Recently we paid a visit to our friend Heidi Gogins and her husband Mike at their farmhouse in Delaware County.

Heidi brings us many dozen of her gorgeous eggs weekly. If you’ve eaten a Madeleine, a Cream Puff or a slice of Honey Bee cake you’ve experienced Heidi’s extraordinary eggs.

 

 

 

 

 

 

 

 

Her home is a sweetly situated farmhouse, down a hill and over a bridge at the end of a road.

 

 

 

 

 

 

 

Heidi also owns the last sheet music store in Manhattan. The New York Times wrote this great piece about her store – a vanishing breed in this new world of the free download http://www.nytimes.com/2007/04/08/nyregion/thecity/08fran.html?_r=1&ex=1333684800&en=8928fd9d0876d923&ei=5124&partner=permalink&exprod=permalink

 

 

 

She prepared a lovely lunch on this fantastic vintage stove

 

 

 

 

 

 

 

There are many breeds of chickens, of all stripes and hues. Heidi’s eggs are pale blue, green, cream, tan, brown.

 

 

 

 

The yolks are incredibly rich, delicious and orange – this is a typical breakfast for me!

 

 

 

 

 

 

 

This a video about Heidi’s shop in  NYC

http://vimeo.com/2459580

 

 

 

 

 

 

 

 

 

 

 

 

The Honey Bee Cake’s Honey Butter Cream showcases the deep orange yolk and silken texture of a true farm egg

CLOVER HONEY BUTTERCREAM

12 Large Egg Yolks from pastured farm chickens

 

6 fl oz Clover Honey (Widmark Farm)

 

2 lbs Sweet Cream Butter (must be softened)

1. Beat the egg yolks until light in colour with a whisk attachment in the bowl of a stand mixer.
2. Meanwhile heat the honey, stirring constantly, until it comes to a rolling boil.
3. Immediately transfer it to a bowl (or Pyrex measuring cup)  to stop the cooking.
4. Temper the honey into the egg yolks in several batches with the machine off. Mix BETWEEN additions. Do not drop honey onto the whisk. Pour directly on yolk mixture.
5. Continue beating until completely cool.
6. Switch from the whisk to the paddle attachment
7. Gradually beat in the butter.