Posts Tagged ‘Boothbay B&B’

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

HODGDON ISLAND INN BED & BREAKFAST BOOTHBAY HARBOR REGION PANCAKES AND BLIZZARDS

February 10th, 2013 by richard-pamela-riley

HII Blizzard 2013 photographed by Richard B. RileyToday is Day 2 of the Blizzard of 2013 or as The Weather Channel has dubbed it, “Winter Storm Nemo”.  Richard and I are sending good thoughts to fellow New Englanders affected by the blizzard.  We also say “thanks” to all of our friends, neighbors and Hodgdon Island Inn Alumni who have been keeping us in their thoughts and prayers – we greatly appreciate the love and concern.

Whether you choose to call it “the blizzard” or  “Winter Storm Nemo” it doesn’t alter the fact that we are dealing with virtual whiteout conditions, excessive winds, massive amounts of snow, and huge drifts – first to the south and then to the north! Needless to say, Richard and I are having a delightful day in.

Richard has started painting again.  I love watching him as he brings the images on canvas to life.  In the background we are listening to some of our favorite DVDs (mostly British dramas and/or mysteries, and okay, yes, the odd episode of Downtown Abbey).  And me you ask?  What am I doing?  Well, I am curled up on the exquisite down-filled chaise lounge reading.  Reading what you ask?!  I am trading back and forth from cookbook (Ina Garten) to Kindle (yes, I’m afraid I’ve succumbed to technology) and to an old, but much loved, paperback copy of Lilian Jackson Braun’s The Cat Who Saw Red.

In The Cat Who Saw Red, the hero, a newspaperman named James McIntosh Qwilleran, has been given a new assignment of “food reviewer” for his imaginary newspaper, The Daily Fluxion. I have to admit it’s making me hungry – hence the switch to the cookbook.  And what does one make for dinner in the middle of a blizzard?!

Answer:  pancakes!  Yum!  So that starting me thinking about pancakes – you know – where did they come from? How long have they been around, etc?  So, here are a few fun facts:

1)       Archaeological evidence suggests that pancakes are probably the earliest and most widespread cereal food eaten in prehistoric societies

2)       The Oxford English Dictionary records the word flapjack as being used as early as the beginning of the 17th century, referring to a flat tart or pan-cake.

3)       The terms pancake and flapjack are often confused and today in the US are nearly synonymous.

4)       A flapjack is a thick small pancake, generally around 10 cm in diameter. Flapjacks are often served in a stack with syrup and butter, which can be accompanied by bacon or sausages.

5)       Shakespeare refers to pancakes in All’s Well That Ends Well and to flap-jacks in Pericles, Prince of Tyre: “Come, thou shant go home, and we’ll have flesh for holidays, fish for fasting-days, and moreo’er puddings and flap-jacks, and thou shalt be welcome.”Act II Scene I

6)       German pancakes or Dutch baby pancakes are bowl-shaped. They are eaten with lemons and powdered sugar, jam, fresh fruit or caramelized apples.

7)       In Canada, the United Kingdom, Ireland, New Zealand, and Australia, pancakes are traditionally eaten on Shrove Tuesday, which is also known as “Pancake Day” and, particularly in Ireland and Scotland, as “Pancake Tuesday”. (Shrove Tuesday is better known in the United States, France and other countries as Mardi Gras or Fat Tuesday). Pancake Tuesday is the day preceding Ash Wednesday, the first day of Lent.  Historically, pancakes were made on Shrove Tuesday so that the last of the fatty and rich foods such as eggs, milk and sugar could be used up before fasting began at the start of Lent.

Hmmm, well, I think it’s going to be …

DUTCH BABY or OVEN PANCAKE RECIPE

February 10th, 2013 by richard-pamela-riley

Dutch baby photo by Richard B. Riley

Serve this straight from the oven with a dusting of powdered sugar, a spoonful of your favorite fruit jam or preserves, or a drizzle of real Maine maple syrup for a taste of pure perfection!

