Posts Tagged ‘Hodgdon Island Inn Bed and Breakfast’

BOOTHBAY’S HODGDON ISLAND INN BED & BREAKFAST OFFERS “SHORTCUT PIE RECIPE” TO CELEBRATE NATIONAL PIE DAY JANUARY 23rd

January 21st, 2012 by richard-pamela-riley

I don’t know about you, but winter is one of my favorite seasons for cooking and baking pies.  Pies of all sorts:  sweet pies and tarts, savory pies and tarts, quiches, hand-held turnovers or pasties, vol-au-vents, pissaladiere, pithivier, tourtiere, cobblers and crumbles – with crusts of every kind, shape and texture.

There is something very soothing about assembling a pie.  Deciding though as to what kind to make is quite another story.  Should it be homemade or ready-made?  Do we want a galette, a bundle, a tartlet, a strudel, a triangle? Should we make it deep-dish, free-form or crustless?  Low fat?  Is it filo or Phyllo? And is Shepherd’s Pie really a pie?

If we go the savory route, there is always the traditional use of pastry to top off a delicious smooth and creamy chicken pot pie chuck full of winter friendly root vegetables as is the mouth-wateringly tempting wrapping of Brie and a medley of mushrooms in sheets of buttery Phyllo.  If we go the sweet route, there is always the ever-popular Lemon Meringue pie, cherry strudel, or Baklava even.

Celebrate National Pie Day with No-Peel Apple Pie; old-fashioned, but easier!

I don’t know about you, but I’m thinking let’s keep this simple.  Good old-fashioned apple pie will do it any day of the year – and my motto is the easier the better!  So, here is a recipe for a “No-Peel Apple Pie” that I discovered about 20 years ago in a holiday insert of Better Homes & Gardens.  When you make No-Peel Apple Pie, you can skip the apple-peeling step.  Select apple varieties with tender skins like Golden Delicious, Jonagold, or Jonathan and use a ready-made piecrust and voila! Old-fashioned, but easier apple pie!

 

INGREDIENTS:

 1- 15-ounce package folded refrigerated unbaked piecrust (2 crusts)

6 large apples

½ cup water

2 TBS lemon juice

½ cup sugar

2 TBS all-purpose flour

1½ TSP apple pie spice

Whipping cream or milk

Coarse and/or granulated sugar

Whipped cream (optional)

 

DIRECTIONS:

_ Let piecrusts stand at room temperature according to package directions.

Meanwhile, core and slice unpeeled apples (you should have about 8 cups).

Combine apples with water and lemon juice in a large mixing bowl; toss to coat.

 

_ For filling, stir together ½ cup sugar, flour, and spice in a large mixing bowl.

Drain apples well; add to sugar mixture and toss gently to coat.  Set aside.

 

_ Unfold one piecrust. Place on lightly floured surface.  Unfold the second crust and place on top of the first.  Roll the two crusts together from center to edge into a 14-inch circle.  Ease the pastry into a 9-inch pie plate, letting crust hang over the edge.

 

_ Spoon apple filling into the pastry-lined pie plate.  Fold the pastry up and over the filling, pleating the pastry to fit.  Brush crust with whipping cream or milk.  Sprinkle the pie with coarse and/or granulated sugar.  Cover the edge of the pie with foil to prevent overbrowning.

 

Bake in a 375 degree oven for 30 minutes.  Remove foil.  Bake about 30 minutes more or till crust is golden.  Cool slightly on a wire rack before serving.  Serve pie while warm with whipped cream, if desired.

Makes 8 servings.

SNOW DAY AT HODGDON ISLAND INN BED AND BREAKFAST NEAR BOOTHBAY HARBOR, MAINE

January 19th, 2012 by richard-pamela-riley

Snow Day at Hodgdon Island Inn

In nearby Boothbay Harbor today it is 28 degrees Fahrenheit, the humidity is at 92%, the winds are from the north at 5mph and it’s snowing!  Here at Hodgdon Island Inn I am sitting at my desk looking out at a landscape which only can be described in terms of not black and white, but grey and white.

