Real Vermont Cooking

Ingredients 8 Medium Yams 1 red apple, sliced and cored 1 green apple-s&c 1 cup seedless grapes 1/2 c. Brown sugar 1/2 c. Cane Syrup 1/2 tsp cinnamon 1/2 tsp Nutmeg 1 lemon zested then juiced Shot of brandy 2 tbsp corn starch 1/2 c chopped pecans Peel, slice and boil yams for about 1/2 hour. Drain and reserve 3 cups liquid. Bring liquid to a boil, add sugar, cane syrup, spices, brandy and lemon. cook about 5 minutes. Add fruits and simmer another 10 minutes. Add corn starch dissolved in a little water, cook for 10 minutes. Test and add sugar if desired. Place yams on the bottom of a roasting pan, poor syrup over and bake until bubbly hot. Add marshmallows if desired about 5 minutes before removing from oven.

Ingredients 8 oz. Veal Strip 1 onion chopped Heavy cream Dijon mustard Salt and white pepper Brandy Brown the chop in a sauté pan. Remove and sauté onions. Deglaze with brandy. Finish with heavy cream and dijon mustard.

Ingredients 24 oz milk fed veal cut in 2 oz scallopini Flour Red pepper, white pepper, granulated garlic, salt to taste 1 qt heavy whipping cream 2 tbsp shrimp base 2 oz tasso Parsley Green onions- cut and separate tops from bottoms. Butter 2 # crabmeat, picked well for shells In a heavy saucepan, sauté onion bottoms in a little butter, add cream and reduce until it coats a spoon. Add shrimp base and tasso, season with salt, garlic and white pepper. Set aside. Pound veal lightly. Season flour with peppers, salt and garlic. Melt butter in sauce pan and sauté lightly dusted veal in butter. While veal is sautéing, add picked crabmeat to cream and bring back to a simmer. Check seasoning, pour over 2 veal scallopini, garnish with green onion tops and parsley.

1 c. white wine 1/4 c. vinegar 2 tsp shallots 2 tsp parsley 2 tbsp garlic Salt and white pepper to taste 1 # cold butter chips Combine the first five ingredients in a sauce pan. Reduce to about 2 tablespoons, add the chipped butter slowly while swirling the pan. Do not stir with a metal spoon. Season to taste with salt and pepper.

INGREDIENTS 1 – 1/2 cup crawfish tails, cut in small pieces 2 slices stale bread, soaked in 1/4 cup milk 25 more or less, crawfish heads 2 tablespoons of well beaten egg 3 tablespoons butter or margarine 1/3 cup water, mixed with crawfish fat 1 medium onion, chopped 3/4 cup cracker crumbs 1 stick celery, chopped 1 more tablespoon butter 1 clove garlic, mashed 2 tablespoon Parmesan cheese 1 teaspoon salt 1/2 teaspoon red pepper Directions: Cook onion, celery and garlic in butter over medium heat until tender, stirring occasionally; add bread soaked in milk; stir until glossy and bread leaves the pot clean. Stir in the egg; add salt and pepper, set aside to cool. In another saucepan, heat water, crawfish fat and remaining butter. Let cool to lukewarm, then add cracker crumbs; stir in the cooked onion and bread mixture. Beat until smooth, then add crawfish tails; mix well. Season again if needed. Add Parmesan cheese. Stuff crawfish heads with the mixture, then fry. Coating for frying: 1/2 cup all-purpose flour 3 tablespoon milk 1 egg, mixed with . . 1/2 cup cracker meal or crumbs Directions: Coat all the heads with flour, then with well beaten egg and milk; then with cracker meal. Fry them in deep fat.

(Makes 4 Servings) INGREDIENTS 1 – 1/2 cup crawfish tails 1 – 1/2 pint cold water 1 clove garlic, mashed 1 tablespoon green onion 1/4 cup cooking oil 1 pint cold water mixed with 1/2 cup crawfish fat 1/4 cup all-purpose flour 1 teaspoon salt 1 small onion, chopped 1/4 teaspoon sugar 1 stick celery, chopped 1/4 teaspoon red pepper 1 bay leaf 1 tablespoon chopped parsley 3/4 cup whole tomatoes, canned or fresh, chopped Directions In a heavy bottomed pot, make a roux by adding flour to heated oil, over low heat, stir constantly until a deep golden brown; take pot away from heat for fear of burning; add onion, garlic and celery; cook about 5 minutes or until tender; stir; return to heat and add 1 pint of water, tomatoes, sugar, salt and pepper; cook over high heat, stirring until sauce simmers; then reduce heat again. While sauce is simmering, combine remaining water with crawfish fat in a large saucepan, cook over high heat, stirring constantly until it comes to a boil. Add sauce to fat and water, let simmer 1 hour. Season with salt and pepper again if needed. Add crawfish tails, green onion and parsley. Serve in soup plate over a scoop of cooked rice.