Category Archives: General

General information about the Bernerhof Inn and things happening in our area.

Recipe – Navarin d’Agneau (Springtime Lamb Stew)

With our April in Paris cooking class coming up on April 5th, we though we would give you a little taste of Spring this week.

Navarin d'Agneau

Navarin d’Agneau (Springtime Lamb Stew)

SERVES 6

Ingredients:
4 Tbs. (1⁄2 stick) unsalted butter
1 boneless leg of lamb, about 3 1⁄2 lb., cut into 2-inch pieces
1 yellow onion, chopped
2 Tbs. all-purpose flour
2 cups dry white wine
2 1/2 cups water
2 Tbs. beef demi-glace
3 fresh flat-leaf parsley sprigs
2 fresh thyme sprigs
1 bay leaf
4 garlic cloves, chopped
Salt and freshly ground pepper, to taste
1⁄2 lb. baby carrots, peeled
12 baby turnips, peeled
1⁄2 lb. shallots, peeled
1 cup fresh or frozen peas
24 asparagus tips, each 3 inches long

In a large pot or Dutch oven over medium heat, melt butter. Working in batches, brown the lamb on all sides, about 15 minutes. When all the meat is browned, return it to the pot. Add the onion and cook, stirring occasionally, until translucent, about 1 minute. Sprinkle the flour over the meat and onion and stir until the flour browns, about 30 seconds. Add the wine, water, demi-glace, parsley, thyme and bay leaf and bring to a boil. Reduce heat to low and simmer, uncovered, for 15 minutes.

Stir the meat, add the garlic, and season lightly with salt and pepper. Cover and simmer for about 30 minutes. Add the carrots, turnips and shallots, cover and simmer until the meat is tender, about 40 minutes more. Add the peas and asparagus and cook for 6 to 8 minutes more. Using a slotted spoon, transfer the meat and vegetables to a warmed serving dish; keep warm.

Increase the heat to high, bring the liquid to a boil and cook, stirring occasionally, until slightly thickened, 2 to 3 minutes. Remove the bay leaf. Season the sauce with salt and pepper, and pour over the meat and vegetables. Serve immediately.

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Recipe: Easy Asian Seaweed Salad

Seaweed is good stuff! It’s got minimal fat, has a very low calorie count and is one of the richest sources of minerals. Dried seaweed can be found at some local grocery stores, health food shops, in Asian markets and online at Amazon.com.

Easy Asian Seaweed Salad
By Chef Steffani Adaska
Yeild: 4 small servings

Ingredients:
1 ounce dried mixed seaweed
3 tablespoons rice vinegar
3 tablespoons low-sodium soy sauce
1 tablespoon toasted sesame oil
1 teaspoon sugar (optional)
1 teaspoon grated ginger
1 teaspoon minced garlic
3 scallions, thinly sliced
1/3 cup shredded carrot
small pinch of red pepper flakes
1 tablespoon toasted sesame seeds

Place seaweed in a medium bowl. Pour enough warm water to cover seaweed completely.  Soak seaweed 5 minutes. Drain and rinse thoroughly. Squeeze gently to remove excess water.

Stir together vinegar, soy sauce, sesame oil, sugar, pepper flakes, ginger, and garlic in a bowl until sugar is dissolved. Add the seaweed, scallions, and carrots tossing well to combine.

Sprinkle salad with toasted sesame seeds just before serving.
Chef Steffani is the Director of A Taste of the Mountains Cooking School. You can learn more about the cooking school here, or see more of our recipes.

