Perhaps it’s been a while since you have visited the White Mountains and you may be missing visiting your favorite dining establishments. If you need a taste of the White Mountains from the comfort of your own home, try out one of these mouth-watering recipes.
*Swiss Fondue from the Wentworth Inn in Jackson
Ellie Koeppel, Owner and General Manager of the Inn, says that this traditional Swiss Fondue recipe is served on their Après Ski Menu and was handed down through the generations of her late husband, Fritz’s, family.
Rub the inside of a cheese fondue pot with the garlic clove; discard the garlic. Combine the grated Gruyère and Emmentaler with the wine, cornstarch and lemon juice in the fondue pot and cook over moderate heat, stirring occasionally, until the cheeses begin to melt, about 5 minutes. Add the kirsch and a generous pinch of pepper and cook, stirring gently, until creamy and smooth, about 10 minutes; don't overcook the fondue or it will get stringy. Serve at once with warm crusty cubed baguette.
*Tom Foolery Sandwich from the Castle in the Clouds in Moultonborough
This sandwich is an original recipe and has been a visitor favorite for years!
If your turkey is sliced and ready-to-eat from the deli, then you can get right to prepping the aioli! If roasting turkey, cook according to package instructions. You could also use pre-roasted turkey and heat in oven in a baking dish with a splash of vegetable broth, covered with aluminum foil at 325° for 10-20 minutes.
Prepare the cranberry aioli by mixing jellied cranberry sauce and mayonnaise together in a small bowl and set aside. Cook bacon in a skillet over medium heat until browned and crisp, turning to brown evenly. If needed, prep your turkey by cutting a total of 4 oz. into sandwich slices.
To build your sandwich, spread the brie cheese on one slice of sourdough and top with half the turkey and one slice of bacon. On the second slice of sourdough, spread the cranberry aioli, remaining turkey and remaining bacon. Place each half of the open-faced sandwich in a buttered griddle on the stove over medium heat, and toast both slices like you would a grilled cheese sandwich until everything is warmed through. Carefully place the two slices together in sandwich form, cut diagonally and enjoy!
*Sweet Potato Fries with a Vanilla Bourbon Apple Butter from the White Mountain Hotel & Resort in North Conway
This recipe was developed by Executive Chef, Kevin Bush, who says this dish is a “wonderfully classic, yet innovative sweet winter treat”.
This is about a 10-hour process and cooking this in a crock pot is suggested if possible.
Add all ingredients, except the vanilla bean, to a large pot. With a knife, split the vanilla in half, lengthwise. Lay the vanilla bean halves on a cutting board and use your knife to scrape the seeds from the inside. Add to pot. (Substitute 1 ½ tsp vanilla extract if you don’t have vanilla beans). Bring to a low simmer and cover with foil. Periodically stir every 30 minutes as to keep the apples from sticking to the bottom. When apples are fully cooked, and sauce starts to darken (about 2 hours) puree using an immersion blender. If you do not have an emersion blender you may also use a normal blender in batches and return to pot afterwards. Continue to simmer on low, stirring occasionally until your butter has reduced to about 6 cups. The mixture may be pureed again for a smoother consistency.
*Cabernet Braised Beef Rib from the Mountain View Grand Resort & Spa in Whitefield
Considered to be one of the most popular menu items at the Mountain View Grand! This recipe serves 6 people.
Ingredients for the Beef Ribs
Preheat oven to 375*F. Heat oil in a large sauté pan until shimmering. Season beef ribs heavily with salt and black pepper and sear ribs, one or two at a time, on all four sides until well browned. Arrange ribs evenly in a deep oven proof pan.
Ingredients for the Braising Liquid:
Combine the liquids into a large stockpot with a wire whisk. Add the cornstarch slurry and the chopped garlic, along with the tomato paste and mix well. Pour over the beef ribs, until they are almost covered. Any extra liquid can be reserved for later. Top the rib mixture with the chopped vegetables, bay leaves and fresh thyme. Add a sheet of parchment paper to the top of the ribs and wrap with aluminum foil. Place in preheated oven for approximately 3 hours. Check ribs with a pair of tongs. The meat attached to the ribs should be almost falling off the bones and very tender to the touch. Remove beef ribs to a platter and keep warm.
To make the sauce; strain the liquid through a sieve or colander lined with cheese cloth, pressing down on the vegetables to extract as much flavor as possible (you can discard vegetables, or eat them, they too are delicious!). Heat the sauce with any reserved braising liquid in a saucepan on the stove and reduce until the sauce is thickened and coats the back of a spoon. Season to taste with additional salt and black pepper as needed.
Ingredients for the Red Onion Straws
Slice red onions thinly and soak in buttermilk for at least 1 hour (this step can be done a day before you need them).
