Wishing a great weekend to everyone out there today! It’s been a crazy week for us East coasters, what with another two foot snow dump this past Tuesday.

That’s ok. New Englanders are a resilient bunch, still smiling. (Some of us.) Grabbing our shovels. (Pick axes?) Pulling on our snow bibs like everyone else, one leg at a time. (I hear another storm’s on the way. Just sayin’ and don’t shoot the messenger.)

Two feet of white stuff is a bit much, and thankfully it wasn’t heavy like last week’s batch. (So say the shovelers at my house.) We already had snow on the ground, so our mailbox is now completely encased in white. I think every mail delivery worker up here should get a big fat bonus check during arctic stretches like this. It can’t be easy.

I spy candied maple bacon biscuits. And fresh cider donuts. Eek!!!

A few weekends ago, in the midst of our kitchen renovations (think no stovetop, oven and kitchen sink for weeks) we escaped the indoor kitchen camping scene for a delicious homemade breakfast up in Sugar Hill, NH at Polly’s Pancake Parlor.

You’ll find all things maple at Polly’s Pancakes.

Jon and I first discovered Polly’s by accident last fall when we sneaked off on a quick weekend getaway to Sugar Hill and Jackson, NH. We visited the Garnet Hill outlet in Franconia then googled for a bite to eat and Polly’s Pancake Parlor came up first. Lucky us, what a great find!

Real maple syrup. Real maple sugar. Real maple spread. My kind of heaven on earth.

Polly’s Pancake Parlor has been around for over seventy-five years now and I know why. Great food, real maple syrup/maple syrup products, and excellent customer service are top priority.

Not to mention the view out the dining room windows!

We’ve since visited twice more with the boys and had a great experience each time.

If you remember nothing else, please note that you can call ahead to Polly’s and get your name on the waiting list. That’s a very good idea if you’re planning a visit. We went during the Christmas holidays and took the boys on our way up to Quebec City.

Shop all kinds of homemade mixes and maple products while you wait.

We called Polly’s when we left the house and still waited twenty minutes after arriving. And we’re an hour and a half away! So do call ahead, especially during busy holiday times.

Some of you know our special little guy Hudson. He’s got Downs and autism, but that didn’t dampen his enthusiasm for delicious homemade pancakes a bit.

In fact, he’s a carb lover. And while he’s got sensory issues and typically covers his face if a camera appears, he forgot all about that when his stack arrived!

So here’s the squeeze on Polly’s. There are different kinds of homemade pancake batter to choose from. Oatmeal buttermilk. Plain. Buckwheat. Corn meal. Gingerbread.

And then there are the add-ins: walnuts and coconut. And your server works behind the long griddles, flipping your flapjacks! And when you finish your first custom stack of three, your server magically reappears with the second. That’s how they do it at Polly’s. And I didn’t hear anyone complaining. Check out their extensive menu here.

Originally Hildex Farm in Sugar Hill, Polly’s Pancake Parlor started in 1938.

Polly’s mills their own flours. And in 2006, they received a James Beard Award in the “American Classics” category.

So if you’ve never been to Polly’s Pancake Parlor, add it to your New England bucket list. You won’t be disappointed.

We left Polly’s and headed to the Garnet Hill Outlet, just a hop, skip and a jump away. If you’re not familiar with Garnet Hill, it’s primarily a women’s clothing company known for natural fibers, linen, fabulous wools and cashmere. They also carry the exclusive Eileen Fisher brand. I didn’t buy anything there, but that’s not the end of the story.

We headed on to Chutter’s in Littleton, NH, not far away. While Jon and the kids shopped at the longest continuous candy counter in the world, I slipped in to the shop next door – Emma & Co. Consignment.

And scored this beautiful Garnet Hill leather bag for a song. Patience is a virtue! The girl who checked me out said they carry lots of Garnet Hill because the outlet is so close.

And quick kitchen update – it’s functional! Kitchen sink, stovetop and oven happened this week. Now it’s just the details. I’ll keep you posted.

Have a beautiful, relaxing weekend and hope it includes a short stack with real maple syrup!

XOXO,

Allie

The post Breakfast Field Trip to Polly’s Pancake Parlor – Sugar Hill, NH appeared first on Through Her Looking Glass.

This little shop has stolen my heart. Hand-painted silk scarves, pottery, paintings, hand-made cards and eclectic artisan gifts in a rustic, serene setting. If you’re local, you must visit Barn In Bloom!

