Vermont Thanksgiving Sweets and Sides

Ingredients:  
1/2 oz. lime juice, 2 oz. Bird Dog Apple Whisky    
4 oz. ginger beer, 1 Tbsp. caramel sauce
Prepare: Measure out and stir all the ingredients together to incorporate the caramel syrup. Once all ingredients are fully incorporated, shake over ice in a shaker. Fill a 12 oz. glass with ice and pour the mixture over. Top off with ginger beer, garnish with an apple slice and a light caramel drizzle. Enjoy! 

Cheese monger Emma Harvey shares tips on building a holiday starter before the big meal: First off, charcuterie is defined as cold, cured meats. 

Ingredients:
1 medium crisp Champlain Orchards apple, peeled and thinly sliced
1 teaspoon lemon juice
2 tablespoons salted butter
1/2 cup sliced Cipollini onion
4 medium red potatoes, thinly sliced (about 1 pound)
3/4 cup plus 2 tablespoons shredded Parmesan cheese, divided
1/2 cup heavy whipping cream
1/2 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
4 bacon strips, cooked and crumble
chopped fresh parsley, optional

Prepare: Preheat the oven to 350°. In a small bowl, combine apple slices and lemon juice; toss to coat. Set aside. In a medium bowl, combine 3/4 cup Parmesan cheese, cream, thyme, salt and pepper, set aside. In an 8 or 9 in. cast-iron or other ovenproof skillet, heat butter over medium heat. Add onion; cook and stir until crisp-tender, about 3 minutes. Remove from the heat. Alternately arrange potato and apple slices in a single layer in same skillet.; pour cream mixture over top. Bake, uncovered, 50 minutes. Top with bacon and remaining 2 tablespoons Parmesan cheese. Bake until potatoes are tender and top is lightly browned, 5-10 minutes longer. Let stand 10 minutes before serving. If desired, sprinkle with parsley.

This Champlain Orchards recipe is adapted from Shirley Rikis & Taste of Home

Chef Michael Drake delivers with this crispy, caramelized veggie side. 

Ingredients: 
1 lb. Brussel Sprout
2 Tbsp. Finely Chopped Red Onions
1 Tsp. Minced Garlic
2 Tbsp. Extra Virgin Olive Oil
1 Cup Grated Manchego (Cheese)

Prepare: De-stem and half your brussel sprouts. Drop in boiling salted water until they are par-boiled. (A knife through the Brussel Sprouts meets some resistance.) Do not overcook at this stage.Heat a large pan on medium-high heat. If it is a non-stick pan, do not add oil yet. If you do not have a non-stick, add 1 Tbsp. extra virgin olive oil. Toss in brussel sprouts, rotating them around the pan until you start to get a dark-brown char on some of them. Add in red onion and minced garlic and remainder of oil. Continue to cook until you have achieved a nice caramelized char on most of your sprouts. Sprinkle in your Manchego, cooking only for another 30-45 seconds until the Manchego is melted in. Do a final taste test, adjusting salt and pepper levels to taste.

Prepare: Preheat the oven to 350ºF. Pour pecans into the bottom of the piecrust. Blend together sugar, flour, salt, butter, maple syrup, eggs and vanilla.  Spoon the filling into the pie crust.  Bake at 350 degrees for 50-60 minutes. Pie should not be completely set. 
Photo: Butternut Bend Baking Co.