Greetings from the Harraseeket Inn! Fall is in the air
and the foliage is changing! We've had a great summer and there's still lots of good weather in store right through mid-October. If you want to plan a one or two night getaway, or better yet, one week of tranquil relaxation, give us a call. There's no more beautiful time to visit Maine. There's also no better time to get married, and we have several upcoming weddings in September and October. Every wedding celebration at the Harraseeket is unique and beautiful, and such a privilege for us to be able to host.
Our wedding menus and venues are individually created by each bridal couple, and our executive chef and sales staff makes the reception a culinary experience and celebration not soon forgotten. What makes these weddings even more remarkable is that, over the years, many couples return for their anniversary and then they bring their children and we get to see them grow up. Quite special. Many thanks to all the brides and grooms who share their special day with us at the Harraseeket Inn!
And now our recipe of the month;
First, a little back story on how the recipe came about, straight from our Executive Chef Troy Mains:
"This is how the creative process works for us. We started this dish as a discussion of flavorful curries and chutneys that we loved from India and Asia. The Maine Harvest team was already experimenting with a green curry base that had kaafir lime leaves, coconut milk and some fish sauce. Kevin Cagney, one of the sous chefs, had been playing with the flavor components for days. I tasted the broth and wanted more of a sea flavor so we decided to add a bag of mussels to the broth let them open and simmer for a while then strain and season if needed. It was a revelation. A hot savory curry sauce with elements from Asia and India.
Now what about starch?? We thought rice and were leaning toward a coconut Basmatti. We had a wedding and had some sushi rice left and I took some hot Seasame oil and seared a little rice cake in a pan and finished the cake in the oven. It was crisp and delicate starch component that we were looking for so we decided to steam it with ginger and toasted coconut and a little coconut milk for sweetness.
It was coming together and to tie it all in we decided some local cilantro would be the best bet. This was our # 1 seller for the summer and a guest favorite. This dish was a conversation that was born out of our love for different cuisines and cultures. I was proud because it was a part of all of us in building and development."
2 TBS Sesame Oil
1 stalk lemongrass
1 TBS Fish Sauce
1 TBS Ginger
1 TBS Garlic
2 TBS green curry paste
1 tsp curry powder
1 Bunch Cilantro
3 cans coconut milk
Juice of 4 limes
3 cups Soaked Sushi Rice
1 cup Toasted Coconut
1/3 cup sugar
Salt and Pepper to taste
4 TBS Rice Vinegar
3TBS blended oil
8 lobster tails cooked and split
4-3 oz salmon belly
6 oz blended oil
Cilantro to garnish.
This is a three part recipe. First take a saucepan and place on high heat for the broth. Place Sesame oil in and let smoke. Add all ingredients for the exception of the fish sauce and coconut milk. Stir constantly and brown then add the fish sauce and milk.
Let boil and reduce by 1/3. Strain and then add the lime juice. Reserve in sauce pot.
Rinse sushi rice and place in a steamer on high with around five cups of water. In the steamer add the sugar and the coconut, let steam for 10-15 minutes and almost until it's overlooked. Let cool and add vinegar forming 4 large round rice cakes. Place a nonstick pan on med high heat. Place oil in pan. Add rice cakes in the hot oil and let crisp for about 7-9 minutes on each side. Reserve to the side.
Place a large skillet on high heat and begin searing scallops and the salmon belly first, these items will take the longest. Sear 2 minutes on each side. Remove from the pan and add the mussels sauté and when they begin to open add the lobster tails in last and let steep in the pan and warm through. This should be quick because you should start with tails that have been cooked slightly to begin with. When all seafood is cooked arrange in four large bowls with seafood in the corners in neat piles. Place the now crispy rice cake in the middle of the bowl. Place a sprig of cilantro in the bowl as well for garnish. A really great way to serve the curry broth would be to place in a teapot and drizzle the curry broth around the edge of the dishes creating a tableside element for your guests or for you to do adding a great level of service.
Having just returned from a wilderness trip to Labrador where all the meals were simple and cooked over an open fire, this is one recipe I wouldn't even begin to tackle. Let me know how it turns out, if any of you accept the challenge!
Special Offers and Upcoming Events:
Cabin Fever In September!
We're offering our most popular getaway package at the end of the summer! Take advantage of the warm weather and great sales and enjoy a mini-vacation in Maine. This special is available on the following dates:
*Sunday, September 16 through Thursday Sept. 20
*Sunday September 23 through Thursday Sept. 27
This two night package includes:
*Two nights lodging
*Dinner for Two in the Broad Arrow Tavern
*Lunch Buffet for Two in the Broad Arrow Tavern
*$50. Gift Certificate to L.L.Bean
*Buffet Breakfast each morning
*Afternoon tea daily
Cabin Fever Standard/2 nights: $565. + tax
Cabin Fever Deluxe/2 nights: $695. + tax
You deserve a little pampering. Come celebrate the dog days of summer with us and take advantage of this great package deal!
*Wolfe's Neck Farm A wonderful farm to visit just a few miles from the inn, right on Casco Bay and next to Wolfe's Neck State Park.
There's a great selection of family oriented and educational outdoor events planned at the park, and it's just a short drive from the inn. Beautiful wooded walking trails along the rugged shoreline of Casco Bay.
*Freeport Historical Society Scheduled tours of the Pettingill Farm. Read about the history and take a self-guided walk if you prefer. Just a few miles from the inn on the Harraseeket River.
*Please note that our Maine Harvest Restaurant is not currently taking reservations for dinner service while we undergo restructuring of menus and venues. The Broad Arrow Tavern is open for lunch and dinner as usual!
This month's trivia question: I'm going to show you a photo taken in Freeport, not four and half miles from the Harraseeket Inn, and you're going to tell me what you're doing (that's the easy part), who's in charge of the activity, and how much the instruction costs per person. This is a three part trivia question! (Hint: the link to the answer is in this newsletter!)
All correct answers win a voucher worth $5. toward food or lodging on your next visit. You may redeem up to 12 at one time, a $60. value, preferably in the year they were won. One per household, please. Be patient with my replies, there are hundreds who respond to this trivia. Get out there and e
njoy what's left of the summer, and for those in the path of Hurricane Florence's flood waters, be safe!
The Gray family