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Recipes From New Hampshire

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Sonny’s Tavern recommends serving this incredible mousse in small (4- or 8-ounce) mason jars. It also may be served in standard ramekins or scooped from...
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Tasty Leek Emulsion Recipe | From The Oak & Grain Kitchen New Hampshire
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Maple corn muffins from Polly's Pancake Parlor - located in Sugar Hill, NH
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Apricot Siesta 3 oz LaBelle Winery Gewurztraminer 1 oz Apricot Brandy 1 oz Pineapple Juice 1 oz Sparkling Water 1 oz Apricot nectar Lime/Lemon Wedge Frozen Grapes
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The Grand North has many regional foods that are rooted in history, like Native Americans’ use of maple sap. Savor the flavors and traditions of the cuisine of this region in your home through this cookbook. It is a collection of recipes for beverages, appetizers, entrees, and desserts – all provided by our region’s dining … Continue reading Taste of the Grand North Recipe Book
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Puddle Cake: Recipes from Wakefield Inn
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Chef Adam Parker of Fratello's shows how to make fish tacos.
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Tony Dodge's Shaker-inspired potato salad
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Baked Stuffed Lobster with Chef Avi | Delicious baked stuffed lobster with scallops and shrimp. Mounded with moist, buttery stuffing and chock full of enough seafood to make a whale jealous. You might not even need the drawn butter!
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Chef Avi's New England Clam Chowder | Nothing on earth can warm you to your soul, on a cold Winter’s day, like a hearty bowl of New England Clam Chowder. Creamy yet chunky, I’d stack 4 cords of wood just knowing that I can come inside warm up with a bowl.
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Polenta with a Few of My Favorite NH Things | By Liz Jackson, Owner/Executive Chef of Libby’s Bistro & Saalt Pub, Gorham
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Stonehurst Manor, North Conway, NH - Truffles are simply a shaped ganache, sometimes flavored and coated in chocolate, cocoa, sugar, or coconut. These delicious treats can be made well in advance of a get together and don’t forget to add a little rum!
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Chilled Cucumber Soup - Since 1995, this award-winning restaurant in Exeter, NH has been serving fresh, local and organic foods in an open, kitchen-friendly environment. A regional leader in New England’s locavore movement, Blue Moon Evolution has been honored with several awards, such as New Hampshire Magazine’s “Best of NH” and Billy Costa’s TV Diner Gold Plate Award.
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Seafood Chowder with Lobster - People make the trek from far south and west to crack open a steamed lobster or gobble up the excellent fried seafood. But the rich seafood chowder—one of six “chowdahs” on the menu—is such a hit that it has to be made off-site. You can get your chowder the “original” way, teeming with bay scallops, shrimp, clams, and haddock—but insiders know to ask for added lobster, which turns this chowder into something like a seafood tour de force.
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What's better the warm, gooey Mack & Cheese...the Mac & Cheese at the Common Man. Now you can have that same Mac & cheese at home!
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The Common Man Restaurant Dip - Do you love to indulge in the cheese, crackers and that wonderful dip when you visit any of the Common Man Restaurants? Well, here's the recipe...it is for a crowd, but you can easily cut it down to size.
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Beer Puffs with Chicken Salad - recipe courtesy of Burton's Grill in Nashua, NH
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Hurricane Sauce - It used to be that few people would let anything go to waste - and certainly not perfectly good apples that a hurricane might blow off trees as it swept through New Hampshire. No, they would be picked up and used. Back in the early 1970s Nancy Aldrich, owner of Polly's Pancake Parlor in Sugar Hill, got a recipe from a customer for Hurricane Sauce that was perfect for dropped apples, or any kind, really. They started making it as a topping for their pancakes and waffles.
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Zucchini and Summer Squash Charlottes - Courtesy of Chef Luca Paris. Charlottes are a disc-shaped appetizer originating in France. It is a great way to make vegetables fancy and as beautiful as they are nutritious. Eggplant also works great for charlottes. They are a great summertime brunch item as well as accompaniment to a grilled steak.
