Archive | BONUS


Makes one 9-inch tart

Adapted from Pie It Forward

Traditionally, sticky toffee pudding is a steamed sponge cake made with dates and then soaked in toffee syrup. Who needs tradition, though, when you can mix it up and make a tart with an equal measure of moist goodness and stickiness along with the convenience of a pastry shell?

For the Tart:

  • 1 batch Simple Tart Dough (see recipe below)
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup pitted dates
  • 1 cup hot brewed coffee
  • 1 teaspoon baking soda
  • 4 tablespoons unsalted butter, softened
  • ¾ cup dark brown sugar, firmly packed
  • 2 eggs, lightly beaten
  • 1 teaspoon lemon zest
  • 1 tablespoon vanilla bean paste

For the Sauce:

  • ½ cup unsalted butter
  • ½ cup heavy cream
  • 1 cup dark brown sugar, firmly packed-
  • Pinch of salt

Prepare the crust:

Preheat the oven to 350°F. Roll the dough into a rough 11- inch round. Line a 9-inch round or square tart pan with the dough and prick all over with the tines of a fork. Freeze the dough for 20 minutes. Line the dough with parchment, fill it with pie weights or dried beans, and blind bake it for 20 minutes. Remove the weights and parchment and bake the crust for 10 to 15 minutes more, until the bottom no longer looks raw and wet.

Prepare the filling:

  1. In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
  2. Chop the dates into very small pieces. Place them in a small bowl and add the hot coffee and baking soda and stir. Set aside until cooled.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar until light and fluffy. Add the eggs one at a time and then the lemon zest and vanilla; beat until blended. Gradually add the flour mixture and mix until just combined.
  4. Remove the mixing bowl from the machine and fold in the date mixture by hand, using a rubber spatula. Pour the filling into the prepared shell. Bake until the pudding is set, 30 to 35 minutes.

Prepare the sauce:

Combine the butter, cream, brown sugar, and salt in a heavy-bottomed saucepan over medium-low heat. Stir constantly until the sugar has completely melted, then raise the heat to medium and simmer gently until the sauce thickens, about 10 minutes.

Finish the tart by spreading 1 cup of the sauce over the top of the tart. Serve it immediately, drizzling a little more toffee sauce over each piece.


Makes enough for 3 to 4 8- to 9-inch tarts

Adapted from Pie It Forward

  • 4 cups all-purpose flour, cold
  • 2 cups unsalted butter, cut into small pieces and chilled
  • 1 teaspoon salt
  • 1/3 cup sweetened condensed milk
  • 1 egg, at room temperature, lightly beaten
  1. In the bowl of a food processor fitted with the blade attachment, pulse together the flour, butter, and salt until the mixture resembles cornmeal.
  2. In a small bowl, whisk together the condensed milk and egg. While pulsing, slowly pour this into the flour until the dough just comes together.
  3. Turn the dough out onto a lightly floured work surface and gently turn over a few times until it is smooth, the dry ingredients have been completely integrated, and the dough holds together. Take care not to overwork it.
  4. Shape the dough into a loose circle, cover it with plastic wrap, and allow to rest in the refrigerator for at least 20 minutes.
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From Cedar Circle Farm, Thetford, VT

Beautifully glazed carrots will add a beauty and sweetness to a meal. Use young, tender carrots for the best results. Serves 4.

From the farm: young carrots, honey, butter or sunflower oil

  • 2 cups young carrots, julienned
  • ½ lemon, juiced
  • 2 tablespoons honey
  • 2–4 tablespoons butter or sunflower oil
  • Nutmeg, freshly grated (optional)

Steam carrot strips until crisp but tender in a small amount of lightly salted water. Drain. Add lemon, butter or oil and honey. Toss to coat and heat until butter and honey are just melted. Sprinkle with pepper or nutmeg.

