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Chef Robert Barral, Café Provence, Brandon, Vermont
Ingredients6 Golden apples 4 oz. butter 4 oz. sugar 1 sheet puff pastry 4 balls (scoops) Ben & Jerry's ice cream
Preparation Peel and quarter the…
Ingredients1-1/2 pounds of walnuts, chopped 1/2 cup of granulated sugar 1/2 teaspoon cinnamon 1/8 teaspoon ground cloves 40 sheets fillo dough 1 cup butter, melted Honey
PreparationCombine walnuts, sugar,…
Ingredients1 package crepes 1 container Vermont Butter & Cheese Quark 2 pints assorted fresh berries Pure Vermont Maple Syrup
Preparation Spread a layer of about two tablespoons Vermont Butter & Cheese…
Ingredients1 quart strawberries, hulled and cut in quarters 1 pint blueberries 1 cup raspberries 1 cup blackberries 1 oz. tequila 1 cup sugar 1 lime, zested (for garnish) and juiced PreparationFollow Bisquick…
Chef Kevin Lasko – Vermont Farms Catering
Ingredients1 teaspoon powdered gelatin 1/2 cup half & half 1/4 cup sugar1/2 teaspoon vanilla extract 3/4 cup buttermilk1/4 teaspoon salt
PreparationCombine all…
Butterscotch Pudding Ingredients2 1/4 cup whole milk1 cup heavy cream1 vanilla bean (split)6 tablespoons butter1 1/4 cup brown sugar4 egg yolks1/4 cup cornstarch1 pinch salt
Butterscotch Pudding PreparationIn…
Michael's on the Hill
Ingredients1 pound bittersweet chocolate, chopped into small pieces 1/2 pound unsalted butter, room temperature 6 large eggs, room temperature 1 tablespoon butter, unsalted 1 piece…
Chef Michelle Lunde, Delicate Decadence, Barre, Vermont
Ingredients 2 cups heavy cream3/4 cup granulated sugar 2 teaspoons vanilla extract Lemon zest (optional)
Preparation Combine all ingredients in…
Chef Michelle Lunde, Delicate Decadence, Barre, Vermont
Ingredients 4 oz. bittersweet chocolate, chopped 3 oz. unsalted butter 1 1/2 tablespoon cornstarch 5 oz. granulated sugar 2 large eggs 2 large egg…
Alison Couture, LaCucina Sweets
Ingredients1/2 pound Dry Candy Fondant (ingredients: sugar, invert sugar) 1 pound melting chocolate, either dark or milk chocolate 1 jar maraschino cherries Chocolate…