Carol Kleinfeldt
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If you live in Vermont and you are interested in food, you should own this cookbook. Author Tracey Medeiros has done all of your work for you. Not only has she provided recipes, she has searched out and cataloged over six pages of farmers, suppliers and restaurants providing local, seasonal and artisanal foods throughout the state. If you are like me, and you don't live in Vermont, but in a climate which is pretty much identical, you get a lovely cookbook that uses indigenous ingredients. You'll just have to find your own farmers' markets and restaurants.
This is a really lovely cookbook to look at. It is full of beautiful colour photos of the Vermont landscape and historical buildings, as well as all types of produce and finished recipes. Medeiros tells stories about producers and restauranteurs and provides background to a number of the recipes. Respect for the people who bring the food to your table is apparent on every page.
Of course, the proof of a cookbook is in the cooking, and I'm very happy to say that this book is a success in that as well. I've tried a number of recipes, all of which I would happily make again. They are clearly written and easy to follow, with the ingredients in bold face to the left and the instructions to the right. Every time I open this cookbook, I see another recipe that appeals to me. This would make a wonderful Christmas gift for the cook on your list. So often we are enticed into buying flashy celebrity books where one or two recipes work, but most are too complicated or just don't really work and it ends up at the back of the bookshelf collecting dust. I don't think you will have that problem with this book.
When I had my taste testers over last week to do winter cocktail judging, I knew I was going to have to give them a substantial dinner to soak up all that alcohol. I made them a Chicken Pot Pie and I thought a homey traditional style dessert would go with it. Having the better part of a peck of apples left over from my Guelph Farmers' Market trip, I wanted to make an apple dessert. Dishing Up Vermont was the first book that came to mind, and I certainly didn't need to look further. Living in the part of the world that I do, you have to love a cookbook that has twenty-seven recipes for apples, and they aren't all for desserts. It was a huge hit and everybody loved it, and the tiny portion that was left over (they were being polite) was fabulous the next day. Someone suggested that it would make a wonderful winter breakfast and it is easy and quick enough to do. Really, the only time involved is in peeling the apples.
Cranberry Apple Crisp
1 lb tart apples, peeled, cored, and sliced (about 4 cups)
2 1/2 cups cranberries
3/4 cup sugar, or to taste
1/2 cup unbleached all-purpose flour
1/2 cup kettle or rolled oats
3/4 tsp ground cinnamon
3/4 tsp ground nutmeg
2 tbsp pure maple syrup
5 tbsp cold unsalted butter, cut into small pieces
- Preheat oven to 375°F. Butter an 8 x 8 x 2" square pan, and set aside.
- Combine the apples, cranberries, and sugar in a large bowl, then spread into the prepared pan.
- Combine flour, oats, cinnamon and nutmeg. Stir in the syrup and cut in butter until coarse meal forms. Spoon over fruit to cover.
- Bake in the oven until juices are bubbling, apples are tender and the top is golden brown, about 30 minutes.
Difficulty Level: Easy
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