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Centre
Harbor Cellars Recipes
Artichoke Lemon and Lamb StewThis stew is a satisfying one pot meal on a cold winter’s night. The slow simmering makes the lamb incredibly tender and the flavors meld together into a harmonious dish.
1/3 cup Bella Cucina Extra Virgin Olive Oil
2 pounds boneless shoulder of fresh lamb, cut into 2” cubes
1 onion chopped
1 cup chopped carrots
2 garlic cloves chopped
1 Tablespoon chopped rosemary
1 jar Bella Cucina Artichoke Lemon Pesto
4 cups chicken broth
¼ cup chopped Italian flat-leap parsley
Kosher salt and freshly cracked black pepper to taste
In a large, heavy sauté pan heat 3 tablespoons olive oil over medium high heat until hot. Cook the lam on both sides until browned and caramelized. Remove and set aside the lamb and add the remaining oil to pan.
Once the oil is heated, add the onion, carrots, garlic and rosemary and sauté until soft (about 10 minutes).
Add the set-aside lamb, artichoke lemon pesto, broth and parsley.
Bring to a gentle simmer, scraping up the bits periodically and cover and cook continuing to simmer over low heat for about 1 ½ hours, until the meat is tender
Serves 6
Stonewall Kitchen
Bittersweet Chocolate Bread PuddingIngredients
6 large croissants cut into 1-inch pieces
3 cups whole milk
3 cups whipping cream
2 cups sugar
1 tbsp vanilla
12 large eggs
1 Jar Stonewall Kitchen Bittersweet Chocolate Sauce
Directions
Preheat oven to 350.
Bring milk, cream, 1-cup sugar and vanilla to simmer in large saucepan until sugar dissolves.
Simmer 5 minutes, stirring occasionally.
Remove from heat. Cover and let stand for 5 minutes.
Whisk eggs and 1-cup sugar in bowl to blend. Gradually whisk in hot milk mixture.
Place croissants into baking dish. Spoon on the Bittersweet Chocolate Sauce (in spoonfuls here and there).
Pour custard mixture over croissants and chocolate.
Let stand one hour, gently press croissant pieces in custard.
Place baking dish in large roasting pan. Fill with enough water to come halfway up sides of baking dish.
Bake until bread pudding is puffed and golden. (About 45 minutes.)
Cool 30 minutes.
Bittersweet Herb Farm Recipes Lemon Garlic Pesto PastaCombine 2 cups fresh basil in a food processor. Add ¾ cup freshly grated parmesan cheese and blend until smooth. Add 2/3 cup BHF Lemon Garlic Finishing Sauce to mixture blending once again until smooth and creamy. Serve with pasta, freshly sliced tomatoes or fish steaks.
Grilled Seafood with Sauce
Spread BHF Wasabi Ginger Finishing Sauce on both sides of seafood of choice: salmon, shrimp, scallops or fish fillets. Chill for 30 minutes. Place on grill, basting with the sauce the last two minutes of grilling until done. Serve with lemon wedges and a side of the sauce for dipping.
Grilled Portabella Mushrooms
In a shallow dish, brush the fin side of the mushrooms liberally with the Lemon Garlic or Wasabi Ginger Finishing Sauce. Chill 20 minutes or until sauce is absorbed. Grill fin-side down for 3 minutes, turn and grill 2 minutes up. Baste fin side with sauce and grill fin side down another 3 minutes until done. Serve hot off the grill.
Stonewall Kitchen
Blueberry Cheesecake SquaresDefinition of Summertime Treat: A crisp cookie crust with a cheesecake and Blueberry Jam filling.
Serves: 12-18
Ingredients
Cookie Crust:
1 3/4 cups all-purpose flour
1/2 cup confectioners sugar
1/2 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into small pieces
1 teaspoon ice water
Cheesecake Filling:
16 ounces (2 packages) softened cream cheese
1/2 cup sugar
1 teaspoon Stonewall Kitchen Pure Vanilla Extract
2 eggs
1 cup Stonewall Kitchen Wild Maine Blueberry Jam
Directions
Preheat oven to 350 degrees F. Grease a 9X13 inch pan.
Place flour, sugar and salt in food processor and pulse.
Add butter and process until the dough begins to form a ball, adding ice water if necessary.
Press dough evenly over the bottom of the prepared pan. Bake until crust is lightly golden, about 20 minutes. Let cool for 30 minutes.
