Savor & Tour Bethlehem - A Recipe Book by bethlehemnh

Savor & Tour Bethlehem A fine range of food and drink recipes for adventurous palates

Thank you for downloading Savor & Tour Bethlehem. It is an online collection of food and drink recipes and a visitor’s guide to our small – but lively – town in the White Mountains of New Hampshire. In Bethlehem, our motto is “Just Be” because no matter who you are or what you dream of being, you can be that in Bethlehem. You might be a family with three children or an adventurer with peaks to cross off your list. You could be a longtime resident who has a sense of belonging in this place among the mountains, or a visitor discovering Bethlehem. As you flip through the pages of Savor & Tour Bethlehem, you will quickly realize that we value our community and visitors. Over 30 businesses and organizations from our Town are represented in this e-book. Each submitted a business profile and a recipe that best represented them. These recipes range from craft cocktails to hearty appetizers, including a recipe for our four-legged friends. All entries were written by the owner, so you get a feel for our community. As a bonus, there are “hidden gems” throughout the e-book providing the inside scoop on some of the best things to do in Bethlehem! We hope you enjoy Savor & Tour and discover the flavors of Bethlehem - our rich history, extraordinary arts and culture, food and drinks, mountain and riverside views, endless outdoor adventures and a welcoming community with small-town charm. On behalf of us all, we look forward to welcoming you to Bethlehem to discover your “Just Be”. Bon appétit! Town of Bethlehem Select Board

Table of Contents APPETIZERS & SNACKS............................................................................................................................................................................ 7 New England Sharp Cheddar Fondue with the Adair Popover, Adair Country Inn & Restaurant............................................................... 8 Herbed Heirloom Tomato Salad, Bent Fork Farm.................................................................................................................................................................... 10 Potato Latkes, Bethlehem Hebrew Congregation....................................................................................................................................................................12 Pizza Bagel, Bethlehem Recreation Department..................................................................................................................................................................... 14 Peanut Butter Trail Mix, Bethlehem Trails Association..........................................................................................................................................................16 Gouda Beer Cheese Sauce, Rek-Lis Brewing Company........................................................................................................................................................ 18 The Colonial Theatre Popcorn, The Colonial Theatre............................................................................................................................................................ 20 Dandelion Salad, Yonder Mountain Nursery................................................................................................................................................................................22

BREAKFAST................................................................................................................................................................................................ 25 Potato, Roasted Red Pepper & Leek Frittata, Bear Mountain Lodge B&B................................................................................................................26 Sweet Omelet with Rum Sauce, Bethlehem Heritage Society........................................................................................................................................28 Oatmeal Scones with Cranberries, The Mulburn Inn............................................................................................................................................................ 30

MAIN DISHES.............................................................................................................................................................................................. 33 Homemade Pizza, Beech Hill Automotive.....................................................................................................................................................................................34 Bitchin’ Summer Vegetable Grilled Cheese, Bitchin’ Kitchen Truck............................................................................................................................ 36 Trout with a Madeira Sauce, Maplewood Train Station Restoration.............................................................................................................................38 Maple Teriyaki Marinade, The Forest Society: The Rocks.................................................................................................................................................... 40 The Wayside Inn’s Mississippi Pot Roast, The Wayside Inn & Restaurant.................................................................................................................42

DESSERTS....................................................................................................................................................................................................45 Cherry and Walnut Goat Ice Cream, Bethlehem Country Club, LLC............................................................................................................................ 46 Pumpkin Bars, Doogan’s......................................................................................................................................................................................................................... 48 Apple Pie, Maplewood Lodge #100 Independent Order of Odd Fellows.................................................................................................................... 50 Gluten-Free Blueberry Rhubarb Crisp, Meadowstone Farm.............................................................................................................................................52 Heidi’s Famous Lemon-Herb Shortbread Cookies, Mountain Roots Farm.............................................................................................................. 54 Honey Panna Cotta, Rosa Flamingos...............................................................................................................................................................................................56 Mrs. K’s Maple Blueberry Tea Cake, Sullivan Creative............................................................................................................................................................58 Cleo’s Chamomile Ice Cream, Super Secret Ice Cream Club............................................................................................................................................ 60 Hedgehogs, The Maia Papaya...............................................................................................................................................................................................................62 WREN’s Community Cookies, Women’s Rural Entrepreneurial Network (WREN).............................................................................................. 64 Midnight Meaty Dog Biscuits, Veronica Morris......................................................................................................................................................................... 66

CRAFT COCKTAILS.................................................................................................................................................................................... 69 Aviation Martini, Cold Mountain Café..............................................................................................................................................................................................70 Mary’s Margaritas, The Mulburn Inn................................................................................................................................................................................................. 72 North Country Bourbon, The Forest Society: The Rocks....................................................................................................................................................... 74 Smokin’ Sunset, Town of Bethlehem Select Board.................................................................................................................................................................. 76 Mud Season Manhattan, White Mountain Creations..............................................................................................................................................................78 Mezcal Moonrise, Yaro Lighting Studio...........................................................................................................................................................................................80

HOT BEVERAGES......................................................................................................................................................................................83 Yogi Tea, Balance Bethlehem............................................................................................................................................................................................................... 84 Belgian Hot Chocolate, Bethlehem Public Library................................................................................................................................................................. 86

Appetizers & Snacks New England Sharp Cheddar Fondue with the Adair Popover Herbed Heirloom Tomato Salad Potato Latkes Pizza Bagel Peanut Butter Trail Mix Gouda Beer Cheese Sauce The Colonial Theatre Popcorn Dandelion Salad

Adair Country Inn and Restaurant 80 GUIDER LANE, BETHLEHEM, NH 03574 adairinn.com AdairCountryInnandRestaurant

adairinn

This memorable historic New England inn offers couples an intimate and romantic retreat conveniently located halfway between Boston and Montreal. Adair’s Restaurant offers flavorful New England style cuisine in our intimate fireside dining room, al fresco on our outdoor garden patio, or in the cozy library pub. From its long drive bordered by stately pines, gleaming white birch trees, and stone walls to its picturesque setting on a knoll with spectacular views of the White Mountains, Adair is one of New England’s most renowned country inns. The Inn is rich in history, with scenic grounds, walking trails, and colorful gardens designed by the Olmsted Brothers (sons of the man who designed New York City’s Central Park) providing an atmosphere of quiet splendor. The country estate was built in 1927 by Frank Hogan as a gift to his only daughter, Dorothy Adair Hogan, upon the occasion of her marriage to John W. Guider. Owners Joel and Cathy Bedor and Innkeeper Stacey Rachdorf await your visit to this romantic country inn and restaurant.

Hidden Gem: Bretzfelder Park! 8

New England Sharp Cheddar Fondue with the Adair Popover Ingredients

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Servings: 6

For the New England Sharp Cheddar Fondue

For the Adair Popover

½ pound sharp New England

6 whole eggs

cheddar cheese, shredded

6 tbsp butter

⅓ cup apple cider

2 cup whole milk

¾ cup white wine

2 cup all-purpose flour

½ tbsp mashed roasted garlic

Dash kosher salt

1 tbsp cornstarch Dash kosher salt

Directions For the Adair Popover: Melt butter thoroughly. Beat eggs until frothy. Add salt, milk, and butter to eggs and beat until frothy. Fold in flour very slowly and leave it lumpy (do not overmix). * When ready to bake, preheat oven to 400°F. Pour into well-greased Pyrex ramekin cups, filling to the top. Set a timer for 30-35 minutes, checking them at 30 mins. Once they are a golden brown, shut off the oven and let them sit in residual heat until ready to serve. *Let dough sit overnight (or up to 2 days) in the refrigerator for best results.

