Recipe Swap: Chicken Marinade

Grilling this weekend? ‘Tis the season! You won’t want to miss this marinade recipe from Rachel Dutra of Rachel’s Cafe and Spice Co - perfect for your summer cookouts (or anytime, really!).

 
Rachel's Cafe and Spice Co Glens Falls NY
 

Tell us about yourself, Rachel!

Hi, I'm Rachel and I love spices! My husband and myself own Rachel's Cafe and Spice Co on Warren St in Glens Falls. We are both originally from Lake George but over the years just kind of ended up in Glens Falls. We previously owned East End Eatery in the same location but with the arrival of our son, Elias, we decided to focus on a business that would support a healthy family life. Elias is almost 3 1/2 and is a non-stop ball of energy and curiosity. He just started at St Mary's this summer and he absolutely loves it. His favorite things are heavy equipment and swimming! Dave is an avid reader and I love to garden. Interesting fact about Dave and I, we have worked together ever since we met! This is our 3rd business as Team Dutra and we consider it to be our "greatest hit". It has been fun watching Glens Falls grow over the years and we are proud to be a part of it!

The Recipe…

My Chicken Marinade was created to solve one problem: dry, flavorless, grilled boneless chicken breasts. Before this marinade existed, I had to beg my husband to cook boneless chicken on the grill. Now he’s happy to make me extra so that we have food for the week! I often whip up a big batch and keep it in the fridge which makes getting the chicken in the marinade super fast (which is helpful when your toddler is destroying the kitchen!). It is also super healthy and you don’t have to worry about added sugars and funky ingredients from store bought marinades. Don’t get me wrong, sugar has its place as one of the holy trinity of rubs but I avoid it when I can. This marinade is sugar free and can easily be made salt free.

Rachel’s Chicken Marinade

Makes enough marinade for 4 large chicken breasts

Ingredients

1/4 cup olive oil

2 Tablespoons Balsamic Vinegar

2 Tablespoons Lemon Zest and Juice (skip the zest if you’re using store bought lemon juice, it still tastes amazing!)

1 Tablespoon Thyme

1 Tablespoon Oregano

1 Tablespoon Dill

2 Teaspoons Smoked Sweet Paprika

Sea Salt and Pepper

Procedure

Combine all ingredients and then, if desired, add just a pinch of salt and pepper.

Add the chicken to the marinade and refrigerate for at least an hour but overnight is ideal.

Cook chicken until the juices run clear, internal temp of 165 degrees

Enjoy!

The flavor is herby with a hint of smokiness. It is amazing on my Balsamic Cobb Salad with Honey Balsamic Vinaigrette. I also love to keep leftovers in the fridge to make bowls with riced cauliflower and veggies. Always make extra!

And a few lightning round questions…

A go-to summer meal at your house?

Rib Eye steak on the grill (seasoned with my longhorn steak seasoning of course!) served with a huge caesar salad, or Cincinnati Chili Cauliflower Rice Bowls. We probably eat these at least 3 times a week - quick, delicious, and healthy!

A favorite cookbook?

My "bible" the past few years has been Practical Paleo by Diane Sanfilippo. She knows how to keep it real and her book made a huge difference when my parents went Paleo for my Dad's Lyme Disease. In fact, my Mom kept my copy because she had made so many notes in it and bought me a brand new one that we didn't realize had new recipes in it! It was a win-win!

A must have item in your kitchen?

Oh man. Just one?! It's a toss up between my 12" cast iron skillet and my Instant Pot. I use both daily!

A favorite local spot to grab a bite to eat when you don't feel like cooking?

Two come to mind instantly: Raul's if we want a Margarita and the Log Jam if we want a big meal. Both places are absolutely fabulous and have been date night favorites for as long as I can remember!

 
Rachel and Dave Dutra - Rachel's Cafe and Spice Co
 
 
Glens Falls NY Restaurants
 

Thanks so much, Rachel!

P.S. Another favorite from our recipe swap - coconut creme pie.

Have a recipe of your own you’d like to share, or a cookbook favorite that’s too good to keep to yourself? We’d love to consider it for a future feature! Send us a note here or email us at hello@glensfallsliving.com.

