Get Cookin'

The Proof is in the Pudding: Heady Jelly Bread Pudding


Weekends seem a bit sweeter as we head on into summer. Spring has a way of reenergizing us around this time of year. The warm weather has us savoring our breakfasts as we chat in anticipation of the day’s plans – outdoor hikes and leisurely drives are a few of our favorites. Regardless of what you have in store for the afternoon, a day of true enjoyment should start off with a spectacular morning meal. Here’s the trick – something light yet filling, flavorful and enticing. Bread pudding is just the ticket to start your day off right!

Our bread pudding is a fairly rare dish coming out of the kitchen. It came about for the first time upon a guest’s request. In true Jackson House fashion, we wanted to serve a pudding that digressed from the standard recipe. Instead, we aimed to create a surprising yet delightful recipe of our very own. We opted for a version on the more loose and fluffy side.

Combining airy bread with farm fresh cream helps lighten up this traditionally heavy dish. Our bread pieces fall into the bowl and fully soak in the citrus broth. We ditched the traditional firm square portions for a creamy and luxurious bowlful of pudding, instead.

If you’ve dined with us before, you know how much we like to put a little Vermont twist on our breakfast plates. We elevated this particular dish by adding some Potlicker Heady Jelly (that’s right…Heady Topper bear jelly!). Have you tried it? Heady Jelly is special due to its pleasant complexity. A subtle hop flavor balances a fruity base, and we swear you can feel a hint of carbonation as you spoon this jelly into your mouth. Of course, this recipe rocks because it’s adaptable! Have a particular ingredient on hand that you think will be tasty atop your brioche? Replace or add it into the broth recipe! We love the idea of experimenting with other Potlicker beer jellies (Apricot Ale and India Pale Ale, in particular). Feel free to also alter ingredients based on seasonality. Fresh blueberries, for instance, can replace the dried cranberries in the height of summer. That’s the beauty of this soft and delicate bread pudding…so many ingredients can complement its brioche foundation.  Make ours or make it yours!

Soft Bread Pudding with Heady Jelly

Servings: 6
Difficulty: Easy
Print recipe here.

Pudding Ingredients:
1 cup farm fresh whole milk
3 cups farm fresh heavy cream
2 vanilla beans, split lengthwise and seeds scraped (save seeds)
12 large free range egg yolks
1 cup tart dried cranberries
1 ¼ cup natural cane sugar (set aside 1/4 cup)
1 pinch freshly ground nutmeg
1 loaf – brioche, challah, or sourdough (tear into 1-2”pieces – brioche & challah will yield lighter, feathery texture)

Prepare Pudding

Preheat oven to 300°.

Lightly butter a 9 ½” x 13 ½” x 2” baking dish and set aside. Bring the milk and cream to a slight simmer in a large saucepan over medium heat. Remove pan from the heat and add the vanilla seeds and pods. Cover and allow to sit for 20 minutes to infuse flavors. Combine egg yolks and 1 cup of natural cane sugar in a large bowl, whisk until blended to light yellow color.  While whisking constantly, temper the yolks with a very small amount of warm cream mixture. Continue to gradually pour the remaining milk mixture into the yolks until completely combined – whisking at all times. Pour mixture through a fine mesh strainer and discard the vanilla pods (these can be reused to flavor sugar or another recipe). Add nutmeg and combine well. In a large bowl, toss the bread pieces and the cranberries. Place in baking dish. Pour 1/3 of the liquid over bread pieces and let rest for 5-7 minutes. Repeat two additional times until all liquid is incorporated. This will ensure that each bread piece is sufficiently soaked. Sprinkle the top with remaining sugar.

Bake the uncovered pudding in a water bath in the oven for 1 ¼ hours, or until the pudding is set and the bread is puffed and lightly brown on top. Remove from water bath and allow to rest for minimum of 10 minutes. Serve warm or at room temperature.

Cranberry Citrus Broth Ingredients:
Juice of 1 orange
Juice of 1 grapefruit
1 tsp of orange skin/zest, thinly cut into ½” long strips
1 tsp of grapefruit skin/zest, thinly cut into ½” long strips
1 tsp of lemon skin/zest, thinly cut into ½” long strips
½ cup tart dried cranberries
3 Tbsp honey
1 star anise
pinch of finely chopped rosemary & thyme
4 Tbsp Potlicker Heady Jelly (adjust to your liking) 

Prepare Broth
Combine all ingredients in saucepan.  Very lightly simmer for 10 minutes. Remove from heat and allow to infuse.  Adjust sweetness level accordingly to desired taste. Remove star anise.

