Blueberry and Pecan Baked French Toast

by Melody Kettle

2 loaves Challah bread left over night to allow to get a little stale:)- large cubes

  • 7  large eggs
  • 3 cups whole milk
  • 1/2 teaspoon freshly grated nutmeg
  • 1 teaspoon vanilla
  • 1 cup packed brown sugar
  • 1 cup pecans toasted lightly (about 3 ounces)
  • 1/4 cup plus 1 teaspoon unsalted butter
  • 1/4 teaspoon salt
  • 2 cups fresh(if available) blueberries (about 12 ounces)
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Want Brioche? Be Patient!

by Melody Kettle

Bubbly yeastThis morning I woke with a hankering for Brioche.

How glorious would soft, steamy, buttery brioche be with some homemade butter - especially on such a damp day.  So I hastily began!

And just as my yeast began frothing, I read the recipe to the end. Much to my dismay, brioche dough must be refrigerated overnight (up to three nights actually).  Tragically, I would not have brioche this day.

So if you have a similar hankering . . .  start now!  Here's the recipe:

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How To Make Butter

by Melody Kettle

There ain't nothing like the real thing - and there ain't nothing like real butter!

If you've ever experienced it, you that it's true;  fresh, homemade butter smacks of a richness of flavor and texture that lingers on the lips.

This past Sunday I spent the morning with Allin Tallmadge, owner of Tallmadge Cheese Market in Upper Montclair Plaza, who taught me how to make butter.  Believe it or not, making butter is so easy even kids can do it - and they did! 

Watch the video to to learn how to be a churn. 


Following my visit with Allin, I was so enthused about butter making, that I began my own cultured butter project. 

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by Melody Kettle

Recipe courtesy of Berekti Mengistu, owner of Mesob Ethiopian Restaurant.

2 Large bowls with lids
Small measuring cup
10-12 inch heavy nonstick flat or shallow skillet or nonstick frying pan; must have lids
Round rattan charger or placemat (minimum 14 inches in diameter)
Clean white cotton tablecloth

2 cups teff flour
11 cups cold water
1 cup self-rising flour
1 cup wheat flour
1 cup barley flour
Pinch of fenugreek powder (optional)

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