Chesterfield, New Hampshire
February 27th, 2014 by Judy Hueber
One of the best things about staying at our Chesterfield Inn is the full country breakfast that we serve every morning. Breakfast is included with your room, and is plentiful and delicious. People who are not staying at the Inn often ask if they can come and enjoy our breakfast as outside guests and we politely decline, saving the pleasure of a leisurely breakfast for our house guests.
Breakfast is served for an hour and a half each morning, and guests are seated in the sunny dining room as they arrive. We start off with fresh brewed Green Mountain coffee and your choice of fruit juices. In a basket on the table is just baked muffins or scones. They might be Lemon Ginger Muffins or Cranberry Almond Scones, or Cinnamon and Sugar Donut Muffins or Apple Streusel Muffins. There is hot oatmeal, house made granola, or Chobani yogurt, if you’d like a lighter breakfast.
Then, for the main course, we feature 2 omelets or a frittata of the day, one with meat and one without, eggs any style, buttermilk pancakes, and French toast. This morning we had a Meat Lovers omelet with bacon, sausage and ham and cheddar cheese, and a Vegetable Frittata with red bell pepper, zucchini, summer squash, spinach and mushrooms with Swiss cheese. The French Toast was made with a Banana Walnut Caramel Sauce, which is the staff favorite! Sides include home fries, bacon, sausage, ham, wheat toast, English muffin and rye toast. No one goes home hungry!
May 23rd, 2012 by Judy Hueber
I’m very glad to be able to tell you that we now have Vietnamese street food in nearby Brattleboro, Vermont, just a short drive from our New Hampshire bed and breakfast! It comes to us in a new food truck that is parked in the Harmony Parking Lot daily for the lunch crowd, Monday through Saturday from 11:00 until 3:00. The name of the truck is Humble Kitchen and it is owned by James Smith and Amy Gallant.
The day that we went for lunch at the truck it was pouring rain out and Amy took our order while under an umbrella, while James was cooking in the cozy truck. We had delicious sandwiches, called Bahn Mi, one chicken and one pork pate, as well as a serving of Pho which was a delicious chicken soup with noodles and chili, lime, basil, cilantro and mint. We also had ginger basil limeade and mango wontons for dessert- delicious! It was an excellent lunch, and who ever thought that we would be able to enjoy Vietnamese street food just 10 minutes away from our Romantic New Hampshire getaway!
James and Amy had both worked at the Flat Street Bar and Restaurant and when it was flooded out by Hurricane Irene, it gave them a chance to make changes and think of new ways to be employed and still work in the food business. In May, they opened the Humble Kitchen, which is a great addition to Brattleboro’s food scene.
December 17th, 2011 by Judy Hueber
I’m so excited about this new dessert that I want to share the recipe so that others can try it! It’s delicious, easy to make and beautiful to look at! It’s called a Pavlova, and I discovered it when I was invited to a holiday party that was focused on international food and wine. My assignment was to bring a bottle of wine and a dessert from New Zealand. The wine was easy because I love New Zealand Sauvignon Blanc, so I picked up a bottle of my favorite Sauvignon Blanc from the Kim Crawford Vineyard. The dessert was a bit more challenging; I had no idea what New Zealanders enjoy for dessert.
I did a little research and discovered the Pavlova. A Pavlova is a dessert made with a meringue base, covered with about an inch of whipped cream and topped with the fresh fruit of your choice. I chose strawberries, raspberries, and kiwi in keeping with the season. It has to be made just before serving so I made the meringue and whipped the cream, cut up the strawberries and kiwi ahead of time and packed it up to take to the party to assemble at dessert time. It was easy to put together, and looked great! Everyone loved it!
Here’s my recipe for Pavlova, which serves 8-10 people.
1/2 cup egg whites at room temperature (from about 4 eggs)
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1 cup sugar
1 1/2 teaspoons cornstarch
1 Tablespoon red wine vinegar
1/2 teaspoon vanilla
1 1/4 cups heavy cream
2 tablespoons brown sugar
12 strawberries, trimmed and sliced
2 kiwi fruit, peeled, cored and sliced
1 cup fresh raspberries
Preheat oven to 350 degrees. Whisk the egg whites, cream of tartar and salt in a mixer until foamy. Add sugar, cornstarch, vinegar and vanilla and whip until stiff and glossy, about 6-8 minutes more. On a sheet pan, trace a 9-inch circle on a piece of parchment paper. Flip paper so that you can see the circle and pile the meringue in to the circle. Smooth top, without losing the loft of the meringue. Bake in the oven for 10 minutes, then lower the heat to 300 degrees. Bake 45 minutes more. Turn off the oven, prop the door open and leave in the oven until it is cool.
Whip the cream with the brown sugar and slather it on top of the meringue. Top with fresh fruit and serve. Bon Appetit! If you’re at our Chesterfield NH Inn on New Year’s Eve, we’re going to make individual Pavlovas for our special New Year’s Eve dessert. I bet they’ll be great with champagne!
