The first consideration is freshness. The fresher your eggs are the firmer the will be. AA eggs are firmer than A grade eggs for example.

Next you want to use a non-reactive pan ( never use aluminum ) Stainless steel is ideal. Bring your water up to a boil with a small amount of vinegar.

Reduce heat, you want to hold the water temperature between 160 and 180 degrees. The water will have sort of a shimmering look with perhaps a few bubbles.

Swirl the water with a spoon creating a tornado like vortex and quickly add your eggs one at a time. The swirling water helps keep them from sticking to the bottom of the pan and also helps them form a nice shape.

Poach roughly 3-5 minutes, it really depends how hard or soft you like your eggs and what temperature your water is at.

Remove with a slotted spoon and serve!

If you have never tried it adding Malted milk powder to your favorite french toast recipe is simply awesome! Baked french toast is an easy way to feed the family over the Thanksgiving and Christmas Holidays.

• 1 Loaf of bread (french, texas toast, brioche, etc.)
• 9 eggs
• 2 cups milk
• 1 cup cream
• 4-5 TBSP Malted Milk Powder
• 3 TBSP sugar
• 2 tsp vanilla
• 1/2 tsp cinnamon
• 1/4 tsp salt

Arrange bread slices slightly overlapping in a 9×13 pan. Combine all the other ingredients together and whip until combined. (a hand blender or mixer helps greatly)

Pour egg mix over bread and you may bake immediately or refrigerate over night.

Bake at 350 for 30-40 minutes until done.

Works great if you want to cook french toast individually on a griddle as well!

Here are the food pairings for the Rare Beer Dinner collaboration with Vine & Brew and the Soup Spoon Cafe’ on Sunday October 21st 5pm

Arbor Brewing 2011 Flamboyant Wild Ale – seared scallop ~ pancetta ~ roaring 40s blue cheese ~ smoked pear ~ strawberry puree

Dogfish Head Noble Rot – foie gras ~ cornmeal pancake ~ maple-balsamic gastrique ~ viognier soaked golden raisin

Jolly Pumpkin/Maui Sobrehumano – puff pastry ~ brie ~ ricotta pecorino ~ gruyere ~ fresh cranberry-port chutney

Stone 10th Anniversary Ruination – lamb chop ~ spicy berbere ~ african barbeque ~ sweet potato puree ~ fried leek

Founders Kentucky Breakfast Stout – Our award winning chocolate-bourbon truffle ~ macadamia nut ~ bacon ~ coffee foam – pretzel

This is a simple classic apple tart that becomes caramelized and delicious. Please resist the urge to add cinnamon, save that for apple pie. Also works excellent using pears.

• 4 lbs Apples (always a debate which is best so choose your favorite)
• 2 TBSP butter
• 1/3 cup sugar

Butter the bottom of the baking dish with the butter. Peel core and slice apples. Toss apples with the sugar.

• 1/2 cup sugar
• 6 TBSP melted butter

Arrange 1/3 of the apples in baking dish. Drizzle with 1/3 melted butter and sprinkle with 1/3 sugar. Repeat until apples, butter, and sugar until gone.

Pate’ Brisee Sucre (short dough)

• 1 cup flour
• 1/8 tsp salt
• 1 Tbsp sugar
• 5 1/2 tbsp butter
• 3 tbsp cold water

This may be mixed by hand or works really well pulsing in a food processor just until it forms a ball. Refrigerate at least 1 hour before rolling out.

Roll out dough and cover apples, tucking the edges into the sides of the baking dish. Bake at 375 degrees 45-60 minutes until apples caramelize.

I like to let it cool to room temp and then heat over a burner slightly to loosen it. Top baking dish with a plate and flip over to turn it out.

• 3 cups sugar
• 1 cup vegtable oil
• 4 eggs
•  3 cups flour
• 2 tsp baking soda
• 1 tsp baking powder
• 2 tsp cinnamon
• 1 tsp cloves
• 1 tsp nutmeg
• 1 tsp allspice
• 2 cups pumpkin
• 1 cup raisins
• 1 cup nuts
• 3/4 cup water
• Combine sugar and oil and mix together. Beat in your 4 eggs. Next add all your dry ingredeints until combined. Add pumpkin, raisins, nuts, and water and mix well. Grease and flour 3 loaf pans and bake at 325 for 1 hour.

Everyone loves Red Lobsters cheddar bay biscuits. Now this is not their recipe its mine and I think it is better and easier to make!

• 2 cups flour
• 1 cup milk soured with 1 TBSP vinegar or buttermilk
• 2 tsp baking powder
• 1 tsp salt
• 1 TBSP sugar
• 6 TBSP butter
• 1/2 tsp baking soda
• 1/4 tsp garlic powder
• 1 cup cheddar

Combine flour, baking powder, salt, baking soda, sugar, and garlic powder. Mix together well. Next add butter and cut into the flour mixture until it resembles course corn meal. Mix in shredded cheddar. Next add your milk and mix until all dry ingredients are incorporated.

I find it easiest to spoon into a round or square cake pan for baking, but you could certainly use a cookie sheet or roll and cut the biscuits if you prefer.

Brush or drizzle the biscuits with:

• 2 TBSP melted butter
• 1/4 tsp dry parsley
• 1/2 tsp garlic powder

Pre-heat your oven to 450 degrees as soon as you put your biscuits in the oven turn done to 400 degrees. Bake 15-20 minutes or until golden brown.

Enjoy! This recipe certainly would be awesome with the addition of diced ham or some rosemary. Play around with variations and see what you think?

Enjoy this recipe for Sweet and Savory Popcorn it’s so easy and delicous it’s like snack crack…especially with Beer!

What you will need:

• One bowl of popcorn
• melted butter
• salt
• sugar
• granulated garlic

Drizzle popped popcorn with melted butter and toss thourghly sprinkling with salt, sugar and garlic until it meets your taste……Yum sweet, salty, and garlicky….you could even add some cayenne for spice!