Featured in The Holiday Cookie Compendium from Select Registry Distinguished Inns of North America, celebrating a long tradition of scrumptious baking from Select Registry innkeepers across the country. Ingredients for Brownies: 1 cup unsalted butter, softened 1 1/2 cups brown sugar 3 Tablespoons honey 1 teaspoon natural almond extract 1 ½ teaspoons grated orange rind…
On special occasions, potatoes may accompany the savory breakfast entrée we serve at the Inn. These potatoes were created for the 2014 Inn to Inn Herb Tour. The same recipe can be varied by adding a different herb such as rosemary instead of the chives and lemon zest. Though steak is not on the breakfast…
This refreshing version of a Virgin or Bloody Mary features chives and fresh tomatoes, and was a hit at the 2014 Herb Tour. Cheers, everyone! Ingredients: 1 ½ cups grape tomatoes 1 ½ cups tomato juice 2 green onions, chopped 1/4 cup chives, chopped 3 Tablespoons lemon juice 4 teaspoons Worstershire sauce ½ teaspoon horseradish…
Stratas are a favorite savory breakfast entrée among some of our guests, and a wonderful way to use any leftover bread from our local artisan bakery. Different breads can be combined ~ for the Inn to Inn Herb Tour, we used a combination of cheddar and cheddar wheat breads to enhance the cheddar flavor of…
Featured at the 2014 Inn to Inn Herb Tour, we have found many ways to use this pesto ~ alone as a garnish, but also whipped with cream cheese as a spread for crackers, or to add an special flair to hollandaise when served with eggs and prosciutto on grilled polenta or a corn English Muffin. Ingredients:…
A savory addition to our guests’ breakfast bread baskets, these biscuits were featured for the 2014 Herb Tour. They can be made bite-sized as well and filled with a savory filling for serving with cocktails or at afternoon receptions. Ingredients: 4 cups all-purpose flour 2 Tablespoons baking powder 1 Tablespoon coarse sea salt 1½ cups (3 sticks) cold unsalted butter…
If you like Almond Poppy Seed Muffins, you’ll love these cookies featured at the 2013 Inn to Inn Cookie Tour! For a summertime treat, substitute natural lemon oil or lemon rind for the almond extract and candied lemon peel for the almonds. Ingredients: 1 cup unsalted butter 1 ½ cups sugar 2 large eggs 2 teaspoons…
Every March the Inn at Ellis River celebrates Maple Sugaring season with special maple recipes for our gourmet country breakfasts and afternoon refreshments. In 2014, we participated in the Inn-to-Inn March Maple Madness, and featured these muffins ~ what could be better than starting a chilly spring morning with maple and bacon?
These indulgent crepes are a delicious way to celebrate Valentine’s Day, a birthday, anniversary, or any special occasion. You can prepare the components ahead, so assembling the crepes on a plate for two takes only a few minutes. Let the romance begin!
The Inn at Ellis River participated in an Inn to Inn Ghosts and Goblins Trail for the first time in October, 2013. Here is one of the treats the touring ghosts and goblins enjoyed. You don’t have to wait until Halloween to enjoy these cookies ~ just change the color of the decorative frosting and they’re good any time of the year!
First featured at the 2004 Inn to Inn Cookie Tour, these decadent treats are a perennial favorite at the inn.
Mint and lemon add refreshing notes to this soup, which can be enjoyed year round. The recipe was featured on the 2013 Inn to Inn Herb Tour.
Our Innkeeper Christine loves to bake cookies for our guests, and these are her creation for the 2013 Inn to Inn Herb Tour, when we featured mint. Who can resist mint, chocolate, coconut and rum flavoring combined in one delicious cookie?
These cookies were a favorite at our 2012 Inn-to-Inn Cookie Tour. They’re bursting with dark chocolate and almond flavors, just like a certain candy bar, so enjoy any time of the year, not just the holiday season!
Did your mother say ‘NO’ when you begged for cookies for breakfast? These cookies have oats, applesauce, dried cranberries, dried apples, walnuts and maple ~ all delicious breakfast flavors, so we say “YES’ to cookies for breakfast!
This appetizer is a great way to use any leftover turkey and enjoy a classic holiday flavor combination. Try spreading the terrine on bite size cornmeal biscuits, or easiest of all, use crackers like Garlic Butter Ritz.
These savory shortbreads combine classic cheddar flavor with a hint of chipotle for a little bite. They’re great as an appetizer, for brunch, or with a glass of wine.
These savory basil-flavored morsels created for the 2012 Inn to Inn Herb Tour are delicious in the afternoon or as an hors d’oeuvre ~ try them with a chilled glass of lemon tea or dry white wine.
Featured for the 2012 Inn to Inn Herb Tour, the sun-dried tomato crepes can be prepared several days before serving, then filled with freshly scrambled eggs with varigated cherry tomatoes, mozzarella, and fresh basil.
Served at the Inn to Inn Herb Tour in 2012, this coffee cake highlights the complementary flavors of lemon basil and lemons for a morning or afternoon sweet treat.
The Inn at Ellis River’s White Mountain Mudslide Cookies feature Irish Cream Liquer and Irish Whiskey, cappuccino chips and bittersweet chocolate ~ they were a favorite on the 2011 Cookie Tour.
Sage and turkey have always been great partners, so we decided to feature this sausage at breakfast during the 2011 Inn to Inn Herb Tour.
Created for the 2011 Inn to Inn Herb Tour, these savory bites are great for brunch, afternoon tea, or with a glass of wine as an aperitif.
From the 2009 Inn to Inn Cookie Tour, we feature these as afternoon treats throughout the year ~ who can resist the combination of lemon and ginger whatever the season?
17 Harriman Road,
PO Box 656, Jackson, NH 03846
GPS: N 44.14687 | W 071.19160