We've talked about Enticement Alley, we've covered a few recipes, but have we put them both together? What could possibly be better than making delicious food with ingredients our state is proud to make? I stole a few recipes from my favorite VT manufacturers and put them together into a meal that you can enjoy right at home.
These recipes are made with ingredients from Enticement Alley, but don't require a trek there to make them. All of the supplies can be found in the grocery store. Enjoy the meal! I would recommend adding some veggies or a side dish to the entree, so it's up to your creative will to come up with what you think would go best. And again, please send me your favorite recipes! I'll be sending out a recipe book to our fantastic Subaru fans once enough entries have been submitted. My email address is Madeleine_Cave@vtcars.com.
Bon Appetit!
Cabot Cheddar Cream Biscuits
(courtesy of the Cabot Cheese website)
2 cups King Arthur Unbleached All-Purpose Flour
2 teaspoons baking powder
½ teaspoon salt
4 ounces Cabot Sharp Cheddar, finely diced (roughly 1 cup)
1 ½ cups heavy cream
Place rack in upper third of the oven and preheat oven to 450 degrees F. Butter a baking sheet and set aside.
Into a large bowl, sift flour, baking powder and salt. Stir in cheese. With a fork, stir in cream a little at a time until do dry buts remain and dough has formed. The recipe calls for 1 ½ cups, but you may not need all of it.
Turn dough out onto lightly floured work surface and knead about six times. Roll of press dough into ¾ inch think circle. Cut out rounds with a floured 2 ½ inch cutter or inverted glass, pressing scraps together to cut additional biscuits.
Place biscuits one inch apart on prepared baking sheet. Bake for 12 to 15 minutes or until golden brown.
Cider-glazed chicken sausages
(recipe and photo courtesy of the Noble Pig)
1 Tablespoon extra-virgin olive oil
1 large yellow onion, cut into 1 inch wedges
1 pound chicken sausages
7 fresh sage leaves
3 cups apple cider (Cold Hollow)
Coarse salt and ground pepper
In a large skillet or shallow heavy pot, heat oil over medium-high heat. Add onion and sausages and cook until sausages are a deep golden brown (usually about six minutes), turning sausages and stirring onion halfway through.
Add sage and cider, season with salt and pepper and bring to a rapid simmer.
Cook until cider is syrupy and coats the back of a spoon (about 30 minutes).
Lake Champlain Hot Fudge
(courtesy of Lake Champlain Chocolates)
1/2 cup sifted LCC Unsweetened Cocoa
1/3 cup granulated sugar
1/3 cup dark brown sugar
1/2 cup heavy cream
3 tablespoons sweet butter, cut into small pieces
1 pinch of salt
In a saucepan, stir the cream and butter over medium heat until the cream just comes to a boil. Add both sugars and stir until dissolved. Reduce heat and add the salt and cocoa. Stir briskly with a whisk until smooth. Remove from heat. Serve immediately or reheat slowly, stirring frequently in the top of a double boiler over hot water, or in a saucepan over very low heat.
What to put the fudge on? Anything you'd like. But this is after all an Enticement Alley meal, so why not one of these?
Subaru has announced that factory drivers Andrew Aquilante and Bret Spaude will represent Subaru in the Grand Sport class of the 2012 GRAND-AM Continental Tire Sports Car Challenge according to The Mercury.
