Winter 2007-2008
Country Kitchen
The Eats Heat Up
Organic Greens w/ Pure Vermont Balsamic-Maple Syrup Vinaigrette
Recipe courtesy of Riverside Farm, Pittsfield, VT
- 1/4 cup balsamic vinegar
1 tablespoon soy sauce
1 tablespoon water
1 tablespoon pure maple syrup
1 tablespoon Splenda
1 clove garlic, minced
Crushed dried red pepper to taste
2 tablespoons cup extra-virgin olive oil
In a medium bowl or food processor, whisk together balsamic vinegar, soy sauce, water, maple syrup, Splenda, garlic, and red pepper. Add olive oil in a thin stream, whisking until emulsified.
New England Clam Bake
Recipe courtesy of Riverside Farm, Pittsfield, VT
Lobsters are the star of seafood recipes and while they share the stage with mussels and clams in this one - the lobster is the prime ingredient. This lobster cooking technique is said to have been passed to the first European settlers by the native Americans who befriended them. This delicious combo of seafood, corn and new potatoes makes a tasty meal that is much easier to prepare than it looks.
To prepare a Clambake for 6 you’ll need:
- 3 dozen steamer clams (more if you’d like)
3 dozen fresh mussels
6 live lobsters
18 small red or white potatoes
6 ears of corn (in the husk)
6 medium onions
3 lemons (cut into wedges)
One or two sticks (quarter pound) of melted butter
If you live near the beach some seaweed or rockweed
12 pieces of 18” x 36” cheesecloth
12 pieces of heavy duty aluminum foil
6 metal nutcrackers and small fish forks
Wash the clams, mussels and potatoes thoroughly. Peel the onions (not the potatoes) and remove the silk from the top of the ears of corn. Don’t remove the husks or the corn will get dried out when it cooks.
Lay out two pieces of foil with two pieces of the cheesecloth on top. Wrap this around 1 lobster, 3 potatoes, 6 clams, 6 mussels, 1 ear of corn, 1 onion and some seaweed or rockweed -- if you were able to find it -- add a cup of water to the package. Make sure to tie the cloth over the food and seal the foil well. This can be done without the cheesecloth if you can’t find any, but the food tends to get dark in spots and the lobster is dryer without the cloth to hold the moisture.
Make six of these packages and place them on a barbecue grill about 4 inches from the heat. Cover the grill with the hood or with large pieces of foil tucked in around the edges of the grill.
Let the packages steam for 1 hour flipping them every 15 minutes. If the potatoes are done, it’s a good indication that the lobster and the rest of the package is ready for your feast.
Open the packages and serve them with the lemon wedges and melted butter... you’ll need the nut crackers and fish forks to get the lobsters out of the shell...
Enjoy!
Riverside Farm, 57 Tweed River Drive, Pittsfield, VT,05762
802-746-8822 or 877-746-8822 Toll-free
Maple Boutin Pecan Pie
Recipe courtesy of Marie Boutin
- 9 in. unbaked pie crust
3 eggs
3/4 cup light brown sugar, firmly packed
2 Tbsp. all purpose flour
1 1/4 cups maple syrup
1/4 cup butter or margarine
1 cup coarsely chopped pecans
whipped cream
1. Prepare pie shell, refrigerate until ready to fill
2. Preheat oven to 375 F.
3. In medium bowl, beat eggs slightly with rotary beater. Add sugar, flour, syrup and butter, beat until well blended. Stir in chopped pecans.
4. Turn into unbaked pie shell, bake 40-45 min. or just until filling is set in the center. (Shake pie gently, center should be firm)
5. Let cool on wire rack. Serve with whipped cream.
Carrot Cake
Recipe courtesy of Marie Boutin
Mix Together
- 2 cups sugar
1 1/4 cups vegetable oil
3 cups grated carrots
1 cup chopped walnuts
4 eggs, beaten
Sift Together
- 2 cups flour
1 tsp. salt
2 tsp. baking soda
2 tsp. cinnamon
Fold this into first mixture. Bake in greased and floured pan 13x9x2. Bake 375F degrees for 35-45 min.
Frosting:
- 3 oz. cream cheese, softened
1/2 stick butter or oleo, softened
1 1/2 tsps. vanilla
1/2 pkg. confectionary sugar
Mix with electric beater.
