Note: Page numbers in italics refer to recipe photographs.
A
Almond(s)
and Apricots, Moroccan-Style Chicken with, 130–31, 131
Butternut Apple Crisp, 216–17
Marcona, and Banana Smoothies, 188, 189
Amber Ale–Braised Highland Beef Chuck Roast, 153
Appetizers
Fresh “Springy” Spring Rolls, 89
Grilled Shrimp with Smugglers’ Notch Vodka
and Mango Cocktail Sauce, 142–43
Orange-Basil Dipping Sauce, 181
Polenta Bites Stuffed with Smoked
Mozzarella, 122–23
Ramp Dumplings, 43, 43
Sautéed Sea Scallops in a Smoked Bacon and Maple Cream Sauce, 146
Slow-Cooked Veal Shoulder with Savoy Cabbage and Wild Rice Blinis, 174–75, 175
Zucchini Spread, 86
Apple Cider
Caramel Sauce, 185
Cider-Braised Pork Chops with Apples and Onions, 167
Pan-Roasted Berkshire Pork Chops with Vermont Ice Cider, 173, 173
Spiced Cider Semifreddo, 225
Apple(s)
Braised Red Cabbage, 74
Butternut Crisp, 216–17
Cake, Country, 200
Crisp, Warm, with Hazelnut Crumble, 218–19
Harvest Hash, 22
Ice Cream, Vermont Spirited, 204
Musquée de Provence Pumpkin Bisque, 46–47
and Onions, Cider-Braised Pork Chops with, 167
Pie, Maple, 210–11
Pie with Tipsy Raisins, Luxury Experience’s, 206
Poached, Newhall Farm Berkshire Pork Loin with, 164
-Sage Compote, 161
-Stuffed Chicken Breasts, 125
Turkey Waldorf Salad, 66–67, 67
Applesauce Cake, 198–99
Apricots and Almonds, Moroccan-Style Chicken with, 130–31, 131
Arugula, Fig, and Goat Cheese Salad with Orange Vinaigrette, 55
Asian Peanut Dressing, 59
Asparagus and Brown Rice, 87
B
Baby pak choy
Fresh “Springy” Spring Rolls, 89
Bacon Alpen Macaroni, 115
Harvest Flatbread, 98–99
Harvest Hash, 22
Pasta with Veal and Pancetta Bolognese, 116
Smoked, and Maple Cream Sauce, Sautéed Sea Scallops in a, 146
Smoky, and Maple Syrup, Butternut Squash
Soup with, 35–36, 36
Banana(s)
Bread Pudding Soufflés with Coconut Vanilla Crème Anglaise, 220–21
and Marcona Almond Smoothies, 188, 189
Basil
Heirloom Tomatoes, and Extra-Sharp Cheddar Cheese, Rachel’s Caprese Sandwich with, 95
Oil and Balsamic Glaze, Warm Chicken, Tomato, and Mozzarella Napoleon with, 133
Pasta with Goat Cheese and Roasted Tomatoes, 116–17
Vinaigrette, Roasted Onions and Toasted Corn Kernels, Turnip Greens and Red Leaf Lettuce with, 56–57
Beans
Brown, and Hard Cola, Mussels with, 141, 141
Lentils with Vermont Salumi Daily Grind Sausages, 163
Vegan Chili, 41
Beef. See also Veal
Highland, Chuck Roast, Amber Ale-Braised, 153
Korean Reuben, 168–69
New York Strip Steaks with WhistlePig Whiskey Demi-glace Sauce, 149–50
Panko-Encrusted Minute Steaks, 151
Rolled Stuffed (Rouladen), 157
Spaghetti and Porcini Mushroom Meatballs, 114–15
Wellingtons, Individual Holiday, 154–55
Beet(s)
Dashi, Forbidden Black Rice, and Fennel Salad, Butter-Poached Halibut with, 139–40
Roasted, Salad with Cilantro and Lime, 54
Roasted Roots, 79
Berry(ies). See also Cranberry(ies)
Blackberry-Blueberry Jam, 179
Blueberry Goat Cheese Pizza with Caramelized Onions and Rosemary, 100
Good Smoothies, 190
Honey Ice Cream with Fresh Strawberries, 226
Sunshine Smoothies, 188
Biscuits
Caraway Seed, Nana’s, 28
Organic Milk, 28
Blackberry(ies)
Berry Good Smoothies, 190
-Blueberry Jam, 179
Blueberry(ies)
-Blackberry Jam, 179
Goat Cheese Pizza with Caramelized Onions and Rosemary, 100
