The Vermonter Sandwich: A Crisp Fall Classic from Vermont

 

In the early 1990s in Burlington, Vermont, Chef Jason Maroney was tinkering in the kitchen of Sweetwaters American Bistro, determined to put local apples front and center. What emerged was this delicious bit of magnificence in The Vermonter sandwich—thin slices of tart apple layered with Vermont cheddar, your choice of turkey or ham, and a sweet-tangy maple-mustard spread, all pressed between artisan bread.

The original spotlighted the apple-cheese duo, but today’s versions flex with whatever the season (or your fridge) offers. After spotting one rare recipe that dared to use both turkey and ham, I knew I had to try it. Add a handful of homemade pickled red onions—courtesy of my son’s latest kitchen experiment—and this sandwich became the ultimate fall afternoon upgrade.

This recipe is perfect for fall. The tart apples echo the crunch of fallen leaves, sharp white cheddar melts into cozy pockets, tangy maple-mustard brings wood-smoked sweetness, and my son’s pickled onions cut through the richness with bright pop.

Pair it with chilled cider and you’ve got autumn picnic perfection—no campfire required.The Vermonter Sandwich Recipe

2 slices sourdough bread

3 slices oven-roasted turkey breast

1 slice smoked ham (optional but recommended)

1 Melissa’s Granny Smith apple, cored and thinly sliced

3-4 slices sharp white Vermont cheddar

1 T. butter, softened

2-3 T. pickled red onions

1 T. yellow mustard

1 T. grainy mustard

1 t. pure Vermont maple syrup (plus more to taste)

Stir mustards and maple syrup together. Taste; add another drizzle of syrup if you like it sweeter.

 Spread butter on one side of each bread slice. Flip and generously coat the other sides with maple-mustard.

I layered the sandwich as follows bread slice (mustard side up): turkey, apple, ham, pickled onions, cheese, bread slice.

Heat a 9” skillet over medium heat. Add sandwich; press gently with a spatula (I actually used a hamburger press). Cook 3-4 minutes per side until golden and cheese melts.

 Slice, admire the melt, and dig in.

There you have it—a sandwich that started as a chef’s love letter to Vermont apples and grew into my family’s new fall tradition. Grab your skillet, cue the foliage playlist, and let every bite transport you to a Burlington bistro that lives on in flavor.

 

Cook’s notes:

Rye or a seeded multigrain adds nutty depth.

Try smoked cheddar or a local raw-milk wheel.

 Swap meat for thick-cut roasted mushrooms (SUPER delicious!)

 Assemble cold, wrap tightly, and panini-press at lunch.

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Miss Winter in the Library with a Knife by Martin Edwards, Reviewed

 

Miss Winter in the Library with a Knife by Martin Edwards is a fun, clever mystery that feels like an Agatha Christie story with a modern twist. Six struggling crime-writing fans are invited to a snowy Yorkshire village to play a murder mystery game for a big prize. But when the fake murder turns real, the old library setting becomes creepy and exciting. Edwards keeps you guessing with a smart plot, fun clues, and a cozy yet tense vibe that’s perfect for a winter read.

The format of the book is unique in that it uses podcast clips, text messages, and journal entries to tell the story. While that definitely makes it feel fresh, it did take a little bit of getting used to. The snowy village and double-mystery idea are great, but only two characters get first-person chapters, which feels uneven. Some of the Trust staff seem more like types than real people, but the story still pulls you in with its fast pace and clever twists.

Overall, it is a charming, suspenseful read for fans of classic mysteries and games like Clue. It’s playful but keeps the stakes high, earning 4.5 stars (rounded to 5). If you love cozy mysteries with a dark edge, this book is a great pick for a chilly night.

 You can order your copy here.

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 Disclaimer: I received an advanced digital copy of this book from NetGalley in exchange for my honest review.

Unveil the Culinary Clues: My New Cookbook 'Murder on the Menu' is Now Available in Paperback!

 

 

Hello, fellow mystery lovers and kitchen adventurers! I'm thrilled to announce that after months of simmering suspense, my cookbook Murder on the Menu is finally available in paperback—and it just went live today! If you've ever dreamed of blending the edge-of-your-seat excitement of a whodunit with the mouthwatering aromas of a gourmet meal, this book is your perfect plot twist.

Step into a world where culinary delights collide with the thrill of mystery. Murder on the Menu features delectable recipes inspired by iconic mystery series stars, bestselling authors, and passionate fans. Imagine whipping up “Boeuf Bourguignon” from a clever British detective, savoring “Crab and Corn Soup” crafted by a twist-loving novelist, or indulging in “Death by Chocolate” straight from a fan’s suspenseful dinner parties. Each recipe comes paired with insider anecdotes, handy cooking tips, and insights into how food fuels intrigue and fosters connections.

Whether you're a die-hard foodie hosting your next book club gathering or a mystery aficionado looking to add some flavor to your reading routine, this collection promises unforgettable feasts that will have you guessing what's next—on the page and on your plate.  

