San Francisco Cookie Exchange, Lunch at Nopalito and a Fruit and Nut Crisp Recipe

Today I’d like to share one of our Christmas present experiences from December. My husband Ken and I took our nephew’s kids Zander and Daphne to San Francisco for the day. We began the weekend by having them spend the night at our place so they could meet our new kittens Dougy and Snuggy. The kids had a blast running amuck through our farm chasing chickens also.

Ken took Daphne and Zander to Great Donuts for breakfast. It’s a fun way to start the day and there are no dishes to wash either. We kissed the kittens goodbye and headed out for the day. 

We drove around for a few blocks near the Civic Kitchen Cooking School before we found a place to park. We arrived early, so we ordered four birria tacos with consume’ at Taco Loco and gobbled them up before the cooking school opened. The food was outstanding and just what we needed to fill our tummies.

Me, Zander, Daphne and Ken at Taco Loco in San Francisco.

I love taking kids out for their birthdays or Christmas, instead of buying them a toy or giving them money. This way Ken and I can get to know these precious kids and let them experience something new and different. I had learned about this cookie exchange a few days earlier on Instagram while looking at my feed. Amisha Gurbani posted a story about a cookie exchange and demo in San Francisco. I quickly called my niece Beverly and asked if we could take her kids to this class. She approved the idea and I was thrilled. 

The cookie exchange was optional, but if anyone knows me, they know I love to bake. I’ve got hundreds of recipes and love finding a way to share them with friends and family.I met Amisha at Dean Jones’ -The Well Seasoned Librarian’s book event held at Dougherty Library last year. There I met Dean who has a podcast introducing cookbook authors to the public. At this event, Amisha introduced her new book Mumbai Modern. She had brought her famous Thandai Shortbread cookies for all of us attendees to taste. I immediately bought her signed book and went home and made these cookies for my book club to go alongside a pot de creme. This chai spice cookie is my favorite shortbread recipe and I couldn’t wait to share it.

The kids baked Chocolate Crinkle Cookies which was originally their grandma Nancy’s recipe. It’s their family favorite cookie. We also made a Millionaire Shortbread recipe to bring to the cookie exchange because it makes a lot. We were up past 11PM getting all of these desserts baked, cut and put on trays for the event the next day.

Several of the cookies from the event at Civic Kitchen Cooking School in December 2023

It was special arriving a little on the early side and picking out our 12 cookies each to take home. There was an option to buy cookies if you didn’t have time to bake them yourself, which would be easier for most people. Most years, I have made dozens of Christmas cookies to share with my neighbors. My family has always asked me to bring dessert to all of the holiday parties as well. The Cream Puff Tree has been a favorite of my niece Kendall. This recipe was originally also from my sister in law Nancy. She is an incredible baker/cook and has been an inspiration to me over the last 36 years. This has pushed me to become more serious about cooking and baking. It’s important to feed your loved ones healthy food instead of buying from a fast food restaurant or buying a store bought cake.

Toppings for Amisha’s shortbread cookie

Salt and Spine and his daughter putting on a demo for a cookie exchange at Civic Kitchen Cooking School in SF

We met Frances Wilson @francesiscooking at the Civic Kitchen Cooking School. She teaches classes there and brought the most delicious meringue cookies w candied orange sandwiched together with a chocolate ganache. They were to die for and I took two of them! She explained she learned how to make the candied orange peel from Carlo Maddionne who was an Italian Chef on KQED years ago. I’m a big fan of education and taught at Draegers and Andronico’s Cooking Schools over the years. I helped out as a sous chef at winemaker dinners with famous chefs, helped at many lunch and learns and week long cooking camps for kids at Andronico’s Cooking School. They have since closed the school. I worked at Draeger’s Cooking School for almost 1 year. They had promised me a job as an instructor, but never followed through. Instead I helped with hands on classes, set up their “mise en place” which means “putting in place” or “gather and measure the ingredients” before the chef’s came in. I also washed dishes, poured wine and accumulated many recipes. I left when the last instructor went on maternity ward leave and they still didn’t promote me. This school and grocery store is still open, although they haven’t had any in person classes at the Blackhawk location since before the pandemic.

