Chili Con Grafton Queso

Chef Martin’s Chile Con Grafton Queso


2 1/2 lbs Grafton Cheddar, diced or shredded (1 or 2 Year Aged) 1 1/3 c milk 1 c diced onion 1/2 c diced Anaheim chiles 1/2 c sliced jalapenos 1/2 c Tomatoes, diced 2 tea chopped fresh garlic 3 tea ground cumin 11/4 tea freshly ground black pepper  


Heat the cheese and milk in double boiler until melted and smooth. Add the remaining ingredients and continue to cook, stirring occasionally, for 20 minutes. Put mixture in a blender and blend until smooth. Place Con Queso in a bowl and serve with your favorite chips or vegetable strips, or as a cheese sauce for nachos. Option: For a smoky taste, add in some Grafton Maple Smoked Cheddar. Serve in a bowl with tortilla chips and vegetable strips, or use as a sauce over nachos.  

Grafton Cheddar Puffs with Roasted Tomato Salsa

Grafton Cheddar Puffs with Roasted Tomato Salsa

A delicious and easy Mediterranean dish. We served this at a recent Spanish wine dinner here at the inn. Enjoy! Puffs: 2 ½ ounces  all purpose flour 2 ounces  olive oil 5 ounces  water 2 each  whole eggs 2 ounces  Grafton cheddar, shredded (1 or 2 year) ½ teaspoon  paprika To taste  salt and pepper Your preferred oil for deep frying   Bring water and olive oil just to the boil.  Remove from heat and sift in flour.  Mix with wooden spoon till fully incorporated and the “dough” pulls away from the sides of the pan.  Allow to cool slightly then add the eggs one at a time and mix well.  Add the cheese and paprika and season.  Mix well.  Heat oil to 350.  Drop the batter by spoonfuls carefully into the oil and fry for two to three minutes or until the puffs are golden brown, turning once to cook evenly.  Remove from oil and drain on paper towels while the rest of the batter is fried.   Salsa: 2 tablespoons olive oil 2 each shallots, finely chopped 1 each garlic clove, crushed ¼ cup white wine 12 each Roma tomatoes, cut in half length wise 2 tablespoons fresh basil, chopped 1 tablespoon fresh oregano, chopped To taste salt and pepper Place tomato halves on a sheet pan and season with salt and pepper.  Roast at 200 for two to three hours.  Sauté the shallots and garlic in the olive oil till translucent.  Deglaze with the wine and allow to reduce slightly.  Place roasted tomatoes and shallot mixture into blender and puree.  Stir in fresh herbs and adjust seasoning. Fill a platter with the puffs and place the roasted tomato sauce in dish in the center of the platter.

Wild Mushroom & Spinach Risotto with Grafton Smoked Cheddar

A  delicious, comfort-food that pops with the creaminess of Grafton Cheese.

Ingredients 2 cups Arborio rice 1 bottle white wine, Chardonnay 1 large sweet onion, thin julienne 1 shallot, finely chopped ½ lb baby spinach 1.5 quarts miso broth (combine yellow miso & hot water) 6 oz Grafton Maple Smoked Cheddar, grated 4 oz unsalted butter 1 bulb roasted garlic (chopped) ¼ cup parmesan cheese ½ lb shitake mushrooms ½ lb cremini mushrooms ½ lb oyster mushrooms 1 teaspoon lemon zest Extra virgin olive oil Balsamic vinegar Sea salt Fresh ground black pepper Place a thick bottomed sauce pot on medium low heat. Sauté mushrooms in three batches with the olive oil and 1 T butter. Cook to golden brown. Add a splash of balsamic vinegar to caramelize each batch of mushrooms. Set aside cooked mushrooms. In the same pot, on medium low heat, heat 1 T butter, 1 T olive oil. Add onion and shallot and sauté until caramelized. Add 2 oz of the white wine to deglaze. Add Arborio rice with 2 T olive oil and stir well. Add 6 oz stock, 2 oz wine and 1 t butter, continually stirring the rice. Keep repeating the stock, wine and butter combination until all broth is absorbed (approx. 20-25 mins.). Cook to al dente. Add spinach until wilted, then the roasted garlic, Grafton cheddar and parmesan. Add mushrooms, and season dish with salt and pepper. Serves 6-8 people

