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​What’s Cooking, New England?

Ah, New England—breathtaking beauty, quaint villages, fascinating history, and oh-so-much to do, from sailing to snowmobiling. And the food! Clam chowder, lobster rolls, Boston baked beans and the desserts. Oh, the desserts.
Cheese. A New England road trip is not complete without a jaunt along the Vermont Cheese Trail, a patchwork of picturesque cheese-making farms sprinkled along the lush countryside. Some of the best artisan cheeses in the world can be found here and would serve as an extraordinary ingredient in your cheese muffins.
Maple syrup. Maple syrup, another Vermont staple, is not just for pancakes anymore. In fact, it’s excellent for baking, working as a sweet alternative to sugar. The irresistible, woody taste will liven up your baked goods. Try pumpkin cupcakes with maple syrup frosting or glaze or maple-applesauce muffins.
Wild blueberries. The state of Maine produces about a quarter of all the blueberries in the United States, and these bluest of blueberries pack a tasty, antioxidant-rich punch. Blueberry scones, blueberry muffins, blueberry mini crumb cakes, and blueberry loaves are a cinch in our bakeware, and they are guaranteed to burst with flavor.
Bread. One of the earliest American foods, bread is quintessentially New England. Our loaf pans and heart baking pans produce fragrant loaves of a myriad of different breads, including rye, pumpernickel, and stuffed breads (try cheese or blueberries!) Or try Anadama Bread, a traditional New England yeast bread made with molasses. And finally, we can’t forget Boston Brown Bread, which you can serve with Boston baked beans for a Yankee feast.
Welcome Home Brands – Week 3 Facebook Post (March 18)
The Northeast has had a record-setting winter this year. In homage to the hardiness of our New England friends, why not whip up some Vermont-inspired cheese muffins, Maine wild blueberry loaf bread, or Boston brown bread?

Welcome Home Brands – Week 3 Facebook Post (March 20)
Looking for the cheesiest of cheese muffins? Try Vermont cheese when making these beauties, which are best served warm.