I wouldn’t want to regret not mentioning @saltandspine  brought his daughter to the cookie exchange. He collects cookbooks and has a podcast. The event at @civickitchensf had the proceeds go to @lacocinasf. They provided bubbles from Gruet Winery too.

After we finished decorating extra Christmas cookies, we stopped in at Dianda’s Bakery. I needed panettone to share with my Mom and her husband Tom and of course, some for myself. I like to make a spiked with pear brandy from Ambix Spirits French toast with it and serve it with a warm blueberry compote.

Nopalito Mexican Kitchen for lunch was our next stop. I ordered the Mole Poblano con Pollo, chips and guacamole, Ken ordered the Tacos de Pescado, Zander had the bowl of Pozole Rojo, and Daphne had a quesadilla. The food was delicious and vegetarian. They roast their veggies in a wood fired oven. Soo good.

Zander and Daphne our great nephew and great niece hanging with Hello Kitty in SF

We explored the Haight District at Ashbury next for fun. The kids picked out a small toy at a cute shop. I loved looking at the clothes at Relic Vintage. I would have shopped longer, but Mr. Smyth is always ready to go.

I have to say our day with the Smyth Kids was a success. Zander and Daphne loved baking cookies with us, spending the night, and sharing the cookie exchange experience with their great aunt and uncle. I hope to keep this tradition going since it’s fun for everyone.

Thanks for reading. It’s been a hoot keeping track of our outings. Thank you Instagram, for providing me with new and exciting adventures. I learned about #Fruitandnutcrisps from Monideepa Chandra using a hashtag to find a recipe. I’ve added a few extra ingredients that make them extra special.

Thought I’d share the best recipe for Fruit and Nut Crisps that I like to make for cheese and charcuterie boards. It’s fast and easy and these crackers will set you apart from the rest of the party goers.

Almond Fruit Crisps

3/4 C all-purpose flour

¼ C Flax meal

½ C Almonds

½ C Pistachios

1/8 C Sesame Seed

1/4 C Raisins

¼ C Candied Ginger

¼ C Dried Cranberries

¼ C chopped Dried Figs

1/4 C Flax Seeds,

1/4 C Brown Sugar,

1/2 tsp Sea Salt,

1/4 tsp Baking Soda,

1 C Milk

Directions:

• PreHeat oven to 350 degrees F. Generously spray bottom and sides of loaf pan with cooking spray 
• In large bowl, stir flour, almonds, pistachios, raisins,candied ginger, cranberries, flax seeds,sesame seeds, brown sugar, salt and baking soda. Stir in milk. Pour batter evenly into prepared pan.
• Bake 55-60 minutes until golden brown. Cool completely in pan on cooling rack. Transfer to freezer and freeze at least 1 hour, or leave to cool.
• Heat oven to 400 degrees F.
• Remove loaf from pan. Use knife to cut loaf into 1/8-inch thick slices.
• Arrange slices in single layer on baking sheets with parchment or on silpat. Bake 15 to 20 minutes until golden brown, flipping halfway through baking.
• Transfer to cooling rack to cool completely.

I like to keep a loaf in the freezer, in case we have surprise company. They are best right after you bake them, but will keep in a plastic Tupperware for a week.

Fruit and Nut Crisp for charcuterie boards

 

Things to do in the Bay Area Plus a Calzone Recipe

Travel Day to Mt. Diablo Summit and Fond Memories shared at Turtle Rock Ranch and [Ranch Dressing Recipe]

One of my favorite sites to see on Mt Diablo. A Tarantula!

Calzones

• 1 loaf frozen bread dough, thawed or make your own pizza dough
• 2 T butter, melted
• 1 T Olive Oil
• ¼ teaspoon garlic salt
• ¼ teaspoon dried basil
• ¼ teaspoon dried oregano
• ¼ teaspoon pizza seasoning
• ¼ pound sliced deli ham
• ¼ pound sliced turkey breast
• 6 thin slices mozzarella cheese
• 6 thin slices cheddar cheese
• Pizza sauce or marinara warmed
• 1 egg beaten plus 1 teaspoon of water for brushing calzone before baking

Preheat oven to 400 degrees F

Coat a baking sheet with non-stick spray or use a sil pat.  Roll dough into 10×14 inch triangle.  In a small bowl, combine butter, olive oil and seasoning.  Brush dough with butter, olive oil and spice mixture. 

