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Posts Tagged ‘vermont recipes’

Recipe: Rhubarb-Citrus Margarita

Written by Melissa Pasanen on . Posted in Recipes, Taste of the Landscape

Rhubarb-Citrus Margarita
For the margarita, Blau likes to use kumquats but since those are not always available, we found that mandarin oranges make a good substitute.
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  1. 2 kumquats cut in half (or a small wedge of clementine with skin), plus more for garnish
  2. 1 1/2 ounces (3 tablespoons) tequila, preferably silver
  3. 1/2 ounce (1 tablespoon) Cointreau, or other orange-flavored liqueur
  4. 1 ounce (2 tablespoons) rhubarb syrup (follow recipe above without juniper berries)
  5. 1ounce (2 tablespoons) fresh lime juice
  6. Coarse salt for rim, if desired
  1. Muddle kumquats (or clementine wedge) in a shaker then add tequila, Cointreau, rhubarb syrup and lime juice with ice. Shake vigorously and strain over ice into a salt-rimmed glass garnished with additional kumquat or clementine wedge. Makes 1 cocktail. (Tip: to salt the rim of a glass, dip it in a saucer of water and then dip damp edge in a saucer of coarse salt, pressing down gently but firmly.)
Vermont Life Magazine

Recipe: Rhubarb-Rosemary Sour

Written by Melissa Pasanen on . Posted in Recipes, Taste of the Landscape

Rhubarb-Rosemary Sour
This rhubarb-based cocktail is an example of Fireworks’ signature, chef-driven cocktails in which careful attention is paid to classic flavor combinations. For the gin sour, Blau uses juniper berries in the rhubarb syrup to echo the classic juniper notes in gin. Although there are some Vermont-made gins, a neutral gin is best for this cocktail since it will be infused with rosemary. (Please note that there are raw egg whites in the sour if that is of concern to you.)
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  1. Rhubarb-Rosemary Sour
For rosemary-infused gin
  1. Steep 1 large fresh sprig of rosemary in 2 cups of gin for 4 to 7 days before you plan to make cocktails. Makes enough for 8 cocktails.
For rhubarb-juniper syrup
  1. 1 pound chopped fresh (or frozen) rhubarb stalks
  2. 1 cup sugar
  3. 1/4 cup juniper berries, coarsely cracked (usually available in bulk spice section of co-ops and natural food markets; see note below regarding collecting your own)
For cocktail
  1. 2 ounces (1/4 cup) rosemary-infused gin (recipe above)
  2. 2 ounces (1/4 cup) rhubarb-juniper syrup (recipe above)
  3. 1ounce (2 tablespoons) fresh lime juice
  4. 1 good pinch finely grated lime zest, plus strip to garnish
  5. 1 egg white
For sour
  1. In a medium saucepan, stir together rhubarb, sugar and juniper berries along with 2 cups water. Bring to a boil and then lower heat to simmer and cover with lid slightly ajar for 20 minutes until rhubarb is completely soft. Cool and then strain out rhubarb and juniper berries. Yields about 2 cups syrup, enough for 8 cocktails. Can be stored in refrigerator for up to 2 weeks, or can be frozen and thawed.
For cocktail
  1. Put gin, rhubarb syrup, lime juice and finely grated zest in a shaker and shake vigorously. Add ice and shake again vigorously.
  2. Strain and serve over ice in a coupe (a rounded glass traditionally used for drinks with egg white foam) or a tall glass garnished with lime zest strips. Makes 1 cocktail.
Vermont Life Magazine

Recipe: Roasted Cauliflower Steaks with Tomato, Olive & Chickpea Relish

Written by Melissa Pasanen on . Posted in Recipes, Taste of the Landscape

Roasted Cauliflower Steaks with Tomato, Olive & Chickpea Relish
Serves 4
At Leunig’s, the roasted cauliflower steaks are the centerpiece of a vegan entrée served with the relish as well as a cashew “cream cheese” and roasted red pepper coulis sauce on a caper and tomato quinoa pilaf. We streamlined the recipe, but this would make a great entrée with any grain pilaf and also a substantial side dish for simply grilled meat or fish.
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  1. 2 small heads cauliflower (each about 1 ½ pounds)
  2. ¼ cup olive oil, divided
  3. 1 tablespoon minced garlic
  4. 1 tablespoon minced shallot
  5. 3 tablespoons minced red onion
  6. 1 tablespoon minced fresh oregano leaves
  7. 1 tablespoon minced fresh thyme leaves
  8. 3/4 cup cooked chickpeas (drained and rinsed if canned)
  9. 3/4 teaspoon finely grated lemon zest
  10. 1/3 cup sliced kalamata olives
  11. 1/3 cup sundried tomatoes in olive oil, drained and chopped
  12. 1 large plum tomato, diced
  13. 3 tablespoons golden raisins
  14. 1 scallion, white and light green part sliced thinly on the bias
  15. 1/3 cup chopped fresh parsley leaves
  16. 1 1/2 teaspoons red wine vinegar
  17. 3 tablespoons honey
  18. 2 teaspoons mild chili powder (or Peppadew rub if you can find it)
  19. Freshly ground pepper and coarse salt, to taste
  1. Preheat the oven to 350 degrees. Trim just the green leaves from the bottoms of the cauliflowers. Set them root side down on a cutting board and, using a large knife, carefully slice two one-inch-thick steaks from the center of each cauliflower such that the root end holds each “steak” intact. Carefully trim the root end of the four steaks while making sure to leave each intact. Set the cauliflower steaks aside on a rimmed cookie sheet. From the remaining parts of the two cauliflowers, chop about 3/4 cups of small chickpea-sized cauliflower florets for the relish and save the rest for another use. (You can sear and roast more of the cauliflower if you want, but they will not present as nice steaks without the root to hold them together.)
  2. In a large sauté pan, heat 1 tablespoon of the olive oil over medium heat. Add the garlic, shallot, red onion, oregano, thyme and the reserved cauliflower florets and cook, stirring occasionally, just until softened but not colored, about 7-10 minutes. In the meantime, put the chickpeas, lemon zest, olives, sundried tomatoes, plum tomato, golden raisins, scallion, parsley, red wine vinegar and 3 teaspoons of the olive oil in a medium bowl. Add the cooked garlic mixture to the bowl, stir to mix well and set aside.
  3. Wipe out the sauté pan, add about half the remaining olive oil and place the pan back over medium-high heat. When the oil is hot, add as many of the cauliflower steaks as possible and sear, about 3 minutes per side until dark golden. Repeat as necessary until all four steaks are seared on both sides, adding more olive oil if needed. Transfer the cauliflower steaks back to the rimmed cookie sheet. In a small bowl, whisk together the honey and 1½ tablespoons of hot water and brush both sides of each steak with the honey mixture and then sprinkle with chili powder and salt to taste. Roast in the oven until tender but not soft, about 15 to 20 minutes. Taste the relish and season with salt and pepper if desired. Serve warm steaks topped with tomato, olive and chickpea relish.
Adapted from chef and co-owner Donnell Collins, Leunig’s Bistro, Burlington
Adapted from chef and co-owner Donnell Collins, Leunig’s Bistro, Burlington
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