Inn at Ellis River’s Herbed Guacamole
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. Continue reading
Inn at Ellis River’s Citrus Mint Iced Tea
Featured for the 2013 Inn to Inn Herb Tour, the Inn’s guests enjoy this refreshing iced tea often during the warm summer afternoons. Continue reading
Inn at Ellis River’s Chive and Cheddar Strata
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 the strata and presented it on a pool of Red Pepper Tomato Coulis. Continue reading
Sun-Dried Tomato & Chive Pesto
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. Continue reading
Inn at Ellis River’s Frosty Virgin Marys *
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! Continue reading
Inn at Ellis River’s Minted Green Pea Soup
Mint and lemon add refreshing notes to this soup, which can be enjoyed year round. The recipe was featured on the 2013 Inn to Inn Herb Tour. Continue reading
Christine’s White Chocolate Coconut Mojito Cookies
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
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. Continue reading
Inn at Ellis River’s Savory Crepes Caprese
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. Continue reading
Inn at Ellis River’s Lemon Basil Coffee Cake
Served at the Inn to Inn Herb Tour in 2012, this coffee cake highlights the complementary flavors of lemon basil and lemons for a morning or afternoon sweet treat. Continue reading
Inn at Ellis River’s Italian Cheese and Chive Biscuits
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. Continue reading
Inn at Ellis River’s Sage-Turkey Breakfast Sausage
Sage and turkey have always been great partners, so we decided to feature this sausage at breakfast during the 2011 Inn to Inn Herb Tour. Continue reading
Inn at Ellis River’s Sage Pignoli Shortbreads
Created for the 2011 Inn to Inn Herb Tour, these savory bites are great for brunch, afternoon tea, or with a glass of wine as an aperitif. Continue reading
Inn at Ellis River’s Ionian Bruschetta with Oregano
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! Continue reading
Inn at Ellis River’s Baked Eggs with Oregano
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! Continue reading
Inn at Ellis River’s Dill, Lentil, Tomato and Cucumber Salad
Featured at the first Inn to Inn Herb Tour in 2009, this summertime side dish also makes a great appetizer when served with toasted pita triangles. Continue reading
Inn at Ellis River’s Dilly Corn Cheddar Muffins
We often serve these muffins when our savory breakfast entree is a southwestern style frittata garnished with avocado, sour cream and salsa or an omelet with smoked ham and cheddar. Continue reading
Inn at Ellis River’s Parmesan Chive Roasted Potatoes
On some 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 … Continue reading
