Essex Recipes to Cook at Home
Social distancing measures mean you may be staying at home more. But one thing you won’t have to leave behind is your favorite restaurant flavors. Burlington restaurants like ours are taking precautions against coronavirus. But we also want to equip you with the number one thing you need to make meals at home: our recipes.
From sauces to desserts, your favorite meals can become one of many easy things to cook at home. Throw a few extra ingredients in the cart as you stock up on the recommended two weeks’ worth of goods. Head home to create your own culinary experience as you wait out coronavirus.
Kids will love the barbeque sauce. Adults won't be able to get enough of the mousse. And everyone will benefit from a stress-free evening despite social distancing.
Don’t Miss One Delectable Moment
The talented chefs at The Essex often find inspiration in local Vermont ingredients. Chefs at both Cook Academy and our restaurants are always in search of innovative ways to incorporate Vermont-only flavors in their menus. Their discoveries can now be part of your dinners.
We’re happy to share some of their favorite quick and easy recipes with you. Be sure to bookmark this page and come back for new mouthwatering recipes.
Sauces
Rookie’s Root Beer Barbeque Sauce
Created by our Chef Alumna Brandy Allan using a local Vermont root beer. Chef Allan recommends using this sauce to top grilled chicken or enhance a burger.
Ingredients
1/2 cup blended oil
2 yellow onions, small dice
14 cup garlic, minced
14 cup Rookie's Root Beer
1 tablespoon cumin, ground
1 tablespoon chili powder 1/2 cup molasses
2 cups ketchup
1/2 cup cider vinegar
2 tablespoons cocoa
1/2 cup whiskey or bourbon
1 tablespoon espresso powder
Preparation
Sweat onion and garlic in blended oil. Add Rookie’s Root Beer, and reduce by half. Add remaining ingredients, then whisk to combine. Simmer for 30 minutes. Puree with stick blender and enjoy.
Dessert
Champagne Mousse Cups
Ingredients
2 egg yolks
3 tablespoons evaporated cane juice or sugar
2/3 cup champagne
1/2 teaspoon gelatin
1 tablespoon water
1/2 cup heavy whipping cream
Preparation
Whip the heavy cream and refrigerate.
Combine the yolks and evaporated cane juice in a glass or stainless steel bowl and whisk thoroughly until the mixture whitens. Add the champagne and whisk together completely. Place the bowl over a pot of simmering water and cook, beating constantly until the mixture thickens to the consistency of a light hollandaise sauce. Remove from heat and continue whisking for about 1 minute. Set aside and allow to cool.
Combine the gelatin and water in a small bowl and let stand for 5 minutes to soften the gelatin. Heat the softened gelatin mixture until the gelatin dissolves and the liquid clears. Whisk the dissolved gelatin into the champagne mixture. Then fold in the whipped cream with the aid of a rubber spatula.
Chill for 1 hour before piping the mousse into champagne glasses or chocolate cups. Garnish with fruit marinated in champagne and Macaroons.
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An overnight getaway, 30 local brews on draft at The Tavern, treatment in Spa at The Essex, Vermont cuisine in Junction or a Cook Academy class.
