• Local Wineries & Cider Makers Tackle Food Waste with Collaboration
  • Heritage Ciders from Tannic Apples: New England’s OG Wine
  • Local Wineries & Cider Makers Tackle Food Waste with Collaboration

    The crispness of fall has given way to chillier nights and snow dusted mornings throughout much of Vermont. It’s the season to tuck in with a glass of local wine or cider in hand. As you sip slowly, here's some food (or drink) for thought: what happens to the waste produced in the creation of your beverage? Where does that spent grape must and pomace go, aside from the compost bin?

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  • Heritage Ciders from Tannic Apples: New England’s OG Wine

    Your favorite apples from the grocery store don’t have much in the way of tannin, and they make an alcoholic cider that New Englanders from the Founding Fathers time would have scorned - cider was once the wine of the Northeast, and today heritage ciders are bringing back that tradition. 

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Cheese Puffs—Orb Weaver Farm

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Cheese Puffs

 This cheese puff recipe is an elegant and fun way to begin a winter feast.

Ingredients

  • 1 1/2 quart, heavy-bottom saucepan
  • 1 cup water
  • 6 Tbs. unsalted butter
  • 1 tsp. salt
  • 1/8 tsp. ground pepper
  • 3/4 cup all-purpose flour
  • 4 large eggs
  • 4 ounces grated Orb Weaver cheese
  • 2 baking sheets covered with parchment paper

Directions

1. Heat oven to 425 degrees. Bring the water to a boil with the butter, salt, and pepper, and boil until butter is melted.

2. Meanwhile, measure out the flour. Remove the butter and water mixture from the heat and stir in the flour all at once. Beat with a wooden spoon for a few seconds, then return to the heat and stir over medium-high heat for a minute or two.

3. Put the hot mixture into the bowl of the mixer, and start beating it with the paddle (or beat it vigorously with a wooden spoon). Add the eggs, one at a time, making sure each egg is incorporated before adding the next one, and continue beating. Add the grated cheese to the warm mixture.

4. Put scant tablespoons of the mixture onto parchment paper. You should have approximatley 40. Bake until they are golden brown and have doubled in size, about 20 minutes.

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