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Seasonal Recipes

Spring
Modern Caprese Salad

Insalata Caprese, meaning "Salad of Capri" in Italian. 
Caprese salad is meant to resemble the Italian flag through its ingredients of sliced fresh mozzarella, tomatoes and basil. 
This simple salad is seasoned with salt, black pepper and olive oil.
Because this salad is so simple, it relies heavily on the freshness of the ingredients. 
You can add various other ingredients to enhance the salad like balsamic vinegar, olives or prosciutto. 
We elevate our version of this classic with some fun balsamic "pearls" (balsamic vinegar and gelatin)

Serves 4

Ingredients

2 each                         vine ripe, medium size tomatoes, preferably in season, any color and shape

20 each                       cherry tomatoes, preferably in season, any color and shape

16 each                       ciliegine or "cherry size" fresh mozzarella balls, if unavailable cut large mozzarella into small chunks

1 teaspoon                  alder smoked sea salt

2 teaspoon                  freshly cracked black pepper

3 tablespoon               extra virgin olive oil

4 tablespoon               balsamic pearls (recipe below)

¼ cup                         loosely packed micro basil, or petite basil leaves

  

Method

Remove the stem and core of the larger vine ripe tomatoes and slice in half, and place in a mixing bowl.  Slice all of the cherry tomatoes in half and add to the mixing bowl with the larger tomatoes.  Add the mozzarella balls.  Season the tomatoes and cheese with the smoked salt, black pepper and olive oil.  Let stand for 2-3 minutes until the ingredients "get to know each other".  Place one half of the larger tomatoes on four serving plates (cut side up).   Randomly place the cherry tomatoes and mozzarella on the same plates.  Spoon 1 tablespoon of the balsamic pearls on each plate and garnish with sprinkles of the basil leaves. 
Additional garnishes:  Kalamata olives or other good olives, prosciutto, flavored oils, lemon zest, or croutons.


 

Balsamic "Pearls"

Ingredients

1 cup               Balsamic Vinegar

10                   sheets gelatin-bloomed in cold water

2 quarts           extremely cold oil


Method

Place oil in the refrigerator until ready to use.  Bring the vinegar to a boil. Once the vinegar is boiling turn off the heat.  While the vinegar is coming up to temp, bloom the gelatin sheets in cold water.  Once bloomed, squeeze all excess liquid from the gelatin and mix with the hot vinegar.  Let the vinegar cool until slightly warmer than room temp.  Place container of oil in an ice bathe. Place the vinegar mix into a squeeze bottle.  Drip the vinegar from the squeeze bottle into the ice cold oil to form pearls.  Once the pearls have been formed, drain off the oil.  Store the pearls in just enough oil to cover.

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Spring Chicken cooked "Under a Brick"

Ingredients:

5 lbs frying chicken
1 gallon cold water
1 cup plus 2 tablespoons kosher salt
¼ cup plus 2 tablespoons honey
12 bay leaves
12 cloves garlic smashed not chopped
2 Tablespoon black peppercorns
3 large rosemary sprigs
1 small bunch thyme
1 small bunch parsley
Finely grated zest and juice of 2 lemons-reserve juiced halves

1 each lemon, juiced 
1 cup white wine for cooking
1 Tablespoon thyme, chopped


Instructions:

In a large sauce pot, combine 1 quart of the water with 1 cup of the salt and the honey, bay leaves, garlic, peppercorns, rosemary, thyme, and parsley. Add the lemon zest and juice as well as the halved lemons and bring to a simmer over moderate heat stirring until the salt is dissolved.

Let cool completely then stir in the remaining 3 quarts of cold water. Add the chicken being sure that it is completely submerged and refrigerate overnight.

The next day remove the chicken from the brine and pat dry.  Cut the chicken in half and remove the rib cage.  Season the chicken with salt and pepper.

In a very hot pan, add a small amount of oil and place the chicken halves skin side down in the pan (be careful as the oil may "pop").  Now place a brick wrapped in aluminum foil atop the chicken.  The weight of the brick pressing down on the chicken will transform the skin in to a crispy crust.  After 5-7 min. on the stovetop transfer the pan, chicken, brick and all in to a 350f degree oven and cook until the chicken is cooked through (around 15-25 min.) remove the chicken and place on a serving plate. 

Deglaze the pan with the lemon juice and wine, add the chopped thyme and reduce until slightly thick.  Pour over the chicken. Serve the chicken with fresh spring vegetables (asparagus, baby carrots, leeks or artichokes) and red bliss potatoes.

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Roast Baby Artichokes with Vinaigrette Jardinière

Here is the ultimate spring dish.  The early artichokes are one of the first "premiers" or new vegetables of spring.  The vinaigrette is one of my favorites.  Change up the vegetables to use this vinaigrette all year.

