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Recipes from the Millstone Café

Recipes from the Millstone Café

N. C. Wyeth, The Recipe Book, 1933. Oil on canvas, 48 1/8 × 52 1/8 in. Bequest of Carolyn Wyeth, 1996
N. C. Wyeth, The Recipe Book, 1933. Oil on canvas, 48 1/8 × 52 1/8 in. Bequest of Carolyn Wyeth, 1996

From our kitchen to yours, here are some tasty recipes from Liz Sempervive, Executive Chef at the Millstone Café. Check back each week for new recipes.

Earl Grey Tea Muffins

Pickled Cabbage Slaw

Mushroom Soup

Savory Cornmeal Pancakes

Mixed Berry Jam

Mushroom Quiche

Basil Lemonade

Deviled Eggs

Roasted Pumpkin

Pumpkin Curry Soup

Pumpkin Muffins

Easy Peasy Brussels Sprouts

Roasted Turkey Stock

Gingersnaps

Braised White Beans

Cassoulet

Santa Spritz

Mulled Cider

Hummus

Banana Walnut Muffins with Streusel Topping

Citrus Vinaigrette

Marinated Roasted Chicken

Chess Pie

Roasted Carrots

Easter Egg Salad

Pineapple Upside-Down Cake

Pickled Ramps

Chimichurri

Buttermilk Pancakes with Sourdough Starter

Shakshuka

Watermelon Rind Salsa

Butternut Squash Enchiladas

Pumpkin Roll

Apple Crumble

Homemade Cranberry Sauce

Thanksgiving Turkey Brine

Anise Cookies

  

Liz Sempervive is the Executive Chef of the Millstone Café and Catering at the Brandywine River Museum of Art. She hopes to bring nourishment to everyone through her scratch cooking, classic dishes and rustic cuisine. Chef Liz is passionate about food accessibility and supporting our local food systems. She believes that collective healing begins with sharing a meal between friends. Her accomplishments include being awarded "Best New Chef, 2019" in Main Line Today magazine and participating as a contestant on Food Network’s Chopped.