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La Vie Piquant

La vie piquant—the spicy life!  Everyday is filled with “piquant” moments that are pleasantly stimulation of exciting to the mind.  Whether it is in the form of food, style, design, love, entertaining, or any other inspiring idea or tangible object, “it” should be celebrated!  Here I will be sharing with you simple, beautiful, realistic, doable, and truly re-creatable recipes, entertaining ideas, and home décor pizzazz that will help you interject a little bit of “piquant” into your life – after all, we only live once.  Join me in living la vie piquant!

Filtering by Category: Good Morning

A Royal Wedding Breakfast!

Marc J. Sievers

IMG_4578.JPG

When WGN News asked me to design a segment for the ultimate watch party for the royal wedding of Price Harry & Megan Markle, I happily said "yes"!  Since the royal nuptials are being broadcast live from London, coverage begins in some TV-land markets as early as 2am - YIKES!  I thought A Royal Wedding Breakfast soireé was the perfect way to gather with friend on Saturday morning and watch the festivities unfold (and a perfect excuse to stay in your jammies!).  Below I have included detailed images, my WGN News segment, and shoppable links (all from behind the scenes!) so you can easily recreate my Royal Wedding Breakfast for yourself at home! 

Trader Joes

Toasted Crumpets with Mascarpone and Strawberry Preserves

Buttery Croissants filled with Scrambled Eggs & Spinach

Vanilla Bean Yogurt with Dehydrated Raspberries, Fresh Blackberries, & Granola

Vosges Chocolates

Lemon Raspberry Petit Gateaux

Rosé BonBons

Chocolate Truffles “Les Fleus” Collection

Loose Leaf Tea

Earl Grey Rose

Earl Grey Lavender

Offray Ribbon

1/8” in colors Wine, Lemongrass, Silver, Ivory, & Pink

Caspari

Paper Table Cover in “Gold”

Flower Tubes

Plastic Water Flower Tubes


Watch: Stuffed Croissants with Spinach

Marc J. Sievers

I am just so excited to share with you the first webisdoe of my newest series on YouTube of From My Kitchen To Yours: Table for Two edition!  When I started planning out recipes I wanted to film from my new cookbook, I really wanted to show you how truly easy and elegant my idea of cooking and entertaining for you and your +1 can be.  To launch the new series, I knew my Stuffed Croissants with Spinach would be the perfect recipe!  Not only can you serve these as part of a breakfast or brunch, they are also fabulous with a salad for lunch, or even as a first course for dinner.  Not to mention, the "filling" doubles as a creamy and luxurious spinach dip!

Series 5, Episode 1: Stuffed Croissants with Spinach


Stuffed Croissants with Spinach

Ingredients (serves 2)

  • Plain Croissants – 2, store-bought
  • Olive Oil – 1 tablespoon
  • Butter – 1 tablespoon, unsalted
  • Shallot – 1 small, finely minced
  • Garlic – 1 clove, finely minced
  • Spinach – 1 bag (5 ounces), rough-chopped, reserve 2 whole leaves for garnish
  • Sea Salt – ¼ teaspoon
  • Black Pepper – ¼ teaspoon, freshly grated
  • Gruyère Cheese – 4 tablespoons, freshly grated, divided
  • Mascarpone – 2 tablespoons
  • Parmesan Cheese – 2 tablespoons, freshly grated (Parmigiano-Reggiano recommended)
  • Egg Wash – 1 extra-large egg lightly beaten with 1 tablespoon of water

Directions

  1. Pre-heat the oven to 350 degrees F.
  2. Line a half sheet pan with parchment paper.  Slice each croissant horizontally along the outside curve, but not cutting all the way through—you want to make a “pocket” for the filling to nestle into.  Set aside.
  3. In a 10-inch sauté pan set over medium-low heat, add the olive oil and butter.  Once hot, add the shallots.  Cook for 2 minutes just until translucent.  Add the garlic and continue to cook for another 30 seconds, being careful not to burn the garlic.
  4. Next, add the chopped spinach, salt, and pepper.  Cook for 3-5 minutes, stirring occasionally until the spinach is wilted and tender.
  5. With a spatula, transfer the hot spinach to a small bowl and add the parmesan, mascarpone, and 2 tablespoons of Gruyère.  Stir until the mascarpone is melted.  
  6. Next, spoon the mixture evenly into the “pocket” created in each croissant.
  7. Brush the outside of each croissant with egg wash, place a spinach leaf on top of each croissant and brush again with the egg wash.  Then, evenly sprinkle each croissant with the remaining 2 tablespoons of Gruyère.
  8. Place onto the prepared sheet pan and bake for 7-9 minutes, until the cheese is melted and the spinach leaf is crisp.  Remove from the oven and serve immediately.

Idea:  This recipe can also be served as a hot spinach dip!  Instead of stuffing the spinach mixture into a croissant, put it in a heat-proof serving bowl alongside a selection of pita chips, tortilla chips, black pepper crackers, or even crisp carrot sticks.


Eggs Provençal

Marc J. Sievers

There is something so incredibly chic about enjoying a breakfast or brunch dish at dinner time—especially when having company over!  It takes people by surprise and with a sense of delight, transforming “just another dinner party” into a relaxed occasion.  With the menu change there’s usually a palpable mood-change—guests let their guard down and the dinner party goes from regular, to memorable.  The power of food always amazes me.

My Eggs Provençal is just the dish to change up your dinner party dynamic.  It is a flavorful combination of eggs, cream, cheese, and lots of fresh herbs.  I love to serve it with an arugula salad tossed in my French Bistro Vinaigrette, Roasted Savory Carrots, a crusty store-bought Baguette, and a dry Champagne or Rosé.

To enhance the chic-factor, I set my table with simple white plates, flatware, and linen napkins, scatter plenty of scentless white votive candles around the table, and use simple juice glasses filled with red or orange roses to add some drama!  Best of all, this elegant dinner comes together in well under an hour.  Happy cooking!


