Recipes

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Vermont Cheddar and Bacon Soup 

 

2Lbs Vermont Sharp Cheddar cheese, shredded
Half-Lb Cob smoked bacon, chopped
4Oz Unsalted butter, melted
Half CupFlour
1Qt Chicken stock
1Qt Half and Half
1Tbs Nutmeg
Salt and white pepper to taste

Place butter and bacon in a large heavy pot and cook bacon until crisp. Whisk flour into the butter and bacon mixture to make a light roux. Cook without browning. Add chicken stock slowly while whisking roux. Do not let lumps form. This will form a light paste. Add cream slowly. Turn heat down and simmer. Add shredded cheese and nutmeg. Simmer on low heat until the cheese melts into the cream. Season to taste with salt and pepper.

Makes 1 gallon.

Asparagus Bisque

2 lbs Asparagus
1 medium diced onion
6 oz butter
3 Tb flour
16 oz chicken stock
8 oz half & half cream
salt and pepper to taste

Clean asparagus by trimming lower stems and removing ‘woody’ bottom portion. Slice asparagus into desired size then set aside. Melt butter in heavy sauce pan. Add onion and saute until onions are translucent. Add asparagus to pan and lower heat. Cook until asparagus is tender. Sprinkle onion and asparagus with flour and stir to coat evenly. Let this mixture cook slowly for about 1 minute while being careful not to burn flour. Slowly add chicken stock while stirring. Once stock is incorporated, add cream. Lightly simmer for about 30 minutes while stirring occasionally so not to let the soup stick to bottom of pan.
Serves about 8

Balsamic Orange Glazed Chicken 

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2 – 4 oz chicken breasts (slightly flattened)

2 Tablespoons Clarified Butter

3 Tablespoons Balsamic vinegar

1 orange (rind removed, segmented and seeded)

3 Tablespoons Orange Marmalade

1/4 cup Chicken Stock

1/8 cup White Wine

Flour for dredging

Salt and Pepper to taste

Rinse and dry chicken breast. Heat butter in heavy saute pan (you want the butter to be very hot but not browning). Lightly dredge chicken breasts with flour and place in saute pan when butter is ready. Lightly brown both sides of chicken (about 2 minutes each side depending on thickness of breasts) until just cooked through. Remove chicken from pan to rest and add orange segments to pan. Add wine to deglaze pan then add marmalade, vinegar, and chicken stock. Reduce liquid by half then return chicken to pan to glaze prior to serving.

Serves one

*To create drizzle on plate as shown in photo, you can simmer balsamic vinegar in a saucepan until you have reduced it down to a syrup consistency.

Chocolate Decadance

12 eggs

6 cups sugar

3 cups melted butter

3 cups flour

2 cups cocoa

1 tsp salt

2 T vanilla 

Preheat oven to 350 degrees.

Combine all ingredients in large mixing bowl.

Mix well w/ rubber spatchula.  Do not mix too much air in batter.

Spray 5 pie plates w/ spray release.

Divide batter evenly into each.

Cook at 350 degrees for 30 min. or until done.