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Category Archives: Boosey recipes

A Day in the life of a Food Blogger in Calistoga

A Day in the life of a Food Blogger in Calistoga

Being a food blogger and travel writer is fun and rewarding, but it also comes with a great responsibility. I feel obligated to share all the places I’ve explored, so you the reader, can feel like you have been there. I like to “shout out” the businesses that treat me well, because not everybody is treated with respect. I will share last Friday’s excursion to the wine country, and hopefully give you the inspiration to make a trip there yourself.

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Bar necessities at Solage Resort in Calistoga

Last week my friends Luann and Sandra came along with me to see the sights and visit the businesses along the Silverado Trail. We left around 10AM after I picked up my friends in the neighborhood. I always give options to stop at bakeries and coffee shops along the way. These girls wanted to go straight for the Napa Wine. 

Luann and Sandra in front of Silverado Resorts Market and Bakery

I ventured off HWY 29 and took the Napa/Lake Berryessa  exit, so we could begin our adventure along the Silverado Trail. In case you aren’t familiar with this area, it is an oasis of wineries splashed through everywhere you look. You can’t close your eyes and sneeze, or you might miss one. Lucky us, I saw a sign for Silverado Resort and I went directly there. What a piece of paradise we stumbled upon! They had a spa, (which I could have really taken advantage of), a golf course, tennis courts, a grill, an outdoor patio next to a cute market called Silverado Market and Bakery that sold fresh sandwiches, pastries, coffees, cold drinks, wine and beer. I never leave the house when I visit the wine country without a cold bottle in an ice bucket of pinot grigio, glasses, tablecloth and napkins. Always ready for a picnic if the opportunity arises. 

So I purchased a sesame seed bagel filled with smoked salmon and cream cheese and chose a passion fruit mousse pastry with mango and kiwi for us to share. I walked back to the care for the wine, glasses and napkins and we set up a nice little brunch to get our day started. It was perfect. Of course, we could have chosen a hot pizza from their outdoor pizza oven, or even gone to their grill which would have been okay as well. We relaxed, got caught up on great conversation, and had a delicious snack.

Next we encountered William Hill Estate and Winery. We walked up to their grounds and were immediately greeted and offered a splash of their prize winning white chardonnay. I gave my taste to Luann and Sandra since I was driving. They didn’t have time to seat us, or show us around, but we were told we could walk the grounds and look around. This place is so pretty, you feel like you are in heaven. There are flowers everywhere, lounge chairs looking over the fields of grapes, fields of yellow mustard, cool barrel rooms loaded with precious wine, a gorgeous conference room for private tastings and more. 

After taking a few photos at the last place we came across Reynolds Family Winery. Cameron Reynolds showed us around and offered to give us a tasting for $70.00 where we could lounge in their covered patio overlooking the pond. We decided against the outrageous prices, but walked around and enjoyed the art inside, drooled over their lavender bushes, took in the vibe of the cool leather couches, fresh flowers and jazz music,  and spied on the gorgeous spring bouquets of fresh flowers that were awaiting the next day’s members only grand opening outside. These laces are really a site to see. Sandra purchased a candle, and we were off to the next destination.

Sandra and Luann at Black Stallion Winery in Napa
Beautiful extraordinary succulents adorning an outdoor bar
Indoors at Black Stallion Winery. Limited hours because of Covid

Black Stallion Estate Winery was HUGE, with a large statue of a black horse on a water feature in the circular driveway. There were arches covered in white wisteria, cool water fountains and gardens of their Cabernet Sauvignon nearby. Sally Holmes roses were blooming and their granite rock studded fireplace adorned with a vase of pussy willows inside was spectacular. The staff wasn’t overly friendly and they weren’t open to the public yet for tastings, but I was able to purchase a cold bottle of their 2019 Sauvignon Blanc Napa Valley to share with my friends at lunch.

Black Stallion Winery

We had about an hour before our lunch reservation, so we took a side road and drove into Bann Inn at Oak Knoll. This place was something to take note of if you want to stay in the Napa Valley. They were providing lunch to guests in the gardens, but stopped to show us around a little. We didn’t stay long, only long enough to get a few photos and business cards so we can go back. Their fresh flowers of white roses, pink and white lilies, and blue hydrangeas placed carefully in gold lined dishes were stunning. I think I need to steal that idea. It’s style is that of San Francisco Chef Lalita Souksamlane. The décor of Traditional Design and shows off how luxurious Thailand can be.  Quite the show stopper of a Bed and Breakfast.

Next up, yes, there’s more, we ventured into Clos du Val which happened to be my favorite place so far. This winery was spectacular through and through. Everything about it said “classy”. The young man offered my friends a taste of their Gran Val Carneros, Napa Valley 2018 Estate Chardonnay. He had on a dragon shirt which reminded me of when my 8th grade son Curtis had to have a dragon shirt to wear to a dance. I think someone bought a bottle of wine and we said goodbye to the swarming swallows which had nested in their vine covered buildings. The insides were just as pretty all decked out in wood and grey planks, more leather pillows and benches, phenomenal art ,large stands of trailing succulents, round marble tables and colorful pillows made with tapestry. I didn’t even taste the wine, but I want to be there right now. 

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Clos Du Val Winery comfy couch and table
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Another spectacular view inside Clos Du Val Winery in Napa
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The Italian guy w the Dragon shirt posing with my girlfriends at Clos du Val Winery in Napa

I made reservations for lunch at Solbar Resort which I’ve always wanted to visit. We didn’t get there until 2:30PM, and we were told that they didn’t offer the lunch menu at that time. That was NOT what I wanted to hear since we were starving and I had looked at their lunch menu the night before and was dying for one of their salads. But at that point, we were tired and needed food, so their bar menu would have to suffice. Did I mention I’ve always wanted to go to this place? I’ve passed it dozens of times while taking my Dad to Twin Pines Casino. It is his favorite place, and I would joke that if we won at the casino, we would stay overnight at this Solage Resort. 

Lunch consisted of an avocado dip, with goat cheese, pumpkin seeds, a spicy oil, fresh mint, greens and chia seeds served with tortilla chips. We also ordered the sweet chili sauced chicken drumsticks and wings,  and spicy gulf shrimp lettuce wraps with glass noodles, pickled carrots, avocado, and nampla sauce. I brought my cold bottle of Sauvignon Blanc that I had bought earlier and the waiter graciously let us open it and serve ourselves. Honestly, it was the best setting, sitting out on their outside patio furniture, next to the pool, relaxing, eating pistachios that I had brought (never leave home without food), and sipping wine. We stayed there for at least 2.5 hours, ordered a butterscotch pudding with caramel sauce, Macallan whiskey,  toffee pearls, and whipped Chantilly, and a lemon cake with whipped mascarpone cheese and vanilla poached strawberries dessert to share. I could have ordered a coffee, but the girls were treating me to lunch, so I didn’t dare.

Their cheese plate of artisanal cheese, honeycomb, fruit compote, sea salt crackers, marcona almonds, mustards and charcuterie which walked by our table looked incredible. A must have next visit.

