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
Daylight Savings Breakfast
Maple Trout Lilli springs forward with a light take on breakfast: DAYLIGHT SAVINGS BREAKFAST The gap between store-bought granola and homemade is so vast, there’s no bridging it. There is only accepting that once you make it at home, you’ll never go back to store- bought….and if you make this once, you’ll make it… Read More
Ka-Pow
Our Food Correspondent Maple Trout Lilli writes: GREEN, GREENS, GREENS I recently read an article whose byline was “Let’s all stop pretending we love Kale.” Agreed, so let’s eat Chard instead. A vibrant dressing makes these humble leaves go Ka-Pow. Jolt your taste buds like the Nebraska Knoll crew jolts the boiling sap… Read More
A Rule for Pumpkin Pie
Connecticut College COOK BOOK It’s a navy blue hardback book the size of a smart phone. Inside the cover is this photo: This pocket cookbook was published in 1922 by the Connecticut College Endowment Fund. It came to me from the home of my grandfather-in-law, Daddy Lewis, who lived on Shelter Island, across Long Island Sound… Read More
This Weather, That Recipe
A Late April Morning Weather Report Snow this morning. Will it linger? A spring of change, The full range, not So strange for here. But the sun steers on course: cheers of praise for the day’s light, for days of light. May’s within sight. The temp never broke 33 degrees here today. Word has it… Read More
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