Archive for the ‘Desserts’ Category
Just in time for spring picnic action, new bakery and sandwich shop Flour + Co. has opened its doors as of today. Helmed by former La Boulange operations director Emily Day, the bakery portion features morning treats like biscuits, muffins, and cinnamon rolls, as well as more decadent sweets like cookies, cakes, and pies. A handful of items are also available in gluten-free versions, and pie and cookie dough will be for sale to take home. Other breakfast fare includes a daily rotating “egg pie” (a.k.a. quiche), granola, yogurt, and Stumptown coffee. At lunchtime, sandwiches, savory tarts, and chicken pot pie are available. They’re also offering something unique, a charity donation box, with a matching grant of up to $250 per month.
The bakery is petite, with 16 seats and a cheerful beige and robin’s-egg blue color scheme. The concept was designed by Abueg Morris Architects, who’ve also done spots like Roam Artisan Burgers and Bun Mee. There’s definitely a corporate branding element at work as well, with murals featuring main character Flour and her anthropomorphic pals Butter, Sugar, Eggs, and Milk. (May we humbly suggest a Hamburglar/Bananagrabber-type addition?) Opening hours are currently 6:30 am-6 pm, according to Day’s blog, but are subject to change.
Source: Allie Pape / SF Eater
Crumbs Bake Shop first opened its doors in March of 2003 on the Upper West Side of Manhattan. The menu is an irresistible blend of comfort-oriented classics and elegant baked goods, but the specialty of the house is the Crumbs Signature size cupcakes!
With our more than 50 varieties baked fresh daily and a new cupcake of the week every Monday, each Crumbs Bake Shop is an oasis of wall to wall deliciousness.
And now you can enjoy your favorite Crumbs treats in the comfort of your own home – just like Mom used to bake.
Delivered straight to your front door, perfect for a cupcake party, or without needing any occasion at all.
Cupcakes delight both the eyes and the soul.
Made with the finest ingredients, they remind us that the best things in life are simple. We offer a selection in our Signature and Taste size cupcakes.
Signature cupcakes are ordered in increments of six. You can create your own individual six packs or choose a pre-selected assortment. Our Classic size and Taste size cupcakes are offered by the dozen in pre-selected favorite assortments.
Nothing says I love you like a Crumbs Cake. For your next celebration let us add some happiness with the homemade goodness in our special cakes. It’s easy to personalize and we’ll make it just like mom did. You can build it from the table up or let us help find the perfect cake for you.
From Red Velvet to Vanilla Cake and Chocolate and everything in between. We put a little love into every cake. That is why we’ve become a part of our friends celebrations everyday. Call your nearest Crumbs location for more information. Let’s celebrate.
For more information on Crumbs Bake shop, log onto: http://www.crumbs.com/
Lemon-Herb Louisiana Shrimp with Dilled Orzo
Yield: 12 entrée portions
- 4 cups Orzo, raw, cooked as per package instructions, warm
- 4 Tbsp.Fresh dill, chopped
Louisiana Shrimp and Sauce:
- ¾ cup Extra virgin olive oil
- 4 Tbsp. Basil, chopped
- 4 Tbsp. Fresh thyme, chopped
- 4 Tbsp. Fresh dill, chopped
- Louisiana Shrimp, 21-25 peeled and deveined 2¼ lb. 72 ea.
- 3 cups Lemon juice
- 3 cups Clam juice
- 4 Tbsp. Lemon zest
- 4 Tbsp. Flat-leaf parsley
To make Dilled Orzo:
1. Mix dill with warm cooked orzo; hold warm until needed.
To make Louisiana Shrimp and Sauce:
1. In sauté pan, appetizerheat olive oil; add herbs and shrimp; cook for 1 minute.
2. Add lemon juice and clam juice and cook until shrimp is cooked through.
3. Add lemon zest and remove from heat.
4.Place ¾ cup cooked orzo in center of each plate/bowl; spoon 6 shrimp and sauce around orzo.
5. Garnish each serving with 1 tsp. parsley.
|Dietary Fiber (g)*||0.49|
|Saturated Fat (g)||2.28|
|Calories from Fat||137.22|
Blood Orange Panna Cotta
Compliments of Paulding & Company
Yield: 8 servings
8 blood oranges
1 cup sugar (divided)
1/2 cup brown sugar
2 Tbs. sweet Vermouth
2 tsp. unflavored gelatin r (most likely not quite a packet!)
1 ½ cup whipping cream
2 1/4 cups buttermilk, chilled
1 tsp. vanilla extract
Neutral vegetable oil for the cups (if unmolding)
Prepare the oranges:
- Pare the zest from two oranges with a vegetable peeler.
- Blanch the zest strips in boiling water for two minutes.
- Drain, cool and cut into fine julienne and set aside.
- Peel the two oranges completely, and cut supreme.
