Liquid Gold

This is the time of year that many of us locals look forward to for a couple of reasons.  First, the end of winter is at least on the horizon, although that means that skiing and shredding is coming to a close for another year.  Most importantly, the beginning of March brings us to Sugaring season.  The below freezing nights and warm spring days brings the deep forests and farmlands alive with  farmers and the like hoping to cash in on natures bounty of Maple Syrup.


The long process to the finished product begins by collecting the sap produced by the Sugar Maple tree.  The individual sap buckets have given way to more commercial ways of collecting sap by pipelines to a holding tank.  The sap (about 2% sugar) is then transported to the sap house where it is boiled and the excess water evaporates leaving the caramelized sugars.


The weekend of March 22-23 brings us to the annual Maple Sugar Open House at many local sap houses.  There are festivities for kids, tours of sap houses producing maple syrup, and complimentary samples of maple syrup, maple cream and candy.

If you find yourself passing The Dorset Inn, be sure to stop and enjoy a short stack of pancakes or French Toast with Pure Vermont Maple Syrup and a side of Wallingford Locker Bacon.  You'll be glad you did!

Got Bacon?

Where is your bacon smoked?
Ours is applewood smoked in Wallingford Vermont 
by our friends at the Wallingford Locker.

Belgian Madness

Belgian Ales are great any time of year, but on the cold and windy days, they really hit the spot.  We have a nice selection of them at The Dorset Inn, running the gamut. 

On the lighter side we have the really light Stella Artois, and the crisp, rustic, Hennepin Saison Farmhouse Ale.  In the middle is spicy and refreshing, amber, Rare Vos.  The heavyweights are fruity, Burgundian, Brewery Ommegang's Abbey Ale, and the rich, full bodied, Three Philosophers Quad.  Perfect by the fire on a cold winter's night!

PS  Really limited editon!  Monk's Café Flemish Sour Red Ale! 
Brewed in Belgium, when it's gone, it's gone!

Cheers!

Paddy

The Incredible Edible Egg

One of my many hats at The Dorset Inn and Barrows House is that of a Breakfast Cook. It’s one of the hats I enjoy most actually. Egg cookery is a skill that many cooks never master. It’s said that the folds in a classic Chef’s Toque represent the 100 ways to cook an egg. I don’t claim to know them all but I do make a darn fine Omelet. I am asked why my omelets are so fluffy. I feel there are two reasons. I like to use an immersion blender to beat my eggs. This ensures and well blended egg mixture. Also I fold my eggs gently as they cook in

in the pan. This incorporates air and also builds layers in the omelet. Fluffiness is the awesome bi-product!

Here’s a recipe for one of my favorite omelets.
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The Dorset Inn’s House Smoked Turkey and Cabot Cheddar Omelet: Serves 2

6 Large Vermont Eggs (Come to VT and pick some up!)

4 slices DI House Smoked Turkey Breast ( I’ll sell you some at a bargain price if you ask Nicely!)

3 slices Sharp Cabot Cheddar Cheese

2 Tablespoons Cabot Butter-Unsalted

A little bit of Vermont Spring Water (Got’s to come here to get it)

Either use two small non-stick pans or one large non-stick pan.

Scramble the eggs well with a whisk or immersion blender.

Over medium heat melt the butter.

As the butter begins to sputter add the eggs.

Using a heat treated rubber spatula gently lift and fold the eggs.

As the omelet begins to take shape and firm up, flip it over.  (Go on, it’s fun!)

Add the turkey and cheese.

Squirt a little water around the edge (this keeps the eggs from browning and the steam helps warm up the turkey and cheese), cover with another pan or place into a pre-heated oven for a minute.

Fold onto a plate and enjoy with whatever you like!