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Category Archives: Chocolate

Year in Review and Caramel Chocolate Shortbread Recipe

Year in Review and Caramel Chocolate Shortbread Recipe

Here’s the latest on what’s going on in my life lately, and I will share a delicious Millionaire Shortbread Bar recipe. My husband is still working from home. It has been a year and a month since the pandemic hit and the world changed. I will attempt to describe how things have been during this challenging time and how life has changed, maybe for the better.

Here are my girlfriends waiting for me to come say hi.

First of all, I have chickens. They are five months old now and quite a handful. I’ve enjoyed spending mornings and evenings with them just hanging out with them in their chicken run. They like to be cuddled and love it when I’m around bringing them treats. They have been my saving grace while stuck at home.

Last week’s hike up Bollinger Canyon “Devils Hole” Part of Las Trampas Regional Wilderness in California

As far as the community goes, I hike occasionally with friends, and love every minute of it. In fact, I should be out there on Las Trampas with them now, but decided to hang back and write a blog instead. We don’t entertain as much, but when we do, we really love having people over. I love to cook and bake, so sharing meals has been a passion and a gift I love to give to others. 

Some people are more careful than others as far as Covid 19 goes. One friend wouldn’t hike until she was fully vaccinated, yet others are more comfortable getting together in groups. When my hiking friends celebrate birthdays, we meet at a park, bring our own food and visit. It is lovely to interact and see people more. 

Yesterday, I met two hiking friends in Benicia for lunch. Suzette initiated it and also invited Marianne to join us. We ate inside in a large dining room and I felt fairly comfortable. Tomorrow, it will be two weeks since my second Pfizer vaccination. My husband gets his second Moderna vaccination today. Lunch at Ciao Bella was lovely and I’m grateful for days spent outside my house. 

Mostly, I’ve been working in my garden the last year. I experimented with growing corn, composting, vermiculture, and growing seeds and cover crops.  I chose not to hike today because I have about 20 more tomato and vegetable plants that I need to get into the raised beds. It stresses me out to have them waiting for me. I know. It sounds crazy, but these plants are like my babies. My hikes can wait.

After lunch yesterday, I drove to REI to buy new hiking shoes. I have so many holes in my current ones, that I have no choice but to get new ones. The whole experience was anxiety provoking. First, you are met at the door and asked to use hand sanitizer. Then there are arrows on the floor showing where you are allowed to walk. The nice greeter told me the shoes were located up the stairs, so I headed in that direction. Instead of picking up a shoe and choosing which one I wanted to try on, the whole area was roped off. An employee was guarding the shoes and asked me qualifying questions to see what kind of shoe I was looking for. 

Seriously, this guy was trying to visit with me and ask me personal questions while I was trying on shoes. So awkward. I just wanted to get the damn shoes and get out of there. It was strange to have this guy watching me try on every shoe. I kind of wanted a little privacy, you know? Maybe that’s weird. But anyway, I have bad feet and having the correct shoe is important, so it’s a serious matter for me. And I really didn’t want to tell the guy my kids ages. It always freaks people out when I tell them that I have a 36 year old son and a 28 year old son. Then I feel old because they are grown men now. Ugh. In any case, of course they never have my size, blah blah blah. Eventually, the two of them, yes now there was another salesman, brought me a pair that fit. Of course, they tried to get me to sign up for the club, so I could get a 10% discount and be able to return my shoes if there is a problem. No thank you. I hate sharing my email, so they can send me spam.

Of course, I had to check to see if Krispy Kreme Donuts drive through had any warm out of the fryer yummies. Nope. So I passed on that. 

So maybe it wasn’t that unusual of a shoe buying experience, but it feels weird getting out and leaving the house. Other than shopping for food, and getting my hair done, I rarely go anywhere. My husband Ken and I like to hike or go on bike rides into Danville. Sometimes we get food to go, but I usually cook. Last night, I heated up leftover beef pot roast, roasted carrots and potatoes for dinner. We watched a little TV and called it a night.

This morning, I will get the rest of the tomato plants into the ground before it gets too hot. It’s only mid April, but Northern California weather can change quickly and become hot and dry. In case you wondered where I buy my plants from, I go to the Contra Costa Master Gardeners website and buy from The Great Tomato Sale. Each plant is $4.00 each and they have a wide variety of peppers, herbs, squash and tomatoes. I always get extra, since they don’t all survive. I bought 17 tomato plants, lemon cucumber, spaghetti squash, butternut squash, basil, 3 types of kale, two types of lettuce, 6 pepper plants. We have critters that eat everything around here. My husband routinely traps moles, gophers, rats and mice. The owls and frogs sing to us at night. It truly is a magical place. Here’s a post about a farm in Tuscany

Here is one of my favorite treats that you can make ahead. They are rich and decadent and you only need a small piece to satisfy your sweet tooth. This recipe makes a lot, so you can share with neighbors and friends.

Millionaire Caramel Shortbread Bars

Shortbread Ingredients:

1C. Cold Unsalted Butter cut into chunks

¼ C (32g) Cornstarch

1 ¾ C (219g) All Purpose Unbleached Flour (could substitute rice flour to make gluten free)

1/3C (73g) Granulated Sugar 

⅓ C Light Brown Sugar

1 Lg egg yolk

¾ t vanilla extract

½ t Maldon Salt

Caramel Ingredients:

2 14oz cans sweetened condensed milk (NOT evaporated)

14T (198g) Unsalted butter cut into chunks

1 C (200g) Light Brown Sugar (Packed)

⅓ C (80ml) Light Corn Syrup

1 t vanilla extract

¼ t Maldon Salt

Chocolate Ganache Ingredients:

2 C (340g) SemiSweet Chocolate Chips

½ C Heavy Cream

1 t Vanilla extract

½ t Sea Salt (to sprinkle over bars)

Shortbread Crust Directions:

Preheat Oven to 350 degreesF (180degreesC).

Line a 17X11.5 Pampered Chef Bar Pan or Sheet pan with parchment paper. Can use a square baking pan. Bars will be thicker.

In a Cuisinart or large bowl Mix sugar, flour,cornstarch, butter, egg yolk, vanilla and salt until combined.

Press into the pan until even. 

Bake for approximately 20-30 minutes or until light brown.

Set aside to cool.

Caramel Directions:

In a medium size heavy pot, place 2 cans sweetened condensed milk, butter, brown sugar, corn syrup and whisk continuously on medium heat for about 10-15 minutes until caramel reaches 230 degrees with a candy thermometer. This process takes time. Don’t walk away or stop stirring. Add vanilla and salt and pour onto the shortbread crust. Spread evenly. Place in the fridge or let cool a bit before topping with ganache.

Chocolate Ganache

Heat heavy cream in a heavy small to medium size pot until almost boiling. Add chocolate and vanilla and stir until melted.

Pour onto caramel shortbread and spread evenly. Sprinkle with sea salt and cool in the fridge.

Cut the bars into squares and serve. This recipe can be made ahead and the bars will freeze for up to 3 months, but they won’t last that long. 

Enjoy!

Thanks for reading and I appreciate your feedback. How has this last year been for you? Have you had a similar shopping experience that you want to share? 

Teri

 

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The French Laundry Part 2 and a Chocolate Ice Cream Recipe You Will Come Back To Every Time

The French Laundry Part 2 and a Chocolate Ice Cream Recipe You Will Come Back To Every Time

The famous blue door to The French Laundry. We dined right next to it

I’m stuck sitting in my house all day because the smoke and ash from the West Coast wildfires are making the air unhealthy to breathe.The fires have charred over 2.5 million acres and it’s only mid September. I can’t imagine anything else that could go wrong in 2020. America and the world have been dealing with the Covid pandemic. We have missed weddings, funerals, concerts, and everything about our previous lifestyle and all this began a little more than six months ago. But August 23, 2020 will go down in history as being one of my favorite experiences ever, dining at The French Laundry in Yountville, California.

I’ve been following Thomas Keller (ChefThomasKeller)  and the Three Star Michelin Restaurant The French Laundry (tfl) on Instagram for years. I’ve walked through the gardens across the street from the restaurant every time I visit my dad at the Veteran’s Home in Yountville. I’m inspired by the organic produce they grow and look to see what flowers I can identify by name. Not only have I worked as a pastry chef, I’ve also been an avid gardener for over 30 years. So getting the chance to dine at one of the world’s 50 best restaurants, was a dream come true.

