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Celebrate the Seasons
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It’s here! The days are longer, smiles are brighter; buds are opening.
Spring brings a feeling of newness and energy. With the changing of the seasons, nature wakes up and bursts forth with abundant plants, flowers, and spring foods. Almost forgotten tastes and textures reappear to tingle memories of favorite foods like asparagus, morels, rhubarb, tender greens, and fragrant fresh herbs. This month we welcomed Gesine Bullock-Prado, whose new book, My Vermont Table, invites you to share a sweet and savory journey through special seasons. Stay tuned to enjoy some new ideas, sweet flavors, and ways to celebrate the season.
10 Ideas for Springtime Planning
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Little Chick Deviled Eggs
Gesine’s idea is perfect for spring celebrations.
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About the Recipe: There is only one word everyone says when they see these little chicks – Aww. They are so cute. Make Gesine’s recipe for filling which is spot-on for piping the chicks and has a well-balanced taste. The recipe is like springtime on a plate. Serve it for brunch, breakfast, or an appetizer.
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Garden Radishes with Summer Squash Salad
Twirls and turns of thinly sliced garden squash with zingy radish rounds.
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About the Recipe: With popular summer green and yellow squash cut into thin strips and colorful radish rounds, this lightly lemon dressed salad is so attractive. Bright green beans add protein along with some goat cheese crumbles. The salad is filled with veggie twists and turns, creating a stunning elegant salad.
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Golden Maple Syrup Cookies
Start celebrating spring with some fresh golden maple syrup cookies.
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About the Recipe: Did you know that before those first flowers appear or even buds form on trees, the first sign of spring is the sap running from those sugar maple trees? The brown edged melt-in-your-mouth cookies with their sweet smell of maple and crisp butter texture will welcome spring into your house. If you like lots of cookies, double the recipe.
See More – Golden Maple Syrup Cookies
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Gesine Bullock-Prado -Author/Teacher/Baker
If you ever wanted to meet someone who is super passionate about baking, sharing her recipes, and living in Vermont, you would love to talk to Gesine Bullock-Prado. Her latest book that has just been released is My Vermont Table, where she invites readers to celebrate and share a sweet and savory journey through all the seasons. The best thing about her book is that the recipes will work in an average kitchen and can be modified easily to suit a family’s needs.
Photo Courtesy of Gesine Bullock-Prado
Gesine Bullock-Prado is a pastry chef, baking instructor, teaches regularly at King Arthur Flour, Stonewall Kitchen, has run her own pastry shop, demonstrates bread baking on videos for Red Star Yeast, online at Craftsy.com, a contributing food editor of both Runner’s World and Food & Wine, co-hosted Cooking Channel’s Unique Sweets and is a regular on Today Show, NPR, and has hosted Baked in Vermont on the Food Network. There is no doubt that she is an expert in the culinary world.
Photo Courtesy of Gesine Bullock-Prado
In My Vermont Table – Recipes for All Six Seasons, Gesine Bullock-Prado takes readers on a sweet and savory journey through each of these special seasons. Recipes like Blackberry Cornmeal Cake, Vermont Cheddar Soup, Shaved Asparagus Toasts, and Maple Pulled Pork Sliders utilize local produce, dairy, wine, and flour. And quintessential Vermont flavors are updated with ingredients and spices from Bullock-Prado’s own backyard. With stunning photography, Vermonters and visitors alike will revel in a seat at this table.
We were anxious to chat with Gesine and discover why Vermont has 6 seasons instead of four and the secret to making all those delicious recipes in her new book, My Vermont Table.
The book is available through Amazon, Barnes & Noble, and other fine bookstores around the country.
Gesine Bullock-Prado Interview
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Recipes from My Vermont Table
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New England Brown Bread in a Can
Round steamed bread slices are delicious slathered with butter.
