recent posts

Blueberry Muffins

Blueberry Muffins Yield: 12 muffins butter 1 stick plus 6 Tablespoons (200g) buttermilk 1/2 cup plus 1 Tablespoon (124g) eggs 2 each yolks 2 each vanilla 2 teaspoons lemon zest 1 each all-purpose flour 2 2/3 cups (364g) sugar 1 1/3 cups (266g) [...]

Semolina Frangipane

Semolina Frangipane Yield: 1, 9″ cake pan Butter, softened | 2 sticks plus 2 T. Light Brown Sugar | 1 1/8 cups, packed Orange Zest from 1 orange Granulated Sugar | 1 1/8 cups Eggs, room temperature | 2 Salt | 1 t. Vanilla Extract | 2 t. [...]

Ellie’s Spring Menu

by Alyssa Jerrell Spring and summer are by far the most exciting times to eat and cook in Rhode Island—our chefs and guests delight equally in the abundant return of fresh local produce. With our spring menu at Ellie’s, we wanted to let [...]

Load More