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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: 24 hours
  • Complexity: medium

Crème Fraîche

Crème Fraîche

I begin with fresh, raw cream straight from the refrigerator. If you prefer, you can use pasteurized half-and-half as long as it is not ultra pasteurized. (Culturing is said to restore many of the enzymes destroyed during pasteurization.) Raw cream crème fraîche will keep 7 to 10 days, while the pasteurized product will keep about two weeks.

  • Time: 30 minutes prep
  • Complexity: easy

Horseradish Mustard

Horseradish Mustard

Adapted from Mrs. Restino’s Country Kitchen by Susan Restino (Chelsea Green Publishing, 1996)

  • Time: 30 minutes prep
  • Complexity: easy

Horseradish—Preserved

Horseradish

Here is a recipe for four half-pint jars.

  • Time: 20 minutes prep; bake 30 minutes
  • Complexity: medium

Pumpkin Tarts

Pumpkin Tarts

These festive treats are delicate to handle and are surprisingly healthy for a dessert that has a custard-like filling and a tart-style crust. Serve them with a dollop of local whipped cream on top. Original recipe by Raechel Barone, On The Rise Bakery in Richmond, VT.

  • Time: 20 minutes prep; bake 20-25 minutes
  • Complexity: medium

Maple Apple Upside-Down Cake

Maple Apple Upside-Down Cake

It is said that Pineapple Upside-Down Cake was devised to promote the use of canned pineapple! Why not use a local fruit and sweetener instead? This vegan version of the old classic relies on a baking soda and vinegar rise, so don’t combine wet and dry until you are ready to pour it into the pan and bake. The maple/apple combination creates a gooey decadence. Original recipe by Raechel Barone, On The Rise Bakery in Richmond, VT.

  • Time: 20 minutes prep; bake 20 minutes; 15 minutes on stove
  • Complexity: medium

Buckwheat And Cornbread Stuffing

Buckwheat And Cornbread Stuffing

This recipe starts with a Vermont variation on traditional cornbread—one that adds buckwheat flour and maple syrup for a rich flavor and moist texture. It’s so delicious it’s almost a shame to crumble it for stuffing! Try making it again sometime as a side dish.This recipe starts with a Vermont variation on traditional cornbread—one that adds buckwheat flour and maple syrup for a rich flavor and moist texture. It’s so delicious it’s almost a shame to crumble it for stuffing! Try making it again sometime as a side dish. Original recipe by Raechel Barone, On The Rise Bakery in Richmond, VT.

  • Time: 20 minutes prep; 45 minutes on stove
  • Complexity: medium

Sweet Potatoes with Ginger and Apple Cider

Sweet Potatoes with Ginger and Apple Cider

Adapted from The 150 Best American Recipes by Fran McCullough & Molly Stevens (Houghton Mifflin Co, 2006).

  • Time: 20 minutes prep; chill 1 hour
  • Complexity: medium

Celeriac and Apple Salad with Tarragon and Roasted Walnuts

Celeriac and Apple Salad with Tarragon and Roasted Walnuts

This recipe is from Farmer John’s Cookbook: The Real Dirt on Vegetables –Seasonal Recipes and Stories from a Community Supported Farm by Farmer John Peterson and Angelic Organics (Gibbs Smith, 2006). The book is an excellent source for recipes and ideas for using vegetables of all kinds.

  • Time: 20 minutes prep; bake 1 hour
  • Complexity: medium

Scalloped Celeriac and Potatoes

Scalloped Celeriac and Potatoes

This recipe is from Farmer John’s Cookbook: The Real Dirt on Vegetables –Seasonal Recipes and Stories from a Community Supported Farm by Farmer John Peterson and Angelic Organics (Gibbs Smith, 2006). The book is an excellent source for recipes and ideas for using vegetables of all kinds.

  • Time: 20 minutes
  • Complexity: easy

Baby Artichokes with Garlic, Olive Oil, and Pasta

Artichoke Pasta

When using baby artichokes for cooking, simply peel away some of the tougher outer leaves, cut the tip of the artichoke off, and cut it into quarters. The following recipe is a simple meal to enjoy the flavor of the baby artichoke in the style of a Mediterranean dish.

  • Time: 30 minutes prep
  • Complexity: easy

Succotash With Sweet Corn And Horticultural Beans

Succotash

New Englanders usually made succotash using horticultural beans, also known as “shell beans.” Adapted from: 1896 Boston Cooing-School Cookbook by Fannie Merritt Farmer (Gramercy, 1997).

  • Time: 30 minutes prep
  • Complexity: easy

Wild Mushroom Risotto

Wild Mushroom Risotto

I have made this rice dish with many different types of wild mushrooms and you can as well. I prefer the Black Trumpet because its flavor really shines through.

  • Time: 20 minutes prep
  • Complexity: easy

Kale Pesto

Kale Pesto

Adapted from: The Phytopia Cookbook, by Barbara Gollman and Kim Pierce (Phytopia, Inc., 1998).

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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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