Share & Connect
“There’s no time like the holidays to enjoy family, friends, and good food,” says Karen Wheeler of the Wheeler Farm in Wilmington, Vermont.
The Wheeler Farm has been in continuous operation for over eight decades, and it is one of the 1200 family-owned farms that make up the Cabot Creamery Cooperative. Founded in 1930, the farm has kept on through good times and bad, Henry and Caroline managed the farm, taught the lessons of the land to their seven children, and made the farm a refuge for their many grandchildren and great grandchildren. Henry and Caroline’s sons Rob and John run the farm these days, and they tend some 115 head of cattle. It’s hard work, but they love what they do. When the leaves turn color and the frost settles in, they know the holidays will soon be upon them. It’s a special time of year for the Wheelers.
“Our favorite things this time of year are to spend time with our family, care for our cows, and take time to reconnect with our friends,” says Karen, who is married to Rob Wheeler. “And food is a big part of our holidays,” she adds. “We send many tasty packages of cookies to friends across the country, and I personally look forward to a slower pace and the chance to spend some time weaving and stitching, making gifts for friends and family.”
Along with her needlework, Karen also enjoys spending time in the kitchen creating some of her favorite holiday dishes, including her breakfast sausage bake, which she says is a great way to start Thanksgiving Day.
“My breakfast sausage bake is easy to make, and it’s a big hit with my family,” Karen says. “Sometimes we’ll have it for breakfast, and sometimes I’ll make it early in the morning and bring it to brunch to share with family and friends. It’s made with browned sausage, milk, bread, Cabot Seriously Sharp Cheddar, and seasonings. It’s delicious. I always joke that you can refrigerate the leftovers – but that’s never been a problem in my house,” she laughs.
In addition to her breakfast sausage bake, Karen also loves to serve a variety of other holiday dishes from Cabot’s website including: winter squash gratin, Cabot’s Reduced Fat Stuffing, Apple Cheddar Walnut Toasts and this year, Cabot’s brand new pumpkin pie made with Cabot Greek-Style Yogurt.
“The holidays are a time to slow down for our family, and we always try to spread some holiday cheer through our delicious Cabot products and recipes,” Karen says.
From everyone at Cabot Creamery Cooperative, “Cheers to all for a joyous holiday season and a Happy New Year!”
Thanksgiving Recipe Favourites
Breakfast Sausage Bake
1. Preheat oven to 350 degrees F. Grease 8-by-10-inch or similar-sized baking dish.
2. Tear bread into small pieces and scatter over bottom of dish. Top with sausage.
3. In medium bowl, whisk eggs until combined; whisk in milk, mustard, salt and pepper. Pour over bread and sausage. Sprinkle cheese over top.
4. Bake for 35 to 45 minutes or until set all the way to center (knife inserted in center comes out clean).
Winter Squash Gratin
Ingredients(makes 8 Servings):
1. Preheat oven to 375 degrees F. Combine cheese and breadcrumbs in bowl and set aside.
2. In large skillet over medium heat, melt butter. Add onions and sugar. Stir often until onions are golden, about 10 minutes. Stir in salt, thyme and pepper, then transfer mixture to 1 1/2-quart baking dish.
3. Cut squash into smaller chunks and cut these chunks into 1/8-inch-thick slices. Add to onions and stir together well.
4. Pour 3/4 cup of chicken broth evenly over squash. Cover dish tightly with lid or foil and bake for about 70 minutes, or until squash is tender and broth is nearly all absorbed. If squash appears dry, add remaining 1/4 cup broth.
5. Sprinkle squash with reserved breadcrumb mixture. Bake until topping is golden, about 20 minutes longer.
Ingredients(makes 8 servings):
1. Preheat oven to 425 degrees F.
2. In medium bowl, whisk eggs until frothy. Add pumpkin and flour and whisk together well. (Alternatively, combine all three in blender or processor.)
3. Add yogurt, evaporated milk, sugar, vanilla, spices and salt and whisk again. Pour pumpkin mixture into pie shell. Bake for 15 minutes.
4. Reduce temperature to 350 degrees F and bake pie for 35 to 40 minutes longer or until pie is no longer wobbly in center. Let cool to room temperature. Refrigerate if not serving immediately.