Grasmere Gourmet

Time to start making the Brandied Cherries, Strawberry Preserves with Triple Sec and Dark Rum, Blueberry Preserves with Cointreu, and Carmelized Bacon Jam... Let's get the holiday gifting GOING!!!

Hey, Grasmere fans! Andrew & Amy are cranking up the production line for Brandied Cherries 2020! These batches should be ready around December... Cheers and happy cherry season!

Hey, Grasmere Groupies! Looking for the latest inspo from Amy & Andrew? A blog filled with photos, art, ideas, and great design for better wellness? Look no farther than My Inspiring Design! Check us out today, on Facebook page and our website... https://www.myinspiringdesign.com/blog

Hello, Grasmere Fans! Haven't posted much in awhile, but due to quarantine opportunity, we MAY be bringing back some of our online business! Updates when we know more! Meanwhile, here's a new recipe for this "chili" April weather... Hope all our friends are well and *well-fed*! -- Amy & Andrew French Onion Chili -- Serves about 6... 5 lg cloves garlic, chopped 1/2 small white onion, sliced for stir-fry 1/2 lg red bell pepper in chunks 1/2 of a lb bag baby carrots, cut in halves 1/3 small bag frozen corn 1/2 can black beans, drained (optional) 1 pkg chili seasoning of choice 1/2 lb flank steak, cubed 1/2 lb ground beef 1 qt Grasmere Gourmet French Onion Soup, OR 1 French Onion soup mix packet plus 2 c beef stock 1 21-oz can diced tomato 2 tbsp Worcestershire sauce Hot sauce if desired Tortilla chips Grated Gruyère Sauté the ground beef until just done. Drain and reserve. In the same skillet, sauté the garlic, onion, red pepper until just cooked through. Add a little salt and pepper if desired. Add steak to skillet and continue cooking until meat is just browned. Transfer this and the ground beef to crock pot with carrot, corn, and black beans. Add in soup, tomato, chili mix, and Worcestershire. Stir to combine and cook on high heat 1-2 hours, then reduce to low for an additional 4-5 hours. Serve in crocks with tortilla chips and covered with Gruyère -- you can brown the topping under the broiler if you wish. Bon appetit!

The legacy of Grasmere Gourmet carries on...but mainly, Andrew & I now prepare foods for special folks with special needs, and always for special occasions. Eventually (when we regain the space, place, and time again) we'll be galloping back to our gourmet ròles and serving up all the great "discoveries" we've made since you saw us last time! Keep living large and loving every spoonful, friends!