Snow, dogs, a constant fire — I couldn’t have asked for anything more of Thanksgiving in Vermont.
But, as always, all of the VT treats — the Jasper Hill Farm cheeses, the Dakin Farm ham (with the ham sauce!), Uncle Wade’s waffles with Vermont maple syrup, Shed beer — did make we want to pack up and stay forever. I left dreaming about all of my aunt and mother’s cooking, from biscotti and koulourakia to grilled artic char and coconut-milk marinated cauliflower steaks.
Punch and paté (following this recipe to a T) were a hit but hands down, the hit of all hits was this butternut squash lasagna, a dish brought to Thanksgiving dinner by a vegetarian friend of my aunt and uncle’s. Having taken a peak inside the insulated carry tote (which is the coolest thing…Santa, take note), I had to ask for some details immediately. Kris, the friend, kindly obliged and described the basic process, brushing it all off as an old recipe from Gourmet, just something she and her mother had been making for years.