Posts Tagged ‘Boothbay Maine Bed and Breakfast’
May 14th, 2011 by richard-pamela-riley
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
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.
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.
“SWEETHEART OF A DEAL” SPECIAL FROM HODGDON ISLAND INNKEEPERS, PAMELA BYRNE RILEY AND RICHARD B. RILEY
February 15th, 2011 by richard-pamela-riley
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 www.boothbaybb.com/recipes
February 2nd, 2011 by richard-pamela-riley
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!
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.
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 www.davidschor.com
May 26th, 2010 by richard-pamela-riley
Special Anniversary? Birthday? Romantic Getaway? Just want to say “I Love You”!
Here at Hodgdon Island Inn we’re only too happy to help you set the stage: gourmet chocolates … the perfect bottle of wine … fresh cut flowers, beautifully arranged … all awaiting you and your loved one’s arrival in the room of your choice … we also include a concierge service and will make reservations for you at any one the area’s fine restaurants.
To arrange for this special, please call us at 1-800-314-5160, e-mail us at email@example.com or put your request in the “Comments Section” when booking on-line.
“I Love You” Special available year-round. An additional fee of $85.00 is added to the room cost.