Eggs Provençal

Ingredients (serve 6)

  • Eggs – 12 extra-large
  • Olive Oil – 3 tablespoons
  • Yellow Onion – 1 medium, ¼-inch diced
  • Kosher Salt – 2 teaspoons, divided
  • Black Pepper – 3 teaspoons, divided
  • Garlic – 6 cloves, finely minced
  • Butter – 2 tablespoons, unsalted
  • Mozzarella Cheese– 1 cup, shredded
  • Rosemary – 2 tablespoons, fresh, finely minced
  • Thyme – 3 tablespoons, fresh, finely minced
  • Arugula – 3 cups, pre-washed
  • Parmesan Cheese – freshly grated, for garnish, Parmigiano-Reggiano recommended

Directions

  1. In a large bowl crack the eggs and whisk vigorously until the whites and yolks are completely incorporated and the mixture is a pale yellow.  Set aside.
  2. In a large sauté pan set over medium heat, heat the olive oil.  Once hot add onions and season with 1 teaspoon of salt and 2 teaspoons of cracked black pepper.  Sauté for 7 to 9 minutes or until translucent and slightly tender.  Next, add the garlic and sauté for another 1 to 2 minutes.  Reduce the heat to medium-low.  Add the butter to the center of the pan and melt.
  3. Next, add the shredded mozzarella to the egg mixture, then add the rosemary, thyme, 1 teaspoon of salt, and 1 teaspoon of cracked black pepper.  Whisk vigorously to thoroughly mix and immediately pour into the center of the sauté pan.
  4. Gently stir the eggs, constantly scraping the bottom and sides of the pan with a spatula.  The mixture will slowly come together and begin to thicken.  Remove from the heat after about 8 minutes, when the eggs are wet-looking and gooey, but no longer runny.  Continue to gently stir off the heat for another minute.
  5. Next, transfer the eggs to the center of a serving platter.  Garnish with arugula and big shavings of Parmigiano-Reggiano cheese.
  6. Serve immediately. 

Order a signed copy of my cookbook Entertaining with Love!


Old Fashioned Banana Muffins

Marc J. Sievers

I think there is something so incredibly delicious about old fashioned recipes that have been re-tested with updated ingredients!  Sometimes, it can be as simple as just amping up the flavor using more of the dominant ingredient in a recipe, which in this case is fresh bananas.

When I was growing up, banana bread was one of the first recipes I learned to make from start to finish from my Nan.  She always kept bananas in her pantry to make her grandchildren toast with butter and sliced bananas—to this day it is still my all-time favorite breakfast concoction!  Inevitably, there were always overly ripe bananas in the pantry that would always magically turn into the most delicious banana bread.  I even included my version of “You’ll Go Bananas Bread” in my first cookbook Entertaining with Love.

For this new take on my old fashioned recipe, I really focused on making the banana the star (without any unnecessary extra ingredients or tricks), and created my Old Fashioned Banana Muffins!  These little muffins give you wonderfully aromatic banana intensity and flavor, and the texture is deliciously gooey with huge pieces of whole banana.  I think this may be the best banana muffin I have ever had!  Don’t take my word for it, make these yourself.  In fact, they are so delicious, I often give a big basket filled with them as a hostess gift for breakfast the next morning! 


Old Fashioned Banana Muffins

Ingredients (makes 16 muffins)

  • Flour – 2 cups, all-purpose
  • Baking Powder – 1½ teaspoons
  • Baking Soda – ¾ teaspoon
  • Sugar – 1⅓ cups, granulated
  • Sea Salt – ½ teaspoon
  • Cinnamon – 1 teaspoon
  • Honey – 2 tablespoons
  • Vanilla – 1½ teaspoons
  • Milk – ½ cup, whole
  • Eggs – 2, extra-large, at room temperature
  • Butter – 1 stick plus 2 tablespoons, unsalted, melted and cooled
  • Bananas – 4, very ripe (1 mashed and 3 diced ½-inch)

Directions

  1. Preheat the oven to 350 degrees.  Line each well of a standard muffin pan with a paper baking cup.
  2. In the bowl of an electric mixer, fitted with a paddle attachment, add the flour, sugar, cinnamon, baking powder, baking soda, and salt.  Turn the mixer to low speed and mix for 3 minutes until fully blended.
  3. Next, with the mixer still running, add the honey, vanilla, milk, eggs, cooled melted butter, and mashed banana.  Mix until just combined.
  4. Using a spatula, fold in the diced bananas.
  5. Using a 2¼-inch metal scoop, scoop the batter evenly into each well. 
  6. Bake for 23 to 25 minutes, or until the edges are brown and the tops are golden. 
  7. Remove from the oven, place each muffin onto a cooling rack to cool.
  8. Re-line the muffin pan with another 4 paper baking liners, and follow the scooping and baking instructions above for the remaining batter.
  9. Serve warm or at room temperature.

Order a signed copy of my cookbook Entertaining with Love!


Apple Turnover with Brie

Marc J. Sievers

When I was little and would watch my Nan bake, she would always give me left-over scraps of pie dough to play with.  I would wrap them around apple slices and sprinkle them with cinnamon and sugar, and little did I realize then that I effectively had an instant apple turnover!  Now, 35 years later, I am still doing just that, except I have a little more culinary knowledge under by belt.

I love taking simple ingredients and injecting some new life into an old favorite, like a classic apple turnover.  My Apple Turnover with Brie has been given a Marc Sievers-twist with store-bought puff pastry, creamy Brie, lemon zest, and two different types of ground peppers:  Pink Pepper and White Pepper.  The pink peppercorns have a slightly sweeter and more floral flavor with a lemony undertone, while the white peppercorns have a much more distinctive peppery heat.  Each lends unique aromatics to help make a classic apple turnover more flavorful and complex!


Apple Turnover with Brie

Ingredients (serves 4)

  • Frozen Puff Pastry - 1 sheet, thawed in the refrigerator 
  • Apples – 2 Pink Lady, cored and ½-inch chopped
  • Butter – 1 tablespoon
  • Sea Salt – ½ teaspoon
  • Pink Peppercorns – ¼ teaspoon, freshly cracked (mortar and pestle works perfectly)
  • White Pepper – ¼ teaspoon
  • Sugar – 2 tablespoons, granulated
  • Lemon Zest – ¾ teaspoon
  • Brie – 4 ounces, divided
  • *Egg Wash – 1 egg lightly beaten with 1 teaspoon of water

Direction

  1. Preheat oven to 425 degrees F.  Line a sheet pan with parchment paper and set aside.
  2. Begin by laying out the thawed sheet of puff pastry on a floured surface.  Lightly roll into a 10-inch by 14-inch square.
  3. Cut 4 equal-sized rectangles, place onto the prepared sheet pan then place into the refrigerator. 
  4. Next, in a medium sized sauce pan set over medium heat, cook the apples, sugar, salt, lemon zest, butter and both ground peppers for 15-20 minutes, or until tender but not mushy.
  5. Remove the sheet pan from the refrigerator.
  6. Spoon equal amounts of the apple mixture onto one-third of each rectangle, leaving a ½-inch border around the edges.
  7. Then, top the apple mixture with one ounce of Brie per pastry.
  8. Brush all edges with *egg wash and fold the remaining two-thirds of the dough over the filling.  Gently press the edges to seal completely using a fluted pastry cutter or fork.  Repeat until all turn-overs have been assembled.
  9. Place into the refrigerator for 30 minutes to chill.
  10. Remove from the refrigerator, brush the top of each pastry with the egg wash and then cut three small slits through the top layer of each pastry for steam to escape.
  11. Place into the pre-heated oven and bake for 17-20 minutes, or until puffed and golden brown. 
  12. Serve slightly warm or room temperature.

