Seasons in Vermont

A Vermont food, drink and travel blog

Harvesting Riesling in the Finger Lakes

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

french lemon lime tart

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

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, sparkling cocktail with tom cat gin

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

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

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

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

Apple Caramel Cake Tatin

This Vermont fall has been spectacular.  I can’t remember when we have had such a long stretch of gorgeous, warm sunny weather this late into the season.  I know the wine grapes and the apples have been loving it as much as I have.  But I also love the occasional rainy day, so I can actually get some work done.  Lucky for me, “work” is usually in my kitchen, the place my husband calls, The Fun Factory.  It’s apple season here in Vermont and we’re swimming in apples  -this lovely cake is a great way to use them.  Warm caramel, apples with scoop of vanilla ice cream….. Read More

Double Chocolate Espresso Cookies

“Sometimes me think, what is friend?  Then me say, friend is someone who shares last cookie.”~ Cookie Monster Dense, chocolatey and not too sweet.  With a hit of espresso. These deep, dark cookies pack a big chocolate punch.  Sometimes it’s hard, but I have been known to share my last cookie. Double Chocolate Espresso Cookies   Save Print Serves: Approx. 24 cookies Ingredients 6 oz unsweetened chocolate, chopped 8 oz bittersweet chocolate, chopped 1 stick (1/2 cup) butter, chopped 1 cup flour ½ teaspoon baking powder ¼ teaspoon salt 3 eggs 1¼ cup sugar 1 teaspoon vanilla 3 teaspoons finely ground espresso (or… Read More

Paradiso Found

As we were driving through the Charlotte countryside yesterday, my husband remarked, “I almost feel like we’re in Italy..”  Such was the perfect, bright fall day we were having. Sunny and warm with hardly a hint of moisture in the air. Of course figs grow here. Wait, we’re not in California or a Mediterranean climate, we’re in VERMONT.  Figs, really?  Yet there we were, looking at lovely Paradiso Farm, and its large greenhouse full of lush, thriving, beautiful fig trees. I’ve been wanting to visit this place since I read about the farm in Seven Days last year. Paradiso Farm in Charlotte is… Read More

Vermont Ice Cider Basil Royale

Cocktail Friday falls on Tuesday this week! Vermont Ice Cider is the star of this Vermont-ized version of Kir Royale. If you haven’t tried Vermont Ice Cider yet, you will want to run out and pick some up right now.  It’s not at all like hard cider (for which I’m still trying to acquire a taste, with no luck …)  Ice cider, like ice wine, is gorgeously rich, sweet and complex, but with a sharp hit of acidity to keep it from becoming cloying. This crisp and sparkling cocktail is refreshing on a hot day and is a great way to… Read More

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