Ingredients:

Artichoke Ingredients
9ea  baby artichokes (about 2 pounds)
2ea  lemons, cut in half
1/4 cup  extra-virgin olive oil
2 to 3 tbs champagne vinegar
2 tsp kosher salt
1/4 tsp freshly cracked black pepper
2ea  cloves garlic, peeled and minced

Vinaigrette Ingredients

2ea carrots
2ea celery stalks
5ea spring onions, white bulb only 
4ea cloves garlic
1ea parsnip 
 4 cups olive oil 
1 cup champagne vinegar
salt and pepper to taste

Instructions:

Preheat the oven to 400 degrees F.

Prepare artichokes. Remove the tough outer leaves of the artichokes and trim the stems. Use a vegetable peeler to remove the tough outer green layer from the stem. Cut off the top third of the head to remove the tough ends of the leaves, then split it down the middle. Rub with lemon as you work so they don't turn brown.

Mix together the olive oil, vinegar, salt, pepper and garlic. Lay the artichoke halves cut-side up in a roasting dish and drizzle with the olive oil mixture. Roast in the oven until the artichokes are tender, about 20 minutes.

Vinaigrette

Rough chop the vegetables, place them in a heavy bottom sauce, season with salt and pepper and begin to sweat with no oil.  When some of the water is leeching out add the oil and turn heat to low.  Slowly cook the vegetables on low heat until very soft.  Remove from heat and cool.  When cool blend the vegetables and oil in blender until smooth.  Add the vinegar and season with salt and pepper. 

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Lemoncello

Lemoncello (lemon-chello) is an Italian liqueur mainly produced in southern Italy, around the Gulf of Naples.  The Sorrentine Peninsula and the coast of Amalfi are arguably the best producers of Lemoncello in Italy.  Traditionally, it is made from Sorrento lemons that are picked in the spring, peeled and mixed with sugar, grappa, vodka, or some type of clear flavorless alcohol.  The liqueur is served ice cold (traditionally in small ceramic glasses) and presented as a digestivo or after dinner drink.  With the popularity of Lemoncello growing you will find it also mixed with other liqueurs in specialty drinks.

Ingredients:

20 each lemons rinsed with hot water and cleaned
750ml bottle of grappa, vodka, or other clear, flavorless alcohol.
¾ cup sugar
¾ cup water

Instructions:

Zest the lemons (or remove just the yellow outer layer of the skin. Do not remove the pith, the white layer under the yellow layer which is very bitter).  Pour the bottle of alcohol into a glass container that is big enough to also hold all of the lemon zest.  Let the bottle sit at room temperature for 30 days.  Once the 30 days are up  strain out the zest.  Mix the sugar and water together and heat until the sugar dissolves. Pour the sugar/water mixture into the alcohol, cork and chill ice cold. 

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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.

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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!

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Summer
Preserved Salmon Confit

This is the perfect recipe to welcome spring, the classic Salade Lyonnais.

Ingredients:

1qt                     Water
½ Cup                 Red Wine Vinegar
1ea                     White Onion, Fine Dice
2ea                     Cloves Garlic, Minced
3ea                     Bay Leaves
1Tbs                    Black Peppercorns
2 Lbs                   Fresh Salmon Loin, Cut In To 1X1 Inch Cubes
1pint                   Good, Extra Virgin Olive Oil

Instructions:

In a medium size stock pot, bring the water, vinegar, onion, garlic, bay leaves and peppercorns to a boil. Add the tuna, reduce heat and simmer for 30 min.  Strain the tuna from the cooking liquid, and place in a terrene or earthenware crock.  Cover the tuna with the olive oil and let set in a refrigerator for 30 days.

Ingredients:

2ea                        Frisse Lettuce Heads
4oz                        Good Quality Slab Bacon
3ea                        Slices Brioche Bread
5ea                        eggs
1ea                        Lemon
                             Kosher Salt and Freshly Ground Black Pepper

Instructions:

Cut up the Frisse in to bite size pieces, wash and rinse off.  Cut the Slab bacon in to "lardoons" (small strips or cubes) and place in a sauté pan.  Cook the bacon on low heat, rendering the fat out and crisping up the bacon.  Remove the bacon from the pan and blot dry, but reserve the bacon fat in the sauté pan.  Cut the brioche bread in to small cubes and fry the reserved bacon fat until golden brown. Remove the croutons and keep warm.  Poach the eggs for exactly 6 minutes.   I added an extra one in the recipe just in case you break one. Toss the Frisse with the bacon and croutons, squeeze the lemon over the salad and garnish with croutons.  Peel the egg and gently place atop the salad. Season the salad with salt and pepper.  Spoon a small amount of preserved salmon around the salad to finish.