Layer ham, mozzarella cheese, turkey and cheddar cheese lengthwise over half of dough to ½ inch of edges.  Fold dough over and pinch firmly to seal.  Brush with remaining butter and olive oil mixture.  

Bake at 400 degrees F. for 13-20 minutes or until golden brown.  Cut into one inch slices and serve with warmed marinara or pizza sauce.  Serve 4.

Variations include: Ricotta Cheese, Sliced Chicken, Pepperoni.

 

Welcome to My Bread Making Classroom and Grain Walks in Maine and Petaluma California

It’s been a while since I’ve written. Life moves fast and sometimes we don’t make blog writing a priority. Between working, gardening, farming, keeping up a home and caring for my husband, I haven’t stopped. There have been funerals, engagements, weddings, birthday celebrations to prepare for, beekeeping classes and more. It doesn’t matter. I’m back.

My husband Ken and me and our cousin Michael and Alexandra’s weddinghttps://letsmakemudpies.wordpress.com

I reported in my last blog that I would share recipes from my Maine Kneading Conference in Skowhegan Maine. I took classes all week and started with Lower East Side Manhattan’s Jaqueline Eng’s sourdough bread class at Kennebec College. I may have paid extra for this course, since it involved dinner with the bakers/instructors. Jacqueline owns Party Bus Bake Shop in New York City. She was young and fun and gave explicit instructions on how to form your loaf and even talked about the math and particular ratios that you need to make a sourdough loaf. I was out of my league. Tired to take notes. Maybe even took a video of her explaining how to change hydration, etc… I walked away defeated. But I’m a beginner, I have to remind myself. Whenever I’ve baked bread, I’m a rule breaker. I add an egg (from my girlfriends in the coop), dry milk, olive oil, butter, salt, sometimes molasses, or beer. You name it, I’ve added it to my sourdough loaves. That’s what’s so great about baking. When you have been doing it as long as I have, you have the courage to break the rules. Someone like my husband Ken, would be better at sourdough. He would follow directions exactly, and not change a thing. But that’s no fun.

Jacqueline Eng’s Bakers Math

Let’s go back to how the trip to Maine actually started. I asked my husband to confirm how to get the key, since he made the reservation. It was too late to call the night before we left, so in the morning, while I was packing, I called the VRBO. A man answered and informed me, his son lives in the VRBO now because of a divorce. He thought he had taken it off the website. 

I quickly ran to the office where my husband works. He was in the middle of a training lesson and couldn’t help me. So, I called my good friend Nancy Solomon, who is a travel agent. She promptly made a few calls and booked another VRBO 30 minutes away from the conference. I was grateful. I could finish packing and get driven to the airport by Ken and pick up my son Curtis. Nancy makes my life easier. Here was my trip with Nancy in Iceland.

Spent the weekend before in Calabasas in Southern California. My Aunt Teri and I had attended her son Michael’s bride Alexandra’s bridal shower. My Aunt Teri and I drove to Southern California on Saturday, attended the beautiful shower on Sunday and drove home on Monday. We were graciously invited to stay with the bride’s mother Saundra. My Aunt Teri and I love to travel together. She is like a mouse. Super quiet. I toss and turn, but she never snores or moves an inch.

Ken drove Curtis and I landed in Boston late July 25th. We stayed at a hotel in Boston, then got a shuttle to the rental car place at the airport the following morning. Curtis scored a 2023 Q50s Infiniti by talking the sales guy into an upgrade. We took off for our destination, only stopping in Freeport Maine for chocolates at A. Wilbur’s of Maine and lunch at Tuscan Bistro. Had to buy the chocolate covered blueberries, liquorice and a few dark chocolates with caramel.

