What to Eat This Week – New England Recipes

No matter where in the world you come from, you know what home tastes like.
Home, for me, is New England – specifically Vermont, of course, but I spent my youth visiting Maine and Rhode Island in the summers, visiting family in New Hampshire, Connecticut, and Massachusetts at holidays. The rolling green hills, the long winters, the heavily accented New Englanders from the big city of Boston to the back woods of the North East Kingdom of Vermont – this is home. No matter how long I’ve been away, I know I can feel at home with a crisp fall apple in my favorite risotto, smoky maple syrup drizzled over my pancakes, and, of course, gloriously sharp and smooth Cabot Seriously Sharp Cheddar with some crackers and rhubarb chutney for an afternoon snack.
With 2017 underway, and winter still hanging heavy over our heads, I felt a need to whip up some of the tastes of home this week. If you feel like you need a little comfort food, whether you’re a displaced New Englander or just craving a little bite of that good, hearty New Englander fare, for #WhatToEatThisWeek I’m sharing some of my favorite New England recipes that channel all those good northeastern feelings.


Start the week off right with Vermont Cheddar Ale Soup. Hearty, creamy, smooth – and if you can lay your hands on a good New England ale like Magic Hat #9 or Sam Adams Boston Lager, you’ll be living like a New Englander.
Vermont Cheddar Ale Soup


  • 4 tablespoons (1/2 stick) Cabot Unsalted Butter
  • 1 large onion, chopped (about 1 1/2 cups)
  • 1 medium carrot, peeled and cut into 1/4-inch dice (about 1/2 cup)
  • 1 rib celery, cut into 1/4-inch dice (about 1/2 cup)
  • 2 teaspoons finely chopped garlic
  • 1 bay leaf
  • 1/3 cup King Arthur Unbleached All-Purpose Flour
  • 2 cups whole milk
  • 1 3/4 cups chicken broth
  • 1 (12-ounce) bottle ale, such as Bass
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dry mustard
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 pound Cabot Extra Sharp Cheddar, grated (about 4 cups)
  • 4 slices bacon (3 1/2 ounces), cooked and crumbled


After you enjoy your Cheddar Ale Soup leftovers, put your effort into a mid-week Apple Pie with Cheese – the smooth, salty cheddar baked right into the pie will be the perfect treat to help you survive the rest of the week.
Apple Pie with Cheddar Cheese



  • 2 1/4 cups King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1 stick (8 tablespoons) cold Cabot Salted Butter
  • 6 tablespoons cold vegetable shortening
  • 5-6 tablespoons ice water


  • 6 cups peeled, cored and thinly sliced cooking apples, such as Gala or Cortland (about 3 pounds apples)
  • 3/4 cup sugar
  • 2 tablespoons instant tapioca
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • Pinch salt
  • 2 tablespoons Cabot Salted Butter
  • 1 tablespoon milk (optional)
  • 8 ounces Cabot Vintage Choice, Cabot Sharp Cheddar or Cabot Extra Sharp Cheddar, sliced


I don’t even know if New England stores sell boxed mac and cheese. It’s basically heresy to make it. There is only one mac and cheese, and you better believe it has oodles of yummy Cabot Cheddar in it. Give our Alpine Cheddar Macaroni and Cheese a try (and double the recipe for #leftoversheaven.)
Alpine Cheddar Macaroni and Cheese


  • 1 lb. penne, large elbows or shells
  • 4 cups milk, warm
  • 16 ounces Cabot Alpine Cheddar, grated, (about 4 cups)
  • 8 tablespoons (1 stick) Cabot Salted Butter
  • 8 tablespoons King Arthur All-Purpose Flour
  • 1 cup of Panko bread crumbs
  • 2 or 3 cloves of fresh garlic, minced
  • 1 teaspoon oregano (dried)
  • 1 teaspoon thyme (dried)


Some of our most wonderful recipes come from our farmers, like Echo Farm (in Hinsdale NH) Potatoes Au Gratin. Perfect with a simple roasted chicken, and channeling a farmer is a good way to know you’re eating comfort food to the max.
Echo Farm's Au Gratin Potatoes with Cheddar-Stout Sauce


  • 3 medium baking potatoes (about 2 lbs.), peeled and thinly sliced
  • 3 tablespoons Cabot Unsalted Butter
  • 1 teaspoon chopped fresh thyme
  • 1 medium onion, finely chopped
  • 3 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon salt
  • 1/2 cup dark beer, such as stout or porter
  • 1 1/2 cups milk
  • 1/2 teaspoon freshly ground black pepper
  • 8 ounces Cabot Sharp Cheddar, shredded (about 2 cups)


Keep channeling farmer comfort food with Freunds Farm Sweet Corn PuddingThis goes great with a simple slow cooker pulled pork, like this recipe from Real Food by Dad!
Freunds Farm Sweet Corn Pudding


  • 1/2 cup King Arthur Unbleached All-Purpose Flour
  • 1/2 cup yellow cornmeal
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1 1/2 cups Cabot Sour Cream
  • 6 tablespoons Cabot Unsalted Butter, melted
  • 3 1/2 cups fresh corn kernels (from about
  • 7 ears of corn or frozen whole kernel corn, thawed
  • 1/2 cup minced seeded jalapeno pepper (about 3 peppers), optional


Remember that apple risotto I mentioned? Make sure you add that to this week’s menu. It’s pretty filling, but if you want to add a protein, I like a sweet Italian sausage, pan-seared and then sliced and tossed right in the risotto.
Apple Risotto with Cabot Cheddar


  • 6-8 cups homemade or store-bought vegetable broth
  • 2 local apples, peeled, cored and cut in medium dice
  • 2 tablespoons Cabot Unsalted Butter, divided
  • 1 tablespoon olive oil
  • 2 cloves garlic, peeled and gently crushed
  • 3 sprigs thyme, gently bruised with back of knife
  • 1 bay leaf
  • 2 tablespoons minced shallot or yellow onion
  • 2 cups Arborio or Carnaroli rice
  • 1 teaspoon salt, plus more to taste
  • 1/2 cup white wine
  • 4 ounces Cabot Extra Sharp Cheddar, grated (about 1 cup)
  • 1 teaspoon finely chopped fresh thyme

Optional garnishes; sliced green onions, Cabot Sour Cream or fried sage leaves


Anita Gaiero | December 02, 2017 | 9:05am

I am a rather good cook so most of your recipes aren’t all that new to me; but, I do wish you would put them in a cookbook. Although I am usually not a
fan of ‘product’ type cookbooks, I would certainly buy many copies of your’s and give them to new cooks, newlyweds, students in their first apartment, etc. I guess my enthusiasm comes from being a fan of Cabot products. (and, secretly, from having resided in Vt. and hoping to be residing there again in the coming year.)

Julia Maio | December 03, 2017 | 11:48am

You give the ingredients but no directions!!

    Rachael | December 06, 2017 | 8:27am

    You can click through the image or the title of the recipe to view the instructions! Hope this helps 🙂

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