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…
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.
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.
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.
Featured in the June, 2010 issue of NH to Do Magazine’s article on the Inn to Inn Herb Tour, this recipe is a wonderful summer appetizer that blends the flavors of Greece and Italy ~ that’s why we call it Ionian Bruschetta!