Culinary Cooking School and Regional Cuisine

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attending Culinary Cooking School in Vermont

Attend Culinary Cooking School in Vermont at the

New England Culinary Institute in Montpelier 

Call 877-223-6324 for details.  


Probably the best Culinary Cooking School in the Unites States is the Le Cordon Bleu culinary academy. Le Cordon Bleu degrees are recognized and respected by top chefs all over the world.  

The Le Cordon Bleu school maintains 15 campuses across America, although the nearest one to Vermont is in Boston.  

Culinary Cooking Schools will teach you how to use locally sourced products on your menu.  

Vermont is, of course, known for its maple products. Here's sweet cooking idea, compliments of the Vermont Maple Foundation.

This STUFFED FRENCH TOAST Recipe comes from Joyce and Frank Stewart, Innkeepers at The Richmond Victorian Inn.


stuffed french toast

INGREDIENTS:

  • 8 slices white or wheat sandwich bread


Filling:

  • 3 oz. cream cheese, softened
  • 1/4 c. Vermont maple syrup
  • 1/4 c. ground pecans
  • 1/2 - 3/4 tsp. cinnamon
  • 1/4 tsp. ground cloves (optional)


For dipping custard:

  • 3 eggs
  • 1 c. milk or heavy cream
  • 2 tsp. vanilla
  • dash of cinnamon
  • 1/2 tsp. sugar


Other ingredients:

  • butter for frying
  • powdered sugar and fruit for garnish
  • additional maple syrup for serving


DIRECTIONS:

  1. In a small mixing bowl, combine filling ingredients and mix thoroughly with a fork or hand mixer.
  2. Spread 4 slices of bread generously with filling and top with remaining slices to make “sandwiches.” D
  3. If filling left over, do not discard, it keeps well in the fridge.
  4. Stuffed French Toast sandwiches work best with bread that is a couple days old; otherwise, bread may tear if it’s too soft.
  5. Set sandwiches aside.
  6. In another flat dish, combine dipping custard ingredients. Beat well with a fork or whisk.
  7. Heat a griddle or frying pan over medium-high heat until it sizzles when drops of water are sprinkled on it.
  8. While griddle is heating, dip sandwiches into custard, turning once to coat both sides.
  9. Drain each slightly and place on the hot, buttered griddle or frying pan
  10. Fry sandwiches over a moderate heat until they are golden brown on both sides, adding more butter as necessary when you turn the sandwiches.
  11. To serve, cut each sandwich in half diagonally. Place both pieces on a warmed plate and sprinkle Stuffed French Toast with powdered sugar. Place fruit on side of plate and serve.
  12. Serve with additional warm maple syrup and bacon or sausage.



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