Sometimes there are flavors that work well at any meal. We can’t decide what time of the day we enjoy these treats from North Fork Coffee Roasters and Stacey Cakes more. Delicious breakfast? Check. Lunch? Absolutely. An après ski dinner? That works, too! Decide for yourself and whip up one of these recipes at home this winter:


North Fork Coffee has a new location and a new menu serving up grab-and-go food, delicious coffee drinks, smoothies, and other sweet treats. And you can (of course!) purchase their small batch locally roasted coffee beans. They are also adding a mocktail menu this winter that takes advantage of their specialty roasted coffees. Here North Fork shares one of their favorite recipes using their Bugling Bull Bourbon Barrel Beans. This blend is aged in an Kentucky bourbon barrel before being dark roasted for a rich flavor.


¾ cup Bugling Bull Bourbon Barrel Beans Cold Brew

½ Milk or Oat Milk

2 – 4 Tbsp Chocolate Syrup


  • Fill a shaker with Ice
  • Add cold brew, milk and chocolate syrup.
  • Shake!
  • Drizzle some chocolate on a martini glass and pour contents of the shaker over the top. Cheers!


Stacey Cakes may be best known for all things sweet, but that isn’t the only deliciousness to be found inside this boutique bakery. When the weather turns cold, the savory dishes are the stars. From specialty crafted soups, breads and scones, strata, corn pudding, quiche and more, it is easy to warm up with the flavors Stacey creates. This quiche is a perfect sampling of what you can find at the bakery…and it can be enjoyed any hour of the day!



1- 9-10 inch frozen pie shell

​​4 slices of bacon

4 red potatoes (sliced)

1 scallion (sliced)

1/2 cup shredded cheddar cheese

2 Tablespoons sour cream

salt and pepper to taste


4 whole eggs

2 egg yolks

1 cup milk

1 cup heavy cream


  • Preheat oven 350 degrees
  • Cook bacon until crisp (either in oven or on the stove top) Cut crispy bacon into bits.
  • Place sliced potatoes in a bowl and toss with some olive oil and a pinch of salt. Place potatoes on a baking sheet and bake for approximately 20-30 minutes until browned.
  • Whisk custard ingredients together. Set aside.
  • In a large bowl toss the baked potatoes, sliced scallions, and cheese together. Put this mixture into the frozen pie shell.
  • Top the potato mixture with bacon bits and dollops of the sour cream.
  • Pour the custard over the filling and bake on a sheet tray for approximately 35-40 minutes until custard is set.
  • Let cool for 10 minutes and cut into wedges and enjoy.