Friday, April 30, 2010

Start of the Season

Where did the off season go? It went by quick! I am excited to start the new season, though. Lots of events and lots of things to do! The first event will be at Mankas Corners on Saturday, May 1st. Next week the Farmers Market starts, yeah! I will be in Vacaville at the Market every Saturday morning. from 9am-Noon. I am looking forward to seeing all of you.

Pick up will be Sunday 9am-11am as I will be at Mankas Corners on Saturday from 10am-4pm. Come and see us, if you get a chance!

Coq au vin $25 pan or $5/serving
red wine, shallots, whole chicken pieces, carrots, celery, garlic, pancetta, mushrooms, chicken stock

Bobotie Casserole $25 or $5/serving
minced beef, onion, garlic, turmeric, curry powder, dried apricots, apples, raisins, almonds, lemon zest

Chard , artichoke hearts and blue cheese tart - Whole Tart $12 or $4/piece
puff pastry , chard, eggs, Parmesan, artichoke hears, blue cheese

Oaxacan Flatbread Pizza (4 pieces) $6
Spinach, mozzarella, mature cheddar, tomatoes, basil, tarragon and coriander, arugula. Served with guacamole on the side.

Lentil salad with feta, mint and semi-dried tomatoes - $6/quart
garlic, lentils, vegetable stock, feta, chopped semi dried tomatoes, lemon juice

Nutty walnut, coconut and apple crumble $5/serving
walnuts, coconut, rolled oats, muscovado sugar, apple juice, green apples, red apples, cinnamon, nutmeg

Banana and Cardamom Tarte Tatin $5/piece

Triple Chocolate Parfait $4
White Chocolate, Milk Chocolate, Bittersweet chocolate

Tiramsu cream cookies - $5 for 8 cookies

Zucchini, carrot and apple muffins $4/2 muffins

Coconut Cupcakes with Lemon Frosting and Topped with Raspberries $3/cupcake

Wednesday, April 28, 2010

Daring Bakers - Chocolate Steamed Pudding with Cacao Nibs, Tart Cherries and Orange Zest

The April 2010 Daring Bakers’ challenge was hosted by Esther of The Lilac Kitchen. She challenged everyone to make a traditional British pudding using, if possible, a very traditional British ingredient: suet
I love steamed puddings! They remind me of home (I grew up in England). I used Atora (vegetarian suet) in the pudding. The pudding wasn't as moist as other puddings I have made, perhaps because of the vegetarian suet,but was still very good. I topped the pudding with a vanilla bean custard.
Thanks for a great challenge Esther!