Simple Roasted Potatoes

Marc J. Sievers

I have discovered that the simpler the food the more everyone loves it, this has held true whether cooking for just Ryan, or for a crowd.  Now, do not confuse the word simple with the word boring—there is a huge difference between classic flavors and no flavor at all!  This is exactly what I love about my Simple Roasted Potatoes—I have taken a classic dish and enhanced the flavors as simply as possible.  The resulting recipe is as basic as it gets, yet incredibly delicious.

Roasting the potatoes in a little bit of olive oil, salt, and pepper, really brings out their natural flavor and makes them crispy on the outside and like little fluffy pillows inside.  I love using gorgeous heirloom varieties that come in the most stunning colors, adding even more personality to such a simple but satisfying recipe!


Simple Roasted Potatoes

Ingredients (serves 4-6)

  • Small Multicolored Potatoes – 1 ¾ pounds, cut in half or quarters (depending on the size)
  • Olive Oil – 3 tablespoons
  • Sea Salt – ½ teaspoon
  • Black Pepper – ½ teaspoon, freshly cracked

Directions

  1. Preheat the oven to 400 degrees F.
  2. Place the cut potatoes onto a half sheet pan.  Toss with olive oil, salt, and pepper.  Arrange them in a single layer.
  3. Roast for 45-55 minutes, until the edges are crisp and browned, tossing once during the cooking process.
  4. Serve immediately.

Idea: This is the most basic recipe for roasting the smaller varieties of potatoes.  While these are completely delicious and flavorful as is, experiment with different garnishes; fresh parsley, smoked paprika, freshly grated Parmesan cheese, or truffle salt.  These are perfect for serving along side breakfast, brunch, lunch, or dinner.  

Order a signed copy of my cookbook Entertaining with Love!


Lavender Lemon Shortbread Cookies

Marc J. Sievers

One of my favorite things to do at home is have a pot of tea with Ryan on Saturday and Sunday afternoons.  Throughout the years I have collected antique silver and porcelain teapots, sugar bowls, creamers, and other accessories to create my own special and unique tea service at home.  I have also done a good job at building up my tea selection and always keep a little tin of cookies or biscuits on hand to enjoy, as the English do so well.

When I want to make something homemade for a special treat my go-to recipe is my Lavender Lemon Shortbread Cookies!  They are buttery and crisp, and have such a well-rounded flavor that pairs perfectly with black tea (my favorite is Earl Grey Lavender) with honey and cream.

Whether you enjoy a cup of tea on the go (wrap a single cookie in parchment), set an elaborate table for tea time (serve these on a silver platter), or just want to eat scrumptious shortbread (these also make fabulous gifts), these are perfectly versatile and delicious.  I hope you love them as much as I do.  Now, if only I had a bigger tin!  Hats on, pinkies up, its tea time!


Lavender Lemon Shortbread Cookies 

Ingredients (makes 12 cookies)

  • Butter - 1 stick, unsalted, at room temperature  
  • Sugar - ⅓ cup, granulated
  • Vanilla - ½ teaspoon, pure extract
  • Sea Salt - ⅛ teaspoon
  • Honey - 2 tablespoons
  • Lemon Zest - 1 ½ tablespoons
  • Flour - 1 cup + 2 tablespoons, all-purpose
  • Lavender - 2 tablespoons, dried, lightly chopped

Directions

  1. Preheat the oven to 350 degrees F.
  2. In the bowl of an electric mixer fitted with a paddle attachment set to medium speed,  mix together butter and sugar until light and fluffy, about 5 minutes. 
  3. Add the vanilla, sea salt, honey, and lemon zest and mix until well incorporated.
  4. Next, with the mixer running on low speed, add the flour and lavender.  Mix until the dough comes together,
  5. Place the dough on a lightly floured surface and gently shape into a flat disk.  Wrap in plastic wrap and refrigerate for 30 minutes.
  6. Remove the dough and place onto a floured surface. 
  7. Roll the dough out to 1/4-inch thickness and use a fluted edged cutter to cut out cookies.  Gather excess dough and repeat process of rolling and cutting.
  8. Place cookies onto a parchment lined baking sheet.  Place the pan into the refrigerator for another 15 minutes.
  9. Remove from the refrigerator, place into the preheated oven and bake for 14-18 minutes, or until the edges begin to turn a light brown. 
  10. Transfer cookies to a wire rack to cool completely.

Order a signed copy of my cookbook Entertaining with Love!


Panko Brioche French Toast

Marc J. Sievers

Growing up, classic French Toast was my breakfast of choice.  My Nan always obliged and not only did she make it for me but for the rest of her grandchildren.  Her recipe was simple yet full of flavor.  I decided to turn up the flavor and add a crunchy and crispy outer layer with panko!  It browns beautifully with the butter and adds that extra sumptuousness that makes breakfast worth getting out of bed.

Read More

Golden Raisin Bread

Marc J. Sievers

When life gives you golden raisins make them into bread—isn’t that how that “famous” saying goes?  Or perhaps that was something to do with lemons, which in this case you can also add to bread!  Needless to say, those two ingredients are the stars in my newest recipe for Golden Raisin Bread.

While I did not start with the intention to make this exact recipe, it just evolved on its own, and turned out to be what I now consider as one of my top ten recipes of all time.  And yes, I realize that is a huge statement!

When I headed into my kitchen last week I began testing an Irish Soda Bread recipe, in anticipation of St. Patrick’s Day.  I spent almost two days reading through recipes from my library of cookbooks, and scouring the internet for articles and reviews of recipes that seemed noteworthy.  I wanted to make sure my recipe stayed true to the original roots of Irish Soda Bread, at which point I stumbled upon the official web site for The Society for the Preservation of Irish Soda Breads.  I found it to be absolutely fascinating!

