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Entries tagged with 'Dishing Up Vermont'

Cook the Book: Vermont Croque Monsieur

Serious Eats Caroline Russock 5 comments

"Two cheeses, two types of meat, brown sugar and maple syrup?" As a great lover of sandwiches, I keep many near and dear to my heart. The turkey club with its three slices of toasted white bread topped with mayo,... More

Cook the Book: Maple Crème Caramel

Serious Eats Caroline Russock 5 comments

This version of crème caramel uses reduced maple syrup in place of the traditional caramel to give it an uniquely Vermont accented flavor. The beauty of this dessert lies in its presentation. The custard is loosened from its cup and inverted onto a serving plate so that the maple caramel in the bottom of the ramekin drips down the sides and into a beautiful puddle. I'm not going to make a stink about Mrs. Butterworth's on my pancakes, but only Vermont maple syrup will do for this recipe. More

Grafton Squash Casserole

Serious Eats Caroline Russock 1 comment

The following recipe is from the September 9 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Labor Day has come and gone, and cherries and berries might be coming to an end,... More

Cook the Book: Goat Cheese Bread Pudding

Serious Eats Caroline Russock 7 comments

"Feel free to go crazy with your choice of cheese—goat is just the beginning." [Flickr: quinn.anya] Bread pudding is a great way to deal with stale bread laying around and just so happens to be fabulous and very homey dessert.... More

Cook the Book: Black Trumpets and Sweet Corn in Tarragon Cream Sauce

Serious Eats Caroline Russock 5 comments

[Flickr: kthread] I've only foraged for wild mushrooms once in my life and let me tell you, it was not a great success. Walking around in the woods for hours was nice and the mission to find mushrooms made it... More

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