Creamy Braising Greens Soup
Recipe from Dishing up Vermont by Tracey Medeiros (Storey Publishing)

Vermont Croque Monsieur
Recipe from Dishing up Vermont by Tracey Medeiros (Storey Publishing)

Ale-braised Beef Short Ribs
Recipe from Dishing up Vermont by Tracey Medeiros (Storey Publishing)

Normany Chicken with Apples and Cream
Recipe from Dishing up Vermont by Tracey Medeiros (Storey Publishing)

Maple Creme Caramel
Recipe from Dishing up Vermont by Tracey Medeiros (Storey Publishing)

Flip-over Apple Cake
Recipe from Dishing up Vermont by Tracey Medeiros (Storey Publishing)

Seasonal Vegetables

Creamy Braising Greens Soup
Recipe from Dishing Up Vermont by Tracey Medeiros (Storey Publishing).

On the southern edge of the Northeast Kingdom in Craftsbury, Pete Johnson grows a wide variety of organic vegetables, specializing in baby greens, root vegetables, and heirloom tomatoes.  The farm, Pete's Greens, uses greenhouses, root cellaring, and other season-extending techniques to offer the greatest vegetable diversity for as much of the year as possible, proudly calling itself "Vermont's four-season vegetable farm."  Pete's mixed braising greens were the inspiration for this soup.



1 slice thick-cut bacon, preferably not too lean, diced
1 large sweet onion, peeled and diced
1 large carrot, peeled and diced
2 medium garlic cloves, peeled and minced
1/2 pound sausage, preferably linguica or chourico, diced (see Note)
6 medium boiling potatoes, peeled and diced
7 1/2 cups chicken stock
2 1/2 cups mixed braising greens, such as kale, Swiss chard, mustard greens, and dandelion greens, preferably locally grown, thoroughly washed, stems removed, and cut into very fine strips
1/2 cup heavy cream
1/4 teaspoon hot sauce (optional)
Coarse salt and freshly ground black pepper

Note: Linguica and chourico are Portuguese-style pork sausages that can be found in many supermarkets.  It should be noted that chourico is spicier than linguica.

Method of Preparation

1.  Saute the bacon in a large pot or Dutch oven over medium heat until crisp.  Remove bacon with a slotted spoon and set aside, reserving drippings in the pot.
2.  Add the onion and carrot to the pot and cook over medium heat until soft and translucent, stirring occasionally.  Add the garlic and sausage and cook, stirring frequently, until sausage is lightly browned, about 5 to 8 minutes.
3.  Add the potatoes and stock, stir to combine, and bring to a boil, uncovered, over medium heat.  Reduce heat to a simmer and continue to cook, uncovered, stirring occasionally, until potatoes are fork tender, about 15 minutes.
4.  Add the greens and cream and continue to simmer until soup is heated through, about 5 minutes.  Season with hot sauce if desired, and salt and pepper to taste.
5.  Ladle into soup bowls and garnish with reserved bacon.  Serve at once.

Nutritional Information

Per Serving: 260 calories, 14 grams fat, 40 milligrams cholesterol, 10 grams protein, 24 grams carbohydrate, 3 grams fiber, 880 milligrams sodium.

A review quote for the Creamy Braising Greens recipe:

"...A hearty soup, swimming with leafy greens, made luxurious with a dash of cream -- creamy braising greens soup from Vermont cookbook author Tracey Medeiros." - by Hannah Crowley, correspondent, Burlington Free Press.

Orchard Fruits and Berries

Milk and Cheese from Vermont's Dairy Farms

Vermont Croque Monsieur
Recipe from Dishing Up Vermont by Tracey Medeiros (Storey Publishing).

Croque Monsieur is a fun dish that plays on the French Canadian traditions of Vermont and New England.  At the Cliff House, the Croque Monsieur is made with maple cinnamon raisin bread from Elmore Mountain Breads, roast turkey from Misty Knoll Farm, ham from Vermont Smoke & Cure, Gouda cheese from Taylor Farm, and mascarpone cheese from the Vermont Butter & Cheese Creamery.  It makes a great brunch dish or a hearty breakfast sandwich.