As I read through the history of this iconic bread, I learned that traditional Irish Soda Bread has just four ingredients:  Buttermilk, flour, salt, and baking soda.  Any deviation from that simple formula would not only make it not authentic, but it would also change the flavor, texture, and appearance.   Instead of trying to “re-create” an historic tradition, I decided to take the base ingredients, add other flavorings, and try to create something new and different, but grounded in the theme of an Irish Soda Bread.

After scrumptious taste-testing and almost eight loaves of bread later, my Golden Raisin Bread was finished!  I transformed the classic recipe with additions like lemon zest, brown sugar, and golden raisins—a simple bread loaf became something perfect to serve at breakfast (toasted with raspberry preserves), at teatime (accompanied by clotted cream), or even as part of a bread basket with lunch or dinner (salted butter, anyone?!).

The texture is somewhere between a biscuit and a scone, the lemon zest adds a lovely brightness, and the golden raisins add both sweetness and a fabulous texture.  The entire recipe is prepared using a big bowl and rubber spatula—no electric mixer, no rising, no fuss.  All of the ingredients are readily found at your local grocery store, and from start to finish takes less than 60 minutes—making it the perfect bread to bake on a whim!


Golden Raisin Bread

Ingredients

  • Flour – 4 cups, all-purpose, plus 2 tablespoon
  • Baking Soda – 2 teaspoons
  • Cream of Tartar – ½ teaspoon
  • Fine Sea Salt – 2 teaspoons
  • Dark Brown Sugar – 4 tablespoons
  • Buttermilk – 2 cups, cold
  • Eggs – 1 extra-large, plus 1 extra-large yolk, at room temperature
  • Lemon Zest – 2 teaspoons
  • Golden Raisins – 2 cups
  • Butter – 2 tablespoons, unsalted, melted

Directions

  1. Preheat the oven to 375 degrees F.  Line a sheet pan with parchment paper. 
  2. In a large bowl, sift together 4 cups of flour, baking soda, cream of tartar, salt, and brown sugar.  Set aside.
  3. In a small bowl, combine the remaining 2 tablespoons of flour and raisins.  Toss to coat.  Set aside.
  4. In another small bowl, combine the buttermilk, eggs, and lemon zest.  Lightly beat to break up the yolks. 
  5. Next, add the wet mixture into the dry mixture.  Using a rubber spatula, fold everything together until it is just combine.
  6. Add the raisins and fold them into the dough.
  7. Dump the dough onto a lightly floured surface and knead it a few times until it forms a round loaf, roughly 9-inches around by 3-inches high. 
  8. Place the loaf onto the prepared sheet pan.  Using a serrated knife, cut an “X” into the top of the loaf.  Brush the top and sides of the loaf with the melted butter.
  9. Bake for 50-60 minutes until golden brown.  The loaf will have a hollow sound when you tap the top.
  10. Remove from the oven, and allow to cool on a cooling rack.  Serve either warm or at room temperature.

Order a signed copy of my cookbook Entertaining with Love!


French Savory Tarts

Marc J. Sievers

Onion & Goat Cheese Tart

One of the best and most versatile recipes a savvy home cook should have in their repertoire is a simple pastry dough recipe.  Well, are you in for a treat!  One of the components for my Savory French Tart happens to be a buttery pastry crust made with a recipe that does not require any specialty equipment, ingredients, or large amounts of time.  The dough can be transformed into either a sweet or savory base by just adding or subtracting ingredients like white pepper, rosemary, sugar, and other fresh herbs and spices.  You can then use the dough for tarts, pies, quiches, and crostatas.

With the holiday season fast approaching I am always thinking of recipes that I can make in advance, have multiple uses,  and serve to my guests in a few different settings.  My Savory French Tart fits the bill!  I can make it ahead of time and serve it with a simple salad and a bowl of White Bean Soup with Fresh Parsley Pesto for a dinner party, I can serve it at cocktail hour for an hors d’oeuvre, or even as part of a buffet, the list goes on and on!  Happy entertaining!


Watch my webisode of From My Kitchen to Yours - Savory French Tarts for a complete tutorial:


French Savory Tarts

Ingredients (serves 4 - 6)

Crust

  • Flour – 1½ cups, all-purpose
  • Butter – 1 stick, diced, unsalted, very cold
  • Sea Salt – 1 teaspoon
  • Sugar – 2 teaspoons, granulated
  • White Pepper – ½ teaspoon
  • Rosemary – 1 tablespoon, fresh, finely minced
  • Water – 8 tablespoons, very cold

Caramelized Onions

  • Yellow Onions – 4 cups, thinly sliced
  • Butter – 2 tablespoons, unsalted
  • Olive Oil – 3 tablespoons
  • Garlic – 3 cloves, finely minced
  • Sugar – 1 teaspoon, granulated
  • Sea Salt – ½ teaspoon
  • Black Pepper – ½ teaspoon

Custard

  • Eggs – 4 extra-large, at room temperature
  • Heavy Cream – 1 cup
  • Sea Salt – ½ teaspoon
  • Black Pepper – ¾ teaspoon
  • Nutmeg – ¾ teaspoon, freshly grated

Directions

Crust

  1. Place the flour, salt, white pepper, sugar, and fresh rosemary into a medium sized bowl.  Whisk to mix ingredients.
  2. Next add the butter.  Use a pastry blender to quickly break the butter into pea-sized pieces.
  3. Add the ice water and with your hand slightly cupped quickly work the water into the flour.
  4. Lightly flour you work surface (a granite or marble countertop is ideal as it keeps the dough very cold).
  5. Press the dough into a roughly shaped ball.
  6. Using the heel of one hand and rapidly press the dough in small amounts onto the board and away from you.  Repeat this process two times.  Doing so will ensure that the butter has been completely blended.
  7. Gather the dough into a smooth ball, dust lightly with flour, and wrap it in waxed paper.
  8. Refrigerate for 1 hour.
  9. Butter an 11½ inch tart pan.
  10. Preheat the oven to 400 degrees F.
  11. Remove the dough from the refrigerator and place it onto a lightly floured work surface.
  12. Quickly roll out the dough to be slightly larger than your pan and to be about ⅛-inch thick, making sure to lift and turn the dough during the rolling process to prevent it from sticking.
  13. Fold the rolled piece of dough into quarters and gently place it in ¼ or the prepared tart pan.  Unfold the dough inside the tart pan.
  14. Gently press the dough onto the bottom of the tart pan.  Then lift the edges of the dough from underneath and work it around the sides of the tart pan.  Trim off the excess dough by rolling your pin over the top of the pan.
  15. Prick the bottom of the dough all over several times with the tines of a small fork.  Line the dough with parchment paper and fill it to the top with dried beans or pie weights.
  16. Place the tart pan onto a sheet pan and bake for 20 minutes.
  17. Carefully remove the parchment paper and beans, prick the bottom of the dough again with a small fork, and bake for an additional 15 minutes.  Set aside.  Leave the tart pan on the sheet pan.