Cut the warm pudding into square portions and place in center of plate or soup bowl. Top each serving with 2-3 tablespoons of citrus broth. Sprinkle with powdered sugar if desired.

Stay Local

Bucolic Bliss: The Jackson House Inn Grounds


We’ve been experiencing a glorious stretch of Vermont spring weather. The flowers are out, the sun is shining, and we are all craving ice cream cones! Most notably, this is also a time of great celebration for our inn. Mid-May marks not only Christine Jackson’s birthday, but also our SEVENTH anniversary of owning the Jackson House Inn! We can’t believe how lucky we’ve been to call such a bucolic place home. Woodstock VT is certainly a very special town, and we consider our little corner of it to be especially tranquil.

One of the main attractions of the Jackson House Inn remains our relaxing grounds and gardens. In addition to being a short distance away from the Woodstock Village (closer to White Cottage, Farmhouse Pottery, and the Woodstock Farmer’s Market!), we revel in the quiet spaces we’ve helped cultivate since taking ownership of the inn. In the seven years we’ve been here, there have been many changes to make our landscape appear as it does today!

Since moving into the Jackson House in 2010, we’ve proudly maintained the yellow and white color scheme of the home. However, much effort was put into rebuilding the porch, stairs, and railing before reopening. As opposed to opting for standard spindles, we decided to have the railings hand-cut to maintain its original, detailed pattern which had been visible across the front for so many years. 

When we first purchased the Jackson House Inn, the grounds were full of perennials, wildflowers, ferns, and shrubs that had originally offered a natural sense! We were able to keep a lot of what was already here. For instance, our pond was created by the owners who originally opened the property as a bed and breakfast in the 1980s. While we cleaned and manicured the area, we’re thankful for this beautiful addition to our gardens, which guests continue to enjoy today! 

Improvements we did make to the grounds include a revamped herb garden, raised beds, and a new “zen” garden! Before making many of these changes, we first and foremost were forced to take down a massive, old maple tree in the backyard that had rotted. This helped open up the backyard, allowing more sunshine and space for guests to enjoy the property behind the inn!

Next, we curated our herb garden beside the dining room to grow herbs that we use most often for breakfast! Our friend, Oliver, built a trio of white birch teepees to protect and aid our seedlings one year (oh, how we miss these beauties!). We also replaced a once lush tree maze with raised garden beds. The trees that had been planted long before our arrival were developing larger brown areas each year, so we decided to utilize the space for raised beds! This portion of the grounds now provides an abundant amount of edible greens and flora we can, again, use for breakfast. We’ve also found an additional use for these beds as various celebrations arrive at the inn – the perfect platform for a line of champagne glasses!

Finally, what we have fondly named our “zen garden” has replaced an old circle of overgrown juniper and crabapple trees. After clearing the space, Oliver constructed a tall cairn in the middle. He also built various smaller cairns to carry the zen characteristic all the way back to our pond. Of course, all stones used for our cairns were harvested in Vermont!

Last but not least, we’ve made a very cool change to the outside of the inn – our sign! Having originally said “restaurant,” we quickly adjusted to sans public eatery when we first moved to town since that part of the business had ceased operation years before. Today, we have new and improved signage to match our branding inside the house – a blend of respect for history and a focus on the comforts we all expect in 2017! We absolutely love its clean and minimalist look. 

Lucky year seven is off to a FANTASTIC start! It’s fun and exciting to see the transformation of our inn throughout our time here, and we now look forward to spending some time outside in this warmer weather. We say it every year: Vermont sure is beautiful in every season!

Eat & Drink, Go Explore

The Language of Nature: Free Verse Farm

Image thoughtfully provided by Free Verse Farm.

We often emphasize the benefits of organically raised produce and livestock. It’s our true belief that farm fresh vegetables and meat are superior both in flavor and for our health. We recently took a step back, however, to consider the entire cooking process. More than just the basic meat or vegetable goes into a well-rounded recipe. Beyond salt and pepper, we love to elevate our meals with herbs and seasoning. This emphasizes the fact that we should perhaps be paying more attention to the care and effort put into the cultivation of herbs and flora. After all, what better accompanies a thoughtfully chosen protein or vegetable than local, organic herbs? We are lucky enough to have a wealth of knowledge available via a local producer, Free Verse Farm!