While cooling, prepare filling. Mix softened cream cheese, sugar and vanilla until well blended.
Add eggs and mix just until eggs are incorporated.
After crust cools for 30 minutes, pour cheesecake filling evenly over the crust.
Spoon Blueberry Jam randomly on top of filling and then swirl to combine.
Bake at 350 degrees F for approximately 35-45 minutes or until center is set.
Allow to cool in pan.
Crostini OlivadaThis is the ideal impromptu antipasti. It can be made in minutes and blends the wonderful flavors of the Mediterranean
1 baguette, cut into ¼” slices
1 whole clove garlic, cut in half
1 six ounce jar Bella Cucina Olivada Olive Pesto
1 wedge Bella Cucina Preserved Lemon, diced (rinse lemon and remove pulp before chopping)
1 Tablespoon capers
1 Tablespoon fresh lemon juice
2 Tablespoon chopped Italian parsley
Kosher salt and freshly cracked black pepper to taste
6 ounces goat cheese, softened
Preheat oven to 375
Place baguette slices on a baking sheet and bake until lightly toasted, about 8-10 minutes
In a bowl combine the pesto, lemon, capers, lemon juice, 1 Tablespoon parsley, salt and pepper.
Gently rub each crostini slice with the cut side of the garlic clove. Spread the softened goat cheese on each piece then top with the olive spread and sprinkle with the remaining parsley for garnish
Robert Rothschild Fruit Filled Muffins2 cups Flour
1/2 cup Brown Sugar
1 1/2 tsp. Baking Powder
1 Egg
1/2 tsp. Baking Soda
1 cup Any Robert Rothschild Preserve or Bagel Butter
1/2 cup Sour Cream
1/2 cup Vegetable Oil
1/2 tsp Salt
Preheat oven to 400 degrees.
In a bowl, mix together the flour, brown sugar, baking powder, baking soda and salt.
In another bowl, combine the preserves, sour cream, oil and eggs.
Add the liquid ingredients in with the dry.
Stir just until the flour is absorbed.
Do not over mix.
Fill a greased 12 cup muffin pan about 2/3 dull with batter.
You may wish to sprinkle chopped nuts or fresh fruit on top of muffins.
Bake about 20 minutes or until muffins are lightly brown.
Additional Suggested Servings
Fold into whipping cream for a light frosting.
Mix with plain yogurt for a fruity flavor
Warm and serve over ice cream or frozen yogurt
Top your favorite hot cereal
Grafton Village Cheese Company Grafton Gold Cheese Fondue12 ounces Grafton Village Gold Cheddar cheese
4 ounces Gruyere cheese
1 cup Sauterne
1 teaspoon lemon juice
1 teaspoon corn starch
Grate both cheeses into a bowl.
Sprinkle cheese with cornstarch and mix. Heat Sauterne and lemon juice to a slight boil and slowly add cheese, stirring frequently until smooth.
Keep warm and serve as a dip with French or Italian bread.
Robert Rothschild Honey Mustard Chicken Recipe4 Chicken breasts, skinless, boneless
3 Tbsp. Milk
3 Tbsp. Butter, melted
1 cup Robert Rothschild Blackberry Honey Mustard Pretzel Dip or Raspberry Honey Mustard Pretzel Dip
1-2 tsp. Curry powder
1 tsp. Salt
Pepper to taste
In a medium bowl, combine milk, butter, Pretzel Dip, curry powder, salt and pepper. Mix until well blended.
Roll chicken breasts in mixture. Put in greased baking dish. Bake at 350 degrees F for 25-30 minutes or until done.
Serve with brown rice or couscous.
Hot Pepper Peach Cheeseball16 oz. Cream cheese, softened
1/3 cup Robert Rothschild Hot Pepper Peach Preserves
1 Tbsp. Onion, chopped
1 Tbsp. Jalapeno, chopped (if you use canned be sure to drain before adding)
Shredded Monterey Jack cheese (or favorite shredded cheese)
Cream together well and chill for about 1 hour. Form into a ball and roll in Monterey Jack cheese. Keep chilled until ready to use. Can be made up to 48 hours ahead.
Additional Suggested Servings
Pour preserves over bed of cream cheese or warm Brie. Serve with crackers.
Brush over ham, turkey or chicken for a flavorful twist.
