Vermont Recipes

I’m working on completing the wrap-up for our Vermont trip and they are long!  Here are few Vermont recipes that I don’t have room for in the regular posts.  And a note about maple syrup.  Maple Syrup is created in different grades from light to dark.  We prefer Grade B- the darker syrup.  To us it has more maple flavor, but you may prefer Grade A or Grade A fancy.  Most maple syrup sold in grocery stores are those two grades, but if you know a local farmer you can get the other grades.  In Ohio, we get our syrup from Dohner’s Maple Camp in West Milton, but there are others such as Hyrdro-growers in P.Hill and Stone’s Throw Market Co-op uses Stonewall Farms Maple Syrup.

Vermont Maple Sundae

  • Good quality vanilla ice cream
  • REAL maple syrup (we prefer Grade B syrup)
  • 1 C. Walnuts- toasted

The family at the New England Maple Museum

Toast the walnuts gently in the oven or on a skillet.  Scoop your ice cream in bowls, top with maple syrup and chopped walnuts.  YUM.

Mel’s Spice Pancakes– year’s ago my mom worked for this amazing Italian family, the Toto’s and this was Mel’s recipe for spice pancakes.  For my family it has been one of our absolute favorites.

  • 1 c. flour (can use whole wheat)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 Tbsp. sugar
  • 1 C. old fashioned oats
  • 1 tsp. cinnamon
  • 1/4 tsp. each of ginger, nutmeg
  • 1 C. milk
  • 1 egg
  • 3 Tbsp. butter
  • 2 Tbsp. honey- try for local honey.
  • 1/2 c. each chopped nuts or apples or berries (optional)

Mix together all the dry ingredients. Stir in the milk and egg.  Melt together the butter and honey and stir into the mixture.  If using, add in the nuts and apples.  Let the mix sit for 10-15 minutes and then cook pancakes on a griddle.  Top with REAL maple syrup (grade B if you can get it).

Rhubarb Maple Creame Brulee (taken from Edible Green Mountains Magazine and is delicious!)

2 cups diced rhubarb ¼ cup maple syrup 1 teaspoon finely diced fresh rosemary 1 cup cream ¼ teaspoon vanilla 2 large rosemary sprigs 1 large egg 1 large egg yolk 3 tablespoons maple syrup 4 teaspoons maple sugar 4 four-ounce ramekins

  1. Preheat the oven to 325°.
  2. Put the diced rhubarb, maple syrup and diced rosemary in a     small pan and cook over medium heat, stirring occasionally, until     the rhubarb is soft. Remove from heat and let cool.
  3. While the rhubarb is cooking, put the cream, vanilla and     rosemary sprigs into a small pan and, stirring occasionally, cook     over medium-high heat until the cream just starts to bubble.     In a medium bowl, beat the egg, egg yolk and maple syrup with     a whisk until even. While whisking, slowly pour the hot cream     into the egg mixture. Strain the egg and cream mixture into a large     measuring cup with a spout (capacity at least 2 cups).
  4. Divide the rhubarb mixture among the ramekins. Place the     ramekins in a casserole dish and place the whole dish on the middle     rack of the preheated oven. Pour the cream and egg mixture into     each ramekin, over the rhubarb mixture (it should just fill the     ramekin). Then pour enough hot tap water into the casserole dish     that the water reaches halfway up the side of the ramekins. Bake     the custards in the water bath for about 35 minutes or until the     custards still quivers when shaken but have no liquid beneath the     skin. Cool the custards in the fridge for 1 hour, or up to three days.
  5. When the custards are cool, turn on your oven broiler, evenly     spread 1 teaspoon of maple sugar over each custard and place the     custards on a cookie sheet. Move the oven rack to the highest     location in the oven and put the sheet of custards under the broiler.     The sugar will take about 5 minutes to burn, although broilers vary     widely in intensity, so keep a careful eye on the crème brûlées. The     crème brûlée is done when the maple sugar is a mix of light brown     and black. Quick-cool the crème brûlées in the fridge for about 1     minute and then serve immediately.
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