As seen on the WCAX Morning News

Maple Ricotta Cake

INGREDIENTS:
1 1/2 cup Vermont Butter and Cheese Ricotta
1/3 cup Maple Syrup
2 Large Eggs

DIRECTIONS:

Preheat the over to 350F

Mix all the ingredients together in a food processor. Pour into a buttered springform pan and bake for 30 minutes or until golden brown and set. Let cool to room temperature before serving.

Apples in Vermont Red Wine

INGREDIENTS:
1 bottle Vermont Red Wine (preferably light and fruity)
1 cup Sugar
1 Cinnamon Stick
2 Bay Leaves
2 tbsp Vermont Apple Brandy (can substitute brandy)
4 Cooking Apples (such as Cortland)

DIRECTIONS:

Bring wine, sugar, cinnamon, bay leaves, and brandy to a boil in a large shallow pan and reduce by half. In the mean time, peal the apples and ball them with a mellon baller.

Remove the cinnamon stick and bay leaves. Add the apples and boil for 1-2 minutes. The wine should be a thick syrup. Pour the apples and wine into a wide shallow pan and let them cool, shaking the pan every few minutes.

Eat hot, room temperature, or cold. Garnish with thyme and rosemary and serve with ice cream or yoghurt.