For the New England Sharp Cheddar Fondue: Toss cornstarch with cheese until it evenly coats. In a heavy bottomed saucepan, heat the wine and apple cider to a simmer. Using a whisk, stir in the cheese a handful at a time. Do not add the next handful of cheese until the previous addition has completely melted. Whisk until smooth. Do not allow the fondue to boil once you start adding the cheese, or it will turn grainy. Finish with roasted garlic and salt. Hold in a double boiler. 9

Bent Fork Farm 1743 MAPLE STREET BETHLEHEM, NH 03574 bentforkfarm.com bentforkfarm We are a small family farm growing produce and cut flowers in the beautiful North Country of New Hampshire. Since 2017, Bridget and Ben Prinkki have been farming just over an acre of land in hopes of bringing fresh, sustainably grown vegetables and blooms to their community. Our mission is to fill bellies and hearts with seasonal bounty and beauty while acting as good stewards of the land. While we are not certified organic, our growing practices meet and exceed current organic standards. Our focus is on building the health of our land’s soil and our low-till system prioritizes the well-being of the microorganisms that make our gardens thrive.

Hidden Gem: We love a dip in the Ammonoosuc River in the middle of a hot harvest day. There’s a special spot near the farm with a sandy little beach for the kids – just perfect! 10

Herbed Heirloom Tomato Salad

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Ingredients 2 pounds heirloom tomatoes cut in large chunks 1 cucumber, diced Sea salt Freshly ground black pepper Extra-virgin olive oil Balsamic vinegar ½ cup chopped fresh herbs like basil, cilantro, tarragon and mint

Directions Toss all the vegetables and herbs together and drizzle with olive oil and vinegar. Sprinkle with sea salt and black pepper and enjoy!

Bethlehem Hebrew Congregation 39 STRAWBERRY HILL, BETHLEHEM, NH 03574 bethlehemsynagogue.org bethlehemhebrewcongregation Since 1920, the Bethlehem Hebrew Congregation has served the religious, social, cultural, and educational needs of New Hampshire’s North Country residents year-round as well as seasonal residents and occasional visitors. The historical building, dating back to the 1880s, is a landmark of American Jewish history and has been lovingly maintained and restored through the generosity of both residents and visitors.

Potato Latkes

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Ingredients 6 large potatoes 3 tbsp flour

Servings: 5

3 eggs 1 tsp salt ¼ tsp pepper 1 onion, grated

Directions Pare and grate potatoes; squeeze out liquid and reserve. Cover potatoes with flour to prevent potatoes from darkening. Add eggs, salt and pepper, and grated onion. Spill out reserved liquid and add starch at the bottom to better hold the pancakes together and mix all together. Drop by spoonful into hot fat and brown well on both sides. Drain on absorbent paper. Serve with sour cream or applesauce mixed with crushed pineapple.

Bethlehem Recreation Department 2155 MAIN STREET, BETHLEHEM, NH 03574 bethlehemrecreation.com BethlehemRecreation The Bethlehem Recreation Department’s mission is to create recreational opportunities that will provide growth in children and families. We provide fun and safe environments, for both kids and their families. Our main goals are to get people of all ages outside, to be active, to be creative, and most importantly to HAVE FUN while engaging in our programs! Our Department offers a wide variety of affordable programs and places to go for kids and families to enjoy throughout all seasons of the year. The programs include an afterschool program, sports, pool, summer camp, ice rink, playground, and courts. The ice rink was brand new the winter 2020-21 and was a great addition to the department.

Hidden Gem: Summer Gazebo Concerts 14

Pizza Bagel

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A quick afterschool snack the kids will love!

Ingredients

Serving Size: ½ Bagel Servings: 1

½ bagel 2 tbsp of pizza sauce 2–3 tbsp of shredded mozzarella cheese Approximately 6 mini pepperonis (optional)

Directions Preheat toaster oven or oven to 350°F. Line a small baking pan with tinfoil or parchment paper. Place bagel on prepared pan. Spread sauce on bagel, top with mozzarella and mini pepperonis. Place in oven and bake for 5–7 minutes, or until the cheese is melted and pepperonis are crispy. Let cool 2 minutes and enjoy!

Bethlehem Trails Association PARKING IS LOCATED AT THE END OF ELM ST. IN BETHLEHEM bethlehemtrails.org BethlehemTrailsAssoc

bethlehemtrails

We all deserve to have fun outside! BTA is a community-based nonprofit with a passion for mountain biking and a mission to build trails accessible to all riders. Whether it is learning new techniques on the skills park designed by area students or putting your fitness to the test by climbing to the top of Mount Agassiz to take in the view before finding your flow down Shoulder Roll, there is something for everyone. Come ride with us in the highest town in New England!

Hidden Gem: Our favorite hidden gems are the

great restaurants and cafes, shops, and local theater where you can relax after a long day on the trails!

Peanut Butter Trail Mix

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Ingredients 2 cups dry roasted and salted peanuts 1 cup peanut butter M&M candies 1 cup peanut butter baking chips 2 cups raisins 2 cups pretzels

Directions Pour all ingredients into a large bowl and stir to combine. Store trail mix in large air-tight container or individual plastic baggies.

Rek-Lis Brewing Company 2085 MAIN STREET, BETHLEHEM, NH 03574 reklisbrewing.com reklisbrewing

reklisbrewing

Rek-Lis Brewing Company is Bethlehem’s very first and only brewpub! We are a full-service restaurant and bar. All beer is brewed on location in our 5-barrel brewhouse! Our chef and crew, well they’re just great, creating awesome eats to be wash down with delicious beer. Besides loving our community, we love our guests! Rek-Lis is about a culture that recognizes the good stuff in life! We hope to offer you a little piece of that when you visit!

Hidden Gem: We love Aggassiz! Which of course is the top of Shoulder Roll. If you don’t know, this is Bethlehem’s first official downhill mountain bike trail! It’s just the start of amazing things happening in this awesome little town! 18

Gouda Beer Cheese Sauce

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Ingredients 1 quart heavy cream

3 cups of gouda, shredded

1 quart milk

½ tbsp pepper

2 cups Rek-Lis BYP

1 tbsp salt

2 cups of pepper jack cheese

½ cup roux

Plus 1–4 cans of Rek-Lis BYP for staying hydrated while cooking!

Directions Add your cream and milk to a thick-bottomed pot and scald (about 100˚F) Shred your cheese and gather other ingredients while your cream is heating. This is also a good time to drink some BYP! Stay Hydrated! Melt ½ a pound (2 sticks) of butter in a separate pot. Once melted, mix ½ pound of flour and cook roux until there is a nutty aroma. Mix your cheeses and beer in with your cream. Don’t be afraid to mix in some different cheeses or add extra. This is cooking, and it should be fun and adventurous! Drink some more BYP while you wait for your cheese to melt a bit more. Once the cheese has been fully incorporated, slowly add some roux until you get the right consistency. What’s the right consistency you might ask? That’s whatever you want it to be. Want it a little thinner, so you can eat it like a soup? You do you! If you want it thicker so you can dip bread in it while you sip a German-inspired beer on your deck? Go for it! We suggest the Reklis Kolsch. Alright last and probably most importantly…season it! Start with salt and pepper. Those are your base seasonings and provide balance. But don’t be afraid to get weird with it – throw some nutmeg, garlic or onion powder. It doesn’t matter what you add, all that matters is that you had fun making it and it works well with what your pairing it with. We like to add bacon and scallions to it and put it right on a baked potato! 19

The Colonial Theatre 2050 MAIN STREET, BETHLEHEM, NH 03574 bethlehemcolonial.org bethlehemcolonial

bethlehemcolonial

The Colonial Theatre is the home of arts, film, music, and culture in New Hampshire’s North Country. The 300-seat theater offers state-ofthe-art digital projection and surround sound for independent and world cinema, and hosts Grammy award-winning performing artists and family entertainment from May through October – all without losing the intimate charm of a vintage summer theater.

The Colonial’s popcorn is organic, non-GMO, and kosher corn made fresh daily by our volunteers. Nothing artificial – just two ingredients – popcorn and oil, and you can choose your own toppings! Choices include real butter, Parmesan cheese, brewer’s yeast, and salt. Our popped corn is never stored. The leftover popcorn is given to Meadowstone Farm in Bethlehem to feed their pigs! Though nothing beats fresh movie theatre popcorn, you can re-create our tasty recipe at home.

The Colonial Theatre Popcorn

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Ingredients 2 tbsp corn oil or coconut oil ½ cup fresh organic popcorn ¼ cup grade A butter, ghee, or butter substitute of your choice, melted ¼ tsp finely ground kosher salt or table salt or your favorite topping Our Topping Suggestions: Parmesan cheese, brewer’s yeast, paprika, or cumin.

