Irish Soda Bread - Tuesdays with Dorie 2.0
Irish Soda Bread
Good morning! I have about 3 minutes to post this...and it's already a day late! I hope you had a great St. Patrick's weekend. I made this Irish Soda Bread to celebrate.
Recipe:
The Tuesdays with Dorie group encourages you to support cookbook authors like Dorie Greenspan and purchase the book. You won't be disappointed! You can also check WorldCat to see if your local library has the book.
Irish Soda Bread
Recipe is also on the host's blog: Cathy of My Culinary Mission and Carla of Chocolate Moosey
New Espresso Blend
We're ready with a new blend!
About half a year ago Linus spent a month in Brazil and talked to lots of farms, mills and other coffee people. He found quite a lot of interesting coffees, with good help also from our friend Isabela Raposeiras. One really caught our eye with it's immense sweetness and clean cup. We've cupped it several times since then and just love it. It's called Santa Alina and actually Linus is down there right now again to visit them. He'll report from his trip once he's back.
Santa Alina is the pillar of the new espresso blend which consists of:
60% Santa Alina, Brazil
30% Daterra Sweet Collection, Brazil
10% Finca Vista Hermosa, Guatemala
The two Brazils are both pulped natural, of pure red and yellow bourbon varieties. So you can expect a lot of sweetness and quite low acidity. The washed Finca Vista Hermosa is a mixture of varieties contributing with a little acidity to highlight that sweetness.
As always all coffees are bought Direct Trade and the quality of the green coffee allow us to roast it very light. And we're going lighter with this new blend than before, allowing for even less bitterness.
Our taste descriptors are: Syrupy sweetness and cream-like mouthfeel. Caramel. French Nougat. Hazelnut. Long and round aftertaste. With milk you can expect deep coffee aromas and milk chocolate notes.
Available in our coffee shops and webshop from this week.
We hope you like it!
reade more...
About half a year ago Linus spent a month in Brazil and talked to lots of farms, mills and other coffee people. He found quite a lot of interesting coffees, with good help also from our friend Isabela Raposeiras. One really caught our eye with it's immense sweetness and clean cup. We've cupped it several times since then and just love it. It's called Santa Alina and actually Linus is down there right now again to visit them. He'll report from his trip once he's back.
Santa Alina is the pillar of the new espresso blend which consists of:
60% Santa Alina, Brazil
30% Daterra Sweet Collection, Brazil
10% Finca Vista Hermosa, Guatemala
The two Brazils are both pulped natural, of pure red and yellow bourbon varieties. So you can expect a lot of sweetness and quite low acidity. The washed Finca Vista Hermosa is a mixture of varieties contributing with a little acidity to highlight that sweetness.
As always all coffees are bought Direct Trade and the quality of the green coffee allow us to roast it very light. And we're going lighter with this new blend than before, allowing for even less bitterness.
Our taste descriptors are: Syrupy sweetness and cream-like mouthfeel. Caramel. French Nougat. Hazelnut. Long and round aftertaste. With milk you can expect deep coffee aromas and milk chocolate notes.
Available in our coffee shops and webshop from this week.
We hope you like it!
Guatemala visit 2012 part 1 of 2
Finca Vista Hermosa
After having enjoyed the extremely clean and balanced coffee from Finca Vista Hermosa since we started our company in 2007, finally I got the chance to visit the Finca in Huehuetenango, Guatemala. I had the pleasure of travelling with Thomas Sigfred who has two coffee shops in Aarhus. called Sigfreds Kaffebar. In my view they have for many years been one of very few coffee shops in Denmark that has developed a solid barista culture. And Thomas work there has inspired lots of peolple both costumers, employees and other people in the business.
I was very curious to see the place where the Finca Vista Hermosa coffee is produced and meet the people who produces it. After 3 days of travelling (including an unforeseen night in Miami because of very slow immigration process there) finally we reached Finca Vista Hermosa monday 5th of March in the afternoon. What stroke me as the first thing was how impressing the mountains looks in Huehue. I have seen coffee at similar altitudes in other countries but the heigth difference between the valleys here and the top of the mountain I have never seen similar. That really makes the mountains of the Huehue region look amazing!
When we arrived at the finca we started out with a good hike around the lots that we have been buying through the years as Cipresal, Sabinal, Edlyna and the Vista Hermosa lot. It is always a good reminder of how much effort is put into producing the coffee when walking around and see how steep the slopes that the trees are growing on can be. It is definitely not an easy task keeping these trees healthy and picking their cherrys.