Owners Misha and Taylor originally met in college. Taylor studied English, while Misha learned the ins and outs of environmental studies. A precursor is certainly not lost on the couple as they reminisce about their college days. Misha supplied the campus cafe (where Taylor worked at the time) with dried tea herbs he grew on his on-campus organic garden. Misha notes, “For a long time, I had been interested in local organic food. I liked to raise awareness. I sold produce to dining halls, but also found that fundraising and informing were best done by selling these dry herbs in the cafe where students were studying.” Lemon verbena and peppermint were top sellers with the students. Their aromas were undoubtedly attention-grabbing! Still, the local food movement at the time focused a lot on food, as opposed to herbs that are so easily grown at home or on a resident farm. Taylor states, “A lot of times, teas are imported even though we are capable of growing a lot of chamomile, for instance. We grow a lot in one season, and it becomes stable once dried.” Why wouldn’t we be focusing on the local herb and tea industry in addition to food, especially if it is so easily grown locally?

Following college, Misha and Taylor found themselves working on an organic farm in California. As Taylor studied to earn her masters in poetry and creative writing, Misha dove into herbalism. He learned how to use and prepare herbs, as well as how to establish an organic farming practice. The couple began farming on land near Misha’s hometown of Norwich VT in 2012.

Taylor and Misha’s relocation was a fortuitous one. “Many people have their own gardens here in Vermont,” Taylor says. “They’re more familiar with herbs and flowers than your average city dweller. And people are also good at preserving things! Long winters justify drying your own herbs for tea and culinary use.” This agricultural familiarity within the community lends to a more open-minded mentality toward holistic healing. As such, Taylor and Misha find themselves often chatting and educating amongst their customers at local farmers’ markets. “People are open-minded to the idea that plants can offer more than just flavor – healing and uplifting qualities. It’s a welcoming community,” mentions Taylor. Keep your eyes out for Free Verse Farm at the Norwich Farmer’s Market and Woodstock’s Market on the Green this summer! Free Verse has also been selling their blends to an increasing number of stores in-state and throughout New England!

Herbs are the main inspiration for this duo. Taylor and Misha are motivated by working with the land itself. “We do not see the land as a place to impose our will of straight row crops,” says Misha. “The plan has always been to find ways to connect more deeply with the property.” Free Verse Farm works with their 38 acres of dry slopes, wet low pockets, open fields, forest, and little meadows to cultivate herbs and flora in areas they naturally flourish. Misha notes, “Herbs are very particular. Elderberry, for instance, likes moist soil. Thyme and oregano thrive in dry soil.” Little habitats throughout their property allow for pockets of herbs here and there. The plants that grow wild are the most surprising and interesting to witness throughout the seasons. 

Taylor is especially motivated by the creative energy that comes from working with Misha in every aspect of the business. “We bounce ideas off each other and collaborate on every level.” They find euphoria in seeing the herbs at full bloom, drying them, finding how well color and smell are maintained, as well as blending and coming up with names or recipes. The entire process keeps creativity and collaboration varied. In fact, Free Verse Farm loves to collaborate! Taylor and Misha have worked with a distillery, brewery, and restaurants in the past. Taylor and Misha always have their ear to the ground for similar potential projects. Moreover, working with partners like breweries has helped people engage more with herbs. The beer culture today celebrates flavor experimentation. Consumers are more open to trying beer with chamomile, for instance. The recent popularity of double IPAs has also opened the door for herbs, allowing Free Verse to fully embrace bitter taste and reference the verbiage of bitters or alcohol. 

All in all, Free Verse Farm is producing a very Vermont product focused on remedies, teas, and culinary blends from herbs we can grow locally. Taylor and Misha love involving the community (local, Vermont, New England!) with what they’re doing on the farm. As such, Free Verse Farm continually adds farm tours and workshops to their events calendar. Taylor and Misha also make the farm available to host your own event! A Shakespeare reading and yoga retreat are just two examples of recent events held on the farm. Feel free to contact them with any inquiries!

A taste and wellness trend are causing people to engage more with herbs in recent years, and we fully embrace this movement! Why not take thought into each and every aspect of your dish? Free Verse Farm provides us with a large dose of inspiration in both their honest methods and innovative blends. Check out their online shop and discover how organic herbs can change your life for the better! 

