Real Vermont Cooking

Ingredients 6 oysters 1/4 lemon-juiced 1/4 # butter softened 1 tbsp anchovy paste 1/2 tsp minced garlic 1 tbsp diced pimento 1 tbsp minced onion 1 tbsp minced bell pepper 1/2″ strips of bacon raw Shuck oysters, coarsely chop the meat and spoon back into 4 shells. Sprinkle with lemon juice. In a bowl, combine butter, anchovy paste, garlic, pimento, onion and bell pepper. Mix thoroughly. Fill shells with equal amounts of mixture, top each with strip of bacon. Bake at 450 degrees for 6 minutes on a bed of rock salt. Serves 1.

Ingredients 12 oz can peaches 1 tbsp cinnamon 1/2 tsp nutmeg 4 oz butter 4 oz sugar 2 oz peach schnapps or peach liquor Ice cream Melt the butter and add sugar, cook for 3 minutes. Strain peaches and add juice. simmer. Add cinnamon, nutmeg, and peaches. Simmer for 2 minutes. Add peach liquor and serve over ice cream.

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.

Ingredients 2 # whole corn 1/2 stick butter 1 tbsp flour 1/2 c. onion-diced 1/4 c. celery-diced 1/4 c. bell pepper-diced 1/2 c. fresh tomatoes-diced 1/4 c. diced parsley 1/4 c. diced onion tops 1 tbsp oregano 1 tbsp basil 1 tbsp minced garlic Salt, black red and white pepper to taste Saute butter and flour together to form a blonde roux. Add onions, celery, and bell pepper. Saute until the onions clear. Stir in tomatoes and corn, garlic, oregano, basil and simmer about 10 minutes. Adjust the salt and peppers to taste, add onion tops and parsley, serve. (Note-this dish lends itself well to the addition of any meats or fish. Add meat after the onions have cleared, add fish later depending on the size and texture of the fish. Try it with crawfish and tasso for a great combination.) Serves up to 8 people.

Ingredients 10 carrots cleaned 2 eggs 3 tbsp flour 2 tbsp chopped pecans 1 tbsp sugar 1 tbsp baking powder Salt and cracked black pepper to taste 1 c flour Oil for deep frying Boil carrots in a pot of lightly salted water until tender. Place in food processor and puree. Add eggs, 3 tbsp flour, nuts, sugar and baking powder. Using the pulse button, blend about 5 seconds. Season with salt and pepper. Adjust sweetness with sugar to taste. Roll mixture into three inch oblong fritters, dust in flour and fry in oil until they float. Drain on towel. Note: for breakfast, saute in butter instead of deep frying and top with cane sugar.