I can’t even believe I didn’t know about their spa amenities. I overheard the girls saying they thought they were in heaven after walking through the white walled, tall ceilings, white couches, white pillows and silver side tables waiting area. Of course, you better wait to schedule your treatment here because Covid has restricted the amount of people who can enter the outside bar/pool/mineral spa area. The cold ice water display toted it contained calcium, potassium, sodium, silica and trace elements. Also added to it was a ton of ice cubes, orange slices, strawberries and mint. There are signs everywhere saying it’s a “digital detox in progress” area and to “please be quiet.” Couldn’t we all use that in our lives?

And on our way back to the car, we couldn’t believe the display of colorful pink roses and purple lavender lining the Silverado Trail facing the parking lot. Just heavenly! Have I used the word heaven enough in today’s blog? I think so.

So I hope I’ve inspired you to take a day trip and explore Calistoga, and the wineries along the Silverado Trail. It’s a piece of paradise you won’t want to miss. And bring along a couple of really good friends that you haven’t seen in a while. You not only have made their day, but they have made yours.

Thanks for reading and stopping by. I hope you ask me a question or two or leave a comment below. Is anyone else in need of a body treatment? Who wants to go with me next time? 

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My version of Solage’s butterscotch pudding with caramel sauce and chocolate candy pearls from Kollar Chocolates

Here is my butterscotch pudding recipe that I think you can’t live without. I don’t think I can compete with Solage’s pastry chef, but I gave it a try yesterday and it turned out pretty tasty. It could have used a dollop of whipping cream to lighten it up, but I gave most of my heavy cream to my son Andrew. He was celebrating his 6 month anniversary of dating his girlfriend Shannon yesterday, so how fun for them to have extra cream in the fridge. Lol. Andrew loves to cook, so I bet he made her something amazing. In any case, here’s the recipe:

 Boosey Butterscotch Pudding

Ingredients:

1 C Dark Brown Sugar (Or if using light brown sugar add 1 teaspoon of molasses)

6 T Water

1 teas Maldon salt

2 C Heavy Cream

2 C Whole Milk (I used Macadamia milk and added 1 T powdered Milk cause I was out of milk)

6 T Corn Starch

7 large Egg yolks

6 T Unsalted butter softened, cut into chunks

2 teas Alexander Murray Scotch Whiskey 18 yr old (Can substitute w rum extract or more vanilla)

1 teas vanilla paste

1 vanilla bean sliced down the middle

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Ingredients for my butterscotch pudding. Used fresh egg yolks from my chickens

Directions:

Melt the brown sugar, salt and water in a large pot over medium/medium low heat. Bring to a boil and cook for 5 to 6 minutes, NOT stirring and not letting it burn. You can turn the heat down if necessary. Set aside to cool.

In a separate small bowl, mix the cornstarch with a little of the milk and stir until combined. Add the egg yolks and mix until smooth.

Add the cornstarch mixture to the rest of the milk, add the cream and whisk until combined. 

Return the brown sugar pan back to the heat. Add the milk/cream mixture and vanilla bean to the partially cooled brown sugar whisking constantly. It may seize up, but keep stirring and it will come together as you cook and whisk it. Bring it to a boil over medium low heat and cook until thickened. Keep scraping the sides and bottom of the pan with a rubber spatula.

Once the pudding is thick enough, take it off the heat, and put it through a fine mesh strainer. 

Add the room temperature butter, vanilla paste and whiskey to the pudding and stir until combined. Pour into a large bowl or into individual sized serving dishes and refrigerate until cool.

Next make the sea salt caramel sauce. Follow the recipe from this previous  blog.

Top the cooled caramel into the cooled butterscotch pudding dishes. Top with chocolate or toffee pearls from Kollar Chocolates or your favorite confectionery. Serve a dollop of whipped cream on the top of the pudding. It seriously needs this or it’s too sweet.

This recipe makes enough for 13 individual sized servings.

 

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Health Scare and How I learned about the Covid19 Pandemic and a Multigrain Bread Recipe

Health Scare and How I learned about the Covid19 Pandemic and a Multigrain Bread Recipe

Today is the day. Today is the day I break my silence. I haven’t written for a few months. It’s been one thing after another that has gotten in the way of my writing. Let me explain. 

 

In mid December, my husband became ill with kidney stones and life changed. I spent sleepless nights worrying about him, driving him to ER rooms for xrays, pain medications,and fluids. Then they scheduled a surgery the same day to put in stents in his kidneys which led to his bladder shutting down the next day and another trip to the ER, this time in Oakland. The doctor immediately gave him a catheter which relieved the pressure from the blockage.

 

He needed a lithotripsy appointment which would blast the stone into smaller pieces so he could pass them. But that appointment couldn’t be scheduled because the office that does the procedure wasn’t open for two weeks during the Christmas holiday. My poor husband didn’t attend any holiday parties because he was embarrassed about having a catheter. You can’t blame him, but it made Christmas extra sad. Eventually after 5 days Ken removed the catheter himself after watching a YouTube video and from directions from his urologist. Ken could sleep better and had less pain after the catheter was removed.

 

More CT scans and a trip to Antioch Kaiser on a Sunday to get a sonogram on his kidney. This was our new life. Many phone appointments with his medical doctor, urologists but not his surgeon because he was off for the holiday break. Let me just say, don’t get sick during the holidays.

 

Finally, the Friday after the new year, the lithotripsy appointment was scheduled for January 8th at Kaiser Hospital in Oakland which is one of the few hospitals that provide this procedure in California. Later they got him an appointment sooner on January 7th since Ken had plans to travel for work in late January and we were begging his doctors.

 

A week later, Ken passed the stones at work while I was in Disneyland at a pre-planned trip with the family. A week or so later, he went back into the urologist to have the stents removed after more xrays to make sure the stones were passed. 

 

Let’s just say I have taken a new appreciation to having good health. We’ve always eaten well as I usually cook every night. Ken has had a family history with kidney problems and has had them in the past. We weren’t unfamiliar with this illness, but we never thought we would have to go through this.

 

As I said earlier, Ken had to travel to Texas in late January and was gone for most of February with the exception of two weekend visits. During this time, I spent a lot of time on Twitter following what was happening in Wuhan China. People were dying from the Covid 19 Global Pandemic in masses. Crematories were working 24/7 according to some. 

 

Around this same time, I found Macrovoices.com podcast on Twitter and began listening to Erik Townsend who would interview people about finance and macroeconomics. Listen to the January 30th, 962 Hot Topic #6: Covid Pandemic Update episode with Chris Martenson PHD from Peak Prosperity.com.

 

I learned about the asymptomatic transmission about people that can shed the virus without being detected which makes it hard to contain.These people test positive for the disease, but have no symptoms.

 

In any case, in the past few months I have been shopping and preparing for the worst. I bought a huge bag of flour (which is the way I usually buy flour), lots of eggs, extra milk, extra sugar, etc… I even bought dry milk, and dry eggs in case we can’t get these commodities.

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My seedlings getting thinned out and transplanted into larger cell packs. I’m growing tomatoes, cucumber, pumpkins, squash, beans, sweet peas, shallots, garlic, onions, and more

I’ve also spent hours and hours planting seeds for my vegetable garden knowing we could have a food shortage in the future. I listened to John Barry on Peakprosperity.com who wrote the book Author of “The Great Influenza.” He also writes a survival blog and that has inspired me to get prepared for the worst.

