by Roger Moroney | Dec 4, 2021 | Baked Goods, Sidecar Inn Food and Drink
My recent baking projects have included what has become my go to sourdough bread recipe, cathead biscuits, and finally Japanese milk bread. A few weeks back I posted about Japanese Chocolate Milk Bread, and while it was very good I did not think it would make a good...
by Roger Moroney | Nov 25, 2021 | New Breakfast Menu Items, Sidecar Inn Food and Drink
I have been trying out some different ideas for breakfast these last few weeks. One will join the line up soon, possibly this weekend. Vermont Cheddar Grits with Poached Eggs and buttered sourdough toast I’ve been tinkering with different takes on grits as well...
by Roger Moroney | Nov 24, 2021 | Around the Inn
Repainting the original shiplap siding on the Inn was finished recently, and it is noticeably brighter. This siding is 165 years old! The painter, Roberto, recommended The Sherwin Williams SuperPaint exterior acrylic latex in a satin finish. We couldn’t be...
by Roger Moroney | Nov 17, 2021 | Baked Goods, New Breakfast Menu Items, Sidecar Inn Food and Drink
I have made Japanese milk bread before, and it is very good, but seeing this chocolate version from King Arthur piqued my interest. Initially I thought it would make a good base for French toast (Pain Perdu) but I did not try that with this first loaf. Making the...
by Roger Moroney | Nov 8, 2021 | Baked Goods, Sidecar Inn Food and Drink
I’ve been working on a French bread recipe from King Arthur Baking Company for a type of sourdough bread called Pain de Compagne, which translates to “country bread”. This type of bread utilizes a long ferment period to develop complex flavors....