Ep 6. Grill, Baby, Grill

In Baked in Vermont season 2 episode 6, titled "Grill, Baby, Grill," host Gesine Prado is firing up the grill for some delicious and surprising sweet treats.

First, Gesine uses the grill to make a caramelized pear and goat cheese tart, featuring a homemade crust and a filling made from fresh pears and tangy goat cheese. She also whips up a classic strawberry shortcake with a modern twist, grilling the strawberries and angel food cake for a smoky, sweet flavor.

Next, Gesine turns her attention to a savory dish, creating a grilled cheese sandwich with a unique flavor combination. She uses a sharp cheddar cheese along with a homemade peach chutney, made with fresh peaches, onions, and spices. The sandwich is grilled to perfection, with the bread crispy and the cheese melted just right.

Gesine also showcases a recipe for grilled lemonade, a refreshing and unexpected twist on a classic summer beverage. She grills fresh lemons to bring out their sweetness and smoky flavor, then combines them with sugar and water for a homemade lemonade that's sure to impress.

Throughout the episode, Gesine shares her tips and tricks for grilling the perfect dishes, from getting the right heat level to knowing when to flip. She also emphasizes the importance of using fresh, high-quality ingredients to bring out the best flavors in each dish.

As always, Gesine's infectious enthusiasm and joy for baking and cooking shines through in this episode, making it a delightful and inspiring watch for foodies and home chefs alike. "Grill, Baby, Grill" is a must-see for anyone looking to add some new and unexpected flavors to their grilling repertoire.