"We see Sissy Hicks as the Alice Waters of Vermont," says Michael Stern" - relying on local farmers and greengrocers, cooking meals that reflect the seasons, and creating a menu that is at once respectful of tradition and yet always surprising. . . . This cookbook is one that cooks will turn to for ideas for Sunday dinners, company's-coming meals, candlelight suppers, and leisurely family breakfasts on a weekend morning. And it will be a book that readers will want to curl up with by the fire on a winter's evening." The Dorset Inn, a special-occasion extraordinarily romantic restaurant, is a destination for those who go through southern Vermont to ski and sightsee. People honeymoon here, have anniversary meals here, and come to the Dorset Inn to get away from it all. The Dorset Inn is a place rich with historical association with the very beginnings of America and American cooking. It was on the Dorset Village Green that the Green Mountain Boys prepared for battle in the Revolutionary War and just down the road is Arlington, where Norman Rockwell created his most beloved paintings. Elegant Comfort Food from the Dorset Inn not only celebrates the history of the inn and the spirit of America found in New England. It also is a practical cookbook containing recipes founded on a tradition of hearty portions, clarity of flavors, and transformation of leftovers into glorious meals, but refined and elevated. Elegant Comfort Food from the DORSET INN By JANE STERN MICHAEL STERN Rutledge Hill Press Copyright © 2007 Jane Stern Michael Stern All right reserved. ISBN: 978-1-40160-198-0 Contents Acknowledgments.............................ixForeword....................................xiIntroduction................................xiiiBREAKFAST...................................1APPETIZERS..................................13LUNCH OR BRUNCH.............................29SOUPS.......................................45SALADS & DRESSINGS..........................61POULTRY.....................................79BEEF, PORK, LAMB & GAME.....................93FISH........................................109SAUCES......................................123VEGETABLE DISHES............................147PASTA.......................................173DESSERTS....................................183Index.......................................203 Chapter One Breakfast French Toast Buttermilk Pancakes Buckwheat Pancakes Corn Cakes Warm Blueberry Banana Compote Hot Apple Oatmeal Cereal Bran Muffins Buttermilk Biscuits Aunt Phinney's Granola French Toast Using a real French baguette gives French toast an entirely different nature than that made with ordinary sliced bread. This is French toast with character ... and creamy insides. 6 eggs 1/4 cup sugar 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 2 cups milk French baguette 4 tablespoons (1/2 stick) butter for sauting Preheat the oven to 400F. Whisk the eggs, sugar, cinnamon, nutmeg, and milk in a medium bowl. Slice the baguette on the diagonal into eight 1/2-inch slices. Dip them in the egg mixture until thoroughly soaked. Heat the butter in a medium saut pan over medium-high heat. When the butter is hot but not burnt, add the bread slices. Brown on one side then turn and brown the other side. Transfer to a baking dish and bake until golden brown and fluffy, about 8 minutes. MAKES 4 SERVINGS, 2 SLICES PER PERSON Buttermilk Pancakes Our favorite memory of eating pancakes at the Dorset Inn is sitting in the sunny breakfast room and watching Sissy's late bassett hound, Fergie, saunter up to our table and plaintively look up in hopes of getting a snack. Who could resist? We gave Fergie her pancake without maple syrup, but for human consumption, syrup is a must! 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 2 tablespoons sugar 1 teaspoon vanilla extract 1/4 teaspoon ground nutmeg 1/2 teaspoon salt 2 eggs 2 cups buttermilk In a large mixing bowl combine the flour, baking powder, baking soda, sugar, vanilla, nutmeg, and salt. Whisk together the eggs and the buttermilk in a separate bowl. Slowly whisk the egg mixture into the flour mixture. That's it! Drop small dollops of the pancake batter on a lightly buttered griddle or pan over medium heat. Brown the pancakes on both sides. MAKES 4 SERVINGS Buckwheat Pancakes The tawny character of buckwheat cakes gets a delicious tang from the buttermilk in this batter. For some reason buckwheat pancakes seem more right when they have a smaller diameter. 1 cup buckwheat flour 1 cup all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 eggs 2 cups buttermilk Mix the flours, baking powder, baking soda, and salt together in a medium bowl. In a small bowl, whisk together the eggs and buttermilk. Slowly whisk the egg mixture into the flour mixture. Drop small dollops of the pancake batter on a lightly buttered and heated pan or griddle. Brown the