Runamok Glögg

Runamok Glögg

Growing up we always had a huge family Christmas party, our biggest topping off at 200 people.  We cooked and prepped for weeks, making Christmas cookies, appetizers, a giant Croque en Bouche (long story) and two huge turkeys that my mother smoked herself, in a... read more
Indian Pudding

Indian Pudding

Indian Pudding is a delicious dessert that has nearly been forgotten but deserves a comeback. Also known as a Hasty Pudding, it is made by combining the new world food, cornmeal, with milk and molasses and boiling or baking with spices.  Eggs give it some loft and... read more
Pear Maple Ginger Sorbet

Pear Maple Ginger Sorbet

This Pear Sorbet with Maple and Ginger is the ideal finish to a heavy meal.  It is light and sweet with just a hint of ginger spice from the infused maple.  And given how few ingredients it uses, it could not possibly be easier. One thing to keep in mind when using... read more
Vermont Poke Bowl

Vermont Poke Bowl

Poke bowls are the latest lunch craze.  Made with rice, raw fish, vegetables and dressing, they are popping up all over trendy neighborhoods across the country.  Being a landlocked state, we don’t have a lot of fish here in Vermont, at least nothing you’d want to eat... read more
Dutch Pear, Baby

Dutch Pear, Baby

I remember making Dutch Apple Baby in elementary school and thinking that, though the name was peculiar, the Dutch had some very good notions about apples and pancakes. It turns out that though the Dutch are very fine people, the dish has nothing to do with Holland.... read more
Fried Brussels’ Sprouts with a Maple-Cider Glaze

Fried Brussels’ Sprouts with a Maple-Cider Glaze

There is a restaurant in Burlington, VT called Bluebird Barbeque.  We may be several hundred miles from the heart of American BBQ turf but these folks know how to make some fine pulled pork, brisket and ribs.  Without trying to copy Kansas or North Carolina, they put... read more

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