February 2010
13 posts
To the Market We GO!
1 gal maple syrup from Deep Mountain Maple
4.5 gal milk & 3 gal cream from Ronnybrook
10 doz eggs from Knoll Krest
20 Bosc pears
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Flavors of the Month - March 2010
Pear Ginger creamy ginger ice cream with fresh Bosc pears
We pair fresh Bosc pears with a creamy smooth ginger custard base to create a fruity ice cream with some zing. A mellow flavor to carry you through the rest of winter. I found one stand at the Greenmarket that is still selling pears - Locust Grove Farms.
The Full Stack sweet grade a dark maple ice cream with bits of homemade...
Last night, Mitch and I were guest chefs at The Whisk & Ladle. We brought some Chamomile ice cream to pair with their delicious pineapple upside down cake dessert. It was a fun night - the food that Mark, Danielle, and guest chef Mike from Studiofeast prepared was superb, Mayur’s drinks were serious, and we even were serenaded by The Golden Glows, who came all the way from Belgium and...
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MilkMade in New York Times T Magazine →
Michelle’s flavor of the month, Salted Caramel, is mentioned in T Magazine this week!
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