Bryan Hoelzer & Kathryn Hoelzer Team Hoelzer
TEAM HOELZER NEWSLETTER
SUMMER RECIPES YOU FINALLY HAVE TIME TO TRY
A spectacular chocolate cake, homemade yogurt, delicious potato gnocchi, a wonderful tartine bread, and a classic coq au vin that you finally have time to make!
Coq au Vin
In this classic French recipe,
the wine in coq au vin mellows into a luxuriously rich, velvety sauce punctuated by smoky bacon. Earthy mushrooms envelope each piece of tender chicken—no wonder it's such a crowd-pleasing dinner option.
Potato Gnocchi
Gnocchi should be made in one continuous process: cook the potatoes, make the dough, form the gnocchi.
Salted Caramel six-layer Chocolate Cake
If you don't own a candy thermometer, this cake offers a good excuse to buy one. It sounds a little nitpicky, but the caramel should reach exactly 238 degrees. (Any less and the cake layers won't hold together properly; any more and the caramel will turn hard.) Precision will also pay off with the chocolate frosting—it achieves its ideal spreading texture after standing for 30 minutes.
Tartine Bread
Loaves made with a natural leaven keep for a week -- one reason Chad Robertson, of San Francisco's legendary Tartine Bakery, prefers this time-honored technique. The resulting bread boasts a thick, burnished crust and a moist interior shot through with holes.
Homemade Yogurt
Thanks to the miracle of modern-day multicookers, all it takes to make creamy, premium-tasting yogurt at home is the press of a button. Mellow, tangy, and much more affordable than store bought—this fun and easy DIY r
ecipe is worth adding to your repertoire.
DID YOU KNOW?
It's illegal for a donkey to sleep in a bathtub in Arizona
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Bryan Hoelzer & Kathryn Hoelzer Team Hoelzer
513-839-5595 | 513-839-5003
bryan.hoelzer@cbws.com
Bryan Hoelzer & Kathryn Hoelzer Team Hoelzer
513-839-5595 | 513-839-5003
bryan.hoelzer@cbws.com
Bryan Hoelzer & Kathryn Hoelzer Team Hoelzer
513-839-5595 | 513-839-5003
bryan.hoelzer@cbws.com