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Stuffed Mushrooms - Recipe courtesy of Chef Nicole T-Bones and Cactus Jack's
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Smoked Salmon Rolls - Recipe courtesy of Executive Chef Hoke Wilson Wolfe's Tavern, Wolfeboro Inn. You hardly need a recipe for this make-ahead hors d'oeuvre. Start with a boursin-type cheese spread that acts like a glue to hold the roll together. Should be made a day ahead.
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Robie Farm Rigatoni Mac and Cheese - From Chef Justin (Jay) Hoyt at Molly’s Restaurant
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Ratatouille Salad with Tomatoes, Basil and Kalamata Olive Tapenade | By Corey Fletcher, Executive Chef, Granite Restaurant & Bar
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Pan Roasted Wild Salmon - From Sous Chef Curtis Taylor of The Hanover Street Chophouse. Braised lentils and a sweet and sour salad make the perfect complement to wild Alaskan salmon appearing soon in fish markets.
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Pan-Fried Crab Cakes with Honey Chipotle Aioli and Black Bean Salsa - Everybody has their favorite crab cake recipes and this is Cotton's. We feel pretty good about it because it's our most requested recipe. The readers of the big three food magazines, Food & Wine, Gourmet and Bon Appetit, have all requested it. Here it is!
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Chocolate Goat Cheesecake - Chef Kevin Halligan of Local Eatery made this not-too-sweet cheesecake one evening as the finale of a dinner to showcase wines from Hermit Woods Winery. It was paired with Hermit Woods Melange, a melomel made with local honey, blueberries, blackberries and black currants.
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Hurricane Sauce - It used to be that few people would let anything go to waste - and certainly not perfectly good apples that a hurricane might blow off trees as it swept through New Hampshire. No, they would be picked up and used. Back in the early 1970s Nancy Aldrich, owner of Polly's Pancake Parlor in Sugar Hill, got a recipe from a customer for Hurricane Sauce that was perfect for dropped apples, or any kind, really. They started making it as a topping for their pancakes and waffles.
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Holiday Cranberry and Spinach Fondue | By Chef Adam Parker of the Mountain View Grand
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Grilled Steak with Goat-Cheese Pesto | By Chef Hoke Wilson of Wolfe's Tavern
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Cream of Potato and Leek Soup - The Peddler's Daughter features the best from traditional Irish cuisine as well as items with their own modern and eclectic spin.
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Chocolate Devil's Food Kahlúa Cake - Two layers filled with mousse and topped with ganache. A recipe from Stan Shafer of the Christmas Farm Inn in Jackson, NH.
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Boggy Meadow Mac 'n Cheese - In the deep, dark and cold days of winter, nothing warms you up from the inside out quite like a bowl of comforting macaroni and cheese. Chef Michael Buckley takes this simple dish to a new level with the addition of local Boggy Meadow Farm's baby swiss cheese.
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Here's an easier Beef and Pork Chili recipe from the Hanover Street Chophouse
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BBQ Pulled Pork from Chef James Gibney, executive chef for British Beer Company. This is a great item to cook in a slow cooker; set the heat on medium and the timer for “longer.” Most slow cookers will cook for 5 to 6 hours, so put it on in the morning and it will be just right come dinnertime!
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Acorn Squash Risotto Presented by Chef Luca Paris, host of A Culinary Journey with Luca Paris and Co-owner of Luca's Mediterranean Café and The Market at Luca's.
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Sweet Corn Relish from Executive Chef Peter Agostinelli of the Bedford Village Inn - 1 cup red bell pepper, small dice 1½ cups red onion, small dice 1 bunch scallions, sliced 8 medium cobs of fresh corn, shucked, grilled and removed from cob 1 teaspoon salt 1 cup vinegar ½ cup sugar Combine all ingredients and simmer for 15 minutes. Cool and serve or pour into airtight containers and refrigerate. Will keep up to four weeks.
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