Seasons in Vermont | A Vermont food, drink and travel blog

Apricot Jam Crostata

On a recent visit to Northern Italy, I noticed that the one thing that was present on every breakfast table was a jam tart. Therefore, it was only logical that I eat a slice of jam tart every morning for breakfast. The polite thing to do after all. But by far, the best tart we had was an Apricot Jam Crostata at Antico Borgo di Tabiano Castello in the Parma countryside. The chef was lovely enough to share the recipe with me – and while it was scribbled in shorthand Italian and sized for about 40 people, I think I… Read More

Pepperoni, Basil and Cheddar Cheese Puffs

I am always looking for good snacks to serve during baseball season. Easy to eat (and make) and fantastic with beer! Our household is as Red Sox a household as they get. My husband is such a Red Sox fan, they actually played at our wedding. Well, on TV in the bar at our reception anyway – they so happened to be in the world series that year 🙂 So, when challenged with making a delicious game day appetizer using Nellie’s Free Range eggs (the official egg of the Boston Red Sox -and the egg most often found in my… Read More

Olive Oil Orange Cake

When we were in Portugal a couple of years ago, the orange trees were in full bloom and the scent of orange blossom was heavy in the air. I ate Olive Oil Orange cake for breakfast. More than a few times. The most memorable version was at a Pousada in the Buçaco Forest where it was baked into a small, individual tin and served with orange blossom scented yogurt. I consider anything with orange, yogurt and eggs a healthy breakfast. This recipe is one of the best I’ve found. It’s been adapted from @baked_theblog. Olive Oil Orange Cake 3/4 cup… Read More

Raspberry Jam and Frangipane Tart

Looking for something to make for Valentine’s Day that’s NOT chocolate? Not that there’s anything wrong with more chocolate, but if jam’s your jam, try this pretty Raspberry Jam and Frangipane Tart for something delicious and Valentiney red! Raspberries and almonds are made for each other- this crunchy pâte sablée tart shell is filled with almond frangipane (an almond paste made with ground, whole almonds, sugar, butter and eggs) sandwiched between raspberry jam and topped with toasted almonds. I’ve been making it for so many years now, I don’t even remember where the recipe started, but I believe it… Read More

Meyer Lemon Tart

Living where I do, winters are long. By February I am pining away for spring, pouring over my garden photos from last season and thinking about all the beautiful, warm places in the world and how to possibly escape to one of them. Some years bring more challenges than others, and this particular winter has shaped up to be one of the more challenging ones, so imagine my delight when on a frigid, snowy day, the mail carrier delivered a box to my house- I opened it to find it packed with fresh Meyer lemons- picked by a friend… Read More

Chicken Curry with Tomato Ginger Sauce

Indian cuisine is one of my absolute favorites, yet I know relatively little about the warm spices, complex flavors and combinations that I love so much. That changed some this weekend, when I had the pleasure of hosting an Indian cooking class in my kitchen, taught by the wonderful Lini Mazumdar. Lini is a talented chef, caterer, certified herbalist, counselor of Ayurvedic nutrition, and a genuinely lovely person. I feel grateful to have had the opportunity to spend a Saturday afternoon with her and a great group of women, learning about Indian dishes, spices and some of the Ayurvedic principles… Read More

Delicata Squash Ravioli with Brown Butter

Oh, how I love fall in Vermont. I want to break into a Robert Frost poem right now. The colors are brilliant where I am in Northern Vermont and it looks like someone has come by and airbrushed all my leaves, so I’m including a few of them in my ravioli picture, just because. The other day, my neighbor gave me a baby butternut and a delicata squash from her garden, and I’m in a fall cooking kind of mood- so I decided to make a classic squash filled ravioli. The fresh pasta recipe I usually make uses Italian 00 flour, eggs and… Read More

Apple Cider Bundt Cake

It’s apple season in Vermont and I have a big bag of Macs sitting on my kitchen counter. We have an orchard close to our house where we can pick or buy several varieties of apples, along with freshly pressed apple cider and homemade apple cider donuts (a weakness of mine). But sometimes you’ve had one too many fried donuts. Sometimes you just want cake. Maybe you want a delicious, non-fried, warm, apple-y cake that tastes like apple cider donuts. I got you covered! This cake is so good. It’s best made in a bundt, as that type of pan… Read More

Tasting Ikaria

It was during a particularly frigid cold spell this past winter that warm and sunny thoughts of Greece began swirling around in my head. It was our fifth consecutive day of sub-zero temperatures in Vermont and I was working, holed-up in my kitchen, attempting proficiency at making homemade phyllo dough. I’m a cook, I actually enjoy that sort of thing. On that freezing day, I was craving a jolt of glittering Aegean blue, and longing for a taste of something sun-kissed and exotic; something with figs or honey. Naturally, I took a break to watch the movie, Mamma Mia. That day,… Read More

Tuna Poke Bowl with Shiso

I love a good tuna poke bowl. In Hawaii, where poke (diced raw fish) originated, you can find all different kinds, literally tubs of the stuff made fresh every day, in every supermarket deli case. Here in Vermont, when I see super fresh Ahi tuna at my local market, that’s what I think of making first. Poke is easy to make, and quick too – it’s mostly about the chopping – so sharpen your good knife for this no-cook dinner. Diced cukes and onions add a nice crunch to the soft silkiness of the tuna and avocado. Rather than the… Read More

Bulgur Salad with Feta and Garden Veggies

Here’s a great way to use your garden or farm-share veggies! Bulgur salads are a summer staple – they are so quick and easy to make and you don’t even have to cast a sidelong glance at the stove. You can whip it up fast; essentially in the time it takes for the bulgur to soften, and it’s healthy, and satisfying without being heavy. You can practically throw the kitchen sink into this salad- so have at it with whatever you’ve got on hand! I was given some veggies from a friend’s garden, so that’s what went into my version,… Read More

Phyllo Wrapped Feta

What’s not to love about this traditional Greek appetizer, a few bites of salty, melty goodness wrapped up in a crispy little package with a drizzle of local honey. Sweet and salty, my favorite combination. It’s quick to make and is perfect for a meze platter, or as a crispy addition to a cold Greek Salad on a hot day. On my last visit to the cheese counter at my local market, I counted no fewer than five feta cheeses made in Vermont. Some made from goats milk, some from sheeps milk, cows milk, or a combination. There is even… Read More

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