Thanksgiving and Christmas Recipes
Recipes from local chefs
Squash Harvest Soup
Recipe courtesy of Chef Bill Bennett
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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
Bacon-Wrapped Scallops with Creamy Chili Sauce
From “Comfort Food” by Ken Haedrich and The Old Farmer’s Alamanac editors
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
Guacamole Deviled Eggs
From “Comfort Food” by Ken Haedrich and The Old Farmer’s Alamanac editors
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
Spirals au Pistou
Recipe courtesy of Hillary Davis from “French Comfort Food”
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
Holiday Cranberry Relish
From Whole Foods Market
Robie Farm Rigatoni Mac and Cheese
Recipe courtesy of Chef Justin (Jay) Hoyt at Molly’s Restaurant
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.
Beetroot and Poached Pear Soup
Courtesy of the owner of the Soup Gallery, Natalia Strong
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
French Canadian Meat Pie
Recipe by Bobby Marcotte, the Executive Chef at The Tuckaway Tavern & Butchery in Raymond
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
Carrot Cake
From “Memories: Vintage Cake Recipes” by Becky Johnson
Chocolate Devil’s Food Kahlua Cake
Courtesy of Stan Shafer of the Christmas Farm Inn
Chocolate Goat Cheese Cake
By Chef Kevin Halligan of the Local Eatery
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