A. Wilbur’s Of Maine Chocolates https://www.wilburs.com/

Curtis dropped me off at Kennebec Community College a few hours later and he then checked in to our VRBO in Heartland Maine. The place was located on Moose Lake. It was out in the middle of nowhere. My only two complaints were the wet dog hair smell in the house and how there wasn’t a bathroom upstairs. Each time we needed to use the bathroom, Curtis and I both had to walk down these creaky steps to the other side of the house. Overall, we were grateful to have a place to sleep, since our plans had changed at the last minute.

Don Guerra gave the keynote speech after a hearty breakfast made by Beesham Soogrim from Sweden also known as Beesham the Baker and his staff at the Skowhegan State Fair. Don’s speech about his start in his “garage bakery”was inspiring and started off our week with a positive message and warmth. Don is an internationally known baker, educator and advocate for local food systems. Similar to Berkeley’s own Alice Waters and Chez Panisse (a blog about her restaurant and mission here ), he is passionate about providing heritage grains to the local community and beyond. He has taught at the University of Arizona and affiliated with the seed to table program at Tucson Village Farm. He’s a James Beard Award winner, the founder of Barrio Bread, an artisan bakery in Tuscon Arizona. His newest enterprise will be bringing Sonoran wheat sourdough bagels, baguettes, breads and more to the new Gilbert location in Phoenix at Hayden Flour Mills’ kitchen one day a week. He is happy to be collaborating with Vermont’s Emma Zimmerman the co-founder and who recently received a James Beard nomination this year for her book “The Miller’s Daughter.” She was also involved at Amber Lambke’s co-founder of Maine Grain Alliance’s Kneading Conference and stood out sporting a dress made with an Arizona grain bag. Just stunning and so creative!

Here is Emma Zimmerman and Sheep and baker, wool curator at North Star Farm’s Lopez Island Washington

We ate well, trying several types of bread for the next three days. Beesham Soogrim shared his Walnut Bread recipe and his Beetroot Bread recipe which I have yet to try. He teaches sourdough master classes online and has a You Tube Channel. Andrew Janjigian (also known as wordloaf on Instagram) prepared his Armenian Tahini Spirals substituting mochi flour (or glutinous rice flour) instead of whole wheat. Andrew sells a popular Bread Baker’s Pocket Companion which provides conversion tables, formulas and bread recipes. I’m most excited to make this tahini spirals, since I’ve never tried baking anything like this before.

Nora Allen from Mel the Bakery in New York taught a rye bread (Smoorebrod) workshop at Maine Grain Alliance’s Kneading Conference. She shared a handout on Rye since she had a class on rye bread. Chef Ashley Patino from Pizza Bones in Richmond, Virginia Gave a pizza making class, and The Maine Meal taught a pasta class and explained how they got involved with a farm to school lunch program in Skowhegan during the pandemic. Of course they use Maine Grains flours and their pastas and soups can be found at the Belfast Farmers Market in Skowhegan.

Nora’s Rye Bread

Nora Allen from Mel the Bakery

T wo of the classes at Kneading conference

I barely caught the end of Alex Bois’ flat bread class. Alex is from Lost Bread Company in Philadelphia Pennsylvania. He owns a bakery (Howard Street currently closed, but reopening soon) and mill and sells his breads and pastries at a few New York Farmers Markets and four Farmers Market locations in Philadelphia. Alex makes a smoked potato knish, a hominy biscuit, a buckwheat cherry loaf, a whole grain croissant, a spelt hand pie, pretzle shortbreads and more. My son Curtis and I had a lengthy conversation with Alex while running into him at Bloomfield’s Tavern, the local bar in Skohegan, Maine.

My son Curtis and Chef Alex Bois from Lost Bread Co.

One morning I woke up extra early for a Grain Walk with Richard Roberts a grain expert. He took us to a wheat farm similar to Tara Firma Farms in Petaluma which I haven’t written about yet. They grow the grain for their non-profit Honore’ Farm and Mills. Last May, Ken and I went to a community Hourani wheat, and Jaljuli planting day led by Mary Giles. Mark Squire co-owner of Tara Firma Farm shared his farm story.This day deserves a blog to itself and I promise to share more.

