CLASSIC FALL RECIPES FROM THE VERMONT COUNTRY STORE

 The Vermont Country Store Cookbook, the legendary New England general store’s first full-sized cookbook, shares hundreds of delicious, comforting recipes that bring to life this iconic store and the idyllic Vermont existence of the family behind the five-generation business. 

Through classic and original recipes based on the Orton family archives, Vermont and family lore, and more than 200 beautiful photographs, the cookbook celebrates both the Vermont way of life and the cuisine of the present — but imbued with the best of the past. Chapters reflect the landscape and seasons: The Dairy Barn, Wilds and Woods, and more, and includes approximately 120 original and updated family recipes that will evoke warm memories while appealing to the modern tastes of contemporary cooks.

The easy-to-prepare recipes are simple yet satisfying, and the cookbook will appeal to anyone who loves cooking farm-fresh food, the country, the seasons, the landscape, and a simpler way of life.

 The Vermont Country Store Cookbook is available now, wherever books are sold.

Can’t wait for fall weather and fall food? Check out these recipes from The Vermont Country Store Cookbook!

credit: Matthew Benson

Mildred’s Maple Bonbons

Makes 24 BONBONS

When a native Vermonter friend popped one of these little morsels in his mouth, he said, “I’m tasting my childhood.” If you have ever bought maple sugar candy as a souvenir from the Store, you will recognize the same sweet creamy flavor when you taste these family “heirloom” maple bonbons. We’d like to tell you how long they last, but they’re eaten so fast around here we don’t know for certain. We did manage to hide one batch (keep them covered on the counter or in the freezer), and they were still delectable weeks later.

1 cup dark amber maple syrup

2 cups sugar

1 cup heavy cream

1/2 teaspoon pure vanilla extract

1/2 cup pecan or walnut halves

Combine the maple syrup, sugar, and cream in a heavy 2-quart saucepan and attach a candy thermometer to the side of the pan. Heat slowly over medium heat, stirring frequently with a wooden spoon to keep from burning, until the mixture comes to boil. Keep stirring until the temperature reaches 236°F, or soft ball stage (if you drip some into cold water, it will form a soft ball). This may take up to 15 minutes—keep a close eye on it so it does not go beyond, or it may turn into a hard candy instead!

Remove the pan from the heat and let the mixture cool to the point that you can touch the candy and it is still warm but does not burn. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment, add the vanilla, and beat the mixture until it just begins to thicken and lose its gloss. This will take only a few minutes and can also be done by hand, beating with a whisk. Be careful to watch the consistency to note the change from glossy to not, since overmixing will give it a grainy texture.

Line a baking sheet or your counter with a piece of parchment paper. While the candy is still very warm, form it into balls. Wear thin cotton cook­ing gloves if you have them, or lightly butter your hands. Using 2 teaspoons, scoop the candy with one spoon and push it out onto the paper with the other. With your hands, roll it into a ball and then lightly press to form an oval. Press a pecan on top and set aside to cool completely. (If you have chocolate or candy molds in the shape of a maple leaf, place a pecan in the mold and, instead of forming balls, spoon the warm candy evenly over. Cool completely before popping out of the molds.)

If you are making these with a child or a friend, like the Wilcox family did, have one person spoon the candy directly into the other person’s hands to roll, place on the paper, and press. When all the candies are made, both need to press the nuts on before the candy gets hard.

Excerpted from THE VERMONT COUNTRY STORE COOKBOOK by Ellen Ecker Ogden and Andrea Diehl With the Orton Family. Copyright © 2015 by Ellen Ecker Ogden and Andrea Diehl With the Orton Family. Used with permission of Grand Central Publishing. All rights reserved.

credit: Matthew Benson

Cheddar Breakfast Popovers

Makes 6 standard popovers or 12 mini popovers

Although seen most commonly as an accompaniment for roast beef, popovers are the ultimate breakfast treat: eggy, warm, and satisfying. Our recipe includes a hint of cheese to give them a little extra flavor. An authentic popover pan is deeper and heavier than a muffin tin, and should be preheated in a hot oven before the batter is added, to make sure the pastries rise and “pop over” the sides.

3 tablespoons unsalted butter

1 1/2 cups unbleached all-purpose flour or rye flour

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

3 large eggs

1 1/2 cups whole milk

1/2 cup finely grated

Cheddar cheese

Butter and jam, for serving

Preheat the oven to 450°F. Dot each of 6 popover cups with 1/2 tablespoon of the butter and place in the hot oven to preheat while you mix the batter.

In a small bowl, stir together the flour, salt, and pepper. In a medium bowl, whisk together the eggs, milk, and cheese, then gradually add the flour mixture and whisk until smooth. (You can do this in a mixer, but whisking by hand produces more tender, lighter popovers.)

Carefully remove the popover cups (which will be smoking hot) and divide the batter evenly among the cups, filling each three-quarters full. Return to the oven and bake for 20 minutes. Reduce the oven temperature to 350°F and bake for 20 minutes more, until the popovers are golden brown.

Remove from the oven and serve piping hot with butter and jam.

Excerpted from THE VERMONT COUNTRY STORE COOKBOOK by Ellen Ecker Ogden and Andrea Diehl With the Orton Family. Copyright © 2015 by Ellen Ecker Ogden and Andrea Diehl With the Orton Family. Used with permission of Grand Central Publishing. All rights reserved.

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