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Rooms & Suites





Butternut Squash Soup with a Nutmeg Cream

  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 […]

A Hartstone Inn Healthy Recipe: Beets in Romesco Sauce

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 […]

Chef Michael’s Orange-Spiced Rice Pudding Recipe

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 […]

Cranberry-Limoncello Martini Recipe

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 […]

Chef Michael’s Fall Apple Tart Recipe

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 […]

Hartstone Inn Summer Sorbet Recipe

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 […]

Chef Michael’s Grand Marnier Soufflé Recipe

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 […]

Blueberry-Vanilla Crème Brûlée Recipe

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 […]

Grilled Summer Vegetable Timbale with Goat Cheese and Basil

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 […]

Maine Blueberry and Almond Pancakes Recipe

“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 […]