To fry onions, heat oil to 350*F on the stove with a frying thermometer. Combine flour, salt, black pepper, and paprika in a bowl until well combined. Flour should have a pinkish hue to it (if not, add more paprika). Drain red onions and add to flour and mix well. Sift carefully and add to the hot oil in small batches. Remove golden brown onions with a wire skimmer and drain on a plate lined with paper towels. Repeat the process until you have fried all the onions.
Finally, to serve the beef ribs, set up warm plates with your choice of starch and vegetables. Top each plate with a hot beef rib, cover with the cabernet sauce and top with onion straws. For some color you can garnish with your choice of parsley, rosemary, thyme, or pea tendrils.
*The Adair Country Inn & Restaurant Popover served with New England Sharp Cheddar Fondue
While the Popover can certainly be served on its own, Executive Chef Steve Learned recommends the combination of the popover with the fondue and suggests using the sharpest New England cheddar cheese you can find! (Serves 6)
Ingredients for the Popover
Melt butter thoroughly and set aside. In a separate bowl. beat eggs until frothy. Add salt, milk, and butter to eggs and beat until frothy. Fold in flour very slowly and leave it lumpy (do not overmix). Let sit overnight (or up to 2 days) in the refrigerator for best results. When ready to bake, preheat oven to 400 degrees. Pour into well-greased Pyrex cups, filling to the top. Set a timer for 30-35 minutes, checking them at 30 mins. Once they are a golden brown, shut off the oven and let them sit in residual heat until ready to serve.
*Ingredients for New England Sharp Cheddar Fondue
Toss cornstarch with cheese until evenly coated. In a heavy bottomed saucepan, heat the wine and apple cider to a simmer. Using a whisk, stir in the cheese a handful at a time. Do not add the next handful of cheese until the previous addition has completely melted. Whisk until smooth. Do not allow the fondue to boil once you start adding the cheese, or it will turn grainy. Finish with roasted garlic and salt. Hold in a double boiler.
*The Snow Cap from the Eagle Mountain House in Jackson
After spending a chilly day outside, warm up with this easy to make, adult, hot chocolate. Skip the alcohol for a sweet treat for the kiddos.
Ingredients and Instructions
Fill with Hot Cocoa, Top with whipped cream and a sprinkle of crushed candy canes.
*Maple Corn Cookies from Polly’s Pancake Parlor
Skeptical to try this recipe out? So was owner Kathie Cote when her chef brought up the idea. She is now a convert and suggests increasing the decadence by sandwiching salted caramel ice cream between two of these cookies. (Polly’s Granulated Maple Sugar and Cornmeal Pancake Mix can be found on their website).
Preheat your oven to 350 F. Cream together the butter and Polly’s Granulated Maple Sugar for 2 minutes. Scrape down the sides of the bowl and add the egg. Cream together for 5 minutes. Then slowly add your Polly’s Cornmeal Pancake Mix until just combined. Using a cookie scoop or a spoon, portion out your cookies onto a parchment lined baking sheet. You should end up with about 2 dozen cookies. Bake at 350 F for 15-18 minutes, or until spread and lightly golden at edges. Once out of the oven, carefully place cookies on a cooling rack. Wait until cool and enjoy!
*Old Man Oatmeal Stout Chocolate Bread Pudding from the Woodstock Inn Brewery
(Can also be made with the Woodstock Inn Brewery’s Kanc Maple Porter)
Ingredients for Bread Pudding
1 1/2 Baguettes, chopped in to bite sized pieces
1/2 cup white sugar
2 cups Old Man Stout or Maple Porter (if using Maple Porter, substitute all chocolate, for white chocolate)
1 cup milk
1 cup heavy cream
1 stick melted butter (cooled enough to not scramble the eggs)
1 pack instant hot chocolate (Irish Cream flavor is preferred)
1 cup milk chocolate morsels
1 cup dark chocolate morsels
1/2 cup chopped pecans or walnuts (optional)
Ingredients for Sauce
1 cup Old Man Stout or Maple Porter (whichever you are using)
1/2 stick butter
2 tablespoons heavy cream
1 cup dark chocolate morsels
Preheat oven to 325 F. In a large bowl, mix eggs, sugar, milk, heavy cream, melted butter and packet of hot chocolate. Once combined, add in the baguettes. Let sit in liquid to absorb for 20 minutes. When the bread is good and soggy, move to an 8×11 baking pan. Once in the baking pan, add the dark and milk chocolate morsels and nuts. Bake at 325 for 40 minutes or until firm. While the pudding is baking, start your sauce.
Bring 1 cup of stout (or porter) to a boil. B oil until the liquid reduces by half. Once liquid is reduced, remove from heat. Whisk in 1/2 stick of butter, heavy cream, and dark chocolate morsels until smooth. Remove the pudding from the oven, scoop some into a bowl, spoon some of the chocolate beer sauce over the pudding and top off with some whipped cream or vanilla ice cream. Enjoy!!!!!!