Lemon Oregano Vinaigrette Yield: Approx 1.5 Quarts 1 Cup Lemon Juice (8 to 10 Lemons) 4 Egg Yolks 3 T Sugar 2 T Dried Oregano 2 T Salt 1 T Black Pepper 3 Cups Oil Combine the lemon juice, egg yolks, sugar, dried oregano, and salt & pepper into a blender. Slowly add […]
Ingredients: 2 Cup Finely Chopped Oreos ½ Cup Melted Butter 1 Cup Finely Chopped Pecans 12 Oz Butter, Cubed 1 Cup Packed Brown Sugar 1 tsp Vanilla Extract 16 Oz Cream Cheese, Softened ½ Cup Powdered Sugar 1/3 Cup Packed Brown Sugar 8 Oz Semisweet Chocolate Chips 2/3 Cup Heavy Cream In a robot […]
Chocolate Amaretto Pot de Crème 9 oz Semi Sweet Chocolate 1 ½ Cups of Whole Milk 1 Cup of Heavy Cream 6 Egg Yolks 1/3 Cup of White Sugar ½ t Salt 1 ½ Teaspoons of Almond Extract Place the chocolate in the blender. Whisk the milk, cream, yolks, sugar, and salt in a […]
One of the oldest methods of food preservation is the southern French method called confit. Traditionally, this technique pertains to meats that are first salt-cured and then cooked in a fat at a temperature of about 200 degrees. The product is then stored in the fat it was cooked in, which can preserve it for […]
As much as I love developing new menu items, and sharing new recipes, there is something undeniably satisfying about returning to the classics. This Honey Run favorite was around long before I came to work here, and I can’t see it ever leaving. I am, of course, talking about our quiche. It has become a […]
Although I have yet to sample each Christmas cookie recipe currently in existence (and believe me, I am working on it), my all-time favorites are traditional gingerbread cookies. There’s something so pleasantly warming about them, especially when they are dunked in ice cold milk. Gingerbread has been a staple in Europe since some time around […]
