This week marks not just the official start of fall, but also National Cooking Day on Saturday, September 25. Ahead of this day, Cabot Creamery Cooperative, a cooperative of farm families throughout New England and upstate New York, is sharing Cabot farmer-approved recipes.
LIBERTY HILL FARM’S APPLE PIE WTH CHEDDAR CHEESE CRUST
Submitted by Liberty Hill Farm in Rochester, Vermont. This recipe is great with Cabot Greek style yogurt for the topping on pies in place of whipped cream. Cabot makes Honey, Coconut, Strawberry, and Vanilla Bean that are great as dessert toppings.
- 3 cups King Arthur All-Purpose Flour
- 1 teaspoon salt
- 1 cup Cabot Salted Butter
- 1 egg
- 1 tablespoon apple cider vinegar
- 1 cup very cold water
- 4 ounces Cabot Sharp, Extra Sharp, or Seriously Sharp Cheddar, grated (about 1 cup)
- 4 cups peeled, cored, thinly sliced apples
- ½ cup sugar
- ¼ cup maple syrup
- 2 teaspoons apple pie spice (or a combination of cinnamon, nutmeg and allspice)
Preheat oven to 375°F.
Combine flour and salt in a large bowl. Cut butter into mixture until it reaches a crumblike texture.
Mix egg, vinegar, cold water together and add to the flour blend being careful not to over mix. Fold in grated cheese. Be gentle or the dough will be tough.
Divide into 2 parts and roll out each half. Place ½ of dough in the bottom of the pie plate. Pat into place.
To make the filling:
COMBINE apples, sugar, maple syrup, and spices in a large bowl. (add ½ cup fresh cranberries if you choose) Pour mixture into pie plate. Top apples with thin slices of Cabot Cheddar. (Orne Meadow, Farmhouse Reserve, or Seriously Sharp– your preference)
TOP pie with other ½ rolled out crust. Trim and crimp crust, or create any crust design that you’d like.
BAKE at 375°F for about 45 minutes and remove from oven when crust is nice and brown.
FREUND FARM’S SWEET CORN PUDDING
For fans of corn pudding, this recipe with jalapenos added for a slight kick from the beautiful farm market and bakery in East Canaan, Connecticut will be your new favorite.
- ½ cup King Arthur Unbleached All-Purpose Flour
- ½ cup yellow cornmeal
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 3 large eggs
- 1 ½ cups Cabot Sour Cream
- 6 tablespoons Cabot Unsalted Butter, melted
- 3½ cups fresh corn kernels (from about
- 7 ears of corn or frozen whole kernel corn, thawed
- ½ cup minced seeded jalapeno pepper (about 3 peppers), optional
Pre heat oven to 350°F. Lightly grease a 13 x 9-inch baking dish with cooking spray.
Combine flour, cornmeal, sugar, baking powder, and salt in a medium bowl; make a well in center of mixture.
Whisk eggs in a large bowl. Whisk in sour cream and melted butter; add to dry mixture, stirring just until moistened. Stir in corn and, if using, jalapeños. Pour batter into prepared dish.
Bake 30 minutes or until center is set.
FIVE MILE FARM’S CHEESY SPINACH ARTICHOKE DIP
With just five ingredients, a slow cooker and friends, your game night will be complete with this simple recipe from Five Mile Farm in Lisbon, NY.
- 1 10-ounce package of chopped spinach, thawed and squeezed dry
- 1 8 or 10-ounce jar of marinated artichoke hearts, drained and chopped
- 8 ounces Cabot Cream Cheese
- 4 ounces Cabot Horseradish Cheddar, cubed
- 4 ounces Cabot Extra Sharp Cheddar, cubed
- ½ teaspoon each of salt and pepper
Place all ingredients in a slow cooker
Cook on low heat for 2 hours stirring occasionally, until hot and bubbling. Serve with vegetables or crackers.