Now Available — Oak Glen Apple and Reche Canyon Pumpkin! Fall may not have quite arrived yet, but the apples and pumpkins have! That wonderful cool crispness in the air can’t be far behind.
Many thanks to each of you who voted for me in the AboutRedlands.com Photo Contest! Your collective efforts created a 3rd Place win! The prize, a local advertising package, will definitely come in handy, so again, THANKS to each of you who voted! (If you’re a first time visitor here, scroll down for the photo.)
AboutRedlands.com is having a Photo Contest, looking for the photos that best depict Redlands. I took this photo in the groves off Citrus and Wabash. To me, it’s the epitomy of Redlands. If you like it, please take a second to vote at the link below. The prizes include local advertising packages, and I could sure use them! You don’t have to live here, and you can vote daily ’til Labor Day. Thank you!!
Please vote here: http://aboutredlands.com/businesses/927-annual-redlands-photo-contest
Cherry season has ended, strawberries are scarce enough that I’ve removed them from the Current Flavors Available list, and blackberries are still going strong.
But what’s next? Even with the days on end of triple digit heat, this picture, taken at Riley’s Farm in Oak Glen this week, says that fall is just around the corner. These apples are getting sweet and juicy for us!
With Redlands famed oranges in abundance, one of my most often ordered flavors is one of my originals – Redlands Orange. It’s pictured here garnished with preserves made by another of Redlands’ own – Sunnyside Local. You can find their plants and preserves at the Redlands Saturday Morning Certified Farmers Market. Photo credit: AB Portrait & Fine Art Photography.
Salsa doesn’t have to be hot and spicy. Salsa simply means sauce. This cake and the salsa are both made with a mix of Rainier and Bing cherries from Guldseth Orchard in Cherry Valley. Perfect for a summer holiday. Happy 4th!
Sweet Cherry Salsa
as easy as it is, maybe salsa ought to mean simple!
1 peach, diced
1 cup cherries, pitted
1 mango, diced
1/4 cup simple syrup*
Juice of 1/2 lime
Sprigs of fresh mint, optional
Stir lime juice into simple syrup. Add all fruit to medium bowl and toss lightly with syrup. If desired, either muddle mint leaves into the simple syrup or chop finely and add to fruit. Serve over cake for a quick, colorful, festive dessert for a summer holiday like today.
Happy 4th of July!
*Simple syrup is one part sugar dissolved to a boil in one part water. I used one cup each and let it boil for about five minutes. It’s not a thick syrup, but it will thicken a bit as it sits. Be careful not to let it burn or caramelize. It’s a nice staple to have on hand for sweetening beverages or whipped cream.
Several years ago my nieces, nephews and I celebrated the first day of summer with an outdoor “Longest Day Dinner.” We each got to pick something for the menu that said “summer” to us. We came up with several choices — potato salad, watermelon, lemonade, strawberries, hamburgers, corn on the cob. Foods that, though they may be eaten other times of the year, have that certain extra goodness when eaten when the weather is warm and the days are long.
What foods say “summer” to you?
I’m uploading two new pictures from my shoot with AB Portrait & Fine Art Photography last month. It’s my Strawberry Olive Oil Cake. Yum! Pair it with a bit of sweetened whipped cream and some Strawberry Balsamic Sauce (recipe below), and you’ve got summer on a plate!
Strawberry Balsamic Sauce
About as easy as a sauce can get.
2 baskets fresh strawberries
1/4 cup sugar
2-3 tablespoons balsamic vinegar
Pinch of salt
Rinse, hull, drain, and halve berries. Puree in food processor or mash in medium bowl using masher or ricer. The consistency is to your liking; you may leave some pieces of strawberry or puree to your heart’s content. Add sugar and stir until dissolved.
Stir in balsamic. Again, the amount is to your taste. Add enough to give the strawberries “zing.” You know by now that Temecula Olive Oil Company is my exclusive supplier of olive oil, and they make a delectable Vanilla and Fig Balsamic Vinegar that is perfect here.
Finish with a pinch of salt, again to your taste, just to round out the sweetness of the berries.
Makes approximately 2 cups.
(Photo: AB Portrait & Fine Art Photography)
Coffey Road Cakes also bakes savory cakes. They’re great as appetizers. Pictured here are both Basil and Tomato and Thyme Olive Oil Cakes. Slice, toast, melt some parmesan or mozzarella on top and you’re ready to entertain! Buon Appetito!
(Photo: AB Portrait & Fine Art Photography)
With Memorial Day behind us, moms are in the final push of the school year. Thank your child’s teacher and start the summer out sweetly with the gift of Coffey Road Cakes! I’ll be baking and delivering locally Wednesday June 6th. Please call in your order to 909.833.9908 or email email@example.com by Monday, June 4th!
South Bay friends, I’ll be in Redondo/PV June 7th and I’m delivering orders while there. If you’d like to be on my list, same deadline as above – June 4th! Thanks!
Cake on the barbie? Sure! Set slices of Coffey Road Cakes on the grill to toast lightly on both sides. Grill slices of pineapple, peaches, or other fruit of your choice. Top the cake with the fruit, add a touch of local honey or whipped cream, and you’ve got a great way to finish off your holiday barbecue! Enjoy!
Did you know that the Small Business Administration has designated this week National Small Business Week? Link includes livestreaming of events in Washington D.C.Small Business Administration
Support small businesses this week!
Thank you to Slow Food Redlands for having Coffey Road Cakes visit their book discussion group Sunday at the Olive Avenue Market in Redlands. The book was “Extra-Virginity: The Sublime and Scandalous World of Olive Oil. Malibu Olive Oil also took part, and we both treated attendees to samples. Thank you Slow Foods Redlands and Olive Avenue Market!
Tune in to www.kcaaradio.com on 1050 AM on Sunday May 20 at 9 a.m. to hear Stephanie Georgieff, host and president of Slow Food Redlands, interview me about Coffey Road Cakes. Thom Curry, co-owner of Temecula Olive Oil will share the stage, giving his insights on the California Olive Oil Council and all things Olive Oil.
I debuted two new cocoa flavors last month at the first Inland Empire Chocolate Festival — Cocoa Lavender and Cocoa with Ancho Chile. Scrumptious! Both got rave reviews!
You can now order your Cocoa Olive Oil Cakes five ways: Cocoa with Fresh Mint, Cocoa with Fresh Ginger, Cocoa Lavender, Cocoa with Ancho Chile, or Cocoa straight up!