Christmas Recipes

Recipes from local chefs




Black cherry compote with whipped goat cheese on crostini
Recipe courtesy of Chef/Owner Ron Boucher Chez Boucher Culinary Arts Training School

There's nothing wrong with tradition and holiday classics, but why not change things up just a little bit by adding an appetizer, entrée or dessert created by a local chef? The following recipes, which we've collected over the years from various New Hampshire chefs, are all things you can make in your own kitchen.

Appetizers

Beer Puffs with Chicken Salad
From the chefs at Burtons Grill in Nashua

Caramelized Sea Scallops with Grilled Radicchio
From Nicola Bencivenga of Nicola's Trattoria. This is a main dish recipe, but you could also adapt it to serve as an appetizer.

Cherry Compote with Goat Cheese and Crostini
Recipe courtesy of Chef/Owner Ron Boucher Chez Boucher Culinary Arts Training School

Cranberries and Goat Cheese Stuffed Roma Tomatoes
Recipe courtesy of Executive Chef Jason Orlando Beal House Inn

Cranberry and Walnut Baked Brie with Cinnamon Herb Crostini
Chef Gerardo Tona suggests this variation on warm brie.

Grilled Jalapeño Poppers
By Chef John Medlin

Grilled Sea Scallops with Orange Hoisin Drizzle
Recipe courtesy of Chef Steffani Adaska The Bernerhof Inn

Holiday Cranberry and Spinach Fondue
Courtesy of Chef Adam Parker Mountain View Grand

Maple Glazed Shrimp and Butternut Squash With Gorgonzola Fondue
This savory and sweet seafood appetizer comes from Chef Justin Lyonnaise of the former Commercial Street Fishery in Manchester. Skewers can be prepared ahead and roasted just before serving.

Pan-Fried Crab Cakes with Honey Chipotle Aioli and Black Bean Salsa
Recipe courtesy of Chef/Owner Jeff Paige Cotton

Pistou Tomato Tart in a Basil Crust
By Hillary Davis from "Cuisine Nicoise"

Smoked Salmon Rolls
Recipe courtesy of Executive Chef Hoke Wilson Wolfe's Tavern, Wolfeboro Inn

Stuffed Mushrooms
Recipe courtesy of Chef Nicole T-Bones and Cactus Jack's

White Bean and Roasted Fennel Dip
Recipe courtesy of Chef Bruce Walters Black Forest Café


Side Dishes

Acorn Squash Risotto
From Chef Luca Paris, host of A Culinary Journey with Luca Paris and Co-owner of Luca's Mediterranean Café and The Market at Luca's.

Boggy Meadow Mac 'n Cheese
From Chef Michael Buckley

Cider-Braised Red Onions and Carrots
From Farnum Hill Ciders

Creamed Kale and Potatoes
By Chef Mike Cook

Warm Brussels Sprout Slaw
Steven Freeman of the Manchester Co-op


Soups and Salads

Award-winning Kobe Beef Chili
Sous Chef Curtis Taylor of The Hanover Street Chophouse

Beef and Pork Chili from the Hanover Street Chophouse
An easier version of the previous chili recipe.

Ratatouille Salad with Tomatoes, Basil and Kalamata Olive Tapenade
By Corey fletcher, Executive Chef, Granite Restaurant & Bar

Squash Harvest Soup
Chef Bill Bennett

Wild Mushroom Soup
By Chef John Knorr of What a Crock! in Portsmouth


Main Dishes

Chicken Roasted in Hard Cider
From Helen Brody’s New Hampshire: From Farm to Kitchen

Pan Roasted Wild Salmon
Sous Chef Curtis Taylor of The Hanover Street Chophouse

Roasted Turkey Breast with Herb Butter and Raspberry Cranberry Sauce
Recipe from Cook's Illustrated Magazine Adapted by Liz Barbour


Desserts and Sweet Treats

Cilantro Coconut Cupcakes
1785 Inn & Restaurant

Cranberry-almond Jumbles
By Chef Bruce Walters of the Black Forest Café

Crepes with Cherries Jubilee
Chef Liz Barbour of The Creative Feast

Gluten-Free Chocolate Raspberry Fudge Cake
Courtesy of award-winning Chef/Instructor Oonagh Williams

Maple Sticky Buns
The Good Loaf in Milford

Pecan Turtle Bread Pudding
Chef Ashley Schaefer of the Roundabout Diner

Pumpkin Cheese Tart
Master Baker Steve James

Strawberries Romanoff
By Janel Martin, chef/owner of the Wakefield Inn

Vermont Apple Pie
It's called Vermont apple pie, but we'll allow it since it tastes so good! By Gesine Bullock-Prado from her cookbook Pie it Forward

 

 

 

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