Most traditional scone recipes use both butter and milk or cream. For our Cherry-Chocolate Cream Scones, we’ve simplified the process by using only heavy cream, which also shortens the preparation process. The end result yields a crispy, more browned crust with a moist interior. Any dried fruit, such as cherries, apricots, or even raisins,…
A Castle in the Country Classic. Our cream-filled French toast is made with our own sourdough bread to add a little sweet/sour balance. Diet: Vegetarian
Focaccia, normally a savory flatbread steeped in herbed olive oil, becomes a sweet pastry by using light oil, dried fruit, and a topping of sugar. We make it in a smaller pan, which results in taller, softer bread. Stopping the rise (by placing it in the refrigerator overnight) allows for better bread flavor development. Time…
Coulis is basically any sauce made from berries. We usually use strawberries, but raspberry coulis is the ‘red stuff’ that is often poured over cheesecake. Blackberries or blueberries also work well. It is ok to mix the berries into the same batch. This is pretty free-form, with no exact quantities of anything. This is an…
This quiche-like baked egg custard with cheese and herbs is delicious! Bake in batches; it holds well but long baking time. Variations of cheese/herbs have potential. Tried the smoked gouda, and everyone thought it was outstanding. Might also try cheddar with basil/parsley. Source: Gourmet Dec. 2008, pg 178 Diet: Gluten-free, Vegetarian
Most of us say Broo-shetta, but an Italian corrected me to say Broos-ketta. However you say it, simple and delicious! This recipe is easy to do on the grill, which adds a smokey flavor that can’t be replicated any other way. As with most simple recipes, the quality of ingredients really makes a difference.…
To make these baked pears in honey-mint sauce, be sure to adjust the baking time according to how ripe the pears are. This recipe actually works better with hard, less ripe pears. Diet: Gluten-free, Vegetarian
It may seem unnecessary to go through all this for just onions, but the end result is truly worth the time. The vinegar adds an acidic punch, the sugar makes these sweeter than they naturally would become, and the vermouth adds complexity. I use this recipe to prepare a large batch that I then use…