Eat & Drink, Get Cookin'

The Ultimate Cheese Board


Cheese is one of our specialties. We’ve tasted, melted, and schmeared dozens of local cheeses since owning the Jackson House Inn. Granted, we certainly aren’t hard pressed to find world class product here. We’re spoiled with a wide variety of award-winning cheeses here in Vermont. Assembling a cheese board gives us the opportunity to showcase our local artisans – cheese makers who have perfected their craft and whom we admire. We are offering up a few of our favorite tidbits to help you in constructing your next crowd-pleasing cheese plate!

According to Naomi Pomeroy, “The first step in building a cheese plate is to find a cheesemonger whom you respect and trust.” This is key. Not only can these professionals talk you through the different cheese offerings available, they may also let you taste as you chat. If you have access to Vermont cheeses, you may want to consider the selections we’ve chosen below.

Plating ultimately comes down to your preference. We tend to limit our cheese board to three or four cheeses that vary in source (goat, cow, sheep), texture, and flavor intensity. A good rule of thumb is to provide three to four ounces of cheese per person.”To please as many people as possible,” Naomi suggests having “at least one cheese that’s relatively mellow, like a clothbound Cheddar.” In addition, we tend to arrange our cheeses by potency, leaving a blue cheese last for example. We always like to inform our guests of the order and suggest they start with the most mild of cheeses, so to not shock their palates from the get-go.

In general, cheese should be served at room temperature. We suggest pulling your cheeses out of the fridge a couple hours prior to serving. This all boils down to the fact that “cold fat doesn’t taste like much; the flavor comes when the cheese warms up a bit.” Have a wicked ripe cheese that’s already soft in the fridge? That’s an exception. Pull that baby out much closer to the time you plan to serve your guests.

Another consideration for your cheese plate includes “vehicles”! Cheese can be messy, especially when brie and honey are involved. Select a durable cracker or toasted baguette slices to safely carry your cheese/nut/fruit selection from the board to your mouth. Beyond this, there are many accompaniments from which to choose – candied nuts, poached fruit, honey, mustard, or compote. We like to provide a variety of extras, keeping in mind how an accompaniment may play off a heady or mild cheese. All in all, providing a wide selection of complements will allow your guests to assemble their bite however they like.


First up on our cheese board selection: the mild and traditional Original Plymouth Cheddar from Plymouth Artisan Cheese. A staple for any cheese plate, cheddar is a perfect pairing with apple slices. The sweet, tart, effervescent profile of a Pink Lady or Granny Smith brings new life to the classic taste of cheddar. A drizzle of local honey may also please those guests craving something sweet.

Similar cheese suggestions: Jasper Hill Cellars’ Cabot Clothbound and Grafton Village’s Aged Cheddar


We salivate over Vermont Creamery goat cheese. While we adore their ripe aged cheeses, we can’t help but savor VC’s Herb de Provence Chèvre. An original of the creamery, this fresh goat cheese was practically unheard of when owners Allison and Bob first collaborated. Lucky for us, the popularity of goat cheese has skyrocketed since then. The crumbly texture and subtle herb flavor of this particular log earns high rankings in our book. We like to pair our creamy, somewhat mild chèvre with poached cherries for a sweet match on the palate.

Similar cheese suggestions: Blue Ledge Farm’s goat’s milk cheeses


Bow down to the ever-favorite Jasper Hill Farm Harbison! Its deliciously gooey appearance is nothing compared to its woodsy, sweet, yet balanced flavor. We especially love when we have the opportunity to serve this cow’s milk cheese to a larger group. More people = large portion on the board. Offering a whole wheel of Haribson allows you the option of serving this cheese in its beautiful spruce bark encasing. Harbison is both visually and texturally intriguing. After all, who doesn’t love a spoonable cheese with which you can spread, schmear, and make a delicious mess? You may peel the bark away on younger Harbison wheels for portioning. Fruit and crusty bread or crackers make for the perfect accompaniments for this cheese.

Similar cheese suggestions: Spring Brook Farm’s Reading, Vermont Creamery’s Bijou, and Vermont Creamery’s Coupole


Last, but certainly not least, we added Jasper Hill Farm‘s Bayley Hazen Blue to our board. A familiar name to the White House menu, this cheese’s dense and nutty profile has earned a whole lot of well-deserved attention in the cheese world. Bayley Hazen is the perfect way to round up your guests’ cheese tasting journey, as this blue was meant to leave a lasting impression. We love pairing this ultra fudgy blue with candied pecans or pickled mustard seeds.