I’ve had several delightful chats with owner and creative, Sarah. (Be sure to check hours first: open Wed. – Sat. only.) Savor homemade soups and artisan breads next door at Buckley’s Bakery and Cafe.

Tattle tale on me: I left my sunroof open on a 74° February day last week. Not recommended here in NH. It snowed 5″ the next day. YASSS! I was shocked to discover my fronts seats and console filled with the white stuff late the next day, had to grab a shovel. Reminds me of that other time when I forgot something else pretty important.

But spring is not so far away. (A girl can dream!) Here’s the personalized doormat I have and love.

Pure sweetness!

Scrumptious and unusual: a slice of fresh rosemary olive oil cake I shared with a friend here. Worth the splurge. This unique little cafe featuring farm to table and Mediterranean cuisine has a free online recipe club . (I signed on the dotted line and so can you.)

“Criticism, like rain, should be gentle enough to nourish a man’s growth without destroying his roots.” -Frank A. Clark

It’s school vacation week here in NH and all continues to be chaotic with our kitchen remodel. A fun adventure none-the-less. Loved hearing about your kitchen renovations in the comments last week, thank you! And look forward to sharing the “after” pictures of ours here. Whenever “after” finally arrives. (Patience is a virtue, so I’m told.)

Enjoying a cup of this in the quiet this morning.

It’s stormy here on the East coast this weekend, stay safe!

XOXO,

allie

The post Favorite Things #3 appeared first on Through Her Looking Glass.

If you haven’t visited the green mountain state of Vermont and sampled a Vermont Pure Maple Syrup Steamer, what are you waiting for? Translation? (Giggle.) Steaming milk whisked to a froth combined with pure maple syrup. A dollop of fresh whipped cream floating on top. A dusting of cinnamon. Now that is a bonafide maple syrup steamer.

Best savored from a hand-thrown mug I might add. That’s all folks. So. Dang. Good. And this New England girl will absolutely swoon for a mugful!

So the first time I tasted a Vermont Pure Maple Syrup Steamer was at the Moon Dog Cafe in Chester, VT a few years ago on a girls’ road trip. It was November and cold. Rainy and RAW. If you live around here, you know raw is that unpleasant combo of piercing cold and wet that goes straight to the bone. (Just like ugly.)

It was that kind of a day, raw. The sky was dark and ominous. The girls and I wandered in and out of artisan boutiques and vintage resale shops on main street. (My favorite – a resale leather shop that specializes in personalized, stamped leather bracelets.)

Cold drops splish-splashed down the window panes and our cold noses both. Early afternoon we stumbled through the swinging door of the Moon Dog Cafe in Chester, VT .

Inside the dimly lit cafe, we stepped back in time. Quaint is the word that comes to mind when I think of Moon Dog. Vintage painted furniture stacked with hand poured soaps and lavendar sachets.Eclectic gifts. Metal tubes of thick hand cream for serious gardeners. (And gourmet pastries for the rest of us.)

Chilled and dripping, we headed straight to the hot drinks counter. That’s when I spied “maple steamer” chalked on the black board menu overhead. Since anything maple reels me in fast, I asked the hippie server about it.

She knew her stuff and in a minute flat, handed me a steaming mug of pure, creamy maple deliciousness. I have quite a few maple syrup recipes here on the blog, but today’s recipe is by far the simplest.

Steam your choice of milk, froth it if you like. Stir in pure maple syrup for a sweet, creamy hot drink that’ll warm you from the inside out. Even on a raw New England day. Top with a dollop of pure whipped cream and a dusting of cinnamon.

I was reminded of that first maple steamer a few weeks ago when Jon and I sneaked (snuck?) away for a whirlwind weekend to Jackson and Littleton, NH. It was another cold weekend. Not cold enough for snow. But wet, yes.

Jackson Falls – Jackson, NH

We breakfasted for a late lunch at Polly’s Pancake Parlor in Sugar Hill. If you’ve never been to Polly’s before, do add it to your bucket list. They’ve been serving pancakes and all things maple for over seventy-five years. They have a million different kinds of home made pancakes on the menu, cooked individually, just for you by your server. (Jon ordered six different kinds, one of them, cornmeal coconut. I sampled – unusual, but delicious.)

That’s when I saw the maple steamer on the menu. I had to have one and it was just as good as I remember from Moon Dog. Maybe even better.

So treat yourself to a little slice of New England on a cold afternoon this winter. Relax by the fire and savor a Vermont Pure Maple Syrup Steamer. Warm, comforting and simply delicious. You’ll be glad you did!

