cabot

Vermont Cheddar Gougères with Smoked Salmon Filling
FarmPlate Dec 20, 2011 Cabot 0 comments
VERMONT CHEDDAR GOURGERES WITH SMOKED SALMON FILLINGfrom the kitchen of Liberty Hill Farm in Rochester, VT (member of the Cabot Creamery family) For the gougères:1     cup water1     stick (8 tablespoons) Cabot salted butter, cut into cubes¼    teaspoon salt¼    teaspoon sugar1     cup King Arthur unbleached all-purpose flour4     large eggs6     ounces Cabot sharp cheddar, grated (about 1½ cups)⅓    cup grated Parmesan cheese, divided1     teaspoon dry mustardPinch ground red pepper (cayenne) For the filling:8   ...
It's a Honey of a Month
FarmPlate Sep 23, 2010 Cabot 0 comments
September is a honey of a month. The kids are back to school, the days are still warm and roadside stands are overflowing with nature's bounty. To top it off, it's Library Card Sign-up Month (time to check out a cookbook or two) and National Honey Month, sponsored by the National Honey Board, which was established by Congress in 1987 to support U.S. honey producers and encourage all of us to buy and use more honey. If you're looking for a special honey with a particular flavor, the National Honey Board website has a wonderful tool called the Honey Locator that lets you search for honey by flower source. From acacia to orange blossom to Yucatan varieties, you'll find honey from more than 170...
Two-Sues Peach Custard Pie
Susan Stuck Jul 28, 2010 Cabot 0 comments
from Susan Stuck 6 to 8 just-ripe peaches from Shelburne Orchards 1½ cups King Arthur all-purpose flour 1¼ cups sugar, divided from Susan Stuck 6 to 8 just-ripe peaches from Shelburne Orchards 1½ cups King Arthur all-purpose flour 1¼ cups sugar, divided 1 stick Cabot unsalted butter A few drops pure almond extract or Amaretto di Saronno 1 cup Vermont heavy cream (try Strafford Dairy or Butterworks Farm) 4 egg yolks (try the free range eggs at Fair Winds Farm) Bring a large pot of water to a boil. Drop in the peaches and cook for 1 minute. Transfer to a bowl of ice water. Preheat the oven to 350ºF. In a medium bowl, blend together the flour and ¼ cup of the sugar. Work in the butter with a...
Green Mountain Ranch Dressing
FarmPlate Apr 07, 2010 Cabot 0 comments
from the FarmPlate Kitchen Perfect for crisp romaine salads. For a tasty, veggie-friendly dip, decrease the amount of buttermilk and increase the yogurt. 2 cloves garlic Coarse sea salt ¾ cup buttermilk ¼ cup Cabot Creamery Greek Style yogurt 3 tablespoons olive oil 2 tablespoons lemon juice 1 teaspoon maple syrup Dash of Worcestershire sauce 3 to 4 tablespoons minced fresh herbs such as Italian parsley, thyme, oregano, chives, mint and/or basil Sea salt and freshly ground black pepper Sprinkle the garlic with some coarse salt and mash to a smooth paste with the flat side of a large knife. Transfer the garlic to a small bowl and whisk in the buttermilk, yogurt, oil, lemon juice, maple syrup...
Spring Greens & Feta Pie (Hortapita)
FarmPlate Apr 01, 2010 Cabot 0 comments
from the FarmPlate Kitchen If you like, make a simple sauce of Cabot Creamery Greek-style yogurt and chopped fresh mint to serve alongside the pie. ½ cup uncooked white rice 4 tablespoons extra virgin olive oil 4 small or 2 large leeks, rinsed well and thinly sliced 1 fennel bulb, trimmed and very thinly sliced 2 tablespoons currants 1 teaspoon ouzo, or 1 tablespoon balsamic vinegar or white wine 2 tablespoons chopped fresh parsley ¼ teaspoon dried oregano ¼ teaspoon dried thyme ¼ teaspoon salt Very generous grinding of black pepper 3 pounds assorted tender greens, such as baby spinach, arugula, beet greens or chard, stemmed and washed 1 teaspoon grated lemon zest 3 tablespoons butter 1...
Allez Cuisine!
FarmPlate Mar 26, 2010 Cabot 0 comments
The culinary battle of the spring is almost here. Tomorrow morning, the Sizzling Falcons, Chefhawks, Nutritious Hippos and 54 more teams of middle school and high school junior chefs--all with knives honed and whisks at the ready--will head to the Champlain Valley Expo to compete in the 3rd Annual Jr. Iron Chef VT cook-off. [caption id="attachment_2937" align="alignleft" width="240" caption="Harwood Union High School's team"][/caption] Hosted by the Burlington School Food Project and Vermont FEED, the competition challenges teams of middle and high school students to prepare a delicious main dish using at least five local, farm-fresh ingredients. And that's not all—recipes must also be...
Your Vermont Super Bowl Playbook
FarmPlate Feb 03, 2010 Cabot 0 comments
Whether you're a Saints fan, a Colts fan or are just watching the game for the commercials, you can score big at your Super Bowl party with an all-Vermont strategy. Outside of the avocados in the guac (Americans will consume eight million pounds of it this Sunday!), it's easy to assemble a feast produced almost entirely with Vermont-made ingredients. Some home-field favorites include: · Nachos topped with Cabot's Habanero, Chipotle or Seriously Sharp Cheddar · Grilled (or roasted) wings mopped with Greene’s Gourmet Texas Chipotle Hot Sauce · A mugful of Cheddar-Ale Soup—check out our recipe below · For the Saints fans in the crowd, sandwiches made with Karen's Muffalletta, Harrington's ham...
Holiday Nibbles
FarmPlate Dec 23, 2009 Cabot 0 comments
We've gathered a handful of easy hors d'oeuvre ideas from FarmPlate friends and staffers. They're not so much recipes as guides for turning what you might find in the fridge or pantry into tempting treats to serve when people stop by. Grilled Veggie Rolls That panini pan you got from Santa also works well for grilling sliced vegetables! Slice eggplant or zucchini about ½-inch thick, brush with olive oil and grill until cooked through. Let cool slightly, sprinkle with crumbled Vermont Creamery's goat's milk feta and a pinch of dried thyme. Roll up and secure with a toothpick. Ohpah! Spinach-Artichoke Dip Heat a little olive oil in a skillet and cook 1 pound washed and trimmed spinach or...