The pressures and pleasures of planning a wedding!

                          The pressures and pleasures of planning a wedding!

Tis the season in Vermont to be looking for a spot to hold your wedding or to be putting on the finishing touches.  There are site visits, budgets, tastings, music, photography, flowers...  A lot goes into make a very special day and it can seem overwhelming.

Make a list of the aspects of a wedding that are most important.  Do you want gardens, mountains, great entertainment, rooms for all your guests, exquisite food...?  Everyone is different.  Fall in love with the place that can give you what you desire.  If you find something outside of your budget, consider a Friday or Sunday.  Midweek dates have recently become a viable option.  Be candid about what you want and what you want to spend.  It is easier for everyone to accommodate you if they know what you want.

      Everyone should look as happy as Maggie and Kevin did on their wedding day!

                                                         Happy Planning!

                                                               Colleen

Spring in Vermont

Spring in Vermont (or "Mud Season") can actually be a great time of year.  Many are put off by the melting snow and resulting mud puddles, but you'd be surprised at how many engaging things there are to do once those temperatures start rising!

Aside from Spring being the Maple Syrup Season (yes, please!) there's just something about those warm days and cold nights that make Vermont truly special.  For instance, if you'd like to indulge in true Vermont fashion, there is the New England Maple Museum located in Pittsford, VT (just about 1 hour from Dorset.)  At the Maple Museum you'll find a history of the making of maple syrup and the most complete collection of sugaring artifacts in existence!  (Along with samples and a gift shop!) www.maplemuseum.com  There are also sugar houses right in Manchester & Dorset that you can visit for a hands on experience!

You don't even need to leave the Dorset area to experience some hidden Spring gems!  Right up the road from Barrows House & The Dorset Inn is Merck Forest & Farmland Center.  At Merck Forest spring means newborn lambs!!  Merck Forest includes 3,100 acres of managed forest, a sugaring operation, and a 62 acre farm.  At the farm, along with visiting the newborn lambs, you can take a Sheep Shearing Class (April 27th), or even participate in Family Fun Farm Chores (Saturdays April 19-June 14.) www.merckforest.org

If you are an outdoor enthusiast then you should get excited about the fourth weekend of April!  Usually, on the fourth weekend of April, every year the US Army Corps of Engineers releases water from The Ball Mountain Dam (about 40 minutes from Dorset.)  The controlled release produces conditions perfect for rafting, kayaking, and canoeing...not to mention the breathtaking views!

These are just the tip of the ice berg!  Sit back, watch the flowers come to life, and enjoy Spring in Vermont!

Basil & Goat Cheese Panna Cotta 

makes about 24 bite-sized pieces

4 ounces goat cheese, at room temperature
1 teaspoon unflavored gelatin
1 cup cream
1/2 cup whole-milk yogurt
1/4 cup finely-minced chives, plus extra to garnish
Salt and freshly ground pepper to taste
1 Bunch of Basil Leaves

Chop or crumble the goat cheese finely into a bowl and set aside. Sprinkle the gelatin over 1/4 cup water in a separate bowl and set aside. Lightly grease the cups of a 24-cup mini-muffin pan with baking spray or vegetable oil.

Warm the cream & basil leaves over medium-high heat until small bubbles form around the edges.  Let the basil steep for 2 minutes.  Discard the basil leaves.  Stir in the goat cheese and keep stirring until it melts into the cream. Turn off the heat and add the softened gelatin. Whisk vigorously until the gelatin and any remaining bits of goat cheese are thoroughly incorporated. Stir in the yogurt and the chives. Taste season with salt and pepper.

Transfer the warm cream mixture to a glass measuring cup and carefully fill each well of the prepared mini-muffin pan. Refrigerate for four hours, or overnight.

Enjoy,

Chef Matt