Ingredientspic of croque monsieur

1 teaspoon pure Vermont maple syrup
1 teaspoon chopped chives
2 tablespoons mascarpone cheese
2 eggs
Pinch of ground cinnamon
Pinch of nutmeg
1 tablespoon brown sugar
Salt and freshly ground black pepper
2 slices of maple cinnamon raisin bread
Unsalted butter
2 ounces roasted turkey breast, sliced
2 ounces smoked and cured ham, sliced
2 ounces Gouda cheese, shredded

Method of Preparation

1.  Preheat oven to 325 degrees.  Mix together maple syrup, chives, and mascarpone in a small bowl.
2.  Whisk together the eggs, cinnamon, nutmeg, brown sugar, and salt and pepper to taste in a medium bowl.  Dip bread into egg mixture until well soaked and shake gently to remove excess.
3.  Melt a pat of butter in a large skillet over medium heat.  Add the bread and cook until golden brown on each side.  Remove the bread from pan and spread the mascarpone mixture over one slice.  Layer turkey, ham, and Gouda over mascarpone.  Top with the second slice of bread and bake in the oven until warmed through and the cheese has melted.

Makes 1 sandwich; serves 1 to 2

Nutritional Information

Based on 2 servings: 498 calories, 32 grams protein, 30 grams fat, 15 grams saturated fat, 26 grams carbohydrate, 1 gram fiber, 314 milligrams cholesterol, 695 milligrams sodium.

A review quote for the Vermont Croque Monsieur recipe:

"I am pleased to introduce the newest inductee to my personal sandwich hall-of fame. Drum roll, please. The Vermont Croque Monsieur from Tracey Medeiros's Dishing Up Vermont is about as close to sandwich perfection as you can get." - from the Dishing Up Vermont cookbook review by Caroline Russock, "Cook The Book" column, Serious Eats blog.

Beef, Pork, Lamb, and Game

Ale-braised Beef Short Ribs
Recipe from Dishing Up Vermont by Tracey Medeiros (Storey Publishing).

At the Cliff House, this dish is served in the fall with a Yukon gold potato gratin and in the summer months with a potato salad.  The tasty short ribs are from the local Wood Creek Farm.  The smooth and rich Ridge Runner Barley Wine Ale from Rock Art Brewery brings all the dish's flavors together.  Buttermilk onion rings may also be added for a tasty, crunchy garnish.



1/4 cup packed dark brown sugar
1 tablespoon paprika
1 tablespoon cumin
1 tablespoon freshly ground black pepper
1 tablespoon salt
2 tablespoons grainy Dijon mustard
4-5 pounds of short ribs, cut so each piece has 2 bones
1/4 cup olive oil, or more as needed
1 pound yellow onions, peeled and roughly chopped
4 medium carrots, peeled and roughly chopped
2 stalks of celery, roughly chopped
2-3 bay leaves
5-6 sprigs fresh thyme
6-8 cloves of garlic, peeled and smashed
2 cups veal stock or low-sodium beef broth
1 (22-ounce) bottle Rock Art Ridge Runner Barley Wine Ale, or other dark ale
1 (28-ounce) can diced tomatoes, drained

Method of Preparation

1.  Stir together the sugar, paprika, cumin, pepper, salt, and mustard in a small bowl until well combined.
2.  Pat the ribs dry with paper towels and layer in a shallow baking dish.  Coat all sides of the ribs evenly with the spice mixture.  Marinate in the refrigerator for at least an hour.
3.  Preheat the oven to 350 degrees.  Heat oil in a large pot over medium-high heat until hot but not smoking. Add the ribs and sear on both sides, in batches if necessary.  Transfer the ribs to a plate and set aside.
4.  Reduce heat to medium-low and add the onions, carrots, and celery, and cook, stirring often, until soft and translucent, 15 to 20 minutes.  Add the bay leaves, thyme, and garlic, and mix until well combined.  Whisk in the stock and beer, scraping the bottom of the pot.  Add the tomatoes and stir until well combined.  Return the ribs to the pot and increase the heat until the liquid reaches a strong simmer.
5.  Cover the pot and place in the oven for 2 to 3 hours, until meat is tender and falling off the bone.  Skim off any fat and remove short ribs.  Strain the broth and continue to cook until sauce reduces and thickens, about 10 minutes.  Adjust seasonings with salt and pepper to taste.

Poultry and Game Birds

Normandy Chicken with Apples and Cream
Recipe from Dishing Up Vermont by Tracey Medeiros (Storey Publishing).

