celebrate together: recipes for holiday gatherings

vermontcreamery.com 1

2 vermontcreamery.com


For more than 30 years, we have made dairy products we love

—rich crème fraîche, cultured butters, beautifully wrinkled

aged cheeses, and fresh chèvre.

In the early days, these products, which we discovered in France,

were virtually unheard of outside of Europe. But we believed that we

could marry European traditions of making fresh goat cheese and

cultured cream with Vermont’s farming heritage to create something

truly special.

In this season of breaking bread, enjoying the harvest, and festive

entertaining, we’d like to share a few of our favorite seasonal recipes

and creative pairings that showcase the simple, delicious ingredients

we love. Good food, made with quality ingredients, shared with

friends and family is our recipe for celebrating the season.

Cheers to cheese,Bob + Allison

Co-Founders


1. Prepare kale leaves by removing center rib of leaf and

tearing leaves into bite-sized pieces.

2. Juice one lemon into a measuring cup. Remove seeds from

juice and add in twice as much olive oil as lemon juice.

3. Add in Worcestershire sauce, grate in garlic and mix well

with fork or whisk.

4. Whisk in finely grated cheese, crème fraîche, and add

in salt and pepper to taste. Add additional garlic or olive oil

as desired.

5. Pour dressing onto prepared kale leaves and toss well to

coat. Add croutons and cheese shavings and gently toss

before serving.

Kale Caesar SaladSERVES 6

SALAD

1 large bunch of Tuscan

kale, rinsed1⁄3 cup Parmigiano

Reggiano cheese shaved

2 cups rustic croutons

SALAD DRESSING

Juice from one large lemon

1 tsp Worcestershire

1 large clove of garlic,

finely grated or chopped

1 loose cup finely grated

parmesan reggiano

cheese

Olive oil

2 tablespoon Vermont

Creamery crème fraîche

Salt & Pepper to taste

→ tip:Use a blend of different types of kale (we

prefer to add some Redboor for color) to add beauty

to this dish.


CRUST

8 oz unsalted

Vermont Creamery

Cultured Butter,

softened but still cool

2 cups flour

1 tsp salt

1–2 tbsp ice water

FILLING

8 oz Vermont

Creamery Spreadable

Goat Cheese

1 large sweet potato

1 large red beet

fresh thyme

salt and pepper

1. Preheat oven to 375 F.

2. Peel sweet potato and beet, then slice into ¹⁄8 inch thick

rounds. Set aside separately to keep beets from bleeding

onto the sweet potato.

3. Place flour in large bowl and add salt. Stir to combine. Add

butter and using a fork or hand held dough blender, cut the

butter into the flour, gently stirring to ensure every crumb of

butter is pea size and coated in flour.

4. Once butter is combined, add in ice water one tablespoon

at a time, mixing until dough begins to take shape. Gently

knead with your fingers to help bring dough together. If

needed add additional water a little at a time.

5. Once dough is formed, shape into disk and roll on a piece

of parchment to a uniform thickness of ¼ inch. Rolled dough

should be roughly round.

6. Spread goat cheese onto the dough, leaving about an inch

boarder around the edge. Layer rounds of cut sweet potato

and beets on top of goat cheese.

7. Gently fold the bare edge of dough inwards on top of the

layered vegetables, working around the entire circle.

8. Sprinkle the top of the galette with fresh thyme, salt and

pepper and bake for 40–50 minutes or until vegetables

are cooked through and the crust is golden. Can be served

immediately or allowed to cool.

→ tip:Vermont Creamery Cultured Butter is

churned to 86% butterfat. This is higher than most

other butter available and makes for especially flaky

and delicious pie crust.

Beet and Sweet Potato GaletteMAKES 1 LARGE GALETTE, SERVES 6 TO 8


1. Bring water with faro to a boil in a pot on the stove. Reduce

heat to medium–low and cover. Let simmer for 30 minutes or

until farro is tender. Drain well, then transfer to a bowl to cool.

