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.
Posted on 01. Sep, 2010 by blogadmin
Bored with chips and dip or cheese and crackers? Include seasonal flavors in your appetizers at your next big celebration and leave a great impression on your guests! Create this delicious app with seasonal VT apples, Dakin bacon and maple syrup. Follow the simple 5 step recipe below and WOW your next crowd.
Maple Bacon Apple Appetizers
- 1/2 lb bacon sliced and cooked partially
- 1/4 cup maple syrup
- 4 apples, cut into 6 segments & in 1/2
- 3 tbsp dijon mustard
- 1/4 cup Parmesan cheese
- 1 cup bread crumbs
- 1 egg
- Roll bacon around apple and hold together with a toothpick.
- Mix bread crumbs and parmesan together.
- Roll bacon and apple in bread crumb mix.
- Mix maple syrup, dijon and egg together, then roll in maple syrup mix.
- Bake until bacon is cooked.
Recipe from The Official Vermont Maple Cookbook, third edition
Posted on 26. Aug, 2010 by blogadmin
Its that time of year… when the leaves will start changing and the chilly air starts swinging in. Apple picking season is just around the corner and we will be providing you with original, apple recipes filled with Vermont goodness!
It’s also the best time for our Harvest Sale on Ribs and Steals on our Maple Syrup. Not to mention that our 20 new products are coming in, so savor the last few months of bearable outdoor weather and BBQ some ribs, summer style sausages or Smokehouse Favorites.
Posted on 24. Aug, 2010 by blogadmin
Have you wondered where your maple syrup comes from? Sam Cutting, President of Dakin Farm tells the story of Dakin Farm Pure Vermont Maple Syrup from the origin or the syrup to the final canning by his youngest daughter and his father. Click below to watch:
Posted on 24. Aug, 2010 by blogadmin
We hope to provide you with not only the best products, but an insight into our beautiful surroundings, grassroots Vermont culture, as well as our time-honored and classic Vermont recipes.