JASPER HILL BEER CHEESE FONDUE Great for dipping soft pretzels, seared slices of our Andouille or Canadian Bacon, potato chips, roasted veggies, and pickles into! Serves 4 - 6.

EQUIPMENT INGREDIENTS

• fondue pot / small slow-cooker • 12 oz. beer (wheat, amber, or brown ale) • ½ tsp nutmeg • whisk • 3 cups grated Cabot Clothbound Cheddar • 2 tsp mustard powder • ½ wheel Willoughby, cut into ½” chunks • 1 tsp Worcestershire sauce • 2 tsp cornstarch • Dipping accoutrement

INSTRUCTIONS:

If using a fondue pot: add about two thirds of the beer to the pot, turn the heat up & bring to a boil briefly, then adjust the heat to keep it at a simmer. If using a slow cooker: bring two thirds of the beer to a boil in a pot on the stove before adding to the slow cooker, then adjust the heat to keep it at a simmer.

Meanwhile, toss the grated Clothbound with the cornstarch, nutmeg, & mustard powder.

Add one handful of the grated cheese mixture to the simmering beer, whisking briskly. Allow the cheese to melt (it will look thin & watery) before adding a second handful; continue adding the cheddar in this manner until it’s all incorporated. Next, add the Willoughby - don’t worry, the rind will melt into the mixture - & whisk until smooth.

The fondue should barely bubble, almost lazily - adjust the heat as needed to keep the fondue from coming to a full boil.

Add the remainder of the beer in a slow stream, whisking as you pour, followed by the worcester sauce. It should be cohesive but not too thick; if it seems thin, you can always add more cheese, and if it gets too thick, pop open another beer—you & the fondue pot can share! We recommend searing up some slices of our Canadian Bacon or Andouille Sausage for dipping!

BAYLEY HAZEN BLUE compound BUTTEr Restaurant-level fanciness right at home! Top seared steaks, mashed potatoes, & roasted vegetables. This recipe is meant to make enough to store for weeks, but can easily be halved or quartered for short-term use.

EQUIPMENT INGREDIENTS

• large mixing bowl • 4 sticks unsalted butter • potato masher • 8 oz Bayley Hazen Blue, rind cut off • plastic wrap

INSTRUCTIONS:

Let your butter & Bayley rest at room temperature for 30-45 minutes.

Cut the butter into cubes, then roughly crumble the Bayley into large chunks & add both to a large mixing bowl.

Using a potato masher (or a fork), incorporate the Bayley into the butter.

On a clean surface, lay out a 16-18” piece of plastic wrap & scoop the butter onto the center of it, forming a sort of rectangular mound that runs lengthwise down the piece, leaving 3” or so on the ends . Wrap the long sides of the plastic wrap over the butter, making sure it’s completely covered. Roll it into a cylinder then twist up & knot the loose ends.

Refrigerate until firm or wrap in aluminum foil & freeze for future use! HERBED-CRUST PIZZA WITH BAYLEY, ANDOUILLE, & WILLOUGHBY CREAM SAUCE This pizza is rich & satisfying, & reminiscent of German Flammkuchen, each slice oozing with a super-savory cheese sauce. Feel free to mix up the toppings—Canadian Bacon, Bacon, & our other sausage flavors all work well here! Makes 2 large pizzas.

EQUIPMENT INGREDIENTS

• Large mixing bowl HERBED PIZZA CRUST: WILLOUGHBY CREAM SAUCE: • small bowl • 2 cups flour, sifted into a large bowl • 2 TBSP butter • 2 baking sheets • 1 cup warm water • 3 TBSP flour • medium saucepan • 1 teaspoon active dry yeast • 1 cup milk • whisk • 1 teaspoon sugar • 1+cup chicken / vegetable stock • fine mesh strainer • 1 teaspoon olive oil • ½ cup cream • rolling pin (optional) • 1 teaspoon fine salt • ½ wheel Willoughby, cut into small pieces • 2 teaspoons dried herbs, your choice! • 2 cloves garlic, roughly chopped • 1 tsp dried thyme TOPPINGS: • 2 links Andouille, sliced thinly TIP: mix leftover Willo sauce with grated cheese • 6 oz. Bayley Hazen Blue, rind cut off for the ultimate oozy-gooey grilled cheese filling!

INSTRUCTIONS:

Make the pizza dough: In a small bowl, add the yeast, sugar, & olive oil to the warm water, stir briefly, and let rest for 5-10 minutes to rehydrate. Add the mixture to the flour, along with the salt & dried herbs. Knead with your hands until combined (just a few minutes), then allow the dough to rest for 15 minutes. Knead again for 3-5 minutes, then place back into large bowl, cover with plastic wrap, & allow to rise for 2 hours.

