Real Vermont Cooking

Ingredients 12- 7 ounce filet of speckled trout 2 # lump crabmeat 36- 21/25 shrimp peeled and deveined 1 pt whipping cream salt, white pepper, cayenne, granulated garlic to taste 1 cup flour 6 tbsp oil 4 tbsp butter Make the Hollandaise sauce, set aside. In a sauce pan, bring to a boil the heavy cream and reduce to a simmer. Let cook until it thickens and coats the back of a spoon. Add the lump crabmeat and return to a simmer. Season with cayenne and garlic. Set aside. Season the flour and the fish with salt and white pepper. Heat the oil in a skillet, dust the filets lightly with flour and saute in the oil. While the fish sautes, saute the shrimp in the butter. When the fish and shrimp are cooked, top the fish with the crab and cream mixture, garnish with 3 shrimp, and top with hollandaise.

(Scallops) INGREDIENTS POACHING 1 C: dry white wine 1 bay leaf ½ Teaspoon salt 1 Pound Sea Scallops ½ Teaspoon pepper ½ Pound sliced fresh mushrooms SAUCE 3 Tablespoons butter 2 Egg yolks 4 Tablespoons flour ½ Cup whipping cream ¼ C: scallop liquid or seafood stock ¼ Lemon juiced ¾ C: of whole milk 10 Tablespoons Swiss cheese Salt and pepper for taste Directions: Combine all poaching ingredients except the Scallops and mushrooms. Bring to a simmer for a few minutes; add Scallops and mushrooms and enough water to slightly cover Scallops. Bring back to a simmer and lower heat so that liquid is not boiling but slowly poaching for about 5 minutes. Melt butter and mix flour to make a white roux. Do not let the flour brown. Cook slowly until mixture is smooth. With the fire turned off blend in the poaching liquid, then the milk. Cook for about 2 minutes on low fire. Blend the egg yolks and cream in a separate bowl. When blended drip the egg and cream mixture slowly into the hot sauce beating until sauce is smooth. Return sauce to heat and stir for about 2 minutes then add the lemon juice, salt and pepper to taste. Add the Scallops and mushrooms to about 2/3 of the sauce and mix well with fire off. Butter Scallop shells or ramekins and add the Scallop and mushroom sauce mixture. Spoon remaining sauce over Scallops and top with grated Swiss cheese. Broil until cheese is melted and sauce is hot. Should be served immediately from oven.

Ingredients 1/4 c. melted butter 2 tbsp garlic 1/4 c. green onions 1/4 c sliced mushrooms 1/4 c dry white wine 1/2 c whipping cream 1 # crawfish tails 3/4 # butter chips cold Salt and pepper to taste 1/4 c melted butter, add garlic, mushrooms, green onions and sauté until wilted. Add wine and reduce by half. Add whipping cream and reduce by half again. Add crawfish. A little at a time, swirl in the cold butter chips. Remove from heat, season with salt and pepper (red or white). Serve over or under your best fish.

Ingredients 2 egg yolks 1 c. confectioner’s sugar 6 tbsp rum 1 c. whipping cream 1 tsp vanilla Beat egg yolks, add confectioner’s sugar, continue beating, slowly add rum. Beat whipping cream separately until it gets firm, add vanilla. Fold egg mixture into whipping cream.

Ingredients 1 cup half & half or whipping cream 2 cup granulated sugar 2 cup water 2 cup brown sugar Pinch of salt 2 cup bourbon 2 tsp vanilla 1 cup pecans Scald the cream and set aside. Combine water and sugar, and boil until the mixture turns a golden brown. Add brown sugar and salt, pour in cream and bourbon, and simmer until blended. Add vanilla and pecans and serve on warm plates.

Ingredients 2 egg yolks 1 c. confectioner’s sugar 6 tbsp rum 1 c. whipping cream 1 tsp vanilla Beat egg yolks, add confectioner’s sugar, continue beating, slowly add rum. Beat whipping cream separately until it gets firm, add vanilla. Fold egg mixture into whipping cream.

Ingredients 1 cup half & half or whipping cream 2 cup granulated sugar 2 cup water 2 cup brown sugar Pinch of salt 2 cup bourbon 2 tsp vanilla 1 cup pecans Scald the cream and set aside. Combine water and sugar, and boil until the mixture turns a golden brown. Add brown sugar and salt, pour in cream and bourbon, and simmer until blended. Add vanilla and pecans.