Are you a pottery junkie like me? I’m lucky one of my boys takes pottery and feeds my habit, bringing home beautifully glazed pottery from the wheel. Love it. I also love searching out new pottery for posts here.

The unusual mug featured above was found on our recent whirlwind weekend in northern NH at the League of NH Craftsman Fine Craft Gallery  in Littleton, NH. The mug was crafted in clay by NH resident and potter, David Ernster.

Says David: “I have spent my life working with my hands. There is something spiritual and precious about handmade objects. They connect us to the past, tradition, and passion of the maker – a passion I think we all feel and crave to be a part of. Most of my work is conceived around this personal contact and interaction with the object.

I received a BFA in Metalsmithing from the University of Iowa and my MFA in Ceramics from West Virginia University. While I do make work that is purely sculptural, I am most interested in the things that we use and the ideas of containment, protection and mystery they evoke. What really excites me are the personal objects we interact with in intimate ways in our daily lives.”

Tips for making a Vermont Pure Maple Syrup Steamer:

• Use your choice of milk.
• Use pure maple syrup.
• Use a frother if you have one, or one of these clever milk frothing ideas from Pioneer Woman!
• Optional: top with whipped cream and a dusting of cinnamon if desired

Print

Vermont Pure Maple Syrup Steamer

Ingredients

• 1 1/2 cups milk your choice - dairy, coconut, almond, etc.
• 3 tablespoons pure maple syrup
• Optional Garnish: whipped cream & cinnamon

Instructions

• Heat milk until steaming on the stovetop or in the microwave.
• Stir in maple syrup.
• Froth if desired.
• Pour into a mug.
• Optional: Garnish with fresh whipped cream and a dusting of cinnamon.

You may also like: Maple Chai Tea Latte

or Maple Pumpkin Spice Tea Latte

The post Vermont Pure Maple Syrup Steamer appeared first on Through Her Looking Glass.

New England Bacon Corn Chowder: Best corn chowder recipe ever, adapted from Peter Christian’s Tavern in New London, NH. Thick and creamy chowder, chock full of potatoes, creamed corn, celery, onion and bacon! This is the most requested chowder at our house!

So I made this amazing New England Bacon Corn Chowder for the first time this week. It got two thumbs up and rave reviews from all the Taylor boys. Also the lone Taylor girl. (That would be me.)

There’s something magical about coming in from the cold on a blustery, wintry day to a steaming bowl of creamy corn chowder. Corn chowder with bacon, mind you.

This New England Bacon Corn Chowder is one of the easiest and most flavorful chowder recipes I’ve made. The thick, creamy texture comes from creamed corn, milk and cream. Onion salt and celery salt give great flavor. It tastes even better on the second day.

This recipe is adapted from a corn chowder recipe from Peter Christian’s Tavern in New London, NH. I love publishing great regional recipes, helping preserve our New England culinary heritage.

Says Peter Christian’s Tavern:

“Established in 1975, Peter Christian’s has been serving home made victuals & strong waters to thousands of satisfied customers for over three decades. Nestled in the heart of New London, New Hampshire, the tavern exudes the comfort, antiquity and charm that warms the heart of New Englanders, on even the coldest of days.

Offering guests some of the tastiest morsels around in a relaxed and friendly atmosphere provides not only nourishment for the body, but respite for the soul. With signature sandwiches and recipes that have served up for over 35 years, a single trip to the tavern invokes nostalgia, and the return trips are like a welcoming home. Peter Christian’s is a local favorite because of of its’ unmistakable old New England charm.”

This New England Bacon Corn Chowder recipe is a real treasure and I hope you’ll give it a whirl. Saute the onions, celery and potatoes for just a few minutes. Simmer with water for just a few minutes more. Stir in the creamed corn, spices, milk, cream and bacon. Simmer for twenty minutes.

You’re in for a real treat. I doubled this recipe and so glad I did. We’re enjoying soup and sandwiches for lunch this week. The flavors of this soup meld and taste even better the second day.

Print

New England Bacon Corn Chowder

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 3

Author Allie Taylor

Ingredients

• 3 tablespoons butter
• one medium onion diced
• one celery stalk diced
• 2 medium potatoes diced
• 1 cup water
• 2 - 16 ounce cans creamed corn
• 1 can whole corn
• 2 1/2 cups milk
• 1 cup light cream
• 1 teaspoon basil
• 1 tablespoon parsley
• 1/4 teaspoon pepper
• 1 teaspoon onion salt
• 1 teaspoon celery salt
• 4 slices cooked bacon crumbled
• Optional Garnish: extra crumbled bacon and chopped green onion

Instructions

• Saute onion, potato and celery in butter.
• Add 1 cup of water.
• Simmer until vegetable are tender. (about 10 minutes)
• Add creamed corn,whole corn, milk, cream and seasonings.
• Simmer about 20 minutes. (Do not boil.)
• Serve hot and garnish with extra crumbled bacon and chopped green onion if desired.
• This chowder tastes even better if it sits a little longer or even the next day.

