Posts Tagged ‘vermont recipes’

Recipe: Lake Champlain Chocolates Ultimate Chocolate Cake

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

Ultimate Chocolate Cake
This chocolate cake really is the ultimate, especially when frosted with our Mocha Buttercream Frosting.
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Ingredients
  1. 1 cup Lake Champlain Chocolates Organic Fair Trade Unsweetened Cocoa
  2. 3 scant cups flour
  3. 2 cups sugar
  4. 2⅓ cups warm water
  5. 2 teaspoons baking soda
  6. 1½ teaspoon salt
  7. 1¼ cups melted butter
  8. 2 tablespoons vinegar
  9. 2 teaspoons vanilla
  10. (Note: There are no eggs in this recipe)
Instructions
  1. Mix dry ingredients in a large bowl.
  2. Stir in the wet ingredients. Beat until smooth.
  3. Butter a tube cake pan and dust with flour.
  4. Bake in oven at 350° for one hour or until toothpick is removed dry.
Vermont Life Magazine http://vermontlife.com/

Recipe: Curried Apple Soup

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

Jane's Curried Apple Soup
Serves 6
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Ingredients
  1. 4 large onions, peeled and chopped
  2. 1 cup of butter
  3. 1 tablespoon of fresh ginger, grated
  4. ¼ cup of curry powder
  5. 1 tablespoon of cinnamon
  6. 12 tart apples, chopped
  7. 6 quarts chicken stock
  8. 4 cans of coconut milk
  9. Sea salt and pepper to taste
Instructions
  1. Sauté onions in butter.
  2. Add ginger & cinnamon. Cook slightly to toast.
  3. Add apples and chicken stock and simmer until apples are soft. (Option: reserve 1 cup of apple pieces to add later to soup.)
  4. Puree soup in blender or food mill. If you wish the recipe to be vegetarian, replace chicken stock with vegetable stock. If you are vegan, you may swap out both meat stock and butter and the recipe should still be delicious.
  5. Season to taste.
Vermont Life Magazine http://vermontlife.com/

Recipe: Maple-Spiked Smoky and Sweet Turkey Chili

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

Maple-Spiked Smoky and Sweet Turkey Chili
Serves 4
The famed New York Times food writer Craig Claiborne once said that chili con carne, not
 apple pie, might be America’s favorite dish. It certainly seems like it to me. My friends ask for chili recommendations more than any other recipe. So I knew this cookbook wouldn’t be complete without a maple-spiked chili! –"Maple" cookbook author Katie Webster
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Total Time
40 min
Total Time
40 min
Ingredients
  1. 2 tablespoons avocado oil or organic canola oil, divided
  2. 1 pound lean ground turkey
  3. 1 large Spanish onion, diced
  4. 1 tablespoon finely chopped garlic
  5. 1⁄2 teaspoon salt
  6. 3 tablespoons chili powder
  7. 2 tablespoons ground cumin
  8. 1 tablespoon smoked paprika
  9. 1 teaspoon ground dried chipotle, or to taste
  10. 41⁄2 teaspoons red wine vinegar
  11. 1 cup water
  12. 1 28-ounce can crushed tomatoes, preferably fire roasted
  13. 1 15-ounce can dark red kidney beans, drained and rinsed
  14. 1/3 cup dark pure maple syrup (such as Tonewood)
  15. 1 avocado, diced
  16. 1⁄4 cup chopped cilantro
  17. 1⁄4 cup toasted pepitas
Instructions
  1. Heat 1 tablespoon of the oil in a large heavy-bottomed
soup pot or Dutch oven over high heat. Add turkey and cook, breaking up with a wooden spoon and stirring occasionally, until completely browned. Transfer turkey and any juices to a bowl and set aside.
  2. Return pot to medium-high heat and add remaining 1 tablespoon oil. Add onion, garlic, and salt and cook, stirring often, for 6 to 10 minutes, until onion is soft and browned.
  3. Add chili powder, cumin, paprika, and chipotle and cook, stirring, for 30 to 90 seconds, until spices are fragrant and starting to toast and darken slightly.
  4. Add vinegar and stir for 30 seconds to 1 minute, until liquid is evaporated.
  5. Add water and bring to a simmer, scraping up any browned bits and spices from the bottom of the pot.
  6. Add tomatoes, beans, syrup, and browned turkey, stirring to combine. Increase heat to high and bring to a simmer. Reduce heat to medium-low to maintain a gentle simmer and cook, stirring occasionally, for 10 to 14 minutes, until turkey and onions are tender.
  7. Serve topped with avocado, cilantro, and pepitas.
Notes
  1. Excerpted from Maple by Katie Webster. Reprinted with permission from Quirk Books.
Vermont Life Magazine http://vermontlife.com/

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