My last Hurrah for 2014

Hope you got your bialy fix last week, I certainly did. I enjoyed one alongside a variety of small tomatoes just picked off the vines. Old favorites like Black Cherry and Juliet (mini Roma) are still my first choices. The Orange Grape Tomato that I bought at Earth Box happily tastes like a solid full size tomato but I'm not impressed by the pretty Yellow Cherry. Soon it will be time to plant for the next season. It's hard for me to wrap my brain around planting tomatoes in mid-winter.

I finally found the time to assemble my Holiday Tree, repurposed out of discarded Christmas Tree trimmings I picked up for free at Home Depot. It's built around the post that supports my mailbox and if you're hungry there are cello wrapped candy canes. Ho-ho-hum.

The other day I was blown away by the beauty of this magical sky, as viewed from my bedroom window. To me it was so reminiscent of the Vincent van Gogh "Starry Starry Night" poster I loved that hung on my bedroom wall as a kid.

This is also my last Blog & Menu for 2014. After baking & sharing with you this week I'm taking a two week hiatus to catch up on projects around the house. I won't be going away so if there is something you need for the holidays, call or email and I'll see if I can accommodate you. Best wishes for a JOYFUL HOLIDAY SEASON & HAPPY NEW YEAR! Look for my next blog on Jan 5, 2015


THIS WEEK'S MENU    Pick-up   Fri  Dec 19   1-5 pm

MORNING GLORY MUFFIN     $2

The marvelous combination of whole wheat, carrots, nuts, coconut, pineapple, apple and orange in a single muffin. Whole grain + fruit + veggie = perfect & filling for breakfast or a snack anytime.

THE BIG COOKIE     $1.50

Individually wrapped. Chocolate Chip, Oatmeal Raisin Walnut, Orange Walnut Belgium Bittersweet Chocolate, Peanut Butter Chocolate Chip, Snickerdoodle, Pecan Coconut Belgium Milk Chocolate.  

                

CHOCOLATE ORGASM COOKIES     $5/pkg

My legendary chocolate delivery system made from melted Belgium Bittersweet chocolate, toasted fresh almonds, chocolate chips & very little flour. Sold in packages of 4 because you must have more than one & they fit easily into a stocking on the mantle.

JEWISH APPLE CAKE    $3/pkg

Just like my  Grandma used to bake for Friday night. Never too sweet, but delicate, moist and packed with cinnamon coated chunks of fresh apple. Perfect for dessert, a snack, or an accompaniment to coffee & tea.

CRANBERRY MACADAMIA BISCOTTI     $2.50/pkg
This twice baked cookie is ready to celebrate with its plump cranberries, toasted macadamia nuts and white chocolate drizzle. Pass the espresso & I'll dunk to that.

MINI KNISHES     $3/pkg of 8

It's the nosh of the season in convenient mini form. A paper thin dough encloses either the classic potato/onion filling or the newer sweet potato/scallion filling. Enjoy a mix of both.

CHEDDAR MINI BOULE    $3

This petite loaf of bread, perfect for two, boasts the crisp outer skin of a baguette, but inside its heart comes alive with a volcano of Cheddar cheese.

KALAMATA ROSEMARY FICELLE      $2.50/loaf 

Thinner than a baguette with a crusty outside & soft interior, and punctuated by lots of winey Kalamata olives and fresh rosemary from my organic garden. 

JAM  or  CHUTNEY  $4/jar        

Check out my new flavors this season, as well as the classics. Choose from: 
Mango Chutney, Blueberry Lime Jam, Ginger Pear Chutney, Pineapple Daiquiri Jam,  Blueberry Pineapple Fusion Jam, Mango Margarita Jam.

No artificial flavors, colors, preservatives or fake stuff EVER!!

ORDER BY 5pm WEDNESDAY

all items in limited supply... first come, first served

PICK UP FRIDAY 1-5 pm at Bonn's Treehouse

in the Village of the Arts

   932 12th Street West 

(down the driveway thru the white wrought iron gate) 

TO PLACE AN ORDER 

email bonnibakes@gmail.com  

  
or call me at (941) 746-6647 

   PAY BY CASH OR LOCAL CHECK TO BONNI BROWN  

 Hugs from my kitchen,
Bonni

Let the harvesting begin...

How gorgeous is this incredible head of broccoli, the first to be harvested today from the Earth Boxes. Last season we started them from seed and got very lush plants but NO HEADS, just lots of inedible stalks & leaves. This time Mike bought a pack of seedlings, which obviously worked.

The first time I ever grew broccoli was in my raised garden that ran the length of our berm in North Carolina. Once the little heads peeked out from under their embracing leaves, I watched them like a hawk. You could almost see them grow in front of your eyes because they matured so quickly. And then one day I walked over and was greeted instead by a bouquet of bright yellow flowers surrounded by leaves the size of elephant ears. I guess that's why they call them "florets". I had waited too long. Instead of being part of dinner, it became the centerpiece. You only make that mistake once.