November 19th, 2011 by Judy Hueber
We’ve got a new place to send you when you’re looking for things to do in the area. Kringle Candle Company opened in 2009 in Bernardston, Massachusetts, a short 20 minute drive from our New Hampshire bed and breakfast.
Kringle Candle is owned by Mick Kittredge III, the son of the Mike Kittredge who founded the famous Yankee Candle in Deerfield, Massachusetts. The candle shop specializes in scented candles, with 36 scents, such as peppermint twist, Nantucket rose, gingerbread, and frosted cake. The candles are all white, for the purest light, in beautiful glass containers that can be re-purposed for many things once the candle been finished. They also have votives, tea lights, fire starters, and home decor items.
Kringle owns 200 acres of property in Bernardston, and on the property you’ll find the Kringle store, bulit in 2010, and the newly opened Christmas Barn and The Farm Table restaurant, opened in late October 2011. The Christmas Barn is a two story former dairy barn filled with Christmas decorations, Christmas trees, toys, gifts, and more candles. The Farm Table restaurant is in a 200 year old house, beautifully renovated and decorated, where you can enjoy brunch, lunch daily and dinner as well. They have a full bar and wine list and feature local fare. Enjoy a visit during your stay at our New Hampshire luxury inn!
July 23rd, 2011 by Judy Hueber
We have a new beer on the Chesterfield Inn beer list: Smuttynose India Pale Ale. Smuttynose Brewing Co is located in Portsmouth, New Hampshire where they began making beer in 1994. The company is named for Smuttynose Island, which is one in a group of nine islands that lay off the coast of Portsmouth. The company was founded by the owners of the Portsmouth Brewery and the Northampton Brewery, in Northampton, Massachusetts (a nice place to have a beer and a bite to eat and located just 45 minutes from our West Chesterfield B&B.)
Shoals Pale Ale was the first beer that was made by Smuttynose back in 1994, and it was a great start! The India Pale Ale is a more recent offering, which is very “hoppy” and is unfiltered.
This India Pale Ale won a gold medal as “Best American Beer” at the Great British Beer Festival in 2004. Its characteristics include golden color, light body and crisp flavor. This is the perfect drink for the hot summer days of July. Come sit under an umbrella on the back terrace at our New Hampshire Inn and sip a Smuttynose IPA!
July 2nd, 2011 by Judy Hueber
The Summer Menu at the Chesterfield Inn is now being served in the dining room and on the back terrace. The menu features fresh local foods, with the new twist of many of entrees available in smaller plate portions. The smaller plates will please those who like to graze through a menu, allowing guests to try an assortment of different menu items in smaller portions and still have room for dessert.
The Crab Cakes are a very popular appetizer, served with a Tomatillo and Roasted Corn Salsa with an Ancho Chile Remoulade – this is also available as an entree. A few of my favorites are the Roasted Petite Veal Rack on Balsamic Braised Swiss Chard with Porcini Mushroom Jus, and the Mussels with Tomatoes, Kalamata Olives, and Fennel on Fresh Rosemary Pappardelle. Another summery item on the menu is the Grilled Chicken and Whole Wheat Pasta Salad with Arugula Pesto, Roasted Sweet Corn, and Feta Cheese.
The Bruschetta is made with Sun-dried Tomato Tapenade, with Vermont Goat Cheese and Roasted Yellow Peppers. We make the Rosemary Baguettes – that are the base for the bruschetta – here at the inn and the flavors are perfect for summer! We invite you to come sample the new menu and enjoy sunset from the terrace – by far the best seats in Chesterfield!
May 26th, 2011 by Judy Hueber
Looking for a fun getaway to surprise the special man in your life? Pack him up and surprise him with a night or two away at Chesterfield Inn. The area surrounding our New Hampshire Inn & Restaurant has lots to offer in the way of “guy” activities: from golf to mountain biking to kayaking to a night at the local pub!
You can start the day with a hearty breakfast in our sunny dining room. Our B&B offers everything from yogurt and granola to pancakes, omelettes, home fries, and sausage to make sure he won’t be able to leave hungry! And don’t forget the homemade muffins and scones!
Then off for a round of golf at one of our local golf courses. You can book our Special Discount at Brattleboro Country Club in nearby Brattleboro, VT or head to Crumpin Fox in Bernardston, MA, Hooper Golf Course in Walpole, NH, or Bretwood in Keene, NH. All of these courses offer unique challenges and extensive natural beauty.
In the afternoon, grab your hiking boots or mountain bikes and head into Pisgah State Park right here in Chesterfield. The terrain is vast (13,000 acres) and the trails well maintained with lots of ups and downs. This park is never crowded and remains one of the best kept secrets about this corner of New Hampshire.
After all this activity, you’ll need a shower and a nap back in your comfy room at the inn. In the early evening head over to McNeill’s Brewery in Brattleboro to sample some locally made beers. Brattleboro also boasts the Flat Street Brew Pub featuring Berkshire Brewing Company beers made in nearby Deerfield, MA.
