1 pound (21-25) shrimp,
 deveined and peeled
2 tablespoons olive oil
1 small onion, sliced thin
4 garlic cloves, slivered
Pinch crushed red pepper
1 cup Candia Vineyards Diamond
1 pint grape tomatoes, halved
1 cup heavy cream
1 tablespoon orange zest, in long strips
1 tablespoon fresh rosemary, chopped
¼ cup fresh flat-leafed parsley, chopped
⅓ cup pine nuts, toasted
Salt and pepper, to taste
1 pound cooked pasta

Serves 4

In a large sauté pan, heat the onion and the oil over medium-low heat. Sauté until the onion is soft and translucent, about 5 to 7 minutes. Add the garlic and cook for an additional 2 minutes, stirring frequently. Add the shrimp and sauté for 1 to 2 minutes on each side.

Raise the heat to medium-high and add the wine. Simmer rapidly to reduce the wine by about one-third. Add the heavy cream and tomatoes and bring back to a simmer. Cook for about 3 minutes to thicken slightly. Add the crushed red pepper, orange zest, rosemary, and parsley and simmer for an additional 2 minutes to allow the flavors to combine.

Finish with toasted pine nuts and season with salt and pepper. Serve over pasta.

Order Wine & Dine with New Hampshire.

¾ cup semisweet chocolate chips
2½ cups semisweet melting chocolate 1
10 ounces unsalted butter
6 eggs
2⅓ cups evaporated cane sugar
2 teaspoons vanilla extract
½ cup rice flour
2 teaspoons baking powder
½ teaspoon fine sea salt
3½ cups semisweet chocolate chunks

Makes fifteen large cookies

Mixing & Baking
Prep time: 15 minutes | Oven temperature: 350°F | Baking time: 15 to 16 minutes

(Gluten-Free)

1. Preheat oven.
2. Using a double boiler or a microwave melt the first two chocolates and butter together.
3. In a mixer, whip together the eggs, sugar, and vanilla to ribbon stage.
4. Add the melted chocolate mixture to the eggs and whip them together. Stop and scrape the bowl and mix until well incorporated.
5. While the above ingredients are mixing, combine the dry ingredients in a separate bowl.
6. Add the dry ingredients to the mixer and combine using the paddle attachment. Stop and scrape the bowl, then add the chocolate chunks. Mix until blended. The batter will be very loose.
7. With a large spoon or ice cream scoop, portion the batter onto a baking sheet and refrigerate until hardened. Once they’re firm, they’re ready to bake.
8. Arrange them on a pan with enough space for them to double in size and bake for 15 to 16 minutes.
9. These cookies will not look done when they’re ready to come out; they’re similar to a soufflé. They are done when the edges are firm to the touch but the centers are still gooey. Remove them from the oven and allow them to cool on a pan for at least 15 minutes.

1 Melting chocolate contains more cocoa butter and sometimes more cocoa solids. More cocoa butter allows it to melt more easily. With chip chocolate, having less cocoa butter helps it hold its shape. By combining them we create a chocolate with both qualities.

Order Artisan Breads, Pastries, Cookies, and Desserts.

Pancakes

4 cups all-purpose flour
2 tablespoons baking powder
1 tablespoon baking soda
1 tablespoon salt
3 tablespoons ginger powder
1 tablespoon ground cinnamon
½ teaspoon ground cloves
3 large eggs
2½ ounces molasses
3 cups buttermilk
2 cups milk
3 ounces melted butter

Lemon and Honey Sauce

1 cup honey
1 large lemon

Whipped Cream

1 cup heavy cream
1½ tablespoons confectionery sugar
¼ teaspoon vanilla extrac

Serves 6

In a large bowl, sift together the flour, baking powder, baking soda, salt, ginger powder, cinnamon, and cloves. Whisk wet ingredients together and mix into sifted ingredients until combined—do not over mix. Ladle ⅓ cup of batter onto a buttered, medium-high-heat griddle. For the sauce, remove the zest from ½ of the lemon. Combine honey, lemon juice and zest in a small pot and heat until warmed. For the whipped cream, whisk the cream in a bowl until thick, add sugar and vanilla extract.

Order Portsmouth: Portrait of a Restaurant.

2 shots espresso
½ cup dark chocolate (68% cacao), shaved
1 cup 2% milk
1 teaspoon cocoa powder
Chocolate shavings

Makes 12-ounce cup

Using a cappuccino machine, steam the milk to a frothing foam. Pour the steamed milk, holding back the foam, into a pitcher containing the shaved chocolate and cocoa powder. Whisk and reheat until hot. Pull the double shot of espresso into a cup or mug. Slowly add the hot chocolate so as not to disturb the crema. Garnish with a spoonful of milk foam and chocolate shavings.

Stovetop Method
Using a stovetop, whisk together the milk, shaved chocolate, and cocoa powder in a pan and heat until hot. Pour into a cup or mug over 2 ounces of very strong coffee or 2 shots of espresso. Garnish with whipped cream and chocolate shavings.

Order Cambridge: Portrait of a Restaurant.

1 stick unsalted butter
5 medium onions, peeled and thinly sliced
4 cups beef stock
4 cups fresh apple cider
2 teaspoons minced fresh thyme
¼ cup light brown sugar (omit if cider is sweet enough)
Kosher salt and fresh-ground black pepper, to taste
Butter as needed for spreading
6 to 8 slices of French bread, ¼-inch thick
6 to 8 slices of Gruyère or Swiss cheese
2 cups grated smoked Vermont cheddar
 or traditional cheddar cheese

Serves 6 to 8

This recipe is served with Smoked Cheddar Cheese Gratiné.

In a large saucepan, melt the butter over medium-low heat. Add the onions and cook until well caramelized, about 20 to 30 minutes, taking care not to burn them. Add the stock, cider, and thyme, bring the soup to a boil, then lower the heat and simmer the soup for 1 ½ hours. Skim the top of the soup periodically. Season the soup with the brown sugar, if needed, and salt and pepper. The soup may be made up to this point a day ahead and kept covered in the refrigerator.

To make the croutons, lightly butter the slices of French bread and broil until toasted on both sides. To serve, preheat the oven to 400°F. Place 6 to 8 ovenproof soup cups or crocks in a large roasting pan and fill them with the hot soup. Pour hot water into the roasting pan to come halfway up the sides of the cups or crocks. Top each cup or crock of soup with a crouton, a slice of Gruyere cheese, and ⅓ to ¼ cup of grated cheddar. Bake the soup until the cheese is golden-brown and the soup is hot and bubbly. Serve immediately.

Order Cotton: The Cookbook.