We made the list! Ten Vermont companies are finalists in the Martha Stewart American Made contest. The contest honors, “makers, small-business owners, and creative entrepreneurs in the fields of crafts, design, food, and style.” On-line voting for your favorite producers goes from September 15th – October 13th! Check out our page to vote! Learn more in the Burlington Free Press article and join us this Friday for the Yelp event in Burlington, Vermont.
It’s fall here. What more can I say? My dog is now sitting on my feet most hours of the day warming them, we’ve come and gone to the Tunbridge Fair to watch the horse-pull and the bucks smell! Breeding season is just around the corner and that means both the males and females are already starting to act squirrely!
Apples dipped in Fat Toad Farm Cinnamon Goat’s Milk Caramel. Buy here now!
Have you had it yet? An affogato is a great end of summer treat. It’s an incredibly easy and delicious dessert to make. Here ya go, step-by-step:
1. Scoop ice cream into cup.
2. Make hot shot of espresso.
3. Pour espresso over ice cream.
This newcomer is ready to spice up your everyday snack; so sit down with your favorite ice cream and add a healthy drizzle, get out a big bag of pretzels and get ready to dip or see if you can stand the heat and eat it by the spoonful. Regardless of how you enjoy it, your relationship with caramel will never be the same!
with Spicy Dark Chocolate Caramel Dipping Sauce
Pipe’em, Fry’em and Dip’em
Adapted from The Kitchy Kitchen
Time: 20-30 minutes
Yield: 8-12 Churros (depending on size)
1 cup Water
2 Tablespoons White Sugar
2 Tablespoons Butter, melted
1 teaspoon Salt
1 cup All-purpose Flour
2 quarts Vegetable Oil for frying
1/2 cup white sugar, or to taste
1 teaspoon ground cinnamon
In a small saucepan over medium heat, combine water, sugar, salt, and butter. Bring to a boil and remove from heat. Immediately stir in flour and mix until it forms a ball. Heat oil for frying in deep-fryer or deep skillet to 375 degrees F. Pipe strips of dough four inches long into hot oil using pastry bag. Fry until golden (about 10 minutes, constantly flipping); drain on paper towels.
Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon sugar mixture. Warm the caramel over medium heat in a small sauce pan and serve with the churros.
Grilled Peaches with Greek Yogurt and Goat’s Milk Caramel Sauce
2 ripe Peaches
Butter or Vegetable Oil
½ cup Greek Yogurt or Crème Fraiche
½ cup Fat Toad Farm Original Goat’s Milk Caramel
Heat grill to medium-high heat. Cut peaches in half and remove pits. Brush insides of peaches with melted butter or vegetable oil. Place pit side down on grill and let cook for 4-5 minutes or until peaches begin to soften and grill marks appear. Brush tops with butter or oil and flip. Cook for a few more minutes. Remove and fill insides with Greek yogurt or crème fraiche. Drizzle with caramel and serve warm!
To tea and cookies! Enjoy these classic madeleines dipped in rich, velvety caramel with a cup o’ tea this rainy afternoon!
Makes 24 Madeleines
Adapted from the Kitchn
4 oz (1 stick), plus 3 Tablespoons unsalted butter
2/3 cup white sugar
1 cup all-purpose flour, plus 1 tablespoon, divided
2 large eggs
1 teaspoon vanilla
Pinch of salt
1 Tablespoon lemon juice
1 Tablespoon lemon zest
1 8 oz jar of your favorite flavor Fat Toad Farm Goat’s Milk Caramel
1. Preheat the oven to 350F. Melt butter in a small saucepan. Set 3 tablespoons aside. Let the rest of the butter cool slightly.
2. Prepare dry and wet ingredients in separate bowls. In a medium bowl, whisk together one cup of the flour and the sugar, and set aside. In another medium bowl, whisk the two eggs with the vanilla, salt, lemon juice, and lemon zest until the eggs are frothy.
3. Combine dry and wet ingredients. Add the eggs to the flour. Using a spatula, stir until just combined. Add the 4 ounces of melted butter and continue to stir. Do not over mix. Cover bowl with plastic wrap and refrigerate for at least one hour.
4. To prepare pans, add the remaining tablespoon of flour to the 3 tablespoons reserved butter and stir to combine. Using a pastry brush, brush the interiors of the shells with the butter-flour mixture until well-coated. Fill each shell with 1 tablespoon of batter.
5. Place both pans on a baking sheet and bake for 16-20 minutes. Check after 8 minutes and rotate pans. When done, madeleines should be brown around the edges and puffy in the middle.
6. Allow madeleines to cool for a few minutes and remove from pan to a cooling rack. Drizzle with caramel and serve with a cup of tea and ENJOY!