Archive for the ‘Hawthorne Inn Recipes’ Category.

Ginger Bread

1 Cup Warm Water

2 Teaspoons Baking Soda

2 Cups Flour

½ Cup Whole Wheat Flour

1 Stick Butter

2 & 1/2 Teaspoons Ginger

2 Teaspoons Cinnamon

1 Teaspoon Cloves

2 Teaspoons Baking Powder

¾ Cup Dark Brown Sugar

1 Cup Molasses

2 Eggs


1)      Cream butter

2)      Add sugar and beat ‘till fluffy

3)      Beat in molasses, water & baking soda

4)      Beat in flours, spices & baking soda

5)      Add eggs and beat well


Bake @350 in buttered pan

Serve hot with Whipped Cream or Ice Cream




Don’t forget the pumpkin pie.

Here are three variations for you to choose from.





2 cups pumpkin puree

4 Eggs

½ Cup Brown Sugar

½ Cup Molasses

1 Cup Heavy Cream

1 Teaspoon Cinnamon

½ Teaspoon Ginger

¼ Teaspoon Cloves

¼ Teaspoon Allspice

¼ Teaspoon Nutmeg

½ Teaspoon Salt


1)      Mix all Ingredients together

     Bake @ 375 degrees in a Pastry Lined Pie Pan for about 1 hour




3 Cups Pumpkin Puree:  canned

6 Eggs

3 Cups Evaporated Milk

1 & ½ Cups Brown Sugar

2 Teaspoons Cinnamon

2 Teaspoons Ginger

¼ Teaspoon Cloves

¼ Teaspoon Allspice

¼ Teaspoon Cardamom

1 Teaspoon Salt

2 Tablespoons Cornstarch


1)      Mix All Ingredients Well

Bake @ 350-375 degrees in a Pastry Filled Pie Pan




3 Eggs

1/3 Cup Brown Sugar

1/3 Cup White Sugar

2 Cups Pumpkin Puree; canned

1&1/2 Teaspoons Ginger

2 Teaspoons Cinnamon

¾ Teaspoon Cloves

¾ Teaspoon Allspice

½ Teaspoon Cardamom

Pinch Salt

1 Cup Heavy Cream

½ Cup Half-&-Half


1)     Beat Eggs & Sugars Well

2)     Mix in Pumpkin, Spices & Salt


Bake in a Pastry Lined Pie Pan @ 450degrees for 8-10 minutes

Reduce Heat to 325degrees and Bake for another 35-40 minutes

To check to see if Pie is cooked:  a knife should come out Clean


Pie Shell


1 & ¾ Cup All-purpose flour

1 Egg Yolk

8 tablespoons, cold, unsalted butter

1 teaspoon sugar

salt to taste if you want

3 Tablespoons cold water

    1    Put flour into electric mixer and beat until granular in texture

2          Beat Egg yolk, sugar & Salt and Add Cold Water to Make 1/3 Cup

3    Mix liquid with flour mixture untill Incorporated

4          Form Ball and Refrigerate for ½ Hour

5          Preheat Oven to 400 degrees

6          Place 2 Tablespoons of Flour on a work surface and Roll Dough to Form Crust

7          Chill for 15 Minutes

8          Bake for 15-20 Minutes ‘till golden Brown

9          Pour in filling

Thanksgiving Side-Dish





 4 Cups Brussels Sprouts

4 Tablespoons Sherry Vinegar 

4 Tablespoons Maple Syrup {preferably homemade}

1 Tablespoon Dijon Mustard

½ Cup Walnut Oil

Pinch Nutmeg {freshly grated is far superior to anything else}

Lots of Salt & Pepper

1 Cup Chopped Walnuts


It is important to cut an X in the bottom of Brussels Sprouts whenever you prepare them;  it helps the water to seep in for cooking {similar to cutting the bottom of fresh flowers daily so that they can “breathe in the water.”


Steam  Brussels Sprouts {do NOT overcook}

Toss with marinade


When Ezra was about 10 years old the Thanksgiving table was beautifully set. The Feast was brought out; prayers were said and, our dear son observed:  “Where are the Brussels Sprouts”?

Potatoes, Turnips, Peas, Corn, Butternut Squash, Green Beans, Homemade Cranberry Sauce, Canned Cranberry Sauce, Stuffing, Turkey, Corn Muffins and Buttermilk Biscuits loaded the table…but…he noticed.

