Snow in April can be a mega bummer. My birthday is at the end of the month, and I remember many birthday parties canceled due to inclement weather. But there is one really, really wonderful thing about extended winter in the Northeast that is even more Vermonty than Town Meeting Day or Cabot cheddar: and that, friends, is sugaring season.
As our many of our farmers can tell you, because they sugar on the side, maple sugaring requires freezing temps at night and warmer temps during the day to get the sap flowing. So we griped about shoveling out on April Fools Day, but we also rejoice on weekends spent at a family sugar shack , boiling down sap into that sticky, smoky, sweet glory that is maple syrup. For #WhatToEatThisWeek, we’re celebrating another week of that place between winter and spring that is maple season with recipes that celebrate and compliment our favorite sweetener.


Kick your day off right with a Maple Moo Smoothie and end it with a farmer favorite: the Barstow family’s Cheddar Corn Chowder.
Maple Moo Smoothie


  • 1 cup Cabot 2% Plain Greek Yogurt or Cabot Plain Greek Yogurt
  • 1 cup ice
  • 1/2 cup nonfat milk
  • 1 banana, peeled and broken in half
  • 1 pear, cored and cut into quarters
  • 1/4 cup pure maple syrup, preferably Grade A Dark Amber


  • 4 thick slices bacon, chopped
  • 2 tablespoons Cabot Salted Butter
  • ¼ cup King Arthur All-Purpose Flour
  • 1 teaspoon table salt
  • ½ teaspoon black pepper
  • ¼ teaspoon ground turmeric
  • 6 cups chicken stock
  • 3 cups diced unpeeled white potato
  • 4 cups fresh corn kernels, or 1(16-oz) bag frozen corn kernels, thawed
  • 8 ounce Cabot Sharp Cheddar, shredded (about 2 cups) plus more for garnish
  • 1 cup half-and-half
  • Sliced green onions, optional


Breakfast for dinner? Heck yes! Chocolate Chip Pancakes with Fresh Raspberries taste even better with real maple syrup! 
Chocolate Chip Pancakes with Fresh Raspberries



  • 1 1/2 cups pure Vermont maple syrup
  • 6 ounces fresh raspberries (about 1 1/2 cups)




For the Brussels Slaw
  • 3 cups shaved brussels sprouts
  • 1/2 onion, diced
  • 1 Granny Smith apple, diced
  • salt and pepper
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 2 tablespoon mayo
  • 1 tablespoon real maple syrup
For the Burger
  • 8 slices apple wood smoked thick cut bacon, cooked
  • 4 bison burgers
  • Cabot Sharp Cheddar slices
  • Brussels Sprouts Slaw, lettuce, onion, tomato for topping
  • mayo
  • Apple wood smoked BBQ Sauce
  • Brioche Bun, buttered and toasted


A simple Stovetop Mac and Cheese with a side of delicious Maple-Glazed Veggies makes the perfect meal.


  • Salt for pasta water plus ¼ teaspoon, divided
  • 13 to 14 ounces dry pasta, such as fusilli, rotini or macaroni, whole-wheat if desired
  • 2 tablespoons Cabot Unsalted Butter
  • 1 shallot, minced
  • 2 tablespoons plus 1 teaspoon King Arthur All-Purpose Flour
  • 1 ½ cups fat-free milk
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • ¼ teaspoon pepper, white if desired
  • 6 ounces Cabot Extra Sharp Cheddar, shredded (about 1 ½ cups)


Rejoice the extended maple season with us! Heaven in Vermont Grilled Cheese will do nicely. 
Heaven in Vermont Grilled Cheese


  • 1 tablespoon Cabot Salted Butter
  • 4 slices whole wheat bread, preferably organic
  • 4 ounces Cabot Seriously Sharp Cheddar, sliced
  • 6 slices applewood smoked bacon, cooked until crisp
  • 2 teaspoons maple syrup


Rise and shine with another farm family favorite: Missisquoi Valley Farm’s Quick Maple-Cinnamon Rolls 

Missisquoi Valley Farm's Quick Maple-Cinnamon Rolls



  • ¾ cup firmly packed light brown sugar
  • ¼ cup Cabot Salted Butter, softened
  • 2 tablespoons pure maple syrup
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg


  • 3 cups King Arthur All-Purpose Flour
  • 1 tablespoon baking powder
  • 1 teaspoon table salt
  • ½ cup Cabot Salted Butter, cut into small pieces
  • 1 cup milk


Maple Meal Planner | Cabot Creamery

If you would like to learn more about Cabot Creamery Cooperative, get more delicious recipes, or take a virtual tour of some of our 1,000 farm families, click here. If you find a recipe that you love on our site, please rate and review it – we appreciate your feedback!You can also sign-up for our Newsletters so that you don’t miss a thing.


Dr. Averill (aka <3Ave) is a long-time member of the Cabot team (ca. 2006) and a life-time lover of cheese (the sharper the better!). She’s always been moved by the Cabot commitment to the farmers, our communities, and making quality products. You can catch her on Twitter most of the time, where she leads the @cabotcheese tweeting. When she’s not talking cheese, she’s digging into the past, and just finished her PhD in History.

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