You may also like: Simon Pearce Vermont Cheddar Soup

The post New England Bacon Corn Chowder appeared first on Through Her Looking Glass.

Hello my friends, wishing you a very happy July weekend wherever you may be. Hope you’re soaking in some rays and enjoying some rest and relax with your friends and family this summer. Filling you in today on a quick get-away Jon and I squeezed in a few weekends ago in June, celebrating our twenty-third anniversary in Portsmouth, NH.

First. Can I just say: love this city.

And second. Time: it really flies. And how can it be twenty-three years since we solemnly exchanged vows in that little white church on the village green?

And it seems to me, the older I get — the faster time flies by. And those beyond me, they say he rumbles even faster further down the rails. Yikes!

So I tentatively whisper: “Slow down Father Time.” (He pays no mind.)

That’s why it’s important to take a little breather if you can from the regular routine. Celebrate the important milestones. Because time — it just keep ticking. Whether we stop to celebrate the special moments or not.

So we escaped for a night to Portsmouth, NH just an hour away on the coast. What a quaint and beautiful old New England coastal city with character and history. I love the architecture. Can’t wait to show you the sights. So let’s go!

We stayed at the Sheraton Harborside Hotel, got a fantastic deal on-line through Hotwire, in case you’re thinking of a visit. So we arrive to check in, and the desk attendant, she asks if we’re celebrating anything special. (!)

And of course we are, so we tell her our news. And she says, “Congrats, and let me upgrade you to our Club Access Level.” Gulp. And thank you!

And just like that, suddenly we’re VIP’s, on the elevator, whisked up to the restricted access top floor with complimentary drinks and hors d’oeuvres in the evening, complimentary breakfast in the morning and a gorgeous harbor view to boot!

Woo hoo. I tell you: Someone is watching out for us. That I believe.

If you can’t tell, I’m fascinated by this bridge. It really was a sight to see as the sun was setting just before twilight. On other days I’ve seen it draw up to accommodate big ships, also a sight to behold.

Spent time roaming the streets. Shopping. Drinking in all the beautiful sights.

Had a lovely salmon dinner on the upper deck of River House with this stunning view of the harbor!

Love a church spire against the brilliant blue!

The trip wouldn’t have been complete without a stop at the lovely Byrnes & Carlson Chocolatier. And yes, we “sampled”. (And yes, they provide generous samples, FYI!)

Picked up a souvenir and a few birthday gifts for some very special birthday girls at Seaside Allure, a new boutique downtown. If you like Vineyard Vines and Lilly Pulitzer, this is your new dream store. (Mine too!)

Had a delightful lunch at the famous Portsmouth Brewery downtown. Great atmosphere and food!

Just a little more meandering, and all too soon, it’s time to head for home.

Hoped to browse inside Le Roux Kitchen but ran out of time. Check out the rainbow stacks of Le Creuset!

Loved this garden tub vignette we spied through the wrought iron gate heading out of town…

One last stop on the way home at our favorite New Hampshire beach, New Castle. Just off the beaten path, minutes from Portsmouth. Deserted. Perfect.

It’s usually calm in the cove, but today the wind was up and there were actually waves and whitecaps.

Things got blurry when I stumbled on this sign posted above the drinking fountain at the bath house. I’d heard of The Kindness Project before, didn’t know what it was all about. A pile of children’s pails and shovels were underneath the fountain. Sniff. And God bless Maddi’s gracious family.

New Castle Beach was the perfect peaceful conclusion to a magical whirlwind day and night away.

And looking forward with anticipation to the next twenty-three…

You may also enjoy: Arctic Expedition to Old Quebec City

The post Celebrating #23 in Portsmouth, NH appeared first on Through Her Looking Glass.

Boy does this New England girl love all things maple. And I’ve been dying to try these Maple Glazed Ribs. (So have my boys.)

The recipe comes from Parker’s Maple Barn restaurant in Mason, a woodsy little New Hampshire town known to be the boyhood home of Uncle Sam. (The Mason dwellers are quite proud of that fact.)

Meander by a quaint little covered bridge on your way, and in no time at all, you’re there.