Directions Heat the oil in a 7 to 9 quart stockpot over medium-high heat. Add a couple of kernels of popcorn and wait for them to pop. These little guys will let you know when the oil is hot enough to add the remaining kernels. When the tester kernels pop, add the remaining popcorn kernels. They should cover the bottom of the pot in a single layer. Swirl the pot to coat the kernels in the oil. Cover the pot and lower the heat to medium. Shake the pan gently while the kernels pop. After about 3 minutes, when the popping slows significantly (1 to 2 seconds between pops), remove from the heat. Continue to shake the pot for another 30 seconds or until the popping stops completely. Pour ½ of the butter over the popcorn, cover, and shake the pot to coat. Pour the remaining butter over the popcorn and sprinkle with the salt or your favorite topping. Cover again and shake. Serve immediately. Popcorn can be stored in an airtight container for a day.

Yonder Mountain Nursery 2056 MAIN STREET, BETHLEHEM, NH 03574 yondermtnursery.com yondermtn

yonder_mountain_nursery

Yonder Mountain Nursery is a plant nursery specializing in rare and uncommon perennials, hardy alpine succulents, and rock garden plants. We have display gardens and offer garden consultation services as well. Open May thru October, Friday, Saturday and Sunday from 10am – 5pm.

Hidden Gem: The views from top of Mt Agassiz.

Nice quick hike!

Dandelion Salad

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Ingredients For the Salad ½ salad bowl of fresh picked dandelion greens (pre-flower, younger the better, buds are great!) ½ salad bowl of other greens of choice (plus any other favorite salad ingredients of choice) For the Dressing Apple Cider vinegar Olive Oil Garlic Ginger A bit of mustard & maple syrup

Directions Combine all dressing ingredients and blend well. Wash whole dandelion heads and remove any unappetizing leaves. Cut leaves at base and save any tasty flower buds, if any. Chop leaves to desired size and toss with all ingredients. Dress, toss, and serve!

Breakfast Potato, Roasted Red Pepper & Leek Frittata Sweet Omelet with Rum Sauce Oatmeal Scones with Cranberries

Bear Mountain Lodge B&B 3249 MAIN STREET, BETHLEHEM, NH 03574 bearmountainlodge.net Bear-Mountain-Lodge-NH-188350725418 Set back on 26 wooded acres in the quaint town of Bethlehem, Bear Mountain Lodge is truly a retreat for outdoor enthusiasts. Owners Michael and Carol designed and built this award-winning bed & breakfast to invite guests to come enjoy a beautiful log cabin in the White Mountains. With 10 guest rooms, many with jacuzzies and fireplaces, the Lodge is the ultimate place to relax and unwind. With a wraparound deck, outdoor hot tub, and firepit under the stars, you’ll have plenty of choices to take in the sweeping views to Mt. Washington. A yummy breakfast is served each morning in the dining room or out on the deck during good weather. There are snowshoe/walking trails on the property and direct access to the snowmobile trails!

Hidden Gem: Watching the sunset

at The Rocks!

Potato, Roasted Red Pepper & Leek Frittata PRINT THIS RECIPE

Ingredients 14 eggs

½ tsp herbs de provence

2 cups milk

½ tsp Worcestershire sauce

1 cup shredded cheese blend (We use BelGioioso 4 Cheese Blend)

½ tsp ground mustard

1 large red potato, diced

3/4 tsp pepper

¼ cup roasted red peppers, diced

2 tbs butter

¼ cup leeks, sliced into half-moons

Scallions to garnish

Servings: 6-7

1 ½ tsp salt

Directions Melt butter in a 12” nonstick frying pan set on medium-low heat – be sure to coat the sides of the pan with the butter as well. When bubbly, add potato and red peppers. Cook for a couple of minutes then add herbs de Provence and a pinch of salt and pepper. Cook until lightly brown then add leeks and cook about 3 minutes more. While this is cooking, put eggs, milk, ground mustard, Worcestershire, and the rest of the salt and pepper into a blender and blend well. Pour into a frying pan over veggies and cover. Cook about 20 minutes on the stovetop then cover with cheese. Continue cooking on the stovetop for an additional 5 minutes then place into the broiler for 5-10 minutes to brown cheese and finish cooking. Cut into 6 or 7 slices and garnish with scallions.

Bethlehem Heritage Society 2182 MAIN STREET, BETHLEHEM, NH 03574 bethlehemheritagenh.org Formed in 1997, the Bethlehem Heritage Society is a non-profit organization funded by private donations, fundraising events, and membership dues. The Bethlehem Heritage Society and Museum are both located within the historic Ranlet Café (courtesy of Paul Hudson). The Ranlet Café was located on Main Street and the corner of Park Avenue, beside the Ranlet Hotel. In 1895, the building was moved by oxen to the east end of the Lewis Block which later became the Bonardi Block. You can now find the building at 2182 Main Street. The museum varies its exhibits every season so return again and again to learn more about the history of the Bethlehem area.

Hidden Gem:

Gazebo Concerts

Sweet Omelet with Rum Sauce

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Ingredients For the Omelet

For the Rum Sauce

2 eggs separated

¼ cup light brown sugar

3 to 4 tbsp rum

¼ cup unsalted butter

1 tsp cream of tartar

⅓ cup heavy cream

1 tbsp plus 1 tsp sugar

3 tbsp rum

1 tbsp unsalted butter Pinch of salt

Directions For the Omelet: Stir the egg yolks with a whisk until they are light and pale. Whisk in 1 to 2 tbsp of rum. Whip the egg whites in a separate bowl with the cream of tartar, 1 tbsp of the sugar, and salt until soft peaks form. Gently fold the whites into the yolks. Preheat a nonstick, 8–9-inch skillet over medium to medium-high heat. Melt the butter in the skillet, swirl to coat the pan, and when the butter bubbles and sizzles but is not smoking or brown, pour the eggs into the pan. Let the eggs sit quietly for about 10 seconds. Then, grabbing the handle of the pan and using a spatula, stir the eggs in the pan, At the same time, using crisp, short motions, keep the skillet moving back and forth. When the bottom of the eggs begin to set, lower the heat to medium-low and let the omelet cook until the eggs cook through and the bottom of the omelet turns a light or golden brown, about 3-4 minutes. If the top of the eggs seems not to finish, you can speed things along by covering the pan with a lid for about 1 minute. Using a spatula, gently fold the omelet in half, moving from the outside of the pan to the inside. Sprinkle the omelet with the remaining teaspoon of sugar and an additional tablespoon or two of rum to flambé, if desired. For the Rum Sauce: Place all the ingredients in a medium saucepan over medium-high heat. Bring the sauce to a gentle boil and let cook for about 3 minutes, stirring constantly to prevent scorching. Turn the omelet onto a plate. Spoon the rum sauce over the top of the omelet. Serve immediately.

The Mulburn Inn 2370 MAIN STREET, BETHLEHEM, NH 03574 mulburninn.com The-Mulburn-Inn-107852155930850 Relax in the cozy, romantic atmosphere of this New England bed and breakfast inn, where legends such as Cary Grant and Barbara Hutton honeymooned, and Joe DiMaggio and Marilyn Monroe escaped from adoring fans. You can too. Enjoy the spacious wrap-around porch for a relaxing afternoon or sit by the fire where you can enjoy your own cognac, provided you share with the innkeeper.

Oatmeal Scones with Cranberries

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Ingredients 1 ½ cups all-purpose flour preferably King Arthur Flour

½ cup dried cranberries

¼ cup sugar

½ cup milk

1 tbsp baking powder

10 tbsp unsalted butter, melted and warm

½ tsp salt

1 large egg

1 ¼ cup old fashioned rolled oats

Directions Preheat the oven to 450°F. Line large ungreased cookie sheets with parchment paper. Whisk together dry ingredients followed by oats and cranberries. In a separate bowl, whisk together milk, egg, and warm butter then add it to the other ingredients. Transfer to a lightly floured surface and pat dough into an 8’’ round by ¾ thick. Cut into 8 wedges and place on a cookie sheet at least ½ inch apart. Bake for 10 to 12 minutes.