Mary Giles of Honore Farms and Mill and Mark Squire of Tara Firma Farms Petaluma

The best day was taking a drive into Skowhegan where I had lunch at The Millers Table Cafe and Bakery. The Maine Grain Mill was closed for tours that day, but the dry goods store was open. I had a ball looking at all of the gifts, books about growing grain and Maine Grain’s offerings. I would love to write more on this beautiful place as well. What was most inspiring was their library of cookbooks which were free to the public to check out. I was mesmerized by all of the famous authors and writers and wished I could have rented out a few.

Thanks for all the support and for taking the time to read my blog. It means the world. I’ve barely scratched the surface of writing about the Kneading Conference. Let’s see if I get my chef drive back into the kitchen to whip up a loaf. You know i will share it on Instagram, so keep a watch out.

Teri

 

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.

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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

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Caramel spread out in the bar pan atop baked shortbread

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

 

Eating our way through Napa and smudging herbs

    Hey everyone! It’s great to be writing again. I’ve had quite a few distractions since I‘ve last written. My son Curtis introduced me to Club House, a new app on my phone. It’s super interesting and worth looking into. I’ve also started listening to The Bible in a Year Podcast with Father Mike Schmitz. I was raised Catholic, but have never read the bible. It has been interesting so far. I’m also raising chickens, baking bread from scratch, making nutritious meals and entertaining occasionally. I spend a lot of time in the garden composting, weeding, seed sowing, planting vegetables and bulbs. The garden is popping right now with paperwhites, daffodils, snow drops, anemones, calendulas, rosemary, borage, lemon balm, mint, and much much more. I hike with friends, my sister or my husband regularly. It’s a passion. I love working on puzzles when I find the time to sit. There is always so much to do around the house. And don’t forget cookie baking. I also made a yummy gluten free crispy ginger cookies recipe this week. I can share that recipe too.

Did I mention my trip to Napa with my girlfriend Marie? We started at the Model Bakery where we purchased scones, wheat bread, focaccia, and apple pies. Next to it was The Fatted Calf, and if we weren’t going to be gone all day, I would have gotten something to barbeque for dinner. They had every kind of meat, pork, duck, sausage, bacon, salami you could think of. Back to the bakery. Marie got an oatmeal raisin cookie too, and saved it for her husband Ron. We had them slice the bread and divide them up so we could both bring some home to our families. I’ve since made a grilled cheese with tuna salad on the wheat bread. Soooo gooood. Next we walked through Ox Bow Market. If you haven’t been there, it’s a must see. Of course we had to stop at the Napa Valley Distillery, Anette’s Chocolates and Hudson Greens and Goods. You can find Ritual Coffee, Napa BookMine, The Olive Press and our favorite Whole Spice. We then walked to town and had lunch at the Archer Hotel Roof Top where we enjoyed olives, crostini, beet salad and good wine. It was a glorious day and I’m thankful for a day with my friend Marie.

Bakery Items at Model Bakery. Decided to go after seeing a post from a friend about their English Muffins

Today I planted seeds of dill, Thai basil, Genovese basil, sweet peas, snow peas, and microgreens. I attended a class on Smudging on Club House today and learned which herbal plants can be used to make these potent dried bundles. They can be used for practical reasons, or spiritual or ceremonial purposes. Antimicrobial Sages, yarrow, calendula, mullein, mugwort, cedar, juniper, English lavender, rosemary, sweet grass, palo santo, thyme, bayberry, oregano, frankincense, myrrh, peppermint, basil, lemon grass, clove, cinnamon,blue spruce, dill, bay leaves, and eucalyptus are many of the herbs used in making the smudges.I’m still learning about the health benefits of burning these herbs. Many tribes from the ancient ways and traditions believe these herbs are sacred, have special healing effects and cleansing essence. They can help low vibration energies.