Caramelized Onions

  1. In a large sauté pan set over medium heat, add the butter and olive oil.  Add the onions, salt, pepper, and sugar.
  2. Cook for 20-30 minutes, stirring occasionally until the onions are very tender and caramelized.
  3. Add the garlic and continue cooking for another 1 to 2 minutes, making sure the garlic does not burn.
  4. Spread the onions in an even layer on the bottom on the partially baked tart shell.

Custard & Assembly

  1. Whisk the eggs, heavy cream, salt, pepper, and nutmeg in a small bowl.
  2. Pour the mixture slowly into the tart shell over the onions.
  3. Bake for 30 to 35 minutes, or until the top of the tart is slightly puffed and golden.
  4. Allow to cool for 20 minutes, then unmold the tart from the pan.
  5. Serve warm or at room temperature.

Optional Garnish: Before baking, dot the top with goat cheese and ⅛-inch thick sliced rounds of peeled red onion.  Bake as directed.

Tip: Finished tart can be refrigerated for up to 2 days.  Allow to sit at room temperature for 1 hour before serving.

Idea: You can make the dough 2 days ahead of time.  Remove the dough from the refrigerator and allow it to sit at room temperature for 15 minutes.  Follow all preparation and baking instructions as written.

Order a signed copy of my cookbook Entertaining with Love!


Roasted Garlic & Rosemary Boule

Marc J. Sievers

If you love bread as much as I do, you are going to fall in love with my Roasted Garlic & Rosemary Boule!  This recipe has the sweet flavor of roasted garlic, spiciness of fresh rosemary, and a golden-brown crunchy crust.  There is nothing like the feeling (and taste!) of  homemade, freshly baked bread.

I also love this recipe because it doesn’t require any specialty equipment or hours of kneading, once its mixed, that’s it!  The base of this recipe is what I use for all my “no-knead” boules which makes experimenting with new flavors fairly simple and allows for more time creating new combinations.  If you have never made homemade bread, start here!  Happy baking!


Roasted Garlic & Rosemary Boule

Ingredients (makes 1 boule)

  • Flour – 3 cups, all-purpose
  • Yeast – 1 packet, active dry yeast (¼ ounce)
  • Fleur de Sel (French sea salt) – 1 ¾ teaspoons
  • Honey – 4 tablespoons
  • Roasted Garlic- 5 cloves, smaller cloves left whole, larger cloves cut in half
  • Rosemary – 3 tablespoons, freshly minced
  • Black Pepper – 2 teaspoon, freshly cracked
  • Olive Oil – 2 teaspoons
  • Water – 1½ cups, warm

Directions

First Day

  1. In a large bowl, combine the water, yeast and honey.  Allow the yeast to fully dissolve, about 5 minutes.
  2. Add flour, salt and rosemary.  Stir until blended; the dough will be very sticky.
  3. Gently fold in the garlic.
  4. Cover the dough with plastic wrap.  Allow the dough to rest at room temperature for 12 to 14 hours.

Next Day

  1. Using just enough flour to keep the dough from sticking to the work surface or your fingers, quickly fold the dough onto itself twice then shape the dough into a ball.
  2. Line the same bowl with large pieces of parchment paper and sprinkle with flour.  Place the dough, seam side down, into the bowl and dust with more flower.  Cover the bowl with a clean cotton towel and let rise until the dough is more that doubled in size, about 2 hours.
  3. Next, preheat the oven to 450 degrees F.  Place a cast iron pot with lid in the preheated over for at lease 30 minutes while the dough is rising.  The pot should be at least 2-¾ quart sized.
  4. To prepare the dough after the second rise, remove the cotton towel and evenly drizzle the top with olive oil.
  5. Carefully remove the pot from the oven and rest on a heat-resistant surface.  Lift the ends of the parchment paper from the bowl and place into the hot pot.
  6. Cover the pot with the lid and bake for 30 minutes.  Then, uncover and continue baking until the loaf is crusty and browned (about 15-25 minutes more).  Keep your eye on the bread at this point as it can burn easily.
  7. Finally, remove the pan from the oven and place the loaf on a wire rack to cool completely.

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Homemade Sweet Cream Butter

Marc J. Sievers

After an in-depth experience testing recipes in the kitchen honing in on just the right flavor, I am sometimes amazed at how the simplest of things can be just as good as the complex.  Take for example my Homemade Sweet Cream Butter.  It is one of the simplest of recipes, and at the same time one of the most delicious.  With the holidays ahead I am always looking for new ways to inject some savvy-flair when entertaining.  My Homemade Sweet Cream Butter is perfect for smearing on freshly baked bread during any meal!  It takes just minutes to make and adds a bit of “old-fashioned” warmth and love to any occasion.


Ingredients (makes 1 cup)

  • Heavy Cream – 2 ¼ cups, very cold
  • Sea Salt – 1/8 teaspoon

Directions

  1. In the bowl of an electric mixer fitted with a whisk attachment add the heavy cream and sea salt.
  2. Turn the mixer to the lowest setting and place a clean dish towel over the bowl.
  3. Gradually increase the mixer speed until you reach the highest setting.
  4. Whisk the cream for 10-12 minutes.  It will first turn into whipped cream, then start separating into solid butter and buttermilk.  Once it begins to separate, reduce the mixer speed to medium.  The butter is ready once it forms a ball in and around the whisk.
  5. Remove the solid butter from the bowl and place in into a sieve.  Under running cold water gently squeeze excess buttermilk from the butter.
  6. Place the butter into a pastry bag fitted with a fluted tip.  Pipe the butter into serving dishes and serve at room temperature.  You can also store the butter in the refrigerator in an air tight container for up to 3 weeks.

