Seasonal Recipes

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.

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:

Instructions:

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:

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:

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. 

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

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

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.

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!

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!! 

Ingredients:

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!

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.

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. 

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.

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.

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.

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!