Posts Tagged ‘Boothbay B&B’

HODGDON ISLAND INN INNKEEPER SHARES FAVORITE FAT TUESDAY RECIPE

March 5th, 2014 by richard-pamela-riley

CARAMEL CAKE PANCAKES

Caramel Cake Pancakes with Caramel Sauce

Caramel Cake Pancakes with Caramel Sauce

Makes about 15 pancakes

 

INGREDIENTS:

2 cups self-rising flour

½ cup sugar

1 cup milk

2 large eggs

3 TBS butter, melted

2 tsp vanilla extract

Caramel Syrup

Whisk together first 2 ingredients in large bowl.  Whisk together milk and 3 ingredients in another bowl.  Gradually stir milk mixture into flour mixture just until dry ingredients are moistened. (For tender pancakes, don’t over mix the batter; it should be lumpy)

Heat griddle to 350 degrees.

Pour about ¼ cup batter for each pancake onto hot buttered griddle or large nonstick skillet.  Cook 3 to 4 minutes or until tops are covered with bubbles and edges look dry.  Turn and cook 3 to 4 minutes or until done.  Place in single layer on a baking sheet, and keep warm in a 200 degree oven up to 30 minutes.

Caramel Syrup:

Melt ½ cup butter in a heavy saucepan over medium heat; add 1 cup sugar and 1 tsp fresh lemon juice, and cook, stirring constantly, 5 to 6 minutes or until mixture turns a caramel color.  Gradually add ¾ cup whipping cream and cook, stirring constantly, 1 to 2 minutes or until smooth.  Serve immediately, or store in an airtight container in refrigerator up to 1 week.  Makes 1¾ cups.  To reheat:  microwave in a microwave-safe bowl at HIGH 10 to 15 seconds or just until warm; stir until smooth.

December 2012, Southern Living Volume 47.

BOOTHBAY HODGDON ISLAND INN COUNTDOWN TO CLOSING, EASTER AND CARAMEL CAKE PANCAKES

March 5th, 2014 by richard-pamela-riley

Hodgdon Island Inn under new ownership and closed for 2014 season

Hodgdon Island Inn under new ownership and closed for 2014 season

 As many of you know, Richard and I have sold the inn and as of March 24, 2014, we will be as our friends like to say “homeless and unemployed”.  :-)

It is truly an exciting, scary and fun time even though craziness abounds!  Days are whizzing by and important dates are fast approaching:  Fat Tuesday, Ash Wednesday, Easter and last, but definitely not least, Hodgdon Island Inn Closing.

In the midst of it all, we are researching and viewing properties not only here in Maine, but “down south” as well; we are sorting and packing (as evidenced by the ever-growing wall of boxes); developing a business plan for our next adventure and we are saying “thank you” to friends, neighbors, guests and business associates – all of whom we have become very attached to!

Tomorrow we will be viewing a property for the second time (HII Alumni clue:  the town is crossed by US Route 1 and state routes 52 and 105.  It borders the towns of Rockport to the south, Hope to the southwest, and Lincolnville to the north). 

Tomorrow is also Ash Wednesday.  Having been raised by Catholics and Anglicans, I was taught that Ash Wednesday is the first day of Lent in the Western Christian calendar (directly following Shrove Tuesday).  Ash Wednesday occurs 46 days before Easter and as it is a moveable feast it can fall as early as February 4 and as late as March 10.

Ash Wednesday marks the beginning of this 40-day liturgical period of prayer and fasting or abstinence. Of the 46 days until Easter, six are Sundays. As a child, this fact was very important because as the Christian Sabbath, Sundays, are not included in the fasting period and are instead “feast” days during Lent.  Ash Wednesday derives its name from the practice of placing ashes on the foreheads of adherents as a celebration and reminder of human mortality, and as a sign of mourning and repentance to God. (The ashes used are typically gathered from the burning of the palms from the previous year’s Palm Sunday.)  The imposition of ashes on Ash Wednesday has been historically observed by Anglican, Catholic, and Lutheran Christians. It has also become a standard practice in the Methodist Church.