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Provençal Boule

Marc J. Sievers

I’m often asked what my guilty pleasures are and I have to admit that FABULOUS bread and flavored butters are on the top of my list!  When I’m in the mood to bake my own bread, my Provencal Boule is my go-to recipe.  It’s a very “user friendly” recipe and requires hardly any kneading.  The flavors are earthy, the crust is crunchy and it pairs well with my flavored butters and a glass of wine or champagne for dinner, when only that combination will do after a long day!


Ingredients (makes 1 boule)

  • Flour – 3 cups, all-purpose
  • Yeast – 1 packet, active dry yeast (¼ ounce)
  • Fleur de Sel (French sea salt) – 1¾ teaspoons
  • Honey – 4 tablespoons
  • Herbs de Provence – 2 tablespoons
  • Black Pepper – ½ – 1 teaspoon, freshly cracked
  • Olive Oil – 2 teaspoons
  • Water – 1½ cups, warm

Directions

First Day

  1. In a large bowl, combine the water, yeast and honey.  Allow the yeast to fully dissolve, about 5 minutes.
  2. Add flour, salt and herbs de Provence.  Stir until blended; the dough will be very sticky.  Cover the dough with plastic wrap.  Allow the dough to rest at room temperature for 12 to 14 hours.

Next Day

  1. Using just enough flour to keep the dough from sticking to the work surface or your fingers, quickly fold the dough onto itself twice then shape the dough into a ball.
  2. Line the same bowl with large pieces of parchment paper and evenly sprinkle with flour.  Place the dough, seam side down, into the bowl and dust with more flower.  Cover the bowl with a clean cotton towel and let rise until the dough is more that doubled in size, about 2 hours.
  3. Next, preheat the oven to 450 degrees F.  Place a cast iron pot with lid in the preheated over for at lease 30 minutes while the dough is rising.  The pot should be at least 2-¾ quart sized.
  4. To prepare the dough after the second rise, remove the cotton towel and drizzle the top with olive oil and sprinkle with black pepper.
  5. Carefully remove the pot from the oven and rest on a heat-resistant surface.  Lift the ends of the parchment paper from the bowl and place into the hot pot.
  6. Cover the pot with the lid and bake for 30 minutes.  Then, uncover and continue baking until the loaf is crusty and nicely browned (about 15-25 minutes more).  Keep your eye on the bread at this point as it can burn easily.
  7. Finally, remove the pan from the oven and place the loaf on a wire rack to cool completely.

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Classic French Omelette

Marc J. Sievers

A French style omelette is such a fabulous recipe to have in your repertoire!  They are thinner and more elegant than an American version.  With that being said, you can serve them for breakfast, brunch, and especially dinner.

I love having friends over for dinner and surprising them with my Classic French Omelette and a glass of champagne!  It is such a simple technique that once you have mastered it, you will be able to make a perfect (parfait!) omelette in a matter of seconds.  The recipe outlined below is for my Classic Omelette as well as my Savory Omelette.


Watch my webisode of From My Kitchen to Yours - French Omelettes (filmed in Williams-Sonoma Lincoln Park's grand gourmet kitchen!) for a complete tutorial:


Classic French Omelette

Ingredients (makes 1 omelette, multiply recipe as needed)

  • Eggs – 2, extra-large, at room temperature
  • Butter – 1 tablespoon

Directions

  1. Start by beating the eggs until the yolks and whites are fully incorporated.
  2. Place an 10-inch omelette pan over high heat.  Allow the pan to get very hot.
  3. Add the butter and swirl it around to evenly coat the bottom and sides of the pan.  Once the butter is completely melted, the foam has subsided, and it begins to turn color add the eggs.
  4. Allow the eggs to sit for just a few seconds before you begin swirling the pan over the heat.
  5. Continue the swirling motion for roughly 20 to 25 seconds.  Once the eggs begin to set and there is just a little bit of wetness in the center, jerk the pan several times back and forth in order to fold the eggs onto itself.  The finished omelette will end up in the far lip of the pan.
  6. Grasp the handle of the pan from underneath and rest the far lip of the pan (where the Omelette has formed) slightly off-center onto the bottom of a dinner plate.
  7. Gently turn the pan upside down over the plate.  The omelette will then drop into position.  Et Voilà, a classic French omelette!

Savory Omelette

Ingredients (makes 1 omelette, multiply recipe as needed)

  • Sea Salt – ½ teaspoon
  • Black Pepper – ½ teaspoon
  • Lemon Zest – 1 teaspoon
  • Garlic – 1 clove, finely minced
  • Yellow Onion – ½ cup, thinly sliced
  • Triple Cream Brie – 2 slices, ¼-inch thick
  • Parsley – ¼ cup, freshly chopped
  • Olive Oil – 1 tablespoon, plus more for garnish

Directions

  1. In a medium sauté pan set of medium heat add the olive oil and onions.  Allow to cook for 7 to 8 minutes, or until lightly brown and tender.
  2. Next add the garlic and continue to cook for another 1 to 2 minutes, be careful not to burn the garlic.  Turn off the heat and set aside.
  3. Add the lemon zest, salt and pepper to the beaten eggs and follow cooking and plating instructions for the classic omelette.
  4. Once the omelette is plated, top with the brie, onion mixture, and fresh parsley.  Drizzle with a bit of olive oil and serve immediately.

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Baked Pumpkin Spiced Donuts with Maple Glaze

Marc J. Sievers

A few weeks ago I posted on my Facebook page that I finally caved in and bought a donut pan and that I wanted your feedback on what recipe to create for the ultimate donut.  Well, you guys were certainly creative!  I had requests ranging from simple vanilla bean all the way through tequila-lime, but the MOST requested was pumpkin.

Well, I couldn’t just create any old pumpkin donut, I wanted to create the most delicious, moist, and flavorful donut I could dream up.  Since Autumn is one of my favorite seasons, I created Baked Pumpkin Spiced Donuts with Maple Glaze!  These little rings are loaded with classic spices, canned pumpkin, and are glazed with maple syrup and vanilla bean seeds.  Get ready, cause “It’s Time to Make the Donuts”!  Happy baking!