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Citrus Cured Salmon

The salt in the cure is foiled perfectly by the sweet/tartness of the lemon.  Cucumber adds the "fresh & clean" flavor to the dish.  We needed something else to add more depth to the dish so we added some smoked salmon roe. 

Citrus Cured Salmon Ingredients:

2 pounds              Wild or Sustainable Salmon (skin removed)
2cups                   Kosher Salt
¼cup                    Granulated, White Sugar
1Tbs                    Course Ground Black Pepper
1Tbs                    Course Ground Coriander Seed
1each Zest of        Lemon, Orange, Lime, Tangerine and Grapefruit

Instructions:

In a large bowl, mix the salt, sugar, pepper, coriander seed and the citrus zest.  Place the fish in a baking pan lined with plastic wrap.  Pour the salt mixture over the fish.  Coat the fish heavily on all sides.  Let the fish sit in the salt mixture, under refrigeration for 2 days.  When ready, remove excess salt, and rinse off the fish.  Let the cured salmon sit on a clean plate in the refrigerator for one more day, uncovered.  The next day the fish will be hard to the touch.

Lemon Cucumber Garnish Ingredients:

½ cup                   Cucumber Juice
1Tbs                     Powdered Gelatin
2cups                    Canola oil
2ea                       English Cucumbers
2ea                       Myer Lemons, segmented
1tsp                      Granulated, White Sugar
1tsp                      Smoked Salmon Roe (eggs)
                            Fresh Dill Sprigs 
 

Instructions:

Dissolve the powdered gelatin in the cucumber juice.  Heat the juice slightly, strain in to a squeeze bottle and keep warm.  Place the 2 cups of Canola oil in a large coffee mug and put in the freezer for 1 hour.  Remove the oil from the freezer and place on a work surface.  Drip the warm cucumber juice in to the cold oil using the slightest pressure from the squeeze bottle.  You will notice the cucumber juice will form into small "pearls" and gently sink to the bottom of the mug.  Let these "pearls" sit for around 5 minutes.   Strain out the cucumber "pearls" and reserve them in a clean coffee mug.  
               
Peel one of the cucumbers and leave the other one with the skin on.  Slice the cucumbers in to creative shapes and mix them with the cucumber pearls.  Toss the lemon segments in the sugar and add to the cucumber mix.  Spoon the cucumber/lemon mixture over some of the sliced salmon, garnish with a few pieces of smoked salmon roe and dill sprigs.  

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Pan seared fillet of Atlantic salmon

This is a delicious, light spring dinner entrée. Using beans in two different preparations lends to the depth and fun of the ingredient. 

Salmon Ingredients:

4ea        5 ounce fillets of Fresh Salmon

2t          Olive Oil

2t          Whole Butter

             Salt and White Pepper

Instructions:

Heat the oil in a medium size sauté pan on medium high heat.  Before you season the salmon with the salt and white pepper make sure the fish is dry to the touch (if it is wet you will not get a "golden brown" sear on the fish).  Place the fillets of fish in the pan, then shake the pan to loosen the fish from the bottom of the hot sauté pan.  Add the butter in small chips around the fish, then let it sit for 3-4 minutes.  Flip the fish over and continue to cook for additional 3-4 minuets.  Remove the salmon from the hot pan and place on a warming plate until ready to serve.

White Bean Puree Ingredients: 

1.5 cups                Cannellini Beans, Soaked Overnight
½ cup                    White Onion, chopped
2qts                      Chicken Broth

                            Salt and pepper to taste

Instructions:

Heat the oil in a medium size sauté pan on medium high heat.  Before you season the salmon with the salt and white pepper make sure the fish is dry to the touch (if it is wet you will not get a "golden brown" sear on the fish).  Place the fillets of fish in the pan, then shake the pan to loosen the fish from the bottom of the hot sauté pan.  Add the butter in small chips around the fish, then let it sit for 3-4 minutes.  Flip the fish over and continue to cook for additional 3-4 minuets.  Remove the salmon from the hot pan and place on a warming plate until ready to serve.

Marinated Cannellini Beans Ingredients:

1.5 cups                 Cannellini Beans, Soaked Overnight, Cooked until Tender and Cooled

2ea                       Fresh Lemons Zest and Juice

1/4cup                   Champagne Vinegar

2tbs                      Sugar

2 cups                   Grape Seed or Neutral Salad Oil                                

1tbs                      Chopped Tarragon

                            Salt and pepper to taste

Instructions:

In a non-reactive mixing bowl add the citrus zest, juice, vinegar, salt, pepper, and sugar stir until well combined and sugar is dissolved.  Slowly whisk in the oil until all incorporated.  Add the chopped tarragon.  Combine the cooked and chilled cannellini beans with the vinaigrette and let marinate. 