(Vegan) Recipe Swap: Bread Pudding

As promised, we’re back with a vegan dessert recipe for you to whip up along with the Mushroom Carpaccio we shared earlier this week! For this recipe, we’re thrilled to have Tania from Birch Bark Eatery in Queensbury share her Bread Pudding recipe, and we can attest - it’s delish! And so are her bbq cauli bites, but that’s a story for another day ;)

Can’t wait to see what they’ll have at the Roots Vegan Fest tomorrow! Check out the details and the other vendors here. But first, the recipe!

 
Birch Bark Eatery Vegan Restaurant Glens Falls Queensbury NY
 

Tell us about yourself and Birch Bark Eatery!

Birch Bark Eatery was born out my desire to align my morals with my environment. I spent years working in a quick service food restaurant where the finished product was egg, milk, meat reliant. After I committed to a vegan lifestyle, it no longer felt like my career matched my moral compass and I began looking for a way to transition into something that did. 

You mention your commitment to a vegan lifestyle - why is that important to you?  

Eating a plant based diet is important to me because I know I am doing the most I can to mitigate harm to animals. Being vegan is about more than just food though, as animal products are added to so many finished products or they are tested on animals, so I check all the products I purchase for cruelty free labels and do a lot of research on ingedients. 

What has the reaction to Birch Bark been locally?

Most of our guests are so grateful to have a restaurant where they can come in and eat anything on the menu. An evening of dining out without awkward questions about ingredients or fear that food will be cross-contaminated is paramount to the bulk of our guest base. We have definitely seen more interest in plant based eating with many guests just learning about how cruel animal agriculture is, or how unhealthy eating animal flesh is. At the very least many people are interested in cutting down on their meat consumption.

 
Vegan Bread Pudding
 

You have so many fantastic options on the menu - where do you get your inspiration? 

I get most of my inspiration online. Sometimes its a visual from Instagram, other times it is something I come across in foodie groups. I hate following recipes and usually just add a dash of this or pinch of that, but when I find a winning idea I tweak it until my palate says its amazing and that recipe gets recorded. 

So, tell us about the Bread Pudding recipe!

I decided to share our Birch Bark recipe for bread pudding because it’s a classic comfort food that can easily be converted to a plant based recipe.

The Ingredients + Recipe

5 cinnabuns from Birch Bark or elsewhere (We save and upcycle pastries from the previous day usually using cinnabuns and maple glazed yeast donuts)

Cut these up into smallish cubes and place in a big bowl.

In a seperate bowl, mix together:

1 can coconut milk 

1 can cream de coco (the sweetened type)

1 tbs cinnamon 

1 tsp pumpkin pie seasoning

1 tbs enerG egg replacer

Whisk all this together and pour over cut bread

Press bread down to soak thoroughly

Optional to add 1/2 cup of raisins.

Grease a large baking pan

Bake in a convection oven at 350 for 30 minutes, turning pan half way through.

Once allowed to cool, this will cut like a cake and is amazing served with a cinnamon drizzle sauce. 

 
Glens Falls Living NY
 

Thanks, Tania! Can’t wait to try this at home.

P.S. Check out more from our Recipe Swap series here.

(Vegan) Recipe Swap: Mushroom Carpaccio

As vegetarians (okay, Tom is pescatarian) ourselves, we’re always thrilled to see plentiful vegetarian and vegan options when we venture out to eat. We’ve seen a steady increase, even just over the last year, in delicious dishes at restaurants downtown. We were so happy to see that [farmacy] and Birch Bark Eatery have partnered with Glens Falls Vegan and Advokate to present Roots - a vegan food festival this Sunday!

Vegan, vegetarian or not, we’re confident that Roots will provide some awesome inspiration to change things up, even if just a smidge, because every little bit helps - the animals, the planet, your health, you name it.

And speaking of inspiration, we’re psyched to share a couple of recipes this week to get you in the spirit, starting with one today from [farmacy]! Chef Jes is sharing her Mushroom Carpaccio, and after sneaking a taste at the restaurant the other night, we’re definitely going to try this one at home - so good!

 
farmacy Vegan options glens falls ny
 

Tell us about the recipe!

The mushroom carpaccio is an interpretation of a common Italian dish. I like to take familiar recipes and replace the meat element with vegetables manipulated in a way that is resemblant of a similar texture. Good quality mushrooms from our friends at Little City Mushrooms makes that task pretty easy, and absurdly delicious.

What You’ll Need

1lb oyster mushrooms (phoenix and blues work very well)

1/8 cup light brown sugar

2 tbsp kosher salt

2 tbsp red pepper flakes

1 tbsp fresh ground black pepper

1 cup roasted onion oil

Directions

Mix all ingredients thoroughly in bowl to create the cure.