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Recipe: Lion’s Mane Spinach Bake

Lion’s Mane (Mushroom) Spinach Bake

By NH Mushroom Company
Serves 8 as an appetizer
Mushroom Spinach Bake
Ingredients:
1 pound Lion’s Mane Mushrooms, torn into ½ pieces
2 cups lightly packed fresh spinach, roughly chopped
4 cloves garlic, peeled and minced
3 Tablespoons butter, melted
2 – 4 Tablespoons best quality Extra Virgin Olive Oil
Salt and freshly ground black pepper, to taste
½ pound Gruyere, grated

Directions:

  •  Preheat oven to 350degrees.
  • Mix mushrooms, spinach, and garlic in a large mixing bowl.
  • Drizzle with melted butter and 2 Tablespoons of olive oil, adding more if too dry.
  • Season with Salt and Pepper.
  • Place in ceramic or glass baking dish.
  • Sprinkle with shredded cheese
  • Bake 25-35 minutes until cheese melts and is lightly browned.
  • Serve with toasted bread, pita crisps or your favorite crackers.
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Recipe: Grilled King Oyster Mushrooms on Ciabatta

Grilled King Oyster Mushrooms on Ciabatta

Serves: 4
Chef Steffani Adaska

king oyster mushrooms

NH Mushroom Company has THE BEST mushrooms. Their King Oysters are beautiful, meaty and make a great appetizer on grilled ciabatta bread.
Enjoy!
Ingredients:

  • 8 King oyster mushrooms
  • ¼ Cup extra virgin olive oil, plus more for drizzling
  • loaf ciabatta bread
  • 3 large cloves garlic, peeled
  • Sea Salt and freshly ground black pepper
  • Italian parsley for garnish

·      Preheat grill to medium-high heat

·      Wipe mushrooms with a damp cloth to clean

·      Trim off ends of mushrooms

·      Cut into approximately ¼ inch wide lengthwise strips

·      Brush mushroom with olive oil on both sides and season with sea salt and pepper

·      Oil your grill grates. Place mushroom slices on grill to cook, turning once to cook other side. Cook about 3-4 minutes on each side. Move to indirect heat to continue slow cooking while preparing bread.

·      Slice ciabatta in half lengthwise. Then cut each half into 1-inch slices.

·      grill the ciabatta slices, cut side down until they are golden and crisp, about 2 minutes.

·      Working quickly, drizzle the toasted sides with extra-virgin olive oil. Rub the garlic cloves over the grilled bread (it’s important to do this while the bread is still hot or warm, otherwise the garlic won’t melt into the bread.)

·      Top grilled ciabatta with sliced mushrooms, sprinkle with salt and pepper, and chopped Italian parsley

·      Serve immediately while warm.

·      A hearty red wine is a great match for this appetizer.

Chef Steff’s Note:  a sprinkle of Reggiano tastes great on top too.

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Caramel Apple Spice Cupcake Recipe

Caramel Apple Spice Cupcakes w/ Cinnamon Cream Cheese Icing
By Chef Steffani Adaska

Caramel Apple Spice Cupcakes with Cinnamon Cream Cheese Icing

1 1/2 cups AP (all purpose) flour
1 Tablespoon apple pie spice mix (see recipe below)
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup sugar
2/3 cup sweet cream butter, at room temperature
1 teaspoon vanilla extract
2/3 cup whole milk, room temperature
1 egg, room temperature
1 Granny Smith apple peeled, cored, small dice

For the Icing:
1- 8 oz package of cream cheese, room temperature
3 Tablespoons sweet cream butter, room temperature

2 teaspoons vanilla extract
1 Tablespoon of ground cinnamon
pinch of salt
3 cups powdered sugar
1 1/2 Tablespoons heavy cream, room temperature

For the Caramel Drizzle:
8 caramel candies, unwrapped
1 Tablespoon heavy cream

Cupcakes:

  • Preheat oven to 350.
  • Sift together, flour, apple pie spice mix, baking powder & salt. Set aside.
  • Cream together softened butter and sugar until light & fluffy, about 4 minutes. Add vanilla, milk and egg. Mix 1 minute. Scrape sides of bowl.
  • Slowly mix in dry ingredients medium/low speed.
  • Gently fold in apples.
  • Pour into lined cupcake tins about 2/3 full.
  • Bake  about 20 minutes or until a tooth pick comes out clean. Allow cupcakes to cool completely.

Icing:

  • At medium/high speed, whip all ingredients until smooth and light, about 5 minutes. Frost cooled cupcakes.