 

I bought a generator in case we lose our electricity so we can charge our cell phones and keep our food cold. I’ve been making bread to feed my family since it is something that I can do to keep my family healthy. I use bread flour, whole wheat flour, spelt, flax meal, rye flour, oats and sunflower seeds to make a loaf of bread and will share the recipe later.

 

The new normal is we are on lockdown here in the East Bay Area of California and we don’t know how long it will last. We don’t have a vaccination yet, and we do not have immunity to this disease. We don’t have pharmaceuticals that are effective in treatment. We are told to wear masks if we are out in public and to wash our hands often. Most restaurants and stores are closed. Only essential businesses are open like grocery stores and hardware stores. Most people are working from home and schools are closed. 

 

I have been scared that my parents will get sick since they are older and have compromised immune systems. My father lives in a skilled nursing facility which is at risk since these diseases spread easily there. We haven’t been able to visit him recently, but we can call him to check in.

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Here I am with my dad when I last saw him on Jan 18th.

 

My mother’s immune system has been compromised for 6 years because she was diagnosed with a rare blood disease. It’s scary for all of us since if my parents do get the Covid 19, we won’t be able to be with them at the hospital and they could die alone. 

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Here I am with my Mom in front of my favorite tulip tree in our yard. Photo taken several years ago.

So today is the day I’ve decided to speak out about my life these last few months. I’m grateful my husband is better and my kids are healthy.  I hope all of you stay safe. 

Here is my Multigrain Bread recipe for you. This recipe makes 2 loaves.

Multigrain Bread

Ingredients:

½ C Rolled Oats plus more for top of loaves

1 ⅓ C Cooked Wheat Berries

½ C Flax Meal

1 C Soaked Bulgar Wheat

2 ¾ C Whole Wheat Flour

2 ½ C Bread Flour or All Purpose Flour

1 C Rye Flour

2 Tablespoons Kosher Salt

 

2 pkg Active Dry Yeast

½ C warm water

2 teas honey

 

6 T Softened Butter

1 ¼ C plus 2 T Warm Water

3 T Honey

1 T Molasses

½ C Guinness Beer or beer of your choice room temperature

1 Egg white plus 1 teas water mixed to brush on loaves before baking

⅓ C Sunflower Seeds plus more for top of loaves

 

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Crumb of my multigrain loaf perfect with butter and apricot jam.

Instructions:

Measure out all dry ingredients (Oats, flax meal, whole wheat flour, Bread flour, Rye flour, and Kosher Salt) into an extra large mixing bowl. Set aside.

 

Cook Wheat berries as directed on package. Cool.

 

Soak Bulgar wheat in 1 Cup warm water (drain)

 

Mix ½ C warm water (NOT hot) with honey and 2 packages of Active Dry Yeast and mix until dissolved. Will get bubbly.

 

In a large measuring cup, measure out 1 ½ warm water, honey, and beer together.

 

Add cooked wheat berries, soaked Bulgar and yeast mixture to a large bowl with dry ingredients. Can use a large stand mixer with dough hook instead.

 

Add wet ingredients to dry ingredients slowly adding softened butter in as well.Add sunflower seeds and knead or process on mixer for a few minutes. Let rest for 10 minutes. 

Continue to mix or knead for an additional 10 minutes adding extra All Purpose Flour if dough is too sticky.

Place dough into a large buttered bowl covered in plastic wrap and let rest for 1 ½ hours in a warm place. 

Cut dough in half, roll into two rectangles, then fold over and place into two buttered loaf pans.

 

Brush with egg white and water. Sprinkle oats and sunflower seeds on top of loaves.

 

Let rise again for 1 hour.

 

Preheat oven to 450 degrees. Reduce oven temperature to 400 degrees and bake loaves in center of the oven for 45 minutes to one hour or until golden brown. 

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Multigrain Loaf

Serve warm with butter and apricot jam.

Enjoy!

 

 

Thanks for reading my blog. Please leave a comment below if you have any questions or have something to share. 

 

 

 

 

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Don’t Panic, It’s Organic Ginger Chai Cupcakes

Don’t Panic, It’s Organic Ginger Chai Cupcakes

It’s that time of year again for baking. It’s December and you know what people do in December? They bake! I was talking to my friend Marie who also loves to bring holiday cheer to her neighbors every year by bringing them a plate full of treats. I randomly will bring my neighbors cookies and sweets, but not necessarily at Christmas time because I believe they feel pressure to bring me sweets also. I’m kind of picky and really only eat certain cookies and candies this time of year. So, I hate for anything to go to waste, especially since my husband doesn’t eat too many sweets. This is why I had to make my favorite dessert: An organic Ginger Chai Cake with cream cheese frosting and sprinkled with toasted coconut. This recipe will blow you away and you will crave it every year and not just during the holidays.

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I had a recipe for ginger cake with a dark stout beer and I couldn’t find it anywhere. I know I had it sitting on the counter last week because I wanted to make it. This is why I like to put my special recipes on my blog because I always know where to find them. If your recipes are anything like mine, you don’t want to take the time to look in every folder, and recipe file to find something. This can take forever! In my case I spent the whole morning looking through all of my recipes from Andronicos Cooking classes, Draeger’s Cooking classes and various clippings that I have saved over the years from all the magazines that I have read.

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#Calderas Toasted Coconut Chocolate Porter Beer and Molasses used for Ginger Chai Cake

Instead, I went to the trusty internet and quickly downloaded David Lebovitz’s Ginger cake recipe which he credited Claudia Fleming’s recipe for Stout Gingerbread Cake. I can never follow a recipe exactly. I follow both of them on Instagram and am constantly inspired to bake. I have to be a rule breaker and add or remove ingredients, just because. It’s fun to see how flavors mix and add ingredients that you are fond of. So I omitted the cardamon and added the Chai Tea, Chocolate, Coconut Chocolate Porter Beer, Maldon Salt, Vanilla pod, Cocoa Powder and used a different technique to incorporate the ingredients. I’m boiling the oil, beer, molasses and spices together like my friend’s Gingerbread recipe which I blogged about last year. By boiling the spices with the oil or butter, the flavor is more intense in the recipe. 

 

I’ve recently been inspired by chai flavors. My niece Beverly told me to go to Bouchon Bakery and order their Chai Tea, because she is a HUGE fan. I also love Bouchon Bakery in Yountville and will frequent there if I get the chance. I usually walk out with their Hot Chocolate and a pastry of some sort.  So this recipe is inspired by Beverly, Bouchon and the Caldera Toasted Coconut Chocolate Porter that I purchased from Whole Foods. The guy restocking the beer fridge talked me into this chocolate beer since he thought it would go perfect in my ginger cake. He was right! It turned out delicious and I’m excited to share the recipe with you so you can also have a ginger chai cake recipe anytime you  wish.

 

But first, a shout out to One House Bakery in Benicia where I get to meet a friend for lunch on Friday. This place is incredible. I was there last week after attending a Tea with my hiking friends. I bought a loaf of their sourdough bread and used it to make a stuffing for a baked turkey. Who doesn’t love stuffing? I cut up the loaf in pieces and dried them before adding chicken stock, sauteed onion, celery and garlic along with a lot of fresh parsley and poultry seasoning. So yummy.