So where am I going with all of this you ask?  Well, if tomorrow is Ash Wednesday, then that means today is Shrove Tuesday or Fat Tuesday, or in our house it is known as Pancake Tuesday, and that means pancakes for supper!  Yum!  Because as we all know, pancakes are associated with the day preceding Lent because they were a way to use up rich foods such as eggs, milk, and sugar, before the fasting season of the 40 days of Lent. (The liturgical fasting emphasized eating plainer food and refraining from food that would give pleasure: in many cultures, this means no meat, dairy products, or eggs).

Caramel Cake Pancakes with Caramel Sauce

Caramel Cake Pancakes with Caramel Sauce

Tonight it’s Caramel Cake Pancakes with Caramel Syrup here at Hodgdon Island Inn and tomorrow it’s Fish & Chips at the King Eider Pub in Damariscotta.  Be sure to check the Hodgdon Island Inn Blog for the recipe  http://www.boothbaybb.com/blog

BOOTHBAY HODGDON ISLAND INN BED & BREAKFAST WINDS DOWN 2013 SEASON

November 16th, 2013 by richard-pamela-riley

Fall is waning at Hodgdon Island Inn

Fall is waning at Hodgdon Island Inn

Fall is waning and the 2013 season in the Boothbay Harbor Region is winding down.

The days are shorter.  The trees are dropping their bright red, pink and orange leaves.   The heavy morning dew on the grass is giving way to frost.  “Closed for Season” signs have appeared overnight.  Favorite summertime haunts are being boarded up for another year.  Boats are being brought in and “shrink-wrapped” for winter storage.  And the only traffic jams now are those caused by road construction projects, Friday night sporting events and swing bridges at high tide.

Here at Hodgdon Island Inn we are enjoying the fall season and continue to welcome guests from all over the U.S. and around the world.  Breakfasts and desserts are good excuses to celebrate the season as we serve our signature French toast stuffed with apples and Brie or our apple cheddar omelets – not to mention our guests most favorite dessert for our fourth season now:  Pamela’s apple pie cobbler cake with whipped cream (optional of course).  :-)

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As we prepare to wind things down here at HII, Richard and I would like to take this opportunity to say a BIG “thank you” to all of our guests and to our seasonal staff:  Danielle, Felicia, Matt and Rob without whom Hodgdon Island Inn’s rooms would not be so sparkling clean and our yard would not be so lovely!  We not only appreciate their hard work and dedication to HII, but we love their smiles and the joy they bring to the job!

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The inn will be open until the eighteenth of November when we too will hang up our “Closed for Season” sign, but until then there are plenty of people to meet, places to see, lobster to eat and adventures to enjoy!

Hodgdon Island Inn will re-open March 1, 2014, but reservations for next year can be made at any time on our secure website at http://www.boothbaybb.com or by calling us at 1-800-314-5160.

HODGDON ISLAND INN BED AND BREAKFAST, NEAR BOOTHBAY HARBOR, HEADQUARTERS FOR FALL COLORS, LUSCIOUS LOBSTER AND FUN THINGS TO DO IN OCTOBER

October 4th, 2013 by richard-pamela-riley

Early Fall at HII

Fall at HII

Hodgdon Island Inn is a nine-room bed & breakfast located on the quiet side of Boothbay Harbor on Hodgdon Island (no boat needed) in the town of Boothbay.  J Surrounded by water on two sides, the inn is the perfect place to escape to for a little R&R.  It is the closest B&B to the Coastal Maine Botanical Gardens and within walking distance of two nature preserves.  Restaurants and shops are only 15 minutes away and Hodgdon Island Inn is a good home base for adventures along the mid coast of Maine.

October 5-14 … Damariscotta Pumpkinfest & Regatta, Damariscotta … join the fun for all things pumpkin:  pumpkin parade, pumpkin regatta, pumpkin derby, pumpkin pie eating contest, giant pumpkins, pumpkin artists at work and pumpkin train rides.  Go to http://www.damariscottapumpkinfest.com/ for more information and schedules.

