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A Weekend in Woodstock, Vermont: A Tasty Fall Story

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With Paris memories still vivid, I headed to Woodstock, Vermont this past weekend for a house party that traditionally marks the season. What better way to celebrate my return to the States than with a visit to New England in the fall.

Little Baldy Hill Farm is nestled into a hill at 1,850′ with a sweeping 180° view over the hills of Vermont and New Hampshire. The air was just crisp enough to confirm the change of seasons and the evening breezes through my window made snuggling under a comforter all the more appealing.

The weekend menu was all about the flavors of fall, graciously planned by our gourmand hostess who spent many hours in the kitchen before our arrival. So scrumptious and provocative were the offerings that I’m going to go a bit off my beaten path and add two yummy recipes scattered among images of Vermont. These are from a Woodstock community landmark, the Simon Pearce store and restaurant; their cookbook, A Way of Living,  is another reason to make a visit.

Stopping at the Farmer’s Market to view a ransom’s worth of Vermont cheeses and strolling through their colorful selection of pumpkins really put me in the fall mood.

Curried Parsnip Soup

*Serves 6 as a first course.prs

Ingredients
3 medium parsnips (about 2½ cups chopped)
3 tablespoons butter or oil
1 cup chopped onions
1 clove garlic, chopped

Preparation
1. Peel and coarsely chop the parsnips, taking out the woody stems.
2. Melt butter in a 3-quart soup pot and add the onions.
3. Cook for 2 minutes, or until the onions are soft.
4. Add parsnips and garlic and stir to combine.
5. Cook covered over low heat for 10 minutes, with a piece of waxed paper under the lid of the pot.


Ingredients
1 tablespoon flour
1 teaspoon curry powder
3½ cups hot chicken broth

Preparation
6. Add flour and curry powder.
7. Stir to absorb the oil and cook for approximately 3 minutes.
8. Add chicken stock and simmer for another 10 minutes, or until parsnips are soft.
9. Allow soup to cool slightly and then puree in a blender or food processor, being careful not to overfill the container.


Ingredients
salt and pepper
½ cup cream (optional)
chives for garnish (optional)

Preparation
10. Return soup to pot and season to taste.
11. Add cream and garnish with chopped chives.

The mushroom strudel recipe brings back memories from a long ago luncheon party in Atlanta. When we arrived, the hostess cleverly tempted us with the menu, which included mushroom strudel. Intrigued by the delicious and novel sounding dish, five of us agreed to be part of the actual “construction” of the strudel. Soon we were on our hands and knees on the rug, a white sheet spread out before us, kneading and stretching the dough to a size that was almost as large as a bath towel. We then added the mushroom mixture to the long edge and rolled it which required two of us at each end.

Photo Credit: Glenn Suokko

Not only did this turn out to be the ultimate party ice breaker but the strudel was one of the most delicious savories I have ever tasted! Why have I waited so long to repeat it? Simon Pearce’s recipe is simplified but just as tasty.

Mushroom Strudel with Chèvre and White-Truffle Vinaigrette

Photo Credit: Glenn Suokko

*Serves 6 as an appetizer or 4 as a main course.

Ingredients
2 shallots, finely sliced
2 cloves garlic, minced
2 tablespoons unsalted butter
1 pound blend of mushrooms: oyster, cremini, baby portobello and shiitake
¼ cup dry sherry
1 tablespoon fresh thyme
1 tablespoon minced fresh flat-leaf parsley
½ teaspoon salt
¼ teaspoon black pepper
4 ounces chèvre, gently crumbled

Note: This mushroom mixture is used for the filling and the vinaigrette

Preparation
1. Wipe clean and coarsely chop the mushrooms.
2. In a sauté pan over medium-high heat, melt the butter.
3. Add the shallots and garlic and sauté the mixture for 2 minutes, stirring frequently.
4. Add the mushrooms to the mixture and sauté for 2 more minutes, stirring frequently.
5. Add the sherry.
6. Cook the mixture for about 6 minutes, or until all the liquid is absorbed.
7. Season the mushrooms with thyme, parsley, salt and black pepper.
8. Place the mixture on a parchment-lined sheet tray to cool, reserving ¾ cup of mushrooms for the vinaigrette.
9. Once the mushrooms have cooled, add the chèvre and stir gently to combine.


Ingredients
4 sheets packaged phyllo dough
2 tablespoons unsalted butter, melted

Preparation
1. To prepare the strudel, place parchment paper on a work surface.
2. Place one piece of phyllo dough on the parchment.
3. Using a pastry brush, brush the dough with the butter.

Photo Credit: Glenn Suokko

4. Repeat this procedure until there are four layers of buttered phyllo dough.
5. Place the mushroom and chèvre mixture at the longer end of the dough.

Photo Credit: Glenn Suokko

6. Using parchment paper, press the strudel and roll the mixture into a tight, round log.

Photo Credit: Glenn Suokko

7. Place the strudel on a parchment-lined sheet tray.
8. Brush the strudel with butter.
9. Refrigerate the strudel for approximately 20 minutes.


Preparation
1. Preheat oven to 425°.
2. Once the strudel is chilled, cut it into portions, slicing on the diagonal.

Photo Credit: Glenn Suokko

3. Bake the strudel on a parchment-lined tray for 20 minutes, or until the strudel is crispy and golden brown.


Ingredients
¾ cup reserved mushroom mixture
½ cup hot water
1 tablespoon white-truffle oil
½ cup olive oil
¼ teaspoon salt
black pepper

Preparation
1. To make the white-truffle vinaigrette, place the reserved mushroom mixture and water in a blender.
2. Combine the mixture.
3. With the blender at a low speed, slowly stream in the olive and truffle oils to blend.
4. Add salt and pepper to taste.
Note: Extra vinaigrette can be saved for later use.


Ingredients
fresh field greens
roasted tomatoes

Preparation
1. To assemble, place 2 ounces of vinaigrette on a plate and place the strudel on the plate.
2. Garnish with field greens and roasted tomatoes.

All of this fine dining required some outdoor exercise in the form of a five mile roundtrip hike  to the top of Mt. Tom.

What we found at the top, in addition to the breathtaking view, was a thought-provoking statement carved into a log… “These trees shall be my books.”

Food for thought…

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5 thoughts on “A Weekend in Woodstock, Vermont: A Tasty Fall Story

  1. Hi Bette, sorry I missed you in Woodstock. We were leaving for Florida and we’re overwhelmed with last minute chores. See you in Florida!! Warmly, “Philly” Gerrish

  2. Hi Bettie, I hope you had a relaxing visit there. Always de-stresses me. Love walks in Nature.
    And that soup bowl is so cool. Who made it?

    1. Thanks for writing, Louise Catherine. I’ve had that bowl for years and only wish I’d bought more. Isn’t that always the way.
      Here’s to more fall walks in VT, Bettie

  3. Bettie, thank you for this lovely tour. Because we had a shower and a wedding, we were unable to do our annual New England fall getaway this year. I am fairly new to your blog…have loved every post. We have been to Newport several times, and always enjoy our trips there. Your garden is gorgeous! We live next to Longwood Gardens, in southeastern PA, where I get to enjoy all the lovely seasonal changes and take many walks, so I feel very fortunate.

    1. Morning, Bobbi, lucky you, living next to Longwood Gardens! When my husband and I were first married we lived in Wilmington and I had the opportunity to get to know your part of the world. I fell in love with it then and still welcome any chance to go back. Winterthur is such a treasure also. Happy fall!

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