Sunshine Smoothies, 188
Bread Pudding, Tarentaise, 106
Bread Pudding Soufflés with Coconut Vanilla Crème Anglaise, 220–21
Breads
Brioche Croutons, 44
Buttermilk Doughnuts, 32, 32
Caribbean Cornbread, 33
Cranberry and Turkey Sausage Stuffing, 132
Crème Brûlée French Toast, 18
Currant Scones, 26
Hungarian Nokedli (Dumplings), 32–33
Hush Puppies, 29, 29
Maple Cornbread, 30
Nana’s Caraway Seed Biscuits, 28
Organic Milk Biscuits, 28
Pecan and Caramel French Toast Soufflé, 19
Rory’s Irish Scones, 27, 27
Zucchini, 31
Breakfast dishes
Crème Brûlée French Toast, 18
Dutch Baby, 17
Harvest Hash, 22
Pecan and Caramel French Toast Soufflé, 19
Spring Frittata, 24
Whole-Grain Waffles, 21, 21
Brioche Croutons, 44
Buttermilk Doughnuts, 32, 32
C
Cabbage
Kingsbury Slaw, 64
Red, and Carrot Slaw with Cilantro Vinaigrette, 65
Red, Braised, 74
Red, Cranberry-Braised, 165–66
Savoy, and Wild Rice Blinis, Slow-Cooked Veal Shoulder with, 174–75, 175
Caesar Salad Dressing, 67
Cakes
Applesauce, 198–99
Bayley Hazen Blue Cheese, with Hazelnut Crust and Poached Pears, 207
Chocolate Zucchini, 201
Country Apple, 200
Dun’s Backwoods Rum, 197
Caramel Apple Cider Sauce, 185
Caraway Seed Biscuits, Nana’s, 28
Caribbean Cornbread, 33
Carrot(s)
Cumin-Roasted Tri-colored, with Chevre, 75
Habanero Hot Sauce, 180
and Red Cabbage Slaw with Cilantro Vinaigrette, 65
Roasted Roots, 79
Celeriac
Fennel, and Leek Chowder Baked in Winter Squash, 37, 37–38
Winter Root Pancakes, 90–91
Cheese
Alpen Macaroni, 115
Apple-Stuffed Chicken Breasts, 125
Asparagus and Brown Rice, 87
Bayley Hazen Blue, Cake with Hazelnut Crust and Poached Pears, 207
Blue, Salad Dressing, Original General Store, 70
Caesar Salad Dressing, 67
Camembert, and Potato Soup, Creamy, with Black Pepper Croutons, 50
Caramelized Onion and Bayley Hazen Blue Galette, 103, 103
Caribbean Cornbread, 33
Cheddar, and Dried Fruit, Pork Tenderloin Medallions Stuffed with, Cranberry-Braised Red Cabbage, and Vanilla Whipped Sweet Potatoes, 165–66
Chicken Breasts Stuffed with Chevre and Sautéed Ramps Served with Pickled Ramps and a Rhubarb Gastrique, 128–29
Cumin-Roasted Tri-colored Carrots with Chevre, 75
Extra-Sharp Cheddar, Heirloom Tomatoes, and Basil, Rachel’s Caprese Sandwich with, 95
Farm Quiche, 105
Goat, and Roasted Tomatoes, Pasta with, 116–17
Goat, Arugula, and Fig Salad with Orange Vinaigrette, 55
Goat, Blueberry Pizza with Caramelized Onions and Rosemary, 100
Harvest Flatbread, 98–99
Massaged Kale Salad with Asian Peanut Dressing, 58
No-Bake Vanilla Bean Cheesecake, 203
Pawletti, 97
Polenta Bites Stuffed with Smoked Mozzarella, 122–23
Ricotta, Simple, 113
Ricotta Gnocchi, 112–13
Sapling Tiramisu, 193
Spring Frittata, 24
Squash Blossom Fritters with Taleggio, Truffle Oil, and Honey, 76
Stuffed Collard Greens, 77 Summer Stuffed Heirloom Tomatoes, 92, 92–93
Tarentaise Bread Pudding, 106
Three-, au Gratin Potatoes, Lazy Lady Farm, 82–83
Turnip-Potato Gratin, 80–81, 81
Vermont Cheddar Soup, 38–39, 39
Warm Chicken, Tomato, and Mozzarella Napoleon with Basil Oil and Balsamic Glaze, 133
Zucchini Spread, 86
Cheesecake, No-Bake Vanilla Bean, 203
Cherries Raisin Hell Pie, 208–10
Chicken
Breasts, Apple-Stuffed, 125