Maple Pumpkin Pecan Cheesecake

Pumpkin Maple Pecan Cheesecake 1 1/3 cup graham cracker crumbs ¼ cup sugar 5 tbl melted butter 24 oz cream cheese at room temp 3 each lrg eggs 15 oz pumpkin puree, pure 14 oz sweetened condensed milk 3 tbl maple syrup (I like b or even c grade) 2 tsp ground cinnamon 1 tsp ground nutmeg ½ tsp fine sea salt *preheat oven to 325.  Mix the graham, sugar and melted butter in a large bowl until well mixed.  Press into the bottom of a spring form pan.  In a mixer with a paddle attachment, mix the cream cheese until light and fluffy, approximately five minutes.  Turn the mixer to low speed and add the eggs one at a time until they are completely incorporated.  Add the pumpkin, condensed milk and maple syrup and mix on medium speed till fully mixed.  Finally, add the salt and spices and continue to mix on medium speed for at least five minutes.  The longer you mix the filling the lighter the final cake will be.  Pour the filling over the graham crust and gently knock the bubbles out of the cake by tapping it against the counter.  Bake for one hour and fifteen minutes or until the cake is just set and wiggles slightly in the center.  Turn your oven off and place a dry kitchen towel in the oven door to leave it open slightly and allow the cake to rest in the warm oven for at least one hour.  After the hour, remove cake from oven and  chill for at least four hours before removing from spring form pan.   For the glaze: 1 cup heavy cream 2/3 cup Vermont maple syrup (again either grade b or c) ¾ cup chopped pecans In a medium saucepan, combine the cream and maple syrup and bring to a boil. Boil until slightly thickened, 25 minutes, stirring occasionally. Stir in the pecan pieces. Cover and chill. Stir together before pouring over completely cooled cheesecake.

Summer Squash Spaghetti


1 medium summer squash 1 medium zucchini 1 yellow tomato 1 red tomato Basil 2 tablespoons Pesto 1 red pepper 1 cup heavy cream 2 tablespoons olive oil 1 teaspoon shallot ½ cup Grafton Cheddar cheese 1 tablespoon roasted garlic

Equipment required

Japanese Mandolin (spin cutter)


Dice tomatoes (1/2 inch dice) set aside, dice red pepper (garnish) chop shallot finely set aside, shred cheese and set aside.  Put squash (fat end first) through the mandolin. Set aside.

Pesto cream

Put heavy cream in sauce pan, add pesto roasted garlic and reduce over heat by a 1/3. Add salt and pepper to taste and stir in shredded cheese.

Sauté Spaghetti

Add oil to hot sauté pan with chopped shallots. Sauté just long enough to heat through. Add salt and pepper to taste. Put “Spaghetti” into a large bowl spoon pesto cream over spaghetti, lightly toss and place into serving bowls and garnish with chopped basil and red pepper. website screenshots .

Roasted Pumpkin Salad



1 each small sugar pumpkin 3 tbl. extra virgin olive oil Sea salt & pepper to taste Vermont maple syrup, grade b or c (i.e., cooking syrup)


1 T minced shallot 1 tsp. minced garlic, about half a clove 1/4 cup sherry vinegar Sea salt & pepper 2 tsp. Coleman’s dry mustard 3 T honey 3/4 cup extra virgin olive oil 1 lb. arugula, washed and patted dry


Heat oven to 450 degrees. Scrub the outside of pumpkin. Cut in half and remove seeds. Scrape a good 1/4 to 1/3 of an inch from the inside of the pumpkin, then cut into eight even pieces. Rub with the olive oil and season well with salt and pepper and place on a flat pan/cookie sheet. Roast pumpkin at 450 for ten minutes. Reduce heat to 375 and roast until a knife easily enters the flesh of the pumpkin. Remove from the oven and drizzle with maple syrup. adobe cloud Allow to cool to room temperature. (NOTE: you can refrigerate these for two days in an air tight container.) While pumpkin is cooling, mix the shallot, garlic, salt, pepper and vinegar and allow to sit for at least 20 minutes. Whisk the dry mustard into the honey well and then mix into the vinegar mixture. Slowly drizzle the oil into the vinegar mixture while whisking vigorously until the oil and vinegar combine. Place the still lightly warm pumpkin on some beautiful white, square plates in a way that pleases your eye and gently toss the arugula with as much or little of the vinaigrette as you’d like. Then place the dressed greens in a carefully haphazard way across the pumpkin. Serve immediately with some shaved parmesan and toasted or candied nuts.

Grafton Inn Scones

This version includes raspberries. You can add any fruit you prefer. Makes 8 scones Ingredients 2/3 cup of buttermilk or plain yogurt 1 large egg 3 cups all-purpose flour 4 teaspoons of baking powder 1/2 teaspoon of baking soda 1/2 teaspoon of salt 8 tablespoons (1 stick) cold unsalted butter, cut up 1 cup fresh Raspberries (if large, cut in half or in quarters) 1/2 cup granulated sugar 1 teaspoon freshly grated orange peel (optional) 1 tablespoon butter at room temperature Heat oven to 375 degrees. Measure buttermilk in a 2 cup glass measure, beat in egg with a fork. Put flour, baking powder, baking soda and salt into a large bowl, stir to mix well.  Add the stick of cold cut up butter and blend with a pastry cutter until mixture looks like fine granules. Add raspberries, sugar and orange peel, toss lightly to distribute evenly. Add buttermilk mixture, stir with a fork until a soft dough mixture forms. Turn out dough onto a lightly floured board and give it 3 to 4 kneads, just until well mixed.  Form dough into a ball, cut into wedges. Form each wedge and place on an un-greased cookie sheet. Bake 20 to 25 minutes, or until medium brown, remove to wire rack and brush with 1 tablespoon of soft butter.  Let cool, uncovered and prepare to serve.