- Juice the remaining six oranges.
- Combine zest, supreme, ¼ cup of the juice, ½ cup sugar, ½ cup brown sugar, and ¼ cup water in a small pot.
- Bring to a boil, reduce to a simmer, and cook until slightly thickened and sauce-like, 10-15 minutes.
- Remove from the heat, add the Vermouth, and set aside.
The panna cotta:
- Put ¼ cup water in a small bowl, and sprinkle the gelatin on top.
- Place the blood orange juice (you should have around ¾ cup) in a small pan, and cook over medium-high heat until reduced by half, about 5 minutes.
- Add ½ cup sugar, stirring to dissolve it.
- Add the cream, and bring to a simmer.
- Add the gelatin, stirring it in off the heat until dissolved completely.
- Stir in the buttermilk and vanilla.
- Let cool, stirring occasionally.
- Oil 8 panna cotta molds, custard cups, or, if you don’t want to unmold the dessert, use un-oiled wine or fancy dessert glasses.
- Divide the cooled panna cotta mix between the prepared molds, and refrigerate until firm, at least one hour, or overnight.
- To unmold, run a knife around the edge, then dip bottom of each mold in hot water for a second or two. Turn onto a plate. Garnish with the sauce.
A Healthier Heart
The latest research backs up claims that chocolate has cardiovascular benefits: In a 9-year Swedish study of more than 31,000 women, those who ate one or two servings of dark chocolate each week cut their risk for heart failure by as much as a third.
A similar study in Germany found that about a square of dark chocolate a day lowered blood pressure and reduced risk of heart attack and stroke by 39 percent. The flavonoids, antioxidant compounds found in the chocolate are credited with that increase the flexibility of veins and arteries. A chocolate bar has five times the flavonoids of an apple, just to put things in perspective.
How can you add dark chocolate to your diet plan without putting on weight? Because dark chocolate fills you up and keeps you satisfied! Researchers from the University of Copenhagen found that dark chocolate is far more filling, offering more of a feeling of satiety than bitter-sweet or milk chocolate. And dark chocolate lessens cravings for sweet, salty, and fatty foods. Who knew that indulging in a bit of healthy dark chocolate should not only make it easy for you to stick to portion control recommended for optimal health, but it should make it easier for you to stick to your diet.
UC San Diego researchers recently confirmed stress can make you fat. Stress causes many people to binge eat in order to reduce feelings of anxiety. Combine binge eating with cortisol (a chemical your body releases during times of stress) and you may find yourself buying a larger pair of pants.
Swiss scientists found that when very anxious people ate an ounce and a half of dark chocolate every day for two weeks, their stress hormone levels were significantly reduced and the metabolic effects of stress were partially mitigated. As it turns out, reaching for a square of dark chocolate instead of those greasy chips-is a lot less stressful on your body.
Have a bite of chocolate-it could make you smarter! Not only will having a bit of dark chocolate help your body ward off the effects of stress, but it’ll boost your brain power when you really need it. A University of Nottingham researcher found that drinking cocoa rich in flavanols boosts blood flow to key parts of the brain for 2 to 3 hours, which could improve performance and alertness in the short term. Additional researchers from Oxford University and Norway looked at chocolate’s long-term effects on the brain by studying the diets of more than 2,000 people over age 70. They found that those who consumed flavanol-rich chocolate, wine, or tea scored significantly higher on cognitive tests than those who didn’t.
In a small Italian study, participants who ate a candy bar’s worth of dark chocolate once a day for 15 days saw their potential for insulin resistance drop by nearly half. “Flavonoids increase nitric oxide production,” says lead researcher Claudio Ferri, M.D., a professor at the University of L’Aquila in Italy. “And that helps control insulin sensitivity.” But consult with your physician before you reach for that bar of dark chocolate!
London researchers recently tested chocolate flavanols’ sun-protecting prowess. After 3 months eating chocolate with high levels of flavanols, their study subjects’ skin took twice as long to develop that reddening effect that indicates the beginning of a burn.
Subjects who ate conventional low-flavanol chocolate didn’t get the same sun protection. Watch for brands boasting high levels of the healthy compounds to reduce your risk of sunburn this summer.
Several studies have found that chocolate quieted coughs almost as well as codeine, thanks to the theobromine it contains. Maria Belvisi, a professor of respiratory pharmacology at the National Heart and Lung Institute in London, says, “It had none of the negative side effects.” This chemical, responsible for chocolate’s feel-good effect, may suppress activity in a part of the brain called the vagus nerve. Keep an eye out for cough syrups made with cacao in a pharmacy near you.
