Winter Menu Week 11 Mar. 17th 2008
Winter Menu Week 11
Soup
A. Creamy and simple potato leek soup
B. Hearty split pea soup with or with out Flying Pig Farm smoked ham
Baked Goodness
A. Honeyed apple tea bread
B. Irish soda bread with raisins and caraway
Pasta/Grain
A. Bitter greens sauteed with garlic and crushed red pepper atop spiced lentils
B. Whole wheat chiocciole with arugula walnut pesto and Grana Padano
Veggie
A. Herbed goat cheese tart with fennel and onion
B. Savory kale and wild mushroom bread pudding
Meat dish
A. Hawthorne Valley Farm Irish beef stew
B. Oven roasted Catskill Merino Farm lamb chops with chimichuri
Side
A. Citrus roasted beets with fresh herbs
B. Maple roasted carrots
Dessert
A. Meyer lemon cake with lavender scented buttercream
B. Apple cinnamon compote for ice cream or pancakes
Cheese Please!!
Barick Obama Lazy Lady Farm (pasteurized cows’ milk. Westfield, VT)
A noble square of delicious cows’ milk cheese inspired by the famous
senator from Illinois. Barick looks like the French Pont L’Eveque, and
shares with it it’s beefy buttery flavor. The delicate pungency of the
washed rind is nuanced with notes of green apples and fresh wet straw.
Grafton Classic 2 Year Cheddar Grafton Village Cheese (raw cows’ milk. Grafton, VT)
Grafton is the quintessential Vermont cheddar. Established in 1892,
this, friends, is a cheese with staying power. They have a whole town
up there named after the cheese plant, for pete’s sake. The two-year
Classic is just the right amount of sharp and creamy. It tickles your
tongue without the sting of some super sharp cheddars. Made from raw
milk culled from family farms across southern Vermont.
Kunik Nettle Meadow Farm (pasteurized goats’ milk with Jersey cream. Warrensburg, NY)
Kunik is dreamy mold-ripened cheese made from a mix of goats’ milk and
fresh Jersey cream. It ranges from earthy, grassy and slightly firm to
supple and unctuous and pungent. Kunik is delightful at any state of
ripeness, and deserves a much-coveted place in your belly.
Timberdoodle Woodcock Farm (raw cows’ milk. Weston, VT)
Long before there were Labradoodles, there were Timberdoodles! (Just
another way of saying woodcock.) This cheese is luscious and dense,
with a creamy, peanut-buttery paste that will drive you bananas.
Timberdoodle is washed with brine as it ages, giving it that special
pungent funk that we all know and love. Though Timberdoodle is made
year-round, the composition of the cheese changes as different milks
come in and out of season. During the summer months, it is made from
pure sheeps’ milk, while in the late fall it switches to a combination
of sheep and cows’ milk. Throughout the winter when all the sheep are
dry (i.e. pregnant and not producing milk), it is made with pure cows’
milk.