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Dishing Up® Vermont: 145 Authentic Recipes from the Green Mountain State Paperback – April 9, 2008
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As Medeiros says, "It puts a face on the farmers and chefs in Vermont who grow, market, prepare, and cook the state's freshest foods." Not only is it great food, she adds, "but we care about how we grow it.
Sometime this fall, you simply must put aside your normal brunch dish for the book's exquisitely decadent Vermont Croque Monsieur. This version of the traditional French bistro sandwich, contributed by a chef from Cliff House at Stowe Mountain Resort, features cinnamon-raisin bread cooked in egg and slathered with a spread of mascarpone cheese blended with chives and a bit of maple syrup, then piled high with ham, turkey and Gouda and baked.
The book's flourishes are fun, but some of the best food in Dishing Up Vermont is simple. With just eight basic ingredients, the Flip-Over Apple Cake is a good example. Its slightly crunchy yet buttery underbelly serves as a fine foil for its tender, pretty apple topping. Though the book's recipe, contributed by owners of a 114-year-old Vermont orchard, calls for Northern Spy or Rhode Island Greening apples, I found that a combination of Ginger Gold and tasted just fine.
From the Back Cover