We invite you to share in some of our favorite recipes. Quite possibly, one of these dishes will become one of your family favorites.
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- Vanilla Bean Iced Coffee
- Triple Sec Broiled Grapefruit
- Manchego and Brandied Cherry Scones
- Mascarpone and Spinach Scrambled Eggs
- Maple Glazed Bacon
- Strawberry Banana Muffins
Vanilla Bean Iced Coffee
(Recipe found in Williams-Sonoma, Essentials of Breakfast and Brunch)
1 cup ground coffee
4 cups water
4 vanilla beans, split lengthwise
1 cup milk
¼ cup sugar
In a pitcher stir the ground coffee into 4 cups of water. Cover and let rest at room temperature overnight.
In a saucepan over medium heat, combine the vanilla beans, milk and sugar. Bring the mixture to a simmer and immediately remove from the heat. Allow the mixture to steep for another 20 minutes. Remove vanilla beans and set aside.
Strain the coffee through a fine-mesh sieve into a large bowl. Strain a second time through a coffee filter into a large pitcher. Fill four tumblers with ice and pour in the coffee, leaving space for the vanilla milk. Add 1/4 cup (or desired volume) of milk. Stir, garnish with the reserved vanilla beans and serve.
Triple Sec Broiled Grapefruit
2 large red grapefruit
8T brown sugar
4T Triple sec
Set broiler to high. Cut grapefruit in half and remove any seeds. Using a small sharp knife, pre-slice each section of grapefruit for easy removal. Drizzle triple sec on top and lightly pull sides of grapefruit outward to get the triple sec to drip between sections. Top with 2T brown sugar per grapefruit half and place on broiler pan. Set under broiler for 3-4 minutes and remove. Top with a mint sprig. Serve warm.
Manchego and Brandied Cherry Scones
(Recipe found in Better Homes and Garden)
1/2 cup dried cherries
1/4 cup cherry brandy
1 3/4 cups all-purpose flour
1/2 cup finely shredded Asiago cheese (2 ounces)
1 tablespoon baking powder
1 tablespoon sugar
1/4 teaspoon salt
1/4 cup cold butter, cut up
2/3 cup whipping cream
1 tablespoon water
1/4 teaspoon ground rosemary
1/4 teaspoon coarse salt or kosher salt
1/4 teaspoon coarsely ground black pepper
1/4 cup butter softened
Line a baking sheet with parchment paper; set aside. In a small saucepan combine cherries and brandy. Heat over medium just until warm. Cover and let stand for 15 minutes; drain but save liquid.
In a food processor combine flour, 1/4 cup of the cheese, the baking powder, sugar, and 1/4 teaspoon salt. Cover and pulse with several on/off turns. Sprinkle butter pieces over flour mixture. Cover and pulse with several on/off turns until mixture resembles coarse crumbs. Add drained cherries; cover and pulse with several on/off turns to combine. With the motor running, slowly add whipping cream through the feed tube, processing just until combined.
Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it 10 to 12 strokes or just until dough holds together. Pat or lightly roll the dough into an 8-inch circle. In a small bowl whisk together egg and the water; brush over dough circle. In a small bowl stir together the remaining 1/4 cup cheese, the rosemary, coarse salt, and pepper. Sprinkle mixture over dough circle. Using a pizza cutter or floured sharp knife, cut dough circle into eight wedges. Place dough wedges 2 inches apart on the prepared baking sheet. Cover and chill for 30 minutes.
In a small bowl add reserved cherry liquid and 1/4 cup softened butter. Blend with a spoon and set aside.
Preheat oven to 375 degrees F. Bake about 20 minutes or until golden.
Serve scones warm with reserved cherry butter.
Mascarpone and Spinach Scrambled Eggs
1 cup loosely packed fresh spinach (rinsed)
¼ cup Mascarpone Cheese
Salt and Pepper
Crack open eggs into a bowl. Add water and beat with a whisk. Melt butter on medium heat in a 12” skillet. Sautee spinach until wilted. Pour in egg/water mixture and start cooking. Using a rubber spatula, scrape bottom of skillet as eggs are being cooked. When eggs are nearly scrambled, add mascarpone cheese and blend into the egg mixture until cheese has fully melted. Season with salt and pepper to taste and serve.
Maple Glazed Bacon
8 strips of thick cut bacon
1/8 cup of pure maple syrup
Preheat oven to 350F. Lay single strips of bacon on a baking sheet. Bake 12 minutes and then flip. Bake another 10-15 minutes until desired crispness. Remove from oven and pat dry with paper towel. Glaze bacon with maple syrup using a cooking brush, then serve.
Strawberry Banana Muffins
3/4 cup whole wheat flour AND 1/2 cup all-purpose flour (OR1 1/4 cups all-purpose flour)
1/4 honey and 1/4 cup white sugar (oR 1/2 cup white sugar if you don’t want to use/don’t like honey)
1/4 cup light brown sugar, packed
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1 medium banana, (half mashed/half sliced OR All mashed)
1/4 cup canola oil
1 egg white, beaten
1 teaspoon vanilla extract
1 cup strawberries, diced
Preheat oven to 350F and spray a 9×5-inch loaf pan or 6-muffin tins. In a large mixing bowl, combine the flour, sugars, baking soda, cinnamon and stir to combine. (add in honey after that is mixed if you are using) Slice a banana in half and mash one half with a fork and slice the other half into thin discs. Add the mashed banana to the dry ingredients and stir. Add the oil, beaten egg white, vanilla and stir until just combined. Gently fold in 3/4 cup strawberries. Pour batter into prepared pan and top with 1/4 cup strawberries and banana slices (if using), pressing them very gently into the surface of the batter. For the bread, start checking after 40 minutes – once a toothpick comes out clean, it is ready. The muffins take about 25 minutes.