Category Archives: recipes

Honey, Frangelico and Marscapone Filled Crepes with Frangelico Chocolate Drizzle

Posted on February 7, 2015 by Chef Forfeng

Crepe Ingredients: 2 cups Milk 2 cups Flour 2 tsp. Kosher salt 3 tsp. Sugar 2 Tbs. Vegetable Oil Preparation: Whisk Ingredients well until smooth. Heat a non-stick crepe pan on medium to high heat. Spray surface with cooking spray … Continue reading →

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Easy Herb Focaccia

Posted on April 4, 2013 by Chef Forfeng

Focaccia with two thicknesses and in rounds. I’ve been playing with Focaccia variations for a while and this is one of the better ones I’ve been experimenting with lately. 1 (1/4 ounce) packet active dry yeast 1 cup warm water … Continue reading →

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Guest post from Deanna Morauski who will be featured on the Live Well Network this month!

Posted on October 23, 2012 by Chef Forfeng

The beauty of an old-fashioned doughnut might seem too fancy to accomplish at home but it’s not as hard as it seems. With the right recipe and steps (for example, NEVER underestimate the importance of a preheated deep fryer), you … Continue reading →

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HONEY-GINGER POACHED PEARS with MASCARPONE RUM SAUCE

Posted on April 3, 2012 by Chef Forfeng

From Brewster House’s Brand NEW cookbook! 4 firm but ripe Bosc or Anjou pears, peeled, halved and cored Ingredients: 4 Cups of water 1/3 Cup honey 1/2 Cup sugar 4 inch piece fresh ginger, sliced 1 teaspoon whole cloves 1 … Continue reading →

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Featured Recipe: Strawberry Creek’s Pomegranate-Honey Glazed Bacon

Posted on March 16, 2012 by Chef Forfeng

“Ahhh, bacon! I’ve talked to many a vegetarian who says bacon is what they miss most, and where they are most likely to cheat. And fortunately for those vegetarians, bacon starts giving up the goods well before the first bite … Continue reading →

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Roasted Broccoli, Goat Cheese, Smoked Salmon and Dill Savory Tart

Posted on January 19, 2012 by Chef Forfeng

Follow up recipe #2  from my Food Costing PAII webinar -Makes 3 quiche/tarts Filling  Base: 1 qt Heavy Cream 9 egg yolks 3 whole eggs 2 Tb. Fresh Dill chopped -whisk together with fresh ground pepper and 2 tea kosher … Continue reading →

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Chocolate Balsamic Vinegar

Posted on January 11, 2012 by Chef Forfeng

Follow up recipe #1 from yesterday’s PAII webinar, first post here: https://chefforfeng.wordpress.com/2012/01/10/follow-up-to-food-costing-paii-webinar-for-bed-and-breakfasts/ Chocolate Balsamic Vinegar The Balsamic -4 cups good quality Balsamic Vinegar (if you use cheap vinegar you still get cheap reduced vinegar) -Reduce the balsamic to 2 cups on … Continue reading →

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