Urban Craft Uprising

This winter's Urban Craft Uprising was this past weekend.  This was my first craft fair and the first time I've set up a booth to sell my wares.  It was a TON of fun and had a blast meeting tons of new people and providing some delicious moments!

A bit thanks goes out to my dad for helping with the booth and stay the whole time both days offering up samples of my Turkish Hot Chocolate mix.  I sold out of my new Turkish Hot Chocolate mix both days of the show.  It was a clear hit.  The question we got most about it was "What's Turkish about it?"  True, they don't grow chocolate in Turkey, but they do have a famous coffee that is rich and thick and usually spiced with cardamom and other spices.  This was my inspiration for the hot chocolate mix, it's modeled after Turkish coffee.  Since I'm not a coffee drinker, but I like the idea of Turkish coffee, I put it in hot chocolate instead.

Currently, this is only available directly through me, but hopefully will be in some local food boutiques soon.

Here also are some pics of me and my booth!

Favorite Things

If you're curious to learn some fun facts about yours truly, head on over to Seattle Met's Nosh Pit.  I'm being featured on their "Favorite Things" segment.!

Strawberry Cheesecake Sundae

It's no surprise I love ice cream, and I also love to deconstruct things into sundaes.  I deconstructed baklava into an intoxicating aromatic sundae and (while already a sundae) I took the banana split out of the boat for a very over-the-top plating for Valentine's Day.

When I was in Vegas last last April, my friend Jennifer and I went to Serendipity 3, and I ordered the strawberry cheesecake sundae.  And while I knew they are known for being over the top and huge, I wasn't prepared for how ridiculously over the top this sundae was.  It was bigger than my head and had probably an entire pint of ice cream in it, a huge slice of cheesecake slammed on the top and of course everything else that goes with it.  Crazy!  Even by Vegas standards.

I wanted to do a strawberry cheesecake sundae, and while make it my own style of over-the-top, bring it down a couple notches from were Serendipity 3 was.

Strawberry Cheesecake Sundae

Here is use a cream cheese ice cream, a local strawberry compote scented with vanilla, lightly sweetened and softly whipped cream, drizzle over it some balsamic reduction and scatter over the whole thing graham cracker crumbs.  Nom nom nom.

Cream cheese ice cream is DELICIOUS, and is a great base to swirl in any type of summer fruit compote or if that's too much work, just pour the compote over a scoop and dig in.  Cream cheese ice cream is also so very, very easy to make.

Cream Cheese Ice Cream
makes about 1.5 - 2 quarts
1 lb cream cheese
2 cup milk
2 tbsp lemon juice
1-1/2 cups sugar
1/4 tsp salt
1/2 heavy cream

Place cream cheese, milk, lemon juice, sugar and salt in a blender and blend until smooth.  Stir in the heavy cream.  Pour into an ice cream maker and process according to your machine's specifications.  Transfer to a container and allow to freeze for several hours.

Finally Updates!

Oy!  I haven't posted anything since January!  Shame on me.  It shall be remedied!  And it isn't because of sloth.  The Troubadour Baker has launched headlong into honest to god production in the past six months.  And today, great thanks be to Chris Werner at Seattle Metropolitans's Nosh Pit blog for this awesome piece about this great new venture of mine...

Read the article here!

I'll be back to posting recipes and ideas for what to do with what comes in my new delivery boxes.  I promise!

Chocolate Terrine

Here is a simple, impressive, very rich chocolate dessert... a chocolate terrine from The Joy of Cooking.

Chocolate Terrine

Chocolate Terrine
servings will vary depending on portion size
1 lb very fine quality semi-sweet chocolate (I'm using Callebaut 60%)
8 oz butter
8 egg yolks
1/4 cup water
2 tbsp Kahlua (or other liqueur)
1 tsp vanilla 
1/2 cup sugar
4 egg whites
1/4 tsp cream of tartar
1 tbsp sugar

Coat a 8.5"x4.5" loaf pan (or something of comparable volume) with pan spray, then line with plastic wrap and spray the plastic.

In a bowl over gently simmering water, melt the chocolate and butter, stirring until smooth.  When smooth, remove from heat and set aside.  In another bowl, combine the egg yolks, water, liqueur, vanilla and sugar.  Place the bowl over the simmering water and whisk vigorously until hot to the touch, thick and foamy.  Remove from heat and stir in the melted chocolate until evenly combined.  Now, in a mixing bowl, start whipping the egg whites.  Add the cream of tartar and sugar and whip until just stiff peaks.  Fold a quarter of the meringue into the chocolate, then fold the rest in until evenly uniform.  Pour into the mold, cover the top with plastic and refrigerate until firm.

To serve the terrine, gently remove the terrine from the mold and peel off the plastic.  Portion into thin slices or wedges and serve with ice cream, fruit and/or cookies.