A multitude of grey for that matter!  As I look westward across the Inn’s circular driveway I can just barely discern the water at the end of the yard.  It looks like molten pewter, the sky overhead looks like a soft dove grey, the trunks of the horse chestnut trees are the color of ashes and the boughs of the giant pines standing watch over the north corner of the yard appear to be a dark brownish grey.

The water looks like molten pewter beneath a soft dove grey sky

The seagulls that can normally be seen perching on the rooflines of both the Trevett General Store and the Mill Cove Lobster Pond across the street are almost invisible as their grey and white feathers blend perfectly into the background. Of course all of these surfaces are being covered with lots of very wet and very white snowflakes.  In short, it’s beautiful!

It is so nice to be at home sitting at my desk.  Richard and I (and Charlie) have just returned from our annual sojourn south to celebrate the holidays with family and friends back in Kentucky.  We hope your holiday season was as joyous as was ours.  It is always nice to catch up on the “gossip”, overeat, visit the old haunts and in short, make wonderful new memories, but it is always good to come home.  And home it is here at Hodgdon Island Inn!  Last night’s run to Hannaford’s in Boothbay proves it:  we ran into someone we know at the grocery store! :-)

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.
 

 

2011 Season Comes to an end at Hodgdon Island Inn Bed and Breakfast near East Boothbay, Maine.

December 12th, 2011 by richard-pamela-riley

Heavy Frost at Hodgdon Island Inn

Today in Boothbay the sun is shining, the sky is bright blue and currently the temperature is about 34 degrees.  High tide was around 11AM
this morning and as always, the water was beautiful – a bright, glistening deep dark blue.   As I sit here at my desk and look out, I see the shadow of one of our resident bald eagles as he (or she) completes the daily fly-by (I am always amazed by how very big they are) enroute to its nesting place on Barter’s Island. 

Looking out at the Sheepscot - the water is a deep, dark blue

The gulls are hunkered down on the ridgeline of the roof across the street at the Trevett Store.  And Mrs. Roberts, our neighbor and Hodgdon descendant, is coming back from one of her
walks with her dog, Foxie.  Inside, there is fresh coffee brewing (maple flavored) and loaves of homemade applesauce bread baking providing that perfectly delicious Holiday scent of coffee, maple syrup, cloves and cinnamon.  Can’t you just smell it?!  As I begin to gather my
thoughts in preparation for this BLOG I find it hard to believe that it is
December already and that Richard and I have closed our second season as innkeepers here at our beloved Hodgdon Island Inn!  2011 was the perfect illustration of the saying “time flies when you’re having fun!”
OMG!  How very true that is!  What a season!  What a year!  And most importantly, what fun!

We had guests from all around the world and all around the country.
Each and every one of our guests is special and unique in his or her
way.  The guests were Hodgdon Island Inn alumni, boaters, artists, authors, brides & grooms, scholars, teachers & professors, moms & dads, mothers and daughters, husbands & wives, doctors & lawyers, kayakers, cyclists, veterans, girlfriends shopping ‘til they dropped and those in need of respite and solitude.  We had visitors from as far away as Swaziland, Japan and Denmark and as close as Maine, Massachusetts and New
Hampshire. 

Fourth of July Wedding at the Inn

The Inn was the perfect setting for a beautiful family wedding here on the Fourth of July as well as numerous milestone birthday and anniversary celebrations throughout the season and an artists’ retreat in the fall.

How cool is this?!  Richard and I still find it hard to believe that we get to live in this very special place on the mid-coast of Maine and that we have the added bonus of crossing paths with so many special people!  We look forward to welcoming you to our tiny little island here in Boothbay,  Maine in 2012.

Artists from Ten Pound Studio, Gloucester, MA

Normally, Hodgdon Island Inn would be open year round, but we ask your indulgence as we need to make a few minor upgrades to several of the rooms. To do this with as little inconvenience to our guests, we will be closed from December to March.  Reservations can be made anytime online at www.boothbaybb.com or should you have a question for us, please leave a message on the voicemail at 1-800-314-5160 and we’ll get back to you.

