Author Archives: Jason Schlosser

Grilled Corn and Watermelon Salad

Corn SaladNewagen Seaside Inn’s Executive Chef, Fiona Dunlap, shares her recipe for a delicious and easy summer salad that will make your Memorial Day picnic preparations a breeze.

 

 

 

 

Grilled Corn and Watermelon Salad
6 Servings

Ingredients

6 ears fresh corn, husked
2 tablespoons olive oil
Salt and pepper
2 cups diced watermelon
1 small diced Vidalia onion
¼ cup chopped mint
2 Tbls chopped cilantro

Lemon Dressing
1 lemon, juiced
4 tablespoons olive oil
Salt and freshly ground black pepper to taste

Directions

  1. Preheat grill or broiler to medium heat.
  2. Rub corn with 2 tablespoons of olive oil and season with salt and pepper.
  3. Grill or broil corn for 7 minutes or until ears are lightly browned. Remove from grill and allow to cool.
  4. Remove the kernels from the cob and place in a large mixing bowl along with the watermelon, diced Vidalia onion, mint, and cilantro.
  5. In a small bowl, prepare dressing by whisking together lemon juice, olive oil, salt, and pepper.
  6. Toss the salad with the dressing and serve at room temperature.
Overnight French Toast

Overnight French Toast with Almond Streusel & Blueberry Maple Syrup

Serves 6-8
                   
7 eggs
1 ¼ Cups milk
1 1/4 Cups half and half
½ Cup sugar
2 teaspoons vanilla extract
¼ teaspoon ground nutmeg
2 baguettes ends trimmed, sliced and dried

For Streusel:
½ teaspoon almond extract
½ Cup all purpose flour
¼ Cup sugar
1/8 teaspoon salt
3 Tablespoons butter
¼ Cup sliced almonds

For Syrup:
½ Cup blueberries
½ Cup pure maple syrup
½ teaspoon lemon juice

 

  1. Coat a 13 x 9 inch glass or ceramic baking dish with non stick spray
  2. Whisk eggs, milk, half and half, 1/2 cup sugar, vanilla, and nutmeg in a large bowl
  3. Toss baguette pieces in egg mixture and let stand 5 minutes to absorb some of the custard.
  4. Arrange baguette pieces in the baking dish, flat side down. Pour residual custard over bread
  5. Cover with plastic and refrigerate for 2 to 24 hrs
  6. Preheat oven to 375
  7. Combine all ingredients for the streusel in a bowl, then sprinkle over the baguettes
  8. Bake until topping is golden and bread is set. About 30 minutes
  9. Simmer blueberries and syrup together in a saucepan over medium low heat, stir in lemon juice and serve over French toast.

Spicy Shrimp and Lobster Mango Bisque

Nothing says I love you like a thoughtful gift, a romantic dinner and a passionate kiss. Why not surprise your love with all three on Valentine’s Day including this delightful bisque?

While our focus is to take fresh Maine ingredients from earth and sea and local farms right to you table, our Executive Chef, Fiona Dunlap, has given us a pass. Our justification and inspiration: She just returned from a trip to Jamaica where mangoes are abundant and spicy foods are as common as white sandy beaches.

We hope you enjoy our Valentines Day inspired recipe which integrates savory, spirited Southerly ingredients and sweet delicious Maine shrimp and lobster to bring warm reminders of those perfect Maine summer days.

Sweet and Spicy Shrimp Mango Bisque

Prep Time: 30 minutes Total Time: 1 hour Servings: 12

Ingredients:

1 1/2 cups onions, peeled and chopped

1/2 cup green bell peppers, seeded and chopped

1/2 cup red pepper, seeded and chopped

1/2 cup yellow bell pepper, seeded and chopped

1/2 cup banana peppers, seeded and chopped

1/2 cup poblano peppers, seeded and chopped

1/4 cup vegetable oil

3/4 cup all-purpose flour

2 cups plaintains, diced (about 2 plaintains, very ripe)

7 cups lobster stock

2 mangoes, very ripe (peeled, pitted and pureed in a blender)

1 1/2 pounds Lobster (about 4 Lobsters)

1 pound Maine shrimp (try to get the highest count)*

1/2 cup fresh parsley

3 tablespoons cajun seasoning (or seasoning salt)

2 tablespoons cajun seasoning (or seasoning salt)

1 teaspoon dried mustard (Coleman’s preferred)

*The count of shrimp (ex. 21-25) means that you can expect 21 – 25 shrimp per pound. Go for a higher count (small shrimp and thus more per pound) for easier to manage bites, and sweeter taste.