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From Cedar Circle Farm, Thetford, VT

This tasty side dish celebrates the roots and warms the belly while nourishing the body and mind. Note: If you use red beets, the whole dish will turn pink. To avoid this, cook the beets separately and toss in just before serving. You can also use golden beets.
From the farm: roots of choice—carrots, rutabaga, beets, parsnips

  • 3 cups roots of choice: carrots, rutabaga, beets and/or parsnips, peeled and diced
  • ¼ cup water or stock
  • 2 tablespoons sugar
  • 1 cube bouillon
  1. Place the diced roots into a skillet with the water or stock and bouillon cube over medium heat. Simmer until the water has evaporated and the roots are tender, about 15 minutes.
  2. Stir in the butter, let melt. Sprinkle on the sugar. Gently cook and stir the roots until the butter and sugar cook into a brown, sticky coating on to the roots, about 10 minutes. Serve hot.
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From Cedar Circle Farm, Thetford, VT

Butternut is one of our favorite winter squashes because it is so tasty and stores so well. You can substitute other winter squashes, all of which are delectable sources of vitamin A and potassium. Tailor this easy bisque to suit your taste by adding more or less red pepper flakes, and make it even more delicious by making your own veggie stock. Yields about 1 gallon of soup.

From the farm: extra-virgin olive oil, garlic, onion, celery, potato, turnips, Butternut squash

  • 2­–3 tablespoons extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 onion, chopped
  • ½ teaspoon hot pepper flakes (optional)
  • 1 tablespoon fresh sage, chopped fine
  • ¼ cup celery, leaves and all, chopped
  • ½ pound potatoes, chopped
  • 1–2 turnips, chopped
  • 4–5 Butternut squash, chopped
  • 2½ to 3-quarts veggie stock or water
  • Salt and pepper, to taste

In a large soup pot, sauté garlic, onions, hot pepper, sage and celery in olive oil until translucent, about 5 minutes. Add in potatoes, turnips and squash. Stir, then add the vegetable stock. Bring to a boil, then reduce heat. Simmer for 30 minutes, or until potatoes, turnips and squash are soft. Purée soup in a food processor or blender. Return to pot and heat. If desired, thin with water, milk or soymilk. Season to taste with salt and pepper. Serve warm.

Note: You can use celeriac, parsnips or rutabaga as stand-ins for celery, potatoes or turnips. Always peel the celeriac; you can’t really cheat on that one.

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From Cedar Circle Farm, Thetford, VT

Fresh purple (red) cabbage works the best but you can also use green.

From the farm: olive oil, brown rice or apple vinegar, onion, purple cabbage

  • 1 tablespoon fennel seeds
  • 3 tablespoons olive oil
  • 1 tablespoon brown rice or apple vinegar
  • 1 small onion, diced small
  •  2 medium purple cabbage, quartered, cored and shredded (chiffonade)
  • 3 Granny Smith apples, quartered, cored and sliced thin
  • Salt and freshly ground pepper

Toast the fennel seeds in a small pan over medium heat until fragrant, and set aside. Heat the oil in a large skillet and add the onion. Sauté until translucent and just golden around the edges, then add the cabbage, fennel seeds and about a teaspoon and a half of salt. Lower the heat and cover, cooking slowly and stirring occasionally, until the cabbage is very tender—about 1 hour. Mix in the sliced apples, season with salt and pepper and sprinkle with brown rice vinegar.

For a nutty twist, try drizzling with Cedar Circle Farm’s sunflower oil and sprinkle a half cup of roasted walnuts.

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From Al Ducci’s, Manchester, VT

  • ½ cup Arborio rice
  • 1 quart whole milk
  • ¾ cup sugar
  • 1 teaspoon vanilla
  • ½ pint heavy cream
  1. Bring a pot of salted water to a boil.
  2. Add rice in a rolling boil for approximately 10 minutes, then drain.
  3. Put milk in a pot and warm. Add sugar and rice.
  4. Bring to a boil and turn down to a low simmer. Let simmer for about 30 minutes.
  5. When the milk is 80% absorbed, turn off heat. Next, add vanilla and the heavy cream. Mix well and pour into a bowl to set and cool.
  6. Place plastic wrap directly on top of the pudding to prevent a skin from forming. Let set overnight, or for at least 6 hours.
  7. Serve at room temperature.
  8. Serve with warm Marsala-soaked currants or raisins.
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