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Posts Tagged ‘Bring Vermont Home’

Recipe: Aplaca Steak Frites

Written by Vermont Life on . Posted in ag2015, Recipes, Taste of the Landscape

Alpaca Steak Frites
This take on traditional steak frites is sure to be a conversation starter.
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Alpaca Steaks
  1. 2 pounds Cas-Cad-Nac Farms alpaca striploin medallions
  2. 4 cloves garlic, thinly sliced
  3. 1 tablespoon chopped fresh thyme
  4. 1 teaspoon ground black pepper
  5. 2 tablespoons olive oil
  6. Kosher salt
Hand-Cut Oven Fries
  1. 6 medium Yukon Gold potatoes, washed
  2. 2 tablespoons olive oil
  3. 1 tablespoon kosher salt
  4. 1 teaspoon black pepper
  5. 12 cloves garlic, crushed
  6. 1 tablespoon paprika (optional)
  7. Baking parchment paper
To Prepare the Steaks
  1. Marinate the alpaca medallions in a shallow bowl with the garlic, thyme, black pepper, and olive oil for at least a few hours (overnight is better).
  2. After the steaks have been marinated and you are ready to prepare the meal, preheat the oven to 425 degrees.
To Prepare the Oven Fries (or Frites)
  1. Cut the potatoes with skin on, end to end, into 8–12 wedges each, depending on the size of the potatoes. Do not cut them too large or they won’t fully cook.
  2. Toss the cut potatoes in a large bowl with the olive oil, salt, pepper, garlic, and paprika (if using), coating them evenly. Feel free to add any other herbs or spices to really make this dish your own.
  3. Lay the potatoes on a baking sheet lined with parchment, and bake for about 20 minutes until they are fully cooked.
  1. Recipe from The Cas-Cad-Nac Farm Cookbook by Chef Jean-Luc Matecat.
Vermont Life Magazine

Recipe: Vermont Switchel 3-Peat Heat

Written by Vermont Life on . Posted in ag2015, Recipes, Taste of the Landscape

Vermont Switchel 3-Peat Heat
Serves 1
Vermont Switchel is the fan-favorite, bench-warmer beverage for your next skating party or snowshoe trek, and parlays into a unique adult cocktail that warms to the core or a spicy hot tonic.
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  1. 8 ounces Vermont Switchel
  2. 2 ounces Dunc’s Mill Rum or Mad River Bourbon
  3. Pinch cinnamon
  4. Pinch cayenne
  1. Part 1, Hot Mulled Switchel: Gently warm 8 ounces of Vermont Switchel with a pinch of Cinnamon or Cinnamon stick. Wrap hands around warm mug. Sip and smile!
  2. Part 2, Hot Mulled Switchel with a Glow: Add 2 ounces of Dunc’s Mill Rum or Mad River Bourbon to Mulled Switchel. Sip and wait for that glow to spread!
  3. Part 3, Hot Mulled Switchel with a Glow and a Kick: Add a smidge of Cayenne to your beverage from Part 2. Sip and soak it all in.
Vermont Life Magazine

Recipe: Carol’s Herb & Crowley Cheese Tomatoes

Written by Vermont Life on . Posted in ag2015, Recipes, Taste of the Landscape

Carol's Herb & Crowley Cheese Tomatoes
Serves 12
Delicious roasted tomatoes with savory herbs and melted Vermont handcrafted cheese.
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Prep Time
45 min
Cook Time
20 min
Prep Time
45 min
Cook Time
20 min
  1. 6 large, ripe tomatoes
  2. 2 cups fresh white bread crumbs
  3. 1/4 cup minced scallions
  4. 1/4 cup minced fresh basil
  5. 1/4 cup minced fresh flat leaf parsley
  6. 2 cloves minced garlic
  7. 1/2 teaspoon minced fresh thyme
  8. 1-1/2 cup Crowley Cheese Sharp
  1. Preheat oven to 400 degrees.
  2. Sparingly core the tomatoes and cut them into halves crosswise. Remove seed and juice and place face up on a baking dish. Salt and pepper the halves.
  3. Make fresh bread crumbs by pulsing 5 or 6 slices of crustless white bread in the food processor. Place in mixing bowl.
  4. Place scallions, basil, parsley, garlic, thyme and 1 teaspoon salt in the food processor and pulse until minced. Toss herb mixture gently with bread crumbs.
  5. Fill tomatoes with bread crumb mixture and mound any remaining on top.
  6. Drizzle with olive oil and bake tomatoes for 15 minutes until tender.
  7. Take them out of the over, sprinkle them with shredded Crowley Sharp and bake for 2 minutes more ... watch them closely as the cheese melt becomes slightly brown on top.
  8. Serve hot or at room temperature — they will be delicious both ways. Leftover is good too!
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