2. When farro has cooled, make the dressing. Combine olive

oil and the juice of half a lemon. Add zest from orange. Mix

to combine.

3. Chop parsley and add to bowl of cooled farro. Add

cranberries, crumbled goat cheese and dressing.

Gently toss.

4. Season with salt and pepper to taste.

→ tip:Vermont Creamery Crumbled Goat Cheese

with Cranberry and Tarragon can take the place of the

goat cheese, cranberry and parsley.

1½ cups farro, uncooked

4 cups water

¼ cup parsley, loosely

chopped1⁄3 cup dried cranberries

4 oz Goat Cheese

Zest from one orange

2 tbsp olive oil

Juice of half a lemon

Salt and pepper

Farro Salad with Goat Cheese and CranberrySERVES 6


Celebrate toge ther


Pecan TartSERVES 6-8

TART SHELL

11⁄3 cups flour

2 tbs sugar

¼ tsp salt

8 oz unsalted Vermont

Creamery Cultured

Butter, cold and cut into

tablespoon sized pieces

1 large egg yolk


PECAN FILLING

3 large eggs

½ cup dark brown

sugar, packed

½ cup maple syrup

½ corn syrup (substitute

½ cup of sugar and ¹⁄8 cup

water, if desired)

¼ cup unsalted Vermont

Creamery Cultured

Butter, melted¹⁄8 tsp salt

1½ cups coarsely

chopped pecans

1. Preheat oven to 350 degrees F.

2. In a blender, add flour, sugar and salt. Pulse to combine.

Add cold butter and blend until butter is incorporated and

mixture is pea-sized balls. Do not over mix.

3. In a small bowl, mix egg yolk and water, add to blender and

pulse to combine until dough comes together.

4. Turn dough onto a lightly floured surface, patting into a

disk or square shape (depending on the shape of your tart

pan). Roll dough until just larger than the shape of pan and

gently lift to fit pan. Press dough into flutes of pan and trim

edges with a sharp knife.

5. Using tines of a fork, pierce the bottom of the tart shell

liberally to prevent air bubbles from forming.

6. In a separate bowl, whisk eggs and brown sugar to

combine. Add maple syrup, corn syrup, melted butter, and

salt. Stir in chopped pecans and gently toss.

7. Pour filling into unbaked crust. Place tart on baking sheet

and bake tart until filling is slightly puffed and set, about

40–45 minutes.

8. Cool before unmolding and cutting.

9. Serve with crème fraîche or vanilla crème fraîche.

→ tip:Melt 4 oz of quality dark chocolate and

drizzle on tart before serving.


PIE FILLING

5–6 baking apples (like

granny smith)

2 tbsp lemon juice

¾ cup sugar

½ cup brown sugar1⁄3 cup flour

1 tsp salt

1½ tsp cinnamon

2 tbsp milk or cream

PIE DOUGH

12 oz unsalted Vermont

Creamery Cultured

Butter, room

temperature but not soft

2½ cups flour

1 tsp salt


Additional flour for rolling

pie dough

Apple Pie with Crème Fraîche SERVES 10–12

1. Preheat oven to 350 degrees F.

2. Peel and core apples, giving remaining flesh a thin slice

about ¹⁄8 of an inch thick. Place prepared apples in a large

bowl and toss with lemon juice.

3. To apples, add sugars and toss to combine.

4. Add flour, salt, and cinnamon and gently toss apples to

coat. Set aside.

5. In a separate bowl, add 2½ cups flour for the pie dough,

salt and gently toss to combine. Add the butter and using a

fork or hand held dough blender, cut the butter into the flour,

gently stirring to ensure every crumb of butter is pea size and

coated in flour.

6. Once butter is combined, add in ice water one tablespoon.

at a time, mixing till dough begins to take shape. Gently

knead with your fingers to help bring dough together. If

needed add more water a little at a time.

7. Cut dough into two sections, and gently shape into flat

disks. Roll one disk to slightly larger than your pie plate, mold

into pie plate and spoon prepared apple mixture into pie plate

and spread till filling is even.