Breasts Stuffed with Chevre and Sautéed Ramps Served with Pickled Ramps and a Rhubarb Gastrique, 128–29
Coq au Vin, 126–27
Green, 130
Harvest Flatbread, 98–99
Lemon Ginger Roast, with Brown Rice Soup, 53
Moroccan-Style, with Apricots and Almonds, 130–31, 131
Paprika, 127
Roasted, with Chilled Heirloom Tomato Purée and Scallion Rice Cakes Topped with Crispy Kale, 134–35
Tomato, and Mozzarella Napoleon, Warm, with Basil Oil and Balsamic Glaze, 133
Chiles
Grilled Shrimp with Smugglers’ Notch Vodka and Mango Cocktail Sauce, 142–43
Habanero Carrot Hot Sauce, 180
Chili, Vegan, 41
Chili Mayo, 168–69
Chocolate
Chewy Peanut Butter Bars, 194
Chip and Oatmeal Cookies, Cheryl’s Organic, 196
Daily Chocolate’s Hot Cocoa Mix, 191
Zucchini Cake, 201
Chowder
Celeriac, Fennel, and Leek, Baked in Winter Squash, 37, 37–38
Corn, 49
Potato, Ski Vermont Farmhouse, 51
Cider. See Apple Cider
Cilantro
-Infused Vinegar, 65
Kingsbury Slaw, 64
and Lime, Roasted Beet Salad with, 54
Vinaigrette, Red Cabbage and Carrot Slaw with, 65
Zucchini Spread, 86
Clams, Middleneck, Back Home-Style Portuguese Steamed, 145
Cocktail Sauce, Mango, 143
Coconut
Delicata Squash, Grilled, 79
Maple Bars, 195
Musquée de Provence Pumpkin Bisque, 46–47
Tomato Soup, 40
Vanilla Crème Anglaise, 220–21
Coffee
Sapling Tiramisu, 193
Collard Greens, Stuffed, 77
Compote, Apple-Sage, 161
Condiments
Blackberry-Blueberry Jam, 179
Chili Mayo, 168–69
Habanero Carrot Hot Sauce, 180
Orange-Basil Dipping Sauce, 181
Shiitake Bits, 183
Simple Mayonnaise, 61
Spicy Mayo, 181
Vermont Cranberry Sauce, 185
Cookies and bars
Cheryl’s Organic Oatmeal and Chocolate Chip Cookies, 196
Chewy Peanut Butter Bars, 194
Maple Bars, 195
Corn
Caribbean Cornbread, 33
Chowder, 49
Fresh, Quiche, 101
Kernels, Toasted, Roasted Onions and Basil Vinaigrette, Turnip Greens and Red Leaf Lettuce with, 56–57
Late Summer Quinoa Salad, 62
Cornmeal
Caribbean Cornbread, 33
Hush Puppies, 29, 29
Maple Cornbread, 30
Couscous, Mediterranean, Pilaf, 110
Crabmeat and Sweet Potato Hash and Tomato Coulis, Pan-Seared Salmon with, 147
Cranberry(ies)
Braised Red Cabbage, 74
-Braised Red Cabbage, 165–66
Caramelized, Winter Pudding with, 202
Raisin Hell Pie, 208–10
and Turkey Sausage Stuffing, 132
Vermont, Sauce, 185
Crème Anglaise
Autumn Spice, 183
Coconut Vanilla, 220–21
Crème Brûlée, Maple, 227
Crème Brûlée French Toast, 18
Croutons, Brioche, 44
Cucumber, Pickled, and Sweet Onion Salad, 60
Cumin-Roasted Tri-colored Carrots with Chevre, 75
Currant Scones, 26
Custards
Maple Crème Brûlée, 227
Newhall Farm Pumpkin, 222–23
D
Desserts. See also Cakes; Pies, sweet
Apple Cider Caramel Sauce, 185
Autumn Spice Crème Anglaise, 183
Bread Pudding Soufflés with Coconut Vanilla Crème Anglaise, 220–21 Buttermilk Doughnuts, 32, 32
Butternut Apple Crisp, 216–17
Cheryl’s Organic Oatmeal and Chocolate Chip Cookies, 196
Chewy Peanut Butter Bars, 194
Honey Ice Cream with Fresh Strawberries, 226
Maple Bars, 195
Maple Crème Brûlée, 227
Maple Sauce, 206
Newhall Farm Pumpkin Custard, 222–23
No-Bake Vanilla Bean Cheesecake, 203
Panna Cotta with Maple Aspic, 224
Sapling Tiramisu, 193
Spiced Cider Semifreddo, 225
Vermont Maple Ice Cream, 227
Vermont Spirited Apple Ice Cream, 204
