Seasons in Vermont

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

Tokyo and the Tsukiji Market

My first taste of Asia was a revelation. My personal goal for our trip to Japan was to experience as many styles of Japanese cusine as I possibly could – put my money where my mouth was, literally. That we did. Our starting point was Tokyo, an uber-modern city of 13.6 million people; an ocean of skyscrapers as far as the eye can see. But looking down from the 48th floor of one of those buildings, the city appears almost serene- Buddhist temples and green gardens float like quiet islands amongst the urban landscape. Tokyo and Kyoto were interesting combinations of modern and ancient,… Read More

Rainbow Chard and Cheddar Soufflé

It’s funny how one thing can lead to another. The other day I found a source for fresh eggs that happens to be right around the corner from where I live. That same day, my husband (knowing how much I love the movie Julie and Julia) recorded it for me and even agreed to watch it with me- for the third time. Something in that egg poaching scene inspired me to dig out and crack open my copy of Julia Child’s Mastering the Art of French Cooking. The chapter on eggs reminded me of a class that I took many… Read More

Easter in Greece

For many of us (definitely for our family), food is the biggest and best part of any holiday. Greek Easter is just around the corner- it’s the most important and celebrated holiday in Greece and the associated food traditions from egg cracking contests to spit roasted whole lamb are well loved and widely celebrated. Being half Greek, (and with a Greek mother who is an amazing cook), I grew up loving many of these food traditions. This time last year we happened to be in Greece during that auspicious holiday and were lucky enough to enjoy a Greek Easter feast at the… Read More

Zucchini Fritters

This is another recipe from Chef Georgia Georgakopoulou at the Hotel Melenos Lindos in Rhodes. These are seriously good little fritters, especially just out of the hot oil and dipped in tzatziki. Serve them as part of a meze plate. Zucchini Fritters Save Print Author: Lisa Cassell-Arms Cuisine: Vegetarian Ingredients 1 large zucchini, grated 1 egg 1 cup self raising flour (or substitute 1 cup all purpose flour with 1 teaspoon baking powder and pinch teaspoon salt whisked in) ½ cup fresh dill, chopped ½ cup fresh parlsey, chopped ½ tablespoon fresh mint, chopped 2 tablespoons parmesean cheese ½ cup milk… Read More

Tzatziki….spiked

Tzatziki– it’s that garlicky yogurt and cucumber dip that seems to be a part of almost every Greek meal. Here’s the recipe from Chef Georgia at the Melenos Lindos Hotel. It was the best I’d ever tasted. Maybe it’s the Ouzo she puts in it!? Really lovely presentation too. Melenos Spiked Tzatziki Save Print Author: Lisa Cassell-Arms Cuisine: Vegetarian and gluten free Ingredients 1 long cucumber 3 sweet pickles, finely chopped 6 heaping tablespoons plain yogurt 2 tablespoons Ouzo 1 tablespoon garlic olive oil* 2 tablespoons cider vinegar 6 tablespoons extra virgin olive oil Salt and pepper to taste Instructions Wash the cucumber,… Read More