Order your copy now and let the mystery unfold, one delicious bite at a time. Available in paperback—grab it while it's hot

 What are you waiting for? Dive into Murder on the Menu and turn your kitchen into a scene of delicious deception. I'd love to hear your thoughts in the comments below—share your favorite mystery-inspired dish!

You can get your copy here.

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A Traditional Thanksgiving Tablescape

 

In addition to my previous table inspired by what I thought was the only Thanksgiving song: “Over the River and Through the Woods” (As it turns out, there are several others, though a bit more obscure: “We Gather Together”—a 17th-century Dutch hymn now a U.S. staple; “Come, Ye Thankful People, Come”—a classic harvest hymn; “For the Beauty of the Earth”— a hymn of gratitude; and even the playful children’s tune “Turkey in the Straw”), I now offer you a more traditional Thanksgiving table because Thanksgiving is hands-down my favorite holiday. I adore the crisp weather, the crackling fire in the fireplace, the promise of delicious food and great company, all without the pressure of gift-giving.

 

This year’s table shines with newly acquired treasures—starting with my absolute favorite: turkey-shaped appetizer plates by Warren Kimble. I’m obsessed! 

 

They’re layered over Amelie Versailles salad plates and my beloved Johnson Brothers “His Majesty” turkey dinner plates, which I’ve been collecting for nearly 30 years.

 

For a touch of sparkle, gold chargers sit atop round rattan placemats.

  

Gold flatware—inherited from my mother—pairs perfectly with new pumpkin-colored cappuccino cups (already a year-round obsession; orange pairs beautifully with summer greens, turquoises, and blues).

  

Amber water glasses complement battery-operated tea lights in amber votives, while unique autumn-toned wine glasses add warmth.

 The lovely multicolored wine glasses, new this year, add lots of color.

 

A checkered farmhouse tablecloth is softened by a champagne cheesecloth runner. 

 

I couldn’t choose between gold and rust napkins (both from World Market), so I used both! 

 

The centerpiece features a rustic woven turkey with a metal beak atop a Pottery Barn charcuterie board, flanked by pinecone candles ($10 for the pair at Walmart—grab them!).

 

The adorable salt and pepper shakers are by Spode.

The Arthur Court Thanksgiving butter dish with turkey knob can be

 found here.

  

My iron candlesticks, bought 15+ years ago from a now-closed local shop, hold court alongside faux pumpkins, gourds, and tucked autumn leaves.

 

Thanksgiving magic, served.

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This post is linked to: Tablescape Thursday

Spiced Pumpkin Cornbread with Cinnamon Honey Butter Your New Thanksgiving Must-Have

  

I’ve baked my share of pumpkin cornbreads over the years, enough to know the pitfalls by heart. Some come out like dry bricks that crumble the second you touch them. Others taste more like spice cake pretending to be cornbread. A few go so heavy on the pumpkin they turn into orange mush.

 This version, though, lands exactly where it should. The pumpkin and sour cream keep every bite moist and cohesive—no more lap full of crumbs. The spices are warm and present but never steal the show; you still taste cornbread first, with fall flavors right behind. And the cinnamon honey butter? It’s sweet, airy, and so good you’ll catch yourself sneaking extra squares when no one’s looking.

A few things I’ve learned along the way: choose medium-grind cornmeal for texture without grit—stone-ground if you can find it. Let the eggs and sour cream come to room temperature so everything blends smoothly and you’re less tempted to overmix. Line the pan with a parchment sling; it makes clean squares effortless and saves the corners for late-night snacking. You can bake the cornbread a day ahead, wrap it well, and warm it at 300°F for ten minutes before serving. The butter keeps in the fridge for a week—just whip it again to bring back the fluff.

Want to switch it up? Skip the sugar and fold in shredded cheddar and diced jalapeño for a savory kick. Or trade the honey for maple syrup in the butter for a deeper autumn note.

Serve it warm alongside turkey and cranberry sauce, toast a piece for breakfast with a fried egg on top, or crumble it over vanilla ice cream and drizzle with extra butter for a quick dessert. Bottom line: if you try one new fall recipe this year, make it this pumpkin cornbread. It’s the side that quietly becomes the star.Pumpkin Cornbread with Cinnamon Honey Butter

 For the Cornbread

1 c. flour

1 c. cornmeal

1 t. baking powder

½ t. baking soda

½ t. fine salt

½ t. ground cinnamon

½ t. ground ginger

¼ t. ground nutmeg

¼ t. ground cloves

½ c. light brown sugar, packed

¼ c. butter, melted and slightly cooled

1 c. pumpkin purée

½ c. sour cream

2 large eggs, room temperature

For the Whipped Cinnamon Honey Butter

½ c. butter, room temperature

⅓ c. honey

¼ c. powdered sugar

1 t. ground cinnamon

Heat oven to 375°F. Spray an 8×8-inch baking dish with Baker’s Joy.

 In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves for 30 seconds. Make a wide well in the center.

