Honey Gels: Chef Kenny Florczak of The Vault Wine Bar
Among Blaine’s intimate community of distinct businesses and restaurants, The Vault Wine Bar is a stand-out for their focus on…
From Skagit-based publisher Raspberry Bow Press, The Revolution Will Be Well Fed features baking recipes for breakfast, snacks, and desserts, as well as essays and history exploring the connections between food, community, and social movements. Author Corrie Locke-Hardy’s recipes are all intended to be scalable and packable, making them easy to bring along to your next potluck or community organizing meeting. For more information or to purchase a copy, go to raspberrybowpress.com. These baked-and-glazed apple cider…
Among Blaine’s intimate community of distinct businesses and restaurants, The Vault Wine Bar is a stand-out for their focus on…
Charmed Chocolat
Chef Todd Alan Martin of Hundred North hosted his German-inspired dinner on Thursday, February 22 at Judd & Black Appliance in Mount Vernon. The four-course meal was full of comfort foods from parsnip soup to chocolate cake,…
Ingredients 4 cups cream 1 cup mascarpone 1 cups sugar 1 cup honey 12 egg yolks 1 teaspoon almond or vanilla extract Process In a mixer with a whisk attachment, whisk the cream and…
Enjoy with Banfi’s Florus, Moscadello di Montalcino DOC Ingredients 1 cup all-purpose flour, sifted 1/8 tsp salt 1 Tbsp sugar, if used for a dessert 4 eggs at room temperature – very important 1 cup water or milk or ½ and ½ 1/2 cup butter cut into cubes Process Preheat oven to 400 Sift dry ingredients and whisk to blend well In a heavy sauce pan, heat water/milk and butter until all the butter has melted. Bring…
Raspberry Tartlets from Chef Justin Hawkinson of Crave Catering FOR THE FILLING: • 3/4 cup raspberry juice (about 2 cups of fresh berries) • 1 tablespoon water • 1 cup sugar • 2 eggs • 1/4 cup butter • 1 vanilla bean • 1 tablespoon cornstarch (optional) FOR THE CRUST: • 1 1/3 cups all-purpose flour…
Sour orange gelato, spiced dipping chocolate, and dulce-de-leche.
Acme Farms + Kitchen Meet The Chef featuring Andrew Clarke:
You can see Top It Yogurt Shoppe’s swirled logo from pretty much everywhere in Snohomish’s historic downtown. It calls out to shoppers looking to satisfy a sweet tooth, and it does not disappoint. Once inside, it’s so bright…
Graham Cracker Crumble: 1.5 Cups graham cracker crumb 1/3 Cup of melted butter 1/4 Cup of white sugar In a metal…