The Bar Pastry Biscotti

The Bar Pastry Blueberry Mojito Biscotti

Truly the best biscotti ever! Ok, major disclaimer, I co-own the company. But really, it IS the best biscotti. Whether you drink or not, it is an all day muncher. The fact that its been created to complement wine and cocktails should not dissuade you from busting out a box and eating it with your coffee and tea.

This summer special edition Blueberry Mojito is amazingly delicious. It has dried blueberries, natural blueberry flavor, rum and a very subtle touch of peppermint. It's perfect with any summer cocktail but if you can whip up a blueberry mojito to drink with the biscotti you will be one happy camper.

Check out www.thebarpastry.com  for a cool website landing page: cursor over the glasses and the biscotti dunks!
You can shop right there on the website (and get free shipping too when you order more than 1 box!) or you can look to see if you live near a retailer.

Don't forget to like The Bar Pastry on Facebook https://www.facebook.com/TheBarPastry  for all the latest and greatest.

Sweetie Potato Chocolate Bouchons

Adapted from Thomas Keller's Chocolate Bouchon recipe, I made these with no sugar. They are sweetened only with fresh Sweet Potatoes and unsweetened dried apricots. It's a rich dessert that is not intended to be very sweet. Amazing with a glass of red wine! But hey, what chocolate isn't great with some red wine?!

By the way, bouchon means cork in English. Its the shape of the pastry pan that gives it its name. You can use a muffin pan if you don't have a bouchon pan.

1 medium to large fresh Sweet Potato, baked and cooled
3 large eggs
1 teaspoon vanilla extract
1/2 pound (2 sticks) butter, melted
3/4 cup flour
1 cup cup unsweetened cocoa powder
1 teaspoon kosher salt
1/2 cup finely chopped dried apricots (best to put them through a food processor to get them really fine)
1/2 cup chopped walnuts
1 cup whipping cream
cinnamon


Makes 12 Bouchon.
Spray bouchon pan with cooking spray, or you can use  12-cup muffin pan lined with muffin papers.
Preheat oven to 350.

Scoop out 1 cup of the Sweet Potato from the skin and place in mixing bowl. Add the 3 eggs and the vanilla and beat about 3 minutes. Add the apricots, and continue beating another minute until well mixed.
Sift together the flour, cocoa and salt. Add half of the flour mixture to the sweet potato mixture and mix on low. Add the melted butter, then the remaining flour mixture and beat until incorporated.
Add the walnuts and mix until combined.

Fill each bouchon mold (or muffin cup) 3/4 full and bake about 20 minutes, until a toothpick comes out clean, but not dry. Set on rack to cool.

When ready to serve, whip the cream with hand mixer. Dollop a spoonful of whipped cream on each Bouchon and sprinkle with a little cinnamon. Bon Appétit!

Small Time Wedding Cake

A friend asked me to bake a wedding cake. It was just a very very small party so I took it on.

It was a 3-layer white cake filled with dark chocolate ganache between one layer and white chocolate ganache between the other.

The bride and groom were made from white and dark chocolate and candy flowers and candy pearls.

Arizona Finds No. 2

Queen Creek Olive Mill in Queen Creek

queencreekolivemill.com

Take the tour when you go....according to the tour guide "it will change your life." Haha. It surely changed mine...I can't seem to eat black olives anymore (you know the kind that come off the tree green and are processed to turn black). But green olives and naturally black olives....bring it on!

There's tastings throughout the store...olives, olive oils and vinegars. But don't fill up because the cafe there is really amazing! Del Piero is Tuscan inspired fare and uses local ingredients to make breakfasts, sandwiches, salads, breads and soups. OH, and gelato!

I didn't try them, but they have Vanilla Bean Olive Oil Waffles! That sounds so yummy! The recipe is on a card next to the Vanilla Bean Olive Oil in the shop...be sure to grab one!

Bake some brownies using the Blood Orange Olive Oil instead of butter....OMG!