In January, my sister Sue booked a reservation in May for four to celebrate her daughter Marie’s 30th birthday. Marie takes after her auntie and is one of the biggest foodies there is. She knows her wine too, especially after working for Wente Winery for a few years.There is a great story of our day together in a previous blog if you want to check that out. When Covid hit in March, the restaurant had to close and pivot to outdoor dining reopening on July 8th. Our reservation was rescheduled for August 23rd, which happened to be my sister’s birthday. Perfect right? I was excited to be included in this fancy affair and couldn’t wait for August to come fast enough. 

When the day finally arrived, we started it off the right way by having brunch at my house first. Here’s the beginning of the story tfl Part 1. I didn’t want to go wine tasting at Robert Biale on an empty stomach, so I whipped up a few dishes to keep our tummies full.

The Bees home in the tfl gardens
Saying hello to my chicken friends

Before our reservation, we had to get coffee and hot chocolate and buy something at Bouchon, the famous French Bakery also owned by Thomas Keller. We then took a walk through the gardens, said hello to the chickens and the bees and took photos like we were having the best day of our lives. And we were. We even touched up our makeup and hair in the car so we would be ready for what was to come.

The time had come. It was 5:15PM, so my husband Ken dropped us off (a designated driver is always a good idea), took a few photographs and we walked up to the back entrance. We were greeted and welcomed with a smile. We gave our name and were escorted to our table. Just so you know, I don’t get to eat at places like this every day. I appreciate restaurants and bars and how they make us feel and that’s why I write about them. 

My niece Marie, Sister Sue and friend Sue Baker waiting for our experience https://letsmakemudpies.wordpress.com

Our waiter was handsome and had an English accent. Very charming. We were smitten with him. My niece is single so of course I wanted to see if he was available since I am a matchmaker. I bet you didn’t know that about me. Well, he was taken, so that was that.

 Marie brought a Del Dotto Rose sparkling wine and I brought a Red wine to avoid extra costs. Our waiter was nice enough to decanter the Italian Amarone Della Valpolicella Terre Molin red wine and open the sparkling wine to start. It was delightful. Light and plenty of bubbles. The perfect way to start the evening.

Then the tastings started coming. There was an amuse bouche of a cheese ball served in a cone dipped in white and black sesame seeds, chia seeds and flax seeds I think. We were also given hand made, perfectly cut out, flower shaped crackers filled with special cheeses that  came from the cheese maker Soyoung Scanlan at Andante Farm in Petaluma California. 

And lucky me, Chef Keller graced our table. I was so excited I could hardly contain myself. Chef’s are like rock stars to me. I had to give him my business card with my blog on it and share that I almost applied to a job to be his assistant 8 months ago, before I chickened out. Maybe I will get the courage to apply there someday. He was warm and professional and everything I had hoped for. He is an author of three cookbooks: Bouchon Bakery, Ad Hoc At Home, and the latest one Under Pressure Cooking Sous Vide, none of which I have. Hint. Hint. He also launched a magazine called Finesse in Dec 2010 that featured different themes of importance to Chef Keller such Design, Community, Preservation and Evolution. I must check these out. For $15.00 a month you can register for his Online Masterclass and learn how to poach perfect eggs, make pasta by hand and confit vegetables. Pretty cool.

Birthday Menu

I should have taken better notes because I’m trying to decipher the menu and compare it to the photos I took of the dishes. I can recall a special pastry that we were served along with their extraordinary butter made by Diane St. Claire, found only in Vermont by a dairy called Animal Farm. Chef Keller even had a cow named after him. I bet the pastry was made from heirloom grains provided by Glenn Roberts owner of Anson Mills in Columbia, South Carolina. The miller also grows Japanese buckwheat, French oats, Italian farro, legumes and antebellum corn. I’ve been experimenting with these grains and making bread by grinding grains with a Mocksmill that I purchased when there was a flour shortage. 

This dining experience is special because of the close relationship the chef has with the farmers like Sadie Kendall at Kendall Farms in Atascadero who makes creme fraiche, seafood purveyors like Island Creek Oysters in Massachusetts,or Ingrid Bengis Seafood for her lobster,  scallops and crab. Chef Keller buys only the best ingredients for culinary excellence and discriminating appetites such as special spices and olive oils from  Le Sanctuaire in San Francisco. You get the idea.

I won’t go into every bite with you here, but I will include the menu so you can look it over yourself. It’s totally worth every penny to have an experience like we had.

Dessert table at tfl

In my opinion, the best part of the meal was the dessert. We were presented with a birthday cake “Gateau Marjolaine” a hazelnut dacquoise, chocolate ganache and praline buttercream for the birthday girls that had fireworks coming out of it. No joke. Incredible. My niece was blown away and so were the rest of us. 

Did I mention Sue Baker, my sister’s best friend paid for Marie to have a special glass of wine selected from the wine cellar to celebrate her and to make her experience even better? How sweet was that? I can’t forget to address that my sister Sue paid for all four of us to dine at The French Laundry. It’s seriously unbelievable and added to the excitement of the day. Thank you Sue. So generous.

Our waiter and the box of chocolates
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Back to the desserts, because of course these were my favorite treats and the most indulgent part of the evening. They kept coming and coming. There were caramels, and a strawberry flavored one too. We tried a peach French macaron (My recipe here) and chocolate covered macadamia nuts. I ate a white sesame cake with yuzu glazed strawberries, served with cream and cosmos flower petals.

Our service was undeniably the best I’ve ever had and our waiters had the precise attention to detail, skill and expertise that you would expect from a three star restaurant. They anticipated our every desire. Only better. I’m pretty sure someone stood near our table the whole evening just in case there was something we needed.

I wish I had taken better notes because I can’t begin to describe what was served in a tiny coffee cup. I also couldn’t stop eating the fluffy white dessert with chocolate crumbles. You realize we had been eating for four hours at least nine or ten decadent servings of everything a person could ever want and yet, I couldn’t stop myself from eating every single bite. Then they brought out the chocolates and we could try as many as we wanted. OMG. To die for. Don’t tell anyone. I took a few home in my purse so I could save them for later. Delicious. Works of art. 

To make the day even better, the staff guided us through the kitchen for a tour. The kitchen is spotless and shiny like no other. Copper pots lining the walls, bins of tiny white and red onions probably coming straight from their garden across the street. 

tfl kitchen
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We laughed and giggled all the way back to the East Bay telling Ken all about the upcharge option of wagyu beef, and the stunningly, impeccably cared for grounds and the gently lighted ambiance when the sun went down.

Dining at the French Laundry has been the most relaxing and memorable foodie experience ever. We were treated like royalty by the most courteous staff. It was truly remarkable.

I hope you enjoyed my blog on The French Laundry. Meeting Chef Thomas Keller made my evening, but dining with my family and loved ones will be something I will always cherish. Thanks for stopping by.

The four of us at the end of our tour at tfl
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Follow my blog for more stories and recipes. 

CHOCOLATE ICE CREAM

Ingredients:

50g or ½ C. Cocoa Powder

40g or ⅓ C. Powdered Milk

150g or ¾ C. Granulated Sugar

10g or 2 T Instant Coffee powder Or Espresso

½ T Kosher Salt

100g or about 5 large Egg Yolks (Yolks ONLY)

360ml or 1½ C. Whole Milk

2 T Rum

480ml or 2 C. Heavy Cream

1 tsp Tahitian Vanilla Extract

Directions:

In a medium size heavy saucepan, place the cocoa powder, the powdered milk, granulated sugar, instant coffee, rum, salt and stir with a wire whisk. Stir in the egg yolks. Pour the cream, milk and vanilla extract into the pan. Whisk ingredients and cook over low to medium heat until the thermometer reaches 158 degrees F or 70 degrees C.

Mixing the egg yolks into dry ingredients
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For the next 25 minutes (set your timer), move the pan off and on over the heat keeping the temperature between 158-162 degrees F or 70-72 degrees C and constantly stirring. Stay with your ice cream base the entire 25 minutes.

Cooked chocolate custard
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Remove the pan off the heat, once the 25 minutes is up. Strain the custard through a wire mesh into a large bowl to remove any clumps.Cover with plastic wrap touching the custard directly onto the plastic to prevent a skin from forming on your custard.

Put the chocolate ice cream base into the refrigerator overnight or for at least four or 5 hours to chill. Pre chill the 2 quart bowl preferably overnight. (I leave mine in the freezer all year long, always returning to the freezer after my ice cream is made.) When ready to churn, take the frozen ice cream container out, add the chocolate ice cream base and churn according to the manufacturer’s instructions approximately 15-20 minutes or until doubled in volume. Remove it from the ice cream machine and place in a container with a lid and freeze until firm. 

