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Recipes from the York Harbor Inn

From the kitchen of The York Harbor Inn where “We Know Maine Food”
Gerry Bonsey, CEC, AAC
Executive Chef

Yorkshire Lobster - As seen on TV
Thermidor Sauce
Pan Seared Scallops - As seen on TV

Seared Scallop with Blistered Blueberry vinaigrette Recipe by visiting Chef Cory Miller - View Seared Scallop Recipe

Recipe from the York Harbor Inn Kitchen – as featured in Gourmet Magazine
Gerald Bonsey, CEC, AEC Executive Chef

Lobster Corn Chowder

Yield: 2 quarts ( 8 oz. servings)
Ingredients: Amounts:
3 oz. clarified butter
2 oz. onions, fine dice
2 oz. celery, fine dice
12 oz. fresh corn, removed from cob
2 oz. flour
2 cups chicken stock
8 oz. red potatoes, skin on, cubed
8 oz. fresh lobster meat, medium dice 8 oz.
1.5 cups heavy cream
1/4 tsp. white pepper
1 tsp. salt
1 bay leaf
1/2 tsp. thyme leaf
1/4 cup red and green peppers, fine dice

~ Combine onions, celery and clarified butter in a 6 qt. saucepan and sauté until tender.
~ Stir in corn, sauté on medium-high heat until corn is cooked.
~ Add flour, cook for 1 minute while stirring constantly.
~ Add chicken stock, spices, red and green pepper and heavy cream, and whisk to blend.
~ Gently bring to a boil stirring occasionally, simmer to thicken.
Add potatoes and simmer until al dente.
Remove from heat and cool. Store covered, in refrigerator for up to 4 days.
For Service :
Place soup in double boiler to heat.
Add lobster meat, stir to heat.

Brie Cheese Soup

6 cups Homemade Chicken Stock
2 oz Whole Butter
2 oz Flour, a.p.
12 oz Brie Cheese, at room temperature with rind removed
3 oz White Wine
2 oz Carrots, sliced julienne (match stick)
2 oz Celery, sliced julienne
2 oz Mushrooms, sliced thin
2 oz Heavy Cream
Salt & Pepper

~ Melt butter in saucepan over low heat
~ Add flour and mix well, cook until it just starts to turn golden
~ Add stock and whip vigorously, bring to boil and reduce to simmer
~ Skim the butter and flour and other impurities that rise to the top and continue to simmer until the veloute´ is reduced to 2/3 its original quantity and the sauce is the consistency of heavy cream
~ Strain through fine sieve
~ Return veloute´ to sauce pan over low heat and add Brie Cheese, cook slowly, stirring occasionally, until the cheese has melted
~ Add wine and vegetables and simmer lightly until the vegetables are al dente´
~ Heat heavy cream over low heat and add to soup
~ Season soup with salt and pepper
~ Garnish soup with fresh chives or scallions

Yield: 1 ½ Quarts. Serves six – eight oz servings

The flavor of this soup can vary depending on the degree of ripeness of the Brie Cheese. Sitting out at room temperature for 3 – 9 hours can ripen Brie, depending on personal preferences for Brie Cheese.

Recipe from the York Harbor Inn Kitchen

Lobster Stuffed Chicken with Boursin Cheese Sauce
Gerald Bonsey, CEC, AEC, York Harbor Inn Executive Chef

2 oz Onions, finely diced
2 oz Celery, finely diced
1 oz Clarified Butter
1 oz Dry Sherry
½ Tbsp. Minced Garlic
½ Tbsp. Worcestershire Sauce
10 oz Ritz Crackers, crushed
1 Tbsp. Scallions, sliced
1 Tbsp. Chopped Parsley
1 tsp. Salt
1 tsp. White Pepper

2 cups Heavy Cream
10 oz Boursin Cheese with Garlic & Herb
8 – six oz Boneless, skinless Chicken Breasts, lightly pounded
1 lb. Lobster Meat, medium diced

~ Sauté onion and celery in clarified butter until limp.
~ Combine with remaining stuffing ingredients.
~ Stuff pounded chicken breasts with 2 oz of cracker stuffing and 2 oz of lobster meat.

~ Bring heavy cream to a boil in a 2-quart saucepan.
~ Whisk in Boursin Cheese and reduce heat to very low.
~ Cook sauce very gently, scraping the bottom of the pan with a rubber spatula often, so that the cheese does not burn.
~ Continue cooking until the sauce is lightly thickened.
~ Sauce may be held for a short time in warm water bath.