Spread half of cure on baking sheet.

Lay mushrooms separately on top of baking sheet.

Spread rest of cure on parchment paper evenly and lay (cure side down) on top of mushrooms.

Place another baking sheet of equal size on top of mushrooms and put something heavy on top of the baking sheet. Make sure the weight is evenly distributed.

Refrigerate for 6 hours. Then....it’s done!

————

At [farmacy] we serve it with pickled shallots, lemon-pepper cured radishes, shiso, and warm crostini. But any variety and assortment of pickled vegetables, olives, and other accoutrements would be great as well. It’s a very versatile dish.

It seems like you always have delicious vegan options on the menu. Why is it important to you to keep these in regular rotation? What has the reaction been from guests?

Vegan dishes are an important inclusion on a menu because of the wide variety of the dietary preferences of folks. We like everyone to be included in the fun! Including vegan dishes is important to me personally because for a long time I chose to adhere to the vegan/vegetarian lifestyle. So I understand the importance to other people and, more largely, the impact it has on the environment and well being of creatures that hang out with us on this earth. The reaction from our guests, with our ever-evolving menu and growing plant-based options, has been outstanding! Even folks that enjoy a nice steak are thrilled by something they can enjoy that’s not so meat protein forward. Just this evening a gentleman came in for his third round of our “vegan carrot dogs” this week, and he’s not even vegan!!!

 
Chef Jes at work at [farmacy]

Chef Jes at work at [farmacy]

 

Where do you get your inspiration for your vegan dishes?

I draw my inspiration from everywhere.... fellow chefs, places I’ve been, my vast collection of cookbooks (just added was the Salvador Dali cookbook which was a gift from my amazing sister, and Dominique Crenn’s cookbook from Atelier Crenn, which was a beautiful gift for my birthday), and even cocktail books from places like Death & Co. But mostly ideas spark from a random thought I have at a weird part of the day while trailing off into some other thought destination. And I have to stop myself and say “WAIT! What the hell do I do with that and how do I translate it into something that makes any kind of sense?!” Not stifling the craziness is responsible for the beauty of the creative aspect in this whole journey.

 
Glens Falls Living NY
 

Thanks so much Chef!

Stay tuned for a dessert recipe from Birch Bark Eatery later this week, and save the date for Roots this Sunday!

One Hundred Years of Hot Dogs at New Way Lunch

How many dirt dog fans out there?! We were thrilled to catch up with the Gazetos Family to chat about their remarkable achievement of 100 years in business at New Way Lunch. Read on as they share what has changed (and stayed the same!) over the years, what the future holds, and get the scoop on their 100th Anniversary Party this Saturday, August 3rd!

 
New Way Lunch Glens Falls NY
 

100 Years in Business - that’s amazing and so rare! What would you say has been the secret  to maintaining such a long run? 

Our family has kept it simple over the 100 years, a consistent product with great service. We believe that is the key to our success.

What has changed over the years? What’s stayed the same? 

We have expanded our menu and added more locations over the years. But our commitment to our roots, being our hotdogs, has stayed the same. You always have to remember what got you to where you are today.

Your founder, John Floro would be so proud… What do you think he would make of restaurant industry nowadays? 

It’s so much different now! I am not sure what he would think, but he created a great legacy for our family and would be very proud.

The restaurant business isn’t always easy… any challenges over the years? How did you overcome them? 

There are challenges every day, I just tell my children to take it one day at a time. And that’s what we do, we work hard and just keep plugging along.

What first brought your family to the region? What’s kept you here? 

My grandfather, John, traveled around the state. He went to a few small cities, came across Glens Falls and decided to move his wife and two children at the time here. So our family has been in the area ever since. We have loved raising our kids here, it’s great!

You’ve got three locations… where was your first? When did they open respectively? 

The first was on South Street in Glens Falls, opening in 1919. Susan and I opened the Queensbury location in in 1998 and lastly our Warrensburg location in 2012.

 
Photo courtesy of The Gazetos Family.

Photo courtesy of The Gazetos Family.

 

What do you think your customers love the most about New Way? 

I think people really enjoy the old school atmosphere. You know, we don’t change much, and I hear customers say I haven’t been here in 10 years and everything’s the same! People really like that, and of course our service, we are lucky to have great help and that goes a long way.