This is my latest favorite dessert. It is fairly easy to make and keeps well in the freezer. Never lasts long in my house… Here is a video of me making the chocolate custard that is uploaded from my Instagram page.


 

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Taking it to the Streets in Rome for Pizza and Chocolate

Taking it to the Streets in Rome for Pizza and Chocolate

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The most delicious mortadella sandwich made at Roscioli Restaurant in Rome called Pizza Bianca.

It’s been a while since I’ve written. Life has gotten in the way of my writing and it’s time to stop letting things get in the way. Family illnesses during the Holidays have made me not feel like not writing and sharing my blog. I’ve been a hot mess! Luckily, things are better now and for this I’m grateful. On and upward as they say. Today is a new day. Thought I’d share a few stories and food photos about my time in Italy with my husband last Summer.

 

My husband and I had quite the year of travel in 2019, spending time in Rome, Venice, and Tuscany. We were away for two weeks celebrating our 30th wedding anniversary and my birthday. We had the best time together. One of my favorite memories was learning how to make spinach and cheese raviolis at a little villa called Casale in Val di Chio with Familia Buccaletti in Castiglion Fiorentino. Our cooking instructor Simona Giorgetti was wonderful. In addition to the raviolis, we made many gnudi, farfalle, tortellini, grissini’s and poppy and sesame seed crackers. Simona also brought a few other side Tuscan dishes such as Tuna butter and parsley pickle mayonnaise, cannelli beans made with sage, garlic and tomato, zucchini, carrots and green pepper with apple vinegar, garlic and olive oil, and a boiled chick pea dish served with onion, parsley, and  olive oil. After cooking for several hours we sat down and said “bon apetitto.”  We enjoyed our delicious humongous and shared a bottle of wine together. This experience was one of the many highlights of my summer vacation and we are hoping our new friend Simona will visit us in California some day.

 

While my husband and I were exploring Rome we had a small group food walking tour in Trastevere, Campo de Fiori and the Jewish Ghetto. Our travel agent and friend Nancy Solomon at Bridges World Travel organized the entire trip for us and we were pleasantly surprised. On this Rome tour we enjoyed various pizzas, pastas, cheeses, and more. We tasted a mouthwatering mortadella sandwich with pistachio or truffle in the dough of the focaccia from Ruggeri A Campo De Fiore. It is specifically called Pizza Bianca.

At Sette Oche in Altalena Ristorante and Pizzeria we ate more delicious pastas and learned that the name of the restaurant in Italian means Seven Ducks on a Swing. Just adorable, and they happen have a children’s book about it. The Catinari Ristorante & Pizzeria was another great spot where our group sat on the patio and tried a few of their fried arancini rice balls. Yum.

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Pasta Carbonara freshly made at Il Maritozzo Rosso Restaurant in Rome

Another great restaurant we happened upon was Il Maritozzo Rosso and Cucina. Ken and I were so hungry and were told to go to this famous pizza joint in Trastevere, but when we got there, I wasn’t impressed. Instead, I saw this quaint place around a corner and we went in to check it out. The owner’s wife was just sitting down for clams since it was past lunch time. The place had already cleared out from the lunch crowd. The bar stools which we were happy to take a seat in were chairs made out of books. So clever. Then I noticed they taught cooking classes and the owner Ed graciously took the time to teach us how to make our own pasta carbonara. It was a blast first watching the chef fry the guanciale (pork), then incorporate the eggs and cream and cheese into the hot pasta. It’s always a good day when I can learn something new in the kitchen.

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Me and Ed at Il Maritozzo Rosso Restaurant in Rome

 

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Pesto and pine nut pizza and Truffle and cheese pizza at Grano Frutta e Farina Bakery

After a tour of the Vatican, my husband and I came across Grano Frutta e Farina Bakery where we had this amazing zucchine pesto and pinoli pizza and funghi porcini tartufo and cheese pizza. This meal had to be one of the best bites that we had the entire two week vacation. This place has dried fruits, candied fruits, pastries, fruit crostata’s, cookies,  plus lots, lots more. I even noticed they have cooking classes in case you want to try making bread or pasta. Simply divine and if I knew about it sooner, would have taken advantage of this opportunity.

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My husband Ken holding a delicious cup of Venchi Gelato

Can we talk about the gelato in Italy? Venchi is a special gelato shop of which there are many throughout Europe, and favorite for all those chocolate lovers. I fell in love with their melted dark chocolate cup coated in fresh coconut which melts in your hand while you are eating the creamy cold espresso gelato, so that you have the perfect last bites of the most delicious chocolate and coconut on a hot summer day in Rome. Why isn’t there a Venchi in my neighborhood? Seriously, I would be the happiest girl ever. If you love chocolate my English Toffee  recipe is to die for. It is being made here.

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The best damn bite

Thank you for following along and reading my blog. I’m happy to share these experiences with anyone who may love food as much as I do. Here’s my blog on Venice.

Teri

 

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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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Family plus Wine, a Surplus of Stone Fruit and Apple Crumb Pie Recipe

Family plus Wine, a Surplus of Stone Fruit and Apple Crumb Pie Recipe

Being a writer has its challenges, especially for someone like me. Just finding the time to sit and write is tough, since I’d rather be out and about drinking wine and eating apple pie with family and friends. So you can imagine that I am behind on my blogging. Insert open mouth emoji here. But for today, I will cut myself some slack and reflect on my birthday lunch with my niece Marie at Wente Vineyards from last July. 

#MAKETIME with your family. Especially your niece

Me and my niece Marie in the new wine bar at Wente Family Estates

Not only am I behind on writing, but I’m behind on my quilting.  Baby Luna our newest great niece, is already 3 months old and I’ve barely begun piecing material together. Luckily, it has been hot and babies don’t need too many quilts this time of year.

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Congratulations Ben and Hajara! Baby Luna is precious

I’ve also needed to spend time in my garden clearing out dead plants. We had huge sprinkler problems when we were away in July and lost quite a bit of our annuals and perennials. In addition to that, many of my 20 tomato plants that I planted in March are in need of harvesting. I try to pick them biweekly at least, and then of course you have to cook with them, preserve them in jars, or freeze them before they go bad.

And lately we have been quite the entertainers, having guests over for dinner multiple nights of the week. Made ricotta and spinach ravioilis inspired by our Tuscany trip. It’s never boring at the Smyth house that’s for sure. 

 

Also there’s the huge crates of European plums that Andy from Andy’s Orchard gave me a week ago to make jam with. I have Reine des Mirabelles and Green Gage (Reine Claude) which are tricky to make jam with. (Another blog to write!) Yesterday, our friends The Roth’s blessed us with a huge box of Gravenstein apples which I can’t wait to process into sauce, pies and cakes. It’s exciting to think of all the goodies that should be coming out of my kitchen right now. It’s just that all these activities take time and energy and I don’t have a live in sous chef these days. My husband would rather be watching soccer games in his free time.

 

And then there’s training for walking The Camino de Santiago in Spain which I need to be in shape for in October. How can a girl choose which activity to get involved with first? I’m super ecstatic right now because my girlfriend Sandra who wanted to meet in an hour, just cancelled and rescheduled for tomorrow. Yeah! More time to write and my husband won’t be home until after his soccer practice around 9:30PM. A bonus…

 

Back to the birthday lunch story. A few months ago, my sister’s daughter Marie invited me to have lunch with her where she works at the newly renovated Wente Winery Restaurant called “Vineyard Table” in Livermore. The veranda dining room is elegant and perfect for a lunch date in the country. Make sure you check the hours before driving there because the restaurant is closed on concert days. Yes! They have summer concerts and lots of wine tasting. 

 

If you’ve never been to Wente, it’s quite the Farm to Table experience serving only the best wines for a delicate palate. Marie and I met there for lunch at the Arroyo Road property and were brought Wente’s classic small lot Brut to celebrate the occasion. We were immediately put in the right mood to have a good time as we always do when we get together. She is so sweet and generous offering to take me to lunch at this spectacular oasis.

