Christened by Saveur magazine as "the coolest food state in the union," Vermont has caught the attention of serious foodies.
Food writer Tracey Medeiros, author of Dishing Up Vermont, relocated to Vermont several years ago and took an instant interest in the Green Mountain State's exciting local food scene. She collaborated with the local chefs, bakers, farmers, winemakers, comfort-food cooks, beekeepers, orchard and sugar-shack owners, craft brewers and other foodies to compile the 145 fabulous recipes in Dishing Up Vermont.
As you page through the many rave-worthy recipes, you can feast your eyes on the gorgeous full-color photographs while reading about the inspiration of each dish and the farms and restaurants from which the recipes come. To further promote Vermont's veritable food producers, a portion of the proceeds of Dishing Up Vermont will be donated to the Vermont Fresh Network, an association dedicated to promoting and publicizing Vermont's chefs and restaurants that use Vermont-sourced foods.
Sink your teeth into these signature Vermont recipes that feature the Green Mountain State's autumn harvest. Recipes courtesy of Dishing Up Vermont.
Serves 4 to 6
Apples at their peak ripeness pair delectably well with celeriac, a knobby root vegetable that tastes like a fresh blend of celery and parsley. You can find this crisp, refreshing salad, which features a rich balsamic reduction, at The Alchemist Pub and Brewery, a seven-barrel brewpub in Waterbury that serves an impressively eclectic menu featuring Vermont's products and seasonal produce.
1 small sweet onion, peeled, finely diced
1 tablespoon minced garlic
1/4 cup mayonnaise
2 tablespoons whole grain mustard
1 tablespoon apple cider vinegar
1 tablespoon organic locally harvested honey
2 pounds fresh celeriac
2 large Granny Smith apples, unpeeled, cored
Salt and freshly ground black pepper
1/2 cup balsamic vinegar
1 cup organic baby greens, preferably locally grown
3 organic beefsteak tomatoes, cored, sliced 1/4-inch thick
12 sweet baby turnips, washed, quartered
1. To make dressing: In a medium bowl combine onion, garlic, mayonnaise, mustard, vinegar and honey. Mix well and set aside.
2. Peel away skin from celeriac with a paring knife. Grate celeriac coarsely with a box grater (do not use a food processor). Set aside. Grate apples with the box grater.
3. Add celeriac and apples to the dressing and toss gently. Season with salt and pepper to taste. Set aside for at least 30 minutes before serving.
4. Meanwhile, boil balsamic vinegar in a small saucepan over medium-high heat. Whisk frequently and continue to boil until the vinegar is reduced by one-third.
5. Taste celeriac and apple mixture and add salt and pepper if desired. (Celeriac absorbs seasonings very quickly, so always taste the salad before serving to see if more salt or pepper needs to be added).
6. Place celeriac and apple mixture on a plate garnished with the baby greens, tomatoes, and baby turnips. Drizzle with balsamic reduction and serve at once.
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