Tuesday we got the chance to cup samples from what had been picked on the different lots of Finca Vista Hermosa so far. We cupped together with Edwin and it was his first time cupping the samples of this harvest as well. I was really impressed and exited about the cupping, since there where quite a few very clean, sweet and balanced lots but also some special ones with very delicate Fruity and Floral aromas which I haven't found to that degree in any other Guatemalan coffee before. Very distinct citric tones in one lot and bergamot notes in another. I found this very interesting since normally I have only tried that elegant and well defined fruity (elegant fruity notes not fruity as on the edge to fermented) or floral notes from coffees of the Kenyan SL varieties, Ethiopian undefined varieties or the Gesha variety. At Finca Vista Hermosa they grow none of these. On the lots with these special aromas was Caturra, Catuaí, Bourbon and Arabigo.
It seems to me that in general from what I tried this year the crop is the best that I can remember from Guatemala! Now I just hope that these fantastic aromas arenot to fragile to make it through the milling and exportation system Guatemala.
What made this origin visit extra exiting for me was the hospitality of Edwin Martinez and his family. It is rare to get the oppotunity to stay in private homes all through an origin visit. The Martinez familiy where so kind as to host us in Edwins Grand Parents house in Guatemala City, in his parents house in Huehue and at the Finca.
Thank You, Edwin for all Your hospitality, the friendly and inspiring talks as well as all Your work during the year to make coffee from Finca Vista Hermosa as well as from other producers in Huehuetenango recoqnized in the industry of specialty coffee for their extremely high quality!
Thank You, Edwin for all Your hospitality, the friendly and inspiring talks as well as all Your work during the year to make coffee from Finca Vista Hermosa as well as from other producers in Huehuetenango recoqnized in the industry of specialty coffee for their extremely high quality!
Congratulations Brazilian Champs 2012!
Cuptasters- Wellington Pereira
Brewers Cup- Carolina Franco
Barista-Rafael Godoy
We didnt get to see everybody compete, but what we saw was impressive. Congratulations!
Go Raffa!
reade more...
Brewers Cup- Carolina Franco
Barista-Rafael Godoy
We didnt get to see everybody compete, but what we saw was impressive. Congratulations!
Go Raffa!
Girl Scout Thin Mint Scones
Girl Scout Thin Mint Scones
Thin Mint Scones
Adapted from: Cream Scones from the Art and Soul of Baking (page 152). This is a very good book - find it on Amazon or in your library.
2 cups (10 oz) all-purpose flour
1/4 cup (1 3/4 oz) granulated sugar
2 1/2 t baking powder
1/4 t salt
1 stick butter (4 oz) (cold, cut into pieces)
1 cup (8 oz) heavy whipping cream (cold)
3/4-1 c chopped Thin Mint cookies (about 12-14 cookies) (less than 1 sleeve of Thin Mints (2012 box size))
Topping
1 egg, lightly beaten
2 T sanding sugar or granulated sugar
1. Preheat over to 425 degrees
2. Mix together dry ingredients.
3. Using a pastry cutter, two knives or your fingers (I use my fingers), cut in the butter. (The book uses a food processor, but I like to make scones by hand...less to clean up!)
4. Add whipping cream and chocolate chips. Blend together quickly (I use my hands and/or a spatula). Do not overmix.
5. Shape into a round or square.
6. Cut into shapes.
7. Place on parchment or Silpat covered baking sheet. Brush with egg wash. Sprinkle with sugar.
8. Bake for 14-16 minutes (depending on your oven) until golden brown and delicious. I cut my smaller and got 16 scones.
Other Thin Mint cookie baking ideas...
Thin Mint Brownies
Thin Mint Brownies
Thin Mint Cupcakes
Adapted from: Cream Scones from the Art and Soul of Baking (page 152). This is a very good book - find it on Amazon or in your library.
2 cups (10 oz) all-purpose flour
1/4 cup (1 3/4 oz) granulated sugar
2 1/2 t baking powder
1/4 t salt
1 stick butter (4 oz) (cold, cut into pieces)
1 cup (8 oz) heavy whipping cream (cold)
3/4-1 c chopped Thin Mint cookies (about 12-14 cookies) (less than 1 sleeve of Thin Mints (2012 box size))
Topping
1 egg, lightly beaten
2 T sanding sugar or granulated sugar
1. Preheat over to 425 degrees
2. Mix together dry ingredients.
3. Using a pastry cutter, two knives or your fingers (I use my fingers), cut in the butter. (The book uses a food processor, but I like to make scones by hand...less to clean up!)