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My gorgeous niece Marie, Wente Brut and roasted olives with mozarella

I was excited to see the new menu and we started by ordering the roasted olives, my absolute favorite. Next came the Shrimp a la Plancha- caramelized onions, fresh tomatoes from the garden, chili sauce, shrimp scampi, green Goddess dressing with sourdough toast. We shared Diane’s Garden Bowl- Red quinoa, sunflower seeds and feta cheese atop a bed of fresh greens with a balsamic vinaigrette. We were stuffed, but somehow scarfed down the warm salted caramel laden plate, chocolate ganache tart in pastry, seasonal raspberries, and sliced strawberries with dulce whipped cream. This dessert is perfect way to end any meal. We would have ordered espresso, but Marie was on her lunch hour and needed to make some calls.

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#MAKETIME Amy Hoopes holding flowers from my garden and my niece Marie in the newly refurbished Veranda room at Vineyard Table Restaurant at Wente in Livermore.

It was a treat to be greeted by the President of Wente Family Estates Amy Hoopes who stopped by our table to let me know how valuable Marie was to their company. Sadly enough, Marie has since moved on to a better opportunity, but will always cherish her Wente family.

After our fabulous lunch, we had a tour of the whimsical half acre garden previously an old cabernet franc vineyard. For the past 20 years, Master Gardener Diane Dovholuk has been amending the soil and composting with kitchen scraps and green waste from Chef Josh’s restaurant just steps away. They were growing heirloom tomatoes, peppers, corn, zinnias, marigolds, sunflowers, hollyhocks, grapes of course and much more.

 

The highlight for me was getting a glimpse of the rattle snake that they were transferring to another part of the property in a huge Rubbermaid garbage can by way of a small truck. They found him in a corner of one of the wine cellars trying to stay cool. 

 

I’m fortunate to have Marie in my life. My niece loves food, beer and wine almost as much as I do, possibly more. And I’m not complaining about the precious stone fruit and apples that I’ve been gifted. Everyone has to manage their time and I need to be more patient with myself. We are already in mid September, the weather is changing and life goes on. Trip to Spain blog here.

 

Thanks for spending this time with me and reading my foodie stories. Wente’s hashtag is #MAKETIME. How more relevant to today’s post can you get? Follow my blog for more adventures in food, travel and recipes.

Here’s the write up on the day Marie and I had in Healdsburg California together.

Ohhh! And here is my recipe for Apple Crumb Pie!

Apple Crumb Pie

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As you can see, I wasn’t 100 percent accurate on removing the apple skins for my Apple Crumb Pie. I’m okay with that

1 Pastry Recipe. See recipe for pie crust in previous blog post. Make this first and set dough in fridge for half an hour to rest while you slice apples.

 

 Ingredients for apple pie:

5 Cups of Gravenstein or Granny Smith Apples peeled and sliced into acidulated lemon water

1 Lemon juiced into a large bowl of water big enough to hold sliced apples

 

1/2 C Granulated Sugar 

1 t  ground Cinnamon

1 t  ground Ginger

½ t Maldon Salt

1 T Tapioca Flour

1 T Apple Cider Vinegar

4 T Unsalted Butter (to dot on top of apples before crumb topping is put on.)

 

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My ready to pop into the oven Cinnamon Gravenstein Apple Crump Pie

 

Crumb Topping

 

½ C Granulated Sugar

¾ C All Purpose Flour

½ C Cold Unsalted Butter cut into chunks

¼ t Maldon Salt

½ C Whole Almonds

1 t ground Cinnamon

1 t ground Ginger (or Cardamon is nice too)

 

Instructions:

Peel,pare and slice apples into a large bowl of lemon water.

 

Make crumb topping next. I put all ingredients sugar, flour chunks of cold butter, salt, almonds, cinnamon and ginger in a food processor. Pulse until mixture is mixed well and butter is incorporated into dry ingredients. (You can use a pastry cutter to cut the butter into sugar and flour and spices if you don’t have a food processor.) Set aside.

 

For the apples:

In a separate small bowl, combine the sugar, cinnamon, ginger, salt, tapioca flour. 

 

When apples are sliced take out of lemon water and dry on a clean kitchen towel. Put in a large dry bowl and sprinkle with apple cider vinegar. Then pour dry ingredients into sliced apples and stir.

 

Have pastry shell crimped and ready to go before you add apples and sugar mixture. (I always sprinkle a little granulated sugar on the prepared pastry before adding fruit. It helps the crust from getting soggy.) Pour sugared apples into unbaked prepared pie crust.

 

Sprinkle crumb topping onto apples dotted with the extra 4 T unsalted butter. Butter always makes everything taste better.

 

Preheat oven to 400 degrees. Place pie on a sheet pan in the center of the oven and bake for 45 min to an hour until apples look done and topping is a little brown. Cover with foil if the crust starts to brown too quickly. 

Yesterday I tried to hurry up the baking process by using the convection oven and turning temp down to 400 degrees. I think this just dries out the pie and it’s worth being late to the party and baking at normal 400 degree oven. Never rush a good thing.

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My half eaten Cinnamon Apple Crumb Pie

 

Serve alongside vanilla Ice cream of your choice. I like Kirkland brand sold at Costco. Caramel sauce can be a nice addition, especially during the Fall months.

 

Thanks again for reading my recipe. I’m grateful for the love and hope I’ve inspired you to bake something special.

 

 

Teri

 

 

 

  

 

 

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From Vine to Bottle in Livermore California and Ricotta Poppyseed Pancakes Recipe

From Vine to Bottle in Livermore California and Ricotta Poppyseed Pancakes Recipe

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Gorgeous grapes at Rubino in Livermore

 

Rounded up a friend last Wednesday to go wine tasting in Livermore. Maggie and I have talked about doing this for over a year and had it planned on the calendar for at least two months. She and I visited Steven Kent, Ruby Hill and Rubino and didn’t leave town until 1PM because I had a previously scheduled lunch date with neighbors.

 I have the nicest neighbors! Cindy, Joan and Nancy treated me to California Pizza Kitchen. It was the perfect lunch. I had half turkey club sandwich and a salad. My girlfriends even brought me gifts! A hand made knit scarf and cute blank stationary cards made by Joan, an adorable house plant from Nancy and pasta making tools and copies of favorite family recipes from Cindy and her Italian mother in law. It was already the best day possible and I have gratitude for these women in my life.

 

Back to the day in Livermore… Maggie and I met over 6 years ago at our neighborhood garden club. Again, how lucky I am to live in this great neighborhood!  You could say we bonded over garden walks, compost and Portlands’ chocolate tastings meeting. She and her husband have also lived in the neighborhood for 20 plus years. She is a red wine lover and wanted to take a day trip with me since she follows me on Instagram and sees the adventures I take.

 

She had called the day before to make appointments, but didn’t have much luck. I explained how I will usually “wing it” and drive around until I find an interesting location or side street that looks inviting. That system works in Napa, St. Helena and Healdsburg, but not so much in Livermore. We learned that they have 55 wineries there, and only 10 are open on Wednesdays. I guess my poor planning bit me in the bum that day, but we made the best of it. After all, how many wines can one taste anyway?

 

Maggie happened to have two free tastings at Steven Kent from a dinner auction item, so we started there. Instead of a flight, I asked for a pour of their 2016 SVS Cabernet Sauvignon from their Casa de Vinas Vineyard. Instead, our attendant would only pour me a little at a time. I thought this was a little strange, but I went along with it. Maggie wasn’t interested in the white varieties and only asked for the red varietals.

 

We learned Steven Kent Mirassou is a sixth generation member of America’s oldest winemaking family. Starting Steven Kent Winery in 1996, he specialized in Bordeaux grapes crafting small lot vintages of Cabernet Sauvignon.

 

The tasting room was dark, small and empty except for us and one other couple. We weren’t exactly welcomed with warm open arms either. We didn’t stay long hoping we would find a better experience elsewhere.

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Me and Maggie tasting wine at Ruby Hills Winery in Livermore

 

Maggie had done some research and knew that Ruby Hills Winery was open. Neither of us had tasted there before. I had been to the club years ago when my niece Jasmine and I attended a National Charity League Senior Presents program there. It was a special place, so I was excited to check out their winery. 

 

We weren’t disappointed although our Google Maps took us up over the hill in the middle of nowhere before we realized we were going in the wrong direction. I don’t think the WiFi was working, so we got a little lost. That isn’t an uncommon thing for me, unfortunately. The Ruby Hill building is enormous and grand with many country decorations inside adorning the walls. They sold jewelry, dark chocolate caramels from Something Sweet Chocolates, Rubino Estates Winery Orange Blossom and Wild Thistle Honey and of course wine. They also had a nice deli counter with many types of cheese, hummus, prosciutto, salami crackers and chips. I appreciate this gesture so people can enjoy their wine with food in case they are hungry.

