Recipe courtesy of Chef Marcus Hamblett, One Federal Restaurant, St Albans Vermont
Pine Ridge Chenin Blanc Viognier and Citizen Cider Unified Press
Pan-seared Alaskan Halibut
Fresh Line-caught Alaskan Halibut pan-seared with Cold Hollow Cider reduction served over locally harvested acorn squash puree
6oz Fresh Halibut (or other white ocean fish) fillet 1 med Acorn Squash
1 pint Cold Hollow apple cider
2oz olive or canola oil
1⁄4 cup flour Salt & Pepper
Boil 1⁄2 gallon water.
Cut skin off Acorn squash, halve and compost seeds. Chop remaining squash into 2 inch squares and place into boiling water.
Boil Squash for 25 minutes or until soft. Drain.
While squash is boiling, reduce apple cider in sauce pan by placing over medium heat until simmered down to half of original amount.
Mash or puree cooked squash until smooth. Add 2oz butter and a pinch of salt. Set aside.
Heat sauté pan on stove with 2oz oil, lightly dust halibut fillet with flour and slide fish into hot pan. Cook on each side until lightly golden in color.
Serve Halibut on top of squash puree and drizzle with apple cider reduction.
Chef Marcus will be adding sautéed sea scallops, shrimp, and PEI mussels to his dish.
Citizen Cider, Crazy Mountain Lawyers Guns & Money Barley Wine, Edmeades Mendocino County Zinfandel, and Sans Liege The Offering
The Original “Vermonter” Burger
8oz Local ground beef
1oz Vermont maple syrup
1 slice Cabot cheddar cheese
1 slice Granny Smith Apple
2 pieces Applewood smoked bacon Favorite Burger Bun
Lettuce, Tomato, Red Onion
Grill or sauté 8oz burger patty to preferred temperature
Top with bacon slices and cheddar cheese. Melt in oven for a moment. Place on bun.
Grill thinly sliced piece of apple. Place apple ring on burger then drizzle with Vermont maple syrup. Enjoy with lettuce, tomato and red onion if desired.
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