Bake chicken in a 350’ oven for approximately 18 minutes and top with sauce upon serving.

Serves 8

Recipe from the York Harbor Inn Kitchen

Warm Artichoke Dip
Gerald Bonsey, CEC, AEC, York Harbor Inn Executive Chef

One 14 oz can Artichoke Hearts, drained and large diced
12 oz Cream Cheese
¼ cup Red Peppers, finely diced
2 Tbsp. Onions, finely diced
2 Tbsp. White Wine
½ Tbsp. Dijon Mustard
¾ tsp. Paprika
½ tsp. Garlic, minced
¾ tsp. Salt
½ tsp. White Pepper
1 Tbsp. Fresh Lemon Juice
¾ cup Fine Bread Crumbs, unseasoned
¼ cup Butter, melted

~ Combine cream cheese, red peppers, onion, white wine, Dijon mustard, paprika, garlic, salt, white pepper, and lemon juice in a food processor with steel blade. Process to mix well
~ Remove mixture from food processor and place in a mixing bowl.
~ Add diced artichoke hearts and blend.
~ Place artichoke dip into a 1 qt casserole dish.
~ Top with buttered crumbs.

~ Bake in a 350’ oven approximately 20 minutes, or until top is lightly browned and the dip is bubbly around the edges.
~ Serve immediately with warm French bread.

~ This dip can be prepared ahead of time, and refrigerated for 3 days. Top with crumbs before heating.
~ You may add crabmeat or cooked, diced chicken.
~ Serve with a salad for a light luncheon.

Recipe from the York Harbor Inn Kitchen
Gerald Bonsey, CEC, York Harbor Inn Executive Chef

Maine Crab & Scallion Dip
1 ½ lb. Cream Cheese
1 ½ lb. Maine Crabmeat
1 cup Scallions, sliced
1 tsp. Salt
1 tsp. White Pepper
¼ cup Fresh Lemon Juice

~ Drain moisture from crabmeat to yield one pound.
~ Combine scallions, salt, pepper and lemon juice in food processor.
~ Puree.
~ Add cream cheese and process until softened.
~ Add one half the amount of crabmeat and process to puree.
~ Add remaining crabmeat and process just to mix.
~ Serve with warm sliced baguettes.

Yields: 2 ½ lbs.

Recipe from the York Harbor Inn Kitchen
Gerald Bonsey, CEC, AEC, York Harbor Inn Executive Chef

Maple Dijon Scallops

Sauce Ingredients:
½ cup Heavy Cream
¼ cup Dijon Mustard
¾ cup Maple Syrup

Combine all ingredients, simmer gently to reduce lightly.

1/3 cup Ground Pecan
2/3 cup Bread crumbs
2 oz Butter, melted

Combine all ingredients.

8 oz scallops

~ Place scallops in 4 individual casserole dishes.
~ Ladle 2 oz Maple Dijon Cream Sauce over scallops.
~ Top with ¼ cup Pecan Crumbs.

Bake approximately 15 minutes at 375’ until hot and bubbly.

Recipe from the York Harbor Inn Kitchen
Gerald Bonsey, CEC, AEC, York Harbor Inn Executive Chef

Lamb Chops with Sweet Savory Glaze
Pork and veal chops can be substituted for lamb.
4 cloves garlic, minced
4 shallots, minced
3 Tbsp extra virgin olive oil
2 Tbsp fresh rosemary, chopped
2 Tbsp fresh thyme, chopped
1 tsp oregano, dried
1 cup white wine
½ cup orange juice
18 2-3 oz. lamb rib chops
Salt and pepper
4 Tbsp Sweet Savory Maple Syrup

Sauté garlic and shallots in olive oil until soft. Add spices, wine and orange juice and cook for one minute. Set aside ¼ cup for later use. Place chops in plastic container. Pour remaining marinade over chops, cover and refrigerate for 2 hours. When ready to cook chops, remove from marinade and discard marinade. Sprinkle chops with salt and pepper. Mix reserved marinade and Sweet Savory. Baste chops frequently while broiling or grilling. Yield: 4-6 servings.

York Harbor Inn
Coastal Route 1A (P.O. Box 573)
York Harbor ME 03911

Tel: 207-363-5119 • Fax: 207-363-7151
Reservations: 800-343-3869

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