Chili Con Grafton Queso

Chef Martin’s Chile Con Grafton Queso


2 1/2 lbs Grafton Cheddar, diced or shredded (1 or 2 Year Aged) 1 1/3 c milk 1 c diced onion 1/2 c diced Anaheim chiles 1/2 c sliced jalapenos 1/2 c Tomatoes, diced 2 tea chopped fresh garlic 3 tea ground cumin 11/4 tea freshly ground black pepper  


Heat the cheese and milk in double boiler until melted and smooth. Add the remaining ingredients and continue to cook, stirring occasionally, for 20 minutes. Put mixture in a blender and blend until smooth. Place Con Queso in a bowl and serve with your favorite chips or vegetable strips, or as a cheese sauce for nachos. Option: For a smoky taste, add in some Grafton Maple Smoked Cheddar. Serve in a bowl with tortilla chips and vegetable strips, or use as a sauce over nachos.  

Grafton Cheddar Puffs with Roasted Tomato Salsa

Grafton Cheddar Puffs with Roasted Tomato Salsa

A delicious and easy Mediterranean dish. We served this at a recent Spanish wine dinner here at the inn. Enjoy! Puffs: 2 ½ ounces  all purpose flour 2 ounces  olive oil 5 ounces  water 2 each  whole eggs 2 ounces  Grafton cheddar, shredded (1 or 2 year) ½ teaspoon  paprika To taste  salt and pepper Your preferred oil for deep frying   Bring water and olive oil just to the boil.  Remove from heat and sift in flour.  Mix with wooden spoon till fully incorporated and the “dough” pulls away from the sides of the pan.  Allow to cool slightly then add the eggs one at a time and mix well.  Add the cheese and paprika and season.  Mix well.  Heat oil to 350.  Drop the batter by spoonfuls carefully into the oil and fry for two to three minutes or until the puffs are golden brown, turning once to cook evenly.  Remove from oil and drain on paper towels while the rest of the batter is fried.   Salsa: 2 tablespoons olive oil 2 each shallots, finely chopped 1 each garlic clove, crushed ¼ cup white wine 12 each Roma tomatoes, cut in half length wise 2 tablespoons fresh basil, chopped 1 tablespoon fresh oregano, chopped To taste salt and pepper Place tomato halves on a sheet pan and season with salt and pepper.  Roast at 200 for two to three hours.  Sauté the shallots and garlic in the olive oil till translucent.  Deglaze with the wine and allow to reduce slightly.  Place roasted tomatoes and shallot mixture into blender and puree.  Stir in fresh herbs and adjust seasoning. Fill a platter with the puffs and place the roasted tomato sauce in dish in the center of the platter.

Wild Mushroom & Spinach Risotto with Grafton Smoked Cheddar

A  delicious, comfort-food that pops with the creaminess of Grafton Cheese.

Ingredients 2 cups Arborio rice 1 bottle white wine, Chardonnay 1 large sweet onion, thin julienne 1 shallot, finely chopped ½ lb baby spinach 1.5 quarts miso broth (combine yellow miso & hot water) 6 oz Grafton Maple Smoked Cheddar, grated 4 oz unsalted butter 1 bulb roasted garlic (chopped) ¼ cup parmesan cheese ½ lb shitake mushrooms ½ lb cremini mushrooms ½ lb oyster mushrooms 1 teaspoon lemon zest Extra virgin olive oil Balsamic vinegar Sea salt Fresh ground black pepper Place a thick bottomed sauce pot on medium low heat. Sauté mushrooms in three batches with the olive oil and 1 T butter. Cook to golden brown. Add a splash of balsamic vinegar to caramelize each batch of mushrooms. Set aside cooked mushrooms. In the same pot, on medium low heat, heat 1 T butter, 1 T olive oil. Add onion and shallot and sauté until caramelized. Add 2 oz of the white wine to deglaze. Add Arborio rice with 2 T olive oil and stir well. Add 6 oz stock, 2 oz wine and 1 t butter, continually stirring the rice. Keep repeating the stock, wine and butter combination until all broth is absorbed (approx. 20-25 mins.). Cook to al dente. Add spinach until wilted, then the roasted garlic, Grafton cheddar and parmesan. Add mushrooms, and season dish with salt and pepper. Serves 6-8 people