Fennel & Mustard Jus Ingredients:

1qt                          Chicken Broth
1Tbs                        Fennel Seed

1Tbs                        Whole Grain Mustard

2Tbs                        Whole Butter
                                Salt, Pepper and Fresh Lemon Juice to Taste

Instructions:

Combine the chicken stock, fennel seed and mustard in a medium size pot and bring to a boil.  Reduce heat to a simmer and reduce by half.  Pour the mixture into a blender and blend on high speed until well combined. Strain liquid through a fine mesh strainer.  Whisk the whole butter into the sauce and adjust seasoning with the salt, pepper, and lemon juice.

Spinach & Basil Ingredients:

1Tbs                       olive oil

1lb                          Fresh Spinach

1tbs                        Fresh Garlic, Minced

1tbs                        Fresh Shallots, Minced
1/4cup                     Fresh Chopped Basil

                              Salt and Pepper to taste 

Instructions:

Heat a large sauté pan on medium heat.  Add the olive oil, garlic and shallots.  sauté  until the garlic starts to turn light brown.  Add the spinach and basil and cook until it is slightly wilted.  Season the spinach mixture with salt and pepper, drain on paper towels.  


To Serve

Place a small spoonful of the bean puree on one of four serving plates.  Add some of the marinated beans to the center of the puree.  Place a fillet of the pan seared salmon off to one side of the beans.  Add some of the spinach next to the salmon.  Spoon some of the fennel-mustard sauce around the plate. 

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Pork tenderloin medallions stuffed with dried fruit and cheddar cheese

Family gatherings often mean comfort food.  Take this twist meat and potatoes and surprise yourself and seven others with a fruity, cheesy, sweet version of a classic dinner.

Ingredients:

2 lb       pork tenderloin from Duclos & Thomson
1 cup     raisins
½ cup    currants
½ cup    dried cherries
1 cup     cleaned, chopped parsley
1 lb       Cabot clothbound cheddar cheese, grated 
            salt, white pepper

1 cup     flour
5 ea      Maple Meadow Farms whole eggs, cracked and whipped up
2 cups   bread crumbs
2 heads red cabbage
1 ea      red onion from Black River Produce
2 cups   fresh cranberries from Vermont Cranberry
½ cup    sugar
1 cup     red wine
            salt, white pepper, cinnamon

8 ea      sweet potatoes from Valley Dream
2 T        whole butter from Cabot creamery
2 T        brown sugar
2 ea      vanilla beans
            salt, white pepperngredient

Instructions:

Slice the pork in to 8 each 4ounce portions.  Using a meat mallet or the palm of your hand, pound the medallions until they are ½ inch thick and double in diameter.  Place the pork in the refrigerator while you make the stuffing.  In a mixing bowl add the raisins, currants, cherries, parsley, and grated cheddar cheese. Work the mixture with your hands until it is well incorporated.  Lay a slice of pork on a plate and place an 1/8 of the filling in the middle of the medallion of pork, roll the pork around the filling and place back in the refrigerator.  Fill and roll the rest of the pork, season with salt and pepper.  Place the flour, eggs, and bread crumbs in three separate bowls.  Working with one pork "roll" at a time, dip into the flour and shake off most of it, you just want the pork to be dry.  Next, dip it into the egg wash then roll in the bread crumbs to coat evenly, shake off excess.  Roast the pork in a 350 degree oven for 15-20 minuets until "golden brown" and cooked through, remove from oven and let rest for 5 minuets in a warm place. 

            Slice the cabbage and onion and place in a large container.  Using a food processor, chop up the cranberries and add them to the cabbage.  Toss the cranberry-cabbage mixture with the sugar, wine, salt, pepper, and cinnamon. Let the cabbage marinate in the refrigerator overnight. Transfer the whole container of cabbage, cranberries, wine, ect. into a large pot.  Cook the cabbage on medium-low heat until tender. Keep warm.

            Bake the sweet potatoes in a 350 degree oven until tender (around 40-50 minuets).  When tender remove from the oven and let cool for 10 minuets.  Scrape the vanilla beans and save the pulp.  Peel the sweet potatoes and whip with an electric mixer add the butter, brown sugar, vanilla pulp, salt and pepper.  Serve warm.

            To plate up:  place a small mound of cabbage in the center of 8 warm, dinner plates, spoon a small amount of sweet potatoes next to the cabbage and top with a sliced "roll" of stuffed pork.

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Yellow Tomato Gazpacho

With summer finally here, cold refreshing soups are on the menu at your house and ours!

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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.

