Visiting Vermont

I have some very dear friends who retired from academia to a small town in the Green Mountains of Vermont. I visited them last year. Vermont is a magical place; green hills, covered bridges, and slow paced living. Vermont Fresh Network is a group of farmers, growers and producers of local food providing the best to chefs and locals alike. Maple syrup and cheese are two of Vermont's outstanding products. "Dishing up Vermont' by Tracey Medeiros brings recipes from many of the inns and restaurants of the state:

Roasted beets with baby greens, maple mustard vinaigrette and goat cheese from Trapp Family Lodge
Sauteed pork medallions with rosemary butter and apple salsa from Middlebury Inn
Cheddar mashed Yukon potatoes from Trapp Family Lodge
Maple moose from Chruchill House Inn

The salad has many steps, but well worth it. The beets are roasted in a mixture of orange juice, oil, fennel seeds, salt and pepper. The beets are cooled, peeled and cut into chunks. The liquid is saved to use for presentation. Baby greens are tossed with a vinaigrette of vinegar, mustard, lemon juice and maple syrup. The beets are arranged on top and drizzled with the roasting liquid and topped with toasted pumpkin seeds and crumbled Vermont goat cheese. The salad looks spectacular and has many flavors and textures.

Pork tenderloin is a very versatile cut of meat. In this dish, it is no exception. The medallions are sauteed and then finished cooking in a sauce of rosemary, cider vinegar, honey, bourbon and butter. They are served with a salsa of apple, red onion, jalapeno pepper, lime juice and garlic. The salsa was a very pleasant surprise. The combination of flavors complimented the pork very well.

Cheddar mashed potatoes are a simple side for the pork, but the flavor of the sharp cheddar brings a great flavor to the potatoes and compliment the pork.

The 'moose' is just that. It was created by the chef at the inn because moose regularly visit the yard outside the inn. Simple ingredients: egg white, maple syrup and heavy cream. The mixture is frozen and served with toasted walnuts and a sprig of mint. Very sweet, so a small portion goes a long way; but a nice ending to this meal.

Vermont is a special place and one I enjoy visiting. The foods and pace of life are relaxing and a step back in time. I hope you try these recipes. Next week? Lidia Bastianich and her wonderful Italian cooking.