of each fig half. Wrap the fig halves with …
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By Chef Michael Salmon of the Hartstone Inn serves 8 Gazpacho 2 medium-sized beefsteak tomatoes 1 small Vidalia onion 1/2 English cucumber (also known as seedless cucumbers) 1/2 red bell pepper 2 scallions 32 ounce tomato juice 8 ounce V8 juice 2 Tablespoons extra virgin olive oil 1/4 cup rice wine vinegar 1/8 teaspoon freshly …
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