What do you love most about your customers?

We have the best customers; we are lucky to have a lot of regulars that keep us going! I would say I love their loyalty most.

What do you love the most about living in the area?

My family has always lived in the Glens Falls area, we love being close to the ADKs and Lake George. Glens Falls is very up and coming now, there is a lot going on downtown and it’s very exciting to watch the city develop. You know we have seen it go through a lot of up and downs through the years. But there is no question Glens Falls is having a re-birth.

Let’s talk about the family aspect of the business… What do you think is the biggest advantage of being a family run business? Are there any challenges that come along with it? 

It’s great to have your family by your side when in business! You always have someone to trust and who you know will work hard alongside you. My wife and kids have done a tremendous job. I am very proud. For us we are so used to working together we don’t have many challenges in that aspect of business.

 
New Way Lunch Dirt Dog Glens Falls, NY
 

How about the famous dirt dogs… what do you think makes them so popular? 

It’s really the combination of everything that make our hot dogs so great. The steamed roll, with our custom pork and beef blend hotdog, topped with yellow mustard, freshly chopped onions, and our homemade meat sauce. The meat sauce is really the standout though, it’s what we are known for.

How long have they been on the menu? 

All 100 years of course. For a long time, it was just hotdogs and beverages.

We know it’s secret… but has the meat sauce changed over the years? How many years have you used the same recipe? 

The sauce has never changed and never will. It has been passed down through the generations. Each family member makes the sauce in each of the locations and we take great pride in it.

What are some of your other most popular items on the menu? 

Our cheese fries have become very popular and our onion rings. We are also known for our Greek salads.

 
 

Has the menu changed much over the years? Any plans for even more great options? 

The menu greatly expanded when we opened the Queensbury location. The Warrensburg location also serves breakfast. We add things now and again, but there aren’t any immediate plans for any major menu changes.

With 100 years under your belt, what does the future hold? 

We are going to just keep doing what we are doing. As a family we feel so lucky to have made it this far.

What do you think will get you through the next 100 years?

The same thing that got us through the first 100 years, it’s truly a labor of love for us.

If you could offer any bit of advice to a young restaurateur, what would it be? 

It’s a rewarding business to be in. But you have to really love it, it’s a lot of work!

Tell us a bit about your 100th Anniversary Party this coming Saturday!

Our 100 year celebration is really a party to celebrate our customers. We could not have done it without them! It’s going to be a true block party, with activities for children, live music, and of course lots of hot dogs. We are having our hotdog eating contest at 4:30pm, and that should really be fun, we are looking forward to it.

Grab all the details for the party here.

 
Peter, Susan, Nicholas, and Alexandria Gazetos. Photo by    Tom Stock   , courtesy of The Gazetos Family.

Peter, Susan, Nicholas, and Alexandria Gazetos. Photo by Tom Stock, courtesy of The Gazetos Family.

 
 
Glens Falls NY
 

First Look: New Menu at Park 26

Now that summer weather has arrived (finally!), we can’t get enough of patio dining downtown. Lucky for us, Park 26 at The Queensbury Hotel has a great spot overlooking City Park. When we heard about the new menu put together by Chef Colin Miner, who recently joined the team at Park 26, we were even more excited for an evening on their pretty patio.

 
Park Patio - Park 26 - The Queensbury Hotel
 

We settled into a table overlooking the gazebo in the park across the street, one of our favorite Glens Falls views. In addition to the tables, Park 26 also has a couple of cozy couches (with fire pits!), which we made a mental note to snatch up the second that they came available :)

 
 

The service at The Q is always fantastic, and this night was no exception. Everyone was so sweet, especially our waitress, who cheered on our every menu choice and had us even more excited for our meals to arrive.

We loved all of the special touches Park 26 offers while dining with them - a little snack to start the meal, warm rolls with an assortment of butter - made in house (traditional, herb, and mushroom), and an intermezzo between courses (Rosé and lime sorbet!). All of these rotate weekly to keep things fresh and seasonal.

 
 

It’s tough to play favorites, especially when everything was amazing, but it’s hard to beat (no pun intended) how gorgeous and delicious the Beets and Citrus was. First, the colors! It was almost too pretty to eat. The ricotta and the orange supremes were so light and perfect for a summer meal. And, we’re still thinking about their twist on a traditional Bruschetta - the Burrata and Tomato. The crumbles on top instead of it being served on a crostini were a total game-changer, and we can’t wait to go back for more.

