Posted on 01. Dec, 2010 by blogadmin
Two of the most recognized and best flavors from Vermont come together to provide some of the most exciting new flavors from Vermont; just in time for holiday celebrations. Authentic food and beer pairings never get old!
Yes! We are proud to partner with “A Taste of Vermont: Long Trail Ale” by offering their Legendary Long Trail Vermont Cheddar Ale Soup and Long Trail Beer Bratwurst made right in our own sausage kitchen at Dakin Farm. To purchase these latest tastes of Vermont visit either of our Vermont Stores in South Burlington or the farm in Ferrisburgh or purchase online and we’ll ship them right to your door. In addition, we’ll be having a contest! Four lucky entrants will win $100 Dakin Farm gift certificates. (You can enter again after each winner is announced!)
Feeling lucky? Simply visit the Long Trail homepage and sign up (2 winners announced in December, 1 in January and the last in February). Stay tuned to our social media channels to learn more about holiday entertaining, gift giving and the great taste of Long Trail Ale and Dakin Farm.
Here is a rundown of the tasty products our partnership has to offer—suggestions for further products or are always welcome!
A couple of years ago on a crisp October day we stopped by the Long Trail Brewery in Bridgewater Corners, VT for lunch. The menu included their very own Vermont Sharp Cheddar Ale soup. One taste and we were hooked for life. We convinced them to share the recipe and now you can taste the flavor of Long Trail in every spoonful of our hearty cheddar ale soup made with extra sharp Vermont cheddar cheese, fresh quality ingredients like fresh onions and peppers, creamy Vermont butter, peppers, spice and of course Long Trail Ale. Now you can enjoy the taste of Long Trail cheddar ale soup no matter where you live.
Our skilled sausage makers at Dakin Farm developed our own exclusive recipe for Beer Bratwurst made with Long Trail Ale. It’s a Bavarian Style bratwurst with the unmistakable flavor of Long Trail. Fully cooked, just warm and serve.
Remember to also follow Long Trail on Twitter and “like” them on Facebook!
Posted on 19. Nov, 2010 by blogadmin
Looking for an easy Sweet Potato side dish recipe for this Thanksgiving with a little more rustic flavor? Nancy and Sam Cutting share another one of their time honored family recipes!
1 cup brown sugar
1/2 cup flour
1 cup chopped pecans
1/2 cup softened butter
8 cups of mashed cooked sweet potato
1/2 cup butter
1/4 cup milk or cream
1 Tablespoon maple syrup
salt and pepper to taste
- Preheat oven 325 F.
- In mixing bowl slowly beat cooked sweet potato with 1/2 cup butter, 1/4 cup milk, 1 Tbsp maple syrup until the mixture is smooth.
- Transfer the mixture into a baking dish
- In a separate bowl, combine 1 cup brown sugar, 1/2 cup flour and 1 cup chopped pecans.
- Sprinkle topping over the sweet potato mixture and bake for 30 minutes until golden brown!
We hope you enjoy this recipe and please let us know what you think once you try it!
Posted on 16. Nov, 2010 by blogadmin
A simple, super easy and delicious recipe for a Thanksgiving side or appetizer from Nancy and Sam Cutting from their table to yours! Dakin Farm’s products are always created with the intentions of versatility by letting them stand alone and using them in recipes. Here is one of the Cutting Family’s favorite holiday dishes, made with Cranberry Sausage Stuffing!
For larger servings feel free to use large Portabella mushrooms (cut # of mushrooms in 1/2 for ingredients) but we usually like either Baby Bellas or regular white mushrooms for bite size portions!
Preparation & cooking:
Posted on 15. Nov, 2010 by blogadmin
Have you ever tried any of our products or are you dying to try something new? In addition to 10% until November 24th, we would like to offer someone a $25 credit towards their next online purchase. We will be randomly choosing a winner on Thursday, November 18 at 12 pm EST.
A few simple rules:
- “Like” our page at www.facebook.com/dakinfarm (not required: follow us on twitter, too! @dakinfarm)
- Just say Hi or leave a comment on our November 15 Facebook posting about your favorite VT product.
- On Thursday, we will randomly choose a winner to win the $25 credit!
CONGRATS, BETH ZIMMERMANN!
Thanks for participating and good luck!!
Posted on 05. Nov, 2010 by blogadmin
We wanted to offer our local customers & Vermont visitors a chance to sample some our new products that we are super proud to have as a part of our line of excellent Dakin Farm product. Come into one of our stores from November 9-12 and get a “buy 1 get 1 free” special deal on all and every single new item. Click below on the coupon to download a version you can print and use in store! Want to see the new products? Click HERE.
We look forward to your feedback on our new line of products including soups, desserts and sides!
Posted on 29. Oct, 2010 by blogadmin
By Pauline Couture from Westfield, VT
On Sunday, there will be football and there will be Halloween so why not mix a little traditional maple flavor into some holiday treats? The recipe below is super tasty, has a little bit of that orange-Halloween flare and we do recommend to spice the marinade up with some red chili flakes(if you wish to do so)!