This version of the famous French dish is perfect for showcasing some of the best ingredients Vermont has to offer: naturally raised meats, creme fraiche from the Vermont Butter & Cheese Creamery, organic cooking apples, dry hard cyder, and Pomme de Vie, Vermont's own apple brandy from Flag Hill Farm.

Flag Hill Farm grows 87 varieties of organically certified cider apples for their three drinks.  After pressing the apples, the juice is barrel fermented, producing a dry still hard cyder.  Approximately a third of the still cider is then made into a champagne-method sparkling cyder, and another third is double distilled to produce Vermont's only organic apple brandy know as Pomme de Vie -- literally "Apple of Life."

This dish is also great with pork - trim the fat off a tenderloin and cut thick diagonal slices - and can even be adapted as a robust vegetarian meal when made with mushrooms.  Serve with new potatoes, or for a winter-friendly version, with a puree of potatoes with root vegetables such as parsnips, carrots, and celeriac.



1/2 (3 1/2-4 pounds) chicken, cut into 4 pieces, or 2-3 chicken breasts (see Note)
Salt and freshly ground black pepper
2 tablespoons unsalted butter
1/2 large onion, peeled and chopped
2 teaspoons all-purpose flour
2 tablespoons Pomme de Vie (Vermont apple brandy)
2 cups Flag Hill Farm Vermont Still Cyder (about 2/3 of a 750 ml bottle) (see Note)
1/2 cup chicken stock
1/3 cup creme fraiche
1-2 tablespoons fresh lemon juice, or to taste
1-2 medium apples, such as Jonagold, Cortland, or Russets, peeled, cored, and cut into thick slices
1/2 tablespoon sugar

Note:  Chicken breasts will take far less time to cook than bone-in chicken.

Note:  Apple cider is a great substitute for the still cyder.

Method of Preparation

1.  Rinse chicken and pat dry with paper towels.  Season with salt and pepper to taste.
2.  Melt 1 tablespoon of the butter in a large skillet over medium heat, add the onion, and saute until soft. Transfer the onion to a bowl and cover with foil.
3.  Return the skillet to the heat and raise temperature to medium-high.  Add the chicken and brown on all sides.  Sprinkle flour over the chicken and cook a few more minutes.  Add the onion back to pan.
4.  Remove pan from heat, and stir in the Pomme de Vie.  Return skillet to the heat, tilting it to expose the brandy to the burner or igniting it with a match, and cook until the flame dies down and the alcohol burns off.
5.  Pour in the cyder and stock, stirring to dissolve any lumps.  Partially cover the pan and simmer on medium heat, turning the pieces of meat over occasionally.  The chicken is done when the juices run clear.
6.  Transfer the chicken to a warm serving dish and tent with foil.
7.  Continue to cook the brandy sauce over medium heat, whisking frequently, until it is reduced by half.  Add the creme fraiche and lemon juice, and stir to combine, then return the chicken to the skillet.  Cook until the chicken is heated through.  Adjust seasonings with salt and pepper to taste.
8.  While chicken is heating, melt the remaining 1 tablespoon of the butter in a large skillet over medium-low heat.  Add the apples and saute until lightly brown and slightly softened.  Raise heat to medium, add the sugar, and cook, stirring often, until sugar begins to dissolve (mixture may clump together) and caramelize.  Remove pan from heat and set aside.
9.  To serve, place the chicken on a serving platter and arrange the apples around the meat.  Top with the brandy sauce.

Maple Syrup and Honey

Maple Creme Caramel
Recipe from Dishing Up Vermont by Tracey Medeiros (Storey Publishing).

Maple Grove Dining Room & Cottages welcomes guests year-round to their cozy farmhouse restaurant and seasonally in the cottages.  Whenever possible the restaurant uses locally grown ingredients.  The dining room offers tender steaks and fresh seafood, tempting pastas, and house favorites such as Vermont Cordon Bleu and baked stuffed shrimp.  Desserts include chocolate mousse cake and banana and blueberry crumble made from scratch by the owner.  Oatmeal chocolate chip cookies serve as the after-dinner mint.  There is fireside dining in the winter, indoor and deck dining in the summer and fall.

This rich dessert may be served with whipped cream and fresh blueberries, if desired.