 
 

Did we already declare favorites? We take that back, because the entrées were fabulous. Their vegetarian option, the Cavatelli, was amazing - the perfect light summer pasta, and Tom couldn’t say enough good things about the Scallop and Dill (and again, look at the beautiful presentation and colors!).

 
 

Once the sun started to set, the fireplace was flipped on and we started thinking dessert. Their take on Crème Brulée was a trip down memory lane, with the Cap’n Crunch creme (that tasted like cereal milk!), the fruity pebbles, and the dehydrated strawberries that tasted like the fruit roll-up your mom packed in your lunch box when you were a kid. Perfection! And we couldn’t leave without trying the Baked Alaska, with the house made graham cracker and coconut snow - each element delicious on it’s own and an amazing mix when put together.

 
Colin Miner, Chef de Cuisine

Colin Miner, Chef de Cuisine

 

Until next time, Park 26! Save us a seat on the sofa! :)

 
Glens Falls NY - Glens Falls Living
 

P.S. In case you missed it, a first look at another new outdoor dining option downtown here.

First Look: The Patio at Doc's

Have you been to Doc’s? It’s just downstairs at The Park Theater, and the cozy atmosphere and great food had us there often this winter. And well, who can resist the pub mix they have at the bar?!

That said, our visits there are about to get even more frequent as their patio just opened for the season! Once we saw the umbrellas peeking out from behind the hedges on Park Street, we could barely wait to pop in to check it out.

 
Doc's Restaurant Glens Falls NY
 

The moment we sat down, we felt like we were in a little oasis in the heart of downtown. Surrounded by greenery and planters overflowing with flowers (with lights strung up overhead for summer nights!), we immediately knew this was going to be amongst our summer favorites.

 
 

What really sold us, though, was the food. Okay, and the drinks! While we started with our usuals - an IPA for Tom and a glass of rosé for Bri, we couldn’t resist sampling this beautiful (and delicious!) gin sour cocktail.

 
 

Back to the food! We started with calamari, which is always a win, and avocado fries. Not sure how we didn’t know that avocado fries were a thing, but after devouring them (and that delish cajun ranch dipping sauce) within minutes, it’s clear we’ll be starting with these from now on, too.

 
 

We loved the veggie cauliflower crust pizza (with chimichurri, spinach, mushrooms, roasted red peppers, etc.), and we were so psyched to hear that there are plans in the works for a rooftop garden above The Park - it doesn’t get much more local than that for fresh herbs and veggies! The pesto grilled chicken sandwich looked amazing as well, and you just can’t beat their hand cut fries. A couple other favorites? We love the Impossible Burger (fellow vegetarians, you must try it!), and the Doc’s Grilled Cheese with mushrooms, red peppers, and avocado is always high on our list.

 
 

Finally, there’s always room for dessert, and it turns out their ice cream sandwiches are a work of art. The flavor of the day was raspberry white chocolate between shortbread cookies, and it was the perfect end to a sunny afternoon.

 
Chef Jessica Hoy and Doc’s Restaurant Manager Alexandra Fracchia

Chef Jessica Hoy and Doc’s Restaurant Manager Alexandra Fracchia

 

Will we see you there this summer? We’ll be the ones hogging all of the ice cream sandwiches ;)

 
Glens Falls NY Living
 

P.S. In case you missed it, a first look at another new downtown restaurant here.

First Look: The Exchange

We know we weren’t the only ones who were bummed when we heard the news that Rock Hill Bakehouse Cafe downtown would be closing, and we definitely weren’t the only ones who were all the more excited when we learned that the cafe would live on under new ownership as The Exchange! After seeing the (super cute) new logo go up on the windows a couple weeks back, we couldn’t wait to pop in and see what was new.

 
The Exchange Cafe Glens Falls NY
 

We got to chat with the new owners, Sara and Chris Patten, and learned that Rock Hill had always been a favorite lunch spot for them. In fact, Sara had always wanted to open a cafe, but found it hard to justify since she would have just rather gone to Rock Hill to eat! :) We love that they kept the menu choices (and staff!) that made everyone love Rock Hill, while adding their own special touch. Sara’s love for cooking was easy to see, and she’s proud to offer a menu with a focus on fresh, quality food that makes you feel good (case in point: so many great salads and new dressings!).

