Posted on 08. Dec, 2010 by blogadmin
We love providing you with great, fresh recipes from local Vermont restaurants people and other farms out of “The Official Vermont Maple Cookbook” but don’t completely give up if you don’t have time to make something like the salsa. Chutneys and sweet mustards go great with pork… so if you don’t have time to make your own, think of buying chutney or sweet mustard as a condiment instead!
The following recipe is taken from “The Official Vermont Maple Cookbook,” but it is originally from the Middlebury Inn in Middlebury, VT.
Pork & Sauce:
- 1.5lb trimmed Pork Loin cut into eight, 3oz pieces
- 1 Cup All Purpose Flour
- 1 Tablespoon Kosher Salt
- 1/2 Tablespoon Black Pepper
- 1 Cup Canola or Olive Oil
- 1 Cup Maple Syrup
- 1/4 Cup Bourbon
- 1 Stick of Cubed, Unsalted Butter
- 3 Apple (Honeycrisp, Fuji, Pink Lady, Macintosh) Finely Diced
- 2 Tablespoons Minced Red Onion
- 1 Tablespoon Minced Jalapeno
- 1 Tablespoon Cilantro
- Juice of 1 Lime
- 1 Clove of Garlic, Minced
- Pinch of Salt
- In a mixing bowl combine all of the ingredients for the salsa and mix thoroughly. Let this bowl rest in the refrigerator for 1 hour.
- Pound the pork loin flat with a mallet or rolling pin.
- Place a large saute pan to warm on the stove & place half the oil in pan.
- Dust both sides of pork loin lightly with flour, salt & pepper.
- Saute the pork on both sides until almost fully cooked and remove from t he pan.
- Repeat the process until all pork has been cooked.
- After all pork has been cooked, add the rest of the oil and into pan and then pour in maple syrup & bourbon– stand back as you do this! *if you have a gas stove, this will light up like napalm, if you have electric, you’ll get an alcohol steam back, so please stay alert when mixing these ingredients!
- Slowly drop the cubes of butter into the liquid and whisk until fully incorporated– do not stop whisking until it’s all in.
- Place the pork back in the pan and season the sauce with a little salt and pepper and put to the side.
- Place the pork medallions evenly across a platter and pour the sauce over top. Spoon a little apple salsa onto each one and serve!
- Serves 4 people. ENJOY!!
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.