1/2 cup pure maple syrup, preferably Vermont-made
1/3 cup pure maple syrup, Vermont Grade B
5 farm-fresh egg yolks
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
2 cups whipping cream

Method of Preparation

1.  Preheat oven to 275 degrees.  Lightly butter 6 (3/4-cup) ramekins and set aside.
2.  Simmer 1/2 cup maple syrup in a small saucepan over medium heat for about 10 minutes, until syrup is reduced to a thick pouring consistency.  Don't overcook or you will make candy.  Immediately pour caramel into prepared ramekins, swirling ramekins to coat sides with some of the caramel.  Set aside.
3.  Make the custard:  Whisk Grade B maple syrup, egg yolks, vanilla, and cinnamon in a medium bowl to combine.
4.  Heat the cream in a medium saucepan until just boiling.  Gradually whisk hot cream into yolk mixture, then divide the mixture among the prepared ramekins.
5.  Set the ramekins into a baking pan and fill the pan with hot water halfway up sides of the ramekins.  Cover the baking pan with foil, carefully transfer to the oven, and bake for 50 minutes.  During the last 10 minutes of baking, check custards to make sure the center is set and a little wiggly but not totally cooked.
6.  Remove custards from the water and chill uncovered in the refrigerator until cold, at least 4 hours.  Custards can be made one day ahead but make sure to cover once they are cold.  Keep refrigerated.
7.  To serve, run a knife around edges of ramekins to loosen custards, and invert onto dessert plates.

A review quote for the Maple Creme Caramel recipe:

"So if you are like me, and you love maple, and you love custard, this recipe really is the perfect treat for you. A wonderful way to end a harvest meal, like Thanksgiving. Coming to you straight from The Green Mountain State. You can find this recipe and many other delicious “Made in Vermont” recipes in Dishing Up Vermont: 145 Authentic Recipes from the Green Mountain State." - by Jenn Campus, food blogger, The Leftover Queen.

Desserts and Other Baked Goods

Flip-over Apple Cake
Recipe from Dishing Up Vermont by Tracey Medeiros (Storey Publishing).

Serve this cake warm or at room temperature.  It is tasty with a favorite topping such as whipped cream, ice cream, or yogurt, but it is just as delicious plain.  Garnish with a sprig of mint.



1/2 cup (1 stick) unsalted butter, plus more for the pan
4 medium apples, preferably Northern Spy or Rhode Island Greening
1 tablespoon ground cinnamon
1 cup plus 1 tablespoon sugar
1 cup unbleached all-purpose flour
1 egg, lightly beaten
1 1/2 cups coarsely chopped walnuts
Mint sprigs

Method of Preparation

1.  Preheat oven to 350 degrees.  Generously grease the bottom and sides of a 9-inch round cake pan with butter and set aside.
2.  Melt 1/2 cup butter in a medium saucepan over medium heat.  Set aside to cool to room temperature.
3.  Peel, core, and cut the apples into 1/4-inch slices.  Place the apples in a bowl and toss to coat with cinnamon and 1 tablespoon of the sugar.  Place apple slices in overlapping concentric circles on the bottom of the prepared pan.  Make a second layer if necessary.
4.  Sift the remaining 1 cup of sugar and the flour in a large mixing bowl.  Whisk in the egg and melted butter just until combined (do not overmix).  Fold in the walnuts and continue to mix until smooth.  Pour batter evenly over fruit, and smooth top with a rubber spatula.
5.  Place on the center rack of the oven and bake until the cake is golden brown and a cake tester or toothpick inserted into the center comes out clean, about 40 to 45 minutes.
6.  Remove cake from oven and place on a wire rack to cool, about 15 minutes.  When the pan is cool enough to handle, run a knife around the edge and invert the cake onto a serving plate.
7.  Serve warm or at room temperature, plain or with a favorite topping such as whipped cream, ice cream, or yogurt.  Garnish with mint springs.

Nutritional Information

Each serving: 284 calories, 7 grams protein, 21 grams fat, 7 grams saturated fat, 21 grams carbohydrate, 3 grams fiber, 45 milligrams cholesterol, 9 milligrams sodium.

A review quote for the Flip-over Apple Cake recipe:

"The book's flourishes are fun, but some of the best food in Dishing Up Vermont is simple.  With just eight basic ingredients, the Flip-Over Apple Cake is a good example.  Its slightly crunchy yet buttery underbelly serves as a fine foil for its tender, pretty apple topping." - by Kate Shatzkin, parenting and families content editor,  The Baltimore Sun.