Salted Caramel Mocha at home

If you have not had a Salted Caramel Mocha at Starbucks, you are seriously missing out.  While I'm not one to plug Starbucks, they totally deserve the billions they make on this coffee drink alone, it is delicious!

Since our nearest Starbucks is better than 15 miles away and daylight savings time has me falling asleep on the couch at 9pm, I had to create my own at home.  I thought I'd share my recipe so you too, can gain 5 pounds in 2 weeks on these little buggers!

This recipe is for 1 latte mug worth, probably about a 10 oz cup, so you may need to adjust accordingly;

2 tablespoons good quality caramel sauce (I used Stonewall Kitchen brand)
1/2 teaspoon cocoa powder
a TINY pinch of sea salt
1/2 teaspoon hazelnut syrup (Torani, Monin, DaVinci etc.)
1/2 cup milk (I used 2%)
double shot of espresso (I used my Nespresso Pixie, double shot of "decaffeinato")

I blended the first 5 ingredients and steamed using the wand on my espresso machine the first time I made these and that was fab.  The second time I warmed it up in the microwave and that was fab...thinking you can't ruin this combination!  I then added my double shot and stirred, added a good amount of whipped cream to the top and drizzled with another small bit of caramel sauce. 

Christmas Decor & Retailers

I am between a rock and a hard place at this time of the year.  I am a retailer.  Yes, we just had a Holiday Open House to kick off the holiday season on November 11.  Yes, I am one of those irritated consumers that would just like to experience one holiday at a time, but I understand the whys.

Instead of fighting the holiday season let me show you what I do at The Boulevard Market to keep Thanksgiving alive:

 We do put up our Christmas trees, but go with an Autumn decor of colorful leaves, birds (I love these pheasants) and glass bulbs in colors like copper, mocha and warm beige.  We add beaded fruits and berry clusters that will stay once the trees are transitioned to traditional Christmas decor.

The Market also features displays of foods, wines and cheese gear that is perfect for the Thanksgiving feasts!  This Cranberry wine is a customer favorite!
 

I understand a retailer's dilemma, especially for independent business owners, but I feel it's right for The Boulevard Market to keep Thanksgiving a little special and separate from Christmas.  After all...isn't it the biggest FOOD holiday of all?!

Incredible Cheeses & First Snowflakes

The first snowflakes of the season for us fell yesterday.  It was beautiful and horrific at the same time.  Giant flakes drifting in the steely grey overcast sky, hanging holiday lights surrounded by cheeses, Italian turrone and fresh bread at The Boulevard Market...all beautiful.  Knowing this will be our weather for the next 5 months...not so beautiful.

I decided instead to think about how many lovely cheeses have arrived from all over the world this week and make myself a Salted Caramel Mocha (recipe to come tomorrow)!

 Beautiful French Goat milk Crottins dusted with Piment d'espelette, a Basque chili pepper that is mild and very flavorful.  I can envision a generous wedge adorning my next omelet! 

The stunning beauty of Shropshire Blue is always a welcome sight for me around the holidays, as it really makes a cheese plate "pop"!  The flavor profile is similar to Stilton, yet a bit stronger with a slightly sour note like Cheshire.  I love it with a thin drizzle of honey!

The plastic glare is not attractive on this Soreda goat cheese assortment...I guess I'll just HAVE to open a package and then I will HAVE to eat them! :) Soreda is a producer of goat cheeses from the Perigord region of France and these tiny trays of goat cheeses are my favorite of their lineup.  Small orbs of fresh goat cheese rolled in various herbs, spices and dried fruit and adorned with a tiny "stem"!  Absolutely charming and delicious!

And finally, the Italians...how can even their cheese wrapper be anything but elegant and stylish?  The wrapper is just the beginning here however.  A combination of  sheep and cows milk in a little soft, furry, pasty package.  Delicate flavor, super rich and creamy, it's a cheese made to celebrate everything in your life!  I paired mine with an Ortrugo made by Santa Giustina in Italy.  Ortrugo is a lovely not-too-dry white wine, and Santa Giustina's Gaia Bucharelli is creating hers in a "vivace" style, meaning just a bit of fizziness to the wine.  Here is Gaia's description of her Ortrugo:

"Color: Light straw Bouquet: Fine, intense, frank, floral, golden apple Taste: Vivace, good structure, equilibrium and long persistence Food paring: Aperitif, cold appetizers, fish"

In Erika's words..."YUM"!     

Another business...really?

I don't usually write too much about our business' as this blog is a more personal space for me.  However, this week brought a new business into our lives and I thought you might enjoy experiencing it from day one!
Shall we play a guessing game?  "NAME THAT BUSINESS!"  These photos will help!