 
 

The space is still cozy and welcoming, with new windows, updated decor, and fresh flowers adding a light and bright feel. And while the stage is gone (making room for some more seating!), it was fun to see that they kept the floor boards as decor for the wall! We hear they have even more renovations in store next year, and we can’t wait to see the changes they continue to make to the space.

 
 

So - the food! We grabbed a sunny table next to the window and quickly ordered the yogurt parfait (with honey, fruit, and local granola - so good!). I had to get the Rise and Shine Toast after seeing a photo of it on their Instagram (a drizzle of olive oil, hummus, avocado, tomato and an over easy egg on toast) - and it was everything I hoped for and more. Tom got the Veggie Breakfast Panini, and we spent the next 5 minutes passing it back and forth, fighting over who got the last bite (you can’t beat that perfectly toasted bread!). We couldn’t leave without sampling the soups (with a soup sampler, of course!), and the rumors are true - they are the best. Our favorite was the Broccoli Cheddar Tomato (we went back for more the next day!), but the Curried Cauliflower was amazing and for the meat eaters out there, the Buffalo Chicken smelled awesome. Also, they do catering and takeout. Backyard picnic anyone? Yes, please!

 
 

See you at The Exchange! We’ll be the ones eating all the soup. Oh! And they’re going to be open on Saturdays starting April 29 (in addition to Monday - Friday) - a new weekend brunch spot!

 
Sara Patten outside    The Exchange Cafe

Sara Patten outside The Exchange Cafe

 
 
Glens Falls Living
 

Recipe Swap: Coconut Creme Pie

When it comes to dessert, we’re huge fans of pie. And while we’ve (okay, mostly just Bri) mastered a great berry and apple pie, we’ve yet to find a winning recipe that will satisfy our pie craving when those aren’t in season. Looks like that’s all about to change! We’re thrilled to have our friend and neighbor Jen Gohn (who has her own blog called Pershing Road, by the way!) share her go-to Easter dessert recipe - Coconut Creme Pie!

 
Coconut Creme Pie Recipe
 

Tell us about yourself, Jen!

I am a wife and mom to three amazing kids, two in college and one still at home. I live to care for my family and make our house a home. My husband and I were born and raised here in Glens Falls. We moved away and lived in Seattle for awhile many years ago but moved back right before our oldest child was born, having realized we didn’t want to raise our children anywhere else but Glens Falls! There’s nothing like the small town community living that we are blessed to have here!

The Recipe…

This Coconut Creme Pie recipe is one that I have been making for more years than I can count! I honestly have no idea where I got it from. I make it every year for Easter, and everyone loves it so much they have been convincing me to make it at Christmas also! Usually when I make it my girls stay close by and sample the filling, whipped cream and toasted coconut topping.

I think that this is a fairly simple pie to make, but I also bake all the time. Some people are intimidated by making a custard, as you have to be careful to temper the eggs so they don’t become scrambled! It’s really very easy to do! You bake the crust on its own, prepare and cool the custard, make the whipped cream, and then assemble everything when cooled. I only make Martha Stewart’s Sweet Pie Crust for all of my pies, but you could certainly use a store bought crust and cut the prep time way down!

 
Coconut Creme Pie Recipe
 

Coconut Creme Pie

3/4 C sugar

3 eggs

2 egg yolks

4 1/2 Tbsp flour

3/4 C milk

3/4 C coconut milk

1 1/2 tsp vanilla extract

1/2 tsp coconut extract

1 1/2 C sweetened flaked coconut

Topping:

2 C whipping cream

3 Tbsp sugar

1/4 tsp coconut extract

3/4 C sweetened flaked coconut

1 pie crust, baked

Whisk together first four ingredients in a medium sized bowl. Heat two milks in a saucepan over medium heat until tiny bubbles form around the edges. Slowly add to egg mixture while whisking to temper the eggs. Put combined mixture back into the saucepan and whisk constantly until thick and bubbly. Remove from heat and pour into a bowl. Stir in the extracts and coconut. Cover with plastic wrap placed right on top of the custard mixture so a ’skin’ does not form and let cool completely. Once cooled, spoon into prepared crust; cover and chill eight hours or more.

Whip the cream, coconut extract and sugar together to your preferred consistency. Fold in coconut and top the chilled pie before serving. If you like, you can sprinkle the top with toasted coconut.

And a few lightning round questions…

A favorite cookbook?

I love all of Barefoot Contessa’s cookbooks and I also love The America’s Test Kitchen Family Cookbook.

