Posts Tagged ‘Boothbay Maine Bed and Breakfast’

Boothbay Region beginning to Look A Lot Like Christmas

December 18th, 2011 by richard-pamela-riley

One week left … seven more days and it will be Christmas.  I have to admit that with yesterday’s snowfall and today’s chilly temperaures, it is beginning to feel like any miute Santa and Co. will be pulling up on our rooftop here at Hodgdon Island Inn in not-so-balmy Boothbay, Maine! (Richard just came in from outside and commented that the pool is beginning to get slushy – oh my!).  But none-the-less, we are listening to Christmas carols and sipping cappucinos while wrapping presents to take with us tomorrow for the folks back in Kentucky.  So before we left town, we decided to take a little stroll (yes, I said stroll) around the harbor.  The following images are just a few of the beautifully turned out windows we wanted you to see vicariously!  Happy Viewing!  And if you would like to share some pics of your hometown, please do so in the comment section.



December 18th, 2011 by richard-pamela-riley

All Hodgdon Island Inn Alumni from 2010, 2011 and 2012 seasons qualify for the HII Alumni discount of 15% on all 2013 stays of two or more nights.

Offer is good through the 2013 Season; cannot be used with other specials or discounts;  and is based on double occupancy and availability.  7% Maine state lodging tax is extra.  Rates subject to change.  Please mention being an “2010, 2011 or 2012 HII Alum” at the time of booking or put in the “Comments Section” when making an on-line reservation.  Rates subject to change.

Be sure to tell your friends to ask about the HII Referral Program … we have a little something for them too!


December 16th, 2011 by richard-pamela-riley

Quick and easy holiday dessert recipe: two-bite raspberry trifles!

A recipe from Pamela
Byrne Riley, Innkeeper

Photographed by
Richard B. Riley, Innkeeper



Makes 8 servings



3TBS seedless raspberry preserves

1 TBS La Belle Orange (cognac & orange liqueur)

1 (3-oz) pkg cream cheese, softened

¼ cup sugar

½ cup heavy cream

8 Ladyfingers, halved crosswise*

8 fresh raspberries

Garnish: fresh mint sprigs


Microwave raspberry
preserves in a small microwave-safe bowl at HIGH for 20 seconds.

Stir in the La
Belle Orange.

Beat cream cheese
and sugar at until creamy (about 1 minute).

Beat heavy cream
until soft peaks form.  Fold into cream
cheese mixture.  Spoon into a zip-top
plastic bag (do not seal).  Cut one
corner of bag with scissors to make a hole about ½ inch in diameter.

Press one
ladyfinger half into bottom of a shot glass (about 1 ½ -oz).  Repeat procedure with 7 more glasses.  Drizzle about ½ tsp. raspberry mixture into
each glass.  Pipe small amounts of cream
cheese mixture into each glass.  Repeat
with remaining ladyfingers, raspberry mixture and cream cheese mixture.  Top each glass with 1 fresh raspberry.

Cover and chill 2
hours.  Garnish with mint, if desired.

*There are crisp Italian cookies also called
ladyfingers, but be sure to use the soft ones in this recipe.  Look for them in the bakery or produce
section of your supermarket.

A recipe from Pamela Byrne Riley,Innkeeper, Hodgdon Island Inn, Boothbay, Maine Bed & Breakfast

July 8th, 2011 by richard-pamela-riley

Boothbay Bed & Breakfast, Hodgdon Island Inn


Serves 4


3 cups quick-cooking oats

1 cup packed brown sugar

2 tsp baking powder

1 tsp salt

½ tsp cinnamon

1 cup milk (I use Skim)

2 eggs lightly beaten

1/2 cup butter, melted

1 cup of sliced peaches,
raspberries and blueberries combined

A Hodgdon Island Inn Breakfast Favorite - Fruity Baked Oatmeal


Preheat oven to 350

In a large bowl, combine
the oatmeal, baking powder, salt and cinnamon.

In a blender mix the
milk, eggs and butter.

Add the liquid
ingredients to the oatmeal mix and stir well.

Stir in the fruit.

Pour into a greased  9 inch pan, coated with nonstick cooking spray.

Bake uncovered for
approximately 35 -40 minutes, or until top lightly brown.

Cut into squares and top
with a dollop of low fat vanilla yogurt or pour on milk of choice.

Can be served hot, warm
or at room temperature.

Yields 6-9 servings.


May 14th, 2011 by richard-pamela-riley

Hodgdon Island Inn Welcomes Spring!

Spring has come to Boothbay!

Spring is happening at Hodgdon Island Inn!

We have: tulips and tea at the Coastal Maine Botanical Gardens; tulips lining driveways; daffodils poking up on the roadside along Route 1; beautiful purple azaleas are towering over the fountain in the center of the inn’s circular driveway; forsythia bursting out on what used to be hen hill at the old Hodgdon farmstead and on the outer edges of the pool; and bumble bees are heard to be happily humming.

This year's dandelion crop

This year’s dandelion crop is making a real
show of spring yellow on the spring green grass!

The gentle rumbling of lawn mowers can be
heard from Barter’s Island to Hodgdon Island to Boothbay and from Boothbay to Boothbay Harbor.

Windows are being washed; porches and wicker
furniture are being hosed down; it’s time to call the “pool guy”.

Front porch gets gussied up!

Route 27 and Barter’s Island Road are being
blacktopped – good-bye potholes.