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About the Recipe: Brown bread is a Northeastern staple that is frequently baked in a can. The texture is very similar to a muffin or quick bread. It has a dense texture since it combines several flours and cornmeal. It is sweetened with molasses and if desired, raisins or currants are added. The round shape is unique, and the can usually leaves circular ridges that make slicing easy. It is popular to serve with soup, baked beans, or is enjoyed with just a smear of butter.
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Vermont Cheddar Soup
It’s a creamy, comfort soup to serve with healthy chunks of brown bread.
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About the Recipe: Vermont is known for their delicious sharp Cheddar and maple syrup. This soup highlights both of those ingredients. It’s a creamy comfort soup with a mild Cheddar thyme flavor. Small chunks of onion and carrots dot the soup, which is topped with a sprinkle of fresh chopped parsley. Serve it with slices of healthy brown bread and a fresh smear of butter.
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Oyster Mushrooms Rockefeller
Designed for Vermont’s gorgeous oyster mushrooms.
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About the Recipe: Oyster mushrooms sub in for the classic oysters. A butter sauce flavored with shallots and garlic is mixed with breadcrumbs that top the sauteed flavorful mushrooms and broiled until golden brown. Chopped spinach is added as a salute to the beautiful green mountains in Vermont. Serve it as a first course or appetizer.
See More – Oyster Mushrooms Rockefeller
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RECIPES TO CELEBRATE SPRING
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Garden Fresh Green Bean Casserole
Classical comfort dish that’s perfect for any season.
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About the Recipe: One of the most popular recipes around Thanksgiving is the Green Bean Casserole, filled with flavorful creamy mushrooms, slightly crisp string beans, and those crispy onions. By making a few little changes, the recipe becomes a great dish to serve using those garden-fresh string beans, smothered with rich creamy sauce with umami-flavored mushrooms and topped with fresh baked crisp onions. Give it a try for that springtime family gathering.
See More – Garden Fresh Green Bean Casserole
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Rhubarb BBQ Sheet Pan Meatloaf
Thin combo meat loaf slices with a touch of rhubarb jam to serve large get-togethers.
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About the Recipe: Serve this full-of-flavor beef and smoked bacon meatloaf for a big family breakfast or brunch gathering. A touch of rhubarb jam adds that springtime zing to the rich, spicy BBQ glaze on the top of the meatloaf. A quick trip to the broiler adds that addictive caramelized flavor.
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Oat Sandwich Bread
Gesine’s favorite go-to whole grain sandwich bread.
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About the Recipe: The finished bread is definitely a go-to sandwich bread that is packed with whole grains but is as light as white bread. I love the idea that it uses white whole wheat flour, old-fashioned oats, and a touch of pure maple syrup. It is the type of bread that can be used for breakfast dishes, toast, and even those hearty sandwiches.
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Deviled Ham & Eggs Brunch Sandwiches
Southern styled combo with pimiento cheese, deviled ham, and eggs.
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About the Recipe: This is the time of the year when we always seem to have leftover ham and boiled eggs. For a menu change, try Southern styled deviled ham sandwiches for a robust lunch or even quick dinner entrée. The recipe combines all those favorite early spring ingredients, and the oat bread is hardy enough for this man-sized sandwich.
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Fluffy Maple Fruit Filled Buns
Super soft and tender fruit filled sweet breakfast buns.
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About the Recipe: Maple syrup buns, dotted with soft, sweet currants and filled with a delightful orange fig spread filling, are perfect for breakfast, brunch, or a snack. The Tangzhong makes these buns super light, fluffy and tender. The recipe is easy to make, and it is such fun to watch them puff up in the oven.
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Cutest Little Lammy Cake
Lamb cakes are traditionally prepared for Easter celebrations.
About the Recipe: The cake is simple to make and has a pound cake like texture. Its almond flavor is mild, and cardamom adds a fresh, bright zing. The lamb is covered with whipped buttercream frosting and coated with flaked, crunchy coconut. We love to decorate it with jellybean candies and serve it for breakfast on Easter morning.
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