Honey Custard With Roasted Strawberries

Posted on May 21, 2016 by Dawn Griffin

½ cup heavy cream
1 vanilla bean, split
1 tbsp honey
3 egg yolks, beaten
cups quartered strawberries
2 tsp honey
  1. Bring 2″ of water to a simmer in a double boiler or pot that can be topped with a metal bowl. Place the heavy cream in the top portion of the boiler (or metal bowl); scrape the vanilla bean into the cream and whisk. Place the bowl over the simmering water and a cook, stirring occasionally, until cream is warm. Add honey and stir until dissolved.
  2. In a separate bowl, whisk egg yolks together. Whisk in warm cream, 1-2 tablespoons at a time, to temper the eggs. Pour the custard mixture back into the top bowl of the double boiler and continue to heat, stirring slowly, until the custard has thickened and coats the back of a wooden spoon (about 10 minutes). Divide custard into two small bowls.
  3. Preheat oven to 400˚ F and place quartered strawberries in a roasting pan. Drizzle honey over strawberries and bake for 15-20 minutes until strawberries are tender but still holding their shape. Remove and spoon strawberries over custard.

    NOTE: Custard can be served warm or chilled.

    From The Nourished Kitchen by Jennifer McGruther

    Posted in dessert

    Homemade Marinara Sauce

    Posted on May 20, 2016 by Dawn Griffin

    ¼ cup olive oil
    1 medium onion, chopped
    2 cloves garlic, minced
    2 lbs. plum tomatoes, chopped, peeled & seeded (or 28 oz. can chopped tomatoes)
    1 tsp. oregano (dry)
    1 tbsp. fresh basil, minced
    ½ tsp. Salt
    ¼ tsp. black pepper

    In medium saucepan, heat oil over low heat. Add onions and garlic. Sauté until soft (about 5 minutes). Stir in tomatoes, herbs and salt and pepper. Bring to boil, reduce to low heat. Cook, covered for 40 minutes. Yield: 3 cups.


    Posted in main course

    Herbed Green Beans

    Posted on May 19, 2016 by Dawn Griffin

    1 lb. fresh green beans
    2 tsp. olive oil of butter
    3 large thinly sliced shallots
    ½ tsp. Sugar
    ½ tsp. Salt
    ¼ tsp. Pepper
    2 tsp. grated lemon zest
    ¼ cup thinly sliced basil leaves
    Lemon wedges for garnish

    Cook green beans, covered, in ½ inch of boiling water until tender-crisp (about 8 minutes). Drain well. In large sauté pan, sauté shallots and sugar in oil until golden (about 2 minutes). Add salt, pepper and green beans. Cook about 2 minutes, stirring until thoroughly heated. Remove from hat, and stir in lemon zest and basil. Spoon onto serving plate, and garnish with lemon.

    Posted in sides

    Easy Strawberry Cobbler

    Posted on May 18, 2016 by Dawn Griffin

    1 cup flour
    1 cup sugar
    1 cup milk
    1 stick butter
    3 cups strawberries, cut up with ¼ cup sugar added

    Melt butter in a 9" x 9" baking dish. Mix flour, sugar and milk in a separate bowl. Pour mixture over melted butter. Add strawberries on top of butter/batter. Do not stir. Bake at 350 degrees for 45 minutes.

    NOTE: This recipe also works well with blueberries and peaches. Just substitute 3 cups of blueberries or chopped peaches.

    Posted in dessert

    Easy Peach Cheesecake

    Posted on May 17, 2016 by Dawn Griffin


    1 cup flour
    1 stick butter, softened
    ¼ cup granulated sugar
    ½ tsp. almond extract
    ½ tsp. vanilla extract
    ¼ cup crushed pecans


    8 oz. cream cheese, softened
    1 egg
    1 tsp. vanilla extract
    ¼ cup sugar


    2 cups peeled, sliced peaches
    1 tbsp. Flour
    1/3 cup sugar
    ½ tsp. ground cinnamon (or to taste)

    Preheat oven to 450º F. Mix crust ingredients to form soft ball. Press into bottom and 1-inch up sides of a 9-inch spring form pan. Blend filling ingredients until smooth. Pour into unbaked crust. Top with peaches (drained well), flour, sugar and cinnamon. Bake 10 minutes. Reduce heat to 400º F, and bake for 25 more minutes. Cool before serving.

    Posted in dessert

    Harvest Peach French Toast

    Posted on May 16, 2016 by Dawn Griffin

    10-12 one-inch thick slices of French bread
    8-oz. package cream cheese softened
    ¼ cup confectioner’s sugar
    3 cups fresh or canned peaches, sliced
    4 large eggs
    1 ¼ cup milk
    1 tsp. vanilla extract
    1 tsp. ground cinnamon
    1 tbsp. granulated sugar

    Preheat oven to 400º F. Mix confectioner’s sugar and cream cheese until smooth. Spread cream cheese mixture on bread slices, and arrange in single layer in a lightly greased 13" x 9" baking pan. Whisk eggs, milk, and vanilla together, and pour over bread. Allow a few minutes for bread to absorb liquid. Top with peach slices, and sprinkle with cinnamon and sugar. Bake for 30 minutes or until set. Dust with confectioner’s sugar and serve.

    Posted in breakfast, brunch

    Herb-Crusted Trout

    Posted on May 14, 2016 by Dawn Griffin

    4 boneless trout filets, cut in half lengthwise
    2 tablespoons Dijon mustard
    1½ cups fresh bread crumbs
    ¼ cup finely chopped parsley
    1 tbsp. finely chopped basil
    1 tbsp. finely chopped chives or scallions
    1 tsp. fresh thyme leaves
    1 clove garlic, minced
    1 tsp. freshly grated lemon zest (reserve lemon)
    Salt and pepper
    1 tbsp. butter or Ariston olive oil

    Spread trout fillets lightly with mustard. Combine breadcrumbs, herbs, garlic and zest together in a small bowl. Dredge fish in crumb mixture, pressing mixture into each fillet.

    In a large skillet, heat butter or olive oil for 2 minutes. Carefully add the filets and pan-fry approximately 2 minutes per side or until trout flakes easily with a fork. Season with salt and pepper; serve with lemon wedges from reserved lemon.

    Posted in main course

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