West Townshend Bed and Breakfast Vermont Recipes from the Windham Hill Inn

Recipes

Applejack Demi-glace
Buttery Jam Tart Cookies
Chocolate Peanut Butter Mousse Torte
Chocolate Truffle Cake
Citrus Creme Brulee
Cranberry Balsamic Sauce
Cranberry Scones
Crème Brûlée
Curried Pumpkin Bisque
Fennel-Apple Almond Bisque
German Pancake
Ginger Custard
Granola
Grilled Black Angus Tenderloin Filet with Zinfandel Barbecue Sauce
Grilled Cavendish Quail and Napa Cabbage Salad
Grilled Mahi-mahi with Red Chili-Cilantro Vinaigrette
Hazelnut-Almond Biscotti
Lavender Shortcakes with Fresh Berries and Crème Frâiche Sorbet
Maine Crab "Cosmopolitan" Cocktail with Vodka Crème Frâiche
Maple Crème Brûlée
Mocha Crème Caramel
Molasses-Glazed Salmon with Pumpkin-Seed Crust
Oercchiette Rustica with a Fennel-Artichoke Provencal Relish
Pan-Seared Diver Scallops with Brown Butter Vinaigrette and Smoked Bacon
Passion Fruit Mousse with a Mango-Ginger Sauce
Pear Leek Soup
Pistachio Tuiles
Saffron Mussel Bisque
Spiced Apple Rum Cake with Toasted Walnut Ice Cream
Spiced Holiday Nuts
Spiced Raspberry-Rhubarb Cobbler
Sweet Potato Gratin
Sweet Red Pepper Bisque
Tuscan Vegetable Strata
Vanilla Irish Oatmeal with Brown Sugar and Vermont Maple Syrup
Vicky's Margarita
Wild Mushroom Crostini
Wild Rice Custards
Wild Rice-Pecan Pancakes
Windham Hill Griddle Cakes
Windham Hill Inn Granola

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