4. Add whipping cream and chocolate chips. Blend together quickly (I use my hands and/or a spatula). Do not overmix.
5. Shape into a round or square.
6. Cut into shapes.
7. Place on parchment or Silpat covered baking sheet. Brush with egg wash. Sprinkle with sugar.
8. Bake for 14-16 minutes (depending on your oven) until golden brown and delicious. I cut my smaller and got 16 scones.
Other Thin Mint cookie baking ideas...
Thin Mint Brownies
Thin Mint Brownies
Thin Mint Cupcakes
Cute Hooking Sugar - sucres cavaliers colombes
It's Monday morning and we all need something pretty to start our day.
How about these freaking cute little sugars?
My friend, Mary of Popsicles & Sandy Feet, picked these up in Paris and sent them to me...what a delightful package of cuteness.
I can't read French, but the manufacturers website is full of sugar cuteness. Check out Belle De Sucre!
Thanks East Coast Mary for sending me darling sugars from Paris! - west coast mary
David Schat's Bakery - El Segundo, CA
David Schat's Bakery, El Segundo, CA
Ring Ring (Yes, young people, people still use phones to actually talk and not just text)
JustJenn: Free for lunch?
Me: Yes!
JustJenn: I need to eat something light...big dinner tonight.
Me: Hum...let me think.
pause
JustJust: Oh! I know! There's a bakery I want to try!
Me: Coming over.
Yes, when we think meal, we actually think bakery.
I'm excited to have Sheepherders bread in the Los Angeles area now...along with some delicious sandwiches and baked goods.
JustJenn and I both got the combo for lunch...
Finally, they sell some Dutch treats such as De Ruijter bread toppings. Holy smokes. I looked over, saw the boxes and I was transported back to the early 1990's. My UCLA roommate, Agnes is Dutch and we had a shelf of the chocolate sprinkles and anise and little pink & white ones in the apartment. She introduced me to Nutella...when you had to buy it at import stores. Oh, the Dutch and their bread. Delicious combos. Great memories.
Anyway, if you are in the South Bay (or have a crazy layover at LAX), I suggest stopping by David Schat's Bakery! They have a breakfast menu too...can't wait to try that! The staff was very nice, service was really fast and there is plenty of seating (outdoor seating area as well). There is street parking and they are next to a city parking structure.
David Schat's Bakery
131A W. Grand Ave., El Segundo, CA, 90245
Twitter :: Facebook
Apricot Jam Oatmeal Bars (Pioneer Woman)
Apricot Jam Oatmeal Bars
Photo taken with cell phone
These were really expensive apricot jam oatmeal bars (adapted from The Pioneer Woman's Strawberry Oatmeal Bars from her Food Network show).
Here's the story:
1. Get up super early.
2. Wipe the sleep from my eyes.
3. Stumble to kitchen.
4. Make these simple jam bars from the Pioneer Woman.
5. Toss them into the oven.
6. Start to clean up the kitchen. (I think I should mention here that my camera is on the countertop.)
7. Move the flour container...and knock off my camera from the countertop...and see it nose dive onto the hardwood floor.
It was horrible! I saw it in that slo-mo action...where you want to yell, "Noooooo..." but it happens so fast you are only able to yelp, "n...."
The lens came apart and I found a piece of it on the floor. Darn.
I've been wanting a new camera recently so this forced my hand. I purchased this combo:
Canon EOS Rebel T3i (body)
Canon EF 50 mm f1.4 (lens) (I upgraded from the f1.8 lens that crashed)
I love the new camera! It is much faster than my old one (which I bought in 2008). I'll be updating the camera page soon!
Recipe:
Apricot Jam Oatmeal Bars
Adapted from The Pioneer Woman (shown on her Food Network show). Her recipe here.
1 3/4 sticks salted butter, cut into pieces, plus more for greasing pan
1 1/2 cups all-purpose flour
1 1/2 cup oats (I used old fashioned oatmeal)
1 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
One 10 to 12-ounce jar apricot jam (Pioneer Woman used homemade Strawberry Jam...I used Trader Joe's Apricot Jam)
1. Preheat the oven to 350 degrees F. Butter a 9-by-13-inch pan.
2. Mix together flour, oats, brown sugar, baking powder and salt. Using a pastry cutter/blender, cut in the butter.
3. Press half the oat mixture into the prepared pan.
4. Spread jam on top of the oat mixture.
5. Sprinkle the other half of the oat mixture over the top and pat lightly.
6. Bake until light brown, 30 to 40 minutes.
7. Let cool completely, and then cut into squares.