Bartlett Inn Recipes

VJ’s Cranberry Turtle Bars – Delicious!  Your friends will think you are a gourmet pastry chef after just one bite of these absolutely scrumptious holiday treats! No one will believe how easy they are to make!

Base
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon salt
3/4 cup cold unsalted butter
Topping
1 cup unsalted butter
1 2/3 cups granulated sugar
1/4 cup light corn syrup
1/2 teaspoon salt
1 1/2 cups fresh or frozen cranberries
1 teaspoon vanilla
3 cups chopped, toasted pecans
Decoration
2 oz bittersweet chocolate

Make base: Preheat oven to 350°F. Line a 15- by 10-inch shallow baking pan (1 inch deep) with foil, leaving a 2-inch overhang on the 2 short sides. Butter all 4 sides (but not bottom).
Blend flour, brown sugar, and salt in a food processor, then add butter and pulse until mixture begins to form small (roughly pea-size) lumps. Sprinkle into baking pan, then press down firmly all over with a metal spatula to form an even layer. Bake in middle of oven until golden and firm to the touch, 15 to 17 minutes, then cool in pan on a rack.

Make topping: Melt butter in a 3-quart heavy saucepan over moderate heat and stir in sugar, corn syrup, and salt. Boil over moderately high heat, stirring occasionally, until caramel registers 245°F on thermometer, about 8 minutes. Carefully stir in cranberries, boil until caramel returns to 245°F. Remove from heat and stir in vanilla, then stir in pecans until well coated. Working quickly, spread caramel topping over base, using a fork to distribute nuts and berries evenly. Tip: Don’t overcook caramel as it gets very brittle.

Decorate: Melt chocolate in top of a double boiler and drizzle over bars.
Makes 3 Dozen Bars.

Chocolate Yum Yum
½ Cup of Milk
3 squares of semi-sweet chocolate
2 cups sugar
1 teaspoon vanilla
¼ cup peanut butter
2 cups uncooked oats

Heat milk, chocolate and sugar in double boiler stirring constantly. Bring to a rolling boil and shut off heat. Mix in vanilla, peanut butter and oats. Immediately drop in tablespoon size balls on wax paper. Yields 2 dozen cookies. Deliciously Yummy! 

Greek Chive Vinaigrette :The Bartlett Inn’s Featured Herb for the Country Inns in the White Mountains Herb Tour: 

 

1/3 cup chopped fresh chives

1 small shallot, coarsely chopped

1 sprig rosemary chopped

8 oz crumbled Feta Cheese

1/2 cup red wine vinegar

1 cup extra-virgin olive oil

Chive blossoms (great to dress the top of the salad)
Blend all ingredients except the oil in blender until smooth. With machine running, gradually add oil. Season to taste with salt and pepper. Chive blossoms to dress the top of the salad!