Real Vermont Cooking

Pie: 1 c granulated sugar 1/4 c cornstarch 1/4 tsp salt 1 c water 3 egg yolks, well beaten 1/2 to 2/3 c fresh lemon juice 1 to 2 teaspoons lemon zest 1 tbsp butter 1 baked 9 ” pie shell Meringue: 3 egg whites-room temp. 1 tsp vanilla 1/4 tsp cream of tartar 1/2 c and 1 tbsp sifted confectioners sugar Pie: Whisk sugar, cornstarch and salt in saucepan. Place over low heat and slowly add water. Add yolks, stirring constantly. Bring to a boil for 1 minute. Remove from heat and stir in lemon juice, lemon zest, and butter. Return to low heat and cook and stir until mixture thickens. Pour filling into pie shell. To prepare Meringue, beat egg whites in a large bowl until foamy, using electric beater. Add vanilla and cream of tartar and beat until whites for soft peaks. Add powdered sugar gradually and continue beating until stiff but not dry. Do not over beat. Spread Meringue on cooled pie filling, sealing outer edges first. Using spatula, cover center of pie with Meringue, making sure pie is completely sealed. Bake on lower third of oven at 350 degrees until Meringue is light golden brown, eight to 12 minutes. Serves 8.

INGREDIENTS 2 1/2 or 3 pound pork shoulder roast 4 tablespoons cooking oil 1 tablespoon prepared mustard salt and red pepper to taste 1/4 cup all-purpose flour 1 clove garlic, chopped Directions: One or two hours before cooking the roast, season generously with salt and pepper. Insert slivers of garlic in slits in roast made with a sharp knife. Rub mustard all over the meat. Wrap well in foil and place in refrigerator until ready to cook. When ready to cook, coat all sides with flour. Heat cooking oil in a large pot and cook meat to a golden brown on all sides. Cover pot with a tight fitting lid, turn the heat low and cook about 2 more hours. If heat is low enough you should not have to add any water, but turn meat frequently, careful not to prick with a sharp object for fear of losing the precious juices. MAKE THE GRAVY AS FOLLOWS: fat from the meat and pan drippings 1 1/2 cups water 1 medium onion, grated 1 small piece of celery, chopped 1 heaping tablespoon cornstarch with 1/4 cup water Cook onion and celery in meat drippings until clear and tender, stirring occasionally. Add water. When liquid comes to a boil, add cornstarch mixture. Cook until thick and smooth. Add more seasoning (salt and pepper) if necessary.

Ingredients Mam Papaul’s King Cake Kit 1 egg 1 cup warm water 1/2 cup margarine 2 tablespoons melted butter Mix and knead in bag 1. Place cake mix (large bag) and yeast in large reclosable bag. Lock reclosable bag and shake vigorously. 2. Add 1 cup very warm tap water and 1/2 cup margarine. Lock bag. With fingers outside bag, mix by squeezing and pulling dough until margarine can no longer be seen. 3. Add 1 egg. Press air from bag and lock. With fingers on outside of bag, mix and knead ingredients by squeezing and pulling dough for approximately 12 minutes. Be careful not to puncture bag. 4. Unlock bag. Set bag of dough in a bowl in a warm place for 15 minutes. (see warm place hint below) Warm Place Hint — Turn oven on to lowest setting for 2 minutes ONLY. Then turn oven off. Shape and Rise 1. Place dough on lightly floured surface. Flour rolling pin and roll dough into a 5″ x 30″ rectangle. 2. Mix 2 tablespoons melted butter and brown sugar praline mix in a small bowl. Add nuts if desired. Spread evenly on dough. From 20: side, roll dough jellyroll fashion. Pinch ends to seal. 3. Place on large cookie sheet. Shape into an oval. Let rise in a warm place (see warm place hint below) approximately 30 minutes or until dough doubles in size. Bake and Decorate 1. Bake in a preheated oven at 375 degrees for 20 – 25 minutes or until nicely browned. Cool. 2. Mix 1 tablespoon water and white glaze mix in a small bowl. Spread over cooled cake. Decorate with Mardi Gras crystals. Place golden baby under cake. Makes 12 servings.

Ingredients: 4 cups Sugar 5 cups Water 2 ounces instant coffee A 5th of Vodka (entire bottle) 4 tsp Vanilla Mix sugar and water and simmer 45 minutes. Then add 2 oz. instant coffee. Simmer 15 minutes. Let cool. Add vodka and vanilla. Rebottle and let stand 2 weeks.

Ingredients 2 c heavy cream 2 lbs. high quality bittersweet chocolate, small pieces 1/4 bourbon or other liquor Optional whipped cream for topping Heat the cream in a double boiler until warm to the touch. Add chocolate and stir constantly until smooth and melted. Refrigerate the ganache until it sets. Remove 3/4 of the ganache to a strong mixer. With the paddle attachment, slowly beat the mixture while adding the bourbon. As the mixture whips, it begins to soften. Stop often and scrape. As the mixture softens, increase the speed to medium. The mixture will lighten, then begin to thicken again. Stop at this point to avoid a grainy texture. Press the mixture into a film lined 9″ cake pan and remove any air at the corners. Refrigerate about an hour. Invert the cake onto a serving dish, rewarm (don’t get it hot, it will melt the cake) the remaining ganache and drip it over the cake. Refrigerate again for service.

Crepe Batter 3 eggs 2 tbsp AP flour 1 Tbsp Milk 1 Tbsp Water Pinch of salt Add enough batter to a sauté pan to make very thin pancakes. Lightly brown, turn and brown again. Fold twice in half to form wedge. Combine: 1 tsp sugar 1 Lemon Zested 1 Orange Zested Maraschino Cherry Juice, Curacao, Kirsch. 1/2 c sweet butter Juice of Zested orange, Juice of lemon Put butter in sauté pan and melt, when bubbling, add 1 shot each Maraschino juice, Kirsch and Curacao. Light. When the flame dies down, add shot of both juices and sugar mix. Add crepes when sauce boils, one shot of Maraschino, Kirsch and Curacao. Relight.