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Fall
Roast Duck Breast with Polenta, Apricots, Spinach & Sour Cherry Puree

As part of "The Study of..." series hosted by Destination Hotels & Resorts, Chef Berry studies duck as the ingredient of the quarter while cheffing up a beautiful Roast Duck. Yields 4 duck legs

Ingredients:

            4ea              duck breast, trimmed
           

            ¾cup            white corn meal

            4cups           water

            Pinch            kosher salt

            2Tbs             whole butter


            3ea              fresh apricots
            4cups           fresh spinach


            ½cup            sour cherries (dried)

            ½cup            Port wine

Instructions:

  • Season the duck breasts with salt and freshly ground black pepper. Using a hot sauté pan, sear the breasts (skin side down) until the skin has turned a golden brown color. Turn the duck flesh side down and place in a 350f oven for 8-10 min. Remove the duck from the oven and place on a cooling rack to rest. 
  • Bring the water to a boil in a medium size pot.  Sprinkle the corn meal and salt into the boiling water.  Using a wooden spoon stir the water-corn meal mixture constantly until the mixture comes together (around 5min.).  When the polenta starts to pull away from the side of the pan remove from heat and fold in butter.  Reserve warm.
  • Quarter the apricots, sauté in a hot pan until they start to break down a little.  Add the spinach and toss until wilted. 
  • In a small pot add the cherries and port.  Simmer the cherries until they are fully reconstituted.  While warm, puree in a high speed blender until very smooth.
  • For plating:  place a small amount of polenta on a warm serving plate.   Slice a duck breast and place on the polenta.  Spoon a little of the apricot and spinach mixture on top of the duck. Place a spoon of the sour cherry puree off set on the plate.

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Duck Confit

As part of "The Study of..." series hosted by Destination Hotels & Resorts, Chef Berry studies duck as the ingredient of the quarter while teaching us how to create our own Duck confit.  Yields 4 duck legs

Ingredients:

4                   duck leg portions with thighs attached
1                   tablespoon plus 1/8 teaspoon kosher salt
1/2                teaspoon freshly ground black pepper
10                 garlic cloves
4                   bay leaves
4                   sprigs fresh thyme
1                   orange zest
1 1/2tsp         black peppercorns
1/2 tsp           table salt
4 cups            olive oil

Instructions:

  • Lay the leg portions on a platter, skin side down. Sprinkle with kosher salt and black pepper. Place the garlic cloves, bay leaves, orange zest, and sprigs of thyme on each of 2 leg portions. Lay the remaining 2 leg portions, flesh to flesh, on top. Sprinkle with the remaining kosher salt. Cover and refrigerate for 12 hours.
  • Preheat the oven to 200 degrees F.
  • Remove the duck from the refrigerator. Rinse the duck with cool water, rubbing off some of the salt spices . Pat dry with paper towels.
  • Place the duck legs in a cast-iron pot. Sprinkle evenly with the peppercorns and salt. Lay the duck skin side down. Add the olive oil. Cover and bake for 12 to 14 hours, or until the meat pulls away from the bone.
  • Remove the duck from the fat. Strain the fat and reserve. Pick the meat from the bones and place it in a stoneware container. Cover the meat with some of the strained fat, making a 1/4-inch layer. The duck confit can be stored in the refrigerator for up to one month.

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Paté de Canard

As part of "The Study of..." series hosted by Destination Hotels & Resorts, Chef Berry takes a look at duck including this duck paté. Yield one terrine.

Ingredients:

            2.5 lbs.          duck liver, rinsed and drained

            3                   eggs

            3 ounces        Marsala or Madeira wine

            3 oz.              shallots, sautéed and chilled

            ½ oz.             curing salt

            ½oz.              salt

            ½tsp.             white pepper

            2 ½ lbs.          butter very soft, liquid

            ½ cup             flour

            2 ½ cups         heavy cream

Instructions:

  • Combine the shallots and the cream, reduce by half. Keep warm.
  • Add the wine, flour, eggs, and seasonings.
  • Puree the liver until liquid in the food processor. Add the cream mixture and puree for 2 minutes (puree in at least 4 batches).
  • While the machine is running add butter to emulsify.
  • Force the mixture through a fine china cap.
  • Line a mold with plastic wrap and fill with the pate.
  • Bake in a 250 degree oven in a water bath until an internal temperature of 160 degrees is reached.
  • Let cool overnight.

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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

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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.

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Pumpkin Crème Brûlée

The taste of pumpkin pie and the elegance of crème brûlée - what could be better?

