Seasonal Recipes
Maple Apple Pie with Vermont Cheddar Crumble
There's just something about a really good homemade apple pie that can transform a family dinner, particularly during the holidays. Talk to any Vermont foodie and apple pie is always a staple for winning over a crowd.
Ingredients:
Pie Filling:
4 each Macintosh apples
½ cup Brown sugar
1/3 cup Apple cider
1 teaspoon Cinnamon, ground
1/8 teaspoon Nutmeg, ground
1/8 teaspoon Cloves, ground
1 Tablespoon + 1 teaspoon Cornstarch
2 Tablespoon Water, cold
¼ cup Maple syrup
Crumble:
2 Tablespoon Butter, melted
1/3 cup Brown sugar
1/3 cup All purpose flour
1/3 cup Rolled oats
1 teaspoon Vanilla extract
1 ¼ teaspoon Cinnamon
¾ cup Cheddar cheese
1/2 pre made pie crust or family favorite recipe
Instructions:
- Preheat oven to 350*
- Bake pie shell for 10-12 minutes or until light golden brown and set aside
- Topping:
- Place all topping ingredients except cheddar in a bowl and mix till combined
- Cut cheddar into small pea size pieces and mix into topping, set aside till filling is made
- Peel and core apples and cut in half
- Cut halved apples into 3 wedges vertically and slice ¼ inch slices horizontally
- In a pot, put cut apples, brown sugar, apple cider, cinnamon, nutmeg, cloves and heat till apples are tender.
- Make a slurry by combining cornstarch and cold water, stir till all lumps have vanished
- Add slurry to simmering apple mixture and let it come to a boil till filling is noticeably thicker about 60-90 sec.
- Remove from heat pour into baked pie crust
- Top pie with cheddar crumble and bake for 12-15 min or until topping is brown and crisp
- Let pie sit and cool for 20-30 minutes and serve
Yellow Tomato Gazpacho
With summer finally here, cold refreshing soups are on the menu at your house and ours!
Ingredients:
4 each yellow tomatoes
1 each yellow bell pepper
1/2 cucumber
2 tablespoon olive oil
salt to taste
1 tablespoon white balsamic
Instructions:
Puree all ingredients until smooth, chill. Serves four.
Stowe Mountain Lodge House Granola
Whether for breakfast for hiking snack food, home made granola will fill you up.
Ingredients:
1 can Quaker oats
1 can McCains steel cut oats
2 cups sesame seeds
6 cups sliced almonds
1 pound pistachios
2 cups coco flakes
4 1/2 cups honey
1 1/2 cups grapeseed
2 cups maple syrup
1 cup light brown sugar
1 1/2 cups dried currants
Salt to taste
Instructions:
Mix dry (except currants) and wet ingredients separately. Pour wet into dry and mix well by hand. Bake at 325, stirring frequently. Once golden brown, fold in currants and let dry on sheet pans at room temperature until crispy.
Kids Strawberry Banana Smoothie
March is Kids Healthy Eating Month! Here is a quick and easy recipe to help get your children's days started off right.
Ingredients:
8 strawberries
1 banana
½ cup fat free yogurt
6 ice cubes
1 tablespoon local honey
Instructions:
Dice the fruit and put in a blender with the rest of the ingredients. Puree until smooth and pour in your favorite glass. Enjoy!
Cranberry Jam
Every Thanksgiving table needs a little cranberry. This year, put a twist on the traditional cranberry sauce and treat your guests to homemade cranberry jam.
Ingredients:
12 oz Vermont Cranberry Company, Fresh Cranberries
¾ Cup Sugar
½ Cup Champlain Valley Apiaries Honey
½ Tablespoon Minced Ginger
Zest from ½ of Orange
1 Pinch Cayenne Pepper.
Instructions:
Place all of the ingredients in a stainless steel pot and simmer over low heat. Simmer until all of the cranberries have burst and released their flavors. When the liquid has turned to gooey jam you know you're ready to place it in jars.
