Viewing entries in category ‘Recipes’

15 December, 2017 - by DigInVT Staff

Winter Cocktails Throwback

These cocktails are so good - we posted them again. Now you have the whole month of December to experiment with Vermont spirits to find the perfect cocktails for your holiday party. Here's Butternut Mountain Farm's Pinterest Board of maple-inspired cocktails. This covers the territory from Winter Daiquiris to a classic Bourbon Maple Cider to a not-so-classic Maple Bacon Pisco Sour (admittedly, Vermont has no pisco makers but most of the cocktail basics can be covered by our fine line up of distillers).

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Cookbook author Tracey Medeiros is living the dream - well, the Vermontavore foodie dream at least. Her latest publication, The Vermont Non-GMO Cookbook, takes a look at the farmers, artisans and chefs that make Vermont a leader in local and sustainable food production and consumption. In this cookbook, Tracey takes the back roads to visit farmers and eateries throughout the state and brings their unique character to life in corresponding recipes.

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28 November, 2017 - by Vermont Fresh Network

Plate Cheese Like a Pro

Is it really a party without a beautiful Vermont cheese plate? We'd say no. Definitely not. Don't worry, we have you covered with tips and tricks from Vermont's best chefs on making a swoon-worthy cheese plate for all your holiday events.

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31 March, 2017 - by Vermont Fresh Network

What we're drinking this maple season - Maple Cask Rum Mojitos!

Maple Cask Rum is a collaboration between Mad River Distillers in Warren and Wood’s Vermont Syrup Company in Randolph. After aging the First Run Rum in charred and toasted new oak barrels, Mad River sends the empty rum barrels to Al Wood. He fills them with his homemade maple syrup and then ages the product at his sugarhouse. Once the syrup is bottled, the seasoned barrels are returned to Mad River Distillers, where aged rum is finished inside of them in their rickhouse. The resulting Maple Cask Rum is a sugar cane based spirit that drinks like a whiskey. It has notes of maple sweetness and oak, vanilla and toffee flavors.

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9 March, 2017 - by Vermont Fresh Network

Baking with Maple

The all-natural, subtle sweetness of maple is a welcome ingredient in most baked goods, just ask Instructor Robyn Sargent of the Baking Education Center at King Arthur Flour. The Baking Education Center offers an array of classes aimed at helping the home chef bake like the pros and their recent Maple Madness class taught budding bakers how to celebrate one of Vermont’s most prized resources! Robyn generously shares her dos and don’ts for substituting maple for other sweeteners, and one of the delicious recipes featured in the class--a Maple Walnut Tart with maple syrup in both the crust, and the filling!  

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22 November, 2016 - by DigInVT Staff

Thanksgiving's Autumn Recipe Roundup

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Across the country, Thanksgiving has been cast as a dividing line between “holiday shopping season” and “the stuff that happened before holiday shopping season”. But really, if there’s a Thanksgiving dividing line it’s between autumn foods and winter foods. Pumpkins, apples, sweet cider, hard cider, the last hardy greens sweetened by frost, the turn away from quick salads to things that get braised, renewed enthusiasm for baking. . . it’s a delicious turning time. To mark the change, here’s a roundup of late autumn recipes from Vermont recipe writers. And, of course, you can shop for great local ingredients for all these recipes at Vermont's year round farmers' markets and local food stores:

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16 November, 2016 - by Vermont Fresh Network Staff

VFN Chefs and Farmers - Thanksgiving Recipes

Make this a truly local Thanksgiving and try one of these seasonal recipes from your favorite VFN chef or farmer.

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8 September, 2016 - by Vermont Fresh Network

Vermont Cider and Cheese - the Perfect Pair

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We asked William McNeil, co-owner of Hen of the Wood Waterbury and Burlington, for his expert opinion on pairing Vermont hard cider. Turns out, cider is a perfect partner to another Vermont specialty--cheese! Lucky for us, cider and cheese makers are abundant at Vermont Farmers' Markets. Find a market today and try out a new cider and cheese pairing.  

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13 November, 2015 - by Vermont Fresh Network

Fall Cocktails with Vermont Spirits!

Vermont Spirits Distilling Company of Quechee is aptly named. Steve Johnson, President and CEO, uses Vermont grown corn, juniper berries, apples and maple syrup in his products. He credits much of the distillery's success to the high quality of local ingredients. Even their product names are inspirited by Vermont; Copper's Gin is named after Vermont's first currency and No. 14 refers to Vermont joining the union as the 14th state.

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13 November, 2015 - by Vermont Fresh Network

Vermont Thanksgiving- Recipes from the Farm

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What are we thankful for, here at Vermont Fresh Network?

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