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Bring Vermont Home | Holiday Recipes

Written by Vermont Life on . Posted in Recipes

An array of Vermont specialty food products.

Photograph by Daria Bishop.

Enjoy these holiday recipes featuring the Vermont specialty food products featured in the Agency of Agriculture Winter 2015–16 spread. To learn more about the producers, click here.


Vermont Beer: New Points of Entry

Written by Melissa Pasanen on . Posted in Taste of the Landscape

Bartender Zac Key with samples from Lost Nation Brewing in Morrisville. Photo by Daria Bishop.

Bartender Zac Key with samples from Lost Nation Brewing in Morrisville. Photo by Daria Bishop.

Allen Van Anda and Jamie Griffith launched their brewery, Lost Nation Brewing in Morrisville, with the goal of offering something beyond the hoppy, high-alcohol beers so in vogue these days. They have nothing against those, Allen is quick to add. “We’re just trying to offer a different entry point to craft beer.”

At their year-round taproom and seasonal biergarten, they pour mostly their own brews from a signature Gose (pronounced goze-uh) brewed with coriander and a touch of sea salt to a full-bodied Mosaic IPA to a seasonal German-style Oktoberfest. The biggest surprise, Allen says, has been customers’ appetite for the brewery’s first-rate food offerings, which grew from cheese plates to a fine pub menu cooked mostly outdoors in the no-frills biergarten from summer through fall.

The Gose plays a role as the steaming liquid for smoked mussels in outdoor season and in a rich cheese fondue in the colder months. It also flavors the house-made sauerkraut served year-round on sandwiches like a great burger (“served bloody or burnt”), plump Vermont kielbasa or smoked sugar-and-salt-cured tofu. Larger entrées include smoked baby back ribs and market fish specials like hot-smoked salmon with cucumber and yogurt tzatziki, pickled onions, marinated tomatoes and arugula in a pita pocket.

Creative Ways To Use Vermont-Made Kimchi

Written by Sky Barsch on . Posted in Taste of the Landscape

Head shot of Elena Gustavson

Elena Gustavson

In our Autumn 2015 issue, we looked at the growing number of specialty food producers making fermented foods like kimchi, a spicy Korean side dish often made with cabbage. Our mouths watered when we read about Wild Rhythms Farms Sobremesa kimchi with habanero and Chrysalis Cultures‘ Hoagie Helper — seasoned with horseradish, leeks and oregano. Sure, these treats are good and strong straight out of the jar, but there are many creative ways to incorporate kimchi into daily use.

To learn more, we checked in with Elena Gustavson, a multi-ethnic Vermonter (her mother is Korean) who is passionate about food and works with Rutland Area Farm and Food Link. Of course, kimchi is an obvious choice as a side dish for Korean food, but there are other ways (like adding kimchi to a Bloody Mary) that are equally delicious.

The Sobremesa line of kimchi. Photo by Daria Bishop.

The Sobremesa line of kimchi. Photo by Daria Bishop.

Gustavson recommends …

Kimchi and cheese: Grilled sandwiches, crepes and omelets

  • Kimchi, cream cheese and cheddar melts on rye or sourdough bread “Absolutely heavenly,” Gustavson says. “The heat of the kimchi elevates the tang of a sharp cheddar, the way a pinch of cayenne elevates a cheese sauce. Throw in an egg, ham and/or turkey, and you have an amazing breakfast sandwich.”
  • “Hapa” version of pajeon (Korean scallion pancakes) Make a more crepe-like batter

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