Don’t forget to check the website www.boothbaybb.com for specials,
recipes, Hodgdon Island Inn Alumni discounts and more …

 

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

FRUITY BAKED OATMEAL

Serves 4

Ingredients:

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

Directions:

Preheat oven to 350
degrees.

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.

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

March 7th, 2011 by richard-pamela-riley

Follow signs to the Coastal Maine Botanical Gardens

By Air

Fly into Portland International Jet Port (www.portlandjetport.org ); rent a car, call for a limousine service or make arrangements to be met by a Boothbay Harbor Region(www.boothbayharbor.com) taxi.  Private planes may fly into Wiscasset Airport; rental cars and taxi services are available.

By Car 

From Portland (www.portlandmaine.gov) follow I-295 to Brunswick.  Take Exit 28 or Exit 31 to Route 1 North.  Follow Route 1 through Wiscasset.  Just across the river bear right onto Route 27 out of Edgecomb south to Boothbay (www.boothbay.org).  After 9.3 miles, bear right at the Boothbay Civil War monument, across from the town common. Go straight at the stop sign.  After a quarter mile, bear right onto Barters Island Road.  The Inn (www.boothbaybb.com)  is about 1.2 miles down the road (you will go past the Coastal Maine Botanical Gardens (www.mainegardens.com) and cross over a bridge under construction) and our driveway will be on your left just before the Trevett Swing Bridge (www.youtube.com), General Store and Post Office.

 

FIRST YEAR ANNIVERSARY CELEBRATED AT HODGDON ISLAND INN BED AND BREAKFAST

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 www.davidschor.com

BOOTHBAY REGION LAND TRUST PORTER PRESERVE

January 25th, 2011 by richard-pamela-riley

Boothbay Region Land Trust

One of our favorite places

Here at Hodgdon Island Inn, Richard and I have come to claim Porter Preserve as one of our favorite places in Maine in the Boothbay Region!  No matter the time of year there is always beauty and magic to be had at Porter Preserve

Boothbay Region Land Trust's preserve on Barter's Island

There is always beauty and magic to be had

We love to meander along the trail (to be precise:  the 0.86-mile loop trail) and take in the spectacular views of the neighboring island, the water and

Well marked trail around the preserve

A peek into the "Enchanted Forest"

the “enchanted forest”, (especially at sunset, but then you know how much we love our pink Maine sunsets!). 

Porter Preserve

Pamela's favorite spot in Porter Preserve

We have also seen seals lolling around the ledges at low tide while eagles and ospreys fly overhead.  To get to Porter Preserve from Hodgdon Island Inn Bed & Breakfast just turn left out of the driveway onto Barter’s Island Road; go over the Trevett Swing Bridge; turn left onto Kimballtown Road and follow the signs to Porter Preserve as the road dead ends into the parking area for the preserve just past the cemetery (or if you’re looking for a stretch of the legs, it’s an easy walk from the inn).

Boothbay Region Land Trust Porter Preserve

January 25th, 2011 by richard-pamela-riley

Here at Hodgdon Island Inn, Richard and I have come to claim Porter Preserve as one of our favorite places in Maine in the Boothbay Region! No matter the time of year there is always beauty and magic to be had at Porter Preserve. We love to meander along the trail (to be precise: the 0.86-mile loop trail) and take in the spectacular views of the neighboring island, the water and the “enchanted forest”, (especially at sunset, but then you know how much we love our pink Maine sunsets!). We have also seen seals lolling around the ledges at low tide while eagles and ospreys fly overhead. To get to Porter Preserve from Hodgdon Island Inn Bed & Breakfast just turn left out of the driveway onto Barter’s Island Road; go over the Trevett Swing Bridge; turn left onto Kimballtown Road and follow the signs to Porter Preserve as the road dead ends into the parking area for the preserve just past the cemetery (or if you’re looking for a stretch of the legs, it’s an easy walk from the inn).