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When you stay with us at the Colby Hill Inn, our New Hampshire bed and breakfast inn, we welcome you along with our entire staff. Colby Hill Inn's menus are recognized for utilizing many locally grown ingredients. This "Cooking Local" philosophy ensures that our guests enjoy fresh, creative, and seasonally prepared recipes.

Our chef is well versed in New England cuisine having worked in some of the top restaurants in the region and brings a creative approach to locally grown cuisine.

Cream of Onion Soup
Caramelized Onions, Truffle Oil

Yields: about 1 gallon

3 ea Spanish Onions, Small Dice
2 ea garlic cloves
2 oz Butter
1t fresh tyhme, chopped
1 ea bay leaf
2 oz AP Flour
1 c White wine
½ Gallon Heavy Cream
4 c Chicken Stock

1. Sweat Onions in the butter until translucent. Add garlic, Thyme, and bay leaf, cook 1 minute
2. Add Flour and cook for 2 minutes.
3. Deglaze with the white wine, add cream and Stock
4. Bring to a boil, whisking occasionally, then simmer, 30-45 min. Remove bay leaf
5. Puree in a blender until smooth, pass through a chinois, or fine mesh strainer
6. Adjust seasoning with salt and pepper, Add more stock to adjust consistency if the soup is too thick for liking.
7. Serve with Caramelized onions, and garnish with truffle oil and crispy shallots

Granny Smith Apple and
Apple Cider Braised Cabbage

This fall inspired accompaniment is great with Grilled or Roasted Pork!
Use local apples for the best flavor. Tart apples, like granny smiths are better to use as they compliment the sweet flavor of the cabbage and reduced apple cider.

Ingredients:

½ head Green Cabbage, Shredded
½ ea Onion, Thinly Sliced
2 ea Garlic Cloves, minced
1 cup Apple Cider
3 ea Granny Smith Apples, peeled and diced
½ t thyme leaves
to taste Salt and Pepper

1. In a large sauté pan, add 1 tablespoon oil over medium heat, add the onions and cook until soft with no color, about 3 minutes
2. Add garlic and cook for 1 minute, with no color.
3. Add the cabbage and cook until soft.
4. Add the apple cider and cook until the liquid is reduced by half.
5. Add the apples and the thyme leaves, and cook until the apples are soft, but not mushy.
6. Season to taste with the salt and pepper.
7. Enjoy!

Dried Fruit Chutney
Served with:
Spiced Breast of Duck,
Sweet potato, cipollini, and duck confit hash

2 T Shallot, Minced
1 c Vinegar
½ c Honey
4 c Water
¼ c Lemon Juice
¼ t Crushed red pepper
1 ea Star anise pod
½ ea Cinnamon stick
¼ t Ground Allspice

8 oz. Dried Figs, diced
8 oz. dried Apricots, diced 2 #’s Total
8 oz. Dried Cranberries
8 oz. dried Cherries Any combination will work

1. Sweat shallots in a small amount of oil.
2. Add remaining ingredients, bring to boil, and then simmer for 20 minutes.