Ingredients:

3 cups             cream

1 cup               milk

¼ tsp              cinnamon

¼ tsp              nutmeg

1 pinch            ground ginger

1 pinch            clove

8 ea                 egg yolks

1 cup               sugar

½ cups           pumpkin puree

Instruction

  • Combine the cream, milk, cinnamon, nutmeg, ginger, and clove over medium heat, heat until scalding. 
  • Cream the yolks with the sugar and pumpkin until combined. 
  • Temper the yolk mixture with the hot cream and milk mixture.
  • Pour in to ramekins and place in pan with water that comes up ¾ of the side of the ramekin. 
  • Bake, covered with foil in a 325f oven for 30-40 minuets.
  • Remove from the water bath and cool. When cool, sprinkle sugar on top of custard and caramelize with either your ovens broiler setting or small torch. Enjoy!! 

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Chilled Pumpkin Almond Soup

This wonderful autumn soup is perfect as great starter course to a crisp evening dinner or to finish a casual luncheon with a welcome surprise.

Ingredients:

  1                   quart              cream

  1/2                cup                almond paste

  1/2                cup                sugar                        

  1                   quart              milk

  3                   cups               canned pumpkin

  2                   cups               brown sugar

  1                   tbsp               fresh lemon juice

  1/2                tbsp               pumpkin pie spice


Instructions:

  • Combine the cream, almond paste and the sugar.

  • Heat to simmer and whisk in almond paste till dissolved (3-5 minutes)

  • Place mixture in a blender and add remaining ingredients, using the pulse button.

  • Mix well and refrigerate.

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Stowe Mountain Lodge's Pecan & Caramel French Toast Soufflé

There's no reason breakfast can't be as decadent and delicious as any other meal.  "Saving dessert for last" certainly won't apply when starting the day sweet treat serving six people. This recipe features some of our favorite local vendors, but substitutions can be made to accommodate your local culinarians.

Ingredients:

4ea                 eggs from Maple Meadow Farms  
1cup               heavy cream from Mansfield Dairy
1½ cup            milk from Mansfield Dairy
¾ cup              sugar
1tsp                nutmeg
½ tbs              cinnamon
6ea                 day old or dinner rolls from Harvest Market Bakery


4oz                 Cabot creamery butter (soft)
4oz                 toasted pecans (not salted)
2oz                 brown sugar
2oz                 Vermont maple syrup from The Green Mountain Maple Sugar Refining Company


Instructions:

In a large mixing bowl, whisk together the eggs, cream, milk, sugar, nutmeg, and cinnamon.  Cut the rolls in half and place cut side down in a casserole dish (the rolls should fit snugly in the dish).  Pour the custard mix over the rolls and let them soak over night.  Mix the butter, pecans, and brown sugar in the bowl of an electric mixer.  Mix until the sugar, butter and nuts are well combined.  Flip the custard-soaked rolls over and spoon around 1 tablespoon of the sugar, butter, nut mixture on the rolls cut surface.  Place the casserole dish in a 350 degree oven and bake for 20-25 minuets or until set.  Remove from oven (let cool slightly) and enjoy with your favorite maple syrup. 

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Winter
Truffle Infused New England Pot Roast

Try this spin on a classic and a staple in the Solstice menu. The enhancement of earthy truffles elevates this traditional  colonial dish to a meal that will sure to please.

Ingredients:

Pot Roast
5lb                   top round or chuck roast, tied with butcher's twine
salt and fresh cracked black pepper

1ea                  large white onion, medium dice

2ea                  carrots, medium dice

½                     bunch celery, medium dice

4ea                  cloves garlic, crushed

1cup                red wine

1gal                 good beef stock

10oz.                black truffle peelings

1oz.                  white truffle oil

Roast Root Vegetable

3ea                  parsnips, peeled, medium dice

3ea                  carrots, peeled, medium dice

2ea                  celery root, peeled, medium dice

1ea                  rutabaga, peeled, medium dice

4ea                  golden beets, peeled, medium dice

1cup                salad oil

                        salt and fresh cracked black pepper


Instructions:

For the pot roast, season the roast with salt and pepper. Sear the roast on all sides in a large sauce pot.  Remove the roast and deglaze the pot with the red wine, add the vegetables and return the roast to the pot.  Add the stock and truffle peelings and cover the pot with aluminum foil.  Place in a 325 degree oven and cook for 3-4 hours until the roast is tender.  Remove the roast from the pot and un-tie the butcher's twine.  Keep warm.  Strain the jus left from braising in to a medium size sauce pot.  Reduce the Jus until thick, reserve warm.

For the roast root vegetables, toss the cut vegetables with the oil, salt and pepper, lay flat on a cookie sheet (you may need a couple of sheet pans) roast at 350 degrees until "golden brown".  Keep warm.

To serve, slice the pot roast in to equal serving slices, and lay on a serving dish. Drizzle the white truffle oil over the beef.  In another large serving tray arrange the roast root vegetable.  Serve the sauce in a supreme dish on the side. Enjoy with mashed potatoes.

