Nutella-Stuffed French Toast

For Toby’s birthday breakfast, I started us out on a pretty decadent note with one of his favorite sweets – Nutella. I used products from our local dairy, South Mountain Creamery, to create this delicious breakfast treat. Typically for French toast, I like to use thick slices of bread – about 1 inch thick – as they hold up to the egg/milk soak better. Since … Continue reading Nutella-Stuffed French Toast

Lamb Meatball Pita Sandwiches with Feta Tzatziki Sauce

In the first of my posts for South Mountain Creamery, I wanted to develop a recipe that featured both meat and dairy products to highlight the variety of available products. This recipe made for an easy and delicious dinner and, since the tzatziki sauce and the meatball mix can be made ahead of time, I could make half the dinner during my toddler’s nap time, … Continue reading Lamb Meatball Pita Sandwiches with Feta Tzatziki Sauce

Truffled Chicken Liver Mousse

A few months back, I borrowed a copy of Ina Garten’s “Make It Ahead” from our local library to get some ideas for entertaining that can be made ahead with little fuss right before serving. Overall, she had some recipes that looked great, but I only found a few recipes that fit what I was looking for. One of those recipes was for a Truffled … Continue reading Truffled Chicken Liver Mousse

Caramelized Red Onions

After months of putting up jar after jar of jams and jellies, I head in to fall looking to make sure I have some preserves that are more versatile and can be used for more savory winter cooking. I came across a recipe for Caramelized Red Onion Relish in Marisa McClellan’s book “Food in Jars”. She recommends pairing this relish with ricotta or goat cheese … Continue reading Caramelized Red Onions