My mom made a salad with sliced oranges and drizzled it with the Chocolate Olive Oil. Unfortunately I was not there for dinner that night, but it got rave reviews from all!

If you time it right they might have live music outside where you can sit and enjoy your lunch. Its a gem and totally worth the drive to Queen Creek!

Sweet Po-ta-ta Swirly Shake-a

A very simple kid-friendly shake with a dose of all the extra goodness you get from Sweet Potatoes!

(Be sure to plan ahead a little bit....the Sweet Potato needs to be baked and fully cooled before you add it to your ice cream!)

Makes 2 shakes.

You need your blender!

1 (medium-size) fresh Sweet Potato
2 cups vanilla ice cream
3/4 cup 2% or whole milk
1/4 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon sugar and cinnamon sprinkles: (combine 2 teaspoons sugar to 1/4 teaspoon cinnamon and mix well, save the extra for your cinnamon toast tomorrow morning :)

Poke the Sweet Potato with a fork a few times and microwave until fully cooked and very soft. Let it cool completely. Scoop the insides from the sweet potato, (you want about 1 cup) and place it in your blender. Add the ice cream, milk, vanilla and ground cinnamon. Blend until creamy. Pour into glasses and sprinkle about 1/2 teaspoon of the sugar and cinnamon mixture on top of each shake. Swirl the mixture with a straw or spoon to make a swirly design. Slurp!

Sweet Potato Time Again!

Don't forget to eat your Sweet Potatoes all year long, they are so good for you and yummmmmmy!


Sweet Tater 'Tash
(my Asian-inspired Sweet Potato Succotash)

1 large fresh Sweet Potato, peeled and cubed (1/2 inch cubes)
1/2 cup Shelled Edamame, fresh or frozen (defrosted if frozen)
1/2 cup fresh or frozen Sweet Corn
2 tablespoons olive oil
1 tablespoon Sesame oil
2 - 3 tablespoons Soy Sauce
1/2 teaspoon Red Pepper Flakes (or more if you like it spicier!)
1 tablespoon chopped cilantro, plus some leaves to garnish

Heat olive oil in skillet on medium high heat. Add sweet potato and sauté until golden brown. Add sesame oil and edamame. Sauté another 2 minutes and then add the corn. When the pan is starting to get too dry and have brown bits stick and then add 2 tablespoons soy sauce. Toss to coat everything and let the soy sauce evaporate. Add a little more if necessary. Sprinkle in the red pepper flakes and chopped cilantro and toss. Remove from heat. Garnish with fresh cilantro leaves. Great with seared Mahi!

Arizona Finds No. 1

Liberty Market in downtown Gilbert
libertymarket.com

It all appears to be farm fresh and simple.
Some of the fare:
Eggs, Pancakes, Wood-fired pizzas. Pressed Sandwiches. Burgers. Salads. Beer and wine.
And outrageously delicious cinnamon buns!

Its a walk up order and a find-your-own-seat system, BUT at busy times, like Sundays mornings the owners greet you, give you a number and find you a table which is ready before you even reach the front of the line!
They make you feel welcome and important!

(And as a side note, check out the bathrooms...mood music and decor is unique to each stall!.... It's the details!)

BFD

Buffalo Fire Department

Burgers, Fries and Drinks

Chef Shafer opened this burger joint across the street from The Depot. The burgers are great. The wine list is great. And there's plenty of beers to choose from.  I do prefer a beer with my burger, but its nice to have lots of nice wine options too. I am partial to the burger made with Chef's famous Thai BBQ sauce -- one of my favorite things over at The Depot.

Tim and I went recently to BFD and decided to go all out with fat and calories: I had the Macaroni & Cheese Burger Stack, with a side of fries. Tim had the BFD Burger wth Buffalo (fried) Chicken, Bleu Cheese and Fried Onions, also with a side of fries. Now Tim can certainly afford the calories, but me? Ha.

