Seasons in Vermont | Page 8 of 9 | A Vermont food, drink and travel blog

Greek Yia Yia’s Soup

Greek Penicillin. This soup is the Greek equivalent of Jewish Chicken Soup: the cure-all for whatever ails you. Greek Yia Yia’s everywhere make this for their children and grandchildren- and it’s still what our family asks for when they need a bit of comfort. It’s a simple but soul-satisfiying egg and lemon soup. Greek Yia Yia’s Soup Save Print Author: Lisa Cassell-Arms Cuisine: Gluten free Ingredients 6 cups chicken broth (good canned or made from scratch) ⅓ cup white rice 3 eggs Juice of one lemon (about ¼ cup) Salt and pepper to taste Instructions Heat chicken broth in a… Read More

Almond and Raspberry Cake

Almonds love raspberries. I love almonds and raspberries. This cake is an adaptation of an Alice Medrich almond cake recipe. It’s simple and fast to make with ingredients you probably already have on hand- and it’s so, so delicious. Almond and Raspberry Cake Save Print Equipment: 8″ springform pan Author: Lisa Cassell-Arms Ingredients 1 cup sliced almonds, plus 2 tablespoons for topping 1 cup sugar Pinch salt ½ teaspoon pure almond extract ½ teaspoon pure vanilla extract 1 stick (4 ounces) butter, slightly softened 3 large eggs ½ cup flour ¼ teaspoon baking powder ½ cup seedless raspberry jam Instructions Preheat… Read More

Coconut Blueberry Cupcakes

This is a really delicious adaptation of the Barefoot Contessa’s Coconut Cupcake recipe. (and by adaptation, I mean I have simply added blueberries to an otherwise perfect cake.) This is one of my all time favorite cakes, actually made better (I truly believe) with the addition of freshly picked blueberries. Coconut Blueberry Cupcakes Save Print Author: Lisa Cassell-Arms Ingredients 1½ sticks butter, softened 1 cup sugar 3 eggs 1 teaspoon vanilla ½ teaspoon almond extract 1½ cups flour ½ teaspoon baking powder ¼ teaspoon baking soda Pinch salt ½ cup milk with 1 teaspoon white vinegar added 2 cups fresh blueberries 6 oz… Read More

Art and Riesling Ex-Communist East Germany

I just found one last bottle of 2011 Zimmerling Riesling “R” in the back of our wine fridge- a delightful and unexpected windfall! Just seeing the beautiful label again has inspired me to dig up some pictures from a couple of years ago when we visited this enchanting place in the Saxony wine region of Germany. Magic lies just outside of Dresden. About 25 minutes due south, down the Elbe River is the town of Pillnth and the gorgeous Schloss & Park Pillnitz, a Renaissance palace and garden with museum and grounds. While definitely worth a visit – that is not the magic I refer to. If… Read More

Blueberry Almond Cake

Got fresh blueberries? Try this quick and easy Blueberry Almond Cake… or is it a blueberry tea bread? Serve it with a dollop of whipped cream for dessert – or warm up a slice for breakfast. This is adapted from a Lemon Loaf Cake recipe in one of my favorite baking cookbooks, Baking with Julia,written by Dorie Greenspan. It’s a lovely, moist cake with a silky texture- I love adding almonds to bump up flavor and crunch. Also makes a good cupcake or muffin should your heart desire. Blueberry Almond Cake Save Print Author: Lisa Cassell-Arms Ingredients 4 large eggs 1⅓ cups sugar Pinch… Read More

Rainier Cherry Cheesecake

This is my Aunt Irene’s famous cheesecake- a beloved recipe that our family has made for years. I’ve adapted it slightly by substituting tangy, fresh Quark cows milk cheese, and have added a beautiful Rainier cherry topping. These cherries, while not local (they come from Washington state for a few short weeks each year) are really delicious and taste very different from our red cherries- almost like a voluptuous cross between a cherry and a blushing peach. Of course you can top this fabulous, decadent cheesecake with almost anything you want- fresh raspberries, strawberries, blueberries, vanilla-bean scented whipped cream or a dollop of fresh jam. I used a… Read More

