• Sugarbush Farm 1 lb Cheddar Cheese Item 120 • $18.00 In a food processor, finely chop nuts, breadcrumbs, salt and pepper. Dredge boneless, skinless filets in flour. Shake off excess flour, then dip into egg wash and bread crumb mixture. In a large sauté pan, sauté filets in 2 tablespoons butter and vegetable oil. Cook until brown on each side. Purée mangoes and set aside. In a small saucepan, reduce wine with lemon juice and garlic until almost fully reduced. Add mango puree and honey. Season to taste with salt and pepper. Remove from heat and whip in butter. Serve filets drizzled with the warm mango sauce. -Reprinted with permission from New England Historic Inns, Mahoney Publishing, 1994 Macademia & Cashew Striped Bass with Mango Sauce (serves 4) • 1/3 cup unsalted macadamia nuts • 1/3 cup unsalted cashews • cup fresh unseasoned bread crumbs • tsp salt • Pinch of cayenne pepper • 4 striped bass – 6 oz. each • ½ cup flour • 3 eggs, beaten • 8 tablespoons unsalted butter • 2 Tablespoons vegetable oil • 2 ripe mangoes • 1/3 cup riesling wine • 1 tablespoon fresh lemon juice • ½ teaspoon garlic, chopped • 2 tablespoons Champlain Valley Apiaries honey Photo by Casey Lee on unsplash All Gift Pack prices include shipping within the continental USA -13INSTANT KARMA GRANOLA 12 oz. Cinnamon Girl Granola by Instant Karma Granola Item 206 • $12.50 • Sugarbush Farm 8 oz Hickory & Maple Smoked Cheese Item 205 • $10.00 • Sugarbush Farm 8 oz Cheddar Cheese Item 204 • $10.00
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