Blueberry scone from Model Bakery

I bake with cinnamon, ginger, cloves and cardamom whenever I make oatmeal cookies or gingerbread cake. These are my favorite warm spices. I wrote a blog and shared a gingerbread cupcake recipe. My son and his girlfriend Shannon made it together yesterday. It tasted terrific, but the cupcakes didn’t rise correctly, so I have to go back and make the recipe again myself. We still ate the moist crumbles with a white chocolate buttercream frosting. They were delicious.

It’s after 5PM already, and I have to bring in the chickens and make dinner for my husband. I’m planning on preparing a white fish with a pineapple mango salsa for dinner. It’s so yummy. I might have to share the recipe with you.

Pecan Sticky Rolls

Brioche

Sponge= Pre dough

Ingredients:

2 ¼ t dry yeast

⅓ C warm Milk

1 egg

¼ C sourdough starter

1 C All Purpose Flour or Bread Flour

Directions:

Place all ingredients in a stand mixer and combine on medium to medium low speed until combined.

Sprinkle 1 Cup All purpose flour/ bread flour (I use ¼ C. Hard Red Wheat, ¾ C Bread flour over dough so it doesn’t dry out. Let rest and rise for 30-45 min.

The sponge adds flavor to the brioche and keeping quality.

Ingredients:

 ⅓ C Sugar

1 T Kosher Salt

Crack 4 eggs into a separate bowl (approx ¾ C.)

¾ -1 C softened butter

Directions:

Place sugar, salt, and eggs alternatively with 1 -1/12 C. more Flour into stand mixer.

Using the dough hook, slowly incorporate all these ingredients adding the softened butter a Tablespoon at a time at the end until all of it is added.

Mix on medium to med high speed for 7-9 minutes until you hear the slap sound when the dough hits the bowl.

Transfer to a clean buttered bowl. Cover and let sit until it doubles in volume about 1- 2 hours.

Deflate and redistribute the dough by gently lifting edges of dough a little from the bottom, turning the bowl as you lift the dough.

Place the dough into the refrigerator for 4-6 hours or overnight.

At this point you can divide the dough in half and keep the other ½ of the dough covered in the fridge.

Pecan Sticky Buns

Pecan Sticky Buns

Smack the dough with a rolling pin  on a lightly floured flat surface into a 11/14 square or rectangle. Touch as little as possible. Dot in 3 0z softened butter onto dough. Fold over itself. 1/2 up and 1/2 down.

Roll out again. Dot with 3 oz softened butter. Fold over itself again. 1/2 up. 1/2 down. Place on a sheet pan and place in fridge for 1/2 hour to chill.

Sprinkle counter with four. Roll out dough with a floured rolling pin to 11/14 rectangle using plenty of four so it doesn’t stick. Crack 1 whole egg into a dish and whisk it until combined. Using a pastry brush, brush on egg wash onto dough. Sprinkle 4 T sugar and 1 teas cinnamon onto dough evenly leaving an inch or two at the edge free of cinnamon and sugar. Sprinkle 1/2 C toasted chopped pecans onto dough. Use more egg wash so it seals when you roll up. Roll up away from you, making sure to seal the edges. Set on a sheet pan and set in freezer for 45 min. so dough will slice easier.

Prepare a round baking dish with 1 stick of softened butter and sprinkle 1/2 C light brown sugar on top of butter.

Cut roll of dough into 1 1/2 ” slices or 7 pieces. Put 3 pecans on each slice and place pecan side down into prepared pan.. Place cinnamon rolls next to each other and let rise again for 1 -1 1/2 hours at room temperature. You can leave in fridge over night and place on counter for 1 hour before baking.

Bake in a 325 degree preheated convection oven or 350 degrees oven for 20-25 minutes. Remove from oven invert onto a dish and cool.

Enjoy!

Thanks for joining me here. I appreciate your comments and feedback if you have questions about my recipes or the smudging. 

Great friends in front of Napa’s fine art sculptures. I love hearts

Teri

 

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.

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.

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. 

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

 

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. 

Multigrain dough after being kneaded and placed in a buttered bowl

Dough after resting 1 1/2 hours. Ready to divide, mold and put into loaf pans

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. 

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. 

 

 

 

 

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.

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.

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.