Caramel Drizzle:

  • Over medium heat, mix together caramels and cream in small sauce pan until melted and smooth. Cool slightly. Drizzle over iced cupcakes.

*Apple Pie Spice Mix
1/4 cup ground cinnamon
1 Tablespoon ground allspice
2 teaspoons ground nutmeg
2 teaspoons ground ginger
1/2 teaspoon ground cardamom

Mix all ingredients together. Store in airtight jar in a cool, dark place.

 

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Summer Wheat Berry Salad

Here is a great vegetarian recipe for summer! If you are interested in more vegetarian meals and recipes, don’t miss our Vegetarian Cooking Class with Chef Steffani Adaska on October 26th.

Summer Wheat Berry Salad

Summer Wheat Berry Salad
By Chef Steffani Adaska

Serves: 6
Ingredients:

  • 1 cup wheat berries
  • 2 large, fresh tomatoes, cored, small dice
  • 1 red bell pepper, small dice
  • 1 English Cucumber, small dice
  • 3 stalks celery, small dice
  • ½ small red onion, finely chopped
  • 2 cloves garlic, peeled and minced
  • 2 Tbsp Extra Virgin Olive Oil
  • 2 Tbsp fresh lemon juice
  • Zest of one lemon
  • 3 Tbsp Aged Balsamic Vinegar
  • ½ Cup crumbled Feta Cheese
  • 1/3 cup, Italian Flat Leaf Parsley, stemmed, rough chopped
  • ¼ cup, mint leaves, rough chopped
  • Salt and pepper to taste

 Directions:

  1. Cook the wheat berries according to the directions on the package. Drain them in a colander and allow to cool just a bit.
  2. Mix together all of the chopped vegetables in a large bowl.
  3. Whisk together the olive oil, lemon juice, zest and vinegar to make a dressing.
  4. Add the wheat berries to the vegetables, and stir in the dressing.
  5. Add Feta, parsley and mint. Season with salt & pepper.
  6. Allow to sit at room temperature for about 20 minutes before serving.
  7. Cover and refrigerate any leftovers.
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Get Your Grill On

Get Your Grill On

Get Your Grill On with Chef Bryant Alden
Price $95

Thursday, July 11th, 4-7 pm • Open
Class Description:
Local favorite Chef, Bryant Aldent of the Chef’s Market, in North Conway,  joins A Taste of the Mountains to teach you how find thrill with your grill!
Join Chef Bryant for a fun-filled class of tasty treats from the Grill.
Grilled Avocado – Who knew? Bryant knows how to bring flavor and fun to your food. Sign up now ‘cuz his classes fill up quickly!

Menu:

    • Grilled Scallop with Pear and, Proscuitto in a Champagne Sauce
    • Grilled Avocado and Field Green Salad with a Honey Lime Vinaigrette
    • Grilled Pork Tenderloin Tier with a Cider Currant Glaze
    • Chocolate Almond Torte

Meet Chef Bryant Alden

Are you ready to get your grill on? Register here.

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Grilled Corn on the Cob Recipe

Grilled Corn on the Cob

Grilled Corn on the Cob is not only delicious but it’s an impressive side dish for your next BBQ or clambake. It’s also wicked easy to prepare.

Grilling corn brings out the flavors by caramelizing the sugars that naturally reside in the corn. Who doesn’t like that…? Corn can be cooked on your grill either wrapped in aluminum foil or in its own husks. I like to do it in the husks.

You can liven up grilled corn if you add herbs and spices to the ear of corn before you grill it.

Great corn on the cob must begin with selecting the freshest ears of corn. The absolute best corn is corn that is picked ripe and straight from your own vegetable garden. If not growing corn, go to your local farm. When buying, be sure the husks are bright green and fit snugly around the ear of corn. The kernels should be in tight rows right to the tip of the ear of corn, and be plump and milky. Also, the silk should be somewhat moist. Dry silk generally means older corn.

If you are in the North Conway area, I suggest Weston’s Farm or Sherman Farm.