 

As I promised, here is the recipe for Ginger Chai Cake.

 

Ginger Chai Cake

Ingredients for Cake:

1 Cup (180ml) Canola Oil (Or Bland tasting oil like Vegetable or Grapeseed)

1 Cup (250ml) Molasses

1 Cup (250ml) Dark Beer (I used Caldera’s Toasted Coconut Chocolate Porter)

½ C (100mg) Granulated Sugar

½ Cup (90g)  Brown Sugar

1.5 Tablespoons ground Ginger

1.5 Tablespoons ground Cinnamon

½ teaspoon ground Cloves

1/4 teaspoon ground Nutmeg

½ teaspoon Maldon Salt

¼ C chopped Candied Ginger or fresh peeled and grated (i make my own by boiling in equal parts sugar and water until soft) Trader Joe’s carries this ingredient.

½ Tablespoon Baking Soda (Added after mixture has come to a boil)

2 Chai Tea bags (I used Mighty Leaf Organic Coconut Assam)

 

3 large whole eggs, room temperature

1 vanilla pod, scraped

 

1 C. Sweetened Coconut. Bake on a sheet pan for 8-10 minutes in a 350 degree oven until brown. (Use to top cupcakes after spreading cream cheese frosting over cooled cupcakes or loaf.)

2 C. (280g) All Purpose Unbleached Flour

1.5 teaspoons Baking Powder

¼ C Dick Taylor’s Bulk Shredded Chocolate (Or your favorite cocoa powder. Chopped Dark chocolate would work as well.)

¼ C additional cocoa powder to coat muffin dish after smothering with butter flavored Crisco or spray with Non Stick Spray

1 T Butter Flavored Crisco to coat muffin pan (or use cupcake liners)

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#GingerChaiCupcakes with Vanilla Pod Cream Cheese Frosting

 

1 recipe Vanilla Pod Cream Cheese Frosting 

 

Instructions for Cake:

 

  1. Preheat Oven to 350 degrees (180 degrees C). Use a loaf pan lined with parchment paper or sprayed with non stick spray and another baking pan or  cupcake pan with paper baking cups or liners. Makes quite a bit of batter.

 

  1. In a medium saucepan, heat beer, oil, molasses, granulated sugar, brown sugar, ground ginger, ground cinnamon, ground Cloves, ground nutmeg, salt, and chopped candied ginger until boiling. Take off heat and Steep 2 pouches of Mighty Leaf Organic Coconut Assam Chai Tea for 10 minutes. Remove Tea Bags. Add Baking Soda and stir. Mixture will bubble. Set aside and cool.

 

  1. Measure and mix Flour and Baking Powder in a separate bowl until combined.

 

  1. Crack 3 large eggs into a bowl and add vanilla seeds.

 

  1. When molasses mixture is cool, add it to dry flour mixture with eggs and vanilla and stir until combined. 

 

  1. Pour batter into prepared loaf pan, muffin pan, or cupcake liners filling ¾ full. 

 

  1. Bake until toothpick comes out clean about 18-22 minutes. Or for 45 min to an hour if using a loaf pan. Cool. Remove from pan and frost with Vanilla Pod Cream Cheese Frosting.

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Vanilla Pod Cream Cheese Frosting

 

Ingredients:

1.5 C Cream Cheese softened

½ C. Unsalted Butter softened

2 C. Confectioners Sugar

1 Vanilla pod scraped (Cut vanilla bean in half lengthwise. Scrape out vanilla seeds) Or use 1 teaspoon Vanilla Extract

1 T Heavy Cream

½ teaspoon Maldon Salt

 

Directions for Cream Cheese Frosting:

 

Place softened cream cheese and butter in stand mixer and blend until combined. While Mixer is off add confectioners sugar a little at a time and mix until blended. (you can sift it first, but I never do). Add vanilla, salt and heavy cream until the frosting is a nice consistency. After cake or cupcakes are cool, put frosting in a decorator bag with a large tip and pipe onto cake. Sprinkle with toasted coconut for decoration. Option: chop more candied ginger and decorate top of frosted cake or cupcake.

 

Enjoy!

 

If you make the Don’t panic, it’s organic #GingerChaiCake, please leave a comment below and let me know how you like them. Share the recipe with your friends and loved ones. They will love you forever.

 

 

 

 

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Praise the Lard. An Evening With Tamales

Praise the Lard. An Evening With Tamales

Ready to try making home made tamales? In today’s blog I will give you ingredients and instructions for making the best mole sauce for the best tamales you’ve ever tasted. I worked up the courage to make these a few weeks ago for my family. My husband had been traveling, so I knew having a nice home made meal would appeal to him. My mother introduced me to Cardenas the new Mexican specialty store and I was inspired. Here are my recipes for home made tamales with pork and mole sauce.

Mole Sauce for Tamales

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All this Mole goodness made in my blender

Ingredients:

1 Bag Dried Pasilla peppers (about 6) Or whichever dried pepper you prefer

1 Bag Dried Ancho peppers (about 6)

Place these peppers in a dry Le Creuset pot to heat and release oils. Then soak in 2 Cups hot water for 15-30 minutes. Then add to blender with remaining ingredients.

¼ C Sesame seeds

¼ C Almonds

1 Plantain cut into chunks.

Heat these three above ingredients in a pot on the stove until caramelized. Then add to blender.

 

6 Prunes

1 Allspice

2 Cinnamon sticks

¼ C Peanuts

1 Tablespoon White vinegar

1 Tablespoon Dried oregano

½ C Beef broth, veggie broth or chicken broth

½ C brown sugar

4 ounces Mexican chocolate melted in microwave

1.5 C Herette Chocolate Hazelnut Porter or Guinness Beer. 

Add above ingredients to blender.

 

Take 6 tomatillos, 1 white onion, 4 garlic cloves, 

2 whole tomatoes, 1 green ancho chile and roast on a sheet pan for 20 minutes.

Put all ingredients into the blender and puree until smooth. Let mole cook in a Medium size pot on the stove for 1 hour or longer until flavors are combined. Set aside.

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My Mole Negro made from scratch

Tamale filling :

Take pork leg or turkey and cook until done. I seared pork cutlets, then boiled them slowly with fresh chopped herbs oregano, thyme and parsley, a white onion, 1 celery stalk and 1 carrot covered in water until cooked through, about 1.5 hours. Remove from water and cool. Fry in peanut oil until the pork is caramelized. Set aside.

Buy a pre made tamale puree at a Mexican specialty store. I went to Cardenas in Concord California. Make sure it isn’t (pina) pineapple flavor! First big mistake.

Didn’t realize I had made pineapple flavor tamale until I tasted it for breakfast the next day with a couple of scrambled eggs. Just horrible! Too sweet and I had to throw the entire batch in the garbage. What a waste!

Tamale recipe:

2 Cups Manseca or masa harina

1 Cup Chicken or Vegetable Broth

1 teaspoon baking powder

⅔ c  Fat Works Leaf Lard melted

 

Instructions:

Put all ingredients in a large bowl and stir until combined.

