Seasons in Vermont

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

Individual Moussaka

During our stay in Greece last April, my daughter and I spent a day in the kitchen at the Melenos Lindos Hotel in Lindos, Rhodes. This stunning property has some of the very best food we had anywhere in Greece. Melenos Chef Georgia Georgakopoulou and her talented staff have a refined and elegant interpretation of the classics with some unique twists. Here’s a brilliant and elegant presentation for Moussaka. No aggravating salting and rinsing of the eggplant -and the moussaka slips right out of the mold. Individual Moussaka Save Print Author: Lisa Cassell-Arms Ingredients Individual Moussaka April 7, 2015 During our stay in Greece last April,… Read More

Fried Feta Wrapped in Phyllo

Salty, sweet and crunchy. This is another recipe from Chef Georgia of the Melenos Lindos Hotel. It’s a really tasty appetizer that looks beautiful and is easy to make. Cut it on the diagonal and serve it upright with drizzled honey and fresh herbs. Fried Feta Wrapped in Phyllo with Sesame and Honey Save Print Author: Lisa Cassell-Arms Cuisine: Vegetarian Ingredients 4 sheets phyllo dough (thawed) 2 blocks of feta (about 2×4″ and ½ inch thick) 1 tablespoon apple geranium leaves (or lavender) finely cut 2 tablespoons black and white sesame seeds Thyme honey for drizzling Olive oil for frying… Read More

Great Grapes of Vermont

I’m convinced that Vermont is on the cusp of a wine revolution. A new generation of wine grapes are hanging on vines all across the state and are providing the fruit for some darned good wines. Wines that are raising eyebrows and racking up awards at competitions around the country. Here’s a primer on some of the great grapes that are being grown here. Marquette Marquette is one of a group of cold-hardy hybrid grape varietals bred and developed by Minnesota farmer Elmer Swenson and later by the University of Minnesota. A descendent of Pinot Noir, Marquette is a hardy and… Read More

Clementine Cake

This cake recipe comes from my cookbook, Seasons in a Vermont Vineyard: The Shelburne Vineyard Cookbook. It’s a light, delicately flavored, not too sweet cake. If you happen to have any left over, slice it and toast it and have it for breakfast with a little raspberry jam.. Clementine Cake with Fromage Blanc Save Print Author: Lisa Cassell-Arms Ingredients 4 egg ¾ cup sugar ½ cup light olive oil ⅓ cup maple syrup ½ cup Fromage Blanc (or plain Greek yogurt) 2¾ cups flour 2 teaspoons baking powder Pinch salt Zest from 3 clementines Juice from 3 clementines (about… Read More

Bison and Mushroom Bolognese

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

Meatloaf Puttanesca

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