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Stowe Mountain Lodge Shares Its Favorite Winter Recipes

12/11/2017 12:39PM ● By Melanie Heisinger

Carrot Ginger Soup

Playing in the Green Mountains on a winter day — whether that’s skiing, riding, snowshoeing or simply shopping — requires serious fuel. So we asked the chefs at Stowe Mountain Lodge to share their tastiest picks for morning, noon and night.

Warm Banana Cake


12 oz. butter
1 lb., 2 oz. sugar
4 eggs  
11.5 oz. flour
2.5 oz. hazelnut flour
1 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
10 oz. banana  
10 oz. sour cream


1. Cream the butter and the sugar for 12 minutes on high speed.
2. Slowly add the eggs.
3. Sift the dry and add the butter mixture.
4. Add sour cream on top and mix until combined.
5. Puree the bananas in a blender and fold into mix.
6. Bake at 325 degrees (about 30 minutes) until dark in color and a knife pulls out clean.
Serve with homemade whipped cream or a scoop of your favorite ice cream!

Carrot Ginger Soup


1/2 cups blended oil
1 small yellow onion chopped
1/4 cup garlic chopped
5 lbs. carrots peeled and chopped
1/4 lb. ginger peeled and chopped fine
3 quarts chicken stock
1/2 lb. butter cubed
Salt and pepper


In a large pot, heat the oil. Sweat the onions until translucent (5 to 10 minutes); add garlic and ginger cook three more minutes before adding stock and carrots. Bring to a boil then reduce to a simmer for 1 hour. Add butter a little at a time as you puree the mixture (or use an immersion blender), and strain through a very fine strainer; season with salt and pepper.

Chicken and Dumplings 

Dumplings Ingredients

1.5 cups flour 
2 tsp. baking powder 
3/4 tsp. salt 
3 tbsp. butter
3/4 cup milk 

Dumplings Directions

In a Kitchen Aid, mix dry ingredients. Add the butter. Once the dry ingredients and butter start to look like wet sand, or little pebbles, add the milk. Mix until everything is incorporated.

Veloute Ingredients and Directions

½ c diced carrots 
½ c onions 
½ c celery 
5 sprigs thyme 
1 ½ c chicken Stock 

Sweat mirepoix and thyme. Add chicken stock and cook for 15 minutes.

For Roux: 

½ c flour 
½ c butter 

To thicken your veloute, add a small amount of roux, bring the veloute to a boil while whisking. If you want it to be thicker, just add more roux. Pour veloute into the electric skillet. Add chicken thighs and legs and cook for 35 minutes. Add dumplings (drop in the veloute with a spoon), and mirepoix (carrots, celery and onion). Let cook for another 6-9 minutes and serve.
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