Vermont Culinary Resort Recipes

Spread about half of the syrup on 8-inch cake plate. Set aside. Using tongs dip the unfilled side of each puff into the caramel syrup. Do not dip puffs on filled side or the filling may cause the caramel to not harden properly. Arrange about 14 puffs in a circle on the cake plate. Continue gluing and stacking seven more layers of puffs with caramel to form a cone. Any remaining caramel can be drizzled over the cone. Let stand until caramel completely hardens. To serve cut horizontally in rows through caramel with serrated knife to separate puffs, and transfer to serving plates. Makes 12 servings.

Mulled Cider

1 quart apple cider
1/2 cup Pure Vermont Maple Syrup
1 stick cinnamon
1/2 teaspoon whole cloves
Dash freshly grated nutmeg
Lemon and orange slices, cut in half, for garnish

Combine cider, syrup, cinnamon and cloves and heat thoroughly, but do not boil. Remove cloves and serve hot, garnished with a half lemon and half orange slice. Makes 8 servings.

Maple Turkey Brine

1 12-18 pound turkey
2 quarts chicken stock or water
2 cups pure maple syrup
1 large bag of Ice
1 gallon water
1 pound kosher salt
2 tablespoons whole cloves
1 bunch fresh thyme
2 tablespoons allspice berries

Line very large (about 16-quart) bucket or stock pot with two 30-gallon plastic bags, one inside the other. Rinse turkey inside and out. Place turkey in plastic-lined bowl or bucket.

Combine salt and hot water until it dissolves.

Add broth, maple syrup, and cloves to brine. Once thoroughly mixed, add ice.

Pour brine over turkey in plastic bags. Gather tops of bags together, eliminating air space above brine; seal bags. Refrigerate turkey in brine 18 to 20 hours.

Remove turkey from brine. Discard brine. Grill or smoke following directions from grill or smoker manufacture, about 15 minutes per pound for grilled and until an instant read thermometer inserted in thickest part of thigh reads 180F. Makes about 8 servings.

Spiced Cranberry Compote

2 oranges
2 cups water
2 cups cranberries
5 tablespoons maple syrup
1 vanilla bean
1 cinnamon stick
2 whole cloves
1 star anise

Zest oranges into long, thin, spindly strips. Bring water to a boil in a small saucepan. Add the zest to the boiling water and cook for 3 minutes. Remove with a slotted spoon to a small strainer (reserve the cooking liquid). Rinse with cold water; separate and drain on a paper towel.

Stir maple syrup and cranberries into the reserved cooking liquid; bring to a simmer. Cut vanilla bean in half lengthwise; scrape the seeds into the sugar water and add the pod as well as the cinnamon stick, cloves, and star anise. Continue to simmer until the sauce reduces to ½ cup and thickens slightly, 20 to 30 minutes. Remove from the heat. Discard the vanilla pod and whole spices, and serve. Makes 8 servings.

Wheat Berry Salad

1 cup hard wheat berries
½ cup chopped walnuts
2 stalks celery, small diced
½ bunch flat parsley, minced
1/3 cup dried cherries, chopped
1 scallion, sliced
2 tablespoons olive oil
Juice of one lemon
2 cups spinach leaves

Place wheat berries in a medium sauce pot, and fill with water just 2 inches above the wheat berries. Bring to a boil, then reduce to a simmer. Cook uncovered until tender, about 1 hour. Drain and let cool. Toast walnuts in a dry skillet over medium high heat until fragrant and starting to lightly brown. Toss all remaining ingredients together, and season to taste with salt and pepper. To serve, place ½ cup spinach leaves on the plate and mound salad on top. Garnish with lemon wedges. Makes 6 to 8 servings.

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