Parker’s Maple Barn is a lovely, rustic breakfast/lunch restaurant in the backwoods, started as a sugar house in the ’60’s. The unique dining area inside is the original 1800’s barn and silo.

And time stands still. It’s that kind of place.

We’ve been to Parker Maple Barn on several occasions to celebrate stellar report cards. (It’s good food that speaks loudest to my boys.) THLG will take a field trip there soon so you can check out the homemade sausage, maple syrup and maple coffee.

Today we’re talking Maple Glazed Ribs. The Parker Maple House maple glazed ribs recipe was published in the local paper several years ago. Friends saw it, knew our love for Parker Maple Barn, kindly cut it out for us. (!)

These ribs were incredibly easy to make!!!

So early this morning, I unwrapped two large racks of baby back ribs, six pounds in all. Salted ’em, cooked ’em uncovered at 350 degrees for half an hour. Pulled them out, basted them with pure maple syrup…wrapped ’em tightly in foil, cooked ’em for eleven more hours at 250 degrees.

Didn’t open the oven. Didn’t even peek. (Ok, I lied. I peeked. But I did not open that foil all day, scout’s honor.)

But we smelled ’em. Boy did we ever.

Great anticipation on account of those baby back ribs… a mingle of roasting ribs and warm, sweet maple wafting through the house all day. Like a sugar house.

“What’s cookin’ Mom?”

“It’s torture smelling these ribs…”

“Are we ever gonna eat???”

Let’s just say we had quite the build-up to tonight’s dinner, eleven and a half hours cooking time in all. The rib meat was fall off the bone tender. Sweet maple glazed. And succulent.

Maple Glazed Ribs with Garlic Rosemary Potato Fries

Print

Maple Glazed Ribs

Course Main Dish

Prep Time 5 minutes minutes

Cook Time 12 hours hours

Total Time 12 hours hours 5 minutes minutes

Servings 2

Author Allie Taylor

Ingredients

• 2 racks baby back ribs
• salt
• Pure maple syrup

Instructions

• Preheat oven to 350 degrees.
• Place ribs in roasting pan and sprinkle with salt. Bake for approximately 25 minutes. After the ribs are golden brown, remove from oven.
• Baste with pure maple syrup.
• Lower the oven temperature to 250 degrees.
• Tightly wrap the ribs with foil.
• Make sure not to put any holes in the foil in order to maintain moisture and flavor.
• Return to the oven for approximately ten hours.
• When you open the foil to check the ribs (carefully avoid the steam),
• You should be able to place a fork into the meat and it should immediately fall off the bone.
• If there is any resistance or hardness, continue cooking in the oven for up to two hours longer.
• After cooking is complete, coat with another layer of maple syrup.
• If not serving immediately, wrap in plastic to keep moist until ready to use.
• To serve, cut each rack in half.

Notes

This method of slow cooking Maple Glazed Baby Back Ribs assures the most tender, moist and delicious maple-flavored ribs.

Cook for ten hours. If not fall off the bone tender, cook for up to an additional two hours. I cooked uncovered for 30 minutes, then 11 hours foil wrapped, a total of 11 hours and 30 minutes.

You may also enjoy: Vanilla Bean Maple Syrup

The post Parker’s Maple Barn Maple Glazed Ribs appeared first on Through Her Looking Glass.

This Jordan Pond House Best Popover recipe is sure to be a hit at your house! These popovers are known regionally as the best popovers in all of New England. If you’ve never tried a popover before, you’re in for a real treat.

Jump to Recipe

What Are Popovers?

A popover is a light, fluffy muffin made from a thin eggy batter that rises to form a hollow shell when baked. That airy shell is typically served hot and slathered with butter and strawberry jam.

You can easily buy an expensive gourmet popover baking mix, but since there are only 5 ingredients — flour, milk, eggs, salt, and baking soda — why not make your own? The taste is just as delicious, and popovers are so easy to make.

The baking technique for making popovers is a crucial element to this recipe. There’s lots of beating with your electric hand mixer. And absolutely no opening the oven door and peeking! This could cause the popovers to deflate, similar to a soufflé. 

The Famous Jordan Pond House at Acadia National Park

If you’ve ever visited the Acadia National Park in Bar Harbor, Maine, you likely know about the Jordan Pond House — a lovely tea house on Park Loop Road inside the park.

Jon and I visited Acadia National Park and The Jordan Pond House seven summers ago when we spent a romantic long weekend in Bar Harbor, Maine, celebrating our anniversary. We stayed at the Primrose Inn in Bar Harbor, which is a gorgeous 1878 Victorian-era bed & breakfast. Acadia National Park is a stunning park with beautiful trails, mountain vistas, and incredible views.