October 5-27 … LL Bean’s Outdoor Discovery Courses, Freeport … try a new outdoor activity – no experience necessary – sign up for an introduction to Fly Casting, Kayaking, Sporting Clays or Archery.  Go to http://www.llbean.com

October 6, 13, 20 & 27 … For a bird’s eye view of the fall colors in mid coast Maine head to the Camden Snow Bowl.  The Snow Bowl offers chairlift rides every Sunday in October from 9AM to 4PM.  Cost is $5 for a single ride or $15 for the whole day.  Located at 20 Barnestown Road, Camden or go to http://www.camdensnowbowl.com

A perfect fall Day

A perfect fall Day

October 5 & 6 … Owl’s Head Transportation Museum, 117 Museum Street, Owl’s Head, Maine – Foreign Auto Festival to feature new Jaguar F-Type, 1930 Bentley Speed Six, 1955 Jaguar XK140, Down East Porsche Club, Mid Maine Sports Car Club and more … open 9AM – 3PM.  For more information go to http://www.ohtm.org

October 12, 2013-March, 2014 … Travel down the yellow brick road and view the world’s largest Collection of Wizard of Oz merchandise at the Farnsworth Art Museum, Rockland.  The Farnsworth specializes in 20th century American art.  For more information about the Wizard of Oz Collection or the museum’s permanent collection go to http://www.farnsworthmuseum.org

October 12-13 … Wander through the Fall Foliage Craft Fair, Boothbay Railway Village and enjoy not only the fall colors in an historic setting, but good food, superb crafts and great entertainment as well.  The museum has one of the finest exhibits of classic, vintage and antique automobiles in New England coupled with historic village displays and an operating live steam narrow gauge train.  For more information go to http://www.railwayvillage.org

October 24, 25, 26 & 27 … The DaPonte String Quartet (DSQ) has been – and continues to be – sought after to perform and teach string chamber music all over the United States and around the world.  The DSQ is proud to call Maine home and is now in its 21st season.  For the complete October schedule and more information about the DSQ go to http://www.daponte.org   Tickets are $20 per person.View shared post

October 23 -26 … Harvest on the Harbor, Ocean Gateway Pier, Portland is Maine’s Premier Food & Wine Festival.  This year’s event promises to bring even more of what Maine is renowned for – delectably delicious culinary creations from Maine’s top chefs and producers who take pride in presenting products that are locally grown and responsibly harvested.  For more information go to http://www.harvestontheharbor.com/

Fall Colors

Fall Colors

To check out our fall specials or to make a reservation at the inn, go to http://www.boothbaybb.com/ or call 1-800-314-5160.

BOOTHBAY MAINE B&B HODGDON ISLAND INN RECOGNIZED BY TRIPADVISOR

July 6th, 2013 by richard-pamela-riley

2013 Trip Advisor Certificate of ExcellenceTripAdvisor is delighted to recognize The Hodgdon Island Inn with a 2013 Certificate of Excellence.

This prestigious award, which places HII in the top-performing 10% of all businesses worldwide on TripAdvisor, is given to businesses that consistently earn high ratings from TripAdvisor travelers.

Hodgdon Island Inn has received this distinction for four consecutive years and is rated by TripAdvisor travelers as the Number 1 B&B in Boothbay, Maine.

The inn offers ultra-comfortable beds, private baths, in-room refrigerators, hair dryers, air-conditioners, water views; free WiFi; secure on-site parking; and a heated in-ground swimming pool (Memorial Day – Columbus Day, weather permitting).

A stay at the inn includes a full gourmet breakfast each morning and fresh homemade desserts every evening.

Hodgdon Island Inn is located within walking distance of several Boothbay Region Land Trust Preserves as well as one of the most distinguished botanical destinations in the country – the 250 acre Coastal Maine Botanical Gardens.

 Hodgdon Island Inn is located about an hour northeast of Portland; an hour south of Camden or three hours from Boston or Bar Harbor.

HODGDON ISLAND INN OFFERS QUICK AND EASY DESSERT RECIPE FOR FOURTH OF JULY CELEBRATIONS

July 3rd, 2013 by richard-pamela-riley

Chocolate Chip Shortbread Cookies photo by Richard B. RileyCHOCOLATE CHIP SHORTBREADS

(A Quick and Easy Dessert)

 

From the kitchen of Pamela Byrne Riley

Hodgdon Island Inn, Boothbay, Maine

Makes twelve heart cookies

INGREDIENTS:

1 c plus 2 TBS all-purpose flour

½ c cold unsalted butter

1/3 c semisweet chocolate mini chips (I prefer Ghiradelli)

¼ c granulated sugar

DIRECTIONS:

Heat oven to 325 degrees.  Have shortbread cookie molds ready.

Mix flour and granulated sugar in a medium bowl.  Cut in butter with a pastry blender (or rub butter in with fingertips) until mixture resembles coarse crumbs.  Stir in mini chips.

