For our winter art scene we thought we would try something a little different and highlight the art of holiday entertaining, from special cocktails to cheese plates, to dinner and of course dessert.

Caledonia Spirits shares The Art of Cock tailing Fir’get about tomorrow 

 A FOREST MARTINI 

11/2 oz Balsam Fir infused Barr Hill Gin

3/4 oz Zirbenz Stone Pine Liqueur 

1/2 oz Blanc Vermouth 

1/4 oz Palo Cortado Sherry 

1 dash spiced cranberry bitters 

Stir with ice; strain into a Nick and Nora glass; garnish with skewered cranberries. (c. Nate Canan-Zucker @ Barr Hill) 

NEGRONI CLASSIC BITTER ORANGE HONEY CANDY

11/2 oz Barr Hill Gin or Tom Cat Gin 

1 oz sweet vermouth 

1 oz Campari 

Stir with ice; strain over big ice cube in rocks glass garnish with an orange twist. (c. 1919 Italy) 

Big City Cat  

A BEEKEEPER’S FRENCH 75 

11/2 oz Barr Hill Gin or Barr Hill Vodka 

1/2 oz fresh lemon juice 

1/2 oz raw honey syrup 

Top Sparkling Dry Hard Cider 

Shake with ice; strain into flute glass; top with hard cider; garnish with lemon twist. (c. Sam Nelis @barhill)

 Granite St. Sour

CHRISTMAS SPICE SOUR 

1 oz Tom Cat Gin 

1 oz Angostura Bitters 

1 oz fresh lemon juice 

1 oz Pecan Orgeat 

Shake; double strain into a coupe; no garnish. (c. Sam Nelis @ Barr Hill) 

The Art of Vermont Cheeses 

Pair a few local wedges with crusty bread and sliced apples for a delectable holiday spread. Here are a few of our favorites: 

Pawlet Cheese 

BARDWELL FARM, WEST PAWLET 

Crafted with Jersey cow’s raw milk and aged a minimum of four months, its mildly sweet taste is similar to an Italian-style Toma: creamy & nutty on the palate with bright grassy notes. 

Winnimere 

JASPER HILL CREAMERY, GREENSBORO BEND 

Sixty days of aging in strips of spruce bark result in a soft, luscious cheese. The award-winning Winnimere is made from cows’ milk produced exclusively during the winter months. Spread this on slices of your favorite crusty bread. Flavors of sweet cream, bacon, custard and spruce.

Trappist

 DOE’S LEAP FARM, EAST FAIRFIELD

 A washed-rind, goats’ milk cheese, Trappist is a raw milk cheese and has a full, nutty flavor that’s perfect with sliced apples. 

Clothbound Cheddar 

SHELBURNE FARMS, SHELBURNE

 Slices of this crumbly, dense cheddar have a gorgeous golden color and a lingering nutty flavor that pairs well with our favorite jam, Blake Hill Preserves rhubarb with honey & dandelion jam. Pairing a sweet flavor with your cheese creates a lovely agra-dolce moment that is the perfect finish to your cheese board.

The Art of winter lemons

 Lemons bring a ray of sunshine to a cold winter night as our Vermont gardens slumber away in these winter months. In sweet or savory recipes, they can bring a little sunshine to holiday celebrations!

Lemon Capellini with Caviar 

SERVES 6 | RECIPE COURTESY OF INA GARTEN 

olive oil for cooking the pasta 

1 pound dried capellini 

1/2 pound unsalted butter, melted 

zest and juice of 2 lemons 

1 teaspoon kosher salt 

1 teaspoon freshly ground white pepper 

150 grams of very good black caviar 

zest of 1 lemon, for garnish 

Drizzle some olive oil in a large pot of boiling salted water. Add the capellini and cook al dente. Drain quickly, leaving a little water with the capellini. Quickly toss the capellini with the melted butter, lemon zest, lemon juice, salt and pepper. Place one serving of pasta on each plate and top with a large dollop of fresh caviar. Garnish with grated lemon zest. Serve immediately. 

Shrimp and Lemon Risotto 

SERVES 4 

RISOTTO

1 tablespoon olive oil 

½  small onion, chopped 

1  cup arborio rice 

2  cloves garlic minced 

½  cup white wine or extra broth 

1  lemon 

3-4 cups chicken broth warmed, or as needed 

2  tablespoons butter 

½  cup parmesan cheese freshly grated, plus extra for serving 

1  teaspoon parsley chopped 

SHRIMP 

¾  pound medium shrimp peeled, de-veined and tails removed 

1 teaspoon grated lemon zest 

½  teaspoon paprika 

¼  teaspoon salt 

¼  teaspoon pepper 

1  tablespoon olive oil 

1  tablespoon butter 

2  cloves garlic minced 

Heat 1 tbsp olive oil in a heavy saucepan. Add the onion and garlic and cook over medium heat until translucent about 2-3 minutes. Stir in the rice and sauté for about 5 minutes. Add the wine, lemon juice, salt and pepper and simmer, stirring often, until the wine reduces. Slowly add the broth while stirring about ½ cup at a time, letting it evaporate before adding more, simmer and stir until the rice is al dente, about 15-20 minutes. Stir in the grated zest, the parmesan cheese and butter and season with salt and pepper to taste. Cover and set aside. Toss the shrimp with lemon zest, paprika, salt and pepper. Heat a large skillet over medium heat with olive oil and add shrimp in a single layer, cook for 1 minute, flip over and cook for 2-3 more minutes, then remove from skillet. Ladle risotto into bowls and top with shrimp. Garnish with parsley, lemon slices and add more parmesan cheese. 

No-Bake Lemon Cheesecake 

CRUST 

2¼  cups graham crackers crumbled 

½  cup melted butter  

FILLING 

3 packages (24oz) full-fat cream cheese (room temperature) 

1 ½  cups powdered icing sugar 

1 lemon juiced zest of 2 lemons  

1 teaspoon vanilla extract 

¾  cup heavy whipping cream 

Line a 9” springform pan with parchment. Mix graham cracker crumbs and butter and press into prepared pan, and about ½” up the sides. In a large bowl, beat the cream cheese with an electric, or hand mixer on medium speed until smooth. Add the powdered sugar, lemon zest, lemon juice, and vanilla and beat until smooth. In another bowl, beat the heavy cream on high until stiff peaks form. Fold the whipped cream into the bowl with the cream cheese with a spatula, being careful not to deflate the cream. Pour filling into crust, cover and refrigerate until set, at least 6 hours, preferably overnight If its not properly chilled, it wont slice.