Stowe Mountain Lodge Blog
Baking is a compilation of some of my favorite things in life: science, art, creativity and dessert. In New England, seasonal baking is at its best, with a variety of ingredients at different times of year.
The end of summer and early fall is the time for the last barbecues, bonfires, spending time with friends and family outdoors, soaking up the afternoon sun and loving food.
For me, after going on a nice long run in the sun, all I want is some fresh fruit or nice berries. I’m lucky enough to live in an area that has so many great foods that are grown close by, including blueberries and apples.
Living in New England is a treasure of sorts for local ingredients. Besides being able to enjoy those delicious treats on my own time, I have the great opportunity to work with local ingredients baking for Stowe Mountain Lodge's fantastic restaurants.
One of my favorites on our current dessert menu is the blueberry pie. I love that I get to use fresh blueberries that are grown here in New England. The ingredients you start with truly make a difference in the end flavor.
If the pie is started with blueberries that aren't very good or fresh, the end product will highlight that.
Fortunately, I get to use delicious blueberries grown locally. Nothing else but a little vanilla sugar and cornstarch is needed to make it satisfy those blueberry pie cravings. We top it with our house-made lemon honey ice cream, which is the most wonderful combination! Come to Solstice to see for yourself before it's on to apple pie season, also one of my faovrites! Enjoy! -Gabi
Gabi Hatch is the Lead Pastry Chef for Stowe Mountain Lodge, which includes the most delicious dessert menu at Solstice. She also won First Prize last winter at Stowe Mountain Resorts' ice carving competition.