Main Dishes Homemade Pizza Bitchin’ Summer Vegetable Grilled Cheese Trout with a Madeira Sauce Maple Teriyaki Marinade The Wayside Inn’s Mississippi Pot Roast

Beech Hill Automotive 4093 MAIN STREET, BETHLEHEM, NH 03574 BeechHillAuto Beech Hill Auto has been serving the Bethlehem community since 1987. They offer complete automotive repair services, State of NH vehicle inspection service and towing services.

Hidden Gem: Attending cruise nights and the car show at Beech Hill Auto.

Homemade Pizza

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Ingredients Fresh pre-made pizza dough Crushed Tomatoes

Servings: 2-4

Salt Pepper Oregano Parsley 1 block of fresh whole milk mozzarella, shredded or sliced Real Romano grated cheese

Directions Preheat oven to 425°F. Make your pizza sauce by combining crushed tomatoes, salt, pepper, oregano, and parsley in a bowl. Spread out the dough on to pizza sheet. Spread sauce to your liking. Top with Romano cheese, mozzarella, and any topping you prefer (we recommend hot cherry peppers, chopped small and spread evenly over the whole pizza. It’s a taste you will love!) Bake approximately 10–15 minutes until cheese is bubbly. Remove from oven, wait a few minutes, then slice.

Bitchin’ Kitchen Truck BETHLEHEM, NH 03574 bitchinkitchentruck.com Bitchin-Kitchen-Truck-106158417756050 bitchinkitchentruck New Hampshire based food truck, serving all your favorite comfort foods! Available for catering and events.

Bitchin’ Summer Vegetable Grilled Cheese Ingredients 1 zucchini 1 summer squash

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2 tbsp of fresh chopped basil 1 tbsp of fresh chopped parsley ½ tbsp fresh lemon juice 1-quart ricotta cheese Loaf of bread, we suggest sourdough Oil Salt and pepper

Directions Cut zucchini and summer squash in long strips. Coat with oil, salt, and pepper, and grill until tender. Add basil, fresh chopped parsley, and fresh lemon juice to the ricotta cheese. Generously spread ricotta mixture on bread, we suggest sourdough. Top ricotta with grilled vegetables. Butter bread, grill and enjoy! Variation: add 2 tbsp of pesto to ricotta.

Maplewood Train Station Restoration THE MAPLEWOOD TRAIN STATION IS LOCATED ON MAPLEWOOD HILL ROAD, JUST OFF ROUTE 302 maplewoodtrainstation.org maplewoodtrainstationNH maplewoodtrainstationNH The Maplewood Train Station was built in the late 1800’s and in use through the early 1920s. The period trains regularly brought hundreds of visitors from Boston, New York City, and surrounding areas to enjoy all that Bethlehem had to offer. When the automobile became more popular, people stopped using trains as their primary means of transportation. By the mid 1920s, the Maplewood Train Station became vacant, and has remained so ever since – almost 100 years. Yet, it’s still standing! And we have embarked on a project to restore it to its initially state, similar to many other train stations in the area. Please visit our website to learn more and help support this great restoration project.

Hidden Gem: The history of Bethlehem. There’s so much of it and it’s so interesting, and while much of it has been lost, there’s still a lot that remains. History can be found by talking to people, reading the signs around Town, stopping in the bookstore to flip through some of the Bethlehem history books, or by taking a tour of the old houses or remnants of the railroad era. 38

Trout with a Madeira Sauce

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Ingredients For the Trout

For Madeira Sauce

2 pounds of local trout fillets

1 cup beef stock

2 tbsp minced onion

1 tbsp flour

¼ cup unsalted butter, melted

½ cup yellow onion, diced

1 tsp salt

1 cup Madeira wine

1 tsp pepper

2 ounces of shiitake mushrooms, thinly sliced

1 tsp paprika Red pepper flakes, to taste

2 tbsp butter Salt and pepper to taste

Directions For the Madeira Sauce Chop onions and fry in butter. Once softened, add the mushrooms, and cook until golden brown. Sprinkle in the flour, gradually add warmed stock and mix well. Cover, and simmer for 15 minutes. Add the Madeira wine in the last 5 minutes of cooking. Season with salt and pepper to taste. For the Trout Heat oven to 350°F. Butter a glass casserole - large enough so that the fillets aren’t crowded. Lay the fillets in a single layer in the glass casserole. Whisk the melted butter, minced onion, salt, paprika, pepper, and red pepper flakes until well blended. Pour the sauce evenly over the fillets and cook until fillets are flaky (8-10 minutes). When finished, pour Madeira sauce over the fish. This dish goes well with mashed potatoes and locally grown asparagus.

The Forest Society: The Rocks 4 CHRISTMAS LANE, BETHLEHEM, NH 03574 forestsociety.org/the-rocks TheRocksNH The Rocks in Bethlehem, New Hampshire is the North Country Conservation & Education Center for the Society for the Protection of New Hampshire Forests. Known as a popular NH Christmas tree farm, the 1,400-acre property offers much more. Beyond the neat rows of Christmas trees lined by perfect stone walls lies a world of history, wildlife, and experiential learning. The property is open to visitors year-round, presenting both structured and self-guided tours and programs. Choose a beautiful tree at Christmas time, discover the sweet process of creating maple syrup in early spring with our hands-on Maple Tours (NOTE: in-person tours are canceled for spring 2021), enjoy the revival of vernal pools as the snow melts, the full bloom of summer, and the kaleidoscope of color in the fall. Originally the summer home of the well-heeled Glessner family, The Rocks includes several buildings listed on the National Register of Historic Places. A maintained trails system welcomes visitors year-round, leading guests on short, easy strolls or longer hikes, past magnificent views of the Presidential Range and preserved wildlife habitat.

Maple Teriyaki Marinade

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This recipe can be used for salmon, venison or beef.

Ingredients

Servings: 1

⅓ cup maple syrup ⅓ white wine 3 tbsp soy sauce 1 small onion, minced 12 cloves of garlic, minced Freshly ground pepper

Directions Combine maple syrup, white wine, soy sauce, onion, garlic and black pepper in a shallow non-aluminum bowl large enough to hold whatever you wish to marinade. For salmon, marinate for 1 – 3 hours, for venison or beef marinate overnight.

The Wayside Inn & Restaurant 3738 MAIN STREET, BETHLEHEM, NH 03574 thewaysideinn.com bythewaysideinn The Wayside Inn is a historic property in Bethlehem, NH. The original house was built in 1821 and the property had been a functioning Inn since 1910. Since the current Innkeeper purchased the Inn & Restaurant in 2017, the building, along with the restaurant have received some much-needed updates & attention, while still maintaining the original character. The Wayside Inn Restaurant now features an eclectic menu that rotates three or four times a year and provides delicious, well made, comfort food to travelers, locals and guests alike.

Hidden Gem: My favorite hidden gem of

Bethlehem is Bretzfelder State Park. I love walking there alone, with friends, or with the dogs in all seasons. It’s gorgeous and never crowded.

The Wayside Inn’s Mississippi Pot Roast Ingredients 2-3 lb bottom round beef roast ¼ lb unsalted butter 1 packet dry ranch dressing mix 3 pepperoncini or banana pepper ¼ cup white wine 1 medium yellow onion 2 garlic cloves 4-6 qt water ⅛ -¼ cup corn starch

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Directions Preheat oven to 350°. Take half the packet of ranch and rub it evenly over the roast and place on a roasting pan. Bake in oven for 20-25 minutes to sear the roast. In a deep baking pan, place the roast, the remaining contents of the ranch packet and the rest of the ingredients and bake until beef is tender and pulls apart with a fork (20-25 minutes per pound). To slightly speed up the baking process, you can heat liquid before placing in oven. To make gravy, skim top layer of butter off the top of the liquid in the roasting pan and whisk into corn starch to make a slurry, slowly pour the slurry into the remaining liquid, over medium heat, while whisking until desired thickness.