Now that it finally feels more like Fall, I'm making soup and craving Brooklyn style comfort food. For me that translates into things like bialys and rugelach, both on this week's menu. If you want to order something special in time for Chanukah or Christmas, even if it isn't on the menu, contact me. After next week I'll only be doing Special Orders for the last two weeks of December.

THIS WEEK'S MENU    Pick-up   Fri  Dec 12   1-5 pm

ORANGE DATE MUFFIN     $2

A delicious muffin made with whole wheat & white flour; filled with the aroma, flavor and flecks of fresh orange, plus the sweetness of freshly chopped dates. Perfect for breakfast alongside your favorite beverage.

INDIVIDUAL BIG COOKIE     $1.50

Individually wrapped. Chocolate Chip, Oatmeal Raisin Walnut, Orange Walnut Belgium Bittersweet Chocolate, Peanut Butter Chocolate Chip, Snickerdoodle, Pecan Coconut Belgium Milk Chocolate.  

                

CHOCOLATE ORGASM COOKIES     $5/pkg

My legendary chocolate delivery system made from melted Belgium Bittersweet chocolate, toasted fresh almonds, chocolate chips & very little flour. Sold in packages of 4 because you must have more than one & they fit easily into a stocking on the mantle.

CLASSIC JEWISH RUGELACH     $5/pkg
The real deal, handmade with cream cheese dough that bakes into a melt-in-your-mouth flaky pastry and filled with my homemade jam, cinnamon, raisins and chopped walnuts. They make a memorable dessert after a Chanukah meal.

SEEDED FLATBREAD CRISPS   (VEGAN)   $4/pkg

When you want something very light, crisp and full of flavor, try a package of these. Each one is rolled out by hand, seeded and cut into unique shards. Great with soup, salad, dips or in a bread basket.

BROOKLYN BIALYS   (VEGAN)  $3.50/pkg of 4

Pass up the bagel and enjoy a fresh bialy instead. Of course it begs to be lightly toasted & schmeared with cream cheese. Light, crunchy outside, soft inside with onion poppy center. Freeze for future use.

CINNAMON SWIRL RAISIN BREAD   $5/loaf 

Over 1/2 lb of raisins per loaf & made with REAL CEYLON CINNAMON that I have hand grated. Look how beautifully it toasts up begging you to bite into that heavenly scented slice.

JAM  or  CHUTNEY  $4/jar        

Check out my new flavors this season, as well as the classics. Choose from: 
Mango Chutney, Blueberry Lime Jam, Ginger Pear Chutney, Carrot Cake Jam, Pineapple Daiquiri Jam,  Blueberry Pineapple Fusion Jam, Mango Margarita Jam.

No artificial flavors, colors, preservatives or fake stuff EVER!!

ORDER BY 5pm WEDNESDAY

all items in limited supply... first come, first served

PICK UP FRIDAY 1-5 pm at Bonn's Treehouse

in the Village of the Arts

   932 12th Street West 

(down the driveway thru the white wrought iron gate) 

TO PLACE AN ORDER 

email bonnibakes@gmail.com  

  
or call me at (941) 746-6647 

   PAY BY CASH OR LOCAL CHECK TO BONNI BROWN  

 Hugs from my kitchen,
Bonni

JINGLE..JINGLE HERE COME THE HOLIDAYS

There was magic in the air of my kitchen this week as I created & baked 450 individual cookies & turned them into...

32 trays of holiday gifts for a local company. Maybe you'll be one of the lucky recipients. Or order a tray to spoil yourself.

I love Eggplant Parmesan and recently found a fabulous version courtesy of Cook's Illustrated. Instead of winding up with a gloppy pan of thin eggplant drowning in sauce and embalmed in cheese, this one is portioned for two, quick & easy to make and features a "steak" of eggplant within a crunchy Panko crust. I've shared the recipe four times this week & I'm going to print it out here for you. Heartily recommended!

EGGPLANT PARMESAN FOR TWO  (from Cook's Illustrated)       Serves 2

    1     medium eggplant (about 1 pound)
    ¼    cup all-purpose flour
    1     large egg
    ½    cup Panko bread crumbs
    ¾    cup grated Parmesan cheese
          Salt and pepper
    ½    cup plus 3 tablespoons olive oil
    4     garlic cloves, minced
    ¼    teaspoon red pepper flakes
    1     (14.5-ounce) can diced tomatoes
    ¼    cup chopped fresh basil
    ½    cup shredded provolone cheese

1. BREAD EGGPLANT. Cut two ¾-inch planks lengthwise from center of eggplant, halve each plank crosswise, and cut remaining eggplant into ½-inch dice. Place flour in shallow dish. Beat egg in second shallow dish. Combine bread crumbs, ¼ cup Parmesan, ¼ teaspoon salt, and ¼ teaspoon pepper in third shallow dish. One at a time, coat eggplant slices lightly with flour, dip them in egg, and dredge in bread-crumb mixture, pressing to adhere. Transfer to wire rack set inside rimmed baking sheet and let sit 5 minutes (or refrigerate up to 1 hour).