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Hand made dark chocolate caramels with sea salt sold at Ruby Hills Winery

 

We were treated with the utmost care and respect at Rubino and I would highly recommend it. Our sommelier was friendly, helpful and easy going. She allowed Maggie to taste the reds of her choice from both the Estate Flight at $15 per person and the Jewel Flight at $20.00 per person. And she took off the tasting fee since she purchased two bottles of the 2014 Intesa for $34.00. Maggie really knows her wine and spits after she tastes. I tried a splash of just the 2015 Jewel Zinfandel which received 92 points from Wine Enthusiast and that was enough for me. 

 

We read about the Mello Cielo Vineyard Experience for groups which includes a tasting, then two hour tour on their vintage wine bus. Then a visit to Ruby Hill’s modern on-site production facility where one can see the winemaking process from vine to bottle. Our garden club members may take advantage of this opportunity. A few wanted to join us on our Livermore day out, but I only learned about it the day before. The private tour will require a minimum of eight people and a maximum of 14. There are two tours available daily, 11:15AM and 2:15PM and reservations should be made a week in advance. The price is $35.00 for non-members. Club members are only $30.00 and are allowed to bring one guest. Looks like a good time.

 

Mia took care of us at Rubino Estates Winery open since March of 2013, and is conveniently located around the corner from Ruby Hills, open since 2007. Both Wineries are owned by the Callahan’s, the Lloyd’s and the Brown’s.  They call this the Cal-Ital Winery only an hour South of Napa Valley. They feature exciting Italian varietals such as Barbera, Sangiovese and Nebbiolo as well as the classic Cabernet Sauvignon and Chardonnay. Mia’s family is from Sicily, so we had a nice time chatting about my recent time in Tuscany.

 

Maggie enjoyed Rubino’s wine tasting experience and we agreed to each bring home a bottle so that her tasting was free. I refrained from drinking, since I was the designated driver.

 

Rubino sells cheese at their deli counter with flavors such as Black pepper, Tennessee Whiskey, Basil Asiago, Espresso, Balsamic, Raspberry, Rosemary Olive Oil, and Chipotle that pair with each wine. Fantastic! The tasting room is 8,000 square feet and it’s nestled in between 150 acres of vineyards. Bocce ball courts are open Monday through Friday first come first serve. 

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Maggie and I didn’t take advantage of the food or bocce entertainment this time since we wanted to get back before the Bay Area commute traffic took hold on Highway 680. But we did stop off at a nursery to check out the flowers which seemed appropriate being that we are garden lovers.  I bought a small lemon verbena because the one I had last year died in the frost. It’s a beautiful fragrant leaf and nice in iced tea or lemonade.

My day with Maggie was delightful and adventurous. Maybe next time we will bring the rest of the garden club clan with us to experience the great wines of the Livermore Valley.

Here’s my recipe for Orange Poppyseed Pancakes with Ricotta. It’s perfect for a Sunday Brunch with family and friends.

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Orange poppyseed pancakes with ricotta.

Orange Poppyseed Pancakes with Ricotta

Serves 4 people

Ingredients:

1 C unbleached All PurposeFlour

½ C Almond Flour

¼ C Granulated Sugar

1 t Kosher Salt

1 t baking powder

 

½ C plus 2 T Ricotta Cheese

3 whole eggs separated

1 ½ C Milk 

½ C Heavy Whipping Cream

1 t Rum Extract

1 t Orange Extract

1 T Orange Zest

⅛ C Poppy seeds

Unsalted butter used for skillet

Confectioners sugar for dusting 

Pure maple syrup

 

Directions:

In a blender, place 3 egg yolks (whites to go in a stand mixer), milk, cream, ricotta, extracts. Blend on low until combined. 

In a small bowl mix all purpose flour, almond flour, sugar, baking soda and salt. Pour into blender and mix with wet ingredients on low and batter is smooth.

In the stand mixer, using a wire whisk, mix the room temperature egg whites and a tiny pinch of salt until small peaks form. 

Add the whipped egg whites to blender in three increments mixing well, but not for too long.

Using your large nonstick skillet, melt 1 Tablespoon of unsalted butter on medium heat. Pour or ladel about 1/2 C of the batter onto the hot skillet and sprinkle with about ½ t poppy seeds and cook for about 2 minutes or until edges are golden. Flip carefully and continue to cook for 1-2 minutes more until pancake is cooked thoroughly. No one likes a wet on the inside pancake.

I fold mine like a crepe, folding it onto itself twice like an omelette. Eat right away or keep in a low oven in a baking dish. Serve with fresh fruit peaches, strawberries or blueberries or whatever is in season and pure maple syrup. Mine were perfect all by themselves and didn’t need adorning other than a shake of confectioners sugar.

Enjoy!

Thank you for reading and sharing my blog. Hope I’ve inspired you to take get away day and enjoy a glass of wine or two. And here’s a glimpse of what Venice Italy was like.

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The best part of visiting #Venice is riding on a gondola

 

 

 

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Sparkling Wine Summertime Fling in Yountville and Pastries at Bouchon

Sparkling Wine Summertime Fling in Yountville and Pastries at Bouchon

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My Dad Ron, niece Marie, me and Sister Susan at Ad Hoc’s Sunday Brunch

I’m struggling about what to write about since I have loads of ideas and travel, foodie experiences still to share. My husband and I went to Italy 3 weeks ago and I’ve got so many stories, it’s hard to know exactly where to begin.  I will make it easy and write about my experience in Yountville last weekend with my dad Ron, older sister Susan and niece Marie. It had been some time since I had visited my dad at the Veterans home, at least six weeks and I was missing him. My sister organized the day and went along for the fun day at Ad Hoc Restaurant, Domaine Chandon and Bouchon Bakery.

 

We began our journey to the wine country at 10AM last Sunday. We didn’t have reservations anywhere, yet we weren’t too concerned as there are so many great choices when you brunch or dine in #Yountville. It was a hot summer day and my dad can’t tolerate the heat, so we were thankful we found a lunch spot indoors.

 

We had heard about Ad Hoc and Addendum which serves crispy fried chicken on picnic tables out behind Ad Hoc Thomas Keller’s famous restaurant. I’ve eaten at several places in the area, but had never experienced eating at one of the most famous chef’s restaurants in the world. So you can imagine my excitement when the hostess offered us a table outside.

 

After seeing my Dad stumble in, the hostess offered us a table available inside, because my father would not have handled the 85 degree August day well. The hostess had explained to me that the menu was limited and that they offered a brunch tasting menu that was served family style for $40.00 per person. I was excited to eat there and would have agreed to anything. I should also admit that I said I was a food blogger. Maybe that information helped us get a table because the place was packed. 

 

My Dad was giving me the stink eye after reading the menu. You see, his favorite restaurant is Sizzler so he can order steak and lobster. The rest of us family members loathes that food and ambiance since we want the best farm to table experience in Napa Valley, not a tough, hard to chew steak.

 

And not to mention, he doesn’t eat with his teeth! He has dentures and takes them out when dining so he can taste his food. Most of the time we are sitting across from him watching him like a hawk so he doesn’t choke. Poor guy is 81 years old and should be able to eat wherever he wants.

 

So you could see how this brunch tasting menu Spinach Salad, Chorizo Hash and K + M Peruvian Chocolate Tart wasn’t anything to get excited about. We decided to order the fried chicken which was $26.00 extra and only 4 small pieces, but it kept my dad satisfied since he wouldn’t touch the salad or the hash. We also ordered a bottle of Domaine Carneros Cuvee de la Pompadour, Brut Rose’ from their extensive wine list for $72.00, since ordering four glasses of sparkling wine is more economical and usually equal to that price.

Here’s a salad I prepared for me and my husband. Recipe for dressing below.

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Chicken nectarine salad with caramelized walnuts

The waiter was generous and brought us bread from Bouchon Bakery with olive oil and balsamic vinegar after I asked. The service was top notch, yet the food was blah. I hate to write a bad review of Thomas Keller’s restaurant Ad Hoc, but we weren’t blown away by their overpriced food. My dad hates bell peppers, so the waiter took that into consideration and provided him hash with red bliss potatoes, mushrooms and onion confit. The dish had a tomatillo sauce on the side which probably is why dad ignored all of it. Back when we were growing up, my mother would sneak bell peppers into his meals and that could have contributed to the demise of their marriage. We expected orchard figs in spinach salad, and not one of us got even one1 There was toasted pecans, garden watermelon radishes which came from the gardens across from The French Laundry which thrilled me, and it was tossed with honey vinaigrette. The fried chicken was worth every bite, even though two of the peices were wings. We learned Addendum has limited hours, so be sure to checkout their website if you plans include mouth-watering fried chicken.