 

Directions

1. Boil lobsters, allow to cool, pick meat and chop (set aside) and use the shells to make your stock.

2. Combine the seasoning mix ingredients in a small bowl.

3. Combine the onions, bell peppers, and chile peppers; then divide them in half.

4. Place half these vegetables in a small bowl near your stove so you can add them quickly in the next step.

5. Heat the oil in a heavy 5-quart pot over high heat until it is smoking hot (500 degrees), about 5 minutes.

6. Make a roux -add the flour and whisk constantly, making sure that the oil and flour are thoroughly combined, until the roux is a caramel color, about 2 minutes.

7. When making a roux – it is very important to keep stirring at all times and to keep all of the flour moving. (If you don’t, the flour will burn and the roux will be very bitter – useless. If you see little black specks in the roux, it has burned. If that happens, throw it out, clean the pot and begin again. If your roux seems to be browning too fast, take it off the stove and continue to whisk until it has cooled slightly, then returning it to the heat).

8. As soon as the roux is a caramel color, quickly add the combined onions and peppers, and 3 tablespoons of the seasoning mix.

9. Keep whisking constantly for 15 seconds, then remove the pot from the heat and continue to whisk until the roux has cooled down slightly, about 2 minutes. (The roux will continue to darken to a deep brown as you whisk.)

10. Return the pot to high heat, add the plantains and stir well to mix them with the roux.

11. Cook, stirring frequently, until the plantains take on a slightly darker color, about 4 – 5 minutes.

12. Carefully add 4 cups of stock and bring to a boil, whisking frequently and well to dissolve the roux.

13. At this point the liquid will have a yellowish-brown color and a soft seafood taste.

14. When the mixture boils, scrape the bottom well, then add the remaining vegetables, the remaining seasoning mix, and the remaining 3 cups of stock.

15. Cover and return to boil, then reduce the heat to medium and simmer, uncovering and stirring every few minutes, until the plaintains are soft and breaking into smaller pieces, about 12 minutes.

16. Whisk in the mango puree, re-cover, increase the heat to high and bring to full boil.

17. Stir in Lobster, shrimp and parsley, remove from heat immediately and serve over rice.

Modified from Chef Paul Prudhomme’s Shrimp Mango Bisque                            www.food.com/recipe/prudhommes-shrimp-mango-bisque-310554

Coastal Inspired Design: Maine Oceanview Hotel Rooms in Boothbay Harbor

To celebrate the 70th anniversary of the Main Inn construction in 1943, nearly all guest rooms are being upgraded this winter. After purchasing Newagen in 2001, Scott and Corinne Larson, completely renovated the Inn and implemented four coastal-inspired color palettes. In that same tradition, Corinne and designer Jessie LaFalce have created four new designs. The cozy quilts, woven rugs in sea glass colors and local Maine art were all inspired – just as you will be – by the expansive ocean views.

So if you’re wondering where to stay in Maine, you’ll find your answer among our collection of newly designed ocean view rooms. Decorated in the casually elegant Maine cottage style, Newagen Seaside Inn’s ocean view rooms mix antique furnishings with modern luxuries and offer easy access to the inviting common areas through our historic coastal inn.

At the Newagen Seaside Inn, the Maine coast is always right outside your window and our Maine family is always at your service. Call today at 1-800-654-5242 to reserve your room, or just to chat. We look forward to hearing from you.

The Blizzard of 2013: A View from Newagen Seaside Inn

Newagen in the Snow

The Blizzard of 2013, aka Nemo, will go down as the most significant snow event in 35 years since the famous storm of 1978. The inspiration for the storm is not the Pixar film, but Captain Nemo, from the Jules Verne book “Twenty Thousand Leagues Under the Sea.” Meteorologists predicted a near perfect nor’easter (if there is such a thing) with two areas of low pressure resulting in hurricane force winds, extreme snow fall and an astronomical high tide on Saturday morning with 35 foot waves. We hope those in the northeast are safe and well.