Mustard Green, Radish and Duck Bacon Salad

It’s my new favorite salad. Hefty enough for a meal; this is no boring summer salad. Spicy mustard greens, peppery argugula and gorgeous rainbow radishes are such a nice foil for the salty duck, sweet crunch of the walnuts and lightly sweet maple vinaigrette. The part that makes this really, really good…duck bacon of course – and a luscious, just barely set egg. It’s kind of a take on a french frisée salad with lardons, but honestly- duck is better 🙂 Check out how easy it is below. Mustard Green, Radish and Duck Bacon Salad Save Print Author: Lisa Cassell-Arms Cuisine: Gluten free Ingredients 5 strips duck… Read More

Rhubarb Raspberry Curd Tart

“Legit”- that was the assessment this curd received from my daughter when she tasted it. It is definitely legit- really tasty. I love rhubarb and raspberry together, and the raspberries give this curd a lovely, rosy color. Anywhere you would use lemon curd, you can use his curd. It’s wonderful on a scone with clotted cream, over vanilla ice cream, or pancakes, or rolled into a crepe. Here I’ve used it in a tart with a vanilla shortbread crust. Top it with vanilla scented whipped cream or serve it with vanilla ice cream on the side. Rhubarb Raspberry Curd Save… Read More

Rhubarb-Ginger Jam and Blue Cheese Crostini

Recipes for Rhubarb-Ginger Jam abound. This one has only three ingredients and is foolproof. It’s sweet-tart, really tasty and you can use it in sweet or savory dishes. If you have a batch of rhubarb that’s very red, you will get a lovely pink jam. Mine is mostly green, so hence- green jam. It turns out that the red color doesn’t mean the rhubarb is sweeter or riper, it’s simply a different variety – red or green, they both work equally well. Here I’ve used it to top a blue cheese crostini. The combination of sweet/tart jam with the salty blue is delightful. You can… Read More

Bok Choy with Sesame Dressing

I got this sesame dressing recipe from Kaori, a lovely woman who teaches Japanese cooking in her Guesthouse Roujiya, tucked away in a quiet corner of Kyoto. This sesame dressing is simple, versatile and really flavorful. Use it on steamed veggies or greens, as a salad dressing, or even to drizzle on skewers of grilled chicken, beef or shrimp. Bok Choy with Sesame Dressing Save Print Author: Lisa Cassell-Arms Cuisine: Vegetarian and gluten free Ingredients ⅓ cup sesame seeds 1½ tablespoons sugar 2 tablespoons soy sauce 2-3 tablespoons chicken broth or water 1 teaspoon rice vinegar 1 teaspoon sesame oil Instructions Bunch of baby bok choy Parsley… Read More

Strawberry Rhubarb Pie with Almonds

I really have no idea where this particular recipe originated, I’ve been making it, or some form of it for decades. My husband loves strawberry rhubarb pie, so it’s been his birthday “cake” for as long as we’ve been married and I’ve been rolling out pie crusts. It’s a soul-satisfying, old fashioned pie, and when served with vanilla (or almond) ice cream- just tastes of a summer day. I serve it with Shelburne Vineyard Whimsey Meadow Rosé – kind of sweet and tart, just like the pie. By the way, Buzzfeed called this pie, “better than a boyfriend…!” Almond Crust Save… Read More

Japanese Knives

Lacy Japanese fans and hand carved chopsticks? Pretty, but I don’t need them. Delicate porcelain tea sets? Beautiful, but I’d only break them. Japanese knives? Now that’s what I was looking for. Specifically, Masamoto knives. Before leaving for Japan, I put in my online due diligence and what I found was a plethora of raves about the Tokyo knife maker Masamoto (at theTsukiji market). Misao Hirano is the current (and 7th generation) owner of the family knife making dynasty that began in 1845- these knives are considered among some of the best Japan has to offer. Indeed, three chefs I met… Read More