Similar cheese suggestions: Plymouth Artisan Cheese’s Red, White & Blue and Plymouth Artisan Cheese’s Big Blue

There you go! Our guide to the ultimate cheese board. Read and follow our suggestions, and feel prepared to assemble your next cheese board with confidence. Impress your guests and tantalize their palates with an array of texture and flavor. Also feel free to tag #jacksonhouseinn on Instagram to share your own cheese board with us! We can’t wait to see what inspires you!

Eat & Drink, Stay Local

Farms for City Kids: Spring Brook Farm


It’s hard to describe Spring Brook Farm as anything other than completely inspirational. We originally reached out to the farm with knowledge of their award-winning cheese and an inkling as to their Farms for City Kids program. However, we walked away from our visit with a profound understanding of the impact children have on Spring Brook, as well as the impact Spring Brook has on children. The farm’s cheese, Tarentaise Reserve in particular, deserves a feature of its own. For now, we focus on the incredible Farms For City Kids Foundation, providing a unique 1,000-acre outdoor classroom for urban youth.

The journey up the hill to Spring Brook Farm encapsulates idyllic Vermont. I mean, Jenne Farm and Okemo Mountain are directly in the background – come on! Walking around the farm’s land, however, we can’t help but think that Spring Brook may win in the bucolic scenery category. The sound of children’s laughter echoes through the fields  and elevates Spring Brook’s already blissful landscape. Kids bounce around the farm in organized small teams, tending to their daily chores and chatting among themselves. It’s obvious they’re having fun, and their smiles are contagious.

Established in 1992, Farms for City Kids works with culturally diverse low-income students to provide them hands-on experience in nature, farming, and community. Spring Brook Farm offers 5th grade students from New York City an alternative to the traditional classroom. Each week from spring to late fall, the farm hosts about 25 children and their teachers. Throughout their time here, students and teachers engage in authentic work experiences that aim to foster both personal and academic growth.

Most impressively, the children are learning core academic subjects with each activity on the farm. Math, science, biology, chemistry, agriculture, nutrition, and social studies are all actively involved subjects throughout their time at Spring Brook Farm. The day we visited, students were cleaning out sap buckets from the farm’s sugaring season, helping construct a pump to water the fruit and vegetable garden, and calculating the amount of feed needed for the baby calves in the barn. Moreover, each season brings with it a slew of new chores and responsibilities to work through with the kids. The children were to plant melon, pea, and herb seeds this week, for instance. Later in the summer, a new group of kids will be harvesting the produce of the very seedlings sowed before them.

We particularly love the many branches of Spring Brook Farm. From philanthropy to education to nature and production, the various pieces of Spring Brook seem to work together so copacetically. The children aid the farm, the farm chores provide teaching opportunity, and the resulting products from land and livestock reflect the hard efforts of all involved. The cheese is the most evident end product on the farm. The milk from the cows the children helped feed (and hand milk) contributes to the 100 lbs of milk that accounts for every 10 lbs of cheese. The raw milk used for Spring Brook cheese adds complexity to the flavor of the cheese, a result in part of the dry hay the children feed the cows. The kids are able to see, pet, and care for the animal producing the dairy used to create the cheese they’ve seen on store shelves. For the children visiting, this sequence of production is an eyeopening lesson in itself. To see the expression on the kids’ faces as they make this connection is completely inspirational and heartwarming.

In addition to the week-long experience, Spring Brook Farm also offers a summer week of day camp and Wilderness Survival Camps! Open to all, the survival program teaches hands-on primitive skills such as building fires by friction, carving wooden bowls and spoons, purifying water, and foraging wild edibles. Continuing in the nature education of Farms for City Kids, Spring Brook’s Wilderness Survival Camp involves overnight tent camping amongst the farm’s rolling hills, pastures, and forests.

We could easily sense the community and support surrounding Spring Brook Farm and Farms for City Kids on our visit. The student and teacher dorms, for instance, reside in a structure donated by a local post-and-beam builder (the product of a teaching project for new employees). Spring Brook’s farm staff also have an enlightened role in the program for the kids. The staff orchestrates activities that will make an impression on the children to develop teamwork and responsibility skills – ones they could treasure as they grow older. Most notably, Spring Brook intends to encourage each child to be the best and true person they want to be. For a more in-depth look at the farm and children, check out this video by Will Studd.