Warm Apple Crisp with Hazelnut Crumble, 218–19 Whole-Grain Waffles, 21, 21
Winter Pudding with Caramelized Cranberries, 202
Doughnuts, Buttermilk, 32, 32
Drinks
Banana and Marcona Almond Smoothies, 188, 189
Berry Good Smoothies, 190
Daily Chocolate’s Hot Cocoa Mix, 191
Sunshine Smoothies, 188
Dumplings
Hungarian Nokedli (Dumplings), 32–33
Ramp, 43, 43
Dutch Baby, 17
E
Eggplant
Summer Stuffed Heirloom Tomatoes, 92, 92–93
Eggs
Spring Frittata, 24
Endive, Braised, Seared Day Boat Scallops, Confit Potato, and Shaved Prosciutto with Orange Beurre Blanc, 143–44
F
Fennel
Celeriac, and Leek Chowder Baked in Winter Squash, 37, 37–38
Salad, Forbidden Black Rice, and Beet Dashi, Butter-Poached Halibut with, 139–40
Fiddleheads, Beer-Battered, 88
Fig, Arugula, and Goat Cheese Salad with Orange Vinaigrette, 55
Fish
Butter-Poached Halibut with Forbidden Black Rice, Beet Dashi, and Fennel Salad, 139–40
Pan-Seared Salmon with Crabmeat and Sweet Potato Hash and Tomato Coulis, 147
WhistlePig Whiskey and Molasses-Marinated Salmon Fillets, 140
Flatbread, Harvest, 98–99
French Toast
Crème Brûlée, 18
Soufflé, Pecan and Caramel, 19
Frittata, Spring, 24
Fritters, Squash Blossom, with Taleggio, Truffle Oil, and Honey, 76
Fruit. See also Berry(ies); specific fruits
Dried, and Cheddar Cheese, Pork Tenderloin Medallions Stuffed with, Cranberry-Braised Red Cabbage, and Vanilla Whipped Sweet Potatoes, 165–66
G
Galette, Caramelized Onion and Bayley Hazen Blue, 103, 103
Garlic
-Infused Olive Oil, 99
Roasted, 73
Roasted, Winter Squash with, 72
Ginger Lemon Roast Chicken with Brown Rice Soup, 53
Gnocchi, Ricotta, 112–13
Grains. See also Cornmeal; Polenta; Rice
Cheryl’s Organic Oatmeal and Chocolate Chip Cookies, 196
Late Summer Quinoa Salad, 62
Wheat Berry Salad with Fresh Herbs, 69
Whole-Grain Waffles, 21, 21
Grapes
Turkey Waldorf Salad, 66–67, 67
Greens. See also Spinach
Arugula, Fig, and Goat Cheese Salad with Orange Vinaigrette, 55
Beer-Battered Fiddleheads, 88
Collard, Stuffed, 77
Fresh “Springy” Spring Rolls, 89
Massaged Kale Salad with Asian Peanut Dressing, 58
Roasted Chicken with Chilled Heirloom Tomato Purée and Scallion Rice Cakes Topped with Crispy Kale, 134–35
Sunshine Smoothies, 188
Swiss Chard, 159 Turkey Waldorf Salad, 66–67, 67
Turnip, and Red Leaf Lettuce with Roasted Onions, Toasted Corn Kernels and Basil Vinaigrette, 56–57
H
Halibut, Butter-Poached, with Forbidden Black Rice, Beet Dashi, and Fennel Salad, 139–40
Hash, Harvest, 22
Hazelnut
Crumble, Warm Apple Crisp with, 218–19
Crust and Poached Pears, Bayley Hazen Blue Cheese Cake with, 207
Herbs. See also specific herbs
Green Chicken, 130
Honey Ice Cream with Fresh Strawberries, 226
Taleggio, and Truffle Oil, Squash Blossom Fritters with, 76
Hot Sauce, Habanero Carrot, 180
Hungarian Nokedli (Dumplings), 32–33
Hush Puppies, 29, 29
I
Ice Cream
Honey, with Fresh Strawberries, 226
Vermont Maple, 227
Vermont Spirited Apple, 204
Irish Scones, Rory’s, 27, 27
J
Jam, Blackberry-Blueberry, 179
K
Kale
Crispy, Scallion Rice Cakes Topped with, and Roasted Chicken with Chilled Heirloom Tomato Purée, 134–35
Massaged, Salad with Asian Peanut Dressing, 58
Tuscan, Caramelized Turnips, and Cracked Pepper, Orecchiette with, 108–9, 109
