I spent this past weekend down at the beach celebrating a friend’s bachelorette. I volunteered to help with Sunday morning breakfast, and decided on pre-making several batches of scones to freeze at home and then bring down to the beach to bake fresh for breakfast. Our resources down at the beach are somewhat limited. We…
Author: The Ephemeral Bee
Fontina Stuffed Chicken with Artichoke Hearts
Breaded chicken breasts stuffed with melty fontina cheese, and served with a garlic, cremini mushrooms, and artichoke heart sauce. Ingredients: 2-3 skin-less, sliced down the middle, and pounded out thin Chicken Breasts 1/2 cup Buttermilk Salt and Pepper for seasoning 1-2 cup Panko Bread Crumbs 2-3 thick block slices of Fontina Cheese 2 tbsp Butter…
Floral Necklines: Huipil Patterns
Quetzaltenango’s huipil patterns favor floral designs such as the violet design I have created below. The floral designs ring the neckline of the huipil, and the three woven huipil panels are elaborately embroidered together with a matching floral pattern. The below pattern mimics the neckline of a violet themed huipil. An animal, usually a bird,…
Lemon Blueberry Ricotta Cake
A little something to sweetened up this year’s Mother’s Day brunch. Loosely based off of a Giada de Laurentiis’ recipe and a basic ricotta cheesecake recipe. Ingredients: 1 pint fresh Blueberries + 1/2 pint fresh Blueberries 2 lb (32 oz) Whole-milk Ricotta Cheese 4 Eggs 3/4 cup Sugar 1 tsp Salt 2 tsp Vanilla Extract 1…
The Ephemeral Bee 