Ep 1. Make Ahead, Bake Ahead

In the first episode of season 2 of Baked in Vermont, titled "Make Ahead, Bake Ahead," host Gesine Prado showcases recipes that are perfect for busy schedules and make-ahead entertaining.

Gesine begins by preparing a delicious breakfast dish, a savory spinach and cheese strata. She emphasizes how this dish can be prepared the night before, allowing for an easy and stress-free morning meal.

Next, Gesine demonstrates how to make her "better than takeout" chicken pot pie. This classic American dish is made even easier by preparing it ahead of time. Gesine’s recipe uses a shortcut with pre-made puff pastry which makes this recipe suitable for those with limited time.

For dessert, Gesine whips up a stunning cinnamon and sugar apple tart. She shows how to make an easy shortbread crust that can be made in advance and frozen until ready to use. She then hands over the tart to her son, Jacques, to help sprinkle on the cinnamon sugar.

Throughout the episode, Gesine emphasizes the importance of planning ahead to make any meal, big or small, a breeze. Her make-ahead tricks and tips are a valuable resource for any busy cook or entertainer.

In addition to the recipes, viewers can also enjoy Gesine’s humorous personality and her anecdotes about her family, which make the show both informative and entertaining.

Overall, "Make Ahead, Bake Ahead" is a fantastic episode that sets the stage for a great second season of Baked in Vermont. The recipes and tips featured are perfect for any busy cook looking to impress their guests with delicious and stress-free meals.