Maple Pumpkin Pecan Cheesecake

Pumpkin Maple Pecan Cheesecake 1 1/3 cup graham cracker crumbs ¼ cup sugar 5 tbl melted butter 24 oz cream cheese at room temp 3 each lrg eggs 15 oz pumpkin puree, pure 14 oz sweetened condensed milk 3 tbl maple syrup (I like b or even c grade) 2 tsp ground cinnamon 1 tsp ground nutmeg ½ tsp fine sea salt *preheat oven to 325.  Mix the graham, sugar and melted butter in a large bowl until well mixed.  Press into the bottom of a spring form pan.  In a mixer with a paddle attachment, mix the cream cheese until light and fluffy, approximately five minutes.  Turn the mixer to low speed and add the eggs one at a time until they are completely incorporated.  Add the pumpkin, condensed milk and maple syrup and mix on medium speed till fully mixed.  Finally, add the salt and spices and continue to mix on medium speed for at least five minutes.  The longer you mix the filling the lighter the final cake will be.  Pour the filling over the graham crust and gently knock the bubbles out of the cake by tapping it against the counter.  Bake for one hour and fifteen minutes or until the cake is just set and wiggles slightly in the center.  Turn your oven off and place a dry kitchen towel in the oven door to leave it open slightly and allow the cake to rest in the warm oven for at least one hour.  After the hour, remove cake from oven and  chill for at least four hours before removing from spring form pan.   For the glaze: 1 cup heavy cream 2/3 cup Vermont maple syrup (again either grade b or c) ¾ cup chopped pecans In a medium saucepan, combine the cream and maple syrup and bring to a boil. Boil until slightly thickened, 25 minutes, stirring occasionally. Stir in the pecan pieces. Cover and chill. Stir together before pouring over completely cooled cheesecake.

Roasted Butternut Squash and Sweet Potato Bisque

Courtesy of The Grafton Inn Prep time: 30 minutes | Cook time: 1 hour | Yield: 1 gallon   Roasted Butternut Squash and Sweet Potato Bisque Ingredients 2 large sweet onions, thinly sliced # 2 shallots, thinly sliced # 1 garlic bulb 4 oz sherry 1 cup apple cider 1 cup heavy cream 2 lbs peeled and diced (1″ cubes) butternut squash 1 lb peeled and diced (1″ cubes) sweet potato 2 qt chicken or vegetable stock 1 tbsp fresh thyme, finely chopped 2 oz maple syrup 2 oz extra virgin olive oil # 2 oz unsalted butter, melted 1 tsp ground cinnamon 1 tsp ground allspice Salt and pepper to taste Mix squash and sweet potatoes in bowl with maple syrup, melted butter and cinnamon. Place on baking pan, cover. Take garlic bulb, coat with olive oil and wrap in foil. Place the baking pan with the squash and potato, and the wrapped garlic bulb, in a 350 degree oven for 30 minutes. Upon completion, pull out all roasted garlic cloves and set aside. Discard garlic peels. Set aside cooked squash and sweet potatoes. Add oil and butter to a large, thick-bottomed saucepan. Add onions and shallots and saute on low heat until lightly caramelized. Add sherry to deglaze the pan. Add apple cider and simmer for five minutes. Add baked roasted squash/sweet potato and add remaining ingredients. Simmer for approximately 10 minutes. Puree in blender until smooth. Add salt and freshly ground pepper to taste and serve.

Pumpkin Creme Brulee

Courtesy of The Grafton Inn Pumpkin Creme BruleeYield: 12 6 oz brulees


1 qt heavy cream 1.5 cup pumpkin puree 1 vanilla pod, split and scraped (or 1 T vanilla extract) 12 egg yolks 2/3 c sugar 1 teaspoon. Cinnamon


Heat cream pumpkin and vanilla in heavy bottom pot until bubbles just start to form on the edge. Meanwhile in a large bowl, whisk yolks, sugar and cinnamon well. When cream is hot, slowly pour into egg mixture while whisking to temper the eggs (i.e., so you’re not shocking the other ingredients). Pour through a fine strainer, using a ladle or spoon to push through liquid. Place custard cups (or ramekins) in a 2″ baking pan and fill the cups with mixture to the top. Fill the pan with hot water until it is 1/2 way up the side of the ramekins. Cover pan loosely with foil and fold back one corner to vent. Place pan carefully in oven. Bake at 350 degrees for approx. 40 minutes. Carefully remove pan from oven, remove foil and allow to cool in the water for about an hour. Refrigerate for at least 2 hours before serving. To serve, sprinkle top of custard with 2T sugar and blowtorch (high), to melt the sugar and make a crispy caramelized top.

Marinated Venison Loin with Grilled Vegetables

This recipe is a great way to utilize all those late summer and fall vegetables and still cook on the grill. Serve this dish with Sineann’s Old Vine Zinfandel.
Serves 4


2 lbs chopped venison loin (silver skin removed) 4 Thai eggplant 2 medium zucchini 2 medium summer squash 1 pint cherry tomatoes 2 T balsamic vinegar 1 T soy sauce 1 T extra virgin olive oil 1/2 t salt 1/8 t pepper 3 peaches, pitted and quartered Prepare venison marinade (see below) and marinate venison for 4-6 hours at room temperature. Slice squash, eggplant and zucchini lengthwise so there are four long wedges from each vegetable. Combine balsamic vinegar, soy sauce, olive oil and salt and pepper in a small bowl. Using this mixture, marinade the sliced vegetables for at least 20 minutes. Heat grill. Using a medium low flame, grill vegetables (skin side down on the eggplant), including tomatoes. Grill all sides until light brown. Tomato skin should begin to wrinkle. Sear venison for 3-4 minutes on each side for a medium rare result. Add peaches just until they have grill marks then remove. Slice and place on top of the venison, topped with a dollop of the honey dijon sauce (see below) and serve with the grilled vegetables.