Restaurants and shops are opening; awnings and
umbrella tables are going up; “closed for season” signs are coming down.

The air is changing.

Spring is happening at Hodgdon Island Inn!

Spring has come to Boothbay!


May 14th, 2011 by richard-pamela-riley

Today at Hodgdon Island Inn, a coastal Maine Bed & Breakfast near Boothbay Harbor, we are under the umbrella of a beautiful soft, delicious and ultra-quiet fog as a result of a tug-a-war between the old cold air and the new warm spring air.  It’s heavenly and I just had to share one of my favorite poems with you …
The fog comes

on little cat feet.
It sits looking
over harbor and city
on silent haunches
and then moves on.
by Carl Sandburg


March 15th, 2011 by richard-pamela-riley



4 c unsifted regular all-purpose flour

1 tsp salt

3 tsp baking powder

1 tsp baking soda

¼ c sugar (optional)

1/8 tsp cardamom or coriander (optional)

¼ c butter or margarine

1 egg

1¾ c buttermilk


Combine in a large bowl the flour, salt, baking powder, soda, sugar and spice (if used).

Add butter or margarine, and cut in with a pastry blender or two knives until crumbly.

Beat egg slightly and mix with buttermilk; add to dry ingredients and stir until well blended.  Turn out on a floured board and knead until smooth, 2 to 3 minutes.

Divide dough in half, and shape each into a round loaf; place each loaf in an 8-inch cake or pie pan.  Press down until dough fills pans.  With floured knife, cut crosses on tops of loaves, about ½ inch deep in the middle.

Bake at 375 degrees for 35 to 40 minutes.  Makes two loaves.  Bread is done when bottom of bread sounds hollow when tapped.  Turn the bread out into a basket lined with a towel. Irish soda bread tastes best on the day it is made; it tends to become stale if stored too long. You may be able to revive day old bread with a sprinkling of water and a quick toasting. While butter is a common topping, you can also use clotted cream or preserves.

Currant or Raisin Soda Bread:

Follow basic recipe above, including the sugar; omit cardamom or coriander.  Add 2 cups currants or raisins to the flour mixture with 1¼ teaspoons caraway seed (optional).  Blend with egg and buttermilk and proceed as directed in above recipe.

Whole Wheat Soda Bread:

Substitute 2 cups whole wheat flour for 2 cups of regular all-purpose flour in the basic recipe above.  You might add 1 to 2 cups raisins or chopped dates, if you wish; mix in with the dry ingredients before adding the liquid.

Barm Brack or Barm Bread

February 16th, 2011 by richard-pamela-riley


2 c diced mixed dry fruits (raisins, currants, golden raisins, diced apricots, cherries, etc.)

1 c plus 2 TBS packed brown sugar

2 c cold, strong black tea

2-1/2 c self-rising flour

1 egg, lightly beaten



The night before baking, put dried fruit in a large bowl.  Sprinkle with brown sugar.  Add tea.  Cover and let soak overnight.  To bake bread, preheat oven to 350F.  Generously grease a 9”x5” loaf pan.  Sift flour into medium-size bowl. Mix egg into dried fruit.  Stir in flour just until well blended.  Spoon into loaf pan and smooth top.  Bake for 1-1/2 hours or until wooden pick inserted in center comes out clean.  Cool in pan 5 minutes, then turn out onto a wire rack.  Serve warm or cold, cut in slices and spread with butter.  Makes 8 to 10 servings.


February 15th, 2011 by richard-pamela-riley

Easy- to-make Raspberry Bavarian Souffle

Richard and I would like to take this opportunity to wish you and yours a world of happiness, not just on Valentine’s Day, but always!

 Check out our “Sweetheart of A Deal” special:  reserve a two night minimum stay on or before March 31st and save 10% (2011 rates go into effect April 1st).  Offer based on double occupancy and availability.  7% Maine state lodging tax is extra.

 To find this recipe and other Hodgdon Island Inn recipes, go to


February 2nd, 2011 by richard-pamela-riley

Friends, inn guests and neighbors gathered to enjoy coffee and dessert

Friends, inn guests and neighbors from as close by as Boothbay Harbor, Barters Island and Trevett, to as far away as Rhode Island, Colorado and Florida, gathered in the common rooms at Hodgdon Island Inn to enjoy a dessert and coffee reception hosted by innkeepers, Pamela Byrne Riley and Richard B. Riley.  The occasion marked the celebration of their first year anniversary in residence at the beautiful Boothbay, Maine Bed and Breakfast!

Mr. Schor was on hand to do the honors, as was his wife and muse, Olga

The highlight of the reception was the unveiling of an original David Schor painting depicting a summer’s evening at Hodgdon Island Inn with one of the famous pink Maine sunsets reflected in its windows.  Pamela and Richard took inspiration from the pinks, blues and gold of these sunsets when decorating the breakfast and sitting rooms as well as the nine unique guestrooms of their lovely three-story Italianate home.

David Schor original depicting a summer's evening at Hodgdon Island Inn

The artist also captured the moment seemingly most appreciated by past guests of the inn:  when Pamela and Richard step out of the front door to greet guests upon their arrival.

 Mr. Schor was on hand to do the honors, as was his wife and muse, Olga.  David Schor’s career as internationally known and collected painter and visual artist has spanned three decades.  It has been said that David’s work “captures the spirit and the soul of his subject(s)”.

To view the Hodgdon Island Inn painting and other David Schor originals, go to