Punch the dough down, knead for just another minute or two, cut the dough into two even pieces, & roll each piece into a ball. Place on a well-floured surface, cover with a dampened towel, & allow to rise an additional hour.

While waiting for your dough to rise, make the Willoughby cream sauce: In a medium saucepan over medium-low heat, melt the butter. Add the flour, whisking to combine. Cook for a minute or two until the mixture begins to bubble, but don’t let it brown.

In a slow stream, add the milk, whisking briskly, followed by the stock and the cream. Whisk until smooth, then add the Willoughby and continue whisking until it’s fully melted.

Mix in the garlic and thyme and allow to simmer, stirring frequently, for 5 minutes. The sauce should be thick, almost like brownie batter. If it’s too thick, whisk in a little stock until it’s the right consistency. Strain the sauce through a fine-mesh sieve into a bowl & cool for about 30 minutes, then refrigerate, covered, until it’s time to assemble the pizzas.

Assemble the pizzas: Preheat two sheet pans in an oven at 475F. One at a time, take each doubly-risen dough ball, generously flour your hands & a clean work surface, and flatten into a disc. Hand-stretch or roll out the dough until it is a sort of rounded rectangular shape that fits nicely onto your baking sheet, about ¼” thick around the edges and slightly thinner in the center.

Once the oven & pans are pre-heated, quickly & carefully place your stretched or rolled out dough onto each sheet. Poke a few scattered holes in each crust with a fork, then pre-bake for 5-7 minutes.

Remove the trays from the oven and working quickly, spoon the cold Willoughby sauce over the entire pizza crust. Be generous, using about a third of the mixture on each crust. Top with evenly-scattered slices of Andouille & Bayley crumbles. Pop the pizzas back into the oven for another 15-20 minutes, depending on how crispy you like your crust. The top should be bubbly & beginning to brown. Carefully transfer each pizza to a rack & cool for 10 minutes or so. This is a messy, ooey-gooey pizza, so be sure to have plenty of napkins ready! Barley hazen, bacon, & currant scones You can substitute currants for whatever mix-ins you want here—add your choice of herbs & spices, try different combinations of dried fruits & nuts, throw in a handful of scallions or a couple of tablespoons of caramelized onions - you can go as sweet or as savory as you’d like! Makes 8 scones.

EQUIPMENT INGREDIENTS

• medium mixing bowl • 2 ½ cups all-purpose flour • ½ package uncured bacon, chopped • medium skillet • 1 TBSP baking powder • 4 oz roughly-crumbled Bayley Hazen Blue • baking sheet • 2 tsp sugar ⅔ cup dried currants • rolling pin (optional) • 1 tsp fine salt • ¾ cup milk + 1 tbsp for brushing tops of scones • 8 TBSP unsalted butter, cut into pea- sized pieces & chilled

INSTRUCTIONS:

Cook bacon to desired crispiness, drain on paper towels, & set aside to cool.

Preheat oven to 375F. Combine dry ingredients & sift into a medium mixing bowl.

Add the chilled butter bits to the dry mixture & toss to coat evenly, separating the pieces with your fingers. Using your fingers or a fork, cut the butter into the flour mixture until it just holds together when pressed - it will be quite coarse/lumpy.

For a more crumbly, rustic scone, evenly distribute the crispy bacon, crumbled Bayley, & dried currants throughout the flour butter mixture then stir in the milk until a slightly sticky, shaggy dough forms.

For a more fluffy, biscuit-like scone, mix the milk into the flour-butter mixture & form the dough, then knead the add-ins into it gently but thoroughly (that’s what we did here).

Place your dough onto a lightly-floured surface, form it into a ball, & flatten it into a disc approximately 8 inches across and ¾-inch thick using your hands or a rolling pin. Don’t worry if it looks a little rough! Using a sharp knife, cut the disc into 8 even triangular wedges.

Arrange your scones about an inch apart from one another on a parchment-lined baking sheet, then freeze the prepared tray for 20-30 minutes before popping into the oven - this will help to prevent all of that bubbly Bayley from oozing out of the scones before they’re finished baking!

Bake for 10 minutes, then flip each scone over, brush the new tops with milk, & bake for another 10 minutes. Rotate tray & bake 10 more minutes, until tops are golden-brown. If serving fresh, allow to cool for 10-15 minutes first.

