26 vermont recipes

One of my variations of the Bisquick "Impossible Pie" type recipe. Quick and easy...great for breakfast, brunch or a light lunch.

Rich cheddar beer soup made with Vermont cheddar, sharp New York cheese, beef stock, and a full bottle of beer. Roux-thickened with celery, leeks, and carrots.

Ben & Jerry's plum ice cream layers macerated plum juice into a sweet cream base, then swirls plum puree in at the end of churning. Vermont custard with bright fruit ribbons in every scoop.

I love Creme Brulee but with the high fat have been working on a no-guilt low fat version of this French delight. It had to be creamy with the subtle flavors I remember from when I was in Cannes France. Last weekend my father came to visit and here it is, low-fat no guilt Creme Brulee using Canadian maple syrup and a Madagascar vanilla bean. Guaranteed to knock the socks of any guest and you can feel the guilty feeling they have once they taste it. Then they're so relived when you tell them the ingredients. Truly no guilt.

Maple chiffon pie sets a light, mousse-like maple custard into a baked pie shell using gelatin, beaten egg whites, and whipped cream. The flavor is pure Vermont sugar shack in cloud form.

Creamy pumpkin pie enriched with real maple syrup and warm spices bakes into a silky autumn dessert that tastes like fall in Vermont.

Here's a recipe for pumpkin soup. It comes from Jon Gatewood, the executive chef of Emma's restaurant in the Silas Griffith Inn in Danby, Vermont.

Grilled bruschetta stacked with pesto, charred eggplant, roasted red pepper, and melted mozzarella, served on a pool of marinara. A hearty vegetarian appetizer inspired by Vermont's Deerhill Inn.

Maple cream pie with sweetened condensed milk, real maple syrup, and a pinch of salt simmered into a glossy filling. Five ingredients, no eggs, no fuss. Classic Vermont-style.

Two kinds of cheddar and beer make this unbelievably delicious cheddar cheese soup recipe a colossal hit on game day or any colder day of the year.