Dark Chocolate Fondue
Recipe by Chef Jennifer Hill Booker
Yields: 8 servings
12 ounces good quality bittersweet or dark chocolate, chopped
½ cup heavy cream
¼ cup brewed espresso
2 teaspoons pure vanilla extract
Pinch of sea salt
2 bananas, peeled and cut into 1-inch pieces
16 1-inch chunks fresh pineapple
8 large strawberries
16 pretzel rods
- Put chopped chocolate in the top pan of a double boiler. Place over hot, but not boiling water.
- Gently stir until almost melted. (Be careful not to get any water into the chocolate)
- Add cream, espresso, vanilla, and salt, stirring until the chocolate is completely melted and all ingredients are well combined.
- Transfer to a heated Fondue Pot and use a tea light candle or small can of Sterno to keep the chocolate warm.
- Use bamboo skewers or Fondue forks to pierce the fruit and marshmallows, dip them into the Dark Chocolate Fondue, and Enjoy!
The holidays can be stressful but you don’t have to let days of cooking get you down! Harry & David provides easy entertaining dishes that are ideal for gifts or to purchase for your own celebration!
From the hostess to your loved ones, to you own personal use, these dishes make the perfect meal guaranteed to lighten the load and pile on the flavor. Whether you choose the juicy Beef Tenderloin, the classic Oven Roasted Turkey or the creamy Pumpkin Pie, you won’t be disappointed with these easy entertaining options from Harry & David.
With a 75-year reputation for genuine farm-to-table freshness and unsurpassed artisanal quality, Harry & David is legendary for exclusive gifts. Through its stores, catalogs and website, Harry & David offers an affordable “best-of-class” experience as part of everyday life. Gifts from Harry & David, and its brands Cushman’s and Wolferman’s, are designed for festive occasions, entertaining and self enjoyment throughout the year.
- Fully cooked to a perfect medium rare, our beef tenderloin is completely trimmed, mesquite smoked and finished with a black pepper rub. A great entrée or appetizer, this versatile tenderloin will complement any meal year round. Simple and easy, just serve cold or at room temperature for the best flavor. Smoked to perfection, our beef tenderloin is always the hit of the party. Deliciously seasoned and a quality taste you won’t be able to get enough of. With classic and gourmet meat like this, next year it just wouldn’t be the holidays without it. So get ready to start a tradition. You’ll likely have more than enough to go around.
- Price: $149.95
- Details: 2 Mesquite Smoked Beef Tenderloins (1-1.25 lbs. each)
Harry & David. Happiness Delivered! For more Harry & David fine gourmet products, log onto: http://www.harryanddavid.com/h/home
The Madrona Manor is a nice classy wine-country inn located in Healdsburg, CA moments away from Sonoma’s wineries. On a Sunday afternoon late in August, I had the pleasure of taking the experience of indulging at their onsite restaurant…
The menu was a host of cocktails & confections. We started with a cocktail called “Lola” the balsamic and watermelon flavors comes through very refreshing to the palette with a hint of mint. A nice drink to have on a nice sunny and lazy afternoon; it’s not as sweet as a margarita cocktail. “Cheese Please”, a light dessert that mimicked the flavor of a glazed donut as an almond truffle wrapped up in sheep milk which appears as glass. And was followed in by another light dessert “Milk and Cookies” dehydrated milk crumbled and crushed in small bowl. The taste was very cold like a milk cookie. White cookies set aside made of the dehydrated milk very light. Now that was a fun dessert!
As if all of that wasn’t good enough, then there was “Pearsuasion.” Pearsuasion had floral flavored estate-grown pears, ginger infused Junipero gin, lemon, Tempus Fugit Violet Liquor and Rose water. Then, another great play on names came along “Snap, Crackle, Pop!” which had great texture and flavors of jasmine, puffed wild rice, orange blossom and rice ice cream; which might I add was a real winner!
The big hit of the day was the “Chocolate” that was comprised of basil and almonds on an authentic tree bark platter. The presentation was simply phenomenal if I do say so myself! My afternoon ended with a cocktail called “Casagrandes”; a whiskey of house-made Limoncello, ginger, infused simple syrup and ginger beer. The great thing about this cocktail was that it wasn’t so strong. It was definitely a cocktail that a non-traditional whiskey drinker would like as it was more smooth than powerful.
The staff at Madrona Manor consisted of newly recruited Pastry Chef: Manny Fimbrez, Executive Chef Jesse Mallgren and Mixologist Pam Bushling. In addition to the dining and cocktails, the Madrona Manor had stunning grounds and amenities. A place I would certainly recommend and return to.
The Madrona Manor
1001 Westside Road Healdsburg, CA 95448
About The Madrona Manor
Nestled in the hills above the Dry Creek Valley of Sonoma County, Madrona Manor is an exceptionally lovely Victorian estate surrounded by eight acres of wooded and landscaped grounds. The Mansion, built in 1881, has been a destination for discerning guests seeking a stay in the gracious wine country of northern California since 1981.
