Recipes
Maple & Cheddar: Two Recipes for Your Fall Harvest
We’re deep into a fruitful harvest season at Shelburne Farms, and you’re likely pulling armfuls of vegetables from your backyard garden, or else your CSA share produce is piling up on your counter. One can only pickle and preserve so much, so to help you eat up some of those fresh veggies, our Inn Kitchen is sharing two delicious dressing recipes to put to good use this season. Featuring two of our most popular farm exports — cheddar cheese and maple syrup, these dressings are good for pouring over salads and roasted vegetables, but also thick enough to use as a dip for crudité.
Maple Balsamic Vinaigrette
Ingredients
- 1 cup balsamic vinegar
- ¾ cup maple syrup
- ½ cup Dijon mustard
- 2 Tbsp tamari (or soy sauce)
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp ginger powder
- 2 cups canola oil
Method
- Combine all ingredients into a blender except the canola oil.
- Slowly stream in the canola oil while blending to emulsify.
- Refrigerate until ready to use.
Cheddar Peppercorn Dressing
Ingredients
- ½ cup mayonnaise
- 1 ½ Tbsp freshly cracked peppercorn
- ½ cup Shelburne Farms Two-Year Cheddar, grated
- 2 Tbsp white wine vinegar
- 2 cloves garlic
- ½ tsp salt
- ½ cup sour cream
- Buttermilk to taste
Method
- Using a food processor, blend together the mayonnaise, pepper, cheddar, white wine vinegar, garlic, and salt.
- Fold the mayonnaise cheddar mixture into the sour cream.
- Use the buttermilk to thin the dressing to desired consistency.
- Refrigerate until ready to use.