On our way home from the long weekend, we stopped at The Jordan Pond House for popovers and a glass of iced tea. They serve afternoon tea with popovers every day from 11:30-5:30. We heard about the popovers over the weekend. And after savoring one, we “popped” into the gift shop to buy a popover pan that included the famous Jordan Pond House “Best Popover Recipe.”

These popovers are known regionally as the best popovers in New England, and they’re not hard to make. Just follow the easy directions below from “The Story of Jordan Pond,” published by the Acadia Corporation.

Key Ingredients

You only need 5 ingredients to make the best popovers ever at home! As far as dry ingredients go, you’ll need to sift together all-purpose flour, salt, and baking soda. For the wet ingredients, all you need is whole milk and room temperature eggs. That’s all!

How To Make the Best Homemade Popovers

These popovers take less than an hour to make, and only require 5 simple ingredients that you probably have in your pantry right now. So, get to baking!

1. In a large bowl, add the eggs and mix at a high speed until they are doubled in size, which should be around 2-3 minutes. You want to incorporate a lot of air into the eggs (especially the egg white) so that the batter is light and fluffy. Once the eggs are whipped, turn the speed down. Pour the milk in, and whisk until everything is fully incorporated.
2. Continue mixing, and add the sifted dry ingredients (flour, salt, and baking soda). Once everything is mixed well, but not overly so or to the point that the whipped eggs have deflated, add the remaining milk, and continue whisking for another minute.
3. Grease the muffin pan, and add it into the 425 degrees F oven to preheat for 5 minutes. While the pan is preheating, strain the batter to prevent lumps, and then divide the mixture equally into the muffin pan. 
4. Bake in the middle shelf for 15 minutes, and then reduce the temperature to 350 F. Bake for another 15-20 minutes, then carefully remove from the muffin tin, and serve warm with softened butter and jam. Enjoy!

Tips and Tricks

• Popover pans can be substituted with a regular muffin pan, but there will be a slight difference in the height of the popovers since the muffin pan is shorter.
• Have your eggs sitting at room temperature for at least an hour before mixing the batter for best results.
• To get a smooth batter, sift the flour before mixing it into the eggs. And also, strain the batter before adding it to the muffin pans.
• Avoid opening the oven in the first 15 minutes so the popovers get the right form and texture.

What To Serve with Popovers

Popovers are traditionally served warm or hot with butter and strawberry jam. They can also be served savory with butter, sliced ham or turkey, or even taco filling. They can be served sweet with Nutella, chocolate ganache, sweet marscarpone, or pie filling.

More Baked Goods Recipes To Try

• Fresh Strawberry Crepes
• Cream Cheese Coffee Cake
• Lemon Poppy Seed Muffins
• Birthday Cupcakes
• Jordan Marsh Blueberry Muffins

Print

Jordan Pond House Best Popover Recipe

Best popover recipe in all of New England! Light and airy. Traditionally served hot with butter and jam.

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6

Author Allie Taylor

Ingredients

• 2 large eggs at room temperature
• 1 cup whole milk
• 1 cup sifted all purpose flour
• 1/4 teaspoon salt
• Speck of baking soda

Instructions

• Preheat oven to 425°.
• Sift and measure flour, salt and soda. Set aside.
• Beat the eggs at high speed until lemon colored (2-3 minutes).
• On slowest speed, very slowly 1/2 cup of the milk. Beat until well mixed.
• Add slowly (with mixer going on slow speed) the dry ingredients.
• When mixed, stop beating.
• Scrape sides of the bowl with a spatula.
• Beat at medium speed and slowly add the remaining milk.
• Beat 2 minutes.
• Place well-greased muffin tin or popover pan into oven to warm up for five minutes.
• Turn mixer to high speed and beat 5-7 minutes.
• Batter should be smooth and about the thickness of heavy cream.
• Pour batter through a strainer, and into well-greased, preheated muffin tins or popover pan.
• Bake on the middle shelf of the preheated oven at 425° for the first 15 minutes.
• Without opening the oven, reduce the temperature to 350° and bake 15 - 20 minutes longer.
• Popovers are best served at once, but may be kept in the warm oven for up to five minutes.
• Serve immediately with butter and strawberry jam.

The post Jordan Pond House Best Popover Recipe appeared first on Through Her Looking Glass.