Spring Brook Farm is one remarkable place. Interested in their story? Get a taste of these kids’ efforts and try the cheese they helped produce! Spring Brook Farm cheese is available nationwide. We pick ours up at the local Woodstock Farmers’ Market. The kids will also be helping Spring Brook sell their cheese at Woodstock’s Market on the Green this summer! For those of you interested in seeing the farm in person, Spring Brook will be hosting an Open House in September. Check out their newsletters and Facebook page for news and events. 

Eat & Drink, Get Cookin', Go Explore

Cheddar & Gin Turns One!


We can’t believe our blog is celebrating its first anniversary this month! April of 2016 marked the first posts on Jackson House Inn’s redesigned blog, Cheddar & Gin!

Ever wonder how Cheddar & Gin came about? Last spring, Kelby joined the JHI team to aid in brand consultation and marketing. A new take on signage and social media strategy led us to another grand venture: a BLOG. We knew launching a fresh blog would involve dedication, commitment, and a hefty dose of creativity. However, we felt confident in fulfilling the vision we had in mind. Rick and Kathy had always enjoyed sharing their favorite local foods, experiences, and restaurants with guests. This, combined with Kelby’s innate love of authentic stories and photography, created a common interest among the three. It was as if we were destined to collaborate.

The name, Cheddar & Gin, came about a mere couple weeks before the blog’s scheduled launch. All three of us stood on the inn’s front lawn, circling names, themes, and ideas. We knew we wanted something unique and catchy, but also a name that meant something. As our About page describes, Cheddar & Gin is “a combination of the familiar and novel.” Having just visited Caledonia Spirits (known for their outrageously delicious gin) and Jasper Hill Farm (Harbison, anyone?), we couldn’t stop talking about the progression happening in Vermont. While the Green Mountain State’s cheese culture continues to flourish, new and artisanal products are also making a name for themselves – such as gin! As soon as Cheddar & Gin came out of our mouths, we knew we hit on the exact theme we were trying to portray. Along with a new name, we chose a clean look to both complement the inn’s aesthetic, as well as create a unique forum to shine a spotlight on the blog itself.

With our website’s backend squared away and ready for a brand new page, we prepared three initial posts to launch Cheddar & Gin – SoLo Farm & Table, The Backroom, and Jasper Hill Farm. Since then, we’ve been featuring weekly stories of our favorite businesses, products, food, and experiences. We can’t begin to describe the overwhelming sense of community cultivated in the process of reaching out and interviewing for our blog. The people we met through Cheddar & Gin are some of the most interesting and passionate individuals we’ve ever encountered. We are so proud to not only share their stories, but to now also consider many of them our close friends.

As a little tribute to Cheddar & Gin’s first birthday, we’re sharing our most popular posts based on viewership! The top-ranking stories for each category are as follows:

Homestyle Hostel | Eat & Drink |
Homestyle Hostel has been a favorite of ours for quite a while now. In fact, we try to visit for a cocktail and dinner as often as we can! Owners Eliza and Justin are two of the kindest souls, both passionate about the art of living. We recommend the food with the utmost confidence…their cocktails, even more so!

Cloudland Farm | Stay Local |
Cloudland Farm holds a special place in our hearts. Each time we visit, it’s a prized occasion to take in unrivaled Vermont views and truly appreciate farm-to-table fare. Our dear friend, Ira, dishes out a beautiful meal every weekend. We consider making a reservation at Cloudland Farm a must!

Red House | Go Explore |
We interviewed Red House at, what seems like, the beginning of their roaring success. These quality linen and waxed canvas goods are both attractive and functional. It’s no wonder why they’ve recently reached their goal on GoFundMe to construct a brand spankin’ new design studio!

Heavenly Hoecakes | Get Cookin’ |
Our hoecake recipe lured many eyes to our blog. This doesn’t come as a surprise… just look at these things! Can’t you smell their sweet and savory goodness from your screen? Locally harvested corn creates a flavorful batter and rustic texture, accompanied by a generous helping of balsamic maple glaze, sundried peppers, and smoked bacon. Fresh pears and peaches often appear when in season. Give the recipe a try for yourself! We promise a delicious result.

We’ve had an incredible time over the last 12 months bringing Cheddar & Gin to life. Our research and travels have blessed us with connections to passionate people, inspiring places, and amazing products. Still, we know there is much more this state has to offer. We look forward to continuing on this journey of featuring the best of Vermont! Be on the lookout for more stories to come, including foodie destinations, philanthropic farms, and mouthwatering recipes!