At Okemo’s Coleman Brook Tavern Chef Scot Emerson heralds in winter with two things: A S’mores Martini and a Baked Lillé appetizer. A variation on baked brie, Emerson’s Baked Lillé uses a locally-produced specialty cheese from the Vermont Farmstead Cheese company as well as Fox Meadow Maple Pumpkin Butter (another Vermont specialty) and heady spices like cardamom and cinnamon.
Coleman Brook Tavern’s Baked Lillé
Scot Emerson’s recipe, a variation on baked brie is an easy and elegant local appetizer. Lillé is a thicker form of Brie produced locally in small batches by Vermont Farmstead Cheese. The sauce uses local Vermont ingredients and products.
7 oz. Vermont Farmstead Lillé cheese
2 oz. Vermont-made Fox Meadow Maple Pumpkin Butter
3 sheets of phyllo dough
2 oz. Cabot butter
2 graham crackers, crumbled
1 lb. of butternut squash
2 cups apple cider
1 teaspoon cinnamon
1 teaspoon cardamom
- Preheat oven at 400 degrees and melt butter.
- For the sauce, dice the butternut squash and put it in a pan with the cider, cinnamon and cardamom. Let simmer until squash is soft enough to puree in a blender. Set aside.
- Lay one sheet of phyllo on a cutting board and brush with melted butter. Add a second sheet and brush with butter. Sprinkle with crumbled graham crackers. Add a third sheet of phyllo and brush with butter.
- Cut Lillé in half, horizontally. Place in the middle of the phyllo with the cut side up and top with Fox Meadow Maple Pumpkin butter. Close the phyllo around the cheese.
- Place in a baking dish. Bake for 10 minutes at 400 degrees F.
- Drizzle sauce on a serving plate, place the baked Lillé in the center. Garnish with arugula and serve with toast or crackers.
Watch the video below for step-by-step instructions: