Tuesday, January 27, 2009 

Fancy Food Trade Show Favorites

Well...just finished an article about the Fancy Food Trade show for another publication and started thinking about all the delights I ran across at the show. I couldn't put them in the article, so I'll share with y'all here.

34° Crispbread. Light, melt in your mouth flavor without too much flavor. Perfect for wine and cheese parties.

Giusto's Specialty Foods. A South San Francisco company that provides a wide diversity of flours: Amaranth Flour, Garbanzo Flour, Barley Flour, Soya Flour and more.

Twist Cleaning Products. Love the bamboo cloth.

Plush Puffs. Marshmallow puffy cloudy heaven.

Ooba. A refreshing, sparkling hibiscus drink. Taste the power of the flower!

Sajen Jamu. A ginger-turmeric drink that was surprisingly refreshing, sweet and good for your health.

The Moroccan Honey Collection (Jujube, Lavender Flower, Carob Seed) from Alili. The Carob Seed was my favorite. It actually had subtle tastes of caramel and chocolate. Yumm.

The Tea Over Ice pitcher from Tea Forte. Just beautiful.

Fran's Sea Salt caramels. Obama's favorite. I can see why.

Gourmet Organic Honey from Big Island Bees. My favorite was the Macadamia Nut Blossom.

Brent's Firey Beer Brittle and Brent's Chardonnay Brittle...both from Anette's Chocolates in Napa Valley.

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10:54 AM | |

Tuesday, March 25, 2008 

The secret ingredient to biscuits


White Lilly Flour. (In my humble cookie crumbly opinion....)

Fallen Monk made some biscuits and it reminded me of some of the best biscuits I have ever made was with White Lilly Flour. I had no idea the company was owned by Smuckers (biscuits and jam...sounded like a good combo) and am saddened to hear that one of White Lilly's storied plants was being shut down.
The old White Lily flour mill, a downtown landmark for 125 years, will be closing this spring.

...White Lily flour and Three Rivers cornmeal have been produced on Depot Avenue for generations under eight owners over 125 years. It is a downtown manufacturing landmark and employer of about 112 workers, including plant staff and a sales force in the field. - Knoxnews.com
If you can't find White Lilly near you, you can purchase it on line on the Smucker's website....Williams Sonoma and Surfas used to carry it, but alas...it seems no more.

White Lilly Angel Biscuits

Ingredients:

•1 package active dry yeast
•2 tablespoons warm water (105-120 degrees)
•5 cups White Lily® Self-Rising Flour
•1/4 cup sugar
•1/2 teaspoon baking soda
•1 cup Crisco® All-Vegetable Shortening
•2 cups buttermilk
•1/4 cup butter, melted
Instructions:
1.Lightly spray a 15x10x1-inch pan (or one 13x9x2-inch pan) with no-stick cooking spray.
2.Dissolve yeast in warm water (105 to 115 degrees). Set aside.
3.Combine flour, sugar, and baking soda. Cut in all-vegetable shortening until chunks are no larger than the size of peas.
4.Mix buttermilk with yeast water.
5.Add to flour mixture.
6.Stir with a fork until moistened.
7.Roll out 1/2-inch thick on floured surface.
8.Cut with 2-inch cutter.
9.Place close together in prepared pans. Cover with clean lint-free warm, damp towel and allow to rise about one hour. (Dough will be doubled in size and will leave a small indention when pressed lightly with your finger.)
10.Heat oven to 425 degrees.
11.Bake for 15 to 20 minutes or until browned.
12.Brush tops with melted butter.
13.Serve while hot.

Shirley's 'Touch of Grace Biscuits'

2 cups self-rising flour, preferably White Lily
1/4 cup sugar
1/2 teaspoon salt
4 tablespoons shortening
2/3 cup cream
1 cup buttermilk, or more
1 cup plain flour, for shaping
2 tablespoons butter, melted

Preheat the oven to 425 degrees and arrange a shelf slightly below the center of the oven. Spray an 8-inch cake pan with nonstick cooking spray.

In a large mixing bowl, stir together flour, sugar and salt. Work the shortening in with your fingers or a pastry blender until there are no large lumps.

Gently stir in the cream. Stir in the buttermilk until the dough resembles cottage cheese. It should be a wet mess. If you are not using a low-protein Southern flour, this may require considerably more than a cup.

Spread the plain flour (not self-rising) out on a plate or pie pan. With a medium(about 2-inches) ice cream scoop or spoon place scoops of dough well apart in the flour. Sprinkle flour over each. Flour your hands.

Turn a dough ball in the flour to coat, pick it up, gently shape it into a round, shaking off the excess flour as you work. Place the biscuit in the prepared pan. Coat each dough ball in the same manner, and place the shaped biscuit "smuched" up against its neighbor. Continue scooping and shaping until the dough is used.

Bake biscuits until lightly browned, about 20 to 25 minutes. Brush with melted butter. Invert biscuits out onto one plate, then back onto another. With a knife or spatula, cut quickly between biscuits to make them easy to remove. Serve immediately. "Butter 'em while they're hot."

Cookiemadness even made a delish Red Velvet Cake using White Lilly. How can you get more "Southern" than that!

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8:40 PM | |

Tuesday, January 30, 2007 

A delicious mix....

King Arthur Flour and "Mr. Chocolate", Jacques Torres.

(have you seen him on the FoodNetwork?)

I am so bummed out. I'm missing King Arthur's National Baking Classes out here in California....If you get a chance, check them out in YOUR neck of the woods.

JANUARY/FEBRUARY NATIONAL BAKING CLASS TOUR

Pasadena, California - January 31, 2007

Location:

PASADENA CONFERENCE CENTER

300 East Green Street

Pasadena, California

626.793.2122 (for directions only)
Date/Time:

Wednesday, January 31, 2007

12:00 pm to 2:00 pm - Yeast Breads: Sweet & Whole-Grain
7:00 pm to 9:00 pm - Crusty Artisan Breads
Cost: FREE

Ventura, California - February 1, 2007

Location:

THE POINSETTIA PAVILION
3451 Foothill Road
Ventura, California

805.648.1143 (for directions only)
Date/Time: Thursday, February 1, 2007
12:00 pm to 2:00 pm - Yeast Breads: Sweet & Whole-Grain
7:00 pm to 9:00 pm - Crusty Artisan Breads
Cost: FREE

Ontario, California - February 2, 2007

Location:

AYRES HOTEL & SUITES ONTARIO CONFERENCE CTR.
1945 E. Holt Boulevard
Ontario, California

909.390.7778 (for directions only)
Date/Time: Friday, February 2, 2007
12:00 pm to 2:00 pm - Yeast Breads: Sweet & Whole-Grain
7:00 pm to 9:00 pm - Crusty Artisan Breads
Cost: FREE

Irvine, California - February 3, 2007

Location:

DOUBLETREE HOTEL IRVINE-SPECTRUM
90 Pacifica Avenue
Irvine, California

949.471.8888 (for directions only)
Date/Time: Saturday, February 3, 2007
11:00 am to 1:00 pm - Yeast Breads: Sweet & Whole-Grain
3:00 pm to 5:00 pm - Crusty Artisan Breads
Cost: FREE

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10:24 PM | |

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  • From Santa Barbara, California, United States
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