We convinced him to begin the meal and, halfway through, the Brussels Sprouts were ready!!!



Thanksgiving is on the way.

Last year our niece and nephew gifted us a perfect way to prepare a turkey. Let us share with you….

BILLY & CHRISSIE’S BEST & JUICIEST TURKEY A World of taste beyond compare.  You will never go back to other preparations, ever.



1 Gallon Vegetable Stock

½ Tablespoon Allspice Beans

½ Tablespoon Ginger

1 Teaspoon Peppercorn

½ Cup Light Brown Sugar

1 Cup Kosher Salt


1)     Bring Above Ingredients To Boil

2)     Refrigerate

3)     Clean & Rinse Turkey

4)     Submerge in the Cold Broth [above ingredients]

5)     Add 1 Gallon ICE [cubes] WATER

6)     Keep Refrigerated for 6-8 Hours!!!!!

7)     Drain & Pat Bird Dry

8)     Discard Broth

9)     Place Bird in Roasting Pan

10)                       Stuff with 1 Whole Apple [Onion, too, if you choose]

11)                       Cover with Foil

12)                       Cook in Pre-Heated 500 degree Oven for ½ Hour

13)                       Remove Foil & Drop Temperature to 350 Degrees and Cook for 2 Hours PLUS


Perhaps you are wondering why, with other recipes, you had to arise, pre-dawn, to begin to prepare your Turkey.  I shall tell you why.

Two things happened:  you stuffed your turkey and you did not take measures to give it moisture.

We shall resolve this by following this Recipe:



1)     Your Stuffing is being prepared separately in order to allow your Turkey an even heating process:  it is being caressed with heat over, around and throughout without the block which stuffing creates.

2)     Stuffing:  when one stuffs a Turkey:  the stuffing literally sucks out the moisture!  Think of the many Dry Turkeys, which you have suffered through!  Gravy and more gravy maybe helps a bit but, you still have a dry Turkey!  Dry leftovers, too!

3)     Prepare your Stuffing separately and just make sure to add enough stock to keep it moist:  stuffing is easy to work with if you think of it as a side dish.

4)     Sleep in!  Amaze all with a Great Bird!




Lobster Dinner for Two

Native Lobster for Two

Native Lobster for Two







Fresh-caught Lobster

Fresh-caught Lobster








Remember, Bibs are for babies. Just grab hold and get messy.



Corn on the Cob



Ice Cream


Begin with your Salad


A simple salad of Boston Lettuce with sliced Pickling Cucumbers and a mixture of Cherry Tomatoes for color and taste.  Drizzle on Olive Oil Dressing.




Boil 3 Cups of extra virgin Olive Oil and then turn off burner and add several Cloves of Fresh Chopped Garlic and a very large handful of Garden Herbs Sprigs and Leaves:  Rosemary, Thyme, Oregano, Sage and Parsley.

Cool and pour into a Glass Jar with Lid. Let it marinate for at least 24 hours before use.

Be sure to shake well when using so that some herbs will top the salad.


Eat the Corn as the Lobsters are Boiling


Corn on the Cob


Bring Salted Water to Boil in a large Lobster Pot

Add husked Corn and boil for 4 minutes

Remove with Tongs and drain

Cover with Butter and Salt to taste

Save Water for Lobsters




Two 1 ½  – 2 pound Lobsters

Toss Lobsters (headfirst and up-side-down) into your briskly boiling lobster pot 

Make sure that the Lobsters are completely covered with a few inches to spare

Cover the pot tightly

Once the water begins to boil again, shift lid to allow steam to escape. Cook for 8-10 minutes. Do Not Overcook!  The outer shell should be bright Red.

 Remove lobsters and place on a cutting board. With a heavy bladed knife, chop each claw (to crack not to sever).

Serve with individual Bowls of Melted Butter to which has been added freshly squeezed Lemon Juice

Have a Bowl of Warm Water with Lemon Juice in it near your Plate for your hands

Make sure to have Lobsters Forks and Lobster Crackers (similar to Nut Crackers)





As the Lobsters are cooking gently sautee Asparagus and chopped, fresh Garlic in Butter, Olive Oil, White Wine and a few splashes of Italian Dressing for several minutes




Vanilla Ice Cream sprinkled with a Sweet Raspberry Vinegrette, Blueberries or Blackberries and a Dollop of Chocolate Sauce


We enjoy eating this meal outside since it tends to get rather messy!

