Roasted Cranberry Relish

November 28th, 2013 / Comments 1

A gathering for a holiday or a family celebration that centers on a meal provides the perfect opportunity for a food fight.

Turkey collage c egbert Roasted Cranberry Relish

I don’t mean the kind that involves a cream pie in the face, champagne sprayed around the table or peas slingshot across the room. I mean friendly, family disagreements about the best cranberry sauce. Should dessert be apple or pumpkin pie? Are creamed onions or a green bean casserole mandatory? Will there be chestnuts in the stuffing? Most picture perfect holiday meals exist only in magazines and movies, with a group of strangers presented as family, dressed by stylists, sitting at a perfectly decorated holiday table. Real holiday meals are an opportunity to share a favorite recipe and no one will complain that the second version of cranberry sauce has spoiled the symmetry of the table.

My favorite cranberry relish was inspired by a recipe from my friend Lynda. I added a chili pepper when I made it last year. Here’s how I did it: … read more

Roasted Rhubarb & Rhubarb Pie

May 29th, 2013 / Comments 1

Rhubarb heralds Spring in Vermont. Pink sprouts push up from the cold earth.

rhubarb+w+blue Roasted Rhubarb & Rhubarb Pie
‘Still have snow?’
‘Is the sap running?’
‘Are the mergansers back?’

The familiar litany of questions heard around town – at the post office, the Creamery, the market, and at community dinners. And then the rhubarb appears – over night, huge green leaves pop up. The first garden harvest of Spring. Although technically a vegetable, I think of rhubarb as fruit, the primary ingredient in one of my favorite pies, as a lovely sauce eaten alone or topped with a dollop of yogurt (see post below), or starring in a chutney or relish.

Today I baked rhubarb with sugar and a bit of butter and finished it with heavy cream and fresh nutmeg. Very easy, yummy and with rhubarb from my garden and cream from the Farmer’s market,

rhubarb+09 Roasted Rhubarb & Rhubarb Pie

Here’s how I did it. … read more

Rhubarb Crumb Cake from a Vermont Kitchen

May 22nd, 2013 / Comments 0

Even though our garden is overrun with weeds, the rhubarb is undaunted this spring. I made a rhubarb crumb cake to take to lunch with friends and it was a great success.  This cake is quick to make and can be made the day before it is served. rhubarb bowl sm Rhubarb Crumb Cake from a Vermont Kitchen … read more

Haddock en Papillotte – Dinner from a Vermont Kitchen

October 12th, 2012 / Comments 0

Is it just me, or has planning the menu for a dinner party become more complicated than coordinating colors and patterns for a crazy quilt?

quilt c egbert Haddock en Papillotte   Dinner from a Vermont Kitchen

In the 20th century, creating the menu for a dinner part was as simple as choosing a main dish, usually meat or chicken; a vegetable, anything green; something to pour sauce or gravy on, either potatoes, rice or noodles; and, something sweet to finish – a pie, a cake or something chocolate. Alas, those days are gone. … read more

Kumquat Syrup & Soda in my Vermont Kitchen

June 14th, 2012 / comments 2

I found bright orange kumquats at the market made and used them to make kumquat syrup to combine with to soda water to make  kumquat soda.

kumquat syrup c egbert Kumquat Syrup & Soda in my Vermont Kitchen … read more

Rhubarb Pie from a Vermont Garden & Kitchen

May 22nd, 2012 / Comments 1

An unattended, spring garden in Vermont is full of surprises, mostly weedy ones. We returned from Italy and found that the comfrey, a perennial wild herb, who’s leaves are said to cure athlete’s foot when tucked between toes and taped in place, was nearly three-feet tall and about to overwhelm the peonies. Lush, tall grass had moved into what were beds of flowers. The good news is that the rhubarb was thriving.

F rhubarb c egbert co Rhubarb Pie from a Vermont Garden & Kitchen

… read more

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