I love making galettes. The crust is free-form and so easy to make, although plan for time in the refrigerator to chill the dough. Trust me, it’s worth the effort. This recipe is with made with yellow peaches, but you … Continue reading
Soft creamy goat cheese and fresh flavorful heirloom tomatoes are a match made in heaven. Add some free range eggs and breakfast is almost ready. This versatile dish can go in many directions. Handfuls of fresh herbs, sliced scallions, even … Continue reading
It’s hard not to play around with a recipe just a bit. I often make a jam-filled muffin, but I played around with the ingredients yesterday, using brown sugar instead of white, buttermilk instead of sour cream, and added a … Continue reading
We have looked forward to this collective trip for almost a year now filling the interim with research, reading, drooling over online menu’s, planning day trips, bakery visits, resturant stops and all things northern California. Randomly choosing a lunch stop … Continue reading
Given a choice, I will almost always choose lemon. This bread is served at breakfast but is tasty enough for a light dessert after dinner. It’s moist and yummy! INGREDIENTS 1/4 cup unsalted butter, room temperature 1 cup sugar 2 … Continue reading
Doesn’t get much better than this! Caramelized Banana Pancakes INGREDIENTS 1.5 cups flour 1/2 cup corn meal 2 Tbsp sugar 2 tsp baking powder 1/2 tsp salt 1/4 cinnamon 2 large eggs 2 cups buttermilk 1/2 cup milk (I use … Continue reading
What a great week for a foodie. My friend Michael Harris came to Hanover and a weekend at The Beechmont, bringing with him a sampling of his wonderful artisanal cheeses. Michael amazes me. His ice cream shop, now in its … Continue reading
This is another favorite with guests at The Beechmont. I found Heath Bar chips at the grocery store this spring and love making cookies with them. Heath Bar chips are a wonderful blend of toffee and chocolate. INGREDIENTS 2 1/2 … Continue reading