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Smoked & Braised Duck Legs with Parsnips, Mushrooms, Mission Figs

This dish is a combination of all of my favorite fall ingredients.  The fatty duck, sweet parsnips, earthy mushrooms, and the figs bring a different depth.  On a chilly fall evening what a great way to celebrate the bounty of New England's culinary treasures.

Ingredients:

12ea               fresh duck legs (7 to 11 lb depending on amount of fat on legs)
2 lb                 shallots, peeled and, if very large, halved
4 lb                  parsnips, peeled and cut diagonally into 1-inch-thick slices (halve large slices lengthwise)
3 cups              mushrooms, assorted types, cut in to bite size pieces
1 cup               mission figs (dry) sliced
2 tbs                 minced garlic
1 1/2 tbs           chopped fresh thyme or 1 teaspoon dried, crumbled
2ea                  bay leaves
2 1/2 tsp.          salt
1 3/4 tsp.          black pepper
1/4 tsp.             ground allspice
2 cups              dry white wine
6 to 8 cups       chicken stock, or broth (low sodium)


Instructions:

Put oven racks in upper and lower thirds of oven and preheat oven to 450°F.

Trim fat and skin from sides of duck legs, leaving a covering of skin on top of legs (there may be fat underneath skin). Reserve 1/2 cup fat (for cooking). Score skin on legs in a 1/2-inch crosshatch pattern, cutting through fat but not into meat. Coarsely chop reserved duck fat and heat in a 12-inch heavy skillet over moderate heat, stirring occasionally, until melted. Remove from heat and discard any solids with a slotted spoon.
 

Divide shallots, parsnips, mushrooms, figs, garlic, thyme, bay leaves, 1 teaspoon salt, and 1 teaspoon pepper between baking pans. Add 2 tablespoons rendered duck fat to each pan, reserving remainder in skillet, and toss to coat vegetables. Roast vegetables, turning occasionally and switching position of pans halfway through roasting, until browned in patches, 20 to 30 minutes total.


Pat duck legs dry. Stir together allspice, remaining 1 1/2 teaspoons salt, and remaining 3/4 teaspoon pepper in a small bowl and rub all over legs. Heat fat remaining in skillet over moderately high heat until hot but not smoking, then sauté 4 duck legs, skin sides down, until well browned, 3 to 5 minutes. Turn legs over with tongs and sauté until undersides are browned, 2 minutes more. Transfer with tongs to paper towels to drain. Brown remaining duck legs (in batches of 4) in same manner, pouring off all but 2 tablespoons fat from skillet between batches.


Reduce oven temperature to 375°F. Divide duck legs between baking pans, nestling them, skin sides up, in vegetables. Add wine and just enough stock so that most of each leg is submerged but skins are not.

Braise duck and vegetables, uncovered, switching position of pans halfway through braising, until duck is tender, 1 1/2 to 2 hours total. Transfer vegetables and duck with a slotted spoon to a platter. Skim fat from pan juices and serve juices, seasoned with salt and pepper if necessary, on the side

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Slow Cooked Lamb Curry, House Made Vadouvan Curry

This is a French interpretation of an Indian Masala called vadavam, from the Pondicherry region of southern India where French colonial influence is still felt. This trendy curry blend is currently en vogue in France, Australia, and the U.S. It has a rich savory flavor that is more familiar to Western palates than many Indian spice mixtures. The traditional Indian curry flavors of turmeric, cumin, curry leaves, and coriander are given a sophisticated French twist with the addition of grated shallots. Use this spice to make French-style curried chicken salad, as a marinade for shrimp or fish, or wherever you would use regular curry powder.

Ingredients:

Vandouvan Curry

2 pounds                     onions, cut into 1-inch pieces
1 pound                       shallots, halved
12 each                       garlic cloves, peeled
1/4 cup                        vegetable oil
1 teaspoon                  fenugreek seeds
1 tablespoon               thinly sliced fresh curry leaves (optional)
1 tablespoon               ground cumin
1 teaspoon                  ground cardamom
1 teaspoon                  brown mustard seeds
3/4 teaspoon               turmeric
1/2 teaspoon               grated nutmeg
1/2 teaspoon               hot red-pepper flakes
1/4 teaspoon               ground cloves

Lamb

3lbs                              lamb leg or shoulder cut in to 1" pieces
2cups                           golden raisins
6ea                              cinnamon sticks
                                    salt and pepper
                                    olive oil
                                    chicken stock or chicken broth (low sodium)

Instructions:

Preheat oven to 350°F with rack in middle. Pulse onions in 3 batches in a food processor until very coarsely chopped (there may be a few large pieces remaining), transferring to a bowl. Repeat with shallots, then garlic. Heat oil in a deep 12-inch heavy nonstick skillet over high heat until it shimmers, then sauté onions, shallots, and garlic (stir often) until golden and browned in spots, 25 to 30 minutes. Grind fenugreek seeds in grinder or with mortar and pestle. Add to onion mixture along with remaining ingredients, 1 tablespoon salt, and 1 teaspoon pepper and stir until combined. Transfer to a parchment-paper-lined sheet pan and spread as thinly and evenly as possible. Bake, stirring occasionally with a skewer to separate onions, until well browned and barely moist, 1 to 1 1/4 hours.