After a relaxing evening drink, head back to the inn for a romantic dinner out on our terrace. He will definitely love the delicious rack of lamb or savory beef tenderloin, and a bottle of Catena Malbec from our wine list is sure to please. Retire to your room to enjoy the fireplace or a soak in your 2 person Jacuzzi. You’ll both sleep well after such an action packed day!
May 3rd, 2011 by Judy Hueber
If you’re interested in eating healthy local foods, and supporting the farmers who produce that food, or if you just like a parade with lots of cute animals, come to Brattleboro the first weekend of June from the 3rd through the 5th for the annual Strolling of the Heifers. This annual event, now celebrating its 10th anniversary, has been delighting guests of our New Hampshire B&B for years and is not to be missed!
There are many events planned for the weekend, but the centerpiece is “the Stroll”, a parade held on Saturday morning, which features about 100 cows and heifers, as well as other farm animals, farm machinery, bands, and local organizations. The parade ends at the Brattleboro Common, where you can enjoy samples of local foods and products, maybe pet a heifer or two, or watch a politician try to milk a cow.
This year, the “Stroll” is preceded by the Slow Living Summit, which will feature distinguished speakers who are all interested in, and striving for, a sustainable future. The Slow Living Summit will take place from June 1st – 3rd in conjunction with Marlboro College and the School for International Training.
So mark your calendars, book a stay at our romantic New Hampshire Bed and Breakfast in nearby Chesterfield, and come to Brattleboro for the weekend to enjoy all of the various activities involved with the Strolling of the Heifers!
*All Photos courtesy of The Strolling of the Heifers Parade & Festival
April 20th, 2011 by Judy Hueber
Spring is starting to come into full bloom at our romantic New Hampshire Bed and Breakfast and we have a couple of exciting new packages for this lively season that I wanted to share with you.
Breakfast in Bed
The first is the Date Your Mate package. This a romantic New Hampshire B&B Package that gives you an opportunity to put some time aside for you and your favorite date to spend together. The package includes overnight accommodations, a bottle of champagne on arrival, gourmet dinner for two, and breakfast in bed the next morning. Prices range from $240 to $419 depending on the room that you choose. With the crazy lives that we lead, sometimes 24 hours away in a quiet place with that special someone can seem like a true vacation. Come relax and reconnect at the Chesterfield Inn!
As we watch gas prices slide up to $4 per gallon and higher, the concept of carpooling becomes more and more appealing! So, call your friends or family and carpool up to The Chesterfield Inn to take advantage of our Thrifty Nifty Carpool Package! The package includes 10% off two rooms for two couples for two nights, a full country breakfast each morning, plus a $25 gas card for the ride home!
Whether you only have a day to get away with that special someone from the hectic pace of everyday life, or you are able to escape with some friends for a long weekend, our Southern New Hampshire Inn has the perfect romantic setting and the ideal package for you!
March 23rd, 2011 by Judy Hueber
Local Maple Syrup
After a long winter with snowstorm after snowstorm, spring has finally started to arrive at our Inn in New Hampshire. The daytime temperatures are now above freezing, most days, with temperatures dipping below freezing at night. It’s perfect “sugaring” weather! Maple sugaring is what our local farmers call the process of collecting the sap from our sugar maple trees and boiling it into maple syrup. As you drive along the back roads near our romantic northern New England B&B, you can see the local “sugar houses” with steam billowing out into the cold air as the sap is boiled down into maple syrup. One of my favorite things to do is top stop at a sugar house when they’re boiling and ask for a taste of the fresh maple syrup. It’s delicious!
All of this “sugaring” inspires us to use maple syrup in our cooking and the following Maple Cheesecake is one of our favorites!
2 cups ground graham crackers
3 T. sugar
1/2 t. cinnamon
6 T. melted butter
3 8-ounce pkgs. cream cheese at room temperature
1/2 cup brown sugar, packed
3 T. flour
1/4 t. salt
1 c. reduced maple syrup (1 cup maple syrup, simmered 4 minutes to reduce and concentrate flavor)
2/3 cup sour cream
2 T. vanilla extract
Preheat oven to 375 degrees. Mix graham cracker crumbs, sugar, and cinnamon in a medium bowl. Add melted butter and stir until crumbs are evenly moistened. Wrap outside of 9 inch spring form pan in aluminum foil so that the base and sides are covered and sealed. Press crumb mixture into bottom and about 2 inches up the sides of the pan. Bake about 10 minutes. Cool on rack. For filling, beat cream cheese with electric mixer with paddle until very smooth. Add brown sugar, flour and salt. Beat until blended and smooth. Add reduced syrup, sour cream and vanilla. Beat until blended. Add eggs, 2 at a time, and beat just until well blended after each addition. Tap bowl on counter several times to release any air bubbles. Pour filling into cooled crust. Bake cake in a water bath ( pan of warm water about 1 inch up the sides of the pan) for 1 and a half hours. Turn oven off, open door a few inches and let the cake sit in the oven for an hour. Remove from oven and water bath and allow to cool on a rack. Serve with fresh berries.