Up here in Claremont, New Hampshire, we roll steadily through the year with four very distinct seasons: Short green summers, even shorter autumns, long white winters, and unpredictable springtimes. Given how long our winters can be, we tend to treat “the holidays” as an unofficial fifth season when we dig out candles and hang lights pretty much everywhere.
Straight out of a storybook, the holidays in New England are jolly and jammed with sights, smells, and tastes that cannot be imitated during any other time of year. When it comes to home cooking, you can’t beat the tried-and-true recipes of the season.
Unless, you add bacon.
Call us predictable, but here at the smokehouse we’re dreaming up ways to make our holiday feasts just a smidge tastier and that exploration led us right here, to three smoky spins on our favorite holiday side dishes.
Here’s hoping tha
It's that special time of year when families gather around the table to reflect on moments past and create new and lasting memories to take into the year ahead.
We've compiled our favorite signature smokehouse recipes and put them in this handy holiday guide for your family to savor. From starters to soups, sides and specialty desserts, these recipes are sure to inspire. Better yet, our smoked sausages, hams and poultry are fully-cooked, so you will spend less time in the kitchen and more time enjoying the true spirit of the holiday season.
Use these recipes together to create a flavorful, 5-course feast, or prepare them individually for holiday parties, luncheons or a post-holiday brunch.
Best Wishes for a Happy & Healthy Holiday Season from your friends at North Country Smokehouse.
Gazpacho with Croutons and Sausage
Serves: 6 to 8
Published Bon Appetit, July 1995
The classic cold soup, as interpreted by Ouro Branco restaurant, Vila Viçosa, Portugal. Serves 6.
- 2 garlic cloves
- 1 teaspoon salt
- 6 medium tomatoes, seeded
- 1 green bell pepper, seeded
- 1 cucumber, peeled, seeded
- 2 cups cold water
- 1/4 cup distilled white vinegar
- 4 tablespoons olive oil
- 2 tablespoons chopped fresh cilantro
- 3 1/2 cups 3/4-inch cubes day-old French or Italian bread
- 4 ounces fully cooked North Country Smokehouse Linguiça sausage, cut into 3/4-inch pieces
Mash garlic and salt in mortar with pestle until paste forms. Transfer to large bowl.