Desserts Cherry and Walnut Goat Ice Cream Pumpkin Bars Apple Pie Gluten-Free Blueberry Rhubarb Crisp Heidi’s Famous Lemon-Herb Shortbread Cookies Honey Panna Cotta Mrs. K’s Maple Blueberry Tea Cake Cleo’s Chamomile Ice Cream Hedgehogs WREN’s Community Cookies Midnight Meaty Dog Biscuits

Bethlehem Country Club, LLC 1901 MAIN STREET, BETHLEHEM, NH 03574 bethlehemcountryclub.com bethlehemcountryclubnh Golf has been played at the Bethlehem Country Club since 1898 when a 9-hole course first opened to the public. Bethlehem was already well known as a splendid resort destination, with more than 30 hotels and guest houses to accommodate summer visitors. These visitors were anxious to try the new game of golf. In 1909, Donald Ross, a young Scottish architect was hired to redesign and expand the course to 18 holes. It was the first course designed in NH by Ross, although he went on to design many others around NH. In 1949, the Bethlehem Country Club was purchased by the Town of Bethlehem. It was operated and improved throughout the years. In 2019, the Town decided to sell the Bethlehem Country Club. In Fall 2020, a pair of Bethlehem residents purchased the property and has been dedicated to renovating and winterizing the clubhouse. They will also be expanding their menu to include an ice cream shoppe.

Hidden Gem: There is a hike off Lewis Hill Road that overlooks Aggasiz Street, Mount Cleveland Road, and the White Mountains. It’s not a difficult hike, is well-marked, and the views are breathtaking! 46

Cherry and Walnut Goat Ice Cream

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Ingredients 3 cups goat’s milk

¾ cup chopped walnuts

⅓ cup plus 2 tbsp honey

1 tbsp honey

2 egg yolks

½ cup cherries, pitted and cut in half

1 pint of heavy cream ½ tbsp whiskey

Directions Combine the goat’s milk and honey in a medium saucepan and bring to a simmer, stirring often. Lightly beat egg yolks in a medium bowl. Slowly mix in about a ½ cup of the hot milk, to temper the yolks. Pour the egg and milk mixture into the saucepan and continue cooking over medium-low heat for another 5 minutes, stirring constantly until it thickens slightly. Remove from heat, strain through a sieve, and let it cool. Once it’s cool, refrigerate for at least 4 hours or overnight. Add cream and whiskey to the cold mixture and pour into your ice cream maker. Churn according to manufacturer’s directions. While the ice cream is churning, prepare the caramelized walnuts. Combine walnuts and 1 tbsp honey in a non-stick skillet. Cook over medium heat for about 4 minutes, stirring often. Set aside to cool. Once the ice cream is ready, fold in caramelized walnuts and cherries. Freeze in the freezer until desired hardness.

Doogan’s 2021 MAIN STREET, BETHLEHEM, NH 03574 qwerkzfudge.com/home doogansdogsandgifts doogans_bethlehem Doogan’s is a small gift shop offering a variety of items including many local crafts. Many of our gifts are made in New Hampshire. We also have local crafters which offer knit items, candles, jewelry, honey, maple syrup, signs, fudge, lotions, and soaps. We make our fudge in the shop to sell there, as well as sending it out to many area stores throughout New England. Doogan’s has something for everyone!

Hidden Gem: Mt Agassiz has always been a great escape for me. I grew up near here and spent many days climbing to the top with friends and enjoying the great views and the history within the hill. I remember as a kid thinking that there was a cave that would take you inside a hidden world inside the mountain. While we searched high and low for that cave, we never found one, but we did find a rich history of years gone by. To this day, it’s impossible to climb Mt. Agassiz without becoming a part of that history of tourists enjoying the observatory, the “train ride” up, and the bears. If you need a worthwhile hike to collect your thoughts (while enjoying some great views), you won’t be disappointed. 48

Pumpkin Bars

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Ingredients For the Pumpkin Bars

For the Frosting

2 cups pumpkin

3 oz cream cheese

1 cup vegetable oil

1 tsp vanilla

2 cups sugar

1 tbsp heavy cream

4 eggs

1 ¾ cups confectioners’ sugar

2 cups flour

¾ stick softened butter

2 tsp baking powder ½ tsp salt 1 tsp baking soda 2 tsp cinnamon 1 tsp ginger

Directions Directions for the Pumpkin Bars Mix all ingredients together. Bake at 350°F for 20-25 minutes on a greased jelly roll pan. Cool, then frost. Directions for the Frosting Mix softened butter and cream cheese until well blended. Add confectioners’ sugar and vanilla. Mix until creamy.

Maplewood Lodge #100 Independent Order of Odd Fellows WE MEET IN THE DINING HALL AT THE DURRELL MEMORIAL UNITED METHODIST CHURCH (2057 MAIN STREET) THURSDAY EVENINGS AT 7PM, SEPTEMBER THROUGH MID-JUNE. odd-fellows.org The Independent Order of Odd Fellows originated in England as an organization pledged to help those less fortunate than themselves. Because 18th Century English society was very stratified, these men were considered “odd fellows” and the name stuck.

Odd Fellowship in the United States was founded in 1819 in Baltimore. Maplewood Lodge was chartered in 1900 and has met continuously since that time. Living by the tenets of friendship, love, and truth, the Lodge supports local charities, provides scholarships to students pursuing higher education and performs roadside cleanups on Maple Street from Main Street to the Hollow. We chose a pie recipe to represent our popular “Pie for Breakfast” fundraiser events.

Hidden Gem: The Bethlehem Heritage Society Museum. The Museum has displays covering a wide range of local history including hotels, railroads, Bethlehem’s military veterans, and Frances Glessner Lee’s role in the development of forensic science. It is well worth visiting to learn more about the history of our wonderful town. 50

Apple Pie

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Ingredients For the Crust

For the Pie Filling

2 cups flour

4 cups peeled and sliced apples

1 ½ cups Crisco

½ cup sugar

½ cup butter

1 tbsp corn starch

½ cup cold water

1 tsp cinnamon

Servings: 6-8

1 egg 1 tbsp vinegar

Directions For the Pie Crust: Add egg and vinegar to a bowl and stir. Mix in all other ingredients and refrigerate for 30 minutes before using. For the Pie Filling: Mix all ingredients together in a large pot, then add ½ cup water. Bring to a boil and thicken slightly. Cool to warm. Roll out two pie crusts. Place one in the pie pan and pour in filling. Place top crust. Make 3 slits on top. Bake 30 minutes at 350°F.

Meadowstone Farm 809 BROOK RD, BETHLEHEM NH 03574 meadowstonenh.com MeadowstoneFarmNH Meadowstone was founded with a vision to create and strengthen community through agriculture. Welcoming folks to tour the farm, hosting school groups, working with food pantries, and donating plants and gardens are ingrained practices. We are passionate about where we live, what we do, and how we give. After our employees, our soil is our most valuable resource and every decision is made through that lens. Cover crops, organic mulch, compost, mycorrhizal fungi, tarps, and low till practices keep our soil alive and thriving. Tilling is our awful reality for uncontrollable weeds, but we are slowly transitioning all our greenhouses and gardens to no-till. All our animals enjoy rotational pasture, room to roam, and organic grain. We dropped our organic certification in 2008 when we felt the process and label were being watered down by corporate agriculture on a national level. Our practices are above and beyond current organic standards and customer accountability is our certifying agency. We love our local farmer friends who are certified organic, we just chose a different row to hoe. Tour the farm, ask questions, see how.

Hidden Gem: Floating down the ammo (Ammonoosuc River) from “bridge to bridge”, cross country skiing at 5 corners off Trudeau Road, and any concert at The Colonial! 52

Gluten-Free Blueberry Rhubarb Crisp

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Ingredients 4 cups blueberries (fresh or frozen) 2 cups rhubarb (fresh or frozen) 2 cups gluten-free rolled oats ½ cup gluten-free oat flour ¼ cup coconut oil ⅓ cup honey 1 tsp cinnamon ½ tsp nutmeg

Directions Preheat oven to 350°F. For the Filling: Mix blueberries and rhubarb in deep-dish cast iron pan, pie pan or casserole dish. If using frozen fruit, place fruit-filled pan in pre-heating oven while preparing topping. For the Topping: In a separate bowl, mix oats, oat flour, cinnamon, nutmeg. Add coconut oil and honey and mix by hand until all ingredients are incorporated. Spread topping evenly over filling. Bake for 45 minutes, until filling is bubbly, and topping is golden brown.