Gently press crumbs together to form a dough (heat from your hands will help make this happen).  Press dough into mold sections.  Prick sections twice with a fork.

Bake 20 -25 minutes, or until shortbread looks dry and golden at edges.  Allow to cool in molds completely before removing.

Shortbreads can be stored airtight at room temperature for up to 3 days.

Nutrition facts:  117 cals., 7 g total fat, 16 mg chol., 2 mg sodium, 12 g carb., 1 g fiber, 1 g protein.

Recipe found in Woman’s Day, 2005

IN BOOTHBAY ON HODGDON ISLAND INNKEEPERS CELEBRATE J.R.R. TOLKIEN AND SECOND BREAKFAST

March 23rd, 2013 by richard-pamela-riley

Ten years ago on March 25th, The Tolkien Society launched its first annual Tolkien Reading Day – a day set aside to honor the writer J.R.R. Tolkien and to encourage the reading of his works.  How fun is that?!  To have another excuse to read some of my favorite all time stories?!Tolkien Reading Day

Richard and I are avid readers and we owe our parents a huge debt of gratitude for encouraging us in this habit of a lifetime.  Both sets of parents loved to read and we were both treated to hours and hours of magic time involving the sound of our parents’ voices reading aloud from the pages of our favorite books:  Tolkien’s The Hobbit, The Lord of the Rings, or The Silmarillion; Lewis Carroll’s Alice’s Adventures in Wonderland and Through the Looking Glass; C.S. Lewis’s The Chronicles of Narnia; L. Frank Baum’s Oz books and of course J. M. Barrie’s Peter Pan.  Fantasy at its best.  (AUDIBLE SIGH).

Fantasies that we have carried with us so long that they have involved into a certain kind of reality.  I mean, some days don’t we all think “I don’t want to grow up”? or “wish I had a bucket of water to melt the wicked witch” or “can’t I just disappear down that rabbit hole”?  And of course, the all-time favorite: “what about second breakfast?!”

In J.R.R. Tolkien’s The Hobbit, the hero, Bilbo Baggins (hobbit extraordinaire), eats second breakfast.  In the preface to its sequel, The Lord of the Rings, Tolkien mentions that the hobbits’ preference is to eat six meals a day.   In Peter Jackson’s film adaptation of The Fellowship of the Ring, Pippin, one of the hobbits, in a dialogue with Merry, another of the hobbits, references both second breakfast and elvenses while on the run and under the protection of the human, Aragorn.

Aragorn: Gentlemen, we do not stop ’til nightfall.
Pippin: What about breakfast?
Aragorn: You’ve already had it.
Pippin: We’ve had one, yes. What about second breakfast?
[Aragorn turns and walks off in disgust]
Merry: I don’t think he knows about second breakfast, Pip.
Pippin: What about elevenses? Luncheon? Afternoon tea? Dinner? Supper? He knows about them, doesn’t he?
Merry: I wouldn’t count on it.
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According to tradition in the United Kingdom and Ireland elevenses is a snack that is similar to afternoon tea, but eaten in the latter part of the morning.  It could include cake, cookies, scones or tarts with a cup of tea, coffee or hot chocolate. The name refers to the time of day that it is taken: around 11AM.

If you have occasion to celebrate a second breakfast in the true style of J.R.R. Tolkien’s hobbits, be sure to check out the 75th anniversary “Hobbit Second Breakfast Kit” at www.hobbitsecondbreakfast.com

Here at Hodgdon Island Inn we do our very best to not only meet our guests’ every dietary need, but to serve a breakfast sumptuous enough to get you through elevenses all the way to luncheon.

Happy Reading!

BOOTHBAY BED AND BREAKFAST HODGDON ISLAND INN SENDS FRIENDLY REMINDER DAYLIGHT SAVINGS TIME

March 7th, 2013 by richard-pamela-riley

 

Daylight Savings Time 2012 Reminder

HODGDON ISLAND INN BED & BREAKFAST BOOTHBAY REGION OPENS FOR SEASON MARCH 1, 2013

March 1st, 2013 by richard-pamela-riley

Richard and I are looking forward to our fourth season as innkeepers here at Hodgdon Island Inn!  We join the Boothbay Harbor Region Chamber of Commerce in inviting you to come to not only our own little island getaway, but our lovely region as well where you can “relax, rejuvenate and reconnect in our friendly coastal community”.

