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Dining & Special Recipes

The Rosewood's dining room has spectacular views of the gardens, pond and waterfall. What a wonderful way to start off the morning! Not only does Chef Lesley use vegetables and herbs grown on-site, there is also a strong focus on local ingredients. The Rosewood uses local cheeses and fresh-from-the-farm eggs, and maple syrup made right from the Inn's sugar bush. Be sure to check out their on-line recipes and Chef Lesley's two cookbooks when visiting the Inn.

 Dining at the Rosewood Country Inn

"We found the accommodations to be absolutely perfect, the meals were delicious, especially the tomato-basil egg souffle. The service was and staff are outstanding. I wouldn't change a thing!"
D.M. Boston, Ma.

Brunch at the Rosewood Country Inn

The enduring appeal of owning a country inn or B&B draws more and more people every year. Some manage to fulfill their dream, while many more just visit for weekends and vacations to relax and breathe in the fresh New Hampshire air before returning, restored, to town or city. While it may not be possible to come up every season, you can still enjoy the memorable breakfasts served each morning at the Rosewood Country Inn from 8-9:30 am on weekends, and 8-9 am weekdays.

Rosewood Cookbooks
Photos Courtesy of John Hession

"Breakfast...WOW!" Pam & Peter

"You are to complimented on everything you and your staff do!
From the decor and cleanliness, to the wonderful breakfast.
Perfection!"
The Manchesters   N.Y.
Rosewood Appetizers
Leslie and Dick

 Our Favorite Recipes



Lemon Poached Pear with Raspberry Coulis

Serves 8

8 large firm pears
peel from 1 lemon
1/3 cup sugar

Place 2 cups water and sugar in covered frying pan. Heat until sugar dissolves.
Peel pears; cut in half and core. Place pears and lemon peel in pan and poach until tender, but not soft. Remove pears from syrup and chill.
Serve with Raspberry Coulis or syrup
Lemon Poached Pear with Raspberry Coulis

Chilled Peach & Cantaloupe Soup

Chilled Peach & Cantaloupe Soup

Serves 10

1 fresh ripe cantaloupe, cubed
3 ripe peaches, peeled and cut into chunks
1 tsp. almond extract
1/4 Amaretto liqueur
2 tsp lemon juice
2 cups whipping cream
dash nutmeg

Blend, slamm amounts at a time, the fruits and liquids in blender or food processor. Chill. Serve in stemmed glasses with a dallop of whipped cream, sliced strawberry, and a dash of nutmeg.

Eggs Florentine

Serves 8

3 tablespoons butter
3tablespoons flour
3 cups milk
1/4 teaspoon salt
1/4 teaspoon pepper
dash nutmeg
1 tablespoon onion, chopped fine
1 cup grated cheddar cheese
1/2 package fresh baby spinach, steamed and patted dry
8 English muffins, split and lightly toasted
8 eggs, hard boiled and sliced
Parmesan Cheese
Paprika
Parsley
Bread Crumbs

In a medium saucepan, melt butter. Add flour and stir for one minute. Add milk and cook until thickened. Add salt, pepper, nutmeg, onion and cheese. Blend. Place split toasted muffins on a large baking sheet. Place a few spinach leaves on muffins and sliced cooked eggs. Pour cheese mixture over top. Sprinkle with Parmesan cheese, parsley, a dash or paprika and a dusting of bread crumbs.  Broil until lightly browned.

Eggs Florentine



Christmas at the Rosewood Country Inn

Every year we look forward to gathering family and friends together for the joyous holiday season. Homemade gifts from the kitchen and seasonal dishes are part of our holiday traditions. We hope you are able to glean some ideas for your family rituals. It would make us happy to think we are part of your holiday tradition. Merry Christmas to all!

             

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Rosewood Country Inn - Bed and Breakfast
Mt. Sunapee Lake Region of New Hampshire
67 Pleasant View Road, Bradford, New Hampshire (NH)   03221
(603) 938-5253  Toll Free  (800) 938-5273
Lesley Marquis, Innkeeper