Seasons in a Vermont Kitchen: Autumn

By Lynne Andreen

“Local produce, local meats, local cheeses, local bakers, create menus that are delicious and appropriate for the fall season.”

Please join Lynne Andreen as she walks you through the fields and meadows, mountains and valleys to her friends’ farms and homes for some traditional and new Vermont culinary treats.

Some of the recipes are culled from the original book “In A Vermont Kitchen” authored by Lynne and her step-daughter Amy Lyon. Lynne credits Amy for much of the development of the previous book and appreciated the help and expertise of her step daughter’s creativity.

Local produce, local meats, local cheeses, local bakers, create menus that are delicious and appropriate for the fall season. As you can see by the pictures, the foods not only taste delicious but have great eye appeal as well!

Hope you enjoy the recipes as well as the stories.

• Language: English
• Publisher: BookBaby
• Release date: Dec 15, 2014
• ISBN: 9781942498001

Book preview

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Seasons in a Vermont Kitchen: Autumn

Lynne Andreen

Special Thanks to Amy Lyon for our collaboration on the original book: In a Vermont Kitchen

Copyright © 2014 by Zingara Press, Inc.

All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of the publisher, except in the case of brief quotations embodied in critical reviews and certain other

ISBN 978-1-942498-00-1 (EPUB)

Photography by Zingara Press

Cover design by Zingara Press, Inc.

Book design and production by Zingara Press, Inc.

Table of Contents

Seasons in a Vermont Kitchen: Autumn

About the Author

A Day on the Lake

Mushroom, Arugula and Provolone Wrap

Apple Roly-Poly

Toasted Nuts

Gone Fishing

Pan-Fried Trout with Pistachio Crust

Calico Cabbage Salad

Roasted Asparagus with Olive Oil and Balsamic Vinegar

Hiking and Biking

Hearty Homemade Bread Smothered with Maple–Almond Butter and Banana

Apple Cider Jelly Oatmeal Cookies

Three-Day Rainy Spell

Aunt Lynne’s Smoked Ham and Pea Soup

Sautéed or Baked Croutons

Warm Wilted Spinach Salad with Toasted Walnuts and Goat Cheese with Walnut Vinaigrette

Walnut Vinaigrette Dressing

Hot Maple Syrup over Wilcox Dairy Vanilla Ice Cream

Impress the Guest

Beef Tenderloin Stuffed with Spinach and Goat Cheese

Roasted Garlic

Herbal Pesto

Fruited Quinoa with Butternut Squash

Maple Pear Tart

Sunday Afternoon Football

Wild Mushroom Bisque

Grilled Veggie and Cheese Panini

Blueberry-Nectarine Crisp

Bloody Mary Brunch

Bloody Mary and the Boys

Grilled Flatbread with Ricotta, Gravlax, Capers, and Pickled Onions

Gravlax Recipe

Pickled Onions

Fresh Berries with Lemon Zest, Ginger and a Touch of Maple

Moonlight in Vermont

Butternut Squash, Asparagus, and Penne Pasta with Creamy Gorgonzola Sauce

Toasted Squash Seeds

Dessert Grapes with Sour Cream and Liqueur

Honey-Roasted Almonds

Maple Coffee

A Dinner Twist: Pancakes!

Potato, Parsnip, and Leek Pancakes with Applesauce and Sour Cream

Claudia’s Leftover Apple Slice Sauce

Grilled Andouille Sausage

Mini Hearts of Romaine Topped with Caesar Dressing

Easy Caesar Dressing

Honey Biscotti

Saturday Night Grill

Marinated Butterflied Leg of Lamb

Lentil Salad with Crumbled Feta Cheese and Toasted Walnuts

Fresh Fruit Dessert Plate

October First, My Birthday Meal

Massaged Kale Salad with Goat Cheese and Marcona Almonds

Butternut Coconut Bisque

Roasted Beets Au Gratin

Maple Apple Tart with Wilcox Dairy Vanilla Ice Cream

Early October Columbus Day Weekend

Claudia’s Fresh Root Veggie Stew

Fresh Country Bread

Boston Lettuce with Strawberries, Celery, Hearts of Palm, and Creamy Poppyseed Dressing

Creamy Poppyseed Dressing

Indian Pudding with Maple and Raisins

Columbus Day Weekend Brunch

Muffin Tin Benedict with Lemony-Pepper Hollandaise Sauce

Lemony-Pepper Hollandaise Sauce

Farm Fresh Breads with Cream Cheese, Jelly and Sweet Butter

Steel-Cut Oats with Raisins and Toasted Almonds

Fresh Cantaloupe with Prosciutto

October Mushroom Festival

Sherried Smothered Wild Mushrooms and Shallots

Broccoli with Lemon Butter

Raspberry-Peach Cobbler

Mushroom Madness

Mushroom and Goat Cheese Strudel

Simple Mushroom Duxelle

Golden Beets with Shallots and Browned Butter with Sage

Maple Lace Cookies

Oktoberfest

Sautéed Apples and Cabbage with Beer

Grilled Bratwurst with Chipotle Mustard

Mile-High Apple Pie

Moonlight and Pumpkins

Mini Pumpkins Stuffed with Savory Wild Rice, Grapes, and Slivered Almonds

Savory Wild Rice, Grapes, and Slivered Almond Stuffing

Pan-Seared Pork Medallions with Cranberry-Pecan Sauce

Zucchini and Onion Pancakes

Mini Hearts of Romaine Topped with Caesar Dressing

Pumpkin Chiffon Pudding

The Vegetarians are Coming!