Enjoy a romantic meal in their acclaimed restaurant, engage in quiet conversation with drinks on our veranda, or relax by a cozy fire in the winter or at the pool in the summer. At the end of the day, a peaceful night’s stay awaits you in any of their elegant rooms.
Roy’s Hawaiian Fusion offers Asian-inspired fare in major cities across the country. From Maryland to Florida and Hawaii to Texas, each restaurant serves a varied menu with special touches here and there influenced by the Executive Chef of the respective kitchen. This summer, participating Roy’s Hawaiian Fusion locations featured a summer pre fixe menu developed by one of the corporation’s Chef Partners. The menu included one choice from each course for just …more
Scharffen Berger Chocolate Maker Hosts Two FREE Baking Classes on Saturday, September 29 at Macy’s Union Square
Scharffen Berger® chocolate is hosting two FREE baking classes to kick off The Chocolate Adventure Contest 2012 Sandwich Cookie Edition.
Chocolate enthusiasts in the San Francisco Bay Area are invited to sign up for one of two free classes, led respectively by two of the country’s foremost baking and chocolate experts. Chef Yigit Pura and Author Alice Medrich will demonstrate their exclusively-developed, Chocolate Adventure Contest-inspired sandwich cookie recipes. Attendees will enjoy samples of these signature desserts, and are encouraged to ask questions about baking and cooking with chocolate, recipe inspiration and more.
Saturday, September 29, 2012
2:00pm – 3:00 pm with Yigit Pura
CHLOE’S PASILLA SPICED COOKIE SANDWICHES WITH PASILLA CHILI-INFUSED SCHARFFEN BERGER® CHOCOLATE GANACHE AND CACAO NIB MUDSLIDES
Yigit Pura is the owner and executive pastry chef of Tout Sweet Patisserie at Macy’s Union Square and the winner of Bravo’s Top Chef: Just Desserts, Season One.
4:00 pm – 5:00 pm with Alice Medrich
NIBBY NUTTY MOCHA BANANA ICE CREAM SANDWICHES
Alice Medrich is an award-winning, best-selling cookbook author and one of the country’s foremost experts on chocolate and chocolate desserts.
Macy’s Union Square
Cellar Demo Kitchen, Lower Level
170 O’Farrell Street, San Francisco
Classes are limited to one class per person and are available on a first come first served basis. RSVP to ScharffenBergerRSVP@rfbinder.com or 855.601.1902.
THE CHOCOLATE ADVENTURE CONTEST 2012 SANDWICH COOKIE EDITION
Scharffen Berger Chocolate Maker challenges bakers of all skill levels to create an original sandwich cookie recipe using at least one Scharffen Berger® chocolate product and at least one of twelve pre-determined adventure ingredients. One Grand Prize winner will receive $25,000 and ten culinary honorees will receive a special Scharffen Berger® chocolate engraved iPad. Entries are accepted from October 1, 2012 through January 2, 2013 and will be judged by a star-studded panel of some of the country’s foremost bakers and chocolate experts.
Please visit www.ChocolateAdventureContest.com for more information, including a list of 2012 Adventure Ingredients and Official Contest Rules.
Hello Kitty will be at Yogurtland in San Jose for a Launch Party Event with Free Yogurt, Giveaways and All-New Limited Edition Merchandise
What: Yogurtland, the fastest growing frozen yogurt brand known for its self-serve environment and innovative flavors and toppings, and Sanrio celebrate their partnership with an open-to-the-public launch party at the Yogurtland Almaden. Yogurtland and Sanrio will unveil a new, co-branded limited edition Little Twin Stars cup and Spoon as well as offer additional items available exclusively at Yogurtland. Guest who stop by the event from 11 am – 2:00 pm on Tuesday, August 7 will receive the following while supplies last:
- Free frozen yogurt
- Yogurtland gift card and co-branded merchandise giveaways
- Photo opportunities with Hello Kitty
- An exclusive limited edition Little Twin Star San Francisco cup and collector’s spoon
When: Tuesday, August 7, 2012
11 a.m. to 2 p.m.
Where: Yogurtland Almaden / 5011 Almaden Expressway / San Jose, CA 95118
Who: Everyone is invited to celebrate with Yogurtland and Sanrio
More about Yogurtland:
Created in 2006, Yogurtland is the first national frozen yogurt brand to empower their customers with the ability to serve themselves, and revolutionized the now ubiquitous self-serve, pay-per-ounce model seen nationwide. An industry forerunner in premium-quality frozen yogurt, Yogurtland allows customers the freedom to create their own servings from a choice of 16 original sweet and tart flavors made with real fresh ingredients and more than 35 toppings. Headquartered in Irvine, Calif., Yogurtland is the nation’s leading and fastest-growing frozen yogurt brand, with more than 185 locations in the U.S., Mexico and Guam. For more information about Yogurtland, please visit www.yogurt-land.com.