Mar 9, 2009
Learning can be fun, especially when it involves chocolate. Over the weekend, the Smithsonian Institute and Mars Chocolate Inc sponsored a chocolate making demonstration and displayed chocolate related advertisements for the public to enjoy as part of the National Museum of American History.
Click the link below to read more.
http://www.prnewswire.com/mnr/mars/37228/
Mar 6, 2009
According to the Boston Globe, the combination of cocoa bean shells and coal may provide a new energy source.
“In the world of interesting energy possibilities from waste products, a test burn at a Portsmouth, N.H., power plant is by far the most creative. The substance to be burned: cocoa bean shells.
Chocolate maker Lindt USA and Public Service of New Hampshire’s Schiller Station in Portsmouth had a test run recently, mixing one part cocoa bean to 33 parts coal and burning it to produce electricity in a boiler at the plant.
If it works – and only time will tell – Lindt will start sending the power plant cocoa bean shells from its Stratham facility when it starts producing its own chocolate from raw cocoa beans.
It is believed to be the only cocoa bean-to-energy project in the US chocolate industry.”
Mar 3, 2009
Cookie Thieves! Some one tried to rip off the Girl Scouts!
http://www.google.com/hostednews/ap/article/ALeqM5g1vh2GIv5on0IhAx3L01rVDcmGkgD96M4JC80
Mar 2, 2009
1 C. All purpose flour 6 Tbl. Butter, cold, cut into chunks
1/3 C polenta or cornmeal 1 egg
½ C sugar 1 Tbl. Water
½ tsp. Salt
1. Combine flour, sugar, polenta or cornmeal and salt in a bowl.
2. Cut in butter with pastry blender until mixture resembles coarse crumbs.
3. Mix egg with water. Add to flour mixture, tossing with a fork until dough is moistened and begins to clump together.
4. Gather dough together, knead 2 or 3 times to smooth out, then form into a ½” thick disc. Wrap in plastic wrap, refrigerate 1 hour before using.
APPLE FILLING:
2 to 3 Tbl. brown sugar ¼ to ½ tsp. cinnamon
1 Tbl. flour dash nutmeg
1 Tbl. Apricot jam or apple butter 1 egg beaten with 1 Tbl. Water
1 tsp. Sugar
Saute apples with butter and brown sugar for 2 to 3 minutes to soften slightly.
Cool, then stir in flour, cinnamon and nutmeg.
1. Roll out Polenta Tart Dough into a 12” to 14” circle. Place onto parchment lined half-sheet pan.
2. Spread a thin layer (approx. 1 Tbl.) apricot jam or apple butter onto center of pastry, leaving a 2” to 3” margin without jam.
3. Place apple filling onto pastry, covering jam, and again leaving a 2” to 3” margin .
4. Fold the edge over the filling, toward the center of the tart, leaving an uncovered portion in the center.
5. Brush the pastry with egg wash (1 egg mixed with 2 Tbl. water). Sprinkle with 1 tsp. Granulated sugar. Bake @ 350o for approx. 25 to 30 minutes, or until pastry is golden brown and fruit is tender.
Mar 2, 2009
This has to be one of my favorite tart fillings of all time. Half the time I make it, the filling seems to disappear small bite by small bite before I can get it into the tarts. But for those who have a little more self control, celebrate your sense of taste and try out this recipe.
CARAMEL NUT TART
1 par-baked sugar dough or chocolate sugar dough tart shell
FILLING:
4 Oz. Butter ½ C toasted pecan halves and pieces
¾ C brown sugar ½ C toasted walnut halves and pieces
3 Tbl. Honey ½ C toasted blanched, slivered almonds
¼ C cream or Half & Half ¼ C tosted hazelnuts, skins removed
To toast nuts: place nuts on a sheet pan, bake @ 350o for 6 to 10 minutes, stirring once or twice. Nuts should be light golden. Using a dry towel, rub skins off of warm hazelnuts after toasting.
1. Melt butter in a small pot. Add honey and brown sugar. Bring to a boil, cook while stirring for 3 minutes.
2. Off heat, whisk in cream. Caution: Mixture will splatter. Wear an oven mitt when adding cream.
3. Add nuts, stir to completely coat nuts. Pour into prepared tart shell.
4. Bake 350o approximately 20 minutes. Mixture will be bubbly. Remove from the oven and cool to room temp.
5. Garnished with striped melted chocolate if desired.
VARIATIONS:
1. Use any assortment of nuts to total 1 ¾ C
2. Add ½ C chocolate or white chocolate chips to filling. 
( HIGHLY RECCOMENDED IF YOU LIKE CHOCOLATE!)
I have loved baking and cooking since I was a child. I studied foods and nutrition in college, but my secret desire was to own my own restaurant. Participation in a culinary program landed me jobs in several upscale restaurants, where I discovered my passion for baking and pastries. In 1981 I opened my bakery, Tarts and Truffles, in Sacramento, CA. Realizing a need for trained, knowledgeable bakers, I began teaching baking classes in the culinary arts program at American River College in 1990. I hope you will find my interest in high quality baking reflected in every product we sell.
