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Vermont to the Core

 

Carmelized Onion & Cider Jelly Spread

3lbs Thinly sliced Vidalia onions

1 tbsp Salt

3 tbsp canola oil

1 cup brown sugar divided

1 tsp red chili flakes

3 tbsp balsamic vinegar

1 cup COLD HOLLOW CIDER JELLY

Directions:

-Carmelize onions in Oil

-Once onions begin to brown add: salt & ½ cup brown sugar let further carmelize

-Add red chili flakes, balsamic vinegar, and remaining ½ cup brown sugar

-Cook an additional 5 to 10 minutes

-Enjoy!!!!

 

Cold Hollow Cole Slaw

 

 Ingredients:

1-small head of cabbage washed and shredded

¾ cup shredded carrot

½ cup matchstick red peppers

½ cup matchstick green apple

½ cup thinly sliced red onion

1/3 cup COLD HOLLOW CIDER VINAIGRETTE

2/3 cup Mayo

¼ tsp Black pepper

½ tsp Salt

1 tbsp COLD HOLLOW HONEY VINEGAR 

 


Holiday Pumpkin Butter Creme Sauce Lasagne

Ingredients:

  • 2 jars Cold Hollow Cider Mill Pumpkin Butter
  • 1 pint heavy crème
  • 2 cloves garlic
  • ¼ c Fresh parmesan
  • 4 TBSP (divided) Extra virgin olive oil
  • 2 zucchini
  • 2 yellow squash
  • 3-4 medium Onions
  • 2 TBSP chopped Fresh sage
  • 16 oz shredded Fontina cheese
  • 1 box Lasagna noodles
  • 2 TBSP butter

 

  1. Cook the lasagna noodles according to directions on the box. Set aside.
  2. On moderately low heat sauté the garlic in a saucepan with butter and 2 TBSP olive oil. Then, add Cold Hollow Cider Mill Pumpkin Butter, heavy crème, and fresh parmesan until combined and warm. Add salt and pepper to taste.
  3. In a frying pan sauté onions in extra virgin olive oil until caramelized. Then add sliced zucchini and yellow squash until cooked. Add fresh sage.
  4. In a large baking dish layer the pumpkin butter crème sauce, fontina cheese, veggies, noodles, and repeat. Top with remaining cheese and bake at 400° for 40 minutes.