DOG TEAM TAVERN SALAD DRESSING
This recipe came from a restaurant in Vermont called The Dog Team Tavern was a big landmark till it burned down a few years ago! You will not be disappointed!
Provided by malinda sargent
Categories Dressings
Time 10m
Number Of Ingredients 8
Steps:
- 1. mash the garlic into dry ingredients and rub well. Add oil and vinegar. Makes about 1 quart.
DOG TEAM TAVERN DRESSING
Make and share this Dog Team Tavern Dressing recipe from Food.com.
Provided by jrobertfl
Categories Salad Dressings
Time 15m
Yield 4 cups, 34 serving(s)
Number Of Ingredients 12
Steps:
- Add all ingredients to a large jar and shake well.
Nutrition Facts : Calories 109.4, Fat 9.7, SaturatedFat 0.7, Sodium 104.9, Carbohydrate 5.8, Fiber 0.2, Sugar 5.2, Protein 0.2
COTTAGE CHEESE HORSERADISH DIP ( FROM THE DOG TEAM TAVERN )
The Dog Team Tavern was a restaurant that was listed on the National Register of Historic Places and was located on Dog Team Road, off U.S. Route 7, roughly 4 miles north of the town of Middlebury, Vermont. The restaurant burned down in early September 2006, destroying artifacts[2] of the Sir Wilfred Grenfell Mission and Labrador...
Provided by malinda sargent
Categories Dips
Time 5m
Number Of Ingredients 5
Steps:
- 1. The morning you're going to serve this, combine all ingredients and refrigerate. This gives the flavors time to blend and mellow. Check the seasoning before serving. If you've used fresh dill, garnish with a few sprigs before serving. This was served at the Inn with ridged potato chips. It also goes well with crudité or any of your favorite things to dip.
DOG TEAM SALAD DRESSING
This is another recipe from that same newspaper in Vermont. Another great restaurant with wonderful food and an awesome salad dressing. Prep and servings are an estimate.
Provided by Judith N.
Categories Salad Dressings
Time 8m
Yield 3 cups
Number Of Ingredients 8
Steps:
- Mash garlic and rub well into dry ingredients.
- Add vinegar and beat in oil.
Nutrition Facts : Calories 1336.7, Fat 113.8, SaturatedFat 15.2, Sodium 12569.1, Carbohydrate 75.7, Fiber 3.5, Sugar 68.1, Protein 5.4
CHAMOMILE LEMON STICKY BUNS
Lemony sticky buns are the best buns. Learn to make Benjamina Ebuehi's pillowy, lemon-scented sticky buns for brunch or dessert.
Provided by Benjamina Ebuehi
Yield Makes 7 buns
Number Of Ingredients 16
Steps:
- Add the milk, tea bags and vanilla to a medium saucepan and bring to a gentle simmer. Once heated through, remove from the heat, cover and let the milk steep and cool for 30 minutes. Strain the milk into a jug (pitcher), squeezing the tea bags, then set aside.
- In a large bowl or the bowl of a stand mixer, mix together the flour and sugar. Add in the salt and yeast to separate sides of the bowl, make a well in the centre and pour in the beaten egg and cooled milk. If using a stand mixer fitted with a dough hook, mix for 6 minutes on low speed. If mixing by hand, knead in the bowl for 10 minutes (the dough will be quite sticky at first, but try not to add too much extra flour). Let the dough rest, uncovered, for 5 minutes, then knead for a further 4 minutes until you have a smooth dough. Add the softened butter and knead for a further 5 minutes until you have a shiny, supple dough.
- Place the dough into a lightly greased bowl, cover with plastic wrap or a clean dish towel and leave to prove in a warm place for 1-2 hours or until nearly doubled in size.
- Meanwhile, make the filling. Mix the caster sugar and lemon zest together in a bowl, using your fingertips to rub the zest into the sugar until it resembles wet sand. Add the softened butter and mix until thoroughly combined. Set aside.
- Preheat the oven to 200C (180C fan/400F/gas mark 6). Line the base of a 20-cm (8-in) springform or loose-bottomed cake pan with baking paper and grease the sides.
- Once the dough has risen, use your fingertips to press it down and knock the air back. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 3-4mm (⅛in) thick. Spread the filling mixture evenly across the surface. Starting from one of the longest sides, roll the dough up tightly and slice into 7 equal rolls. Arrange the rolls in the prepared pan, leaving a bit of space between them, and cover the pan loosely with a dish towel. Leave to prove for 25-35 minutes, or until the rolls are puffy and touching each other.
- Top with pearl sugar, if using, and bake for 35-40 minutes until a deep brown color.
- While the buns bake, make the syrup. Add the water, sugar and tea bags to a small saucepan, bring to the boil and let simmer for 1 minute. Remove from the heat and set aside.
- When the buns are baked, let them cool for a few minutes before brushing them generously with the chamomile syrup, letting it seep through. Let them cool completely before serving.
STICKY BUNS ( DOG TEAM TAVERN WEBSITE )
You got to try these! The restaurant sadly burnt down so the website is limited though the recipe is on there. I remember these from when I was a little kid.
Provided by malinda sargent
Categories Other Breakfast
Time 2h40m
Number Of Ingredients 11
Steps:
- 1. Boil potatoes in salted water to cover until tender, about 10 minutes. Drain the potatoes, reserving 1 ½ cups of the cooking liquid, and mash. Measure 1 Cup of the mashed potatoes and reserve the rest for another use.
- 2. Stir together the mashed potatoes, margarine, ½ cup of the sugar and salt. Cool to lukewarm and add yeast, eggs and the reserved 1 ½ cups cooking liquid. Mix well. Add flour and stir. Knead on a lightly floured surface until the dough is smooth and elastic. Set in a lightly oiled bowl, cover with a damp cloth and let rise in a warm place until doubled in bulk. Punch down and refrigerate until chilled, about 1 hour.
- 3. Butter three 9-inch round or square baking dishes. Distribute brown sugar evenly among the pans. Sprinkle with enough water to make the sugar very wet. Distribute walnuts evenly over the brown sugar
- 4. Roll out the dough into a ½-inch-thick rectangle on a well-floured surface. Brush with melted butter. Stir together the remaining 2 ¼ cups sugar and cinnamon. Sprinkle over the buttered dough. Roll up the dough as you would a jelly roll. Cut into ½-inch-thick slices. Arrange the slices cut-side up in the prepared pans so that they are almost touching. Cover and let rise in a warm place until doubled in bulk, about 1 hour.
- 5. Preheat oven to 350 degrees F. Bake the sticky buns until golden brown, 20 to 30 minutes. Immediately invert the buns onto a plate. MAKES 6 TO 8 STICKY BUNS PER PAN
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