Venison Marinade

12 oz. dark beer (pale ale works well) 1 T each of chopped fresh herbs such as: tarragon, thyme,oregano, parsley 1 oz. molasses 1 T chopped shallots 1/4 cup extra virgin olive oil 1 T dijon mustard 2 T Vermont maple syrup Salt & pepper to taste Whisk all ingredients in a bowl.

Honey Dijon Sauce

4 oz dijon mustard 2 oz Vermont honey 1 T fresh tarragon 2 oz port wine Salt & pepper to taste Combine all ingredients.

Grilled Salmon Salad with Mango Salsa

Courtesy of The Grafton Inn



8 oz piece of salmon Preheat grill to medium high. Rub fish on both sides with a bit of extra virgin olive oil; leave skin on fish. Place flesh side of fish on grill first and cook for three minutes. Flip to its skin side, lower the grill cover and cook for another 3-4 minutes. Do not overcook. Remove fish and slice in 1/2 inch strips. Fan around the greens and dollop salsa around the salad.


6 oz organic mesclun mix 2 t fresh lemon juice 2 t extra virgin olive oil Sea salt to taste Combine all ingredients listed for salad above and set on a plate.


10 oz apple cider 1 clove chopped garlic 3 sprigs thyme (whole) 1 t lemongrass chopped 3 t sea salt 2 oz light brown sugar Combine all brine ingredients and bring to a boil. Remove from heat and add ½ lb of ice. When cool, add fish. Brine the salmon for four hours. This allows for the fish to be seasoned without adding other spices to it when grilling. Keeps it flavorful and moist.

Mango Salsa

1 mango, peeled and diced ¼ pieces 1 t fresh scallion 1/2 fresh jalapeno, seeded and finely chopped 1 t fresh red pepper, finely chopped, 1 t cider vinegar, 1 T extra virgin olive oil 1 t shallot, finely chopped 2 t fresh lime juice 1 T fresh cilantro, chopped Sea salt & white pepper to taste Combine all ingredients listed for salsa above in a bowl.

Summer Squash Spaghetti


1 medium summer squash 1 medium zucchini 1 yellow tomato 1 red tomato Basil 2 tablespoons Pesto 1 red pepper 1 cup heavy cream 2 tablespoons olive oil 1 teaspoon shallot ½ cup Grafton Cheddar cheese 1 tablespoon roasted garlic

Equipment required

Japanese Mandolin (spin cutter)


Dice tomatoes (1/2 inch dice) set aside, dice red pepper (garnish) chop shallot finely set aside, shred cheese and set aside.  Put squash (fat end first) through the mandolin. Set aside.

Pesto cream

Put heavy cream in sauce pan, add pesto roasted garlic and reduce over heat by a 1/3. Add salt and pepper to taste and stir in shredded cheese.

Sauté Spaghetti

Add oil to hot sauté pan with chopped shallots. Sauté just long enough to heat through. Add salt and pepper to taste. Put “Spaghetti” into a large bowl spoon pesto cream over spaghetti, lightly toss and place into serving bowls and garnish with chopped basil and red pepper. website screenshots .

Roasted Pumpkin Salad



1 each small sugar pumpkin 3 tbl. extra virgin olive oil Sea salt & pepper to taste Vermont maple syrup, grade b or c (i.e., cooking syrup)


1 T minced shallot 1 tsp. minced garlic, about half a clove 1/4 cup sherry vinegar Sea salt & pepper 2 tsp. Coleman’s dry mustard 3 T honey 3/4 cup extra virgin olive oil 1 lb. arugula, washed and patted dry


Heat oven to 450 degrees. Scrub the outside of pumpkin. Cut in half and remove seeds. Scrape a good 1/4 to 1/3 of an inch from the inside of the pumpkin, then cut into eight even pieces. Rub with the olive oil and season well with salt and pepper and place on a flat pan/cookie sheet. Roast pumpkin at 450 for ten minutes. Reduce heat to 375 and roast until a knife easily enters the flesh of the pumpkin. Remove from the oven and drizzle with maple syrup. adobe cloud Allow to cool to room temperature. (NOTE: you can refrigerate these for two days in an air tight container.) While pumpkin is cooling, mix the shallot, garlic, salt, pepper and vinegar and allow to sit for at least 20 minutes. Whisk the dry mustard into the honey well and then mix into the vinegar mixture. Slowly drizzle the oil into the vinegar mixture while whisking vigorously until the oil and vinegar combine. Place the still lightly warm pumpkin on some beautiful white, square plates in a way that pleases your eye and gently toss the arugula with as much or little of the vinaigrette as you’d like. Then place the dressed greens in a carefully haphazard way across the pumpkin. Serve immediately with some shaved parmesan and toasted or candied nuts.