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Recipes

Vermont's Local Banquet brings you recipes in one easily indexed, online format so you can return to the dishes, desserts, and appetizers over and over again.

  • Time: several hours to prepare corn; 30 seconds for each tortilla
  • Complexity: medium

Corn Tortillas

Corn Tortillas

You might want to double this recipe—these tortillas have a way of quickly vanishing.

  • Time: 10 minutes prep; low bake 12 to 24 hours
  • Complexity: medium

Crispy Hazelnuts

Hazelnuts

From Nourishing Traditions by Sally Fallon (NewTrends Publishing, 2005)

  • Time: 30 minutes prep; 30 minutes to cook
  • Complexity: medium

Maple Pork Medallions

Maple Pork Medallions

Adapted from Cook’s Illustrated.

  • Time: 30 minutes prep; 60 minutes to bake
  • Complexity: medium

Best Blueberry Lemon Ricotta Cake Ever

Blueberries

Adapted from King Arthur Flour website.

  • Time: 30 minutes prep; 25 minutes to bake
  • Complexity: medium

Blue Cheese Jalapeño Cornmeal Scone

Blue Cheese Jalapeño Cornmeal Scone

The first recipe I wanted to work on was a cornmeal scone. The scone I make at Butterfly Bakery is made with rough-cut rolled oats and I always thought that cornmeal would work well in its stead.

  • Time: *7 hours to soak: 30 minutes prep; 30-40 minutes to bake
  • Complexity: medium

Cornbread—Gluten-free

Cornbread

Adapted from The New Moosewood Cookbook

  • Time: 30 minutes prep; 2 to 3 hours on stove
  • Complexity: easy

Chevon (Goat) Stew

Chevon (Goat) Stew

In Vermont, the goat meat industry is positioning itself to provide consumers and multiple markets with a consistent year-round supply of premium, farm-grazed goat meat.

  • Time: 30 minutes of prep, 35 minutes in the oven
  • Complexity: medium

Sauerkraut Tart

Sauerkrat Tart

Recently, our friend Ernst Michel, raised in a traditional Swiss village, prepared an elaborate meal on our farm for 18 people. It integrated sauerkraut into numerous dishes such as kraut tarts, pork chops, roasted sausages and goulash. Here is one of his recipes.

  • Time: 30 minutes of prep, 30 minutes in the oven
  • Complexity: easy

Walden Heights Nursery & Orchard Apple Pie

Walden Heights Nursery & Orchard Apple Pie

This recipe has been provided by Walden Heights Nursery & Orchard.   The apple pie is a the only dessert our son is allowed to have for breakfast.

  • Time: 30 minutes prep; 2 to 3 hours to chill
  • Complexity: medium

Japanese Knotweed Fool

Japanese Knotweed Fool

A fool is an English dessert that dates to the 16th century and is so easy to make that you barely need a recipe. All it takes is some heavy cream and a bit of fruit purée.

  • Time: 30 minutes prep; 60 minutes to bake
  • Complexity: medium

Maple, Ginger, and Peach Cake

Maple, Ginger, and Peach Cake

For those astute vegan observers who noticed that the cake is vegan and the frosting is not, I would recommend a sweet potato frosting.

  • Time: 30 minutes prep; 30 minutes to cook
  • Complexity: medium

Fennel Onion Soup

Fennel Onion Soup

Truth is, there are few savory dishes that wouldn’t improve with the right part of the fennel plant added at the right stage.

  • Time: 30 minutes prep; 60 minutes to bake
  • Complexity: medium

Fennel Bread

Fennel Bread

Fennel is a “go crazy” kind of ingredient.

  • Time: 5 minutes prep
  • Complexity: easy

Fennel Frond Miso Salad Dressing

Fennel Frond Miso Salad Dressing

Here's a delightfull recipe for salad dressing. Have fun and experiment and you’ll surely create something delicious.

  • Time: 30 minutes prep
  • Complexity: medium

Hot Fennel Potato Salad

Fennel Frond Miso Salad Dressing

This is a creamy, delicious potato salad, inhanced by the addition of fennel.

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What we do

A quarterly magazine devoted to covering local food, sustainable farming, and the many people building the Vermont food system.

Vermont's Local Banquet Magazine illuminates the connections between local food and Vermont communities. Our stories, interviews, and essays reveal how Vermont residents are building their local food systems, how farmers are faring in a time of great opportunity and challenge, and how Vermont’s agricultural landscape is changing as the localvore movement shapes what is grown and raised here.

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