Vermont Culinary Resort Recipes

PHOTO Sam Champion chats with kids in Essex, Vermont, Dec. 10, 2010.

Today Sam Champion gave you the weather update from a storybook holiday location in Essex, Vt. There, he heard some angelic singing from the Saint Michael's College choral group and sampled some of the local cuisine, courtesy of the Vermont Culinary Resort. And did you see his sweet horse and buggy ride? If not, check out the link below.

Check out a few recipes from the resort below and visit the following links for more information.

The Essex

Saint Michael's College

Vermont Horse and Carriage Rides

Holiday Recipes From Vermont

Croque en Bouche

For the cream puffs:
1 cup water
1 stick unsalted butter
1 tablespoon granulated sugar
1/2 teaspoon fine sea salt
1 cup all purpose flour
5 large eggs

Line several cookie sheets with parchment paper. Heat oven to 400F.

Put water, butter, sugar and salt in a heavy sauce pan. Heat to boiling over medium heat. Reduce heat to medium-low. With a wire whisk or wooden spoon, add the flour all at once stirring until batter pulls away from side of pan. Cook, stirring, for one minute more.

Remove from the heat and stir in eggs, one at a time, blending until fully incorporated. Drop batter by the teaspoonful onto cookie sheets make 80 1-inch balls about 1 inch a part. Bake until well brown and crisp, about 20 – 25 minutes.

Remove from oven and cool completely on wire racks. Can be made ahead to this point. Cover and store at room temperature up to 24 hours.

For the Pastry Cream Filling:

3/4 cup granulated sugar
6 egg yolks
pinch salt
1/2 cup all-purpose flour
2 1/2 cups milk
2 teaspoons vanilla

In a heavy saucepan the heat, using a wire whisk, beat together the sugar and egg yolks until pale yellow. Whisk in flour and salt. In another saucepan, heat the milk over medium-heat until small bubbles form on side of pan. Gradually beat the heated milk into the egg mixture. Place the pan over medium low heat and cook, whisking constantly until ingredients have thicken--do not allow to boil. When sauce is the consistency of yogurt, remove from heat. Stir in vanilla. Pour into a bowl and place a piece of waxed or parchment paper directly on the surface. Cool and refrigerate. Can be made up to 24 hours ahead.

For the Caramel:

3 cups granulated sugar
1/2 cup water
Pinch cream of tartar

Place the sugar, water and cream of tartar in a small saucepan. Over low heat, stir gently until sugar dissolves. Raise the heat, and without stirring, allow the syrup to cook until it is a ruddy gold in color (345F or a candy thermometer). Remove from heat and place in a large pan containing boiling water to keep it soft and manageable.

To assemble:

Spoon pastry cream into a pastry bag fitted with a 1/4-inch plain tip.

Insert the tip into a puff; fill and return to cookie sheet. Repeat with remaining puffs and filling.

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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