You need the following ingredients:
1.5 cup buttermilk
1/3 cup Vermont Grade A Dark syrup
2 oranges-seeded, peeled and sectioned
1 Tablespoom cinnamon
20 chicken wings
Follow these simple steps!
- Process first four ingredients to make a course puree.
- Put wings & puree in a gallon sized baggie and refrigerate for at least 2 hours, turning occasionally.
- Grill and baste with marinade until done, avoid scorching.From The Official Maple Cookbook of Vermont, Third EditioN
Posted on 22. Oct, 2010 by blogadmin
Our bacon is made in small batches, just like it has been for the last 50 years– click on the bacon picture below to watch our video. We are proud of our product and proud to have several generations working at our farm. The first person to answer the following question correctly, will receive a $25 credit on their next order from Dakin Farm.
What is Carolyn’s (Sam Cutting’s daughter) favorite time of year at the farm and what is her favorite product? (clue:: the answer is in our social media- Facebook, Twitter, YouTube…somewhere)
Please answer the questions on our Facebook post and we will answer the winner at 4p.m. on Monday, October 25.
We now sell & make soups, chilis, pizza quiches (yes!) & whole smoked-turkeys. This is going to be a great holiday season.
Posted on 08. Oct, 2010 by blogadmin
A line of soups including a regional favorite, Long Trail Cheddar Ale Soup. A couple of years ago on a crisp October day we stopped by the Long Trail Brewery in Bridgewater Corners, VT for lunch and the menu included their very own Vermont Sharp Cheddar Ale soup. One taste and we were hooked for life.
Our other soups, just as delicious and made locally, include Smoked Turkey & Wild rice Soup and from our favorite local seafood joint, Shanty on the Shore Clam Chowder.
3 Varieties of VT inspired chili! Black bean & smoked turkey chili with Maple Syrup, Bison Chili with Maple Syrup and three bean chili with maple syrup. All three of our hearty chili varieties are made with healthy gourmet quality ingredients including a touch of pure Vermont maple syrup to add flavor and just a touch of sweetness.
Quiche Crust Pizza. For years our customers and our own families have raved about how good pizza is with Dakin Farm smoked meat and cheese. In our ongoing efforts to bring more fully prepared and tasty items to your table year round we made our own mini pizza’s with quiche crust. These will
Maple Roasted & Herb Rubbed Whole Turkey. Our special basting method combined with a long, slow cooking process produces a moist and tender turkey with just the right hint of maple, herbs and spices.
Posted on 22. Sep, 2010 by blogadmin
Interested? This is what you need to do:
- Make your typical weekday (Monday-Friday) breakfast… then take a picture of it.
- Upload it under “photos” on our Facebook page at www.facebook.com/dakinfarm
- Include a caption under the picture explaining what you made for breakfast.
- We will choose a winner based on who we think needs a breakfast makeover the most, with the best caption.
- Winner will receive a package of Cob-Smoked Bacon and a Quart of Maple Syrup. YUM!
- Only one submission per person.
- Photos must be uploaded by 12pm EST on Oct. 1, 2010. Winner will be announced by 3pm EST on Oct. 1, 2010.
- Open to US residents only.
Posted on 14. Sep, 2010 by blogadmin
Danielle Devlin of BakeAria, LLC, is now creating wonderful Desserts and Baked Goods for our product line. Every piece is handmade by Danielle herself, click to watch her below as she shows us some tricks on baking Rugelach and reveals her product line inlcuding:
Maple Pecan Rugelach: We’re so excited to be able to offer you this handmade, outrageously delicious pastry here for the first time! Made with all natural ingredients and our unique twist of Pure Vermont Maple Syrup and fresh pecans; a combination that simply can not be beat.
Maple Poached Pear Tart: This lovely dessert pastry would be equally “at home” in the finest French restaurant as it would be on your own dessert table. Hand made with a Frangipane of fresh eggs, sugar and almonds baked into a light and flaky pastry shell and topped with maple marinated pears. Shipped frozen to arrive firm and cool and ready to serve. A true delight from our skilled Vermont pastry chef.
Mini Fruit Pies: We’ve captured the flavor of summer field and autumn orchard with our mini lattice top fruit pies. Just like Grandma used to make only smaller. The crust is light and flaky and they are not too sweet. There is just enough sweetness to compliment, not overpower the luscious fruit. They arrive cool and ready to warm or serve straight from the package. Indulge in a 4″ pie or share half with a friend.
Mixed Dried Fruit Scones: Baked with pride by our own Danielle Devlin in her home bakery located in Sheldon Vermont using only the finest, fresh, local ingredients. Our scones are flash frozen the day they are made to lock in their fresh flavor. We ship them to arrive ready to eat right from the package or you may warm them in your oven. We’ve included two each of Danielle’s most popular flavors: Dried Wild Blueberry with Lemon, Cranberry-Candied Ginger and Dried Apricot. Taste the homemade goodness in each bite.
Maple Crème Brulée: This is a true Crème Brulée expertly prepared with only the finest, fresh ingredients from Vermont. Our creamy custard base is the perfect contrast to the intense maple topping. Made by hand in the traditional way with fresh dairy cream and a fired maple sugar top. Packed in reusable ramekins.