In the Kitchen
February 16 2015Gourmet Dessert in a JarJust a spoonful of Gormly's Maple Apple Toppingturns almost any ho-hum dish into a dessert to remember. Our kids love it over vanilla ice cream. I drizzle it over warm crepes for something right out of a Brasserie kitchen.
October 18 2014Recipe Development
It takes time and patience to prove and gradually bring a formulation up to scale. Here, I'm working on some informal tests, incorporating different mixtures of our spiced cider into a maple base.
May 16 2014Fresh Asparagus - The First Spring Meal
Finally the first flush of asparagus spears! I like mine plain with a dash of salt, and my wife has hers with a dallop of mayonaise. The kids however love hollandaise sauce, so I made it for a treat.
November 21 2013Twice Baked Butternut Squash
Twice-baked Butternut Squash, a new twist on an old favorite. I scoop out the baked halves and add chopped pecans, grated parmesan, a little ground ginger, scallions, and some cranberries for color.
August 12 2013Making Tomato Sauce
It's sauce time. In most of my batches, I like to put in some peppers and a little carrot. It cuts the tang and gives a touch of sweetness, which we all seem to like. There are a hundred ways to make sauce, but almost everybody skins and cores the fruit. I do the traditional boiling water dunk.