Jackson NH Lodging - Romantic Getaways in New England

Inn at Ellis River’s Herbed Guacamole

guacamole in white bowl surrounded by chips

For a refreshing change in hot weather, serve this guacamole with blue and yellow corn tortilla chips. This recipe was featured on the 2013 Herb Tour, so mint is the extra special touch. Ingredients: 2 avocados, diced 1 tomato, seeded and diced 1/4 cup red onion, minced 1/4 cup cilantro, minced 2 Tablespoons mint, minced…


Sun-Dried Tomato & Chive Pesto

Sun-Dried Tomato Pesto in Bowl and topping Crackers and Cucumber Rounds

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:…


Inn at Ellis River’s Italian Cheese and Chive Biscuits

Small Cheese and Chive Biscuits piled on white plate

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…



Turkey Terrine ~ A Great Holiday Appetizer

turkey terrine on butter crackers with parsley garnish

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.



Inn at Ellis River’s Basil Pignoli Bites

Pignoli Shorbreads on plate with basil on top, glass of white wine behind left, wine bottle behind right

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.



Inn at Ellis River’s Ionian Bruschetta with Oregano

Oregano leaves on top of tomato bruschetta

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!



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