Jackson NH Lodging - Romantic Getaways in New England

Inn at Ellis River’s Citrus Mint Iced Tea

Glass & pitcher of citrus mint tea with plate of cookies

Featured for the 2013 Inn to Inn Herb Tour, the Inn’s guests enjoy this refreshing iced tea often during the warm summer afternoons. Ingredients: 4 tea bags 8 fresh mint sprigs 4 cups boiling water 3/4 cup fresh lemon juice 1/4 cup orange juice 1 1/4 cups sugar, or to taste 3 cups hot water…

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…

Inn at Ellis River’s Parmesan Chive Roasted Potatoes

Frittat with tomato pesto, roasted potatoes, cherry tomatoes, chives on white plate

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…

Inn at Ellis River’s Frosty Virgin Marys *

Bloody Mary in footed glass with lemon wheel and chives on rim of glass

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…

Inn at Ellis River’s Chive and Cheddar Strata

Cheddar Chive strata with chive blossoms on white plate

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…

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…

Christine’s White Chocolate Coconut Mojito Cookies

Mojito Cookies and mint garnish on white plate on glass table

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?

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 Savory Crepes Caprese

Crepe filled with egg and cherry tomatoes topped with basil leaves

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.

Inn at Ellis River’s Baked Eggs with Oregano

Baked Eggs with fresh oregano on top, bacon and orange slice on side

Created for the 2010 Inn to Inn Herb Tour, this savory breakfast dish is a summertime hit at the inn with fresh peppers and oregano from our garden. It’s great for a brunch crowd, too!

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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