Korean Reuben, 168–69
L
Lamb
Grass-Fed, Roasted Leg of, 176–77
Leftover Roast Leg of, Tacos, 177
Lavender Lemon Dressing, Amee Farm, 59
Leek, Celeriac, and Fennel Chowder Baked in Winter Squash, 37, 37–38
Lemon(s)
Caesar Salad Dressing, 67
Ginger Roast Chicken with Brown Rice Soup, 53
Lavender Dressing, Amee Farm, 59
Lentils with Vermont Salumi Daily Grind Sausages, 163
Lettuce
Red Leaf, and Turnip Greens with Roasted Onions, Toasted Corn Kernels and Basil Vinaigrette, 56–57
Turkey Waldorf Salad, 66–67, 67
Lime(s)
and Cilantro, Roasted Beet Salad with, 54
Kingsbury Slaw, 64
Sugar, 40
M
Mango
Cocktail Sauce, 143
Sunshine Smoothies, 188
Maple (Syrup)
Apple Pie, 210–11
Aspic, Panna Cotta with, 224
Balsamic Vinaigrette, Tyler Place, 70
Bars, 195
Cornbread, 30
Crème Brûlée, 227
Crème Brûlée French Toast, 18
-Glazed Sweet Potatoes, 85
Pecan Pie, 212, 213
Roast Pumpkin Pie, 214–15, 215
Sauce, 206
and Smoked Bacon Cream Sauce, Sautéed Sea Scallops in a, 146
and Smoky Bacon, Butternut Squash Soup with, 35–36, 36
Vermont, Ice Cream, 227
Vermont Spirited Apple Ice Cream, 204
Mayonnaise
Chili, 168–69
Simple, 61
Spicy, 181
Meat. See Beef; Lamb; Pork; Veal
Meatballs, Porcini Mushroom, Spaghetti and, 114–15
Mediterranean Couscous Pilaf, 110
Molasses and WhistlePig Whiskey-Marinated Salmon Fillets, 140
Moroccan-Style Chicken with Apricots and Almonds, 130–31, 131
Mushroom(s)
Coq au Vin, 126–27
Individual Holiday Beef Wellingtons, 154–55
Porcini, Meatballs, Spaghetti and, 114–15
Shiitake Bits, 183
Wildcrafted Oyster, Broth, Twin Farms Red Polenta with, 120–21, 121
Mussels with Brown Beans and Hard Cola, 141, 141
Mustard Seeds, Pickled, 168–69
N
Nettle Soup with Brioche Croutons, 44
Noodles
Fresh “Springy” Spring Rolls, 89
Nuts. See Almond(s); Hazelnut; Pecan(s); Walnuts
O
Oatmeal and Chocolate Chip Cookies, Cheryl’s Organic, 196
Olive Oil, Garlic-Infused, 99
Onion(s)
Caramelized, and Bayley Hazen Blue Galette, 103, 103
Caramelized, and Rosemary, Blueberry Goat Cheese Pizza with, 100
Coq au Vin, 126–27
Roasted Onions, Toasted Corn Kernels and Basil Vinaigrette, Turnip Greens and Red Leaf Lettuce with, 56–57
Orange(s)
-Basil Dipping Sauce, 181
Beurre Blanc, Seared Day Boat Scallops, Braised Endive, Confit Potato, and Shaved Prosciutto with, 143–44
Sunshine Smoothies, 188
P
Pancakes
Dutch Baby, 17
preparing, with waffle batter, 21
Winter Root, 90–91
Pancetta and Veal Bolognese, Pasta with, 116
Panna Cotta with Maple Aspic, 224
Parsnips
Roasted Roots, 79
Winter Root Pancakes, 90–91
Pasta
Alpen Macaroni, 115
with Goat Cheese and Roasted Tomatoes, 116–17
Mediterranean Couscous Pilaf, 110
Orecchiette with Caramelized Turnips, Tuscan Kale, and Cracked Pepper, 108–9, 109
Ricotta Gnocchi, 112–13
Salad, Bow Thai, 68–69
Spaghetti and Porcini Mushroom Meatballs, 114–15
with Veal and Pancetta Bolognese, 116
Pawletti, 97
Peaches
Massaged Kale Salad with Asian Peanut Dressing, 58
Peanut Butter
Asian Peanut Dressing, 59
Bars, Chewy, 194
Bow Thai Pasta Salad, 68–69
Pears, Poached, and Hazelnut Crust, Bayley Hazen Blue Cheese Cake with, 207
Pecan(s)
and Caramel French Toast Soufflé, 19
Maple Bars, 195
Pie, Maple, 212, 213
Peppers. See also Chiles
Bow Thai Pasta Salad, 68–69