To store for later, cool completely & keep in an air-tight container for up to a week - or double the batch, wrap tightly in foil & freeze in zip-top bags for up to a month! To re-heat: bake thawed, foil-wrapped scones at 375F for 10 minutes. VERMONT-STYLE DIOTS DE SAVOIE We’ve put our own Vermont spin on a regional French classic, subbing out white wine for locally-produced cider. White wine, cider, or beer all work equally well here—if you can’t get your hands on a can of crisp Vermont cider, support your own local vineyard, cidery, or brewery! Serves 2; easily multiplied!

EQUIPMENT INGREDIENTS

• heavy-bottomed skillet or cast-iron pan • 1 tablespoon olive oil • 1 large or 2 small shallots, quartered • 1 tablespoon butter • 2-3 garlic cloves • plate for resting sausages • 4 sausage links (any of our flavors work!) • 2 sprigs fresh thyme, or 1 tsp dried • 1 small onion, halved & roughly sliced thyme (not too thinly) • 12 oz. dry Vermont cider • water

INSTRUCTIONS:

Heat the olive oil in your skillet over medium heat. Space the sausage links evenly in the pan, and brown all over (just about a minute on each side). Once browned, remove from pan & set aside to rest.

Add the butter to the pan & swirl until it’s just melted. Add the onion, shallot, & garlic, stirring minimally to allow for a bit of browning (this will add lots of depth to the finished dish). Don’t worry if some pieces stick to the bottom, the cider will help to deglaze the pan.

Add the thyme and then the cider to the onions et al, swirling the pan & using a wooden spoon to un-stick any caramelized bits.

Move the onions to the sides of the skillet, then place the browned sausages back in the pan. Add enough water to the braising liquid so that the sausages are just over halfway submerged.

Turn the heat up to bring to a boil, then turn all the way down to low. Simmer uncovered until the liquid is reduced by half, about 15 minutes, occasionally flipping the sausages over so that they don’t dry out. Serve atop potatoes or polenta, drizzled with spoonfuls of cider-sauce. pommes duchesse au fromage We’ve come up with a sort of mash-up (pun intended) between classic Duchess Potatoes & traditional Aligot (a French version of mashed potatoes that is so cheesy it stretches!) by adding a few cloves of garlic & a generous amount of cheese to the mix. While a piping bag certainly gives these a professional pop, they’re still pretty cute when piped through a regular plastic zip-top bag (as seen above), & equally delicious when served in casserole form. Serves 4 - 6.

EQUIPMENT INGREDIENTS

For Individually Piped Portions: • 3 lbs potatoes, peels & cut into 1” cubes • 1/8 tsp ground nutmeg 3 garlic cloves, peeled 1/4 tsp pepper or white pepper • piping bag fitted with wide star tip • • • 1 TBSP salt • 2 TBSP melted butter • or a zip-top bag with one corner cut off • 1-1/2 cups finely grated Cabot Clothbound • paprika for dusting • parchment paper • 1/3 cup heavy cream • chopped fresh herbs (optional) For Family-Style Casserole: • 4 large egg yolks

• large baking dish

INSTRUCTIONS:

Preheat oven to 400 F. Place the cubed potatoes & garlic cloves in a large pot & cover with water by an inch. Add the salt & bring to a boil, simmering until the potatoes are fork-tender, then drain.

Mash or rice the potatoes, then add the cheese, heavy cream, egg yolks, nutmeg, & pepper. Make sure everything is incorporated thoroughly, but don’t stir too quickly or aggressively--overmixing the potatoes will make them gluey.

To make true (fancy!) Duchess Potatoes, fill your piping bag with the potato mixture. Using a ½ cup or so of the mixture for each serving, pipe tall mounds onto two parchment-lined baking sheets, about an inch apart from one another. Brush each mound gently (don’t flatten the ridges from the piping!) with melted butter & dust with paprika.

To make a slightly less labor-intensive, Family-Style casserole version, simply spread the potato mixture evenly into a buttered baking dish. Use a fork to create ridges, peaks, or another textured pattern across the top of the potatoes (be as creative as you’d like, the goal here is to mimic piping in order to achieve the same golden, crispy-edged effect of individual Duchess Potatoes), then gently brush the entire top with melted butter & dust with paprika.

Bake for 20-25 minutes, or until crisped & golden on top. Sprinkle with fresh herbs if desired.

Use a spatula to transfer 2 piped mounds onto each plate after cooling for a few moments; cool casserole for 10 minutes before serving.