Lobster on the menu fresh from the Coast of Maine.

Recipes

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The Cliff House Clam Chowder
Our Chef won a coveted award at the Boston Harbor Fest, July 6, 2003, for entering this recipe. He was served the third place award; quite an honor when you consider all the great chefs competing that day. He usually makes 15 gallons at a time, but here's a version for you to try that will serve 5 bowlfuls to hungry people, or 10 cups as a starter.

Lobster Sauté In Hazelnut Crumbs
Guests at The Cliff House have always enjoyed the many ways we prepare and serve lobster. Here is one we introduced as a special that has become our most popular menu entrée.

Jessica’s Collie Brownies
The Cliff House Collies are always of great interest to the guests. When Jessica had her litter of puppies, Katie Holmes created these “brownies” for her. Make some for your dog, but we recommend that you do it on a day when you can have the kitchen windows open. (Cats love these, too!)

Brown Betty
We might be listed in Guinness’ if we could calculate the endless number of traditional desserts which have emerged from The Cliff House kitchen since 1872 when Elsie Jane Weare peeled the apples herself. Classified as a pudding, fruit Betty’s are an American culinary treasure. There is no more irresistible fragrance than that of an Apple Brown Betty in the oven.

Lil Weare’s Orange Cake
The Methodist Church suppers were always sellouts, as was their charming cookbook, “Our Favorite Recipes.” Even though Aunt Lil was a Baptist, her orange cake found its way into the cookbook via a parishioner, T. Collins, which just goes to show that great cakes are ecumenical!

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