 

Don’t get me wrong, we were ecstatic that they could accommodate us and happy to have experienced this fine restaurant. I didn’t get to check out the rest of their menu, but saw that they did offer steak for $60.00. Looking back, we should have ordered Dad the steak, and everyone would have been happy. After all, how can one complain when you are in wine country on a sunny Sunday, summer day?

 

Our waiter spoke highly of the K + M Chocolate Tart with peanut butter mousse and chocolate pearls. It looked pretty, and tasted fine. I’m not a peanut butter lover, so I swiftly scooped off the peanut butter buttercream and dove in with my fork. Dark chocolate is my favorite, so I took a bite, but this tart didn’t meet my expectations. I bet if I had ordered an espresso I would have enjoyed it more.

 

$400.00 later, and much poorer, we took Dad back to his room at the Veteran’s Home. He was ready for his nap yet my sister, niece and I weren’t ready to call it a day. Domaine  Chandon was right next door to my Dad’s place, so it seemed the best choice for our next tasting.

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My Sister Susan and her daughter Marie chilling with Domaine Chandon in Yountville California

 

Marie works for Wente Vineyards and was able to score a professional discount on Chandon’s Reserve Pinot Noir Rose’. We spotted great seats on chairs in the lawn area overlooking the mountains in the distance. We sat for hours chatting about the food in Italy and my niece’s pasta making adventure with her relatives near Bologna. We exchanged stories, recipes and good times while sipping on our cold sparkling wine. 

 

Next up was Bouchon Bakery where we bought hot chocolate, French bread, French macarons, chocolate chip cookies and a single currant scone for my breakfast the next day. If you haven’t been there yet, it’s a must see, must taste extravaganza. They sell everything from baguettes to shortbread,  caramel popcorn, or try their chocolate almond toffee. Here’s my recipe for English Toffee. (They also sell French Macarons which I learned how to make yesterday with my neighbor’s daughter Caroline. I will share the recipe some time soon.) We were happy with our loot and were ready to have my sister drive us the hour back to the Bay Area with our goodies.

All in all, a good day was had by everyone. Brunching in Yountville with my family has always lifted my mood and filled my heart. I’m lucky to share these experiences with my loved ones and glad we live fairly close. I guess I will have to share more about my Italy trip on my next blog.

 

When was your last brunch date? Have you participated in any Italian cooking classes? Please share in the comment section below and follow along by signing up to receive my future blogs.

 

Thank you for stopping by my blog. I hope I’ve inspired you in some way to step out and take a foodie trip. And here’s proof that I can make focaccia Pizza

Have you ever had last minute company on a warm summer evening? We invited our friends Noelle and her husband Mark to dinner last night. We were planning on going to a local Rolling Stones Concert in Broadway Plaza, but decided to stay close to home instead. Sure enough, our good friends John and Karen Tusting texted me asked if they could stop by with a gift for me. I said, “Sure!” I was excited when John and Karen brought me Alice Waters’ cookbook Chez Panisse Vegetables. This was a cherished cook book by John’s “foodie” uncle, but he had since passed and they didn’t have a use for it.

Lucky me. I met Alice many years ago when working a a sous chef at Draeger’s Cooking School in Blackhawk California. She was signing books for “The Art of Simple Food” cook book. I have been to her Berkeley Restaurant Chez Panisse a few times since and am in love with her and her food. I had the best salad of my life while eating there and it was the best organic greens, lemon, olive oil and salt and pepper. That’s it! But it was fabulous.

And not only did we have Noelle and Mark for dinner, but Johnny and Karen decided to join us. They picked our ripe peaches, grilled them and helped assemble the salads. Mark brought the tortellini and we served it with my Bolognese sauce and Parmesean cheese. We also had a bacon, lettuce, cheese and tomato salad with another home made vinaigrette. I probably made too much food, but no one leaves hungry when they come to our house. I served vanilla meringues with vanilla ice cream, passion fruit curd, lemon curd and white chocolate for a light dessert. Sent them all on their way at the end of the night with bags of peaches and left over meringues. The perfect evening.

Here is my recipe for the perfect summer salad dressing.

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#Strawberry Balsamic Summer Salad Dressing

 

Strawberry Balsamic Dressing 

Makes 4 Cups

Ingredients:

⅓ C. White Balsamic Modena Vinegar (Trader Joes) or Champagne Vinegar

2 T. Dijon Mustard (Grey Poupon)

⅔ C. Grape Seed Oil (or a mild flavored oil like canola) plus 1 T divided to cook onions, shallots and garlic.

1 small shallot minced (2 T)

2-3 garlic cloves minced (1-2 T)

White onion minced (2 T)

1 T Raw Honey

2 T Plum Jam (John Tusting’s is the best- but any kind will do)

1 container of fresh washed and stemmed organic strawberries (about 1 ½ Cups)

2 whole peeled Pink Grapefruit 

¼ C fresh lemon juice

¼ t Paprika

Pinch Sea Salt

½ t Black Pepper

 

Instructions:

In a small pot on medium heat add 1 T grape seed oil, minced garlic, shallot, onion and cook for 2-3 minutes. Turn off heat. Add Raw honey to pot until melted. Cool.

 

In a large blender add vinegar, oil, mustard, hulled strawberries, plum jam, pink grapefruit, lemon juice,  paprika, salt, pepper, cooked garlic, shallots, onions and honey and blend until combined. Refrigerate.

 

This dressing can be used in a variety of salads. 

We used it on top of mixed greens, candied sliced almonds, burrata cheese and grilled organic peaches from our tree. 

 

Enjoy!

 

Teri:)

 

 

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Lifetime Pursuit of Gelato While Touring Italy and an Apricot Shortbread Recipe

Lifetime Pursuit of Gelato While Touring Italy and an Apricot Shortbread Recipe

 

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The best part of visiting #Venice is riding on a gondola

I’m excited to write again. I’ve been traveling in Italy for the past couple of weeks on vacation with my husband. We celebrated our thirty year wedding anniversary there and I didn’t bring my computer to write a new blog while away. But don’t worry, I did plenty of research eating and drinking my way through Venice, Rome, and Tuscany. Today, I will share a story or two about the Italian people we met, the food we ate, specifically the gelato, and reveal my apricot sable cookie recipe.

It’s honestly so hard to decide where to begin. We ate the best gelato, pasta, pastries and coffee of our lives. I had to stop in just about every patisserie or chocolate shop wherever we walked. My poor husband would wait outside and fiddle with his camera or people watch while I was picking out the best treat to fill our bellies so we could keep up with the next destination.

Can I first give a shout out to our travel agent and friend Nancy Solomon with Orinda Travel? Nancy led our last trip to Iceland which was phenomenal and was instrumental in making our anniversary in Italy memorable. We can’t thank her enough for the perfect itinerary, excellent hotels, delicious food and farm tours, and making all the plane reservations and Vatican, Statue of David, and Colosseum tickets. We basically handed over our credit card and she planned every detail for us. Nancy asked all the right questions and I wouldn’t hesitate to use her services again.  This adventure was personalised so that we could relax and enjoy each other. It was a trip of a lifetime and ultimately the most romantic vacation that we’ve ever been on.

My husband and I agree that we ate the best breakfasts at the Michelin rated restaurant at  Hotel Ai Reali in Venice and we ate the best pizza and gelato in Rome. Since this was our first time in Venice, we were blown away by all the superb breakfast options to choose from. There were mini pancakes which popped out of a machine made on the spot and all of the different toppings like crema di nocciole (hazelnut spread), sciroppo d’acero (maple syrup), miele di acacia (acacia honey), jams from every fruit possible like orange marmalade, triple berry, strawberry, apricot and sour cherry my favorite. Delish.

 

Ai Reali Restaurant served many baked goods like a plum cake, crostata, heart shaped gingerbread cookies, orange cake, donuts, muffins, croissants, and freshly baked breads of all kinds. There was a cheese and charcuterie platter, fresh greens with olive oil and balsamic, scrambled eggs, bacon and sausage, fresh fruit, yogurt and more. I had a glass of prosecco and cappuccino before we left for the day with coppa, salumi, ham and cheese croissant sandwiches which sustained us when we got hungry in the afternoon. 