Mix with cream cheese for a delightful spread on breakfast pastries, bagels or english muffins.
Robert Rothschild Jeweled Brie8 oz. Brie, top layer of rind removed
1/2 cup Robert Rothschild Hot Pepper Raspberry Preserves, room temperature
1 cup Combination of chopped or sliced toasted nuts, seeds and dried fruits
Preheat oven to 350 degrees F.
Place prepared Brie in a buttered shallow glass or ceramic baking dish.
Bake until cheese is partially melted, 5-8 minutes.
Hot Pepper Raspberry Preserves on top of the softened Brie and sprinkle with the topping mixture.
Serve warm with crackers, toasted bread, fresh bread, apple or pear slices.
Serves 4.
Stonewall Kitchen Lemon Vanilla Crème Brulee Chef Michele Duval of the Cape Neddick InnServes: 4-6
Ingredients
7 egg yolks
1/4 cup sugar
3 cups heavy cream
1/2 cup sugar
1/2 vanilla bean split and scraped
6 tablespoons Stonewall Kitchen Fresh Lemon Curd
Directions
Preheat oven to 350 degrees F.
Mix egg yolks and 1/4 cup sugar together in mixing bowl.
In saucepan, combine heavy cream with 1/2 cup sugar and vanilla bean; dissolve on medium-low heat.
Continue heating until steaming hot.
Slowly add cream to yolk mixture, stirring constantly. Whisk Stonewall Kitchen Fresh Lemon Curd gently together with the mixture.
Pour into ramekins and bake in a hot water bath for 35-40 minutes.
Recipe Tips Add coffee syrup or espresso powder to the cream mixture for additional flavor.
Robert Rothschild Pineapple-Habanero Pork Chops4 Pork loins or rib chops, ¾” thick
2 Tbs. Olive Oil
1 cup Red Onion (sliced)
1 clove Garlic (diced)
1 Jar Robert Rothschild Roasted Pineapple and Habanero Dip
2 Tbs. Robert Rothschild Hot Dijon Dipping Mustard
Salt and pepper to taste
Heat oil in sauté pan.
Add onions and sauté.
After onions are becoming transparent, add garlic and sauté for another minute.
Season pork chops with a little salt and pepper and brush with oil.
Grill on each side for 2 minutes.
Brush with Roasted Pineapple and Habanero Dip and continue to grill until cooked to desired tenderness.
Pork chops can also be finished in a 350 degree oven.
Stonewall Kitchen Raspberry Jam Brownies Chef Stephanie Duryea, Walter's Café, Portland MaineWonderfully decadent!
Serves: 24
Ingredients
6 ounces unsweetened chocolate
1 cup butter
2 cups sugar
4 eggs
2 teaspoons Stonewall Kitchen Pure Vanilla Extract
1 ½ cups flour
½ teaspoon baking powder
½ teaspoon salt
¾ cup Stonewall Kitchen Raspberry Peach Champagne Jam
1 cup sliced almonds
1 cup chocolate chips
Directions
Melt chocolate and butter.
Whisk in sugar, eggs and vanilla.
Stir flour, baking powder and salt into the mixture.
Pour ¾ of the batter into a greased 9" x 13" pan.
Spread with Raspberry Peach Champagne Jam.
Swirl remaining batter over the top.
Sprinkle with sliced almonds and chocolate chips.
Bake 20-25 minutes at 350 degrees F.
Robert Rothschild Sweet Heat Chicken Recipe1 3 lb. Chicken (quartered)
1/3 cup Robert Rothschild Sweet Heat Pretzel Dip
To taste Salt and Pepper
1/3 cup Dry White Wine
1/2 cup Whipping Cream
Place chicken in a shallow dish and coat on all sides with Pretzel Dip. Cover and refrigerate for 2 hours or more.
Preheat oven to 350 degrees F. Arrange chicken, skin side up, in a shallow, flameproof dish or pan. Scrape out any pretzel dip left behind and spread it evenly over the chicken and bake in center of a 350 degrees F oven for 45 minutes to 1 hour or until done. Baste frequently with the pan juices.
Remove chicken quarters to a platter. Scrape pretzel dip off the chicken and put it back into the baking pan. Cover chicken and keep warm.