Cool art at Mua Restaurant

Mad Oak roof top Bar in Oakland

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 .

 

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:)

 

 

 

Christmas in Benicia and a Gingerbread Cookie Recipe

Spent most of the day yesterday exploring Benicia California with my hiking friends. We had the best time walking through the small businesses, looking at Christmas decorations and eating our way through town. Today’s blog will be all about our day and I will also share my favorite gingerbread cookie recipe with you.

Gingerbread Christmas Cookies and a little bling

I am lucky enough to know Sharon who invited me into her hiking group at least 10 years ago. Here’s the travel blog about our hike in Spain on the Camino de Santiago. We originally met through the neighborhood swim team over 20 years ago. She also inspired me to put my son into piano lessons at FAME Music where her son Eric was taking music lessons. I’m grateful for all she has done for me and my family over the years. But hiking with her and these amazing women was the most fun of all.

All six of Nancy Solomon’s World Travel Camino de Santiago trip at our first pulperia in Sarria Spain. From left:Me, Jeanne, Sharon, Beth, Jeanne, and Marianne

Sharon emails the group which has grown over the years, every Sunday evening about where we will be hiking every Tuesday and Thursday morning. She mixes it up every week, so we are never bored of the hiking trails in the East Bay. I haven’t been as good about attending the hikes recently, but I’m always in for a foodie adventure.

Angela, Lori and me inside Farm & Flour

Angela, Renate, Lori, Joanne, Betsy and me in front of the cute antique Farm and Flour truck

Marie organized and executed this exciting fun filled day in Benicia so we could all celebrate the holiday season together. Many of us walked through town first before eventually making our way to The Camellia Tea Room  for lunch. Wanting to warm our bellies with something hot, we sat outside Farm & Flour a cool new brunch place. I bought a loaf of their house made spelt grain bread which came in a cloth flour sack bag. And if I go back, I can get a dollar off my next loaf. Great marketing idea right there, and I will be back. In fact, I was there with my Aunt Teri a few months ago.

My gingerbread men. Decorated with currants and raisins

Next we stopped in Romancing the Home store where we looked at adorable Christmas decorations sold at reasonable prices. I love getting craft ideas and seeing what other artists are making this time of year.

Juice house Company caught my eye and so I had to try some of their healthy juice samples. The owner who is pregnant, opened the shop a year ago with her sister and boy is it gooooood. My husband recently bought me a juicer and I love it. I make all kinds of concoctions with tumeric, beets, celery, grapefruit and tons of other fruits and vegetables. I fell in love with “Citrus Sea” made from grapefruit, orange, lemon, celery, cucumber,ginger and cilantro. So refreshing! But the coconut almond milk drink was equally delicious.

Can we talk about the cutest boutique on the planet? Pink Arrows Boutique is a little off the beaten path, but totally worth the visit. I didn’t catch the  owners name, but she was warm and answered all of our questions. This #boho style is infectious and I wanted one of everything. I limited myself to one cute red and black Bella Dahl flannel top, which she graciously gave me $10.00 off. I so appreciate it when businesses offer up discounts like these and I’m happy to make repeat purchases from them.

The luncheon at the Camellia Tea Room was fabulous and everything you expect from a Tea house. The service was outstanding, our waitress even offering me an extra tea pot of hot water because I like my earl gray tea weak.The best bite of the day was the egg salad on a crispy and buttery focaccia bread. To die for! Good thing I got to eat two of them. Plenty of the other standards like a lemon tart with raspberry, a scone with currants, cucumber sandwich, oatmeal raisin coconut chocolate chip cookie, carrot cake with cream cheese frosting, and plenty of clotted cream and jelly (not homemade 😦 ) I didn’t care for the water. Tasted funny to me, but there was plenty of tea going around. 

Lastly, I heard I needed to check out One House Bakery just down the street. Everything there seemed outrageously edible, yet I had just eaten. I will definitely be going back with my mom Diane and her husband Tom very soon as this kind of place is right up their alley. And funny enough, my friend Nancy saw my Instagram post You Tube One House Bakery yesterday of this place and dropped off a chocolate raspberry roulade to me this morning. She got excited about all the sweets and breads and met a friend for breakfast there. You can’t imagine my surprise when she knocked at my door with the most decadent cake ever made. Yum! And I didn’t share. It was that good.

