Author: Michael Salmon

Pressing Apple Cider
Technique

Pressing Apple Cider

Pressing apple cider is a chore I look forward to each fall. I have 4 apple trees at the farm (and a neighborhood tree) that produce sweet red apples, and a prolific tree at home that provides me with bushels of tart-green apples. The combination of the different types of apples produces a flavorful cider that is tart and refreshing, compared to most store-bought ciders that are overly rich and sweet.

Sweet Potato Soup
Soup

Roasted Sweet Potato, Rutabaga and Green Apple Soup

As nights begin to get cooler and with fall quickly approaching, I begin to think about making soups again. This has always been one my favorite fall soups. The richness of the sweet potatoes, a hint of rutabaga in the background, the tartness from the green apple, and the creamy-sweet sensation from the Maple Cream make this a well rounded and satisfying soup.

Avocado Toast
Breakfast

Avocado Toast

Avocado toast has been one of my favorite breakfast items since I first had it in 1987 when I moved to Florida for my externship from the CIA. I wanted to share my “simple” version since it plays such a large role in my morning routine. There are many versions of avocado toast out there and most feature smashed avocados. I prefer the texture of the sliced avocado over the creamy “guacamole” texture of the smashed. The key to avocado toast is a perfectly ripe avocado and great bread. Toppings are optional.

Sticky Toffee Pudding
Desserts

Sticky Toffee Pudding

A pub meal in England is not complete without a rich date pudding to finish off the meal. Sticky Toffee Pudding is, hands down, one of my all time favorite desserts. The pudding and Caramel-rum sauce can be made well in advance and re-heated just before serving. Top it with a premium vanilla ice cream and some whipped cream and you are in heaven.

Beets in Romesco Sauce
Appetizers

Beets in Romesco Sauce

Growing up I only remember eating canned beets, but I liked them from an early age. When I had my first fresh beet, I was in heaven. Cooked beets just heated up with butter, coarse salt and black pepper is on my favorites list. I usually cut off the stems and leaves, wrap them in foil, and roast (steam) them in the oven until tender. Romesco sauce is a Spanish sauce made from tomatoes, chilies and nuts and is amazing with roasted vegetables, fish, chicken…and come to think of it, most everything.

Blackberry Mojito
Cocktails

Blackberry Mojito

The mojito is a traditional Cuban drink that is sweet and refreshing, with a rum kick. All summer long my herb garden is taken over with a huge patch of spearmint and I couldn’t be happier about it. As one of our most popular drink specials at the Inn, the mojito is delicious on its own or with the addition of berries or other fruits. The blackberries make for a dramatic presentation.

Berry Crepes
Breakfast

Berry Crêpes

Stir things up a little by substituting other fruits for the berries; try chopped fresh nectarines, mangoes, cherries…almost any fruit would do, and match it with a coordinating crème Anglaise. This recipe serves 8 as a first course with one berry crêpe per person. If you want to serve it as the main dish in the morning, or as a dessert at night, 2 crêpes per person may be more appropriate.

Crab & Shrimp Cakes
Appetizers

Crab and Shrimp Cakes

The Caribbean dry spice mix in this recipe gives these crab cakes a unique twist. I also serve them with a Caribbean seasoned remoulade and, in the summer months, a nice corn relish. In the late fall and early winter, I switch out the sweet summer corn for roasted beets.

Smoked Tomato Confit
Sauces

Smoked Tomato Confit

Confit refers to a food that is cooked in it’s own fat. In this case, the tomatoes are smoked and cooked in their own juice. The mixture is cooked slowly and reduced to a nice thick and rich paste that can be kept in the refrigerator for up to a week or frozen in small batches for future use. It makes a great sauce for beef or chicken and can be added to dishes like pasta or Caprese Salads.

Sicilian Seafood Salad
Salad

Sicilian Seafood Salad

One of my favorite experiences in all of my travels is visiting the local seafood markets, and Sicily has it’s share. This salad combines some of my favorite seafood (of course I add Maine lobster and scallops to the salad when I am at home) with celery, olives, arugula and red onions and is tossed with a refreshing Lemon-Caper Dressing. Go ahead and splurge.