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Polenta Bites Stuffed with Smoked Mozzarella

When you bite into this polenta-based hors d’oeuvre, there is the surprise of warm, gooey smoked mozzarella inside. Topped with a dollop of concentrated tomatoes, garlic, and basil, these little snacks are hard to resist. Fancy enough to serve at a wedding reception, they are also right at home on a Super Bowl buffet.

1 cup(s) yellow polenta, 1 cup(s) milk, 2 cup(s) water, 1 teaspoon(s) salt, 2 tablespoon(s) grated Parmesan, 2 tablespoon(s) butter, 2 pinch(es) black pepper, 1 pinch(es) nutmeg, 4 ounce(s) Maplebrook Smoked Mozzarella, cut into 1/2, 14.5 ounce(s) whole tomatoes (1 can), 2 cloves garlic, 1 tablespoon(s) olive oil, 1 pinch(es) crushed red pepper, 1 tablespoon(s) chopped fresh basil, 1 teaspoon(s) sugar, 1 salt to taste,

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Burrata, Grilled Peaches, Cinnamon, Mint, Garlic

Is it an appetizer? A dessert? Should I walk barefoot through it? Eat it? Rub it into my skin? Or is Burrata a language that can only be whispered into your lover’s ear? At least, there is no difficulty recognizing that Burrata is love at first bite. Burrata is made by hand-stretching curd into mozzarella and then wrapping the thinly stretched mozzarella around a mixture of fresh cream and stracciatelli (shreds of mozzarella). Cutting into the cheese releases a creamy flow of luscious lava. This cheese has its roots in Puglia in the southern section of Italy. To date, there are few cheese makers in the U.S. that make Burrata. Fortunately, you need look no further than Maplebrook Farm in Bennington, Vermont. They craft the best version you will find anywhere. Enjoy the Burrata and grilled peaches with a glass of Pinot Noir or a pint of light, crisp Pilsner.

4 medium-sized peaches, 2 cloves garlic, 1 teaspoon(s) cinnamon, 1 teaspoon(s) chopped fresh mint, 3 tablespoon(s) lemon juice, 1 tablespoon(s) honey, 1 tablespoon(s) olive oil, 2 pinch(es) black pepper,

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Mozzarella Porcini Fondue

Recipe courtesy of Chef Bob Titterton of and author of The Vermont Home Cookbook.


Gooey, stringy mozzarella blends beautifully with white wine and cream. The nutty flavor of porcini mushrooms adds a subtle note that is enhanced by the mellow cheese. Dip cubes of crusty sourdough bread into this fondue for a rich snack after skiing, during a Sunday afternoon football fest, or a special supper. Try to find Maplebrook Handmade Mozzarella, it has just the right moisture content and consistency.

Savory Mozzarella Bread Pudding

Recipe courtesy of Chef Bob Titterton of and author of The Vermont Home Cookbook.

Shrimp Stuffed with Spinach and Mozzarella

Recipe courtesy of Chef Bob Titterton of and author of The Vermont Home Cookbook.

Peppers Stuffed with Polenta and Ricotta

This recipe is courtesy of Chef Bob Titterton of and The Vermont Home Cookbook.


Sweet, creamy polenta is enriched with Bennington, Vermont’s Maplebrook Farm Whole Milk Ricotta and fills garden fresh peppers. Nestled into a mixture of summer vegetables, spicy Italian sausage, and deeply flavored marinara sauce these peppers are a treat to serve friends or family. Perhaps some crusty bread to help sop up the sauce is all you need to accompany this one-dish meal. A spicy, full-bodied Shiraz would stand up to the range of deep flavors. Schooners of American India Pale Ale would play off the spicy notes of the sausage as well as the cheesy polenta.