Recipes with vermouth
89 recipes
International Meatballs in Vodka
International meatballs in vodka: beef and pork meatballs seasoned with lemon zest and nutmeg, simmered in a sour cream sauce with vodka and vermouth.
Loaded Beans & Chicken White Chili
White chicken chili loaded with two cans of pinto beans (one whole, one pureed) plus chickpeas, dry vermouth, and a touch of honey for body. Topped with melted mozzarella.
Veal & Mushroom Ragout
Veal and mushroom ragout with leeks, bacon, artichoke hearts, and dry vermouth braised in a casserole. A hearty French-inspired stew served over rice.
Cold Trout in Orange Marinade
Cold trout in orange marinade is an Italian make-ahead classic: pan-fried trout steeped overnight in vermouth, orange, and lemon. Serve chilled the next day.
Salmon En Papillote
Salmon en papillote with julienned carrot, zucchini, and leek in a vermouth-Dijon broth. A French foil-packet method that steams the fish in its own aromatic juices for restaurant-quality results.
Salmon En Papillote
Salmon en papillote with julienned carrot, zucchini, and leek in a vermouth-Dijon broth. A French foil-packet method that steams the fish in its own aromatic juices for restaurant-quality results.
Salmon for Supper
Salmon steaks brushed with vermouth butter, orange zest, and lemon juice, topped with sliced potatoes and grilled in foil. Works on the barbecue or in the oven.
Green Oaks Cheese Spread
Sharp cheddar and cream cheese spread with dry sherry, vermouth, Worcestershire, and Tabasco blended with softened butter. A bold, boozy pub-style cheese crock for crackers.
Chicken Braised with 40 Cloves of Garlic
Classic French chicken braised with 40 whole cloves of garlic, cognac, vermouth, and warm spices. Sealed and slow-cooked for fall-off-the-bone tenderness.
Crab Filling
Buttery crab filling with scallions and dry vermouth, ready to stuff into crepes, pastry shells, mushroom caps, or anything that needs a luxurious seafood center.
Vermont White Chili
A hearty and flavorful Vermont White Chili featuring tender chicken, pinto beans, chickpeas, and a blend of spices, simmered to perfection and topped with melted mozzarella cheese. Perfect for a cozy meal with a unique twist on classic chili.
Pasta with Green Peas, Basil, & Scallions
Pasta tossed with green peas, scallions, and fresh basil in a butter-vermouth sauce. A light, spring-inspired dish that comes together in 30 minutes.
Clam Stew with Shiitakes, Cinzano, Chorizo
Littleneck clams steamed with sliced chorizo, shiitake mushrooms, sweet vermouth, white wine, and tomato sauce. Served with garlic-thyme toasted baguette for soaking up every drop of that broth.
Scallops Ageganata
Scallops broiled with garlic, vermouth, and lemon juice, then topped with a herbed lemon breadcrumb crust browned under the broiler. Quick Italian-inspired seafood dinner.
Crab Meat Alma
Cajun crab in a rich Swiss cheese and cream sauce with mushrooms, scallions, and dry vermouth, spiked with cayenne. Serve in patty shells or scooped up with crusty French bread.
Fruited Turkey Roll
Fruited turkey roll stuffed with sauteed mushrooms, tarragon, onions, and cheddar, glazed with apricot-mustard, and served with a ginger-apricot fruit sauce. An impressive weeknight dinner.
International meatballs in vodka: beef and pork meatballs seasoned with lemon zest and nutmeg, simmered in a sour cream sauce with vodka and vermouth.
White chicken chili loaded with two cans of pinto beans (one whole, one pureed) plus chickpeas, dry vermouth, and a touch of honey for body. Topped with melted mozzarella.
Veal and mushroom ragout with leeks, bacon, artichoke hearts, and dry vermouth braised in a casserole. A hearty French-inspired stew served over rice.
Cold trout in orange marinade is an Italian make-ahead classic: pan-fried trout steeped overnight in vermouth, orange, and lemon. Serve chilled the next day.
Salmon en papillote with julienned carrot, zucchini, and leek in a vermouth-Dijon broth. A French foil-packet method that steams the fish in its own aromatic juices for restaurant-quality results.
Salmon en papillote with julienned carrot, zucchini, and leek in a vermouth-Dijon broth. A French foil-packet method that steams the fish in its own aromatic juices for restaurant-quality results.
Salmon steaks brushed with vermouth butter, orange zest, and lemon juice, topped with sliced potatoes and grilled in foil. Works on the barbecue or in the oven.
Sharp cheddar and cream cheese spread with dry sherry, vermouth, Worcestershire, and Tabasco blended with softened butter. A bold, boozy pub-style cheese crock for crackers.
Classic French chicken braised with 40 whole cloves of garlic, cognac, vermouth, and warm spices. Sealed and slow-cooked for fall-off-the-bone tenderness.
Buttery crab filling with scallions and dry vermouth, ready to stuff into crepes, pastry shells, mushroom caps, or anything that needs a luxurious seafood center.
A hearty and flavorful Vermont White Chili featuring tender chicken, pinto beans, chickpeas, and a blend of spices, simmered to perfection and topped with melted mozzarella cheese. Perfect for a cozy meal with a unique twist on classic chili.
Pasta tossed with green peas, scallions, and fresh basil in a butter-vermouth sauce. A light, spring-inspired dish that comes together in 30 minutes.
Littleneck clams steamed with sliced chorizo, shiitake mushrooms, sweet vermouth, white wine, and tomato sauce. Served with garlic-thyme toasted baguette for soaking up every drop of that broth.
Scallops broiled with garlic, vermouth, and lemon juice, then topped with a herbed lemon breadcrumb crust browned under the broiler. Quick Italian-inspired seafood dinner.
Cajun crab in a rich Swiss cheese and cream sauce with mushrooms, scallions, and dry vermouth, spiked with cayenne. Serve in patty shells or scooped up with crusty French bread.
Fruited turkey roll stuffed with sauteed mushrooms, tarragon, onions, and cheddar, glazed with apricot-mustard, and served with a ginger-apricot fruit sauce. An impressive weeknight dinner.