Springtime Hodgdon ISland Inn photo by Richard B. RileyHodgdon Island Inn, located on the quiet side of Boothbay Harbor, is surrounded by deep water, nature preserves, hiking trails, Maine’s one and only botanical gardens, and one of the best places to launch a kayak in the area!  Our nine rooms have water views, fans and air-conditioners, our beds are comfy, our breakfasts sumptuous, our evening desserts decadent, our in-ground pool heated, our parking lot secure and your hosts love to pamper and spoil their guests!  Front row seats are available for rest and relaxation and the Trevett General Store, just across the road, is the place to get beer, wine and sodas along with the area’s best Lobster rolls, Whoopie Pies, chowders and even fish & chips.

If you are thinking about getting away for a few days to Maine this spring, here are some upcoming events in the Boothbay Harbor Region that you may want to add to your list:Waffles & Maine Maple Syrup Photo by Richard B. Riley

Maine Maple Syrup Sunday, March 24. This statewide event is sponsored by the Maine Maple Producers Association. They welcome you to join them as they celebrate the history and significance of Maine produced and harvested maple syrup. Most sugarhouses offer free maple syrup samples and demonstrations on how pure Maine maple syrup is made. Many farms offer games, activities, treats, sugar bush tours, music, and so much more.

http://www.mainemapleproducers.com/maine-maple-sunday-map.html

Fisherman's Festival Boothbay Harbor Photo by Richard B. RileyFisherman’s Festival and Blessing of the Fleet the weekend of April 26-28 in Boothbay Harbor.  This long standing, annual celebration includes the Miss Shrimp Contest, trap hauling, codfish relay, fish fry, lobster crate races, tug-o-wars, church suppers, lobster bakes, popular bands, and more. The Blessing of the Fleet, Memorial Service and boat parade are on Sunday. Admission is free. http://chamber.boothbayharbor.com/events/details/fisherman-s-festival-5146/

Mother’s Day Weekend, May10-12.  If you’re looking for ways to spoil Mom this weekend, then Boothbay is the place to come!   We’re offering everything from days in the gardens, shopping and harbor cruises to champagne cocktails.

National Public Gardens Day 2013 Maine Photo by Richard B. Riley

Saturday, May 11 is the perfect time to take in the uniqueness of nearby Boothbay Harbor with all its amenities.  And on Mom’s Day, Sunday, May 12 at Hodgdon Island Inn, all moms and their companions are treated to a very special Mother’s Day breakfast complete with flowers and a champagne cocktail.

Hodgdon Island Inn is the closest Boothbay B B to the Coastal Maine Botanical Gardens (http://www.mainegardens.com )

RESERVATIONS at Hodgdon Island Inn can be made year round online at http://www.boothbaybb.com by clicking on the Availability/Reservation line or by calling your hosts, Pamela Byrne Riley & Richard B. Riley, at 1-800-314-5160.  Hodgdon Island Inn is open March through November.

HODGDON ISLAND INN BOOTHBAY BB FAVORITE VALENTINE’S DAY CHOCOLATE DESSERT RECIPE – FAST, EASY & FUN

February 14th, 2013 by richard-pamela-riley

RICH & EASY DARK CHOCOLATE POTS

Chocolate Pots for Valentine's Day photo by Richard B. RileyFrom the kitchen of Pamela Byrne Riley

Photo by Richard B. Riley

Innkeepers, Hodgdon Island Inn

Boothbay, Maine

Total time:  10 minutes

Makes 6 servings

 

INGREDIENTS:

3oz Stone Ground TAZA dark chocolate* or 4oz Baker’s German Sweet Chocolate

11/3 c  heavy cream

1 TBS  orange liqueur

1 egg, lightly beaten

 

DIRECTIONS:

Bring cream to a boil, make sure it doesn’t burn

Break chocolate into small pieces, put in blender

Pour cream over the chocolate, blend until chocolate is dissolved

Beat egg with fork, add liqueur while stirring egg slightly, add to chocolate mixture and blend until incorporated

Pour into Espresso cups and refrigerate until set

Garnish with a dollop of whipped cream and chocolate shavings or a chocolate covered coffee bean if desired.

*TAZA Chocolate is Dairy Free, Gluten free and Soy Free.

Food.com recipe