I continue to be grateful for these simple pleasures of day outs with friends. There’s nothing better than celebrating the holidays with the ones you love. If you need a fun get away, check out downtown Benicia. You will be glad you did.

And now for my gingerbread cookie recipe that I promised. This recipe is altered from my friend Julie Birnbaum’s recipe I received many years ago. Julie and I were in a knitting group together while our kids were in school. She made these for us one year and I fell in love with the recipe. I’ve been  making them ever since. I haven’t knitted in years, because I’d rather be baking or gardening instead.

And here’s a recent blog on my time entertaining with Lise from my hiking group and her husband in Genoa Nevada.

Please comment below on your favorite holiday cookie and where you got the recipe from. And feel free to follow my blog. I’d love to share more recipes with you.

Teri’s Cut Out Gingerbread Men Cookies

#Christmas #Cookies #Gingerbread

Ingredients:

1 C Unsalted Butter (You can substitute shortening, but butter tastes better)

1 C Granulated Sugar

3/4 C Molasses

1 t cinnamon

1 t ginger

1 t cloves

1 t cardamom

1 t nutmeg

½ t Maldon salt or Kosher salt

2 whole eggs

1 t vinegar

4 1/2 C unbleached sifted all purpose flour separated (save 1/2 C for rolling out)

1 t Baking Soda

1/4 C dry currants

1/4 C dry raisins

Directions:

In a saucepan, melt sugar, butter, molasses, salt and spices and bring to a boil. Cool and move to a large mixing bowl.  Mix in 2 eggs and vinegar. Sift flour and baking soda. Add flour and baking soda until well blended.

Scoop out large portions onto parchment paper and place in fridge for 30 minutes or overnight.

Roll out on a floured surface until the dough is about 1/8″ – 1/4″ thick and cut men out with your favorite cookie cutters. Place on parchment paper 3/4 ” apart so they don’t stick together when baking. Use raisins and red hots for eyes, nose and mouth. Cinnamon candies are delicious in the cookies as well. Or leave plain and decorate with colored icing. Leave cookies on the counter to dry after icing and before you put in a cookie tin.

Preheat oven and bake at 350 degrees for approx 8-10 minutes, or longer depending on how thick your cookies are. Cool on rack. Decorate with royal icing or this cookie glaze recipe. Wrap remaining cookie dough in plastic and refrigerate for up to a week. 

Cookie Glaze Recipe

2 lbs powdered sugar

scant 1/2 C water or milk

2 tsp clear vanilla

1/2 C light corn syrup

white food coloring (found in Wilton baking section in a craft store) Not absolutely necessary.

Directions:

Place all ingredients, except water in a bowl of a stand mixer. Mix with the paddle attachment. Slowly add water and mix until combined. Scrape the sides and bottom of bowl and mix again for a couple of minutes. Don’t mix too long or you will get bubbles in icing. If you need thinner icing, add more water. Place frosting in a pastry bag with a tiny tip

Left over frosting can be kept in the pastry bag in an airtight container and left on the counter for a week.

Have fun! Wrap cookies in individual bags (also found at craft store), or put in metal tins with wax paper and give to a neighbor or loved one. You can also send these in the mail. They should taste good even a few days later. You can freeze the gingerbread cookies, but I find the chocolate decorations and sprinkles don’t fair well. You can freeze the cookies, then decorate later when defrosted.

Bea Arthur breaking the rules while my husband was sleeping

Enjoy! Thanks for joining me today and reading my blog. Please leave your email in the space provided so you can receive my future blogs and recipes. I can also be found on Instagram   

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Happy Baking!

Teri

 

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.

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.

 

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.

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.

Lise’s zucchini quesadillas and pumpkin seed pistachio pesto

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.

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.

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

 

 

Tastes Like Vacation in Carneros and Biscotti

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.

 

Gorgeous venue.

 

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.

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.

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

 

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.