Seasons in Vermont

Goat Cheese Tartlets with Beets and Butternut Squash

Did you happen to get beets and butternut squash in your winter CSA share this week? Go elegant – and make these cute little bite-sized appetizers! They are like little jewels, filled with a fluffy mixture of goat cheese, ricotta and herbs, and capped with roasted beet and/or butternut squash. They can be vegetarian of course, but I couldn’t help myself, I’ve hidden a little bacon in the ones in this picture. And, bonus! – they can be baked, cooled and frozen so you can make them ahead of your dinner party and heat them up just before. Goat Cheese Tartlets… Read More

Protest Dumplings

I’m calling these Protest Dumplings in honor of the immigrants who taught me how to make them. A number of Chinese immigrants arrived in Vermont in the 1990’s and we came to know three wonderful families. I learned to make these Chinese dumplings (or wontons if you serve them in broth) from one of those families. Their English was already quite good, but they were keen to practice their conversation skills, so we often cooked together while we hosted English conversation sessions. One evening, one of the young couples we had met invited us to join them at their home to make dumplings. We… Read More

Blood Orange Steamed Puddings

Binge watching The Queen has set me to thinking about treacle tarts and steamed puddings. When I think dessert, I admit I usually don’t think England. But I’ve had versions of both of those traditional desserts on visits to England and they’ve been truly memorable. Years ago, I tasted a revelatory treacle tart at Thornbury Castle in Gloucestershire, and it’s remained in my memory all this time. I’ve made several attempts to recreate that tart, but my efforts have never quite measured up to what has become my Platonic ideal of the humble Treacle Tart (maybe it has more to do with the… Read More

Seasons in Vermontini

We had a little January thaw last week. The temps reached 54 degrees and hung out there for a couple of days- just crazy weather for Vermont in winter. The squirrels ventured out of their dens and partied in our backyard like it was a beach vacation, hanging out on the patio furniture and stuffing their cheeks with acorns they dug up from the newly softened ground. Apparently, even the sap ran for a few days! A little taste of things to come in just a few short weeks. But for now, the temps are back to a more reasonable 25 degrees, so… Read More

A Wine by Any Other Name: Finger Lakes weekend

What’s in a name? That which we call Lemberger By any other name would taste as good; So Lemberger would, were it not Lemberger call’d… Bring it on, I’ll drink it, hideous name and all. My first taste of Lemberger, a wine grape I had never heard of, was to say the least, a surprise. And a lovely one it turns out. The name alone makes you crinkle your nose and turn your head away, but don’t let the name deter. Be bold, and look this Lemberger right in the eye. Fruit-forward and earthy with dark berry flavors and a… Read More

Lemon Lime Tart

Citrus in winter. Lemons and limes are NEVER in season in Vermont, but thankfully I have a best bud who has a giant lemon tree in her Arizona backyard. Every January she sends me a huge Priority Mail box filled with big, beautiful lemons. It must cost her a fortune. She’ll be moving to different, non-lemon growing state soon, so I fear my highly anticipated annual lemon delivery will be coming to a screeching halt. I’m very excited and happy for my friend of course, moving on to a new adventure in another fun state and all, but, um… what of my special lemon delivery? Seems… Read More

Cornmeal and Buttermilk Pancakes

Happy New Year one and all! There is nothing like a fresh start. Getting rid of the holiday decorations, is to me, as anticipated as putting them up. The smell of pine needles being vacuumed up and seeing the big, clean empty space where the Christmas tree used to be is like a giant gulp of fresh air. But one needs nourishment before setting off on a de-holiday cleanup mission, and New Year pancakes with very special Vermont maple syrup, are a good start. Pancakes are not something we eat a lot, so when we do they need to be something special. These are fluffy… Read More

Spanish Redhead

Looking for a fun, new cocktail to celebrate the holidays or ring in the New Year? Meet the French Blonde’s sparkly Spanish cousin. Made with Barr Hill Reserve Tom Cat barrel aged gin from Caledonia Spirits. Tom Cat is unique, with toasty oak notes that round out the citrus and create an elegant, sparkling cocktail. Distilleries have sprung up all over our fair state, and cocktail culture here is booming, so I’m doing my part for my beloved state and offering a few of my own cocktail recipes using Vermont spirits and wines. Check out my new ebook, Seven Classic Cocktails with a Twist… Read More

Bouillabaisse

I sure do love a lazy, slow-cooking Sunday. Some people would say, that’s just tweaked. Given a perfectly good free day, what thinking person would choose to spend it in the kitchen..cooking..?! But to me, a cold, snowy Sunday with all burners lit is a good Sunday. I’ll save the skiing for the next sunny day that reaches 30 degrees…wimp that I am. This Bouillabaisse was a good Sunday project. I procured a big old (not actually old) Cod head to make fish stock, but that’s just my idea of fun. You can use store bought fish stock, vegetable stock… Read More

Carnivore’s Quiche

I make a lot of quiches. They’re good for cleaning out your fridge. Got some leftover sautéed peppers? Or a little grilled broccoli and cauliflower from last night’s dinner? Throw them in a pie plate, add some eggs, cream and cheese and you have an easy meal. I guarantee that virtually anything you have leftover from last night, will make a good quiche. I (quite daringly) once made a quiche out of spaghetti with shrimp and horseradish sauce. It was not bad. (Not great, but not bad.) I’ll bet your fridge has some even better quiche potential right now. Do you… Read More

Brussels Sprouts Gratin

I daresay, even those crazies who claim they don’t like Brussels Sprouts will like this creamy, cheesy and boozy gratin made with bacon and Cognac. This is a decadent Thanksgiving side dish that is well worth it’s place on the plate. But this gratin should not be reserved for a holiday feast exclusively, it’s really good piled on top of a simple weeknight chicken breast- or tossed with penne pasta. Brussels Sprouts Gratin Save Print Author: Lisa Cassell-Arms Serves: 6 – 8 Ingredients 6 oz thick bacon, chopped 2 tablespoons butter 2 pounds brussels sprouts, exterior leaves and root end trimmed…. Read More

Mulligatawny Soup

I love curried soups. They’re warm and comforting which is just what I, and many others, are looking for right now- a post election balm. In times of stress, the simple act of making soup can be a soothing distraction from the news feed. So, as we prepare ourselves for a bumpy ride ahead, I offer this multicultural soup to warm and nourish you, whatever state you’re in. Mulligatawny is a British version of an Indian dish, whose name is derived from the Tamil words for “pepper water”. There are many versions of Mulligatawny- this particular one is a mashup, I make it… Read More