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The sandwiches I made from our breakfast spread at Hotel Ai Reali in Venice.

The art in our hotel in Venice was colorful and inviting, many pieces made with murano glass from Vetreria Artistica a Murano Glass Factory in Venezia. Spectacular.

 

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Poli Distillerie in Venice

We also made it to Poli Distillerie where I sampled  grappa, sambuca (a licorice liquor), limoncelli and who knows what else. This place was cool and trendy. I had never sampled grappa before, so why not embibe in Venice before exploring St. Mark’s Square and Basilica?  I couldn’t stay long because my husband was yet again, waiting outside, but had time to purchase a few gifts for my boys. Ken doesn’t drink, so it was not the best time to learn about Poli and what they offer. I’ve never seen it sold in America, but that’s not saying much since I don’t shop for hard alcohol and liqueurs often. I’m known for stopping at distilleries in Sonoma

 

Can we talk about the worst experience we had in Venice? This happened after our gondola ride. We finally had our fabulous gondola ride, which I had to talk my way into  because my husband always wanted to save money and walk everywhere. The gondolier warned to only eat at the restaurants that had small menus. He was from Venice and seemed to know what he was talking about and it makes sense after all. So after he recommended Hosteria Al Vecio Bragosso and we saw the extended menu, I was perplexed. 

 

This waiter didn’t like me in the least and came back 6 times in 10 minutes, which just pissed me off. He acted irritated with me the whole evening, and eventually had another waiter check on us. He even brought me Chardonnay after I asked for Pinot Grigio! I was afraid of having frozen fish, like the gondolier had warned us about, so I eventually ordered pasta with Bolognese sauce and it was just fine. 

 

We even had a guy selling roses at this same restaurant who came by the table and asked me if I wanted a rose. I said, “no” and he scurried away. A little later, the same guy basically handed me the rose, then came back later and asked my husband for money to pay for it. Such a scam. But we had experiences like this in Thailand, which tainted our time there, and yet we completely understand that these locals have to make a buck and see us Americans as easy money.

 

On the fourth day, we took a train to Rome and made it to the Palazzo Navona Hotel to settle in. We had dinner at Lion, a contemporary Italian Restaurant and Cocktail Bar located across the street. Lion was the swankiest restaurant we have ever eaten at. It was bright cobalt blue with geometric floor tiles, fancy cocktails and a smart vibe. We ate oysters, grilled octopus, beef tartare, and a puffed polenta with cod cooked perfectly. Their country style bread, olive oil and balsamic didn’t disappoint. We ended our meal with a caffe corretto cappuccino, chocolate and peanut truffle and a passion fruit gelee which I think was complimentary. It was quite the culinary experience being in extraordinary Rome, Italy for the first time. 

 

But that meal wasn’t our favorite while tasting what Rome has to offer. Grano Frutta e Farina had the best pizza. I had the funghi porcini-tartufo and Ken had zucchine pesto pinoli. We were always starving after walking for miles around the Colosseum, the Sistine Chapel and we went into every basilica we walked by. Incredible.

 

 

On to the gelato. My very first experience tasting gelato was at Venchi in Venice near St. Mark’s Square. Oh my! I was so excited to see this chocolate gelato shop also known as #cioccogelateria in Italian. I was asking Tomazzo questions about his favorite chocolates to get the inside scoop. My husband and I shared a cup with two different flavors and I honestly can’t remember which flavor I had. I do remember how they line the paper cup with the most delicious liquid dark chocolate and dessicated coconut before they add the gelato. And it’s the dreamiest sweet treat after walking for hours in the humidity and 90 plus degree weather. I can’t understand why the US hasn’t picked up on this concept. Because after you hold the cup of gelato in your warm hands, the chocolate on the bottom of the cup melts, and after your last taste of the cold gelato, you get this incredibly rich spoonful or two of dark melted chocolate and coconut. It’s my all time favorite treat, and that is saying a lot.

 

I will end today’s blog with these pictures and fond memories of our time in Venice and Rome. There is much much more to share, but this will suffice for now. I think I took over 1000 photos, so it has been somewhat overwhelming getting my ideas and photos in order. Now it’s time to find a good gelato spot in  Northern California. Help a girl out here. Any one know of one?

 

Thanks for stopping by and reading my latest post. I’m honored to be able to share by travel and food experiences with you and am happy to leave you with my shortbread recipe. 

 

Shortbread Cookies

Ingredients:

2 Cups Unsalted Butter

1 Cup granulated Sugar

4 Cups Bread Flour

1 Cup Cake Flour

½ teaspoon vanilla bean

¼ teaspoon Kosher Salt

1 Tablespoon Saltwerk Licorice Salt (Bought in Iceland)

 

Directions:

Cream butter, add sugar gradually and cream well. Add both flours, vanilla, and salts and mix well in a standard mixer. 

 

I use round cut outs used for biscuits in varying sizes to get desired outcome. 

 

Bake on a parchment lined sheet pan in a preheated oven at 350 degrees until done and slightly browned on edges about 9 minutes. Cool on wire rack.

 

Fill with apricot jam, or whichever filling you prefer. Serve right away with your favorite tea or coffee.

 

 

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You Must Be 21 in Santa Cruz California and a Fabulous Carrot Cake Recipe

You Must Be 21 in Santa Cruz California and a Fabulous Carrot Cake Recipe

Spent time in Capitola and Santa Cruz recently with my niece Jasmine. She had time off from work and needed a get away. We all need mental health days and Santa Cruz was just what the doctor ordered. Good thing we are both over 21, since a few of the places we explored required a valid drivers license if we wanted to buy the mind altering drugs which I describe below.  In today’s blog I will write about the unique stores that we found in downtown and explain what we learned along the way.

 

Several years back, I had been to Santa Cruz with my neighborhood book club. Our friend Rachel lived near campus and offered an overnight at her place. In the morning, we ventured into town and ate at one of the local restaurants. I had wanted to explore the area further, but we didn’t have time. So I was happy to make a trip back to the Pacific Avenue strip with Jasmine.

 

 

We started off in Capitola at Gayle’s Bakery where they have every sweet imaginable including Florentine cookies, pavlova’s and German Chocolate Cake. Yum. We spent a couple of hours eating and walking around, when we decided to move on and find this cool neighborhood that I had been to years back. We stopped at a gas station and asked a local. He knew exactly where we wanted to go and after Google map search, we made it there. Side note: My grand parents on my mother’s side Elvina and Bill lived in Santa Cruz when I was a child, so my family would take trips on the weekends and holidays at the Beach and Boardwalk. So fun!

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Grandma Elvina and Bill Caprasecca with their 1928 Chevrolet

We started off at a small shoe shop since Jasmine’s feet were killing her. I scored some Teva sandals and she found a comfy pair of sneakers. Off we went!

Next we asked about massages at the Tea House Spa, but they didn’t have any appointments available. Might have to make a special trip back just to spend time there to drink herbal tea and get a body treatment.

We walked past Mission Hill Creamery which specialized in local organic ingredients. Salted Caramel, Dark Chocolate, Vanilla Bean, Candied Ginger, and Nutty Cookie Monster were just a few of their ice cream flavors. They also served Margarita Sorbet, Strawberry Daiquiri Sorbet, Mango Sorbet, Avocado and Almond Milk and Toasted Almond plus a Blueberry Goat Cheese all perfect for vegans. We had stopped for coffee earlier at Mr. Toots Coffeehouse in Capitola, so we weren’t in the mood for these ice cream treats quite yet.

 

Glow Candle Lounge came next where we observed two women assembling colorful wax cubes into molds to  make candles. This looks like a fun activity when you have all day and can come back later to pick up your candle.

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Glow Candle shop

Melo Melo Kava Bar attracted us in with their wall of living ferns and houseplants and plush, bright, modern couches. We had no idea what was going on in there, but it looked interesting enough to take the seats at the bar. One guy was preparing a chocolate drink using Keith’s Cacao 100% Pure Ceremonial Grade Cacao. And chocolate drinks always get my attention. This was serious stuff. They serve sipping chocolate one called Midnight Mystic which is 80% cacao, vanilla bean and himalayan salt, and Global Warrior which is 65% cacao, with maca, turmeric and cardamom. We learned that raw cacao contains more than 300 different chemical compounds and nearly four times the antioxidant power of your average dark chocolate. It is a mind stimulant and a great aphrodisiac. I’m a fan.