Our German Shepherd, Sky, loves Lobster Juice the juices from the Lobsters and the Asparagus!




Sam Adams Summer Ale or a Rich Chardonnay




Purple Loosestrife, Hosta Flowers, Ornamental Grasses, Hydrangea, and Wild Yellow Giants from the Wild Garden in our Yard 

A Large Vase with Large Flowers for an abundant, seasonal meal!


Salt & Pepper Shakers


Lobster Claws and Corn on the Cob







Hickory-Dickory Bosc

Hickory Dickory Bosc



Yield/ Portions:             6 servings

Prep Time:                    15 minutes

Cooking Time:            20 minutes

Cooking Temp:            370.



3 Firm Bosc Pears

 ½ Cup Apple Cider (may substitute 100% Apple Juice

 ½  Cup Shagbark Hickory Syrup

 ½ Teaspoon ground Cloves

 ½ Teaspoon ground Nutmeg

 ¼ Teaspoon Cumin

 ½ Tablespoon Vanilla

Topping Sauce:

3 Cups fresh Red Raspberries

1 ripe Peach

¼ Cup White Grape Juice




  • Peel Pears, cut in half and seed.
  • Whisk together remaining ingredients.
  • Pour liquid and spices into 9 inch Pyrex pan.
  • Lay Pears in pan flat side down.
  • Cover with foil.
  • Bake in oven pre-heated to 375 for 20 minutes.
  • Pears should be soft but hold shape.

Winner of the National "Inn-Credible Breakfast Cook-Off"

Winner of the National "Inn-Credible Breakfast Cook-Off"




Topping Sauce:
  • Peal, pit and dice Peach.
  • Add Raspberries and Juice.
  • Reduce to syrupy-compote. Do not strain.

Entry cont’d


  • Serve ½ Pear portion in a bowl with a spoonful of juice.

·        (May be presented Hot or Cold.)

  • Raspberry Sauce applied on top.
  • May garnish with whole berries.

As a dessert, a scoop of vanilla Ice Cream may accompany the Pear-half with hot Raspberry Sauce.




8 Cups Fresh Bing Cherries

1 & ½ Cups Orange  Juice

½ Cup Excellent Maple Syrup

2 Tablespoons Cassis [Black Currant Liquor]

1 Tablespoon Juice of Fresh Ginger Root, grated & strained

1 Teaspoon Cinnamon

½ Teaspoon Lemon Peel

Sour Cream or Cream Fraiche


1)    Pit Cherries

2)    Peel Ginger, Grate & Strain ‘till you have 1 Tablespoon of Juice

3)    Place Liquid ingredients in Saucepan & Whisk

4)    Add Cherries, Cover & Boil

5)    Stir Once, Recover & Boil for 90 Seconds

6)    Remove from Heat & Chill for 2 Hours


Serve in individual bowls with a Dollop of Sour Cream or Cream Fraiche:  you may Garnish with a Fresh Mint Sprig


Peach Plum Cake

Dressed up or dressed down, always in style

Dressed up or dressed down, always in style

8 Tablespoons Butter:  softened

½ Cup Sugar

2 Eggs

2 Cups Flour

3 Teaspoons Baking Powder

1 Teaspoon Salt

½ Cup Milk

2 Peaches

6 Peaches

5 Plums

1/2 Teaspoon Vanilla


1)     Cream Butter & Sugar for a few minutes

2)     Beat in Eggs

3)     Beat in Dry ingredients and Milk alternately


Butter a 9/10 inch Skillet and pour in batter

Arrange Peaches on top

Bake @350degrees for about 50 minutes



1/2  Cup White Sugar

1/2  Cup Brown Sugar

8 Tablespoons Butter:  softened

1 & ½ Teaspoons Cinnamon

½ Teaspoon Nutmeg

½ Teaspoon Ginger

dash Allspice


Cut together with a Fork or a Pastry Cutter

After Cake has Baked for 30/40 minutes, Crumble over the top and Bake for another 10-15 Minutes


SERVE HOT!!!!  With Heavy Cream on the Side or with Vanilla Ice Cream!!!

We make this every summer in the height of fresh Peach & Plum season

P.S.  You may cut this recipe in half!

I also make this with Mangos and Peaches with a little Kiwi and some Raspberries for color.  Just experiment:  any combo will be great!