Chicken Paprika, 127
Summer Stuffed Heirloom Tomatoes, 92, 92–93
Pheasant, Roasted, with Thyme-Roasted Sweet
Potatoes and Sherry Cream, 136–37, 137
Pickled Cucumber and Sweet Onion Salad, 60
Pickled Mustard Seeds, 168–69
Pickled Ramps, 129
Pies, savory
Caramelized Onion and Bayley Hazen Blue Galette, 103, 103
Farm Quiche, 105
Fresh Corn Quiche, 101
Pies, sweet
Apple, with Tipsy Raisins, Luxury Experience’s, 206
Maple Apple, 210–11
Maple Pecan, 212, 213
Maple Roast Pumpkin, 214–15, 215
Raisin Hell, 208–10
Pineapple
Caribbean Cornbread, 33
Pizza
Blueberry Goat Cheese, with Caramelized Onions and Rosemary, 100
Harvest Flatbread, 98–99
Polenta, 159
Bites Stuffed with Smoked Mozzarella, 122–23
Sage and Cherry Tomato, 119
Twin Farms Red, with Wildcrafted Oyster Mushroom Broth, 120–21, 121
Pork. See also Bacon
Belly Braise, 161
Chops, Cider-Braised, with Apples and Onions, 167
Chops, Pan-Roasted Berkshire, with Vermont Ice Cider, 173, 173
Lentils with Vermont Salumi Daily Grind Sausages, 163
Loin, Newhall Farm Berkshire, with Poached Apples, 164
Pasta with Veal and Pancetta Bolognese, 116
Pawletti, 97
Stuffed Collard Greens, 77
Tenderloin Medallions Stuffed with Dried Fruit and Cheddar Cheese, Cranberry-Braised Red Cabbage, and Vanilla Whipped Sweet Potatoes, 165–66
Tenderloin with Cassis and Soy Sauce Reduction, 171 Two Ways, 159–61, 160
Port Reduction Sauce, 155
Potato(es). See also Sweet potato(es)
Alpen Macaroni, 115
and Camembert Cheese Soup, Creamy, with Black Pepper Croutons, 50
Chowder, Ski Vermont Farmhouse, 51
Confit, Seared Day Boat Scallops, Braised Endive, and Shaved Prosciutto with Orange Beurre Blanc, 143–44
Harvest Flatbread, 98–99
Harvest Hash, 22
Lazy Lady Farm Three-Cheese au Gratin, 82–83
and Ramp Soup with Ramp Dumplings and Pea Shoots, 42–43, 43
Roasted Roots, 79
Salad, Patriotic, 61
Spring Frittata, 24 -Turnip Gratin, 80–81, 81
Winter Root Pancakes, 90–91
Poultry. See Chicken; Pheasant; Turkey Prosciutto
Pawletti, 97
Puddings
Bread, Soufflés with Coconut Vanilla Crème Anglaise, 220–21
Bread, Tarentaise, 106
Winter, with Caramelized Cranberries, 202
Pumpkin
Custard, Newhall Farm, 222–23
Musquée de Provence, Bisque, 46–47
Purée, Fresh, 47
Roast, Maple Pie, 214–15, 215
Q
Quiche
Farm, 105
Fresh Corn, 101
Quinoa Salad, Late Summer, 62
R
Raisins
Bread Pudding Soufflés with Coconut Vanilla Crème Anglaise, 220–21
Raisin Hell Pie, 208–10
Tipsy, Luxury Experience’s Apple Pie with, 206
Ramp(s)
Dumplings, 43, 43
Pickled, 129
and Potato Soup with Ramp Dumplings and Pea Shoots, 42–43, 43
Sautéed, and Chevre, Chicken Breasts Stuffed with, Served with Pickled Ramps and a Rhubarb Gastrique, 128–29
Rhubarb Gastrique and Pickled Ramps, Chicken Breasts Stuffed with Chevre and Sautéed Ramps Served with, 128–29
Rice
Brown, and Asparagus, 87
Brown, with Lemon Ginger Roast Chicken Soup, 53
Forbidden Black, Beet Dashi, and Fennel Salad, Butter-Poached Halibut with, 139–40
Scallion Cakes Topped with Crispy Kale and Roasted Chicken with Chilled Heirloom Tomato Purée, 134–35
Wild, Blinis and Savoy Cabbage, Slow-Cooked Veal Shoulder with, 174–75, 175
Rosemary and Caramelized Onions, Blueberry Goat Cheese Pizza with, 100
Rum Cake, Dun’s Backwoods, 197
