Holiday Fun at the White Mountain  Cider Company

Make a Reservation

We wanted to take a moment to say THANK YOU to our community and local fire and police departments for the outpouring of love and support after our Market & Deli fire. Our Restaurant and Catering Services are still thriving and we look forward to seeing all of you here this Holiday Season!

Holiday Desserts To - Go

Apple Pie ~ $17 Maple Pumpkin Pie ~ $17 Pecan Pie ~ $17 Chocolate Cream Pie ~ $17  Chocolate Bourbon Torte ~ 9" single layer dense, rich, flourless cake (serves 10-12) $30 Pumpkin Cake ~ 9" with Cheesecake Mousse (serves 10-12) $30 Gingerbread with Lemon Icing  (Loaf) $18 Please place all orders by 12/23 Call 603-383-9061 or email wesqueeze@ciderconh.com

OBLIGATORY DELICIOUS FOOD PHOTOS

Let Us Cater Your Next Event

We love creating unique menus to compliment any occasion, be it a Farm to Table Cocktail Party or a Backyard Barbecue Wedding we can cater to any event. Sample Catering Menus  All catering inquiries please email catering@ciderconh.com

CHEF TERESA'S OBSESSION CONFESSION

Brussel Sprouts   I remember the first time I had Brussels Sprouts.  I was at a friends house when I was about 8. It was a new friend and the first time I had been asked over.  Her mom made Brussels sprouts and we were literally not allowed to leave the table until we ate them.  To this day I can picture the poor army green mushy sprouts on my plate and remember trying to hold back my tears and not to be sick.  I would have never guessed then that not only are these little nuggets of goodness one of my favorite foods (when not overcooked!), but that it would become the center of the most requested recipe here at the White Mountain Cider Company.  Enjoy! Our owner/head chef Teresa Stearns is featured on left as a young Brussel sprout hating gal!

RECIPE OF THE MONTH

Warm Brussel Sprout Salad Ingredients: 4T. Butter 3T. Lemon Juice 3 C. Shaved Brussel Sprouts  2T. Shallots, Finely Minced   1/2 C. Peeled, Grated Celery Root 2 T.  Toasted Crushed Walnuts 1/4C. Grated Parmesan Salt and Pepper to Taste Directions: In a large saute pan over high heat, cook  butter until brown.  Add shallots, celery root, and lemon juice.  Season with salt and pepper, let that all cook 10-20 seconds and add Brussel sprouts.   Mix thoroughly and remove from heat.  Serve immediately with crushed walnuts and parmesan.  Yield:  2 People

This is an easy dish to throw together if you prepare your ingredients before hand!

NEWS FROM THE BAR

Bourbon Apple Fizz Bourbon Apple Fizz 1.5 oz Buffalo Trace 1/2 tsp sugar .5oz Lemon Juice .25 Cider Reduction 3 Dashes Angostura Bitters Prosecco  Mix ingredients in cocktail shaker to dissolve sugar then pour into Champagne flute and top with Prosecco!

Make a Reservation

207 US-302, PO 790,  Bartlett, NH 03838 603-383-9061 CiderCoNH.com