 

8 Oz dried corn Husks (soak overnight in warm water)

 

Next, make sure if you make your own tamales, you check the expiration date on the masa. It’s called Maseca and my friend picked some up for me at the store since she had a few things to pick up. After I had made and assembled more tamales,and steamed them, I tasted them. The masa tasted weird. Now I am not a tamale expert, but these had a funky taste to them. After checking the expiration, I realized my friend had gotten an expired bag of Maseca. Sad face.

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Here’s my Masa mixture for my Tamales.

In any case, my first try at this complicated meal ended twice in disaster. I’m not afraid to take the task again head on and make them again. 

If you fail, try again. Right? That is how we learn.

To assemble:

Take the soaked and dried corn husk and lay it on a cutting board or plate. Smear about 1/4 C masa mixture onto the husk which has the wider side on the bottom. Coat fried pork with mole sauce being generous. Take a tablespoon or two and drop onto masa mixture. Roll up carefully, being sure the sides of the masa meet to ensure they cook properly and they stay together while steaming. Fold larger end together and lay in a basket of boiling water making sure the water doesn’t cover the tamales. Fill basket and steam for one hour and 15 minutes on simmer making sure to refill pot of water as needed. Tamales are ready to be served!

Thank you to my Mexican friends Juanita and Silvia for giving me the courage to make these. I will give them a go again in the near future. Until then, go make something new. Give yourself time to research these Oaxacan customs and traditions and make tamales and mole for yourself and your family for the holidays. It is totally work the time and effort when you can present these yummy creations to your loved ones.

 

And thanks for letting me share my stories with you. 

 

Check out more of my previous blogs here. I’m going to make these shortbread cookies next with my apricot jam.

 

 

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Measurable Thrill in Oakland and a Blackberry Pie you Won’t Forget

Measurable Thrill in Oakland and a Blackberry Pie you Won’t Forget

Our family celebrated my son Curtis’ 34th birthday in the Berkeley Oakland area last month and we had a ton of fun. We ate and drank at Limewood, Mad Oak Bar, and at Mua Restaurant all evening long and truly enjoyed spending time together. It’s rare my husband and I get to take our boys Curtis and Andrew 27 out on a Friday night, so we took advantage of the opportunity. I’m hoping today’s blog will inspire you to check out Oakland and all it has to offer. Plus I will include my recipe for my home made Blackberry Pie.

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Our Hansome men Curtis and Andrew out celebrating Curtis’ 34th birthday at Limewood Bar Claremont Hotel Berkeley

 

I always do a ton of research before exploring a new area, yet trying to make reservations online isn’t my cup of tea. I never want to box myself into a time in case our plans change last minute. That’s why we started off at the Claremont Hotel and their Limewood Bar. Also Curtis didn’t wanted to miss the Warriors  game, so we were happy we could keep track of the score while eating dinner.

 

The Claremont is a special place because my husband and I stayed there on our wedding night over 29 years ago. It is a gorgeous historic place and I knew my boys would love experiencing the food and nightlife there.

 

My husband Ken was our designated driver so Curtis, and Andrew and I could enjoy ourselves and imbibe in fancy libations, but we first had to eat. We ordered the crispy Brussel sprouts made with fish sauce caramel, peanuts and cilantro, olives, ahi tuna with potato chips, the roasted chicken and lentils and their braised beef cheek in tagliatelle. The food was presented nicely and everything was delicious.

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Me and my number one son Curtis at Mua Restaurant checking out the art. My dad named him Montana since he was born on superbowl sunday 1985.

 

Andrew ordered a Guinness beer, Curtis had a cocktail and I had a glass of Cabernet. We asked the bartender where he suggested we go next and he recommended the Penthouse Bar Mad Oak. This place was very hip and popular. They had a rooftop bar that was packed with a fun crowd. They also had the Warriors basketball game showing on a large wall. We found a spot to sit at the roof top bar and enjoyed our drinks. Curtis had the vodka cocktail that was on special, while Andrew and I stuck with our beer and wine. We weren’t hungry yet, so we sat and talked and enjoyed the clear night and open air bar.

 

Next we went to Mua Restaurant not far from the last stop. We were lucky to find parking close by and an available table. We ordered more drinks, guacamole and chips, the half pound burger with fries, the “Mac n Cheese” made with butternut squash and cream and who knows what else. The night is a blurr and I can hardly remember much else. All I know is that we didn’t get home until 1:30 AM after dropping off our boys.

Mad Oak roof top Bar in Oakland

 

I can’t remember the last time we partied like this with our kids. It doesn’t happen on a regular basis, but we are excited to spend time with them, especially around their birthdays. I highly recommend spending the evening in Oakland and checking out the Limewood Restaurant and Bar, the Mad Oak Bar and Mua Restaurant.

 

Next you will find my favorite Blackberry Pie recipe. It’s the perfect dessert to go with your Valentine’s day dinner. It’s my husband’s favorite pie, so I had to have my friends over today and show them how to make it. We had a blast and you will too.

 

Be sure to share this blog with your family and friends on Twitter, Pinterest, Facebook or via email to a friend. And follow me for more fun recipes and travel posts.

 

Blackberry Filling for Pie

 Ingredients: 

6 Cups of Frozen Blackberries (3 bags of O Organics from Safeway or fresh if in season)

1 Cup granulated sugar

Juice and zest of 1 orange

½ t grated nutmeg

Pinch of Maldon Salt Flakes

 

¼ C Hanson’s Sonoma Organic Vodka Mandarin Flavored

2 T Cornstarch

 

3 T Tapioca Flour

3 T Unsalted Butter cut into chunks

 

1 whisked whole egg (used to brush on top of pastry)

 

1 T granulated sugar

1 T demerara sugar

 

Directions: 

Pour 6 Cups of blackberries into a heavy medium sized pot. Add sugar, nutmeg, orange juice and zest and salt and cook until bubbly.

Mix mandarin vodka and cornstarch in a small bowl and add to the pot of boiling blackberries. Cool.

Make pastry. Check out my previous post here: pastry recipe .

 

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This is Nancy’s blackberry pie. She chose to use fresh blackberries and bake them without cooking first. Looks so pretty

After mixture is cooled and pastry is rolled out and placed into pie dish, mix 3 T of Tapioca Flour into blackberries and pour into pastry lined pie dish. Dot with chunks of butter. Top with remaining rolled out pastry, crimp sides with your thumb and pointed finger to make a nice edge. Cut out a tiny whoel (I made a heart shape) in center of pie.

 

Brush with egg and sprinkle with both sugars.

 

Preheat oven to 400 degrees. Place filled blackberry pie onto a sheet pan and bake for 1 hour or so until crust is golden brown.

 

Let pie cool completely so that blackberries have time to gell and set. This is the hardest part. Serve at room temperature with vanilla ice cream.

Enjoy!

Teri:)

 

 

 

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Autumn Feast: Pumpkin Seed Pesto Caramel Apples and Apple Turnover Recipe

Autumn Feast: Pumpkin Seed Pesto Caramel Apples and Apple Turnover Recipe

I had the pleasure of joining my friend Lise and her husband at their property in Tahoe a couple of weeks ago. Lise had never been to Apple Hill in Placerville, and I wanted her to experience it, so she invited me up to her property after. After that excursion, we spent a couple of days cooking together, eating out at local restaurants, entertaining and exploring the cute town of Genoa Nevada.