Well hello friends and how are you today? Happy pre-Thanksgiving weekend! We’re headed on a little field trip to Stonewall Kitchen in York, Maine. One of my all-time favorite haunts, and hope you’re coming along for the ride. (You in?) Everyone’s busy talking food, menus and pumpkin pie before the big day, so let’s take a little break from all that jazz and talk about… FOOD! ‘Cuz we just can’t talk Stonewall Kitchen without talking good eats!

Before we head to Stonewall, let me fill you in. If you follow along here you know my brother had a serious accident back in September. He’s been in a wheelchair since, but making progress every day and greatly looking forward to the day when he’ll walk again. Last weekend we had the opportunity to take him out for a car ride north. He loves the beach and seafood. Me too, so I thought Ogunquit might be the perfect place to get out in the sunshine.

If you know me at all you know I adore Ogunquit, ME. Jagged coastline, the Marginal Way. Quaint little uppity New England coastal town. Oh. Yeah. We headed north to Ogunquit, stopped at Stonewall Kitchen for lunch and window-shopping along the way. So hey, let’s go!

There are nine New England Stonewall Kitchen locations, but the main company store is located in York. Here’s the view driving in. On the left (with the weathervane) is the cooking school, and on the right is the store/cafe.

Love these unique gourd topiaries by the side door…

First we sat down for lunch in the gorgeous cafe. Such a pleasant place to drop in for a bite .

So many great New England eats on the menu! Also a great coffee bar.

I chose the BLT & Avocado Grilled Sandwich: cherrywood smoked bacon, lettuce, vine-ripened tomatoes and avocado with house-made basil mayonnaise, served on toasted farm-house white bread. (Hungry yet???) The basil mayonnaise really made the sandwich, not to mention the cherrywood smoked bacon…

After lunch it was time for browsing in the store…This raspberry syrup would be yummy on Saturday morning waffles.

Every kind of gourmet jam, jelly or sauce you can imagine…Stonewall Kitchen is famous for their gorgeous gourmet gift baskets.

Plus tasting stations…yup, time for dessert!

I’ve always loved these Maine Sea Bags. Wish I’d snapped a shot of the one with the whale. So darn cute. Made from genuine boat sails…

Here’s the test kitchen…boy would I love the spacious shelving!

Cutest wintry silver-ware holder ever!

So I’d love to be rocking on the veranda, drinking in a sea-side view, my java sloshing in that mug…Yeah, that would about do it for me.

After lunch and window shopping, we drove just a few more minutes to Ogunquit, along the coast into Perkins Cove. The seaside views were absolutely stunning on a gorgeous fall day. If you’ve never visited Stonewall Kitchen or Ogunquit, Maine, put them on your New England bucket list. Great food, shopping and excellent times! Have a beautiful weekend, friends!

You might also like these posts on Ogunquit, Maine:

Inhale Exhale

Engaging Bagpipes

The post Stonewall Kitchen appeared first on Through Her Looking Glass.

It’s always fun to discover a gem practically in your own back yard. That’s what happened to me recently when I stumbled on LaBelle Winery in Amherst, NH. Friends took me out for a fun birthday lunch a few weeks ago and I wasn’t clued in where we were going. We followed 101 West through Bedford and came upon LaBelle Winery just as we crossed the line into Amherst. What a lovely winery, restaurant and grounds to “discover.”

Lots of great outdoor patio seating…

Many specialty wines, cheeses, crackers, jams and jellies available in the gift shop.

Wine tasting in progress…

We checked out the gorgeous function room used for weddings and special events…

Says co-owner Amy of LaBelle Winery:

“This special place began as a dream of mine in 2001 – a dream that happened as I visited a small winery in Nova Scotia Canada. The moment I walked into that winery, I had a “lightning bolt” moment, and I knew that I was meant to make wine. So, I began learning the art of winemaking first at home in my small Boston apartment, and then at UC Davis, California in their distance learning program, and I was hooked. I continued to work on a business plan and building knowledge and practice of winemaking, all the while keeping my “day job” as an attorney at Fidelity Investments, as I saved my pennies and planned for the future LaBelle Winery.

In 2005, I launched a small commercial production at the gorgeous Alyson’s Orchard in Walpole, NH where I fermented small batches of Apple Wines for two years. By then I had met and married my dear husband, Cesar Arboleda, and we moved the winery to a barn behind our residence in Amherst, NH where we grew production to 18,000 gallons. In 2010, with 200 wholesale accounts and no more room for expansion, we decided to take the big leap and embarked on our journey to build what is now our 20,000 square foot, state of the art, LaBelle Winery, Bistro Restaurant and Event Center.

