Ingredients: Crust: ¼ C Melted Butter ¾ C Pistachios ¾ C Cashews ¾ C Walnuts ½ C Sugar 1 t Kosher Salt Ganache: 20 oz Semi-Sweet Chocolate Chips 1 C Heavy Cream 3 T Softened Butter 2 T Grand Marnier 1 T Disaronno Method: Crust: Preheat your oven to 350. Cut a piece of parchment […]
Dear Honey Run Friends, As I reflect on 2022, I am relieved this year is over, and I pray that 2023 will be better. I am grateful that my family and friends are healthy and doing well, so there were no tragedies on that front. Professionally, this past year has been the most challenging – […]
Ingredients: 1.5# Ground Chicken ¾ C Homemade Ricotta Cheese (Try our Homemade Ricotta Recipe here!) ¼ C Parmesan, Grated 2 T Garlic, Minced ¼ C Heirloom Tomato Sauce (Try our Heirloom Tomato Sauce Recipe here!) ¼ C Parsley, Chopped 2 Whole Eggs ¾ C Panko Breadcrumbs 2 T Salt 1 t Black Pepper Method: Place […]
Dear Honey Run Friends, I am writing this letter on the first day of Advent. Thanksgiving has come and gone and now we prepare for Christmas. I don’t know how this past year has been for you, but for me it has been exhausting. I can barely tell which way is up. Work has been […]
Ingredients: Shortbread Cookies: 2 C Butter, Room temperature 1 C Brown Sugar 4 1/2 C AP Flour 1 t Vanilla Royal Icing: 3 oz Egg Whites 4 C Powdered Sugar 1 t Almond Extract Method: Shortbread Cookies: In a stand mixer, cream together the butter and sugar on medium speed until light and fluffy. Add […]
As we reflect on the last 40 years we are reminded of the vision planted by founders Marge Stock and Margret Schlichting. It has been the mission of current Owner Jason Nies to build upon and enhance that legacy. Below is a timeline of noteworthy events that have helped shape The Inn over the last […]