Butternut, Cannellini, and Kale Stew

Fried Green Tomatoes

Fennel, Pomegranates and Grapefruit Salad

Noodle Raisin Pudding

Deer-Hunting: Enjoy it, Dear!

Venison Chops with Dried Cherry and Peppercorn Sauce

Stir-Fried Honey-Lemon Snow Peas

Baked Sweet Potato with Maple Drizzle

Crispy Tossed Hearts of Romaine with Lemon Vinaigrette

Lemon Vinaigrette

Magic Maple Mousse

He Got the Big One, Deer!

Venison-Apple Goulash

Buttered Mint Noodles

Iceberg Lettuce Wedges with Bleu Cheese Dressing and Walnuts

Bleu Cheese Dressing

Poached Figs in Port and Maple

Gray Day in November

Tuna Pot Pie

Foolproof Crust

Baby Hearts of Romaine with Caesar Dressing

Berries and Cream

Thanksgiving

Herb Roasted Turkey

Apple-Sausage-Pecan Stuffing

Eagle’s Fried Yams with Maple Syrup

Julia’s Incredible Cranberry Sauce

Sautéed Brussels Sprouts with Shallots and Mushrooms

Garlicky Red-Skinned Mashed Potatoes

Minted Sugar Snaps

Pumpkin Chiffon Pie with Gingersnap and Almond Crust

Maple-Pecan Pie

Wilcox Dairy Sweet Cream Ice Cream and/or Freshly-Made Whipped Cream

Resources

Seasons in a Vermont Kitchen: Autumn

Seasons in Vermont are rich and beautiful. Winter resembles a nostalgic postcard, the copious trees piled high with pure white snow. In the spring, the peepers begin their joyful chirping, and there’s the pungent smell of damp, raw earth. Summer is the time for honeybees and the taste of crisp, sweet corn on the cob.

Autumn is an especially magical season. We’re called the Green Mountain state because of the ever-green firs that cover the mountains, but in the fall the Maples, Oaks, and Birches are the real stars. We’re proud of our colonial heritage, and even today, you don’t have to look hard to see scenes from the past. The pastures, farms, forests, and back-country dirt roads still resemble those of bygone days. In the fall, the fields are dotted with orange pumpkins and green and yellow squash. Decorative cornstalks and multi-colored Indian corn decorate people’s front doors.

The best part of any season in Vermont is the food. In autumn, from pumpkin chiffon pie to herbed roasted turkey and fresh country bread, it’s a veritable feast! A lot of Vermont gardeners put things up, but don’t think for a moment that we eat only from our root cellars. We are a state that prides itself on creative cuisine. We have an awesome culinary school, the New England Culinary Institute in Montpelier, which turns out some world-class chefs. They pride themselves on creating new recipes with food from local farms, dairies, cheese makers, quail producers, deer hunters, and with natural specialties like fiddlehead ferns and wild mushrooms. Vermont went localvore even before we had a name for it! Outside of a locally grown mango, you can get almost anything you want from a Green Mountain restaurant.

We all take pride in creating yummy food gifts for family and friends. The following menus and recipes are only a tiny glimpse of the Autumn Food potential in Vermont. Enjoy these recipes for now, and I’ll keep ’em coming for you throughout every season!

Enjoy and Clean your plate if you want dessert!

~ Lynne

About the Author

My culinary interests started when I was 14 years old, living in Chicago. I was an intercity child, and my aunt worked downtown. She hired me to come to her house every day after school to prepare dinner for her and her husband. She said she would welcome a home-cooked meal and would pay me well. I jumped at the opportunity. That was my introduction to becoming a cook. I got off the bus at my aunt’s house and immediately went into her kitchen and start cooking. My mother gave me some basic recipes which I followed. Usually I would make things like sautéed pork chops, meatloaf, broiled steaks, pasta with red sauce, and then all the basic vegetables. At that time, it was much more fashionable to have prepared foods out of cans and frozen vegetables. I was only too happy to use all the processed foods I could. What was easy was good. There was no conversation about the nutritional values of the actual food that you ingested in those days.

When I entered college in the mid ‘60s, I actually had a kitchen in my dorm room! I was elated! I was able to pick and choose what I wanted to make, each and every day of the week. My parents thought it was a great, because after all, I would make someone a good wife if I knew how to cook. I dropped out of college and got married. I had two kids. I got divorced. Then a lot of things changed.

As a single working parent, I wanted my children to have home-cooked