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Carl and Lise at Walley’s Restaurant and Saloon

I met Lise while hiking the trails of Mount Diablo a few years back. She is a nutritionist and I love learning more about the health advantages of food. We can talk for hours about recipes and baking. And of course, we walked a lot while on this vacation. Sadly, my husband couldn’t join us because of his work.

 

First off, we stopped at Boa Vista Farms, where we bought decadent blueberry dumplings, blackberry dumplings, apple turnovers, and this is where we watched these caramel apples being made. Here’s the blog I wrote on my first trip there. They have everything apple. It’s quite a fun place to visit. Lots of activities for the kids and plenty of fresh fruit to purchase. My friends loved it so much that they wanted to go back to explore more farms on the way home.

 

Next, we drove to Carl and Lise’s home. It was lovely and we promptly took their cute dog for a walk around the neighborhood. For dinner that night we ate at David Walley’s Restaurant and Saloon. I had their French Dip and green salad and my friends had the ribs. It amused me to experience eating at a saloon. My friends told me that ordering a meal at the bar is much cheaper than eating at the restaurant especially if it is happy hour. And the food was really good. I had a beer on tap served with sliced oranges, my go to drink. I would recommend this place to anyone who needs to fuel their bodies and they have a resort on site for people that need a place to stay.

 

The next morning, Lise and I proceeded to take the family dog on a jaunt before cooking up a storm. The neighborhood is still being developed and  cottontail bunnies, jack rabbits, coyotes, rattlesnakes and scorpions are known to be living in the vicinity as well. This information made me a little on edge, since I’m not a huge fan of snakes. Luckily, we only came across one baby one in the middle of the road and he was harmless.

 

So when packing for the trip, I grabbed a few ingredients that I had in my fridge. I brought along plenty of fresh tomatoes, jalapeno peppers, canned olives, fresh corn, roasted beets, goat cheese, mandarin oranges, pistachios, bib lettuce, some of my homemade apricot jam, cheese and crackers for a cheese platter, refried beans,tortilla chips, sour cream, candied pecans, and herbs from my garden. I never leave the house without plenty of food.

 

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Little did I know, Lise had invited guests over for dinner, so my provisions came in handy. We spent the morning making corn salsa, a bean dip, zucchini quesadillas with pistachio-pumpkin seed pesto, and coleslaw. Oh my! The food we made was over the top stupendous. Lise’s guests were blown away by our appetizers, beet salad and main dish quesadillas. All of it was made with love and you could taste it in the food.

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Roasted beet salad w pistachios, mandarin oranges and goat cheese

Before the day got away from us, we headed town to tour Grover Hot Springs where we hiked around for a while. Feeling a bit hungry we stopped for lunch at The Pink House Cheese and Charcuterie Shop & Restaurant. We were amazed by their Fall menu selections as well as their selection of specialty foods smartly displayed on cute wooden shelves. Not only was this place located in an old victorian building, but their dishes were outstanding. I had their pork meatball on top roasted spaghetti squash and marinara, and Lise enjoyed their salmon burger with coleslaw, green salad and potato leek soup. Our waiter bragged about the chef from Philadelphia who was known for his meatballs. I found them a little bland, but they served it with a herbed goat cheese on top which made perfect sense.

 

Next was a quick stroll through the town of Genoa, where we walked by their country store, and Nevada’s Oldest Saloon where they have Sunday entertainment called porch parties. Of course there was an antique shop and my favorite store Sierra Chef Italian Pastries, (Purveyors of Bently Ranch Meats), which served coffee, tea plenty of goodies. You can also take cooking classes there! I was thrilled to see all of their ingredients stored on shelves in glass jars and their spices were stored in huge glass bottles. They must go through a lot of seasonings.

 

We were tempted by all the freshly baked goods, but don’t forget I was with a nutritionist. And we still had plenty of pastries left from Apple Hill.

 

Last stop was the Courthouse Museum where Lise and I browsed antique quilts, dolls, teddy bears, jail cells from 1865, the post office and the Genoa courthouse. I felt like I was back in an old western movie seeing how the small community lived way back when.

 

Back at the house, Lise and I prepared the remaining dishes for her friends who were about to arrive. Among the appetizers were corn salsa with avocado, candied pecans, bean dip with tortilla chips, and a cheese platter with my apricot jam and pineapple pepper jelly. Lise’s dinner entree of zucchini quesadillas with pumpkin seed pistachio pesto was exceptional and my roasted beet, goat cheese, mandarin orange and pistachio salad was delicious too. The evening went by too quickly for us all, but good memories were made.

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Lise’s zucchini quesadillas and pumpkin seed pistachio pesto

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Lise, Carl and their neighbors enjoying our Fall feast

High Hill Ranch was our destination before heading home where we collected apple and pumpkin donuts and a huge box of Autumn Glory Apples. They have been going fast in my house mostly because I love apple turnovers. Recipe below.

 

Fun was had by all during my mid week excursion in Tahoe. Lise and Carl were generous to let me stay with them and I’m thankful for their hospitality.

If you haven’t been to Apple Hill yet, it’s a must this time of year. Go hungry and take a few friends. They won’t be disappointed.

 

Apple Turnovers

Ingredients for filling:

3 or 4 Apples thickly sliced (depending on size about 3 or 4 cups)

1 C crushed Flaked Corn Cereal

1 C Granulated Sugar divided

1 t cinnamon (Penzey’s brand is best)

½  t ground ginger

½ t ground cardamom

½ t ground cloves

1 stick of unsalted butter (1/2 Cup) Cold cut into chunks

2 T Rum or Brandy

1 egg whisked in a small bowl

 

Mix ½ C sugar with spices and set aside.

Put cut apples in a bowl and pour rum or brandy over. Set aside.

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Pastry:

3 C Flour

3 T granulated Sugar

1 tsp kosher salt

8 Tbsp cold unsalted butter (1 stick)

¼ C. Shortening

3 Tbsp  H2O

1 egg, lightly beaten

2 tsp white distilled vinegar

Directions for making Pastry

  1.  In a  large bowl combine flour, sugar and salt. Using a pastry blended and working quickly to prevent butter from melting into flour, cut in butter and shortening until mixture resembles coarse crumbs. (or put mixture in food processor and pulse until combined) Another pie recipe here:Strawberry pie
  2. In a small bowl combine water, egg, and vinegar. Stir to mix. With a fork, mix egg mixture into flour just until dough clumps together and moist enough to pat together. If dough is dry and crumbly, add more water 1 Tbsp at a time. Dough should not be wet or sticky. (I use the food processor and pulse until combined.)
  3. Wrap and place in fridge for 30 minutes to rest.
  4. Turn out dough onto a lightly floured surface and roll with pin to flatten and cut into rounds about the size of the palm of your hand.
  5. Sprinkle each round of pastry with 1 T sugar, then 1 T crushed corn flakes. Lay 4 or 5 slices of apples on center of sugar. Sprinkle again with 1 T cinnamon, sugar mixture. Bless each turnover with 1 T butter and fold over pinching the seams. Place on a sheet pan lined with parchment paper. Proceed to make all turnovers until all pastry is gone and no apples are remaining. Brush with whole egg and sprinkle again with sugar.
  6. Bake in preheated 400 degree oven for about 15-22 minutes until brown and bubbly.

