"We see Sissy Hicks as the Alice Waters of Vermont," says Michael Stern" - relying on local farmers and greengrocers, cooking meals that reflect the seasons, and creating a menu that is at once respectful of tradition and yet always surprising. . . . This cookbook is one that cooks will turn to for ideas for Sunday dinners, company's-coming meals, candlelight suppers, and leisurely family breakfasts on a weekend morning. And it will be a book that readers will want to curl up with by the fire on a winter's evening."

The Dorset Inn, a special-occasion extraordinarily romantic restaurant, is a destination for those who go through southern Vermont to ski and sightsee. People honeymoon here, have anniversary meals here, and come to the Dorset Inn to get away from it all.

The Dorset Inn is a place rich with historical association with the very beginnings of America and American cooking. It was on the Dorset Village Green that the Green Mountain Boys prepared for battle in the Revolutionary War and just down the road is Arlington, where Norman Rockwell created his most beloved paintings.

Elegant Comfort Food from the Dorset Inn not only celebrates the history of the inn and the spirit of America found in New England. It also is a practical cookbook containing recipes founded on a tradition of hearty portions, clarity of flavors, and transformation of leftovers into glorious meals, but refined and elevated.

Elegant Comfort Food from the DORSET INN

By JANE STERN MICHAEL STERN

Rutledge Hill Press

Copyright © 2007 Jane Stern Michael Stern
All right reserved.
ISBN: 978-1-40160-198-0

Contents

Acknowledgments.............................ixForeword....................................xiIntroduction................................xiiiBREAKFAST...................................1APPETIZERS..................................13LUNCH OR BRUNCH.............................29SOUPS.......................................45SALADS & DRESSINGS..........................61POULTRY.....................................79BEEF, PORK, LAMB & GAME.....................93FISH........................................109SAUCES......................................123VEGETABLE DISHES............................147PASTA.......................................173DESSERTS....................................183Index.......................................203

Chapter One

Breakfast

French Toast Buttermilk Pancakes Buckwheat Pancakes Corn Cakes Warm Blueberry Banana Compote Hot Apple Oatmeal Cereal Bran Muffins Buttermilk Biscuits Aunt Phinney's Granola

French Toast

Using a real French baguette gives French toast an entirely different nature than that made with ordinary sliced bread. This is French toast with character ... and creamy insides.

6 eggs 1/4 cup sugar 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 2 cups milk French baguette 4 tablespoons (1/2 stick) butter for sauting

Preheat the oven to 400F. Whisk the eggs, sugar, cinnamon, nutmeg, and milk in a medium bowl. Slice the baguette on the diagonal into eight 1/2-inch slices. Dip them in the egg mixture until thoroughly soaked. Heat the butter in a medium saut pan over medium-high heat. When the butter is hot but not burnt, add the bread slices. Brown on one side then turn and brown the other side. Transfer to a baking dish and bake until golden brown and fluffy, about 8 minutes. MAKES 4 SERVINGS, 2 SLICES PER PERSON

Buttermilk Pancakes

Our favorite memory of eating pancakes at the Dorset Inn is sitting in the sunny breakfast room and watching Sissy's late bassett hound, Fergie, saunter up to our table and plaintively look up in hopes of getting a snack. Who could resist? We gave Fergie her pancake without maple syrup, but for human consumption, syrup is a must!

2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 2 tablespoons sugar 1 teaspoon vanilla extract 1/4 teaspoon ground nutmeg 1/2 teaspoon salt 2 eggs 2 cups buttermilk

In a large mixing bowl combine the flour, baking powder, baking soda, sugar, vanilla, nutmeg, and salt. Whisk together the eggs and the buttermilk in a separate bowl. Slowly whisk the egg mixture into the flour mixture. That's it! Drop small dollops of the pancake batter on a lightly buttered griddle or pan over medium heat. Brown the pancakes on both sides.

MAKES 4 SERVINGS

Buckwheat Pancakes

The tawny character of buckwheat cakes gets a delicious tang from the buttermilk in this batter. For some reason buckwheat pancakes seem more right when they have a smaller diameter.

1 cup buckwheat flour 1 cup all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 eggs 2 cups buttermilk

Mix the flours, baking powder, baking soda, and salt together in a medium bowl. In a small bowl, whisk together the eggs and buttermilk. Slowly whisk the egg mixture into the flour mixture. Drop small dollops of the pancake batter on a lightly buttered and heated pan or griddle. Brown the pancakes on both sides. MAKES 4 SERVINGS

Corn Cakes

Corn cakes are a favorite New England variation on the theme, and they are especially wonderful if you have fresh, sweet kernels just cut off the cob. If you do, save some of that "milk" that comes away when you cut them and add it to the batter for flavor.

2 cups yellow cornmeal 1 cup flour 2 tablespoons sugar 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon salt 4 eggs 2 cups buttermilk 2 cups fresh or frozen (and thawed) corn kernels

Mix the cornmeal, flour, sugar, baking powder, baking soda, and salt together in a medium bowl. In a separate bowl, whisk together the eggs and the buttermilk. Gently whisk the egg mixture into the flour mixture. Fold in the corn. Drop the batter onto a well-buttered griddle or pan over medium heat. Brown on both sides.

MAKES 6 SERVINGS

Warm Blueberry Banana Compote

A luxurious topping for French toast or pancakes ... or even for ice cream at dessert. Be sure to serve it warm.

2 cups fresh blueberries, washed, or frozen blueberries, thawed 2 bananas, sliced 1/2 cup honey 1 teaspoon ground cinnamon

Preheat the oven to 350F. Combine the blueberries, bananas, honey, and cinnamon in a small roasting pan. Bake for 30 minutes, stirring occasionally. The blueberries and bananas will be soft. Serve at once or refrigerate for later use. MAKES 6 TO 8 SERVINGS

Hot Apple Oatmeal Cereal

It's amazing just how wonderful real oatmeal tastes if you've grown accustomed to the quick-cook kind. Sissy's version, sweetened with brown sugar, apples, and raisins is a hearty, healthy meal.

4 cups milk 1/2 cup brown sugar 2 tablespoons butter 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 2 cups rolled oats 2 cups chopped apple 1 cup raisins

Preheat the oven to 350F. Mix the milk, brown sugar, butter, salt, and cinnamon in a heavy, ovenproof pot and bring to a boil. Immediately remove from the heat and add the oats, apple, and raisins. Return the pot to the heat and bring to a simmer. Then put the pot in the oven, covered, and bake for 30 minutes. MAKES 4 TO 6 SERVINGS

Bran Muffins

Every region of the country has its own favorite morning breadstuff, including cinnamon rolls in Iowa, biscuits throughout the South, and buttered Cuban toast in Tampa. In New England, donuts are big, but muffins are even more beloved. Muffin making is an art from Connecticut to the Canadian border. Sissy's bran muffins have a rugged texture that make them a joy to tear into hunks along with that morning cup of coffee.

2 cups raisins 5 teaspoons baking soda 2 cups boiling water 1 cup vegetable oil 1 cup brown sugar 1 cup molasses 4 eggs 5 plus 1/2 cups flour 1 teaspoon salt 6 cups bran cereal 1 quart buttermilk 1 cup chopped walnuts

Combine the raisins and baking soda in a large bowl. Pour the boiling water over the raisins. Let cool. In a large bowl, mix the oil, brown sugar, and molasses. Add the eggs and beat well. Add 5 cups flour, the salt, and cereal. Pour in the buttermilk and mix...