A must have item in your kitchen?

Couldn’t live without my Kitchen Aid stand mixer or my Le Creuset Dutch Oven!

A favorite local spot for sweets when you don’t feel like baking?

Gambles Bakery mini danish and crumb cake are a family fave. Silo donuts, Sweets by Marisa’s Cupcakes, and Lake George Baking Company, too!

 
Jen Gohn
Glens Falls Living

Thanks so much, Jen!

P.S. Another favorite from our recipe swap - blueberry crumb cake.

Have a recipe of your own you’d like to share, or a cookbook favorite that’s too good to keep to yourself? We’d love to consider it for a future feature! Send us a note here or email us at hello@glensfallsliving.com.

 

First Look: [farmacy]

We were so happy to see that [farmacy] opened its doors downtown this week! You might recognize those brackets around the name from sister restaurant, [forged] in Hudson Falls. While we’ve not yet made it to [forged], we’ve heard such great things and couldn’t wait to see AJ and Christina Richards’ newest venture.

farmacy glens falls ny

Located in the Lapham and Parks building on Ridge, the owners are big fans of history and charm, and we love that they took the time to both preserve and restore the character in the space (which was an old feed store!). Double doors open to the alley on the side, where horse drawn wagons used to pull up to load feed, and we’ve got our fingers crossed that the outdoor seating that’s been proposed for the alley will be approved - would be so much fun this summer!

Back inside, the original hardwood floors and tin ceiling have been preserved, and there are thoughtful touches throughout - from the dinner plates found in antique stores, to the vintage inspired lighting, and vignettes with old books and postcards. There are three great spaces to enjoy - the chef’s table/bar up front where you can watch the food being prepared, a second low-key bar in the center, and a cozy space in the back with bench seating.

farmacy glens falls ny restaurants

And the food! We grabbed a few small plates along with drinks at the bar - the shishito peppers are always a win with us (and these are prepared with brown butter and ginger beer aioli!), and since Tom is a big bread guy, we had to go for the house sourdough with pink butter and himalayan salt - so good! The vegetables though (pictured below) are a work of art and might have been the favorite - the cider poached carrots were perfection. We’re excited to head back again soon to check out the rest of the menu!

Until next time, [farmacy]!

glens falls restaurants
glens falls living

P.S. More things to do here.

Recipe Swap | Blueberry Crumb Cake

What’s your favorite brunch staple? Our neighbor (and Bri’s sister!), Erin Vooris, swears by this Blueberry Crumb Cake. And having had it many times, we can attest, this is a winner. With Easter coming up, you might just want to think about adding this to your menu!

Glens Falls Living Recipe

Tell us about yourself, Erin!

I am a wife, mama to a sweet and busy 16 month old boy, and a 2nd grade teacher. We’re expecting our second little one, a girl, this July! We’ve lived in Glens Falls for 4 years and love the small town feel and the restaurants and shopping downtown.

The Recipe…

We are big fans of brunch in our family, and this Blueberry Crumb Cake almost always makes an appearance at the table. It’s easy, delicious, and perfect for spring. This is a Pioneer Woman recipe (always a hit in our family), and my mom originally shared it with my sister and I years ago. It’s very easy to prepare and doesn’t require a lot of time or fuss - no matter which one of us makes it, it always turns out perfectly.

Whether brunch is at my house or at my mom’s or sister’s, walking in to the smell of this coffee cake brings back the happiest memories of birthdays, holidays, and time spent with my family and friends.

Since no one describes it better than the Pioneer Woman herself, click here to download and print the recipe!

Glens Falls Living Recipe - Blueberry Crumb Cake

A few lightning round questions:

A must have item in your kitchen?

The cookbook stand my dad made for me...and my KitchenAid mixer! 

A favorite cookbook?

Any Pioneer Woman cookbook (we love her Pasta Primavera and Sugar Cookies!) and a new favorite, Magnolia Table.

And we must know, where is your favorite local spot to buy or pick blueberries when they’re in season?

Hicks Orchard! My sister and I pick blueberries there every summer (and eat a few apple cider donuts while we’re at it).

Glens Falls NY - Glens Falls Living

Thanks, Erin!

Have a recipe of your own you’d like to share with your neighbors, or a cookbook favorite that’s too good to keep to yourself? We’d love to consider it for a future feature! Send us a note here or email us at hello@glensfallsliving.com.