From the kitchen of Pamela Byrne Riley

Photographed by Richard B. Riley

Innkeepers, Hodgdon Island Inn, Boothbay, Maine

 

Ingredients:

1/2c milk

1/2c all-purpose flour

1/4c sugar

2 large eggs at room temperature

4 TBS unsalted butter

 

Directions:

Preheat oven to 425 degrees

Whisk together until smooth all ingredients except the butter; set aside

Melt butter in a 10-inch oven proof skillet (cast iron is ideal; if using pan other than cast iron, be sure to cover handle completely with aluminum foil) over medium heat.

Tilt pan so that the butter coats the sides.  Pour the egg mixture into the skillet and cook without stirring, for 1 minute.

Place the skillet in the oven and bake until the pancake is puffed and golden, 12 to 15 minutes.

“Serve immediately”, advises Irma Rombauer, Marion Rombauer Becker and Ethan Becker of Joy of Cooking fame, “as the pancake loses its puff, and therefore its drama almost immediately”.

Makes 2-4 servings.

HODGDON ISLAND INN BOOTHBAY B&B CELEBRATES AMERICAN HEART MONTH

February 1st, 2013 by richard-pamela-riley

Show your support in the fight against America's #1 killer of women - wear red!

Show your support in the fight against America’s #1 killer of women – wear red!

Did you know that February is American Heart Month, and not because of Valentine’s Day? Every year since its congressional approval in 1963, the President has issued a proclamation to this effect, to help raise public awareness of heart disease.

“Heart disease takes the lives of far too many people in this country, depriving their families and communities of someone they love and care for—a father, a mother, a wife, a friend, a neighbor, a spouse. With more than 2 million heart attacks and strokes a year, and 800,000 deaths, just about all of us have been touched by someone who has had heart disease, heart attack, or a stroke.”
- Department of Health and Human Services Secretary Kathleen Sebelius

February is American Heart Month, and unfortunately, most of us know someone who has or had heart disease or stroke. Cardiovascular disease is the leading cause of death in the United States; one in every three deaths is from heart disease and stroke, equal to 2,200 deaths per day.

Here are some things we can all do to help our hearts:

  • Limit intake of fat
  • Choose heart-healthy fats over saturated fats and trans fats
  • Limit intake of sugars
  • Limit intake of sodium/salt
  • Choose more whole grains, legumes, fresh fruit and veggies and low fat dairy products
  • Choose lean meat and poultry
  • Include fish in our diet
  • Exercise portion control
  • Become physically active for 30 to 60 minutes a day
  • Stop smoking
  • Limit intake of alcohol

Even though most people associate heart disease with men, it’s also the leading cause of death among women. To raise awareness of this fact, the American Heart Association’s Go Red campaign aims to help women take action against heart disease. So please consider showing your support by wearing something red tomorrow on National Wear Red Day, Friday, February 1st.

For a heart healthy breakfast item, be sure to check out Hodgdon Island Inn’s “Heart-Healthy Parfait” recipe.

BOOTHBAY SPRING MADNESS SPECIAL – SAVE 20%

March 30th, 2011 by richard-pamela-riley

Take advantage of a little spring madness – book your choice of room for a minimum two-night stay anytime during March, April or May and we’ll give you a 20% discount off your entire stay.  Rooms at Hodgdon Island Inn have very comfortable beds, private baths, in-room refrigerators, hair dryers, air-conditioners and/or fans and water views.  A full gourmet breakfast is served each morning and delicious homemade desserts are offered each evening.  The inn is the closest B&B to the Coastal Maine Botanical Gardens and is minutes from Boothbay Harbor and all its amenities.  Hodgdon Island Inn is also located just across the street from the Trevett General Store and the best lobster rolls in the area!

Exclusions:  Special rate does not apply for one-night stays; offer is based on availability and double occupancy.  7% Maine State Lodging Tax is extra. Please mention this package at the time of booking or include in the comments section when booking on line.

Offer applies only to stays from March 1 – May 31, 2013.