There’s nothing like Turkey Day in Vermont. The early settlers of Vermont, in particular, helped to inspire the founders of the nation to create a land of freedom and bounty. Photo by J. Kirk Edwards
Middlebury — There’s nothing like Turkey Day in Vermont. It’s a unique day for families and individuals to gather and give thanks for life, liberty and the pursuit of happiness.
New Englanders have a special hold on the holiday thanks to English Pilgrims who arrived on New England shores in the 1600s.
The early Vermont pioneers—farmers, woodsmen and hunters like Ethan Allen, Seth Warner, and Ann Story—helped to inspire the founders of the nation to create a land of freedom and bounty.
Here are a three side-dish recipes, courtesy of Gourmet, for Vermonters—and all those who’d like to be Vermonters—to prepare for this holiday season.
The recipes are new yet decidedly New England in both preparation and flavor; they are evocative of Vermont’s rich 200-year-old-plus heritage of living off the land and celebrating nature’s bounty:
• Vermont-style Squash Rolls
(Makes 24 rolls)
1 cup milk
5 tablespoons unsalted butter
2 teaspoons sugar
1/2 cup frozen winter squash purée, thawed, room temperature
3 1/2 cups all purpose flour
1 envelope quick-rising dry yeast
2 teaspoons salt
Combine milk, 3 tablespoons butter and sugar in heavy medium saucepan. Stir over low heat until butter melts and mixture is heated through. Whisk in squash. Remove from heat and cool until thermometer inserted into mixture registers 125°F to 130°F, about 5 minutes.
Mix flour, yeast and salt in food processor. With machine running, add squash mixture through feed tube; process until ball forms. Continue to process 45 seconds longer to knead dough.
Butter large bowl. Add dough to bowl and turn to coat. Cover bowl with towel. Let dough rise in warm draft-free area until doubled, about 50 minutes.
Preheat oven to 375°F. Butter two 9-inch-diameter cake pans. Punch down dough. Turn dough out onto lightly floured work surface. Divide dough into 24 equal pieces. Form each piece into ball. Arrange 12 balls in each prepared cake pan, spacing apart. Melt remaining 2 tablespoons butter in small saucepan over low heat. Brush rolls with 1/3 of melted butter. Cover pans loosely with foil. Let rolls rise in warm draft-free area until doubled, about 20 minutes.
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