All posts in "Uncategorized"
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Seville Orange Marmalade

By Chef Megan Joy / January 29, 2013

Today has been the perfect kitchen day. It’s been snowing since yesterday, and a bit too chilly for me to want to venture outdoors (single digits). And so I happily fill my warm kitchen with the smells of comfort. I’m glad to have a window by my kitchen sink so that I can take in […]

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Perfect Pancakes

By Chef Megan Joy / October 10, 2012

Last week my neighbors gave me a huge jug of Vermont maple syrup as a thank you for making them some pastries and I’ve been dying to use it. Mainly for pancakes. (I have been envisioning drizzling it all over a short stack for days). This morning when I woke up, I decided it was […]

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Salted Caramel Tiramisu

By Chef Megan Joy / June 9, 2012

I don’t know why, but the other day I decided to make tiramisu. Or wait, perhaps it had something to do with my freshly made batch of mascarpone cheese… Either way, we know three things: 1. Tiramisu is really good. 2. In some ways, it’s hard to mess up tiramisu when you are working with […]

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How to Make Creme Fraiche and Mascarpone Cheese

By Chef Megan Joy / June 3, 2012

As the season continues to warm up, the shift in produce is becoming quite apparent during visits to the grocery store. There are a lot more varieties of fruit to choose from. And it’s actually ripe. Our neighboring towns to the west aren’t ready to harvest any stone fruits just yet, but that doesn’t mean […]

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Oatcakes

By Chef Megan Joy / April 21, 2012

Move over Cliff bars! Yesterday brought on my first batch of oatcakes for the season. The grey weather had finally cleared, and I was meeting up with a buddy to go for a long hike in the mountains. The night before, I whipped up a batch of oatcakes to have on hand. Most of my […]

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Carrot Cake Doughnuts

By Chef Megan Joy / April 7, 2012

Okay, okay, another carrot recipe, I know. But going with the whole Easter theme and heading into a weekend, why not make up some doughnuts for breakfast? I used to serve a variation of these doughnuts at the restaurant. They were tossed in cinnamon sugar hot out of the fryer, and served with carrot walnut […]

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Belgian Waffles “Suzette”

By Chef Megan Joy / March 1, 2012

My first winter job in Colorado was crazy. I refer to it as my indentured servitude, because that’s pretty much what it felt like. One of my duties was making crepes to order. I like crepes, I really do, but I probably made hundreds of crepes that winter season. The crepe station was right by […]

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