Since you’re already grilling, why not throw your dessert on the grill too?
Crème Brûlée is so much easier than you think! The hardest part was separating the eggs properly…and waiting for the custards to cool!
What I like the most about having a restaurant in Leelanau County is the access I have to the abundant supply of fresh local food, wine, beer, and specialty foods that we have here in Northern Michigan.
When you mix peaches, bourbon, and two sticks of butter, it’s going to taste good–so that’s exactly what I did for my birthday Bourbon Peach Cobbler.
As the holidays approach, here is an ace for your sleeve: a wonderfully unfussy and extremely versatile tart that comes together quickly, thanks to the help of the food processor. Blitz up a batch or two of the crust dough and stash them in the freezer to pull out for effortless entertaining, or if, like me, this is your idea of a perfectly appropriate weekend breakfast to bolster you before the holiday onslaught.
It’s strawberry season in northern Michigan and we love this bright red beauty. You can snack on them by the quart, top them with whip cream or use them to color up a salad! Strawberries are packed with vitamins, fiber and high-levels of antioxidants and make a great addition to any meal, snack or dessert… even a cocktail!
By Tricia Phelps
As we embark on a new year, many people are voicing aspirations of change & resolution for the months ahead. I love food too much to even think about grandiose plans for dieting, but I can’t help feeling lethargic after the past few weeks of excessive food & drink. To break in the New Year, I want to introduce Third Coast Bakery—“The new wave of baking” that will help you avoid unhealthy eating this year, while still satisfying your sweet tooth.