Ep 8. Vermont Country Boil

In season 2 episode 8 of Baked in Vermont, titled "Vermont Country Boil," host Gesine Prado sets out to create a classic New England seafood feast with a dessert twist.

The episode kicks off with Gesine heading to the docks to pick up the freshest seafood for her boil. She selects a mix of lobster, clams, mussels, shrimp, and corn to include in her boil. Gesine starts prepping the ingredients while explaining her process and seasoning choices. She then starts the boil and discusses different techniques for achieving the perfect cook on her seafood.

While the boil is cooking, Gesine switches gears to create her dessert for the evening -- a blueberry skillet cake. She starts by mixing together flour, sugar, baking powder, and salt before adding in buttermilk, vanilla extract, and blueberries. Gesine stresses the importance of using fresh Vermont blueberries for the cake. She then pours the mixture into a cast iron skillet and bakes it in the oven.

After the cake is done, Gesine checks on her boil and begins to plate the seafood. She arranges the seafood on a platter with the corn and includes melted butter and lemon wedges on the side.

Finally, Gesine brings out the blueberry skillet cake and serves it up to her guests. They all dig in and rave about the dessert's flavor and texture. With full bellies and satisfied taste buds, the episode comes to a close.

Overall, "Vermont Country Boil" is a delightful episode of Baked in Vermont that showcases Gesine Prado's skills as both a baker and a cook. It's a perfect episode for those who love seafood and want to learn some tips and tricks for making a great boil. And of course, the blueberry skillet cake is the cherry on top of an already delicious meal.