AJ and I love spending time in Vermont during the fall. One of our favorite places used to be the Barnard General Store, just outside of Woodstock, VT. The General Store was run by three ladies, all confident behind the grill, and was packed with delicious local sustenance. Perched right on Silver Lake, the modest farm house building was characterized by creaky wide plank floors, a wood burning stove and neighborly dialogue among the locals. The smell of bacon would instantly pull us inside and whether we needed a block of cloth bound cheddar, a 6-pack of micro brew or last-years “new release” dvd rental, the store would never disappoint.
Sadly, after the devastation of Hurricane Irene followed by a poor ski season up at Killington, the Barnard General Store was unable to recover from the hit it took and was forced to close it’s doors. The burger I chose for my “Ultimate Burger” on MasterChef on FOX pays homage to one of AJ’s and my favorite Sandwiches, the “Turkey in The Orchard” that we picked up countless times for picnics up on Mount Tom. The toppings are fantastic on a turkey burger but also are great served as the Store intended with thick slices of oven roasted turkey. The Cranberry Chutney recipe is the original recipe from the ladies at the store that they shared with us. While the doors may have closed, the flavors live on. Enjoy!
“Turkey in the Orchard” MasterChef Ultimate Burger:
- Brioche Bun, grilled
- Cranberry Chutney, see recipe below
- 1/3 lb Turkey Patty (I use 93%lean mixed with an egg, paprika, salt and pepper)
- Aged Cheddar Cheese (we love Shelburne Farms cloth bound cheddar)
- Granny Smith Apple, shaved
- Red Onion, shaved
- Apple Smoked Bacon (bonus points if it is from a farm in VT:)
- Baby Kale or Iceberg
- Roasted Garlic Maya, homemade
INGREDIENTS for The Barnard General Store CRANBERRY CHUTNEY:
(Makes approx 6-8 cups)
- 4 cups frozen cranberries
- 3 cups dried cranberries
- 1 1/2 cups raisins
- 3/4 cup brown sugar
- 2 Tbs lemon zest
- 1/4 cup lemon juice
- 2 Tbs apple cider vinegar
- 1 cup walnuts, chopped
- 2 Granny Smith apples, peeled and diced
- 2 Tbs fresh ginger, minced
- 1 Tbs Clove
- 1 tsp allspice
- 1 1/2 cups water, enough to make a slurry mixture
- In a large pot, combine frozen and dried Cranberries. During Thanksgiving, substitute fresh for frozen when they are more widely available. Simmer for 20 minutes.
- Add the remaining ingredients and simmer 1-2 hours until mixture has reached desired consistency.
- Store in an air tight jar or container in refrigerator for up to 3 weeks.