Serve warm with vanilla ice cream.

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Enjoy! If you liked this blog, please sign up and follow me to receive more recipes and any new posts. Thank you for reading as always.

Teri

 

 

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Tastes Like Vacation in Carneros and Biscotti

Tastes Like Vacation in Carneros and Biscotti

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Grapes just picked at Heirs of my Dream Winery Sonoma

 

Took a vacation day trip out to the Sonoma area last week. I’ve been wanting to check out the new Hanson Distillery along Hwy 12 in the Carneros Valley for some time. I’ve been passing this place and dying to go in, but I usually have my Dad in the car and he doesn’t want to stop at these places. While out and about, I also had the pleasure of walking around Homewood Winery, Troika Wines, and Ceja Vineyards. Of course I took advantage of checking out Domaine Carneros,  Napa’s Stanly Lane Smokehouse Deli, their pumpkin farm next door, and Starmont Winery and Vineyards.

 

Today’s drive was spontaneous and last minute. Never enough time to schedule a pal to go along with me, so I decided to go by myself. It’s so much fun to explore these hidden gems especially this time of year. The colors are changing on the vines, the weather is cooler, and there is a crisp breeze which makes me want to drive to the wine country.

First was a tour of Heirs of my dream Winery by Ellie. She showed me around the quaint property letting me get a glimpse into her world. I was attracted to this property because I heard a man singing loudly while cleaning out wine barrels. This property is perfect for weddings and parties. Have I mentioned it is brand new? Their website is barely up, but they are doing exciting things.

 

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Gorgeous venue.

 

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Krzystof and Hanson’s vodka

 

Next was a mango, habanero vodka cocktail at Hanson’s Distillery carefully prepared by a Polish guy named Krzystof. I learned all about the Hanson family who are passionate about vodka and originally from Marin. They are the first non-GMO distillery in the US and make their vodka from grapes. They have many flavors: cucumber, ginger, mandarin, habanero, and limited varieties of espresso and boysenberry. The drink was delicious, a bit spicy too because of the habanero vodka and their Tajin Clasico Chili Lime Seasoning rimmed glass. The espresso had a bold rich flavor with notes of chocolate. The property is adorned with a pond and gorgeous romantic trees. It’s quite an experience if you are looking for a fun getaway.

 

On the same estate was Ceja Vineyards, but they were closed. Troika Wines were right next door and were offering tastings, but I had to decline since I was at my limit after drinking the cocktail. Across the road was Homewood Winery, but I chose to move on.

I’ve always wondered what the enormous breathtaking beautiful chateau was that is along Hwy 12 on the hill, and was pleasantly surprised to find Domaine Carneros. Reservations were required, but I was happy enough to walk around the premises. It seemed a bit stuffy for my taste, but I’m sure well worth the tasting if you are looking for sparkling wine and pinot noir.
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Fancy Pumpkins in wheel barrow

On the way back to Hwy 29 on the left was Stanly Lane Smokehouse Deli and I was getting plenty hungry by then. The family run business owned by Wilcoxson’s are best known for their authentic pit smoked meats. Pulled pork, chicken, tri tip and brisket sandwiches are served just to name a few. I didn’t stay, since I was intrigued by their pumpkin farm adjacent to the restaurant. I’m quite the farmer, and appreciate what goes into growing these crops. This atmosphere is family friendly and a must see for locals and travelers alike.

My last stop in the Carneros Valley was paying a visit to the 50 acres of  Starmont Winery and historic Stanly Ranch. Gargantuan eucalyptus trees grace the property which draw you in and make you want to see more. It was quiet yet inviting and a nice place to spend a couple of hours. Since I was driving, I didn’t partake in their tastings, but will go back someday.

I enjoyed my day trip to the Carneros Valley. The habanero vodka cocktail is something I’d like to make for friends in the future. I will probably make one of my famous cheese platters to go with them as well. Included will be my pineapple pepper jelly from my homegrown organic serrano peppers. I also enjoy my blenheim apricot jam to accompany the brie and blue cheese.

So I hope I’ve inspired you to make a trip to the Carneros Valley with a few friends or loved ones. I know I will be finding my way back there soon also. But until then, here is my recipe for ginger, apricot, pistachio biscotti. They are chewy, not like an ordinary biscotti and a real treat.

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Candied Ginger Apricot Pistachio Biscotti

 

Ingredients:

2 C All Purpose Flour

1 C Granulated Sugar

1 tsp Baking Powder

3 eggs

2 T Sambuca (an Italian Licorice flavored liquor)

2 T Grand Marnier

1 tsp Vanilla

1 tsp Anise Extract

1 C whole Pistachios

1 T fresh Orange Zest

1/2 t  Saltverk Licorice Salt (found in iceland) or substitute 1/2 t Kosher

½ C chopped Crystalized Ginger

¾ C Mariani Dried Apricots

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Instructions:

Preheat oven to 325 degrees and line baking sheet w parchment paper or a silpat.

Mix flour, sugar, baking powder together in a large size bowl. In another bowl whisk eggs, both liqueurs, vanilla, anise, orange zest and salt.

Add egg mixture to flour mixture and stir until combined. Fold in pistachios, ginger and apricots.

Divide dough in half and transfer onto parchment paper into two 2.5 inch wide logs with floured hands.

Bake until golden in color, firm and dry about 20 minutes.

Remove from pan and slice loaf on a diagonal into ¼ in to ½ in thick slices. Arrange cookies cut side down onto a sheet pan and bake again for about 8 to 10 minutes.

Enjoy! Do you have a favorite biscotti recipe? This is one I’ve adapted from a culinary class taken at Diablo Valley College’s pastry program.

And here is a terrific recipe for scones dipped in dark chocolate.

 

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Cinnamon Rolls with a Boosey Twist Recipe and (Bay Area Restaurant Reviews)

Cinnamon Rolls with a Boosey Twist Recipe and (Bay Area Restaurant Reviews)

 

A couple of weeks ago my husband and I went for a bike ride into downtown Walnut Creek for Valentines Day. I had issues with my Apple iPhone that needed to be resolved so we decided to enjoy the day by riding into “the Creek.” It was a beautiful Spring like day and we both needed some exercise. Since we are practically empty nesters we aren’t running our kids to basketball games, soccer practice or baseball tournaments anymore. Instead we can leisurely take our time on the weekends and go on a hike or bike ride together. Last weekend was no different. The photos above were taken while I worked as a preschool teacher at Tassajara Learning Center.

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After our iPhone appointment, we took a chance for a quick bite to eat at True Food Kitchen. This place is usually packed, but we got lucky and landed two spots at the juice bar. I have heard great things about their restaurant from my hiking friends who frequently come here to celebrate birthdays. Excited to learn about the menu, the bartender walked us through the gluten free, naturally organic vegetarian, and vegan menu offerings explaining that they focus their food on anti inflammatory dishes. Dr Andrew Weil believes that by eating this healthy diet, people can avoid Alzheimer’s, heart disease and many cancers. I’m all for that.

