We have had an exceptional peach season here in Vermont! This is the first time my trees really produced and the branches are bent right to the ground. I was worried the tree might break so I picked a bunch of peaches to remove some of the weight. Naturally I found a way to preserve them with maple syrup!
Awhile ago, a windstorm blew down one of my favorite apple trees. Matt, ever the optimist, suggested we make some apple chips for smoking meat. It has turned out to be one of my favorite dishes. I start the day before with a maple/lemon brine and then plan on 4 hours for smoking the next day. The result is fall off the bone deliciousness!
Delicata squash is in season in September and October in Vermont. It is a small winter squash with very delicate skin, making that part edible. It’s easy to grow, and also readily available at farmstands and grocery stores.
Preheat the oven to 350. Slice two delicata in half, lengthwise, and scoop out the seeds. Slice each half into 1 inch pieces.
The Allspice Dram has a quintessential fall flavor, and is very fun to make. Allspice berries are the fruit of the pimento bush, so you’ll also see this called pimento dram. Most drams are made with simple syrup, but ours, of course, is made with Vermont maple syrup! You need a high proof rum or vodka. I prefer rum and always try to go with a local variety. Smuggler’s Notch Distillery makes a perfect light rum for this dram.
This is a nice winter dish, best made on a day that you’re at home for a long afternoon. We always use Misty Knoll wings as they’re a humane, free range farm. Cooking times vary, and you can change the cooking liquid to accommodate your tastes.
Start with 2 packages of wings (generally 2-3 pounds).
Sprinkle with salt, pepper, garlic powder and a little olive oil.