Edit Content

Rooms & Suites





Brie Filled, Prosciutto Wrapped Fresh Figs

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 […]

Chilled Summer Gazpacho with an Herbed Sour Cream

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 […]

Chef Michael’s Apple Pie Spice Mix

It’s apple season and that means homemade apple pie!  This year, toss your sliced apples with Chef Michael’s Apple Pie Spice Mix.  It’s the perfect blend to compliment fresh apples!  Looking to bake something new with apples? Apple Pie Spice Mix 3 tablespoons ground cinnamon 1 1/2 tablespoons ground ginger 2 teaspoons ground nutmeg 2 […]

Hartstone Granola

Tired of the same old, same old for breakfast?  Try something healthy and new with Chef Michael’s Hartstone Granola recipe.  It’s great by itself, just add milk.  Or, serve it with yogurt and fresh fruit.  Here at the Hartstone Inn, we serve it layered in our Lemon Mousse Trifle with a Banana Bread and a […]

Chilled Summer Gazpacho with an Herbed Sour Cream

It is the perfect time of year for chilled soup and Chef Michael’s Summer Gazpacho is sure to please on a hot day!  Have a garden?  Gazpacho is a great way to utilize your crop of cucumbers and tomatoes! Chilled Summer Gazpacho with an Herbed Sour Creamby Chef Michael Salmon Serves 8 Gazpacho 2 medium-sized […]

Try Something New!

Here’s a Spanish favorite from our Catalonia Foodie Adventures that will be perfect for your summer parties. Banderillas   For us, the first stop is the market for olives, sausage, ham and vegetables to grill. During cocktail hour we roast the vegetables over an open fire, chop them and create a buffet of tasty ingredients. […]

Roasted Tomato Soup with Chopped Basil

by Chef Michael Salmon of the Hartstone Innserves 8 6 plum tomatoes 2 Tablespoons + 1 teaspoon extra virgin olive oil 1/4 cup (1/2 stick) butter 1/2 cup finely chopped yellow onion 2 carrots, peeled, finely chopped 1 stalk celery, finely chopped 3 cloves garlic, minced 1 bay leaf 1/2 teaspoon dried crushed red pepper […]

Pistachio and Chocolate Ganache Tart Recipe

Chocolate lovers beware! Starting with a pistachio brownie crust and followed by a layer of rich chocolate ganache, chocolate ice cream and finally chocolate sauce, any chocoholic would be impressed. To hasten the process, a good-quality boxed fudge-brownie mix can be used with the addition of pistachios. Pistachio and Chocolate Ganache Tart Michael Salmon, Hartstone […]

Chef Michael Salmon’s Brussel Sprout Salad Recipe

Course number three on our ten-course  New Year’s Eve dinner this year was a Duck Breast Pastrami dish with a shaved Brussel Sprout Salad.  Our Hartstone Inn guests raved about the brussel sprout salad and we have  received a flurry of requests for the recipe.  Here it is – we hope you enjoy it at […]

Cranberry and White Chocolate Chunk Cookie Recipe by Chef Michael Salmon

Makes 25 Cookies ½ Cup Granulate Sugar ½ Cup Vegetable Shortening 2 Large Eggs 1 Teaspoon Vanilla Extract 1 Cup All-Purpose Flour 1 Cup Quick Cooking Oats 1 Teaspoon Baking Powder 1 Cup White Chocolate Chunks (Pea Size) ½ Cup Dried Cranberries ½ Cup Shredded Coconut ½ Cup Cashew Halves Preheat the oven to 350 […]