With the dream of winemaking was also born the dream to build a place where community could gather and enjoy excellent food, wine, and cultural arts. At LaBelle Winery you can taste award-winning wine, learn on a winery and vineyard tour, dine in The Bistro at LaBelle Winery with fresh, organic product straight from The Farm at LaBelle Winery, listen to live music, take a class, stroll through our art gallery, enjoy the gorgeous architecture that evokes New England’s past in a very modern, sleek way, celebrate a special moment, or simply put your feet up and relax with a glass of wine on our terrace while sitting by our fire-bowl. We are so proud to offer you not just a place to go, but an experience unlike any other.”

The Bistro Restaurant is airy and open, modern and rustic. Comfortable with clean, minimalist lines.

Lots of great choices on the drinks menu. You’d think I’d choose wine, but the birthday girl was tempted by a Raspberry Daiquiri instead. And our lunch was fantastic!

Caribbean Chicken Flatbread

Tempura Chicken on a Mango Avocado Salad w/Lime Shimmer Vinaigrette

And a BLT Tartine. Never seen a BLT quite like this…heavy on the B!

We walked the grounds afterwards, checked out the beautiful vineyard…

And the many herb and edible flower beds…

LaBelle Winery is an exceptional experience in every way. From the food, the wine, the grounds, the atmosphere and service, it was such a memorable time. I can’t wait to go back again. Hope you get the chance to visit someday.

Is there a great winery near you we should visit? Would love to hear about it!

You may also enjoy this beautiful NH destination: Pickity Place

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I’ve been waiting my whole life to write this post. Feels like it anyway. If there’s one place I adore in all of New England and want the world to know about, it’s Pickity Place in Mason, NH. (!)

It’s a restaurant, but also a destination. And even more so an experience. Quaint. Historic. Charming. Gourmet. Enchanting. This is Pickity Place.

In their own words:

“Since 1786 our quaint little red cottage has graced the hills of southern New Hampshire, seemingly untouched by time. The enchanting cottage was chosen by Elizabeth Orton Jones as the model for her illustrations in Little Red Riding Hood (Little Golden Books, 1948).

Today it is a mecca for gardeners, foodies and anyone looking for inspiration and relaxation. You will still find our hilltop hideaway at the end of the winding dirt road. Lighten your spirit as you step out of your world and into ours. Welcome to Pickity Place.”

On our field trip today, we’ll enter the cottage, check out Grandma’s room as we wait to be called for our seating. Then a coursed, gourmet lunch. And finally an explore of the gardens and shopping at Pickity Place. So let’s go!

Pickity Place, where time stands still…

Can only imagine how ancient this gnarly white ash tree is, right outside the restaurant entrance.

While waiting in the quaint reception area, sneak a peek of WHO is occupying Grandmother’s bed! (Suspiciously, no sign of Grandmother.)

I’ve always loved the stenciling in the parlor waiting area! Pickity has been featured in countless publications including Yankee Magazine and is an award-winning restaurant!

“Our 5-course gourmet luncheon draws guests back to Pickity Place time after time. From appetizers to dessert, the delightfully different luncheon dishes are accented with herbs and edible flowers grown and harvested from our very own culinary garden, served in a quaint, comfortable atmosphere.

Our menu changes each month and we serve at three private seatings each day: 11:30, 12:45 and 2:00. The dining room is open seven days a week and reservations are advised to assure a table. ”

My five course gourmet herbal luncheon included this decadent flourless chocolate brownie dessert!

Time to walk the beautiful grounds, see what we can see…

Cheerful, bright colors everywhere you look…

This little vignette was in the front gardens…..

Now we’re passing the kitchen entrance… 1786 is hiding behind the flag.

Straight ahead is a lovely little gift shop chock full of NH-made artisan items…

Check out the gardens as we follow the little stone pathway down to the herb shop…

You’ll find every herb and flower imaginable as well as one-of-a-kind wind chimes, fairy houses and bird houses…

It smells heavenly in this delightful little greenhouse…

I was smitten with these gorgeous Canterbury Bells that now reside in my garden!

A fun time celebrating Mother’s Day several years ago at Pickity Place with some great moms…my mom, sister and sister-in-laws…

Pickity Place is the perfect way to celebrate a special occasion or just for a delightful change of pace. If you’ve never visited Pickity Place, you’re in for a real treat. Add it to your bucket list, you won’t be disappointed.

Other classic New England destinations: Bedford Village Inn and Simon Pearce Glass

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