Baked Pumpkin Spiced Donuts with Maple Glaze

Ingredients (makes 2 dozen)

Donut Batter

  • Flour – 2 cups, all-purpose
  • Baking Powder – 1 ½ teaspoons
  • Sea Salt – 1 teaspoon
  • Cinnamon – 1 teaspoon
  • Nutmeg – ¼ teaspoon
  • Ground Ginger – ¼ teaspoon
  • Cloves – ¼ teaspoon
  • Honey – 2 tablespoons
  • Light Brown Sugar – 1 ½ cups
  • Vanilla – 2 teaspoons, pure extract
  • Pumpkin Puree – 1 ½ cups, canned pumpkin, not pie filling
  • Eggs – 3, extra-large, at room temperature
  • Vegetable Oil – ½ cup

Maple Glaze

  • Maple Syrup – 8 tablespoons, pure, Grade A
  • Heavy Cream – 3 tablespoons
  • Confectioners’ Sugar – 2 cups, sifter
  • Vanilla Bean Seeds – 2 pods
  • Sea Salt – 1/4 teaspoon

Directions

Donut Batter

  1. Preheat the oven to 350 degrees.
  2. In the bowl of an electric mixer fitted with a paddle attachment set to medium speed mix the pumpkin, honey, eggs, vanilla, sugar, and vegetable oil until completely mixed, about 5 minutes.
  3. In the meantime sift together the flour, salt, baking powder, cinnamon, cloves, nutmeg, and ginger.
  4. Reduce the mixer to low speed and gradually add the dry ingredients.  Mix until just incorporated.
  5. Spray the wells of a standard sized donut pan with Baker’s Joy.
  6. Using a small spoon fill each well about ¾ full of batter.
  7. Bake for 17-18 minutes, or until a lightly golden brown.
  8. Line a sheet pan with plastic wrap or a piece of parchment paperand place a wire cooling rack on top.
  9. Remove from the oven and carefully remove the donuts from the pan and place on the wire rack to cool for 5 minutes.
  10. Wipe out the donut pan, spray with Baker’s Joy and repeat the process until all the batter has been used.
  11. While the donuts are slightly warm, drizzle the tops of each one with maple glaze.  Allow the donuts and glaze to cool completely before serving.

These are best served the same day.

Maple Glaze

  1. Place the confectioners’ sugar, seeds of both vanilla beans, heavy cream, salt, and maple syrup in a small bowl.
  2. Stir until completely mixed and smooth.

Idea: Lining your sheet pan with plastic wrap or parchment paper with make cleaning up the excess glaze that dripped off the donuts a cinch!

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Goat Cheese French Toast Soufflé

Marc J. Sievers

Having people over for brunch is about to get even more delicious!  My Goat Cheese French Toast Soufflé is the perfect dish to make when you want to sip champagne with friends and do the least amount of cooking possible.  It’s packed with sweet (honey), savory (goat cheese), & citrus (orange) flavors and has the most airy-light texture.

You can also pair this with freshly sliced strawberries topped with julienned basil leaves.  After making this, you may never want to make traditional French toast again.  Happy brunch-ing!


Ingredients (serves 6)

  • Challah bread – 8 slices ¾-inch thick
  • Eggs – 4, extra-large, PLUS 1 extra-large yolk
  • Half-n-half – 3 cups
  • Honey – 3 tablespoon, divided
  • Light Brown Sugar – 2 tablespoon
  • Orange Zest – 3 tablespoon
  • Orange Juice – 1 tablespoon
  • Vanilla – 1 tablespoon, pure extract
  • Cinnamon – 1 ½ teaspoon
  • Nutmeg – ¾ teaspoon
  • Sea Salt – ½ teaspoon
  • Goat Cheese – 5-ounces, crumbled
  • Butter – 3 tablespoons, unsalted

Directions

  1. Preheat the oven to 350 degrees F.
  2. Start by arranging the first layer of bread in a 9-inch square by 2-inch deep baking dish.  Make sure to fill in any gaps with small pieces of bread.
  3. Next, evenly distribute the goat cheese onto the first layer.  Then, drizzle with 1 tablespoon of honey.
  4. Arrange the remaining slices of bread on top of the goat cheese and honey.   Make sure to fill in any gaps with small pieces of bread.  Set aside.
  5. In a large glass bowl, whisk together the eggs, half-n-half, vanilla, sugar, salt, nutmeg, cinnamon, orange juice, orange zest, and remaining 2 tablespoons of honey.
  6. Pour the custard over the bread, gently pressing the bread down.  You may need to move the bread from the around the edges slightly in order for the custard to seep down. Allow the mixture to set for 10 minutes.
  7. Dot the top of the bread with butter.
  8. Place the baking dish in a larger pan and add enough hot tap water to the larger pan to come halfway up the side of the baking dish.  This is called a water bath (or bain marie) and is used when baking a custard to slow down the cooking process so the milk will not boil and curdle the eggs.
  9. Cover the larger pan tightly with aluminum foil, tenting it so the foil doesn’t touch the bread.  Make two slits in the foil to allow steam to escape.
  10. Lastly, bake for 45 minutes.  Then remove the aluminum foil, and bake for another 35 to 40 minutes.  The bread with be puffed up and golden brown.
  11. Serve immediately.

Fancy Schmancy Butter!

Marc J. Sievers

OK!  So let me start by giving you the true definition of what I call “Fancy Schmancy Butter”:

Compound butters (French: “Beurre composé”, pl. “Beurres composés”) are mixtures of butter and supplementary ingredients. Primarily, they are used to enhance flavor in various dishes, in a fashion similar to a sauce. [Wikipedia]

Now that we have all the formalities out of the way, doesn’t that just sound delicious?!  I have been making (and eating!) fancy schmancy butters for years.  They are all the rage is fabulous bistros and high-end eateries all of the world.  They can be made in a wide variety of flavors, textures and even colors and are as simple as chopping, dash-ing, and mixing!  Whether you are serving something savory or something sweet, my fancy schmancy butters are guaranteed to add a burst of flavor and a creaminess to anything you can dream up!

Three distinct flavors; endless serving possibilities!


Herbed Butter

Ingredients

  • Butter – 1 stick, unsalted, at room temperature

  • Lemon Zest – 2 teaspoons

  • Dill - 2 teaspoons, finely minced, fresh

  • Parsley - 2 teaspoons, finely minced, Italian flat leaf variety

  • Chives - 2 teaspoons, finely minced

  • Honey – 1 teaspoon

  • Sea Salt – 1/4 teaspoon

  • Black Pepper – 1/2 teaspoon, freshly cracked

Directions

  1. Place all the ingredients into a small bowl and mix until combined.

  2. Cut a strip of parchment paper 4 1/2 inches wide and place the mixture on the short end of the paper. Roll into a log about 1 inch in diameter, rolling the parchment paper around the butter mixture. Twist ends to close. Chill overnight.