Grilled Corn on the Cob

Grilled Corn on the Cob
Chef Steffani Adaska

Serves:  5                            Soak time: 15 mim                          Cook time: 10-12 min

10 ears, fresh corn
Large Pot of cold water
Butter
Salt
Freshly ground black pepper

Preparation: Remove all but a few of the layers of husks. (You’ll want at least a double layer of husks over the corn but not much more). This will keep the corn from burning, but also allow excess moisture out and smoke flavor in. Actually the husks will burn, creating smoke that can then sink into the corn.

Leave the stalk intact, giving you a good handle. Remove as much silk as you can, but you don’t need get it all out at this point. Once grilled, the silk will be easier to remove.

Soak the whole cobs in a pot of cold water for 15 minutes. Be sure the ears are completely covered with water. This will provide extra moisture for cooking and will steam the corn kernels inside the husks.

Time to Grill: Now you are ready to grill. You want a medium high heat. Hold your hand about five inches from the heat source. You should be able to keep your hand there for a count of three to five. Too high heat will cook the corn too quickly, burning the kernels and drying them out. Yuck.

After soaking, remove corn from the water and shake off excess water. Place on an oiled grill.

Corn will take about 10-12 minutes to grill, turning every two minutes. The husks will burn, but the kernels themselves shouldn’t. Watch for the kernels to turn a golden yellow color.

Remove corn from the grill before it starts to turn a dark yellow color. This is the first sign that it’s going to burn.  If you overcook it, the corn will have a tough/burnt outer kernel and become mushy inside.

Grasping one end with tongs, an oven mitt or dish towel, peel the husks and any remaining silk from the top down – they should all come off in one piece.

Serve with butter, salt and pepper and enjoy!

Variation: Before you grill, pull back the husks completely and coat the corn with a compound butter (essentially a butter mixture – try shallots, cumin, cayenne and S & P). This will add extra moisture and flavor to your corn.

 

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Father’s Day BBQ Best

Our Father’s Day BBQ Best Cooking Class is next Tuesday, so sign up now before it’s too late!

 barbecue

Father’s Day BBQ Best with Chef Kendra Stanley
Price $95

Tuesday, June 11th, 4-7 pm • Open
Class Description:
Get your Marinade on. Get ready to Rub. Get sauced and smoked with all of Dad’s favorites with a special BBQ fest with Chef Kendra. Be prepared to eat lots of Ribs, Chicken, steak Tips and all of the fixins you find at a great BBQ joint.

Meet Chef Kendra Stanley

Register Now!

BBQ Grill

Can’t wait for the class? Check out our recipe for a Chipotle-Orange BBQ Rub

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Midweek Spring Special

Spring Time Midweek Specials
The longer you stay the less you pay $$$

Springtime is a special time of year. The snow is gone, and the flowers are budding. The trails are ready to be hiked, streams ready to be fished, and stores and outlets are fully stocked and ready to be shopped. And best of all it is much less crowded! Come join us at our beautiful and romantic Bernerhof Inn Bed and Breakfast and take advantage of our Low Season Rates combined with our Spring Time Midweek Specials Rates. Save lots of dollars!

Spring at the Bernerhof Inn

From now thru June 13, 2013 (Sunday – Thursday)

Stay Two Nights Midweek receive 25% off second night – Code ST25

Stay Three Nights Midweek receive 50% off third night – Code ST50

Stay Four Nights Midweek receive 75% off fourth night – Code ST75

Stay Five Nights Midweek receive fifth night FREE – Code ST100

This Midweek Special includes:

  • 2, 3, 4, or 5 night’s stay any Sunday-Thursday through June 13, 2013
  • 25% Discount on 2nd night stay, 50% Discount on 3rd night’s stay, 75% on 4th night’s stay, OR 5th night Free
  • Full delicious country breakfast for two each morning
  • Afternoon tea, coffee and fresh homemade cookies
  • Apple iPad in each room and FREE WiFi
  • Every room has a cozy fireplace and many with a 2 person Spa Tub
  • Rooms are priced per couple.

When booking your room, use the appropriate CODE listed above to receive your discount.

View Rooms     Book Now

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