Season the lamb with the salt, pepper and olive oil.  In a large pot brown the lamb on all sides. Once the lamb is good and caramelized add the golden raisins and cinnamon sticks. 

Remove the curry mixture from the oven and transfer to the lamb pot.  Add just enough chicken stock to cover and cook on low heat until all of the ingredients "get to know each other" and are well combined.  When the lamb is tender, serve with your favorite accompaniment such as rice, cous cous, or roasted potatoes.

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The Croque Monsieur Sandwich

It is said that every great chef has a great sandwich up his sleeve for times in need of comfort food, a great lunch addition or any casual get-together. Stowe Mountain Lodge's Executive Chef, Josh Berry has several! One of his favorites, the Croque Monsieur, is the perfect addition to an après ski meal or any time that calls for a hearty snack! And it just so happens that this delicious concoction includes the three ingredients from the purveyors that we featured this year in our "From the Kitchen" video series: maple syrup from Green Mountain Maple Sugar, Cabot Clothbound Cheddar Cheese from Jasper Hill Farms and fresh baked bread from Red Hen Bakery.

Ingredients:

-5 tablespoons unsalted butter
-3 tablespoons all-purpose flour
-2 cups whole milk
-1/4 teaspoon salt
-1/8 teaspoon black pepper
-1/8 teaspoon freshly grated nutmeg
-4 ounces coarsely grated Cabot Clothbound Cheddar
-8 slices Red Hen Bakery Fat Cyrus Bread
-4 teaspoons truffle-maple mustard (Green Mountain Maple Sugar syryup, Dijon and stone ground mustard, imported black truffle shavings)
-1/2 pound thinly sliced North Country cooked ham
-4 large local Vermont eggs

 

Instructions:

Mornay Sauce:
-Melt 3 tablespoons butter in a 1-to 1 1/2-quart heavy saucepan over moderately low heat, then whisk in flour and cook roux, whisking 3 minutes.

-Whisk in milk and bring to a boil, whisking constantly. Reduce heat and simmer, whisking occasionally for 5 minutes. Whisk in salt, pepper, nutmeg and 1/3 cup cheese until cheese is melted.

-Remove from heat and cover.

Sandwich:
-Spread maple-mustard evenly over 4 slices of bread and top with ham, dividing it evenly, top with more slices of cheddar cheese.

-Melt 1 tablespoon butter in a 12-inch nonstick skillet over moderately low heat. Dip the sandwich into beaten eggs and carefully slide into the hot pan, cook sandwiches, turning over once, until golden brown, 4 to 5 minutes total.

-Remove the sandwich from the pan and place on a serving plate. Top with a moderate amount of Mornay Sauce. Enjoy!

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Savory Mushroom Bread Pudding

Bread puddings are usually thought of for dessert, but not this one. This savory pudding pairs wonderfully with roasted meats, poultry or wild game.

Ingredients:

2 ea                        loaves stuffing bread, crust removed, 1 inch dice
1 qt                         button mushrooms quartered
3 qt                         shiitake mushrooms, sliced
3 qt                         portabella mushrooms, medium dice
2 cups                     heavy cream
1 cup                      whole milk
10                          eggs
¼ cup                     fine chopped parsley                               
                             Salt and pepper to taste                                
                             Nutmeg to taste

Instructions:

  • Place the crust-less diced bread on a sheet pan and dry either overnight or place in a 350 degree oven for 5-8 minutes. Be careful not to brown.
  • Sauté the mushrooms in a little bit of oil until they are cooked through and slightly caramelized. Place the mushrooms on another sheet pan to cool.
  • While the bread and mushrooms are cooling, mix the eggs, heavy cream, salt, pepper and nutmeg to make the custard. Once this has been mixed thoroughly, add the chopped parsley. Add the cooled bread and mushrooms to the custard mix and let this mixture sit overnight in a casserole dish.
  • The following day; cook the pudding in a 350 degree oven for 20-25 minutes or until a toothpick, when inserted to the pudding, comes out clean.  Drizzle with white truffle oil before being served. Enjoy!

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