Eco-Friendly Silver Polish Recipe

We here at The Hartstone Inn, along with many households in America have tried to find ways to be more eco-friendly and environmentally conscious.  Paul, one of our innkeepers and his wife use no chemicals in their home.  They have provided us with many recipes for green cleaners.  One of our favorites is the silver polishing concoction.    …
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Preserved Lemons

With 2010 winding down, we have been thinking about some of our favorite new cooking ingredients. Near the top of the list is Preserved Lemons, an ancient Moroccan method of “pickling” lemons. Great for adding to a salad dressing, cream sauce, a marinade for seafood or even poultry.  6 Lemons 1/2 Cup Kosher Salt 2 …
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Black Pepper Almonds

We thought you might enjoy this recipe with your friends and family this Thanksgiving. This is a wonderful treat to have out for guests to munch on between throwing the football around, bike rides, long walks, between sips of a delicious cocktail or glass of eggnog, and turning the pages of that recently released bestseller …
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Chocolate Chip and Walnut Cookies

We are sharing this recipe for Chocolate Chip and Walnut Cookies just in time for your holiday baking. This should come in handy whether gifting tins of cookies, preparing for a party, or just stocking up for guests. We always have a variety of fresh baked cookies at the inn for guests during Afternoon Tea, …
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Moscow Mule

Everyone who’s been to the Hartstone Inn knows that we love cocktails.  At any given time we feature up to ten “specialty” cocktails that we offer to our guests both during cocktail hour and at dinner.  The latest drink that we are crazy about is the “Moscow Mule”. History The Moscow Mule was ”born” in the …
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Traditional Home Article

We are happy to be featured in the current (October 2010) issue of Traditional Home magazine which is on newsstands now. The article, written by Stephen Exel, a food editor and writer for the magazine, and photographed by photographer John Bessler, features our cooking school at the Inn.  Included are some great photographs, a nice …
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Driving Tour – Belfast (part 2)

We continue our day trip to Belfast with a stop at one of our favorite “casual” restaurants. Darby’s has been a bar or restaurant in Belfast since it was built in 1865. The current owners and operators, Gail & Jerry Savitz, remodeled the restaurant in 1985 and have been expanding and improving the restaurant since …
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Fresh Black Raspberry Mojito

I have always loved raspberries-all kinds. When we purchased the house on Free St, I mentioned to Mary Jo that I would finally have the space to plant some. One day, to my surprise, Mary Jo returned from the nursery with one small black raspberry plant. Three years later, the plant has spread and taken over much of the back yard!  I feature the berries in the …
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Happy Valentine’s Day

We hope you had as much fun on Valentine’s Day as we did here at the Inn. The weekend was bustling with activity from private “Chef for a Day” cooking classes on Friday and Sunday to a chocolate cooking class for 14 people on Saturday with Kate Shaffer from Black Dinah Chocolates. We made chocolate truffles: …
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Orange-Spiced Rice Pudding Recipe

 I just received this request from Milt: …would like your recipe for rice pudding. It was in your news letter a while back. I misplaced it. Orange-Spiced Rice Pudding      yields 6 portions 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 cup chopped dried …
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Chef Michael’s Spice Kits

Today we are busy making spice kits for our last minute holiday shoppers. Gift certificates have been flying out the door and many items from our gift shop have been popular this year including Chef Michael’s cookbooks and his spice kits. The spice samplers include 15 small containers of Michael’s favorite spices, spice blends and salts …
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Wild Mushroom Crêpe Recipe

serves 6 6 crêpes (recipe below) 1 whole duckling Kosher salt and freshly ground black pepper 1 Tablespoon unsalted butter 1/2 cup chopped yellow onions 1 pound wild mushrooms (porcini, oyster, chanterelles, morels, etc.) or use portabella mushrooms, roughly cut into 1/2-inch pieces 1/4 cup dry sherry 1/2 cup heavy cream 1/4 cup unsalted butter, …
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