Mountain Roots Farm 4123 MAIN STREET, BETHLEHEM, NH 03574 mountainrootsfarm.org mountainrootsfarm

mountainrootsfarm

Mountain Roots Farm is a Flower Farm that offers seasonal wedding design services featuring farm-grown blooms. Heidi, the farmer-florist also loves baking and specializes in European-style baked goods, crafted with the best local ingredients. You can purchase Mountain Roots Flowers and Pastry at the Littleton Farmer’s Market running Sundays, June through October, special Farm Open Houses (Mother’s Day and Holiday season), the Littleton Food Co-op, and local boutiques. Mountain Roots also offers a seasonal Bouquet CSA featuring the best of Heidi’s flowers, and other membership perks. Make sure to follow Mountain Roots Farm on Facebook and Instagram to stay up to date on our offerings!

Hidden Gem: Mount Agassiz makes for a beautiful quick hike to some of the best views of Franconia Notch. It’s just enough to get your blood pumping and rewards you with a peaceful picnic spot and 180-degree mountain views! In the winter I like to hike up the access road and sled down, what fun! 54

Heidi’s Famous Lemon-Herb Shortbread Cookies Ingredients 2 sticks (8 ounces) unsalted butter, softened at room temperature ½ cup granulated sugar

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¼ cup confectioners’ sugar ½ tsp sea salt 2 egg yolks 2 cups all-purpose flour Zest of 2 lemons (or lime, grapefruit, orange!) 2 tbsp finely chopped herbs - I use what is fresh from the garden and in season! Some favorite flavor combinations are- Lemon + Basil, Orange + Thyme, Grapefruit + Rosemary

Directions Massage Citrus zest into the granulated sugar. In a large bowl, cream the butter, citrus sugar, confectioners’ sugar and salt. Once fluffy and blended, add the egg yolks and mix until combined. Add the flour and gently mix until just combined (don’t overmix or the cookies will not have the right texture) Add chopped herbs and gently blend. Once the dough is mixed, turn dough onto a clean counter top. Split dough in two to make it easier to work with. Form dough into a 1-2-inch diameter log. This will take a little time so be patient! I work the dough into the approximate finished length and diameter, and then use plastic wrap or parchment paper to roll it out, so the edges are round, smooth and cohesive. Wrap your dough logs and put in the fridge to set for at least one hour. Preheat the oven to 350°F. When the dough is chilled and firm, use a sharp knife to cut the dough into ¼ to ½-inch thick slices. Arrange the cookie dough spaced out on a lined cookie sheet, and bake for 12 minutes, until the cookies have a slight golden hue.

Rosa Flamingos 2312 MAIN STREET, BETHLEHEM, NH rosaflamingosrestaurant.com rosaflamingos

rosaflamingos

‘Eating & Drinking Establishment’ – offering classic Italian comfort food along with creative, seasonal specialties. Plus, the best pizza, wings, and homemade desserts. We use only the freshest ingredients sourced from our local farms and artisans whenever possible. Real food by real people, in a relaxed and friendly atmosphere. Outdoor dining & bar heated deck with tent – reservations accepted – take out available.

Hidden Gem: Bretzfelder Park 56

Honey Panna Cotta

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Ingredients 1 cup whole milk 1 tbsp gelatin 3 cups heavy cream ½ cup honey Pinch of salt

Directions In a small bowl, sprinkle gelatin over milk and let soften. Gently heat cream, honey, and salt over medium heat. Add softened gelatin to cream mixture and stir to combine. Pour into dessert dishes. Cover and refrigerate until set. We like to serve with fresh seasonal berries and Italian cookies.

Sullivan Creative 181 MAPLE STREET, PO BOX 475, BETHLEHEM, NH 03574 sullivancreative.com sullivancreative Sullivan Creative is an award-winning, full-service marketing agency. We use the right marketing mix to build awareness, generate excitement, and deliver results for our clients. After 30-plus years in business, we continue to thrive by fine tuning our skills and services to meet the changing demands of our clients and the marketplace. Sullivan Creative has the capabilities of a large agency but makes it a priority to become a true partner with each of our clients by developing personal and long-lasting relationships. We work with businesses and organizations of all sizes and specialize in branding campaigns, complete, year-round marketing programs, and website design and development. For more information and an online portfolio, visit sullivancreative.com.

Hidden Gem: The Trail running alongside Barret Brook from behind the town pool to the Lahout’s Apartments on Maple Street 58

Mrs. K’s Maple Blueberry Tea Cake

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Ingredients For the Cake

For the Topping

½ cup pure maple syrup

¼ cup pure maple syrup

¼ cup butter softened

¼ cup sugar

1 egg

⅓ cup flour

½ cup milk

½ tsp cinnamon

2 cups flour

¼ cup unsalted butter

Servings: 6-8

2 tsp baking powder ½ tsp salt 2 cups blueberries

Directions Preheat oven to 375˚F. Mix maple syrup, butter, egg, milk, flour, baking powder, salt, and blueberries. Spread in a 9” greased pan. For the topping, mix sugar, maple syrup, flour, cinnamon, and unsalted butter. Work mixture into crumb-like balls and place on top of cake mixture. Bake at 375˚F for 40-45 minutes.

Super Secret Ice Cream Club LITTLETON FARMERS MARKET, 77 RIVERGLEN LANE, LITTLETON, NH 03561 OPEN SUNDAY 10AM – 1PM FROM JUNE THROUGH OCTOBER supersecreticecream.com SuperSecretIceCreamClub supersecreticecream Super Secret Ice Cream is tiny batch ice cream made from scratch in the heart of the White Mountains. We started out in our little backyard ski-tuning shack, creating unique and classic ice cream flavors in handpacked pints and our beloved ice cream cookie sandwiches. You can find us at the Littleton Farmer’s Market in the summer months and we offer pick-ups at our kitchen periodically throughout the Winter. Visit our website to learn more or send us an e-mail: hello@supersecreticecreamclub.com. This simple ice cream recipe was dreamt up by our friend Cleo, whose family runs one of our favorite shops in Bethlehem, Lonesome Woods.

Hidden Gem: My favorite “hidden gem” of Bethlehem isn’t hidden but right on Main Street, the Colonial Theatre! I’ve been attending movies and events for over ten years now and it is the best part about living in Bethlehem. The staff & volunteers are welcoming, fun and inclusive. They provide blankets when it’s chilly and the concession stand has the best organic popcorn (make sure you add nutritional yeast and extra butter!). 60

Cleo’s Chamomile Ice Cream

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Ingredients 2 ½ tbsp non-fat milk powder

2 ½ tbsp White Mountain Apiary Honey

¾ cup sugar

¼ cup dried chamomile flowers

1 ¼ cup Hatchland dairy cream

1 cup crushed honeycomb candy (optional)

1 ¾ cup Hatchland milk

Directions Whisk together your non-fat milk powder & sugar in a bowl and set aside. In a small saucepan, add cream, milk, and honey. Cook, whisking slowly on medium heat. Keep an eye on it, you don’t want your dairy to scorch. Let it come to a rolling boil. Pour in your non-fat milk powder & sugar mixture, whisking to prevent clumps. Turn your heat down to a low simmer and cook for 3-4 minutes and whisk to prevent scorching. After 3-4 minutes, turn off the heat and add your chamomile flowers. Stir to make sure the flowers are submerged. Steep your flowers in the cream mixture for 5-10 minutes. Strain your ice cream mix into a shallow bowl & place in an ice bath (if it’s winter time in Bethlehem, put it outside in a pile of snow!) Stir every once in a while, until your mixture cools down (about 50 degrees or below). Once your mixture is cooled down, cover it and let it sit in your fridge overnight to develop a deeper flavor. Churn your ice cream! Follow your ice cream makers instructions. If you’re adding honeycomb candy. Crush the candy into small bits while the ice cream is churning. Once it’s finished churning, use a spatula to scrape ice cream into your freezer container and fold in the honeycomb bits. Place your ice cream in the back of your freezer with an airtight lid and let freeze for 3-5 hours (depending on your freezer, or you can enjoy it right out of the machine like soft serve).

