From the monthly archives:

October 2009

Endive With Smoked Trout

by admin on October 27, 2009

Level
easy
Serving:
6

Preparation:
20 min

Directions
Ingredients

In a bowl, stir together Vermont Creamy Goat Cheese Classic, dill, onion and lemon zest, season with pepper to taste.

Separate endive into leaves. Fill base of each leaf with about 1 tbsp of the cheese mixture. Top each with a piece of trout or salmon and a sprig of dill.

- 2 (4 oz) containers Vermont Creamy Goat Cheese “Classic”
- 1/2 cup minced fresh dill, plus sprigs for garnish
- 1/2 small onion, minced
- 1 tsp grated lemon zest
- Ground black pepper to taste
- 2 heads green endive
- 2 heads red endive or small leaves radicchio
- 8 oz smoked trout or salmon fillet, in 1-inch pieces

Chef’s Suggestion Wine Suggestion

For a different flavor try Creamy Goat Cheese “Olive & Herb” or “Roasted Red Pepper”.

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Butter and Truffles: a Vermont Partnership

by admin on October 22, 2009

The secret to Lake Champlain Chocolates rich truffles?
It isn’t hard to find — just look down the road from the chocolate factory at a little creamery in Websterville. Here we are: Vermont Butter and Cheese Creamery. Bob and Allison have been creating unbelievable cultured butter and cheese for years — in fact they were among the first artisan cheese makers in America. If you think all butter is created equal try ours. It’s a revelation. On simple bread it’s trans-formative. In Lake Champlain Chocolates truffles it’s pure rapture.

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Tasting Diner at Sandrine’s Bistro October 20th

October 13, 2009

Sandrines and Maitre Cuisinier de France Raymond Ost are pleased to welcome Allison Hooper Co Owner, Vermont Butter & Cheese Creamery In a Celebration of 25 years of Artisanal Cheesemaking and Pastry Chef Molly Hanson of Grill 23 & Post 390 ~ 5 Course Tasting Menu $45 paired with wine $65 Reservations accepted from 6 [...]

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