Make Your Holidays Ring With Farmer-inspired Recipes From Cabot® Creamery Cooperative
The farm family owners of Vermont-based Cabot Creamery Cooperative are gearing up for the holiday season with easy-to-make recipes the whole family will enjoy. Whether you celebrate Christmas, Hanukkah, Kwanzaa, Muharram or any other special holiday, Cabot has a wide range of delicious dairy products and recipes for you and your family.
“The holiday season is a time to celebrate family and friends,” says Claire Poupore, whose family owns and operates PAPAS Dairy in North Bangor, New York, one of the 1200 farm family owners of Cabot Creamery Cooperative that are located throughout New England and upstate New York. “The PAPAS Dairy name is an acronym from the first names of my sons (Peter, Alan, Patrick, Aaron and Scott). We lost Patrick due to an accident, but his brothers and their children – and even some of the grandchildren – now run the farm. We gather together each Christmas to celebrate the season, share our blessings and enjoy each other’s company,” Claire said. ”And of course, we always enjoy great food. One of my favorite recipes for the holidays is my Cheesy Broccoli Casserole. It’s a big hit with the entire family, and it’s easy to make. Best of all, it’s loaded with delicious Cabot Sharp Cheddar. If you want to give it a little more kick, you can substitute the Cabot Sharp Cheddar with Cabot Extra Sharp Cheddar. Is it a hit with family and friends? ”Well,” Claire exclaimed, “I’ll say this, I’ve never had to worry about leftovers!”
Everyone knows the holidays can be hectic, but they don’t have to be a nightmare. All it takes is a little, okay, a LOT of planning! And if anyone knows how to plan for the holidays, it’s Bob and Beth Kennett, owners of Liberty Hill Farm Inn located in Rochester, Vermont. Like the Poupore family, the Kennetts are also one of the 1200 farm family owners of Cabot. Fall foliage season and the holidays are the busiest times of the year at Liberty Hill. The Kennetts plan well-ahead for the all that goes on between running their 240-acre farm, tending to more than 270 cattle, and operating one of the most beautiful and popular Bed and Breakfast-style Inns in Vermont.
“The holidays can get pretty hectic,” Beth says. ”So Bob and I have to plan carefully for all that goes on. We’re full-time farmers and full-time inn-keepers so there’s always plenty to do. The trick is to plan ahead and to keep things simple. There’s no need to overdo things. After all, the holidays should be about family, friends and good food. That’s not to say you can’t get creative with your cooking,” she adds. ”But you need to prepare ahead of time. For example, don’t wait until the last minute to go grocery shopping. The crowds will stress you, and you might not find what you need. Prepare as many dishes as possible in advance and save only the ones that must be made at the last moment for same-day preparation. And don’t be afraid to ask for help! When it comes to the holidays, too many cooks CAN’T spoil the soup,” she laughs.
“One of my favorite holiday appetizer recipes is my Vermont Cheddar Gougeres with Smoked Salmon Filling, “Beth said. ”They sound complicated, but they’re not. They’re made with Cabot Salted Butter, King Arthur Flour, Cabot Seriously Sharp or Cabot Private Stock Cheddar, Cabot Vermont Premium Creme Cheese and Cabot Regular Sour Cream. They’re easy to make, and your guests will love them.”
What’s the one piece of advice that Claire and Beth want to share with everyone this holiday season?
“That’s simple,” they said. ”Slow down, enjoy your family and friends, and don’t sweat the little things. There’s plenty of time for that next year!” they teased.
From everyone at Cabot Creamery Cooperative, “Cheers to all for a joyous holiday season and a Happy New Year!”
Shop online for your favorite Cabot products at: https://www.shopcabot.com/
1 large egg
1 (16-ounce) bag frozen cut broccoli, thawed
1 (10 3/4-ounce) can condensed cream of mushroom soup
6 ounces Cabot Sharp Cheddar or Extra Sharp Cheddar, grated (about 1 1/2 cups)
1/2 cup mayonnaise
1 small onion, chopped
1 sleeve Ritz crackers, crushed
1 stick (8 tablespoons) Cabot Salted Butter
1. Preheat oven to 350 degrees F. Lightly coat 9-by-13-inch baking dish or large skillet with cooking spray.
2. In large bowl, lightly beat egg with fork or whisk until well combined; add broccoli, soup, cheese, mayonnaise and onion and stir together well.
3. Spread mixture evenly in prepared baking dish or skillet. In small bowl, mix crackers with butter; sprinkle evenly over broccoli mixture.
4. Bake for 45 minutes to 1 hour or until golden and bubbling.
1 cup water
1 stick (8 tablespoons) Cabot Salted Butter, cut into cubes
1/4 teaspoon salt
1/4 teaspoon sugar
1 cup King Arthur Unbleached All-Purpose Flour
4 large eggs
6 ounces Cabot Sharp Cheddar, Extra Sharp Cheddar, Seriously Sharp Cheddar or Private Stock Cheddar, grated (about 1 1/2 cups)
1/3 cup grated Parmesan cheese, divided
1 teaspoon dry mustard
Pinch ground red pepper (cayenne)
8 ounces Cabot Vermont Premium Cream Cheese, softened
1/2 -1 cup finely minced smoked salmon*
1/4 cup finely chopped fresh chives
1 tablespoon hot sauce
About 3 tablespoons Cabot Regular Sour Cream
1/4 cup finely chopped red bell pepper
To make gougeres:
1. Preheat oven to 425 degrees F. Line baking sheet with parchment paper.
2. In saucepan, heat water, butter, salt and sugar until butter is melted.
3. Add flour all at once and stir vigorously until mixture breaks away from side of pan and forms smooth ball.
4. Remove from heat and let rest for two minutes. Beat in eggs one at a time, stirring quickly so egg doesn’t cook, until dough is firm, smooth and waxy.
5. Add all of cheddar, all but 2 tablespoons of Parmesan, mustard and red pepper, and stir until well blended.
6. Transfer mixture to a pastry bag fitted with large plain tip. Pipe dough into two dozen small round mounds, evenly separated. Sprinkle tops with remaining Parmesan.
7. Bake for 10 minutes. Reduce oven temperature to 375°F and bake for 20 to 25 minutes longer or until completely golden brown.
To make filling:
1. Beat together cream cheese, salmon, chives and hot sauce.
2. Stir in sour cream to achieve proper consistency for filling. Stir in red peppers.
3. Make small slit in side of each gougere. Scrape filling into pastry bag or plastic bag. Cut off corner and squeeze some of filling into each gougere.
*or use crumbled bacon or minced ham
Recipe courtesy of Liberty Hill Farm, Rochester, VT