Hello fellow NH cooks, chefs, bakers, or just plain interested parties. We are trying to collect recipes that are favorites using NH ingredients or NH-centric for sure. A great example is maple apple skillet cake or maple venison sausage. Local ingredients and game/foul are what we would like to focus on.

If anyone would like to send (credit given to submissions with names attached) we would love to add to historic eCookbook.

We appreciate any submission we can share highlighting New Hampshire ingredients.

Thanks friends. Be kind.

Comments

procrastinatorsuprem t1_jbfo49e wrote on March 8, 2023 at 6:36 PM

#2,187,256

I have 2 fundraising cookbooks from groups in the lakes region. They're from the 90s and had some historic recipes in them. I'll check them out. Libraries might have these type of cookbooks you could check out.

chesmith2000 OP t1_jbfuuje wrote on March 8, 2023 at 7:19 PM

#2,187,523

Thanks so much for the recommendation! We have about 75 recipes so far from library and historic locations. Many are probably very familiar to all of us locally. Looking for some real favorites from more recent submissions. I really appreciate it!

DanceWithGoats t1_jbfxusw wrote on March 8, 2023 at 7:38 PM

#2,187,683

Many years ago I was fixing a roof at the Shaker Village in Canterbury on cold, blustery day when Eldress Bertha came out and invited me in to have a piece of her apple pie (She was one of the four last living Shakers at the time). It was remarkably good and different, flavored with rose water.

That memory reminded me that NH chef James Haller, who owned the Blue Strawberry Restaurant in Portsmouth in 80s and 90s, wrote a cookbook based on recipes he gathered while living at the Shaker Village. It's called "Cooking in the Shaker Spirit." You will find many NH-ingredient-centric recipes in it.

chesmith2000 OP t1_jbg5t92 wrote on March 8, 2023 at 8:28 PM

#2,188,011

Replying to DanceWithGoats (#2,187,683)

Thank you so much! What a wonderful memory. Thank you!

Dependent_Ad_5546 t1_jbgsrzu wrote on March 8, 2023 at 10:55 PM

#2,188,819

With the welcome sign also being in French and with the settlement of NH having French connection lineage I would have to say poutine!

Dependent_Ad_5546 t1_jbgswpa wrote on March 8, 2023 at 10:56 PM

#2,188,824

Replying to procrastinatorsuprem (#2,187,256)

I should add French Canadian

procrastinatorsuprem t1_jbh4v21 wrote on March 9, 2023 at 12:21 AM

#2,189,337

Replying to Dependent_Ad_5546 (#2,188,824)

I'd looooove a great recipe for tortierre and sugar pie.

chesmith2000 OP t1_jbh7j24 wrote on March 9, 2023 at 12:41 AM

#2,189,463

Replying to Dependent_Ad_5546 (#2,188,819)

We have a submission for poutine gravy. The cheese curd recommendation is super sharp cheddar. Would you agree?

Viking603 t1_jbj6x9p wrote on March 9, 2023 at 12:59 PM

#2,192,537

American chop suey.

ashnod111 t1_jbkvnpu wrote on March 9, 2023 at 7:44 PM

#2,195,318

Take a chuck steak and boil it in a pan of water up to the steaks height or a little over. Add onion powder, ACV, paprika, sliced garlic, herbs of choice, maple syrup. Add liquid if it reduces too quickly. When it’s almost done put sliced onions in. It’s really good. You can make all the ingredients here and I call it maple onion steak