St. Johnsbury Favorite Recipes
A few folks share their tasty Vermont Recipes. (Click here to view more recipes and add your own!)
Recipe from Lorette Desrochers
Maple Fudge
Ingredients:
2 cups maple syrup
1 Tablespoon light corn syrup
3/4 cup thin cream
1 teaspoon vanilla
3/4 cup nuts coarsely chopped
Combine syrups and cream in saucepan and place on low flame. Stir constantly until it boils. Continue cooking without stirring until soft ball stage (236 degrees)
Remove from heat and cool to lukewarm. Beat until mixture thickens and loses its gloss. Add vanilla, nuts and pour at once onto 8 in. buttered pan.
When cool, cut into squares.
Watch as it tends to stick as it cooks!
Recipe from Elements Food and Spirit Chef, Ryan O'Malley
Chef Ryan O'Malley has been executive chef at Elements Food and Spirit since its opening in 2003. Prior to his tenure at Elements, Ryan was executive chef at the Saranac Hotel in upstate New York. At Elements he has created a constantly changing menu centered on fresh local ingredients: modern comfort food with a global perspective. Ryan has a bachelor's degree from Paul Smith's College and is a graduate of the culinary arts program at St. Johnsbury Academy.
Goat Cheese Cheese Cake
Ingredients:
6 oz fresh goat cheese
6 oz cream cheese
1 cup sugar
1 tablespoon corn starch
fine zest of one-half lemon
1 teaspoon vanilla extract
1 whole egg at room temperature
2 egg yolks at room temperature
3 tablespoons créme fraîche
Preheat oven to 325 degrees.
Using a wooden spoon, mix the goat cheese and cream cheese until smooth.
Stir in sugar until combined.
Add the lemon zest and vanilla, stir until combined.
Add the whole egg and egg yolks, stir until combined.
Add the corn starch, stir until combined.
Add the créme fraîche, stir until combined.
Pour the batter into five, 5 oz ovenproof ramekins. (The ramekins should be filled nearly to the top.) Place the ramekins in a 2 inch baking pan. Pour enough hot water into the pan to come halfway up the outside of the ramekins. Place the pan carefully in the oven.
Bake for an hour and 45 minutes. (Pull from the oven before the tops become golden brown.) Let cool completely before serving.
Makes 5 individual servings.