Living and writing in a circa 1840 New England Farmhouse with three generations of my family
There’s something about lemon curd that I just love. I’ll confess that I’m not a huge fan of everything lemony, but for some inexplicable reason I adore lemon curd. I love the burst of bright citrusy flavor as much as I enjoy the creamy texture. Read More
There are a few foods that seem to require being made by hand. They simply have the handmade goodness baked right into them and their imperfections are somehow an integral part of what makes them so special. For me, that list begins with berry pie Read More
Each holiday season, we turn to our favorite family recipes. It simply wouldn’t feel like the holidays without them. From the sweet chocolate crinkle cookies that remind me of my childhood to the savory tomato and onion jams that we will enjoy with our appetizers Read More
I love the taste of fresh ginger. I use fresh ginger in both sweet and savory dishes here at the farmhouse. For me, there’s simply no such thing as too much ginger. Luckily, my daughter shares that belief, so she keeps me company. I keep Read More
Have you ever stumbled across a delicious recipe only to discover that it requires cake flour? If you have it in the pantry, hooray. If not, you can make your own cake flour substitute in minutes.
This week marks the opening of our baseball season. Opening day has been rescheduled from yesterday to today due to snow. That means we’ll be celebrating opening day and the release of Star Wars: The Force Awakens on the same day. It also means that Read More
It was almost five years ago that I first discovered that I could create completely nut free baked goods in our farmhouse kitchen that had the delicious nutty flavor we were missing due to nut allergies. Our home has been nut free for nearly a Read More
I first made a version of this recipe back in the 1990s. In March of 1995, a recipe for Oatmeal Bread from Trapp Family Lodge in Stowe, Vermont appeared in Gourmet Magazine. Gourmet was my source for culinary inspiration and I decided immediately after Read More
I have already admitted to you how much I love to make bread. I enjoy making the simplest of quick breads to brioche loaves and babkas that require a full day of preparation and baking. I also enjoy making rustic, everyday loaves. This farmhouse country Read More
During gardening season, we celebrate every piece of fresh fruit and vegetable grown at 1840 Farm. We eat as much as we can while it is at its fresh best. We also can, pickle, and freeze our garden harvest so that we can enjoy the Read More
Last night, when I announced to my family that I was in our farmhouse kitchen preparing a cake, they were thrilled. When asked what type of cake I was making, I replied that I was using the rhubarb that we had harvested from the garden Read More
I adapted this recipe from one of my favorite cookbooks: Barefoot in Paris by Ina Garten. I have only made a few minor adjustments to the ingredients and it comes out perfectly every time. Ripe, aromatic pears surrounded by eggy custard is always a welcome Read More