2. COOK EGGPLANT. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Heat ½ cup oil in large nonstick skillet over medium-high heat until shimmering. Cook -eggplant slices until lightly browned, about 1 minute per side. Transfer to wire rack set inside baking sheet and bake until eggplant is tender and deep golden brown, 12 to 15 minutes.

3. MAKE SAUCE. Meanwhile, pour off oil and wipe out skillet with paper towels. Heat 2 tablespoons oil in empty skillet over medium-high heat until shimmering. Add chopped eggplant and ¼ teaspoon salt and cook, stirring occasionally, until lightly browned, about 3 minutes. Stir in remaining oil, garlic, and pepper flakes and cook until fragrant, about 30 seconds. Add tomatoes and reduce heat to medium. Simmer until eggplant is tender and sauce is thickened, about 5 minutes. Stir in basil and season with salt and pepper; cover and keep warm.

4. ASSEMBLE. Combine remaining Parmesan and provolone in medium bowl. Top browned eggplant slices with cheese mixture and bake until cheese is melted, about 3 minutes. Transfer half of sauce to platter and top with eggplant slices. Spoon remaining sauce over eggplant. Serve.

This Friday from 6-9:30pm enjoy An Old Fashioned Christmas during the Village of the Arts' December ArtWalk. Starting with the Lighting of the Village Galleries at 6pm, join in the spirit of the season while visiting the seasonally decked-out galleries & businesses. Watch out for the strolling Barber Shop Quartet!! You can find all the details at www.villageofthearts.com

BONNI BAKES will be looking for you in the driveway of 932 12th St West, next to my decorated handmade pine tree. Not exactly what you'd expect to find in the forest, but still more vigorous than Charlie Brown's Xmas tree. I'll have yummy stuff to nibble, take home or order. Think Rugelach for Chanukah or Personalized Cookies for Christmas. As well as lots of unique jams, wrapped & ready to go onto someone's gift list.

If you'd prefer to pick up your Friday order during the ArtWalk, just let me know & I'll have it wrapped & ready for you. The celebration continues Saturday from 11-4. Ho-ho-h0

THIS WEEK'S MENU    Pick-up   Fri Dec 5th   1-5 pm

CRANBERRY ORANGE MUFFIN     $2

A perennial favorite that blends the tartness of fresh cranberries with the mellow sweetness of citrus..all within the gentle embrace of your hand. How perfect.

INDIVIDUAL BIG COOKIE     $1.50

Individually wrapped. Chocolate Chip, Oatmeal Raisin Walnut, Orange Walnut Belgium Bittersweet Chocolate, Peanut Butter Chocolate Chip, Snickerdoodle, Pecan Coconut Belgium Milk Chocolate.  

                  ALSO AVAILABLE AS COOKIE GIFT TRAYS (see above) 

CHOCOLATE ORGASM COOKIES     $5/pkg

My legendary chocolate delivery system made from melted Belgium Bittersweet chocolate, toasted fresh almonds, chocolate chips & very little flour. Sold in packages of 4 because you must have more than one & they don't mind hanging over the mantle in a stocking.

VERY BERRY CHEESE TWIST     $3.50

This is what happens when sweet bun dough meets an assorted group of sparkling berries. Mixing it up between sheets of soft creamy cheese, they embrace, blend and become one.

ROSEMARY PARMIGIANO BREADSTIX   $4/pkg

The sophisticated breadstick, at home in any setting. The wonderful taste combo of organic rosemary from my garden and freshly grated Parmigiano cheese make these perfect for snacking or as partner to soup, salad or a cocktail.  Plus they stay crunchy down to their nibs.

QUINOA SPINACH & FETA mini GALETTE   $4.50

A personal sized open faced pie filled with my riff on Spanikopita, plus the unexpected healthy addition of quinoa. It's filling enough for a light meal for one or share as a side dish.

MINORCAN MULTI-GRAIN  (VEGAN)   $4.50/loaf 

Inspired years ago by a loaf I had while visiting Minorca, this crusty boule boasts over 8 grains and seeds throughout. Toasting brings out the flavor and it makes great sandwiches.

JAM  or  CHUTNEY  $4/jar        

Check out my new flavors this season, as well as the classics. Choose from: 
Mango Chutney, Blueberry Lime Jam, Ginger Pear Chutney, Carrot Cake Jam, Pineapple Daiquiri Jam,  Blueberry Pineapple Fusion Jam, Mango Margarita Jam.

No artificial flavors, colors, preservatives or fake stuff EVER!!

ORDER BY 5pm WEDNESDAY

all items in limited supply... first come, first served

PICK UP FRIDAY 1-5 pm at Bonn's Treehouse

in the Village of the Arts

   932 12th Street West 

(down the driveway thru the white wrought iron gate) 

TO PLACE AN ORDER 

email bonnibakes@gmail.com  

  
or call me at (941) 746-6647 

   PAY BY CASH OR LOCAL CHECK TO BONNI BROWN  

 Hugs from my kitchen,
Bonni