 

 

Newagen, located at the tip of Southport Island overlooking Cape Newagen, is no stranger to winter storms, and this one certainly lived up to the hype. The snow drifts were over 5 feet high in some places, the front door was inaccessible and the back lawn looked more like Antarctica. We were reminded why we are not open in the winter! That, and a seasonal water supply…

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Seahorse, a New Oceanfront Maine Cottage: Newagen Seaside Inn, Boothbay Harbor

6a00e54fa934fe8833017c34d1402b970b-320wiNew for 2013, Newagen Seaside Inn unveils Seahorse Cottage, perched on the edge of the sea and designed as an exclusive, romantic retreat for couples.

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An open, airy great room with cathedral ceilings, double sided gas fireplace and finely appointed furnishings lead through to a screen porch with sunset ocean views. A custom barn sliding door leads to your bedroom and bathroom.

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Seahorse’s beautifully appointed seascape-inspired bedroom with cathedral ceiling has unparalleled views of the Atlantic ocean from your private porch or even your pillow. Imagine the sound of surf, the spruce scent, the distant foghorn and Maine sunset as your backdrop.

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The luxurious bath is appointed with gorgeous claw foot soaking tub and walk-in shower with Kohler rain shower heads for ultimate relaxation.

We invite you to join us this summer for a visit or tour of the Seahorse cottage along with the many improvements to Newagen Seaside Inn. We’re excited about the updates, but even more so to welcome and be of service to you. Contact us at jason@newageninn.com or 1-800-654-5242.

Winter Photography Contest: Favorite Photos From Your Boothbay Harbor Vacation

We’re launching a new website in the New Year and what better way to show off Newagen than by using photos from your summer vacation. The Grand Prize Winner will receive a two-night stay at the Inn and honorable mentions will be loaded up with Newagen swag. Best of all, winners will have their photos featured on Newagen’s new website (with photographer credit of course).

Submit your entry to JHans@NewagenInn.com before February 1st, 2013 with your name and a short description of the image. Multiple entries are accepted.

December Recipe of the Month: Easy Holiday Challah Bread

6a00e54fa934fe8833017c349cde86970b-320wiA Newagen staff favorite is Easy Challah Bread from Artisinal Bread in Five Minutes a Day by Dr. Jeff Hertzberg and Zoe Francois. The book has become a personal bread bible because of the vast number of recipes in simple formats for the novice baker. It’s with great pleasure that we share this very easy, extremely tasty bread recipe that anyone can make. If you’ve never made bread, don’t worry about it, just follow the recipe and you’re sure to have a holiday hit for your recipe repertoire.

Ingredients:

 

1 3/4 cups lukewarm water

1 1/2 tablespoons granulated yeast (2 packets)

1 1/2 tablespoons salt

4 large eggs, lightly beaten

1/2 cup honey

1/2 cup unsalted butter, melted (or neutral-tasting vegetable oil such as canola), plus more for greasing the cookie sheet

7 cups unbleached all-purpose flour

Egg wash (1 egg beaten with 1 tablespoon of water)

Poppy seeds or sesame seeds for the top

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Steps:

1. Mixing and storing the dough: Mix the yeast, salt, eggs, honey, and melted butter (or oil) with the water in a 5-quart bowl, or a lidded (not airtight) food container.

2. Mix in the flour without kneading, using a spoon, a 14-cup capacity food processor (with dough attachment), or a heavy-duty stand mixer (with dough hook). If you’re not using a machine, you may need to use wet hands to incorporate the last bit of flour.

3. Cover (not airtight), and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.

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4. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 5 days. Beyond 5 days, freeze in 1-pound portions in an airtight container for up to 4 weeks. Defrost frozen dough overnight in the refrigerator before using. Then allow the usual rest and rise time.

5. On baking day, butter or grease a cookie sheet or line with parchment paper, or a silicone mat. Dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.