So you wanna know what this mac & cheese burger is all about? Its a fried patty made with mac & cheese --think a big scoop of mac & cheese coated in panko bread crumbs and deep fried. Put a thick juicy Angus burger on top, some ranch dressing and there you have what i ate. Yes, I ate that. And it was gooood.

Tim's burger with fried chicken on top was equally good. Check out the pics below for proof of our pigishness!

Buffalo Fire Department

1261 Cabrillo Avenue

Torrance, CA 90501

310 320 2332

buffalofiredepartment.com

 

Sweet Potato Jalepeno Poppers

1 large sweet potato, baked, cooled, peeled and mashed
3 ounces cream cheese, cold and cut into 1/4 inch chunks
1-2 jalepeno peppers, seeded and cut into 1/4 inch pieces
1 cup panko breadcrumbs
1/4 cup sweetened shredded coconut
1 egg, lighly beaten with 1 tablespoon cold water
1/2 teaspoon kosher salt
4 cups peanut or vegetable oil

Heat the oil in a medium saucepan. Line a plate with a few paper towels and set aside.
In a shallow bowl mix together the panko bread crumbs, coconut and salt. Using about 2 tablespoons of sweet potato roll it into a ball, take a chunk of cream cheese and one piece of jalepeno and stuff them in the middle of the sweet potato ball.  Dip the ball into the egg then coat in the breadcrumb mixture. Repeat until you run out of sweet potato. When oil is hot enough (test it by putting a small piece of bread in. If it sizzles, the oil is ready) using a slotted spoon gently lower 3 poppers at a time into the oil and cook until golden brown. Remove and place on the paper towel lined plate. Repeat until all poppers are cooked. Serve warm.

Rustic Sweet Potato Tarts

(makes 4 small tarts)

1 tube refrigerated crescent rolls

1 medium to large sweet potato, baked, peeled and mashed

8 ounces brie, outer white rind removed and cut into slices

2 slices precooked bacon, crumbled

2 tablespoons dried cranberries

1 teaspoon lemon juice

5 teaspoons honey, (divided)

kosher salt

Preheat oven to 375.  In a small bowl mix the mashed sweet potato with 3 teaspoons honey and 1 teaspoon lemon juice. Mix well.  On a cookie sheet press 2 crescent rolls together to form a 5 inch circle.Repeat using the remaining crescent rolls. You will have 4 circles. Leaving a 1/2 inch border spread 1/4 of the sweet potato onto each crescent circle. Layer 1/4 of the brie slices on each. Sprinkle each with 1/2 tablespoon dried cranberries and 1/4 of the crumbled bacon. Drizzle each tart with 1/2 teaspoon honey and sprinkle with a pinch of kosher salt. Fold up the edges of each tart overlapping as you go. Bake at 375 for about 15 minutes or until golden brown. 

Sweet Potato Cream Cheese Frosting

This frosting is so yummy on vanilla cupcakes, spice cupcakes, bran muffins, banana bread, carrot cake, or if you are like me, eaten right off a spoon...

1/4 cup butter, softened to room temp
8 oz. cream cheese, softened to room temp
1 small sweet potato, baked, peeled and mashed (for about 1 cup mashed)
1 teaspooon vanilla extract
a pinch of kosher salt
6 to 7 cups powdered sugar

Cream butter and cream cheese with electric mixer until creamy and smooth. Add sweet potato, vanilla and salt and continue mixing until creamy again. Gradually add the powdered sugar one cup at a time until the desired consistency is reached. Use less powdered sugar if you want a glaze and more if you want a thick frosting. Refrigerate until ready to use. Bring to room temp prior to spreading.

Feeling a little crazy?...sweet potato frosted cupcakes topped with crisp bacon is a fun sweet-and-salty combination!



Or try some toasted coconut sprinkled on top!

Wine Dinner at Frascatti

Another great dinner by Enrico.

I forgot to take pics as the courses came.

So all I have is the first. I will see if I can get

some pics from someone else and post them.

