Seasonal Recipes

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:

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:

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!

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.