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A Muse Zings - Rockland, Maine

Archive for the ‘Uncategorized’ Category

Oz in Rockland!!

Monday, September 9th, 2013

Starting October 12th the largest private collection of Wizard of Oz memorabilia will be on display at the Farnsworth Art Museum and Wyeth Center.  For more information click here.

2013 Parade of Sails

Monday, July 15th, 2013

Victory Chimes

This past Friday was the annual Parade of Sails done by the Maine Windjammer Association.  It is one of my favorite events of the season.  Please enjoy a photo gallery of these spectacular vessels bu clicking here!!

 

Our Nutcracker Collection Was Featured On The Local News

Tuesday, December 25th, 2012

After the video loads, move the time ahead to our segment at 12:40.  Enjoy!!

Our story is featured in the Lanier B&B newsletter!

Sunday, June 26th, 2011

Our story of how we came to be innkeepers was just featured in Lanier B&B’s newsletter.  Check it out here.

This is the same site that recently honored us with an international award for Best Location for Walking to Downtown Shops & Restaurants.  Pretty sweet!!!

A Favorite from Pies on Parade in Years Past

Sunday, February 27th, 2011

I wanted to share this recipe with everyone as it hasn’t made it onto the table for several years.  This was always one of our most popular creations during the Historic Inns of Rockland’s annual Pies on Parade Event.  Although the recipe is for one tart, it can be easily modified to make individual tarlets as shown in the photo.

Pies on Parade

RASPBERRY CHEESE TART

CRUST

1 1/4 c. all-purpose flour
1/4 c. sugar
  1/2 c. cold unsalted butter, cut into pieces
2 to 3 T. cold water

 

 
Preheat oven to 350°. In a food processor blend together flour, sugar, and butter until mixture resembles coarse meal. Add 2 tablespoons water and toss until incorporated. Add enough remaining water if necessary until mixture begins to come together but is still crumbly. Refrigerate dough, wrapped in plastic for 1 hour. Press crust evenly onto bottom and sides of an 11 inch tart pan with removable fluted rim. Prick the crust with a fork, line the dough with aluminum foil and weigh it down with pie weights or beans and bake in the middle of oven until golden, about 30 minutes. Make the filling while the crust bakes.
 
CHEESE FILLING
8 oz. 1 package cream cheese, softened
1/2 c. sugar
1 tsp. almond extract
1 large egg, beaten lightly
  1 T. all purpose flour
1/4 c. seedless raspberry jam
1 T. water
3 c. raspberries

 

 
In an electric mixer beat together cream cheese, sugar, almond extract and egg until smooth. Add flour and blend mixture well. Pour the filling into the warm crust, spreading evenly, and bake in the middle of the oven until set, about 20 minutes. Cool the tart in its pan on a rack. In a small saucepan heat the jam and water over moderate heat, stirring until melted and smooth. Remove pan from heat and cool jam slightly. Arrange the raspberries on top of the part and drizzle the jam over the berries.
 
 
Note: You can substitute raspberries for almost any type of berry. You can also do the same with the jam. To make individual tartlets, use a 24 mini muffin pan instead and press large gumball size pieces of dough into each well. Reduce baking times by half.
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