The dessert was my favorite course.

Is that a surprise?

Random Baking

JB's Birthday Cupcakes

His request to have Snickerdoodle Cupcakes with Seven Minute Frosting.  I personally can't stand the marshmallow texture and insane sugaryness (is that a word?) of the frosting...but it looks cool.

Fresh Fig Tart

This was made back in August when fresh figs were in season. You can do the same thing with those fantastic giant (seedless) black grapes.

Tart crust, cream cheese, sugar & egg filling, fresh figs (or grapes). After baking brush honey or apricot preserves on figs.

Zucchini Spaghetti

I turned zucchini into spaghetti strands with some little gadget I found in the back of my kitchen gadget drawer.  I thought it was a peeler until I pulled it across the zucchini skin...

Black Grape Pie

Took it to the Wineage last night. Everyone loved it. No one could believe you can make a pie with grapes. The grapes stayed crisp and it was not overly sweet. We all thought a dollop of Creme Fraiche would have made it perfect.

Use whatever your favorite crust recipe is. For a deep dish pie pan use about 6-7 cups seedless black grapes, cut in half or quarters. Mix grapes with 3/4 cup sugar, 5 tablespoons flour. Fill pie shell with grape mixture. Dot wit 2 tablespoons butter. Put on top crust - however you like. Brush crust with cream and sprinkle with sugar.  Bake at 400 for about 1 hour, till grapes are bubbly. Cool before serving.

Lunch Today

If you know me, you know I love fresh figs....

Arugula, fresh figs, Castello Blue, Marcona almonds, evoo & balsamic and a little fleur de sel.

heaven.

Tim’s Blueberry Fennel Salad

2 tablespoons grapeseed oil
2 teaspoons honey
1 ½ tablespoon fresh lime juice
Pinch of kosher salt
1 cup thinly sliced fennel (bulb only)
1 cup fresh blueberries
10 fresh mint leaves
freshly ground black pepper (optional)

In a small bowl mix together the oil, honey, lime juice and salt. Whisk until honey is fully dissolved. Set aside. On a plate arrange the fennel slices, top with the blueberries and then the mint leaves. Drizzle with the dressing. Sprinkle with black pepper.

Blueberry Chipotle Sauce

12 ounces frozen blueberries
3 tablespoons honey
1 teaspoon chipotle in adobo, chopped small
¼ teaspoon kosher salt
1/8 teaspoon cinnamon

In a covered medium saucepan cook blueberries, honey, chipotle, salt and cinnamon, over medium heat until it reaches a simmer. Stir the mixture, turn the heat to low and simmer uncovered, stirring often, until mixture is reduced and blueberries are very soft, about 20 to 25 minutes.

Serve over brie.
Or over vanilla ice cream.

Blue Goat Sammy

Blueberry Chévre Sandwich

2 slices good multigrain bread
4 tablespoons mild goat cheese
2 tablespoons apricot preserves
Dash of kosher salt
1 cup fresh blueberries
1 cup (loosely packed) fresh cilantro, use leaves and include some stems

In a small bowl mix together the goat cheese, preserves and a dash of kosher salt until smooth and creamy. Spread ½ of this mixture onto each slice of the bread. Press the blueberries into one of the slices of bread that is spread with the goat cheese mixture. You may have some blueberries left over. Top the blueberries with the cilantro and the 2nd slice of bread.

Summertime Blueberry Salsa

2 cups fresh blueberries
1 cup diced jicama
1 medium nectarine, diced
½ cup diced red onion
Juice of 1 lime
½ inch piece ginger, grated
1 medium jalepeno, seeded and deveined and very small diced (leave a few seeds if you like the heat)
1 (loosely packed) cup chopped fresh cilantro
3 tablespoons rice vinegar
¼ teaspoon kosher salt

Mix all ingredients together and let stand in fridge for 2 to 3 hours, or overnight. Bring to room temperature and serve over grilled chicken or salmon.