Seasons in Vermont

This recipe comes from my cookbook, Seasons in a Vermont Vineyard: The Shelburne Vineyard Cookbook.  It’s an earthy adaptation of the classic Bolognese sauce made famous by Marcella Hazan in her 1976 book, The Classic Italian Cookbook. Bison and Mushroom Bolognese   Save Print Author: Lisa Cassell-Arms Ingredients 3 tablespoons extra-virgin olive oil 3 tablespoons butter ½ cup onion, finely diced ½ cup carrot, finely diced ½ cup celery, finely diced 8 ounces Cremini mushrooms, sliced Salt to taste 1 pound ground bison meat 1 cup Cayuga White, or other dry white wine ¾ cup whole milk ¾ teaspoon ground nutmeg Dash cinnamon… Read More

When the snow flies and the temperature drops, slip into your Snuggie, pop open a bottle of Marquette and tuck into a big, warm, comfortable bowl of meatloaf and mashed potatoes.  It’s like a warm hug on a cold night.  This delicious meatloaf recipe is easy and can be whipped up in under an hour.   Meatloaf Puttanesca   Save Print Author: Lisa Cassell-Arms Ingredients 3 tablespoon olive oil ½ cup onion, finely chopped 1 cup white mushrooms, finely chopped 1 clove garlic, finely chopped 2 lbs meatloaf mix (ground beef, pork and veal) ¼ cup Marquette or other dry… Read More