 In a medium bowl, crumble the brown sugar with your fingertips to break up lumps. Add melted butter and pumpkin purée; whisk until silky. Whisk in sour cream and eggs until completely smooth.

Pour the wet mixture into the dry well. Using a rubber spatula, fold just until the flour disappears and no dry pockets remain. Do not overmix!!

 Scrape batter into the prepared pan and smooth the top. Bake on the center rack 25–30 minutes, until the edges are golden and a toothpick in the center comes out clean or with a few moist crumbs.

Let cool in the pan on a wire rack for 10 minutes. Then carefully remove from the pan cool another 5–10 minutes before slicing.

 While the cornbread bakes, whip softened butter with a hand mixer until creamy. Add honey, powdered sugar, and cinnamon. Mix on low to combine, then beat on high 2–3 minutes until pale, fluffy, and cloud-like. Scrape into a small bowl and serve at room temp.

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Gobble Up the Fun with These Adorable Thanksgiving Turkey Earrings!

Thanksgiving is about gratitude, family, and adding a little something special to the day. I found the perfect way to do that with these adorable turkey dangle earrings. They’re honestly the cutest holiday earrings I’ve ever owned. I got them earlier this week, and couldn’t wait to wear them. I had people stop me in the grocery store asking where I got them, that’s how much they stand out. As a consequence I have picked them as my product recommendation for the week because they would make the perfect hostess gift on Thanksgiving, and are very reasonably priced. In addition, they are packaged beautifully. They come in a little drawstring velvet bag that, itself, is contained in a little cellophane bag, so it’s attractive to give as a gift.

 The design is so much fun — colorful cartoon turkeys with little chef hats and utensils. They’re playful without being over the top. They’re made from lightweight acrylic with stainless steel hooks, so they’re lead-free, hypoallergenic, and don’t fade. I’ve worn them all day and barely notice they’re there so they are perfect for long dinners or running errands.  I just paired them with a simple sweater and jeans, and they do all the work.

 If you’re looking for a small, thoughtful way to get into the Thanksgiving spirit, these are it. They’re comfortable, well made, and bring a smile every time I catch them in the mirror. I’ve been wearing mine nonstop, and I don’t plan on taking them off until December.

  

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From Smoke Signals to Egg Salad Bliss: The Heinz 57 Hack

 

There’s nothing like a house fire to shake up your routines — or, apparently, your approach to hard-boiled eggs.

 As I mentioned in this post, my son and daughter-in-law are staying with me until they can move into an apartment while waiting for their fire-damaged home to be repaired. The guest room is overflowing, the laundry carries a faint whiff of smoke, and on my kitchen counter sits my son’s rapid egg cooker — something he values for easy egg cooking.

I’ve been a stove-top egg boiler my entire life. Saucepan, water, fifteen minutes, cool, peel. Tradition. I even used to pour that calcium-rich cooking water onto my house plants. Waste not, want not, right?

 But this little electric gizmo? Game. Changer.

 No pot watching. No guessing. No rubbery whites or green-tinged yolks. And the shells? They slip right off like they’re happy to leave. I went from skeptical observer to full-blown convert in the time it took to make a dozen.

 Suddenly, I was on an egg salad spree. There were test batches, taste tests, and some very enthusiastic “research.” But one version rose above the rest — what I now call Umami Egg Salad (The Heinz 57 Hack).
Umami Egg Salad with a Stealthy Twist

Serves 2 hungry fire refugees (or 4 as a side)

4 hard-boiled eggs, chilled and peeled

2 T. Duke’s mayonnaise

1 T. Dijon mustard

1 T. sweet pickle relish

 1 t. Heinz 57 steak sauce (the umami ninja)

¼ t. smoked paprika

¼ t. dried dill weed

Salt & freshly ground black pepper, to taste

Pinch of cayenne pepper, for serving

 Chop eggs into small pieces and tumble into a large bowl.

 Stir in mayo, Dijon, relish, steak sauce, paprika, and dill. Mix until creamy and cohesive.

 Season with salt and pepper. Taste — adjust seasoning.

 Chill covered for 30 min (or serve immediately if starving).

 Serve with a dramatic sprinkle of cayenne on top.

 Eat straight from the bowl at midnight if need be

(no judgment).

The secret? That modest splash of Heinz 57 doesn’t make it taste like steak. It adds a subtle, savory something — a whisper of Worcestershire, a hint of tamarind, a je ne sais quoi that makes people pause mid-bite and ask, “Wait… what’s in this?”

We demolished it.

 Serves: 2 (or one determined snacker)

If you’ve got an egg cooker collecting dust in the cabinet, pull it out. If you don’t have one, borrow your kid’s (or invest — I just did). And if you think you’ve made every kind of egg salad under the sun, try this one. Heinz 57 might just become your new secret weapon.

 Life throws curveballs — sometimes literally in the form of smoke damage. But every once in a while, it hands you a silver (egg-shaped) lining.

Now, if you’ll excuse me, I have a midnight date with the leftovers. 

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