Yankee Toast Recipes

TRADITIONAL YANKEE POT ROAST

Steps:

• In a Dutch oven, brown roast on all sides over medium-high heat in oil. Remove roast and set aside., Add the onions, carrots, celery, tomatoes, water, salt, thyme and pepper to the pan. Bring to a boil. Return roast to pan. Reduce heat; cover and simmer for 2 hours. , Add potatoes. Cover; cook 30-40 minutes longer or until meat and vegetables are tender.

FANCY YANKEE POT ROAST

Steps:

• In a large, heavy flameproof casserole, preferably cast iron, over medium heat, heat the olive oil and saute the onions until golden. Thoroughly dredge the beef in the flour, covering all the surfaces. Add to the pan and brown on all sides. The flour may cause the onions to burn slightly. This is good and will add lots of flavor. Add the carrots, celery, beef broth, wine, thyme, black pepper, and salt to taste. Reduce heat, partially cover, and barely simmer for 3 to 3 1/2 hours, turning the beef occasionally. Remove the carrots and celery when they are cooked and reserve.
• When the beef is falling-apart tender, remove it from the broth. Remove the thyme sprigs. Knead the butter and 2 tablespoons flour together until thoroughly combined. Add the mixture to the broth and stir with a wooden spoon until you have a sauce the consistency of buttermilk. Remove from the heat.
• To serve, slice the beef and arrange on a platter. Cover with some of the sauce. Put the remaining sauce in a bowl or gravy boat. Arrange the carrots and celery attractively on the beef platter. Garnish with fresh thyme sprigs, if you like. Serve immediately.
• Image courtesy of Jeffrey Allen.

YANKEE TOAST

Steps:

• The night before serving, make Vermont Morning® Multi-Grain Hot cereal, per the package instructions: (stir grains into boiling water, reduce heat and simmer for 8-10 minutes.) While still hot, pour the cereal onto a cookie sheet with sides and lined with plastic wrap (so the grains aren't discolored by the metal). Spread evenly to the edges, about half an inch thick. Smooth the top. Cover with plastic wrap, sticking it to the surface so the cooked grains don't dry out. Refrigerate and cool until it is firm. In the morning, using a spatula or knife, cut the Yankee Toast into squares or shapes the size you'd like to serve. Place Yankee Toast in a non-stick pan lightly coated with butter or canola oil on medium heat. Sauté both sides until golden and crisp. For fat-free cooking, place Yankee Toast on a lightly oiled broiler pan. Nap with maple syrup so the squares don't dry out. Broil both sides until golden and crisp. While the Yankee Toast is cooking, prepare your favorite fresh fruit. Serve with hot Vermont Maple Syrup, fresh fruit and yogurt. An option is to cook the cereal with your favorite dried fruit so the fruit is inside each piece as well. Top with matching fresh fruit and serve as noted above. For Brunch, put out a pretty display of a variety of fresh fruit, shaved coconut, orange sections, chocolate chips, chopped peacans and give your guests their choice of toppings...along with the yogurt and Vermont Maple Syrup!

YANKEE POT ROAST

Steps:

• Heat large Dutch oven, about 6-7 quarts, and brown the salt pork (can use bacon). Remove the pork from the pan, leaving the fat in the pan. Salt and pepper the chuck roast and brown it in the fat. Brown it well on both sides, turning it with a wooden fork or spatula so you do not puncture the meat.
• When brown, add 2 cups water to the pot and then the bay leaf, garlic, thyme and parsley.
• Cover and simmer slowly for 2 hours, keeping about 1 cup of water in the bttom of the pot.
• Add the carrots, onions and turnip; cover and cook for 1/2 hour. Watch that there is always a cup of water in the bottom of the pot. Add the potatoes and cook until they are tender. WATCH THAT WATER!
• Prepare a roux of the flour and butter by melting the butter in a small frying pan and stirring in the flour. Cook for a few minutes.
• Remove the meat and vegetables from the pan and place on a serving platter. Thicken the gravy with the roux. Use as much or as little roux as you like. The thickness of the gravy is up to you. Correct the seasoning in the gravy and serve the pot roast. You may wish to darken the gravy with some Kitchen Bouquet.

YANKEE POT ROAST SOUP

Steps:

• In a large soup pot, melt butter over medium high heat. Brown the beef chunks in the butter.
• Add salt, pepper, garlic, broth, vegetables and tomato paste.
• Bring to a boil.
• Add bay leaves and Magi.
• Reduce heat to medium-low (so soup is simmering).
• Cover and cook for 1 1/2 hours (until potatoes are done but not overcooked.).

STOVETOP YANKEE POT ROAST

Steps:

• Heat the oil in a heavy, cast iron pot over medium heat. Dredge the roast in the flour, shake off the excess, and brown in the hot oil on all sides. Stir in the onions, carrots, celery, garlic, and allspice; cook till lightly browned. Pour in the red wine and bring to a simmer before pouring in the beef broth. Reduce heat to low, cover and cook until the beef is tender, about 2 to 3 hours.
• When the meat has finished cooking, remove to a cutting board, and allow to rest for 10 minutes. While beef is resting, thicken the cooking liquid with the cornstarch. Slice the beef and serve with the gravy.

YANKEE POT ROAST

Steps:

• Preheat oven to 350 degrees. Season the meat with salt and pepper. Place a deep, heavy roasting pan or casserole on top of stove. Add oil and when it is hot, add meat, fat side down, and sear it. Then turn meat and brown on all sides. Remove meat from pan and set aside.
• Add the garlic, chopped onion and carrot to the pan and cook for 1 minute. Sprinkle with flour, cook for 1 minute longer, stirring constantly. Gradually add the water and the wine, allowing the sauce to thicken. Bring to a boil and add the thyme and bay leaves. Return the meat to the pan, season lightly with salt and pepper and place in the oven, uncovered.
• Cook uncovered for two hours, turning the meat every 30 minutes. The sauce should bubble gently; lower heat if it cooks too fast. If the sauce becomes too thick add water.
• Add all the remaining ingredients except the parsley. Cook 20 minutes longer, stirring once or twice. Remove from the oven and place on top of the stove.
• Remove meat from sauce and slice it in 1/2-inch-thick slices. Skim sauce of any excess fat and season with salt and pepper. Remove bay leaves. Reheat gently, spoon sauce and vegetables over meat, sprinkle with parsley and serve.