And here are the companies that we currently own/operate;

This is The Boulevard Market in downtown Tecumseh.  We are a cheese shop that also sells lots of boutique wines and specialty foods. 
Our second floor was converted from studio apartments to overnight accommodations 2 years ago and goes by the name Inn On Evans.  I've had so much fun creating a European apartment feel and hosting guests from all over the world.  The Inn overlooks the downtown and is especially charming during the holidays and winter months when the city trees are bursting with white twinkle lights and the snow is gently falling.  Our building is the center of the downtown, so it's fantastic to be able to shop the boutiques, enjoy cafes and dining or just people watch from the upper floor!

Peppalo Stone Ground Chocolate is our most recent company, launched just this spring.  We create chocolate from the cacao bean to the finished bar, completely by hand.  Created in a 13-15th century Spanish style chocolate with a bit of sugary grittiness and rustic texture, our Peppalo bars are unique and delicious. 

Four Corners Creamery is our cheese making company with production at about 1000 lbs per week of both goat and cows milk cheeses.  We  frequent several Farmers Markets throughout our area and supply to many spectacular restaurants.  John currently makes about 9 different cheeses as well as kefir, butter (if cream is available) and Greek style yogurt. 

While seeing it all at once seems overwhelming, I love my life and welcome the challenges of business and food production!  I can't imagine being happier anywhere but here. 

My newest personal project is a self-published cookbook!  I'm plugging away at it and hopefully it will be finished soon!  I'm sure you'll be the first to know!

Heirloom Apples

I am an apple girl.  I like them every which way...baked, fresh, sauced, jammed and pressed.  Skin on-skin off, in stuff and on stuff.  I am always curious to sample unusual and brand new to the market.  I don't get worked up about spots or worms (unless they are 1/2 worms.....enough said) and I love the different colors of apple skins and flesh.


Macintosh had been a lifetime favorite for me, usually just for snacking.  I have sampled a fair amount of heirloom apples too, with the Northern Spy and Snow/Fameuse apples as favorites.  This year, we visited a different orchard however and I found a few varieties that I had never tried..JACKPOT!

I purchased Hudsons Golden Gem, Macoun, Sweet Alford, Karmijn de Sonnaville & Mother.  The Karmijn de Sonnaville was by far my favorite and was a beautiful russet apple.  Sweet and crisp with a thin skin.  With cheeses and good company, it was our favorite! 

The Macoun was an interesting green tinted flesh, even though the apple was perfectly ripe.  As you might have guessed, it's genes were used to create the Macintosh!  I also like the Mother apple as it's skin was beautifully golden with red splashes and it was a great balance of sweet/tart.

I've had lots of fun with apples this fall and am looking forward to creating a shared recipe for Apple Pie Jam from France!  I'll let you know how that turns out!

Happy Halloween!

SPOOKY!

Pierre waiting on trick or treat-ers!

Pumpkins...

Driving through the countryside in out small slice of Michigan, you can't help but notice the fields full of autumnal color in every shade of orange imaginable.  Pumpkins are everywhere!  I purchased 12 pie pumpkins (they have to last through December!) on the side of the road last week!

 John and I took Pierre for an hour on the farm where he can run and sniff, and learn to come when called!  None of us were willing to cross the "bridge" over the creek!  I remember when it had boards over it...

If you haven't tried my Pumpkin Fondue from last year, here is the link, it is SO fantastic and looks outstanding!   It's a great dish to share!
http://blvdmarket.blogspot.com/2010/09/pumpkin-fondue.html

This week I made some lovely pumpkin bread and muffins from the same recipe.  I picked up these super sweet paper cups for a coffeehouse touch!

I am slicing the bread into thick 1 1/2 inch slabs and individually wrapping them for the freezer.  This gives me the opportunity to just bring out a slice at a time for breakfast or dessert.  I LOVE to whip a bit of mascarpone cheese (Italian triple creme) with a sprinkle of sugar and cinnamon to dollop on a slice of this quick bread!

A few weeks ago I picked up a cheap pepper grinder and filled it with small chunks of unsweetened chocolate, Belgian rock sugar and roasted coffee beans.  It has been a fun and tasty topping for homemade lattes, hot chocolate and baked goods.  I think it would also be lovely finely ground to top my pumpkin muffins and bread!

This is an old standby recipe for me.  I don't remember where it came from some 20+ years ago.  I love that it's a big batch, easily making 12 generous cupcakes and a 9X5 loaf pan, or 2 loaf pans.  These also taste fantastic when you add chopped nuts, dried cranberries or chocolate! 

PUMPKIN BREAD

3 cups sugar
1 cup vegetable oil
4 eggs
1 can pumpkin puree (15 ounces)
3 1/2 cups flour
1 teaspoon baking powder
2 teaspoons baking soda
2 teaspoons salt
1 teaspoon each: ground cinnamon, nutmeg, allspice
2/3 cup water

Preheat oven to 350 degrees.

In a large mixing bowl combine sugar, oil and eggs.  Beat until combined and smooth.  Add pumpkin and all dry ingredients and beat to combine about 1 minute.  Add water and any additions like nuts or chocolate and stir to combine.

Pour batter into lined or greased pans.  Bake loaf pans for 50-60 minutes, cupcakes for 35-40 minutes depending upon fullness.