  3. Serve by cutting into 1/2 inch thick slices.


Tip: Pairs perfectly with roasted and steamed vegetables, grilled chicken and fish, pasta and toasted baguette.


Countryside Butter

Ingredients

  • Butter – 1 stick, unsalted, at room temperature

  • Orange Zest – 1 tablespoon

  • Strawberry Preserves – 2 tablespoons

  • Sea Salt – 1/4 teaspoon

Directions

  1. Place all the ingredients into a small bowl and mix until combined.

  2. Cut a strip of parchment paper 4 1/2 inches wide and place the mixture on the short end of the paper. Roll into a log about 1 inch in diameter, rolling the parchment paper around the butter mixture. Twist ends to close. Chill overnight.

  3. Serve by cutting into 1/2 inch thick slices.


Tip: Pairs perfectly with biscuits, french toast and pancakes.


Sweet Butter

Ingredients

  • Butter – 1 stick, unsalted, at room temperature

  • Brown Sugar – 2 teaspoons

  • Milk Chocolate – 2 tablespoons, rough chopped

  • Sea Salt – 1/4 teaspoon

Directions

  1. Place all the ingredients into a small bowl and mix until combined.

  2. Cut a strip of parchment paper 4 1/2 inches wide and place the mixture on the short end of the paper. Roll into a log about 1 inch in diameter, rolling the parchment paper around the butter mixture. Twist ends to close. Chill overnight.

  3. Serve by cutting into 1/2 inch thick slices.

Tip: Pairs perfectly with pancakes, croissants and warm baguette for an unexpected twist for dessert.

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Lemon Blueberry Pancakes

Marc J. Sievers

Growing up on the east coast, I have always been fortunate enough to enjoy big, juicy and flavorful Maine blueberries when ever they were in season!  As a little boy, I remember going to blueberry fields and picking them fresh right from the towering bushes.  We would pick huge baskets full, and then turn them into homemade jam, pie's, blueberry syrup for ice cream, and my favorite blueberry pancakes!

While I can't (and won't!) say exactly how many blueberry pancakes I have eaten, I can honestly tell you they have never even come close to my Lemon Blueberry Pancakes!  The flavor combination of blueberries, honey and lemon are the perfect paring to start your breakfast or brunch off on a high note!  They are simple to prepare and ingredients are readily found at your local grocery.


Ingredients (serves 4 - 6)

  • Flour - 2 cups, all-purpose
  • Sugar - 1/4 cup
  • Baking Powder - 2 1/4 teaspoons
  • Baking Soda 1/2 teaspoon
  • Salt - 1/2 teaspoon
  • Honey - 3 tablespoons
  • Vanilla - 1 tablespoon, pure extract
  • Lemon - 1 medium, zested
  • Eggs - 2 extra-large
  • Buttermilk - 2 cups
  • Butter - 1 1/2 sticks, unsalted, divided
  • Blueberries - 1 1/2 cups, fresh

Directions

  1. Preheat oven to 200 degrees F.
  2. Combine theflour, salt, sugar, baking powder, and baking soda in a large bowl.  Then add the eggs, buttermilk, lemon zest, honey, vanilla, and 4 tablespoons of melted butter to the dry ingredients and whisk together until the batter is smooth.  Add blueberry and stir to incorporate.  (Do not over mix, batter will be slightly lumpy)
  3. Next, heat 2 tablespoons of butter in a large sauté pan over medium heat.
  4. Using a ¼ measuring cup, scoop even amounts of the batter into the sauté pan (being careful to keep them from touching) and let each pancake cook for 3 to 5 minutes on each side, or until golden brown.
  5. (The top of the pancakes will form bubbles and that generally means they are ready to flip.)
  6. Place the cooked pancakes onto a sheet pan and transfer into the oven to ensure keep they stay warm while you cook the remaining pancakes.
  7. After each batch of pancakes carefully wipe out the sauté pan (it’s hot!) with a paper towel, add another 2 tablespoons of butter and continue the same process until all pancake batter is used.

Serve with warm maple syrup and enjoy!

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An American Biscuit, with an (Oliver) Twist!

Marc J. Sievers

Afternoon tea is a tradition that dates back to 1840. It was started by the Seventh Duchess of Bedford because she became "peckish" around 3pm. She requested a tray to be brought to her filled with tea, bread and cakes. Because she enjoyed this affair so much, she started inviting friends to join her, turning it into a social gathering.

For a more casual feel, serve the biscuits in a beautiful woven basket lined with a clean tea towel. I love baskets made of dried water hyacinth leaves.

Tea time is typically a very opulent soirée held in some of the most elegant and luxurious hotels all over the world. I recently enjoyed an afternoon tea at The Four Seasons in Chicago and was inspired to create a type of biscuit that could be paired with strawberry preserves and clotted cream, which are both components likely found at any high tea.

I think you are going to LOVE my version of an English-inspired American biscuit (say that 3 times fast)! The recipe itself is simple and uncomplicated but the flavor and texture are sure to make your guests go crazy for more! Let's get started:


Ingredients (makes 12 biscuits)

  • Flour – 2 cups all-purpose
  • Sugar – 1 tablespoon
  • Kosher Salt – 1 teaspoon
  • Baking Powder – 2 teaspoons
  • Baking Soda – ½ teaspoon
  • Butter – 8 tablespoons, very cold, diced
  • Butter – 2 tablespoons, room temperature for brushing tops
  • Heavy Cream – 1 cup, very cold

Directions

  1. Starting by sifting the dry ingredients into a large mixing bowl.
  2. Using a pastry cutter, incorporate the butter until the mixture takes on a "crumb-like" texture.
  3. Add the heavy cream. Using your hands, gently mix until combined. **note: the dough will be very sticky**
  4. Remove the dough from the bowl and place onto a lightly floured surface.
  5. Form the dough into a ball. Using a rolling pin, roll out the dough to be ¾-inch thick rectangle. Evenly cut the dough into 12 pieces and transfer to a baking sheet lined with parchment paper. Brush the top of each biscuit with room temperature butter.
  6. Preheat oven to 400 degrees F.
  7. Refrigerate the sheet pan with the dough for 30 minutes.
  8. Bake for 15 to 20 minutes, or until the tops of the biscuits are lightly browned.

Serve either warm or at room temperature.