S
Sage
-Apple Compote, 161
and Cherry Tomato Polenta, 119
Salad Dressings
Blue Cheese, Original General Store, 70
Caesar, 67
Cilantro Vinaigrette, 65
Lemon Lavender, Amee Farm, 59
Peanut, Asian, 59
Tyler Place Maple Balsamic Vinaigrette, 70
Salads
Arugula, Fig, and Goat Cheese, with Orange Vinaigrette, 55
Bow Thai Pasta, 68–69
Kingsbury Slaw, 64
Massaged Kale, with Asian Peanut Dressing, 58
Pickled Cucumber and Sweet Onion, 60
Potato, Patriotic, 61
Quinoa, Late Summer, 62
Red Cabbage and Carrot Slaw with Cilantro Vinaigrette, 65
Roasted Beet, with Cilantro and Lime, 54 Turkey Waldorf, 66–67, 67
Turnip Greens and Red Leaf Lettuce with Roasted Onions, Toasted Corn Kernels and Basil Vinaigrette, 56–57
Wheat Berry, with Fresh Herbs, 69
Salmon
Fillets, WhistlePig Whiskey and Molasses Marinated, 140
Pan-Seared, with Crabmeat and Sweet Potato Hash and Tomato Coulis, 147
Sandwiches
Korean Reuben, 168–69
Pawletti, 97
Rachel’s Caprese, with Heirloom Tomatoes, Extra-Sharp Cheddar Cheese, and Basil, 95
Sauces
Apple Cider Caramel, 185
Autumn Spice Crème Anglaise, 183
Cocktail, Mango, 143
Coconut Vanilla Crème Anglaise, 220–21
Dipping, Orange-Basil, 181
Hot, Habanero Carrot, 180
Maple, 206
Port Reduction, 155
Vermont Cranberry, 185
Sausage(s)
Stuffed Collard Greens, 77
Turkey, and Cranberry Stuffing, 132
Vermont Salumi Daily Grind, Lentils with, 163
Scallops
Penne with Creamy Smugglers’ Notch Vodka Sauce, 110–11
Sea, Sautéed, in a Smoked Bacon and Maple Cream Sauce, 146
Seared Day Boat, Braised Endive, Confit Potato, and Shaved Prosciutto with Orange Beurre Blanc, 143–44
Scones
Currant, 26
Rory’s Irish, 27, 27
Seafood. See Fish; Shellfish
Semifreddo, Spiced Cider, 225
Shellfish
Back Home-Style Portuguese Steamed Middleneck Clams, 145
Grilled Shrimp with Smugglers’ Notch Vodka and Mango Cocktail Sauce, 142–43
Mussels with Brown Beans and Hard Cola, 141, 141
Pan-Seared Salmon with Crabmeat and Sweet Potato Hash and Tomato Coulis, 147
Penne with Creamy Smugglers’ Notch Vodka Sauce, 110–11
Sautéed Sea Scallops in a Smoked Bacon and Maple Cream Sauce, 146
Seared Day Boat Scallops, Braised Endive, Confit Potato, and Shaved Prosciutto with Orange Beurre Blanc, 143–44
Shrimp
Grilled, with Smugglers’ Notch Vodka and Mango Cocktail Sauce, 142–43
Penne with Creamy Smugglers’ Notch Vodka Sauce, 110–11
Slaws
Kingsbury, 64
Red Cabbage and Carrot, with Cilantro Vinaigrette, 65
Smoothies
Banana and Marcona Almond, 188, 189
Berry Good, 190
Sunshine, 188
Soufflés
Bread Pudding, with Coconut Vanilla Crème Anglaise, 220–21
Pecan and Caramel French Toast, 19
Soups
Butternut Squash, with Smoky Bacon and Maple Syrup, 35–36, 36
Camembert Cheese and Potato, Creamy, with Black Pepper Croutons, 50
Celeriac, Fennel, and Leek Chowder Baked in Winter Squash, 37, 37–38
Corn Chowder, 49
Lemon Ginger Roast Chicken with Brown Rice, 53
Musquée de Provence Pumpkin Bisque, 46–47
Nettle, with Brioche Croutons, 44
Ramp and Potato, with Ramp Dumplings and Pea Shoots, 42–43, 43
Ski Vermont Farmhouse Potato Chowder, 51
Tomato Coconut, 40 Vermont Cheddar, 38–39, 39
Spinach
Farm Quiche, 105
Harvest Flatbread, 98–99
Individual Holiday Beef Wellingtons, 154–55
Penne with Creamy Smugglers’ Notch Vodka Sauce, 110–11
