1 1/2 cups sugar
1 cup vegetable oil
2 cups all-purpose flour*
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3 cups diced tart apples (about 3 medium)
1 cup coarsely chopped nuts
Heat oven to 350 degrees. Grease and flour rectangular pan, 13x9x2 inches.
Mix sugar, oil and eggs in large bowl until blended; beat 1 minute. Stir in
remaining ingredients except apples and nuts; beat 1 minute. Stir in apples
and nuts. Pour into pan.
*If using self-rising flour, omit baking soda and salt.
Bake 35 to 45 minutes or until wooden pick inserted in center comes out clean.
Cool on wire rack. Frost with Caramel Frosting.
½ cup margarine
1 cup packed brown sugar
¼ cup milk
2 cups powdered sugar
Heat margarine over medium heat in 2-quart saucepan until melted.
Stir in brown sugar. Heat to boiling, stirring constantly. Reduce heat to low.
Boil & stir 2 minutes. Stir in milk. Heat to boiling; remove from heat. Cool to lukewarm.
Gradually stir in powdered sugar. Place saucepan of frosting in bowl of cold water.
Beat until smooth and of spreading consistency.
If frosting becomes too stiff, stir in additional milk – 1 teaspoon at a time.
Frosts a 13×9 inch cake or fills/frosts two 8” or 9” cake layers.
Chocolate Covered Strawberries
1 pound fresh strawberries with leaves
16 ounces milk chocolate chips
2 tablespoons shortening
8 ounces white chocolate chips
Wash and pat the strawberries dry. Make sure the berries are completely dry and at room temperature before dipping.
In a double boiler, melt the milk chocolate chips and the shortening, stirring occasionally until smooth. (Make sure the
water in the double boiler does not touch the bottom of the pan).
Dip the strawberries half way up the berry and place on flat surface lined with wax paper.
In microwave, melt the white chocolate chips, stirring the chips every 30 seconds until smooth. Spoon the chocolate into a
Ziploc bag. Make a pinhole snip into the tip of one corner of the bag. Drizzle the white chocolate over the milk
chocolate in a zigzag pattern.
Store in the refrigerator until use.
Display on a platter garnished with mint for a pleasing presentation.
***To avoid condensation forming on the berries, serve within 12 hours of preparation.
Chocolate Pot de Crème with Espresso Whipped Cream Topping
Pots de Crème Ingredients:
§ 9 ounces High Quality Semi-Sweet Chocolate (Chopped)
§ 2 ½ Cups Heavy Cream
§ 6 Large Egg Yolks
§ 5 Tablespoons Granulated Sugar
§ ¼ Teaspoon Salt
Espresso Whipped Cream Topping Ingredients
§ 1 Cup Heavy Cream
§ 2 Tablespoons Espresso
§ 2 Tablespoons Powdered Sugar
§ Whisk cream, egg yolks, sugar and salt in a heavy bottomed medium saucepan over medium heat. Cook, stirring constantly with heatproof spatula until the mixture is thick enough to coat the spatula and almost boiling 5 to 6 minutes.
§ Immediately, pour the cream mixture over the chocolate in a bowl. Whisk until completely melted.
§ Divide the chocolate mixture among ramekins or small cups and refrigerate until set (about 2 hours).
§ Whip 1 cup Heavy Cream, Espresso & Powdered Sugar with Mixer until fluffy and stiff peaks form.
§ When ready to serve top Pot De Crème with Espresso Whipped Cream.
§ Garnish lightly with shaved chocolate.
§ 46 ounces Tomato Juice
§ ½ Cup Heavy Cream
§ 2 Tablespoons Fresh Basil – Chopped
§ Salt & Pepper
1. Combine all ingredients in Pot.
2. Bring to Boil then reduce to Simmer.
3. Let Thicken for 20 Minutes.
4. Add Salt & Pepper to Taste.
¼ inch sliced Heirloom or Roma Tomatoes
¼ inch sliced fresh Buffalo Mozzarella Cheese
Fresh Basil Leaves
Extra Virgin Olive Oil
Fresh Cracked Pepper
Arrange tomato slices, mozzarella & basil leaves in a circular pattern on a platter. Drizzle lightly with extra virgin olive oil. Sprinkle with kosher salt and fresh cracked pepper. Drizzle with balsamic vinegar.
Here is a quick and easy side dish to serve with your father’s day barbeque. It’s light and fresh with a perfect amount of zest. Your guests will love it!
Fresh Roasted Corn Salad
8 ears white corn
1 red pepper, diced
1/2 small red onion, diced
1 jalapeno, seeded and diced (optional)
2 tbsp olive oil
Salt, Pepper and Cumin to taste
1/2 bunch cilantro, chopped
1 lime wedge
For $35, 2 can visit Northwest Cellars in Kirkland for 5 wine tastings paired specially with 5 gourmet small plates, regularly $80
Choose from 3 times to visit the tasting room: Fridays at 4 p.m. or 6 p.m., or Saturdays at 4 p.m.
The wines of Northwest Cellars are decorated with top medals from the SavorNW Wine Awards, Hilton Head Island Wine & Food Festival and more
The Kirkland location is about 20 minutes northeast of downtown Seattle
The Fine Print
Vouchers can be redeemed starting Friday, April 20, through Oct. 20, 2012. Reservations are required and must be made 48 hours in advance by email; subject to availability. Valid at the Kirkland location only. See below for full terms and conditions.
Northwest Cellars won four medals last month at the Finger Lakes International Wine Competition, including a gold for its signature Madrigal, a blend of grenache, mourvedre and syrah. Try this acclaimed vino along with an array of other award-winning blends with this Local Deal for a wine experience for two, including five tastings and five paired small plates each for $35, regularly $80.
The small plates were specially crafted by Kirkland local catering company Green Apple Events and Catering to complement the five 2-ounce pours of Northwest Cellars wines:
• Butternut squash ravioli with Viognier, a silver medal winner at The Dallas Morning News & TexSom Wine Competition 2012
• Mushroom brioche with Cadenza, which earned gold at the SavorNW Wine Awards
• Curry chicken with the Intrigue, a silver medal winner at the SavorNW Wine Awards
• Beef satay with Petit Verdot, which won gold the 2012 Hilton Head Island Wine & Food Festival
• Chocolate brownies with Madrigal, decorated with a silver medal from The Dallas Morning News & TexSom Wine Competition 2012
Terms and Conditions
Vouchers can be redeemed starting Friday, April 20, through Oct. 20, 2012. Reservations are required and must be made 48 hours in advance by e-mail; subject to availability. Additional reservation instructions are on the voucher. Valid at the Kirkland location only. This deal cannot be combined with any other offer. Must be used in 1 visit. Must be 21 years old or older to use this deal.
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