Recipes

Breads

Sour Starter from Rye Flour

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This is a an easy recipe for making a sour bread starter using rye flour, which is bases on a recipe in the book Nourishing Traditions by Sally Fallon.  A total of seven days are required for the starter to be ready to use in a batch of bread.

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This is a an easy recipe for making a sour bread starter using rye flour, which is bases on a recipe in the book Nourishing Traditions by Sally Fallon.  A total of seven days are required for the starter to be ready to use in a batch of bread.

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Pantry

Dried Orange Peel

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In many of my recipes, you will see one of the ingredients called for is dried orange peel.  Please don’t spend a lot of time looking to find this in a spice store.  Dried orange peel is a homemade ingredient, and one that is very handy to keep around. I first started drying orange peel

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Slide 1

In many of my recipes, you will see one of the ingredients called for is dried orange peel.  Please don’t spend a lot of time looking to find this in a spice store.  Dried orange peel is a homemade ingredient, and one that is very handy to keep around. I first started drying orange peel

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Beverages

Liqueur aux fleurs de cerisier

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Making cherry blossom liqueur is the perfect project for spring, when the cherry trees burst into bloom and blossoms are abundant.  This liqueur has a very delicate floral aroma that is best when sipped cold without ice.  It also works well as a flavoring for fritters or crepes.    

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Slide 1

Making cherry blossom liqueur is the perfect project for spring, when the cherry trees burst into bloom and blossoms are abundant.  This liqueur has a very delicate floral aroma that is best when sipped cold without ice.  It also works well as a flavoring for fritters or crepes.    

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Beverages

Liqueur de Farigoule

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T Farigoule is the provençal word for thyme and this traditional liqueur is full of the sunny flavors of that region.   It  is great as an aperitif over ice or as an after dinner digestif.  

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Slide 1

T Farigoule is the provençal word for thyme and this traditional liqueur is full of the sunny flavors of that region.   It  is great as an aperitif over ice or as an after dinner digestif.  

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Charcuterie | Savory Dishes

Raclette Savoyarde

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Raclette Savoyarde, along with Fondue, is an arch-typical dishes of the region of the French Alps.  Since it is a very simple dish, it is quick to prepare and depends almost entirely on the quality of the ingredients chosen.  Choose waxy, think skinned new potatoes.  Any mix of sliced hams and sausages may be used,

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Slide 1

Raclette Savoyarde, along with Fondue, is an arch-typical dishes of the region of the French Alps.  Since it is a very simple dish, it is quick to prepare and depends almost entirely on the quality of the ingredients chosen.  Choose waxy, think skinned new potatoes.  Any mix of sliced hams and sausages may be used,

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Charcuterie

Terrine of whole duck foie gras

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Perhaps the simplest of recipes for foie gras, this terrine is also the preparation that best highlights the subtle flavor and luxurious texture of the liver.  However, nothing is disguised in this preparation so it is imperative that the best possible quality foie gras be used.  Suggestions for wine to accompany foie gras are many

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Slide 1

Perhaps the simplest of recipes for foie gras, this terrine is also the preparation that best highlights the subtle flavor and luxurious texture of the liver.  However, nothing is disguised in this preparation so it is imperative that the best possible quality foie gras be used.  Suggestions for wine to accompany foie gras are many

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