8. Roll second disk of pie dough till slightly larger than pie

plate and lay second round of dough on top of filled pie and

crimp to seal. Adventurous bakers: lattice or use cookie

cutters to make a decorative top crust for your pie.

9. Brush the top of the crust lightly with milk.

10. Bake for 45–50 minutes, until apples are soft, and crust

is lightly golden. Let cool for 10–15 minutes.

11. Serve with a healthy dollop of crème fraîche or vanilla

crème fraîche.


→ tip:Crème Fraîche is the perfect

topping for holiday desserts. Lightly whip

and sweeten to taste.


Pink Fizz

2 oz Aged Gin, like

Stonecutter Spirits

Single Barrel Gin

0.5 oz Lemon juice

0.5 oz Lillet Blanc

Soda water

0.5 oz Pinot noir

Rosemary sprig

Combine aged gin, lemon juice and Lillet Blanc in mixing

tin with ice; stir 8–12 seconds. Strain into tall glass of ice

garnished with rosemary sprig and straw; top with soda

water. Pour pinot noir over back of spoon to float on top

of cocktail.

→ tip:Pair with Vermont Creamery Cremont on oat

cake cracker with purple fennel, blueberry lemon jam

and shaved maple flakes.


2 oz Aged Gin, like

Stonecutter Spirits

Single Barrel Gin

1 oz Coffee liqueur

0.5 oz Branca Menta

1–2 sprigs Fresh mint

Combine aged gin, coffee liqueur, Branca Menta, and six mint

leaves in a shaker; shake 8–12 seconds and strain into chilled

coupe glass. Garnish with mint leaves.

Dark Horse


Hanky Panky

1.5 oz Aged Gin, like

Stonecutter Spirits

Single Barrel Gin

1.5 oz sweet vermouth

.25 oz Fernet Branca

Orange peel

Combine aged gin, sweet vermouth and Fernet Branca in

mixing tin; stir 8–12 seconds and strain into chilled coupe.

Garnish with orange peel.

→ tip:Pair with a seed and cranberry crisp topped

with pumpkin butter, Vermont Creamery Spreadable

Goat Cheese, maple syrup and and sea salt.


1.5 oz Aged Gin, like

Stonecutter Spirits

Single Barrel Gin

1 oz Gran Marnier

0.5 oz lemon juice

1 dash Angostora bitters

Sage Leaf + Lemon Peel

Combine aged gin, Gran Marnier, lemon juice and bitters

in shaker; stir 8–12 seconds and strain into chilled coupe

glass. Lightly rub safe leaf on rim of coupe and float in drink

along with lemon peel.

→ tip:Pair with cracker topped with Vermont

Creamery Bijou slice, carmelized apple, smoked

salmon, Vermont Creamery crème fraîche and dill.

Side Ride


Ever since I was little, food has been a reason to come together and connect

with people. I could probably count on two hands the number of times my

family didn’t eat dinner together when I was growing up. Holidays meant

traveling to see lots of family, and eating until you could barely stay awake.

And one of the things I looked forward to most each year was the waffle

breakfast my mother hosted around New Year’s, when several dozen of my

parents’ friends and family would fill our home. As a result, sharing good

food with good people is one of my most favorite things.

I was raised in upstate New York, surrounded by woods and farmland,

and plenty of small businesses and local markets. After spending nearly

a decade away, I moved to Vermont, and it felt like I was home again. The

number of people that grow and create wonderful food and products in this

state never ceases to amaze me. There is such talent, pride, and support

amongst individuals and businesses here, and there’s nothing I love more

than sharing that with my own family and friends. Which I get to do often

nowadays, because I will jump at any opportunity to bring people together

around a table of full glasses and endless food.

Cheers,Carey

A note from Carey Vermont Photographer + Author of Reclaiming Provincial


vermontcreamery.com

celebrate together: recipes for holiday gatherings

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