Skim fat from cooking juices left in pan. Set baking pan over medium heat and bring juices to a boil. Whisk in cream, making sure to raise the browned juices from the bottom and sides of the pan. Lower heat and simmer gently for 5-10 minutes or until sauce is reduced by one third. Add salt and pepper to taste.
Spoon sauce over chicken. Yield: 4 servings.
Wind and Willow Cheeseball Mix RecipesPerfect Presentation
Use interesting containers to make the presentation as great as the taste!
Dips: Try using hollowed vegetables such as a small red cabbage, an extra large onion, various squash, or bell peppers as the “bowl” for dips.
Cheeseballs: These work especially well for filling smaller veggies. Use as individual appetizers. Try filling celery sticks, cherry tomatoes or mild peppers such as jalapeños*
*For jalapenos, hollow and microwave or steam before filling. You’ll want them al dente, cooked yet still firm. Cool, and then fill with your favorite Cheeseball flavor.
Individual Appetizers
Prepare Cheeseball mix as directed. Divide into 8 balls then roll in contest of topping packet. Serve on individual bread or appetizer plates with a fan of crackers and/or veggies.
Hot Dip!
Combine mix packet of any Savory Cheeseball flavor* with 4 oz cream cheese, ½ cup sour cream and ½ cup mayonaise. Stir constantly over low heat until thoroughly blended. Stir in contents of topping packet.
For presentation with real flare, scoop out the center of a small round loaf of bread and reserve the bread pieces. Fill the scooped out area with hot cheese mixture and use the reserved bread pieces for dipping.
*You may also use any Savory Dip. Simply omit the cream cheese and there will be no topping packet to stir in later.
Petite Sandwiches
Trim bread and cut into small squares or other interesting shapes. Prepare mix packet of any Savory Cheeseball flavor with cream cheese and butter as directed. Spread on bread and garnish with contents of topping packet.
Hot Herbed Hors D’eouvres
Ingredients:
1 package any flavor Savory Cheeseball Mix
1 (8 oz) can crescent rolls
1 (8 o) package cream cheese
4 Tbs. butter
Unroll crescent rolls but do not tear apart. Press creases together. Prepare Cheeseball mix as directed with cream cheese and butter. Spread cream cheese mixture over crescent roll dough and roll back up. Cut dough in ½” slices (you may wish to freeze or refrigerate for up to 30 minutes to make slicing easier). Dip top in contents of topping packet and place on lightly greased cookie sheet. Bake at 350 degrees for 12-15 minutes or until golden brown.
Potato Salad Quick Tip
Prepare potato or pasta salad as usual. Add dry BLT Mix to taste. For extra color stir in or top with contents of the topping packet.
Super Spuds
Top a hot baked potato with a spoonful of any prepared Savory Cheeseball or Dip. BLT, Blue Cheese and Peppercorn Parmesan Dip are some of our favorite toppers!
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We are conveniently located in Harbor Centre at the intersection of Routes 25 & 25B, "at the lights," in Center Harbor, New Hampshire. Click the MapQuest button
below for map & directions.
(MapQuest will open in a new window with the
destination pre-inserted for your convenience.) 
Award Winning Centre Harbor Cellars
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From Concord/Meredith
Take I-93 North
Take the RT-104/RT-132 exit, exit number 23, towards MEREDITH/NEW HAMPTON
Keep RIGHT at the fork in the ramp, and merge onto NH-104/NH-132
Stay straight to go onto NH-104
Turn SLIGHT LEFT onto US-3
Turn RIGHT onto NH-25
Follow NH-25 into Center Harbor.
Centre Harbor Cellars is located on the left just before the intersection of NH-25 and NH-25B. From Plymouth
Go Southeast on NH-175 towards BRIDGE ST by turning right
Turn LEFT onto US-3/NH-25
Turn LEFT onto NH-25B
Follow NH-25 into Center Harbor.
Centre Harbor Cellars is located on the right just before the intersection of NH-25 and NH-25B. From Portsmouth
Take NH-16 N (Portions tollNH-16 N becomes NH-16 N/US-202 E
Take the RT-11 WEST ramp towards FARMINGTON/ALTON
Turn RIGHT onto NH-11
Turn RIGHT onto NH-11B. NH-11B becomes US-3
Turn RIGHT onto NH-25.
Follow NH-25 into Center Harbor.
Centre Harbor Cellars is located on the left just before the intersection of NH-25 and NH-25B. |
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