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:
- Roasted Delicata Squash & Red Onion Hummus by Tracey Medeiros (from Edible Green Mountains)
- Helles Lager Braised Leek Tartlets by Melissa Pasanen (from Vermont Life)
- Venison Chili by Shawn Calley (from Burlington Free Press)
- Kale Salad from J.J. Hapgoods Store (from Edible Green Mountains)
- Best Pumpkin Pie by Claire Fitts-Georges (from her blog)
- Pumpkin Cheesecake Swirl Brownies by Molly Stevens (from EatingWell)
- Fall Cocktails with Vermont Spirits (from DigInVT.com)
Plus, previous Thanksgiving recipe posts from Vermont Fresh Network:
- Brussels Sprouts with Vinegar-Cured Guanciale and Cheese
- Danish Red Cabbage
- Festive Salad
- Oyster Mushroom Bread Pudding
- Maple Sugared Almonds
- Sweet Potato Chess Pie
- Apple Cider Caramelized Onion Tart
- Fat Toad Farm Cajeta Brie
- Cranberry Sauce
- Oyster Stuffing
- Sausage-Sweet Potato Bake
- Bacon-Roasted Brussels Sprouts
- Roasted Butternut Squash Soup
- Pumpkin Custard
