Come in and Stay Safe! --Sue

Monday, May 31, 2010

Braised Radishes

Rosy radishes, braised with chicken stock and butter, are a favorite at this time of year.

Grange Favorites: German Peach Cake

German Peach Cake - light, delicate, flavored with almond, vanilla, brown sugar and cinnamon.  This is as good as it gets.

Thursday, May 27, 2010

Chicken Cheddar Pot Pie with Savory Pastry

Chicken cheddar potpie is more than the sum of its parts; it's comfort food to the max.  And of course, it is easy to make.

Tuesday, May 18, 2010

Moonlight Pies in Vermont

Chocolate graham crackers filled with maple marshmallow cream: moonlight pies in Vermont.

Thursday, May 13, 2010

Cheese and Sympathy: English Muffins and Olive Wheat Boule

Brie, alpine cheese, and fresh breads:  simple pleasures.  The enjoyment of these things is heightened when you make them yourself.    Do you recognize this brie?

Tuesday, May 11, 2010

Balti Lamb Shanks and Taragna Polenta

Local Vermont lamb shanks are a wonderful spring dish, and a balti-seasoned braise paired with Taragna polenta makes these shanks wonderfully different.   

Thursday, May 6, 2010

Ice Cream and Cookies: Maple Ginger Gelato and Maple Pecan Crisp Cookies

Here's a match made in Vermont:  creamy maple-ginger gelato with crispy maple-pecan cookies.  Comfort food for the wilderness.  

Tuesday, May 4, 2010

Brie-Pear Tartlets with Maple Pomegranate Glaze

These brie-pear tartlets are subtle and richly delicious.  The delicacy of the cheese is echoed by puff pastry, and offset by the tart/sweet combination of pomegranate molasses/maple syrup glaze.  They are fun to make, and are a truly elegant dessert.

Saturday, May 1, 2010

Ricotta Double-Dutch Chocolate Foam Cake

This is an iconic cake, not just a chocolate cake.  Fresh ricotta and swirls of double dutch cocoa bring angel food down to Earth, producing a unique  hybrid.  Fiori di Sicilia gives a subtle orange lilt to the rich chocolate flavor, making this one unforgettable cake.  Dusted with powdered sugar, it stands on its own as a very special dessert.  It also has enough integrity and substance to serve as a delicious platform for ice cream, mousse, or pastry cream and fresh fruit.