The Maia Papaya 2161 MAIN STREET, BETHLEHEM, NH 03674 themaiapapaya.com themaiapapayacafe

themaia.papaya

Hey Everybody - come visit us, just your friendly local cafe serving up the best espresso, coffee, smoothies, breakfast and organic vegetarian lunch around, oh yeah and the yummiest homemade goodies, baked right here! We’re proud to be a part of one of the best communities in the White Mountains and serving locals and visitors for the past 14 years! Umm... coffee time.

Hidden Gem:

Walking trails at The Rocks 62

Hedgehogs

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Ingredients 4 cups walnuts 2 cups date, roughly chopped and checked for pits 3 cups unsweetened shredded coconut, plus more for rolling 2 cups brown sugar (I have made this without sugar successfully) 4 eggs

Directions Grind the nuts and dates together in the food processor. Transfer to a large bowl. Add 3 cups coconut, brown sugar, and eggs. Combine (using your hands is easiest) to make a gooey, sticky, scoopable mixture. Add several cups of the extra coconut to a dish for rolling. Using a scoop or spoon, drop scoops of the wet mix into the coconut. Roll to cover the outsides of the cookies. Place on a parchment lined baking sheet, leaving roughly an inch between each cookie. Bake in a preheated 350°F oven for approximately 20 minutes, or until lightly browned and slightly firm. Cool on the pans. Store covered. These freeze very well. These can easily be made vegan by substituting the eggs for applesauce (1 egg = ¼ cup applesauce) Feel free to substitute different nuts or seeds for the walnuts and experiment with other dried fruits as well. Have fun!

Women’s Rural Entrepreneurial Network 2011 MAIN STREET, BETHLEHEM, NH 03574 wrenworks.org wrenworksnh

wrenworksnh

WREN was founded over 25 years ago, powered by rural women committed to the mission of supporting better lives and livelihoods, enhancing the vitality of Bethlehem’s Main Street and practicing and promoting innovation in rural economic development. Through the years, WREN’s work has impacted thousands of people across New Hampshire’s North Country by providing technical assistance training and market access for local entrepreneurs and artists and providing educational, cultural and social events for the entire community. The Gallery at WREN and The Local Works Marketplace at WREN support the livelihoods of local artists while also increasing the vitality of Bethlehem’s Main Street. WREN has also gained recognition from national organizations, such as the Ms. Foundation and the Aspen Institute, for its innovative efforts in addressing the needs of rural entrepreneurs. WREN’s Community Cookie recipe is adapted from Milk Bar’s “Compost Cookies”, a WREN staff favorite.

Hidden Gem: Have you been hunting for the perfect spot to see that pinkish hue that lights up the mountains come sunset? One of the best places in Bethlehem to spot that elusive alpenglow is right from the sidewalk right in front of Local Works Marketplace! Especially come wintertime, you’ll often spot WREN’s staff standing out front, watching the beautiful show. 64

WREN’s Community Cookies

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Ingredients 1 ⅓ cups all-purpose flour ½ tsp baking powder ¼ tsp baking soda 1 tsp salt 1 cup coarsely crushed potato chips 1 cup coarsely crushed pretzels, I prefer sticks or minis 4 graham cracker rectangles coarsely crushed (approximately 1 cup) ½ cup semi-sweet chocolate chips

½ cup butterscotch chips ⅓ cup quick or rolled oats 1 tbsp coffee grounds, not instant coffee 1 cup unsalted butter softened to room temperature 1 cup granulated sugar ⅔ cup firmly packed brown sugar 1 large egg room temperature ½ teaspoon vanilla extract

Servings: 24 cookies

Directions In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. In another bowl, toss together the crushed potato chips, crushed pretzels, crushed graham crackers, chocolate chips, butterscotch chips, oats, and coffee grounds. In a large bowl, use a mixer (medium speed) to cream the butter and sugars (approximately 3 minutes). Add the egg and vanilla extract and beat again until completely combined. Reduce mixer speed to low, add the flour mixture. Don’t over mix the dough. With the mixer still on low speed, add the bowl of mix-ins, only for about 10 seconds. Continue mixing with a spatula, stirring carefully until everything is thoroughly combined. Using a cookie scoop (approx. 1 and ½ tbsp), roll the dough into balls. Chill in the refrigerator at least 1 hour and up to 3 days. Preheat the oven to 375°F. Line baking sheets with parchment paper, and place chilled dough balls on them. Depending on size of cookies, bake for 12-16 minutes, just until the edges start to brown. Remove from oven and allow cookies to cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely. 65

Midnight Meaty Dog Biscuits Ingredients Large Pack:

Small Pack:

4 ½ cups all-purpose flour 4 cups whole wheat flour 1 cup corn meal ½ cup nonfat dry milk powder 2 ¼ tsp (1 envelope) active dry yeast ¼ cup warm water 1 ½ cups meat stock ½ cup pan drippings 1 egg, beaten (optional) 1 tbs milk (optional)

2 cups all-purpose flour 2 cups whole wheat flour ¾ cup corn meal ¼ cup nonfat dry milk powder 1 tsp (½ envelope) active dry yeast ⅛ cup warm water ¾ cup meat stock ¼ cup pan drippings 1 egg, beaten (optional) 1 tbs milk (optional)

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Notes May use a blend of flours, corn meal, ground oats, cracked wheat to equal 9 ½ cups for a large pack or 4 ¾ cups for a small pack. This is an excellent way to use up the last bit of rye flour or old semolina that you found in the back of a cupboard. Dry milk powder can be increased but don’t omit it - it feeds the yeast and helps the cookies to rise in the oven. The stock and pan drippings provide the flavor of the biscuits and any salt - you can substitute vegetable cooking water, leftover broth, or other meat cooking liquid.

Directions Preheat oven to 300°. In a large mixing bowl, put the yeast and warm water - allow yeast to bubble (proof). In a separate bowl, combine the flours and dry milk. Add pan drippings and stock to the yeast mixture - room temp or warm to the touch is OK, but not hot from the pan. Slowly add the dry ingredients to the wet. If the dough is crumbly, add a teaspoon of water. If the dough is sticky, add a teaspoon of flour. On a floured board, roll out dough to ¼ inch thick. Cut biscuits using cookie cutters or make squares with a knife. Quantity of cookies varies based on size of cutters. Optional: In a small bowl, combine the 1 egg and 1 tbs milk. Brush on the cookies for a pretty, glossy finish. Bake on ungreased cookie sheets for 45 minutes. Turn off the oven. Allow cookies to remain in the oven as it slowly cools, for 6 hours or overnight, to fully harden.

Recipe Submitted By: Veronica Morris, a Bethlehem resident From William & Flash Morris, adapted from their Auntie Snezka

Craft Cocktails Aviation Martini Mary’s Margaritas North Country Bourbon Smokin’ Sunset Mud Season Manhattan Mezcal Moonrise

Cold Mountain Café 2015 MAIN STREET, BETHLEHEM, NH 03574 coldmountaincafe.com ColdMountainCafe

coldmountaincafe

Providing a farm-to-table menu allows Cold Mountain Café the opportunity to celebrate farms and other small businesses in Northern New England. We offer inventive, internationally-inspired cuisine and craft cocktails by friendly and informed staff. Gluten-free, vegetarian, and vegan-friendly, there is something for everyone at Cold Mountain! To our patrons, we give our thanks; to newcomers, welcome!

Aviation Martini

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Fasten your seatbelts, we are taking off...

Ingredients

Servings: 1

2 oz of gin ½ oz of Luxardo liqueur ¼ oz creme de violette ¾ fresh lemon juice

Directions Fill a martini glass with water and ice to chill the glass. Add all ingredients to a shaker. Shake well & strain into chilled glass. Garnish with lemon twist and one luxardo cherry.