What I was most excited to learn more about was their fresh juice drinks. They actually have a hangover drink  that has fresh pineapple juice, orange juice, honey, and coconut water. I have no idea if that would help a hangover, but I bet it is a big seller. Of course, I saw plenty of a few Bloody Mary’s being served which looked gorgeous with watermelon radishes used as a garnish.

I ordered the “Bright Eyes” which consisted of fresh pear, ginger root, beet, pineapple, turmeric and carrot juice, and it didn’t disappoint. We also tried the Inside Out Quinoa Burger made with hummus, tzatziki, tomato, butter lettuce, cucumber, red onion, feta and avocado. It is served alongside a generous portion of roasted butternut squash which my husband loved. I tried the Toast with winter squash, brussel sprouts, caramelized onion, lemon, saba and roasted hazelnuts. It was an unexpected delight being crunchy and yet sweet from the squash that was probably roasted with honey or maple syrup. Yum. I had to order light so I could make it back up the hill to our house on my bike!

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I have to say, I’m usually not a huge proponent of these restaurants since I think they are a “fad” or “trend” to for the younger generation. After all, I love a good burger. But it’s nice to eat extra healthy once in a while and my husband was thrilled with his Mediterranean dish. We found Opa Restaurant last week for a quick weeknight dinner. Ken was so happy to find this place because they serve lamb, chicken and beef sandwiches in a warm pita bread with tzatziki sauce tomatoes, onions and mint. He said it was his very favorite new place and that says a lot because he can be finicky.

While I’m at it, I may as well give a review of a fairly new restaurant located in Danville called Harvest. My friend Barbara and I met there a few weeks back after quick jont on the Iron horse trail. This place does things right. Barb and i met several years back when we our kids were at San Ramon Valley High School together in the choir. We also were both involved in the Vista Oak Chapter of the National Charity League. She volunteering with her daughter Lauren and me with my niece Jasmine. We had many good times together when our kids were young and now continue to meet up and have an occasional lunch or breakfast together. Barb recommended Harvest so we gave it a try.

First our server brought us a platter of their delicious wheat bread with a dollop of creamy butter with smoked sea salt and chives. I judge most restaurants by their bread and theirs  was to die for. For lunch, I ordered Di Stefano’s Burrata Toast cause I have to have burrata whenever I’m at a restaurant. This dish was the perfect balance of sweet, salty, creamy and chewy presenting the burrata along side prosciutto, figs and well dressed arugula. Delish! Barbara and I also shared the Harvest Cobb which the chef was nice enough to divide. The chicken was brined with a lemon sweet tea before it was flawlessly grilled and served with avocado, hard boiled egg, tomato and bacon. We passed on dessert even though their warm apple cobbler sounded appetizing. Over all, I have to give all three of these restaurants a thumbs up and we will definitely make it back for future visits.

It’s a good thing my phone is repaired and I’m back to blogging and taking photos again. I’d better get myself back home now and prepare a little something for the family.

But first here’s my recipe for Cinnamon Rolls with a Boosey Twist

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Ingredients for Dough

¾ C Sourdough starter (I made my own from 2 C pressed grapes in a tea towel, 2 C flour and 2 C water and let ferment for 1 week in a large glass bowl stirring every day) Not needed to make recipe, but adds a nice sour note to the recipe. Place in stand mixer fitted with flat beater. Mixes better than dough hook)

½ C warm water (warm to touch)

1 T yeast (Red Star Rapid Rise or regular dry yeast)

1 teas honey or 1 t granulated sugar

Mix these ingredients together in a small glass bowl with your fingers and let get bubby and add to mixer

 

1/4 C sourdough starter (not necessary, but makes them have a sour taste)

2 eggs room temperature

3/4 C Milk (warm on stove until luke warm, not hot) Or use milk powder which i always have on hand

2 T soft unsalted butter (plus 1 T to smear on glass bowl when rising)(plus 1 T for baking dish)

1 T Kosher Salt (do not forget this!)

¼ c granulated sugar (plus 1 t more for yeast)

1 Tablespoon Molasses (Adds a nice caramel flavor)

2 C Bread flour (maybe ¼ c more for kneading and rolling out)

1/2 C Whole Wheat Flour

 

Filling for Cinnamon Rolls

½ C unsalted softened butter

½ C granulated sugar

1 C brown sugar

1 T cinnamon

1 t ground ginger

½ t Maldon Salt

½ t ground cardamom

½ t ground espresso powder optional

1 T tapioca flour

3/4 C toasted pecans

 

¼ C Grand Marnier

½ C water

1/4 C Golden Raisins

¾ C black raisins (Dried cranberries, dried strawberries or dried blueberries make for a fun new breakfast treat)

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(Heat water in microwave in glass 2 c measuring cup and add grand marnier and soak raisins or dry berry fruit mix until soft) Drain and throw away liquid. This step allows the raisins stay moist and juicy in the cinnamon roll.

 

Glaze

1 T spiced rum or milk or water

1 ½ C powdered sugar

¼ t Maldon salt

 

Directions:

 

After placing Sourdough starter in stand mixer, add bubbly yeast mixture.

Add milk, egg and mix. Add in 1 C flour, mix and let stand for 5 minutes.

Then add salt, sugar, molasses and softened butter and mix again.

 

Little by little add remaining flour and mix on low speed until combined. Keep mixing on med to med high speed until dough is soft to touch and springs back when touched (about 8-10 minutes mix time) Or knead by hand until dough feels soft.

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Place in a buttered glass bowl and cover with a buttered plastic wrap in a warm spot and let rise for an hour. I put mine in an oven with the light on to keep warm. Fold dough over itself 3 times while turning bowl. Let rise again for 30 minutes. (overnight works well) 

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Assemble rolls:

Roll out dough on a lightly floured surface into a large rectangle until about ¼ t thick. Spread softened butter onto dough.

Sprinkle with both sugars evenly, cinnamon, ginger, cardamom, espresso powder, salt and tapioca flour.

Sprinkle soaked and drained raisins and pecans over dough.

Roll the dough tightly by starting at long edge and form into a long log. Cut with a pastry cutter or serrated knife into 1 Inch pieces. Place in a buttered baking dish or sheet pan with rolls touching. Let rise in a warm place, or fridge if you can possible wait. I baked mine immediately and they rose well.

Otherwise place in a preheated 375 degree oven and bake until brown and bubbly about 17-25 minutes.

Cool slightly and spread rum glaze over rolls. (if you prefer a cream cheese frosting use 4 oz or ½ pkg cream cheese, ½ C butter, 1 ½ C powdered sugar, ¼ t Maldon Salt, and 1 t vanilla- Or Rum!)

I especially enjoy making these boosey treats for my husband and son on a lazy Saturday or Sunday morning. They love waking up to the intoxicating smell of these yummy treats and I do too.

 

Hope you try my recipe and leave me feedback about your results in the comments below. Thanks for stopping by and reading my blog. It means a lot!

Teri:)

 

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