 

This article explains Kava’s non addictive-medicinal South Pacific root and how people are using it to calm their nerves and relieve anxiety instead of using drugs. Kava Kava Root (Piper Methysticum) relaxes the nervous tension, muscle cramps and helps to stabilize moods. It is a mild psychoactive, tastes like earth like you are licking an outside of a potato, and will numb your throat when you drink it.

The employee recommended us trying the Nak-Out 8 oz. drink of kava and to add the Rip Tide to it which is an extra boost of kava. Here was her explanation about Kava.

My niece and I were smart enough to pass on these drinks especially since we still had an hour drive home.

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Jasmine and me posing at Go Ask Alice in Santa Cruz

 

Go Ask Alice was another interesting place to check out. Here we found many medicinal herbs like Chaga, Ginkgo, Mullein, Borage, Calendula, Comfrey, Holy Basil, Lemon Balm, Red Reishi and many more. There was a section of herbs under an Aphrodisiacs sign like Cacao (which we learned at the previous business), Blue Lotus, Cordyceps, Damiana, Kava Kava Root, Maca, Macacao, Muira Puama, Mucunna, Oat straw, Schisandra, Shatavari Root, Tongkat Ali, and Tribulus. Weird stuff, but if it helps people then I’m all for it. They also sold CBD, Kratom and devices to smoke them with. It’s all news to me.

 

Under the Sleep Aids and Sedatives sign were Ashwagandha, Catnip, Hops, Mugwort, Mulungu, Night Tea, Passionflower, Skullcap, and Valerian Root. I grow Valerian, Borage, Comfrey, Mullein, Lemon Balm and Calendula and many more herbs in my garden, but I haven’t made them into tinctures for health purposes.

 

Go Ask Alice sold Let’s Thrive a CBD  wellness products, Melo Out Man a CBD Milk Chocolate Bar, Honu CBD Chocolate Turtles and CBD Peanut Butter Cups, Kratom Chocolates and Treometry Raw Cacao and Reishi products. These items reminded me of my trip to Portland at Electric Lettuce.

 

Go Ask Alice had everything from Root Remedies Kava Liquid Chill drops to Rainbow Bliss Botanicals Rooted Tea. Host Defense Primordial Chocolate Bar, Choquiero Chocolate Bars like Spicy Chipotle a 73% with cacao nibs and cayenne pepper or Mayan Rose that included a 75% cacao plus cinnamon and maca root. This place was mind blowing!

 

There were lots of books on Psychedelic Healing, one on The Encyclopedia of Psychoactive Plants by Christian Ratsch, the Handbook on Chinese Medicine and Ayurveda by Bridgetta Shea, The Honey Prescription by Nathaniel Altman and many more. One could spend all day here and get all the feels that Santa Cruz has to offer.

 

Jasmine grabbed a couple of cookies from the Pacific Cookie Company. They had so many to choose from including Triple Chocolate, Mint Condition, Coconut Macaroon, Almond Joe, Chocolate Chip with Walnuts, Oatmeal Chocolate Chip, Oatmeal Raisin, Snickerdoodle, Ginger Spice, Peanut Butter and Gluten Free varieties from Mariposa Bakery. The place smelled intoxicating and I wanted one of each, but I had already purchased and eaten a Florentine cookie earlier. I definitely want to make them. All of them looked delicious!

Retro Paradise was a clothing store with lots of colorful and erotic merchandise and reminded me of The Haight in San Francisco. Of course the Pride Parade took place last weekend, so I’m sure many folks bought their outfits from this shop.

 

There was plenty more to see, but we decided to drive back before it became dark. When I’m not familiar with a new neighborhood, I don’t like to be there into the evening. It looked safe enough, but we needed to get back to the care before our time ran out on our parking meter.

 

We made it back to San Jose in time for a drink, hot wings and chicken fingers at Smoke Eaters. Fieldwork Blackberry Parfait a Sour Ale, Jackrabbit Afterglow a Brown Ale, Hop Dogma Stout, Anderson Valley Nitro Cerveza Crema, Lagunitas Citrusinensis a Pale Ale, Knee Deep Simtra Triple IPA, Six Rivers Sasquatch Double IPA and many more were sold on draft. Or you could choose from their signature cocktails Rose Martini, Lemon Pie Martini, Black Beauty, Pisco Sour or a Prickly Pear Mez-arita. The bar was fun and lively everyone watching the hockey game hooting and hollering. I drank water since I still had another hour drive back to my house, but Jasmine had a cold pineapple cider. She taught me how to order wings by choosing a sauce like mango habanero, honey sriracha, garlic Parmesan or the extra hot inferno sauce. Eating at Smoke Eaters Restaurant was the perfect ending to our day together.

 

So if you are looking for an outing a little out of the ordinary, check out Santa Cruz. Whether you visit the far out kava house Melo Melo also located in Berkeley, or bother to stop off at Go Ask Alice for a mood elevator or plant sedative you will not be disappointed.  Maybe you are lucky enough to take a friend or loved one with you like I did.

 

Thanks for spending this time with me and reading my blog. I’m so happy I can share my treks and good eats here and give you ideas for your next vacation or day trip.

 

Please leave me a comment and share your Capitola and Santa Cruz experiences with me. Next I will be sharing my trip to San Francisco with my son Andrew and also share a fun beer crawl in Walnut Creek with my son Curtis. Someone has to have some fun, so it may as well be me.

Here is my famous Carrot Cake Recipe for you all to enjoy.

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Carrot Cake layer getting smeared with Cream cheese Frosting

Fabulous Carrot Cake

Ingredients:

2 C. Granulated Sugar

1 C. Canola Oil (Vegetable or Grapeseed ok)

4 Eggs

Zest 1 Orange

1 teas Vanilla

 

2 1.2 C. Unbleached All Purpose Flour

2 teas Baking Powder

1 teas ground Cinnamon

1 teas ground Ginger

¼ t ground Cloves

2 teas Baking Soda

½ teas Maldon Salt (kosher ok)

 

3 ½ C Grated Carrots (can substitute zucchini)

1 Grated Apple

 

3/4 C Chopped Toasted Walnuts (or pecans)

¼ C. Chopped Crystallized Ginger (Found at Trader Joes)

½ C Flaked or Shredded Coconut(Can be toasted first)

½ C Dried Cranberries, Raisins or Currants

 

Cream Cheese Frosting 

8 oz Pkg cream cheese softened

½ Cube Butter Softened

2 teas Vanilla

3-4 C Powdered Sugar sifted (Can use less)

1 T Heavy Cream

 

Directions for Cake:

Preheat Oven to 350 degrees

Grease 8 ½ X 12 ½  Bundt Pan with shortening then dust with flour

Or Make 2 dozen cupcakes using muffin pans and use paper or foil liners. I like CupBakes brand which are grease resistant and found in restaurant supply stores.

In a large bowl, cream together Sugar, Oil, Eggs, Orange zest and Vanilla until combined. I use my Kitchen Aid Mixer.

In a separate medium size bowl sift together all dry ingredients flour, spices, baking soda, salt, baking powder until combined.

Using a Cuisinart, grate carrots and apple. I swear by this piece of equipment and use it every day when cooking and baking.

Chop walnuts and set aside.

Starting with the dry ingredients, alternately add dry flour mixture to wet sugar, oil and egg mixture while mixer is on low. Then add some grated carrot/apple to mixer and blend. Keep adding more dry, then more carrot/apple until all ingredients are in the mixer ending with flour.

Remove bowl from Kitchen Aid, and fold in remaining ingredients: Crystallized ginger, coconut, cranberries and walnuts.

Pour carrot cake mixture into prepared bundt pan or lined muffin pans. If using a Bundt pan, bake for 45-60 minutes. Cupcakes will only take 15-17 minutes or until a tooth pick comes out clean.

 

Frost with cream cheese frosting when cake has completely cooled. 

 

Directions for Cream Cheese Frosting:

Place softened room temperature cream cheese, butter in a mixer and blend until smooth. Add vanilla and powdered sugar slowly while mixture is running adding heavy cream to get the right consistency.

Last and final note. I give credit to the original  recipe to Lorraine Andrew’s who is the mother of my previous coworker Cynthia. I worked with her at Dr Hunter’s office over 20 years ago. I’ve added a few extra ingredients to make it my own and love spoiling my family with this cake on special occasions.

Until next time.

Teri

 

 

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