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6. Divide the ball into thirds, using a dough scraper or knife. Roll the balls between your hands (or on a board), stretching, to form each into a long, thin rope. If the dough resists shaping, let it rest for 5 minutes and try again. Braid the ropes, starting from the center and working to one end. Turn the loaf over, rotate it, and braid from the center out to the remaining end. This produces a loaf with a more uniform thickness than when braided from end to end.

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7. Allow the bread to rest and rise on the prepared cookie sheet for 1 hour and 20 minutes (or just 40 minutes if you’re using fresh, unrefrigerated dough).

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8. Twenty minutes before baking time, preheat the oven to 350-degrees F. If you’re not using a stone in the oven, 5 minutes is adequate. Brush the loaf with egg wash and sprinkle with the seeds.

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9. Bake near the center of the oven for about 25 minutes. Smaller or larger loaves will require adjustments in baking time. The challah is done when golden brown, and the braids near the center of the loaf offer resistance to pressure. Due to the fat in the dough, challah will not form a hard, crackling crust.

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10. Allow to cool before slicing or eating. Bon Appetite!

HMS Bounty Abandons Ship off N.C. Coast

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A heart wrenching report of the distressed HMS Bounty reached Boothbay Harbor, which has been a welcome port for the ship and its crew over the years. The boat and its crew were iconic figures in Boothbay Harbor, which has a rich shipbuilding heritage.The vessel was here for routine maintenance between mid-September and mid-October getting a new coat of paint, caulk in leaky seams and new crew quarters.

The HMS Bounty Facebook page reported that the boat departed Connecticut for St. Petersburg, Florida last week and attempted to go around Hurricane Sandy.

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On Sunday October 28, Captain Robin Walbridge wrote, “We are just going to keep trying to go fast and squeeze by the storm and land as fast as we can.”

Shortly after the Captain’s update, the owner of the Bounty lost communication with the vessel and alerted the Coast Guard.

The Coast Guard then received a distress signal from the ship showing its position. The heroic men and women of the Coast Guard sent an aircraft to speak with the crew, which reported that the vessel was taking on water. According to an official Coast Guard Report, “The Coast Guard has received word that the crew of the HMS Bounty has abandoned ship approximately 90 miles southeast of Hatteras N.C., Monday. The crew donned cold water survival suits and life jackets before launching in two 25-man lifeboats with canopies. Two Coast Guard helicopters rescued 14 people from life rafts after they were forced to abandon ship.

They were flown to Air Station Elizabeth City in North Carolina where they were met by awaiting emergency medical services personnel, the Coast Guard said.

An aircraft was on the scene, searching for the two missing crew members, with a Jayhawk helicopter en route to assist.

“It appears that two crew members didn’t make it on to the life rafts,” Coast Guard spokesman Lt. Michael Patterson told NBC News. The Coast Guard was speaking with the rescued crew members to find out more details.”

For more information on the Bounty and updates on the rescue, visit their Facebook page. For now, our hearts and prayers are with the crew and those involved in the search and rescue.

Chef Fiona wins Peoples Choice Award at Boothbay Harbor “Claw Down”

 

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The First Annual Boothbay Harbor “Claw Down”, hosted by the Boothbay Harbor Region Chamber of Commerce, was an amazing night with 18 local Boothbay Harbor chefs and co-hosted by Lynn Archer, owner of the Brass Compass Cafe and winner on the Food Network show “Throwdown with Bobby Flay”, and 94.9 WHOM’s on-air evening host Mike Rovin. The two awards up for grabs were the Judges Award and People’s Choice Award.

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Two weeks of recipe imagination and perfection culminated in a delicious lobster appetizer creation by Newagen Seaside Inn’s Executive Chef Fiona Dunlap. The dish was a Petite Lobsterbake and included a petite corn cake, native corn puree, Southport Island lobster, butter sauce and candied tarragon. The event was a complete sell out and nearly all 350 bites were enjoyed by the 200 plus attendees. After an hour and a half of feasting, the votes were in and Chef Fiona was awarded the coveted People’s Choice Award and came within 1/2 point of winning the Judges’ award. Congratulations Fiona!

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To enjoy one of Chef Fiona’s tasty Lobster creations visit Newagen Seaside Inn Sunday – Friday before the Inn closes for the season October 12.