Spring Frittata, 24
Spring Rolls, Fresh “Springy,” 89
Squash. See also Zucchini
Blossom Fritters with Taleggio, Truffle Oil, and Honey, 76
Butternut, Soup with Smoky Bacon and Maple Syrup, 35–36, 36
Butternut Apple Crisp, 216–17
Delicata, Grilled Coconut, 79
Fresh Pumpkin Purée, 47
Harvest Hash, 22
Maple Roast Pumpkin Pie, 214–15, 215
Musquée de Provence Pumpkin Bisque, 46–47
Newhall Farm Pumpkin Custard, 222–23
Seeds, Roasted, 38
Summer Stuffed Heirloom Tomatoes, 92, 92–93
Winter, Celeriac, Fennel, and Leek Chowder Baked in, 37, 37–38
Winter, with Roasted Garlic, 72
Strawberries
Berry Good Smoothies, 190
Fresh, Honey Ice Cream with, 226
Stuffing, Cranberry and Turkey Sausage, 132
Sugar, Lime, 40
Sweet Potato(es)
and Crabmeat Hash and Tomato Coulis, Pan-Seared Salmon with, 147
Harvest Hash, 22
Maple-Glazed, 85
Thyme-Roasted, and Sherry Cream, Roasted Pheasant with, 136–37, 137
Vanilla Whipped, 165–66
Swiss Chard, 159
T
Tacos, Leftover Roast Leg of Lamb, 177
Tiramisu, Sapling, 193
Tomato(es)
Cherry, and Sage Polenta, 119
Chicken, and Mozzarella Napoleon, Warm, with Basil Oil and Balsamic Glaze, 133
Coconut Soup, 40
Coulis and Crabmeat and Sweet Potato Hash, Pan-Seared Salmon with, 147
Farm Quiche, 105
Heirloom, Extra-Sharp Cheddar Cheese, and Basil, Rachel’s Caprese Sandwich with, 95
Heirloom, Purée, Chilled, Roasted Chicken with, and Scallion Rice Cakes Topped with Crispy Kale, 134–35
Heirloom, Summer Stuffed, 92, 92–93
Late Summer Quinoa Salad, 62
Paste, Homemade, 40–41
Polenta Bites Stuffed with Smoked Mozzarella, 122–23
Roasted, and Goat Cheese, Pasta with, 116–17
Truffle Oil, Taleggio, and Honey, Squash Blossom Fritters with, 76
Turkey
Sausage and Cranberry Stuffing, 132
Waldorf Salad, 66–67, 67
Turnip(s)
Caramelized, Tuscan Kale, and Cracked Pepper, Orecchiette with, 108–9, 109
Greens and Red Leaf Lettuce with Roasted Onions, Toasted Corn Kernels and Basil Vinaigrette, 56–57
-Potato Gratin, 80–81, 81
Roasted Roots, 79
V
Vanilla Whipped Sweet Potatoes, 165–66
Veal
and Pancetta Bolognese, Pasta with, 116
Shoulder, Slow-Cooked, with Savoy Cabbage and Wild Rice Blinis, 174–75, 175
Vegetables. See also specific vegetable Harvest Hash, 22
Roasted Roots, 79
Winter Root Pancakes, 90–91
Vinaigrettes
Cilantro, 65
Maple Balsamic, Tyler Place, 70
Vinegar, Cilantro-Infused, 65
Vodka
Luxury Experience’s Apple Pie with Tipsy Raisins, 206
Mango Cocktail Sauce, 143
Panna Cotta with Maple Aspic, 224
Smugglers’ Notch, and Mango Cocktail Sauce, Grilled Shrimp with, 142–43
Smugglers’ Notch, Sauce, Creamy, Penne with, 110–11
Vermont Spirited Apple Ice Cream, 204
W
Waffles, Whole-Grain, 21, 21
Waldorf Salad, Turkey, 66–67, 67
Walnuts
Arugula, Fig, and Goat Cheese Salad with Orange Vinaigrette, 55
Maple-Glazed Sweet Potatoes, 85
Turkey Waldorf Salad, 66–67, 67
Wheat Berry Salad with Fresh Herbs, 69
Wheat Berry Salad with Fresh Herbs, 69
Whiskey, WhistlePig
Demi-glace Sauce, New York Strip Steaks with, 149–50
and Molasses–Marinated Salmon Fillets, 140
Wild Rice Blinis and Savoy Cabbage, Slow-Cooked Veal Shoulder with, 174–75, 175
Z
Zucchini
Bread, 31
Chocolate Cake, 201
Spread, 86
Spring Frittata, 24
Summer Stuffed Heirloom Tomatoes, 92, 92–93