The Mulburn Inn 2370 MAIN STREET, BETHLEHEM, NH 03574 mulburninn.com The-Mulburn-Inn-107852155930850 Relax in the cozy, romantic atmosphere of this New England bed and breakfast inn, where legends such as Cary Grant and Barbara Hutton honeymooned, and Joe DiMaggio and Marilyn Monroe escaped from adoring fans. You can too. Enjoy the spacious wrap around-porch for a relaxing afternoon or sit by the fire where you can enjoy your own cognac, provided you share with the innkeeper.

Mary’s Margaritas

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Ingredients 1 part tequila like Corralejo Resperado or Milagro Silver ½ part Quantro or Triple Sec

Servings: 1

½ part fresh lime juice

Directions Mix all ingredients. Shake and pour in a glass over ice.

North Country Bourbon

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Ingredients 1 oz maple syrup 1 oz water

Servings: 1

2 oz bourbon

Directions Mix maple syrup and water in a microwave safe container. Heat to warm. Add bourbon and enjoy on a cool New Hampshire evening.

Town of Bethlehem Select Board TOWN HALL, 2155 MAIN STREET, BETHLEHEM, NH 03574 bethlehemnh.org This is a favorite drink after a loooong Select Board meeting and a great way to end the day. Select Board meetings in Bethlehem are great as we all work together for the common good of the Town and all want the same great things for the Town. We all enjoy the outdoors, the people, and the uniqueness that exists in our community. Come join us and experience the great activities we get to enjoy every day.

Hidden Gem: The Town is the hidden gem of the White Mountains as it has so many unique and special things to offer.

Smokin’ Sunset

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Ingredients ¾ oz Campari ¾ oz sweet vermouth

Servings: 1

¾ oz bourbon of your choice

Directions Fill a martini glass with ice and water to get it good and chilled. In a mixing glass add ice, Campari, sweet vermouth, and bourbon of your choice. * Shake ingredients to mix well and chill. Empty the martini glass. Shave a twist of orange peel and together with a cinnamon stick use a blow torch to smoke them. Put the martini glass upside down over the peel and cinnamon to capture the smokiness in the glass. It will stick to the chilled, wet glass quite well. If you don’t have, or want to do the smoking step, just add the orange peel and cinnamon stick to the martini glass. Pour the contents of the drink into the martini glass over the orange twist and cinnamon straining the ice while you pour. Enjoy and relax! *We add more bourbon as we like it bourbon heavy and less sweet. Also, no need for an expensive bourbon as it’s mixed with other alcohol - perhaps a Bulleit, Buffalo Trace, Willet, or Elijah Craig.

White Mountain Creations PO BOX 370, BETHLEHEM, NH 03574 whitemtcreations.com White Mountain Creations makes a variety of items for your home from materials sourced in the White Mountains. Some are whimsical such as the driftwood lamps or the greeting cards while others are more functional such as wood-turned vases, raw wood-edged tables, or fine photography capturing images in all walks of life. All items are finely crafted to bring some of the White Mountain’s beauty to you!

Hidden Gem: If I had to pick one thing, I’d go with the food. For a small town, we are so fortunate to have many delicious restaurants, a brewery with great beer and atmosphere, several farms that provide true farm-to-table organic deliciousness, and several entrepreneurial businesses that make some amazing ice cream, breads, and pastries. We’re so lucky to have all that surrounded by the amazing scenery and activities, with great people too. 78

Mud Season Manhattan

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Ingredients ½ oz sweet vermouth (Carpano Antica or similar) ½ oz Godiva Dark Chocolate Liqueur

Servings: 1

2 oz Bulleit Rye (or similar) Dash of orange bitters Dash of Luxardo Cherry Juice

Directions Stir all ingredients with ice until chilled. Strain and serve in a smoked martini glass or in a smoked rocks glass over a large cube. Garnish with a smoked orange peel and a Luxardo cherry.

Yaro Lighting Studio 2056 MAIN STREET, BETHLEHEM, NH 03574 yarolighting.com YARO-Lighting-145256652291777 yarostudio Yaro Lighting Studio offers handmade limited-edition, site-specific, one-of-a-kind lighting fixtures and illuminated sculptural pieces. Open by appointment only. Call Roland Shick at 603-991-7908.

Hidden Gem:

Yonder Mountain Nursery

Mezcal Moonrise

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Ingredients 2 oz Mezcal 1 oz pineapple cordial (substitute pineapple juice if no cordial)

Servings: 1

¾ oz lime juice, freshly squeezed Slice of lime for garnish

Directions Add Mezcal, lime juice, pineapple cordial and ice, and shake well until chilled. Fine-strain into a rocks glass over fresh ice. Garnish slice of lime and serve.

Hot Beverages Yogi Tea Belgian Hot Chocolate

Balance Bethlehem 2087 MAIN STREET, BETHLEHEM, NH 03574 balancebethlehem.com BalanceBethlehem Balance Bethlehem offers a range of practices and treatments each nurturing an integrative approach to health and wellness. We offer yoga and other health-promoting movement classes, holistic health & body treatments, and nutritional guidance and demonstrations. As we are each on a personal journey, Balance Bethlehem encourages students to look within and find the style that best resonates with them.

Hidden Gem: Strawberry Hill Forest 84

Yogi Tea

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This tea is health promoting, delicious, soothing, and a great coffee substitute! Prepare with love and care to infuse the highest vibration into your food and drink.

Ingredients 10 oz water 3 whole cloves (beneficial to the nervous system) 4 whole green cardamom pods, cracked (digestive aid) 4 whole black peppercorns (blood purifier) ½ stick cinnamon (strengthens the bones) ¼ tsp black tea ½ cup milk or non-dairy alternative 2 slices fresh ginger root (healing for colds, warming, increases energy)

Directions Bring water to a boil and add spices. Cover and boil 15-20 minutes, then add black tea. Let sit for a few minutes, then add the milk and return to just boiling. Remove from heat immediately, strain, & sweeten with honey if desired. For a stronger tea, use extra ingredient(s) of choice and allow it to sit overnight. Reheat and strain the next morning.

Bethlehem Public Library 2245 MAIN STREET, BETHLEHEM, NH 03574 bethlehemlibrary.org BethlehemNHLibrary

BethlehemNHLibrary

Make the Library your first stop! Come to the library and leave with the knowledge to make the most of your visit to the Bethlehem area. Be it history, hiking, or maple syrup, we can point the way. Is genealogy your passion? We have the tools to start your search or renew your efforts. Want to learn what Bethlehem looked like in the early 20th Century? We are your eyes to the past with our fully digitized White Mountain Echo newspapers. Looking for a few good reads during your trip? We have books for sale all year long. Need some screen time? Use our free Wi-Fi, in the building and in the parking lot. No password needed. Look for our Story Walk beginning in Summer 2021. We love visitors. Please drop in and introduce yourself!

Fun Fact: The Library sits on the property that was once the Maplehurst Hotel. It later was the home of the Chase Golf & Tennis Camp. One of the campers was John F. Kennedy Jr. 86

Belgian Hot Chocolate

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Voted Best at the Library’s Hot Chocolate Around the World program, February 2020. Leftover mix can be stored in the refrigerator for a few days, and re-warmed in a saucepan over low heat. If you like thick hot chocolate, making it a day in advance will give it time to thicken up.

Ingredients 1 quart half-and-half or whole milk 8 oz bittersweet or semisweet chocolate, chopped 4 oz (115g) milk chocolate, chopped Tiny pinch of salt ½ tsp ground cinnamon

Directions In a medium saucepan, warm about one-third of the half-and-half or milk, with the chopped dark and milk chocolates, stirring until the chocolate is melted. Whisk in the remaining half-and-half or milk as well as the salt and cinnamon, heating until the mixture is warmed through. Use a hand-held blender, or a whisk, to mix the hot chocolate until it’s completely smooth. (Do not use a standard blender as blending hot liquid can result in the lid coming off while blending.) While the chocolate is ready to serve now, if you let it sit for a few hours, it’ll get richer and thicker the longer it sits. Serving: In Belgium, this is often served with a poof of whipped cream and chocolate curls. Source: davidlebovitz.com/recipe/belgian-hot-chocolate