Vermontcheddarbisque Recipes

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OLD VERMONT COCKTAIL



Old Vermont Cocktail image

Provided by Bobby Flay

Categories     beverage

Time 5m

Yield 1 serving

Number Of Ingredients 6

1 1/2 ounces gin
1/2 ounce grade B pure maple syrup
1/4 ounce freshly squeezed lemon juice
2 dashes bitters, such as Angostura
Ice
Orange rind

Steps:

  • Combine the gin, maple syrup, lemon and orange juice and bitters in a cocktail shaker. Add some ice and shake a few times. Strain the drink into a martini glass and garnish with the orange rind.

BIEROCKS (GERMAN MEAT TURNOVERS)



Bierocks (German Meat Turnovers) image

Pastry baked with a savory beef, onion, and cabbage filling. This is a recipe from my friend's aunt. She served it during Oktoberfest.

Provided by Pamela Logsdon

Categories     Main Dish Recipes     Savory Pie Recipes     Meat Pie Recipes

Time 1h

Yield 12

Number Of Ingredients 10

2 (1 pound) loaves frozen bread dough, thawed
1 pound ground beef
1 onion, chopped
1 clove garlic, crushed
1 ½ teaspoons salt
1 ½ teaspoons lemon pepper
1 small head cabbage, chopped
2 tablespoons Worcestershire sauce
2 teaspoons caraway seeds
½ cup melted butter

Steps:

  • Saute beef, onion and garlic, salt and lemon pepper in a large skillet over medium high heat, until beef is browned. Add cabbage, Worcestershire sauce and caraway seeds. Cook until cabbage is limp; drain liquid from mixture.
  • Preheat oven to 350 degrees F (175 degrees C).
  • On a lightly floured board, roll each loaf of dough into a 12 inch circle. Cut each circle into 6 wedges. Spoon cabbage/beef filling onto center of each dough piece, dividing equally. Pull three points of each wedge up to the center and pinch to seal. Place bierocks on a lightly greased cookie sheet. If desired, brush dough with melted butter or egg wash (1 egg white with 2 tablespoons water).
  • Bake in preheated oven for 30 minutes, or until golden brown. Serve hot, or wrap and freeze for heating later.

Nutrition Facts : Calories 370.8 calories, Carbohydrate 39.2 g, Cholesterol 45 mg, Fat 16.1 g, Fiber 3.3 g, Protein 15.4 g, SaturatedFat 6.9 g, Sodium 882.5 mg, Sugar 3.9 g

VERMONT CHEDDAR BISQUE



Vermont Cheddar Bisque image

The October 11-17, 2009 issue of the American Profile in my Saturday newspaper insert was entitled "Soup's On" A former Navy Seabee (Ken Haedrich) builds hearty soups for the fall and this is one of the soups that looked delicious to me. The recipes are from Ken's book Soup Makes the Meal (Harvard Common Press, 2001). Ken says about the recipe: "No one has ever asked me, but I've thought about what I'd like to eat for my last meal. I'm pretty sure it would be Welsh rarebit on toast points. This soup is just a step or two removed from that dish. The flavor is virtually the same; it's just thinner, though still quite full-bodied".

Provided by Sooz Cooks

Categories     < 60 Mins

Time 34m

Yield 5 serving(s)

Number Of Ingredients 11

1 1/2 cups peeled potatoes, cut into 1/2-inch cubes
2 cups low sodium chicken broth
1/4 cup unsalted butter
1 cup onion, finely chopped
3 tablespoons all-purpose flour
1 1/2 cups 2% low-fat milk
2 teaspoons Dijon mustard
1 1/2 cups extra-sharp cheddar cheese, shredded
1/4 teaspoon salt
fresh coarse ground black pepper
1/8 teaspoon cayenne pepper

Steps:

  • Combine potatoes and broth in a large stockpot. Cover and bring to a simmer. Cook until potatoes are tender, about 8 minutes. Remove from heat.
  • Melt butter in a large skillet over medium-low heat. Add onions and cook, stirring, until translucent, 6 to 8 minutes. Add flour and cook, stirring, 1 minute. Stir into potato mixture. Cook over medium heat, stirring, until thickened.
  • Add milk and cook, stirring, about 8 minutes. Do not boil. Remove from heat and stir in mustard and about half the cheese. Stir until melted. Add remaining cheese. Season with salt, black pepper and cayenne pepper.

VERMONT CHEDDAR SOUP



Vermont Cheddar Soup image

Make and share this Vermont Cheddar Soup recipe from Food.com.

Provided by Member 610488

Categories     Cheese

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 13

1/2 cup unsalted butter, divided
3 small leeks, light green and white part only, cleaned and finely chopped
1 medium carrot, peeled and finely chopped
2 medium celery ribs, finely chopped
1/4 cup all-purpose flour
4 cups chicken stock or 4 cups vegetable stock
1 cup half-and-half or 1 cup light cream
1/2 lb vermont sharp cheddar cheese, shredded
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
salt and pepper, to taste
cayenne pepper, to taste
3 apples, peeled, cored and finely diced

Steps:

  • Melt 6 tablespoons of butter in a medium saucepan over medium heat. Add the leeks, carrot and celery and sauté until tender or about 3 minutes. Sprinkle the flour over the vegetables and stir for 3 minutes, making sure to cook the flour evenly.
  • Add the chicken stock slowly, whisking to evenly combine. Bring to a boil over medium heat, then reduce the heat and simmer uncovered for 40 minutes or until slightly thickened.
  • Puree the soup in a blender, food processor or with a handheld mixer. Strain into a clean saucepan. Bring to a simmer.
  • Add the half-and-half, cheese, mustard and Worcestershire sauce. Stir until the cheese is melted. Season to taste with salt, pepper and cayenne pepper. Keep warm.
  • Melt the remaining 2 tablespoons of butter in a small skillet. Saute the apple pieces until they start to turn golden brown and soft, about 3 minutes. Ladle the soup into bowls and garnish each serving with a large tablespoon of the sauteed apple mixture.

VERMONT CHEDDAR PIE



Vermont Cheddar Pie image

Make and share this Vermont Cheddar Pie recipe from Food.com.

Provided by Millereg

Categories     Lunch/Snacks

Time 1h45m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 12

2 -3 cups diced, par-boiled potatoes
1/2 cup chopped onion
1 teaspoon salt-free lemon & herb seasoning
1/2 teaspoon garlic powder
3/4 cup chopped steamed spinach
1/4 cup freshly-grated romano cheese
1/2 cup white cheddar cheese
2 eggs
1/2 cup low-fat milk
parsley flakes
paprika
1/3 cup feta cheese

Steps:

  • Grease a glass pie plate.
  • Combine potatoes and ¼ cup onions, press into pie plate as crust.
  • Sprinkle with lemon/herb seasoning and garlic powder.
  • Carefully put a layer of spinach and crumbled feta cheese into the crust, and then top with Parmesan then cheddar cheese.
  • Combine eggs, milk, and pour carefully over cheeses.
  • Garnish pie: make a small circle of ¼ cup onions in center of pie; sprinkle parsley flakes in a larger circle around the onions; sprinkle paprika in a larger circle around parsley flake circle.
  • Bake at 350F for 1 hour.

Nutrition Facts : Calories 158, Fat 8.2, SaturatedFat 4.8, Cholesterol 85.7, Sodium 243.1, Carbohydrate 12.1, Fiber 1.4, Sugar 2.5, Protein 9.1

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