Panko Crusted Potato & Vermont Feta Cake

Courtesy of The Grafton Inn These delicious potato feta cakes are featured as a special at The Grafton Inn from time to time. These have a Vermont twist with the local feta in the cakes and ramps in the emulsion. Enjoy them with a green salad and a crisp white wine like a Ferrari Carano Fume Blanc.


1 lb peeled gold potato, each sliced in half 1 T chopped dill 1/2 Meyer lemon 4 oz. Vermont Butter & Cheese Goat Feta 1 T roasted garlic 1/8 t white pepper 2 eggs 1 t sea salt 1 t dijon mustard 1/2 cup Panko (Japanese bread crumbs found in most supermarkets) 1/4 cup olive oil All purpose flour Salt & Pepper

Equipment required

Medium pot; medium saute pan, cookie sheet, shallow bowls, blender (for emulsion)


Preheat oven to 350 degrees. Boil potatoes in a medium pot until semi-tender, approx. 10 mins. Cool potatoes; when cooled, crumble into a large mixing bowl. Add the dill, 1/2 lemon(squeezed juice), feta, garlic, pepper, one egg, salt and mustard to the potatoes. Mix all ingredients until combined. Make approximately 6-8 patties with the potato mixture; about the size of a fist. In separate bowls, add flour(1-2 cups) with salt and pepper; the remaining egg, beaten; and, the panko. Dredge each potato cake into the flour, then the egg, then the panko. In a medium saucepan, heat the oil and brown cakes on both sides. When done, place a cookie sheet and bake for approx. 5-7 minutes until fully heated through. Serve with the Basil Ramp Emulsion (see inset). Makes six – eight cakes.

Basil Ramp Emulsion

10 basil leaves 5 each ramps, cleaned & finely chopped (a spring onion or wild leek, can be found in farmer’s markets or in fine grocers) 1 shallot chopped 1 t dijon mustard 1 t roasted garlic 2 oz sherry vinegar 1 T maple syrup (Grade B / cooking if possible) Pinch of salt & pepper 1/2 cup extra virgin olive oil Combine all ingredients into a blender, except the oil. Once combined, slowly add the oil on a low setting until fully blended.

Pan Seared Venison Loin

Courtesy of The Grafton Inn Cook and Prep Time: 35 minutes | Yield: Serves Two | Suggested wine: Sineann Old Vine Zinfandel Pan Seared Venison Loin with caramelized Brussels sprouts, a parsnip puree with Vermont mascarpone and goat cheeses and served with a pomegranate port reduction.


6 oz Vermont venison loin 10 Brussels sprouts, cut in half 3 baby carrots (blanched and set aside) 3 parsnips, peeled and chopped 2 oz Vermont mascarpone cheese 2 oz Vermont goat cheese 2 oz Pomegranate molasses (can be purchased at local co-ops or specialty food markets) 8 oz Port wine 1 shallot, finely chopped 2 oz white balsamic vinegar 2 oz extra virgin olive oil Salt & pepper to taste Prepare two saucepans of salted water to boil.


Season venison with salt and pepper. Heat 1 oz each of olive oil and butter in a large sauté pan on medium heat. Add the venison and brown on each side; cook until medium rare. Set aside on a separate plate.


Boil parsnips in salted water for 15 minutes until tender, then drain. Puree parsnips with the mascarpone, goat cheese and 1 oz butter. Set aside.

Brussels sprouts

Blanch the Brussels sprouts (approximately 3 minutes) in the other pot of boiling,salted water, and then put them in a bowl of ice water (to shock them and keep them green). Drain sprouts. In a separate pan, heat 1 oz olive oil and butter,then sauté shallots. Once shallots are softened add Brussels sprouts on medium heat until they start to caramelize. Use the white balsamic and deglaze the pan. Set aside. Sauce In a sauce pan, add the port on medium high heat until it is reduced to about 2/3 of the way. Then stir in the pomegranate molasses. Remove from heat. Garnish with the blanched carrots. Pour the sauce around the venison and parsnips

Grafton Inn Style Apple Pie

Courtesy Pastry Chef Jason Corrigan, The Grafton Inn Apple Note: Cortland, Gala, Empire and Macintosh are all fine substitutes for apple pie, but the texture of a Granny Smith holds together best and has a good tartness for pies.


1 egg (beaten and mixed with 1 T water) 2 12-inch sheets puff pastry (square) 6 granny smith apples (peeled & sliced thin) 1 t cinnamon 1/2 t cardamom 2 T granulated sugar 1 T maple syrup Half lemon (squeezed) 2 t cornstarch


Par-bake bottom pastry sheet for about five minutes at 375 degrees. In a mixing bowl, toss apples and all remaining ingredients (except egg). When pastry comes out of oven, place apple mixture onto pastry, leaving about one inch of pastry exposed. Put on top layer of pastry and press down all the way around, creating a tight seal. Add a few small vent holes in top center, brush top with beaten egg wash and sprinkle with cinnamon and sugar. Bake at same temperature for about 25 minutes or until dark golden brown. Let cool for about half an hour and serve with vanilla ice cream or Grafton Cheddar. Enjoy with a nice cold glass of Vermont’s Woodchuck Hard Cider.