Maple Canelés

These little cakes combine the deep caramelized crunch of their shell with a light, custardy interior, flavored with Vermont maple liqueur.  Dusted with powdered sugar, they're heaven.

A trip to Quebec

This week, I visited three fromageries while travelling the back roads between Quebec City and Montreal.  Although the cities are fascinating, their hotels luxurious, and their restaurants marvelous, in many ways this was the highlight of the trip.  Quebec has some great cheesemakers, and is really moving forward with new and renewed facilities and government support of the industry.  We found some terrific cheeses out in the country that I'd like to tell you about.

Spiced Peaches

Spiced peaches are the best condiment to serve with turkey.  Make them now and enjoy in November!

Peach Week: Part Deux

Here are a couple more ways to use fresh peaches:  Peach Almond Cake with Peach Compote, and Poached Peaches with Blackberry-Cassis sauce.

Peach Week: Peach Jam

The peaches are ripe in Vermont!  That means peach jam.  So we made a trip with Heidi to the orchard to buy this year's supply. 

Corn and Crab Chowder

This chowder makes a quick and delicious summer dinner.  It's full of fresh summer vegetables, crab, herbs from the garden and a bit of Pernod to round out the flavor.

Dark Chocolate Gelato

This is a very dark chocolate gelato.  Two kinds of cocoa combine to give the deep, rich color and flavor.