We finished the Westminster room redo, what do you think?
27 Jun 2012, 2:02 pm
I am teaching cooking class in St. Louis today. I have been a
guest chef at Dierbergs Markets Cooking School since
September of 2004. The classes are a lot of fun for me and my
pupils. I love the interaction of the guests, just
like I do at the inn. If we are not laughing the class
is not sucessful in my view. I believe you have to have a
sense of humor in life and certainly in the kitchen. I think
my sense of wimsy combined with my belief in "no fear" gives me the
latitude to be creative in the kitchen. I have learned if it
works...write it down! If it doesn't, no big deal, there is
always a next time. Happy experimenting to all of you!
Until next time...Cathy
Fulton Street Fair is this weekend June 15 and 16, 2012. Come
enjoy great music, food, crafts, bounce houses, games, rides, a
parade and more. We still have room at the inn and you
are in easy walking distance to the fair
These chocolate dessert cups are so elegant and lots of fun to
make. The biggest requirement is patience.
1 1/2 pound(s) Ghirardelli Semi-Sweet Chocolate Chips
8 Small round balloons
In double boiler over hot water, melt 3/4 pound of chocolate. Cool
minutes. Inflate balloons to 4-inch diameter; knot. Holding
balloons by knot,
dip into chocolate, tipping to cover balloon halfway up with
balloon, knotted side up, on wax paper-lined baking sheet, holding
place until it starts to set. Repeat with remaining balloons to
make 8 cups.
Place in freezer 5 minutes. Melt remaining 3/4 pound chocolate and
dipping procedure; place in freezer 10 minutes. Snip hole in each
deflate; carefully peel away from chocolate. Refrigerate until
needed. Use the
same day. Makes 8 dessert cups.
Tips: (1) Fill cups with ice cream, sorbet, chocolate mousse or
fresh fruit such as raspberries or
strawberries. (2) After dipping, drizzle cups with contrasting
color melted chocolate. (3) For second dipping, use contrasting
color chocolate, leaving part of first dipping exposed.
Come for a Chocloate Lovers http://www.loganberryinn.com/packages.htm
Girlfriend Getaway weekend at Loganberry Inn Bed and Breakfast and
we will make these pretty and yummy bowls.
I just realized we will host our 20,000th guest this year! We are
Made Cheese Soufflé as part of breakfast this morning and the
guests went nuts over it. OK, when is the last time YOU had Cheese
Soufflé for breakfast? We would love to have you stay!
Cathy has been playing with recipes again...to the delight of her
guests. Our Apple Cinnamon Baked French Toast with Carmel Sauce is
getting great reviews.
Well Spring has definitely sprung. Not only are the Buttercups
blooming and Peonies are over a foot high, but Carl mowed today for
the first time. We have the windows open and a lovely breeze
caresses the curtains. Yeah Spring!
New tarts 22 Feb 2010, 3:29 pm
I spent a few hours on Saturday working on recipes for some new
breakfast quiches or tarts. It looks like the Asparagus tart has
won in taste tests with customers, friends and staff...so another
new item on the menu. The Cinnamon Baked French Toast was added a
month or so ago and I love to hear the moans when they take the
first bite. Thus my love afair with breakfast continues, it is the
BEST meal of the day!