While the crew fills the woodshed and the trout lilies thrust into bloom on the forest floor, our food correspondent Maple Trout Lilli offers her Pièce de Resistance du Printemps 2019. She writes: Spring is here, the grass is greening up and our wonderful local farmers up the road have been harvesting their spinach that… Read More
Maple Whiskey Pudding Cake – oh my is it good
Maple Trout Lilli writes: MAPLE WHISKEY PUDDING CAKES These wonderful desserts bake up with a gooey sauce beneath a layer of rich, tender cake. There are a few steps involved, but the result is so worth the 20 minutes of prep. Serve warm with vanilla ice cream or lightly sweetened whipped cream. Do not stir the maple-whiskey… Read More
Maple-Oat Ice Cream Sandwich Cookies
Maple Trout Lilli writes: My inspiration for these was a warm, spring, 50-degree day this past week and anticipating free cone day at Ben & Jerry’s. But, alas, it’s back to winter as I write, and free cone day isn’t until April 9th this year. But make these and you’ll feel like it’s almost summer,… Read More
Maple Trout Lilli Bakes Salmon for Dinner
From a well-lit kitchen in the yellow house at the top of fifteen broad stone steps comes the first food missive of Sugar Season 2019. Our Food Correspondent, Maple Trout Lilli, writes: MAPLE-MISO SALMON Weeknight salmon?? Salty miso paste and ever-so-sweet maple syrup are the backbone of this simple marinade…. It’s about as uncomplicated as… Read More
Broiled Oranges with Cardamom Syrup. Maple Glazed Pecans.
Anyone visiting the Nebraska Knoll sugarhouse may note the bag of oranges on the blue counter. We all snack on oranges since they juicily offset the pore-pervading maple bouquet. The citrus cuts the sweet. Maple Trout Lilli ventures into the realm of maple and orange with a fresh sense of the possible (and the elegant).… Read More
Maple Ginger Beer
Guest blogger Sarah Bailey (see Thriving in the Sugarhouse, 3/17/17) writes: If you’re already familiar and experienced in keeping cultures and fermenting beverages this recipe is a breeze. If the world of fermentation is totally new to you, I’ll try to make it easy enough. The basic recipe is as follows: 1-3 inches ginger (depending… Read More
Not Your Everyday Oatmeal Cookies
Maple Trout Lilli writes of just the ticket for a cold, rainy day in April: MAPLE GLAZED OATMEAL RAISIN COOKIES A jazzed-up maple cookie with a delectable maple glaze that is a rich compliment to this sweet spicy cookie. I kept the batter in the fridge and made a batch of 12 every day… Read More
Maple Cardamom Glazed Salmon
The blog’s food correspondent Maple Trout Lilli writes: First, a little history on this very-unique-not-often-used spice we’ve pared with maple syrup. Did you know that: In ancient Eastern medical traditions, cardamom could cure a sore throat, teeth and gum infections, congestion, tuberculosis, stomach, kidney, and lung problems, and also be used as an antidote… Read More
Blizzard Soup
O happy day, Vermont is in the midst of a blizzard. Stay home, don’t venture out, the newscasters advise. Sit by the woodstove with a neighbor and sip hot soup, I advise. Serendipitously, Maple Trout Lilli stopped by with carrot soup, cashew cream, and croutons. She writes: If you have ever ventured into the world… Read More
Vinegar Pie
On this blustery Sunday (wind chill 6 degrees), Maple Trout Lilli stayed cozy in her kitchen. She writes: VINEGAR PIE – It’s Actually Really Good Normally I don’t associate vinegar with dessert and it’s for this reason that the following recipe grabbed my attention. From another era when you worked with what was locally… Read More
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