PREPARE FOR A VERY BLUE WEEKEND

This week starts the 2012-13 Season of Art in The Village of the Arts. The galleries, studios, restaurants & shops will be open and embracing the theme of A RIVER OF ART IN BLUE, in conjunction with the 3 month opening celebration of the new downtown RIVERFRONT. For my part, I'm constructing a faux river populated by lots of bluish (or could be Jewish) fish, boats & wildlife cookies. 

I'll have a bunch of classic BONNI BAKES goodies including Chocolate Orgasms, Breadstix & cookies bursting with Belgium Chocolate. I've been busy turning my incredible organic Keitt Mango into a variety of delicious & unique homemade jams. You can pick up the secret ingredients needed to duplicate my famous Curried Chicken Salad (Mango Chutney & Strawberry Mango Cardamom Jam) along with the free recipe.

If I can manage it, I plan to make some Blueberry Cheese Knishes too...but don't hold me to that. Either way, there'll aways be YUMMY STUFF so please stop by on Friday night from 6-9:30pm or Saturday from 11-4. I'll be set up under my BLUE TENT (of course) with twinklie blue lights in the driveway of 932 12th Street West.

It's quite a hectic week, starting with the opening Thursday night of the "THINK PINK" show at ArtCenter Manatee, from 5-7pm. When I heard they were mounting a show to support BREAST CANCER AWARENESS and all entries had to be PINK, I smiled. This month marks 15 years since I was first diagnosed with BREAST CANCER. I'm very lucky that my lump was discovered during a routine mammogram. Make sure you include one in your annual tests. I had no symptoms and that test saved my life!! But what could be more PINK than my transgender Flamingo Chair FLORINDA.

Here she is last year with Otis Whaley installed in her lap. You wouldn't recognize him today. He's now four years old and the big brother of little Imogene. You can see Florinda, or give her a forever home for $150, at "THINK PINK" during the month of October.

This season I'll be a participating vendor each week at Geraldson's Sunday Farmer's Market from 11-3, opening Oct 14th. The farm is in NW Bradenton on the right hand side across the road from Robinson Preserve. They offer a large variety of farm grown organic produce. You can also buy a share for the entire season of Nov-May. More information can be found at www.fwcrcd.org. On Sundays you'll find some nifty vendors, unique products & a smattering of live animals. That's me with 22 lb Mr. Darcy below.

Because of all of the craziness this week, I'm not taking any special orders. Instead, stop by the Village ArtWalk Fri or Sat, or wait until next week when things will get back to normal (whatever that is) and I'll also be at the Sunday Market. You can always get in touch with me via the methods below.

Hugs from my TreeHouse kitchen,

Bonni

(941) 746-6647
932 12th St West
Bradenton, FL  34205

bonnibakes@gmail.com

Happy New Year

This is a very important part of the year for Jews. Last week was the beginning of Rosh Hashanah, the Jewish New Year. Like all Jewish holidays, food plays a critical part. The braided Challah loaf is sometimes baked in a round shape with raisins added . Cakes laced with honey & fruit are shared to symbolize a sweet upcoming year. After eight days of joy comes Yom Kipper, the Day of Atonement. You fast for 24 hours while reviewing your behavior during the past year and pray for better. This 24 hour period traditionally ends with a huge meal to "break the fast" on Wednesday night. Then it's back to the diet.

Last week when I made Knishes, it transported me right back to my childhood and memories of the neighborhood deli. It was fun sharing stories with some of you who ordered them. I'm planning to make some dessert knishes in a few weeks. Stay tuned.

This week I'm baking loaves of braided Challah (with or without raisins). Aside from loving the golden richness of the bread, I adore turning thick slabs into the best French Toast. Here's some I had recently slathered with my Mango Daiquiri Jam.

The other item I'm making is classic Jewish Apple Cake. It's baked in a large pan, then cut to order. Back in the '50s each bakery slab weighed about 20 pounds...I'm aiming for something a little smaller. You can order it by the half pound.

Large chunks fresh apple, enrobed in cinnamon/sugar, is surrounded by tender old fashioned cake. It's not overly sweet, so you wouldn't feel guilty garnishing it with whipped cream. But it doesn't really need anything else in order to taste great.

Perfect at the end of a meal...any time with a cup of coffee or tea...packed in a lunchbox...shared with a friend...or munched while reading the paper at breakfast. This is the same Apple Cake that I sampled several weeks ago.

The Challah Loaf and Apple Cake are available by special order only and can be picked up on Friday or Saturday at my TreeHouse in the Village of the Arts. Challah is $4.50/loaf and Apple Cake is $10/lb (minimum 1/2 lb). Call (941) 746.6647  or email bonnibakes@gmail.com by Wed 9/26 at 5pm to place an order for this week's pick-up.

Next week, the first weekend in October, everything bumps up a few notches. We'll celebrate the  monthly Village ArtWalk, with this month's theme A RIVER OF ART IN BLUE. I'll have a hand-made blue river with COOKIE fish, folks, boats & animals. Then Geraldson's Sunday Farmer's Market opens for the season October 7th from 11-3pm.  More details & goodies next week. 

Hugs from my kitchen,

Bonni & Twinkie (guardian of the gate when she isn't napping)

This week it's all about KNISHES in the kitchen

When I grew up in New York City there were always unique foods sold on the street. Roasted chestnuts in their shells were doled out in little paper bags, guaranteed to burn your fingers as you tried to peel them. Hot dogs were perfectly grilled then placed in a bun with loads of brown mustard & sauerkraut, sure to spill & stain your shirt. Knishes came in two flavors: potato or kasha. There were always two schools of knish thought: baked or fried. I've always been in the baked camp and that's what I'll be offering to you.

Potato Knish

Kasha Knish

Potato Knishes are filled with a well seasoned mashed potato & caramelized onion filling. Kasha Knishes add a hefty portion of steamed buckwheat groats (kasha) to the former. This is the type of hearty hand-held food that kept my Russian ancestors alive through those brutal Winters. More recent fillings have included Spinach, Broccoli & Cheddar or Sauerkraut. For dessert there's also Blueberry or Cherry Cheese Knishes.

Blueberry Cheese Knish

If you'd like to order some Knishes (Potato, Kasha or Spinach) they're available this week only for $3 each. They're individually wrapped and freeze well. The dessert knishes will be available in a few weeks at the Village of the Arts October ArtWalk (Oct 5 & 6).

To order:

Call me at (941) 746-6647 or email bonnibakes@gmail.com

Pick-up is on Friday or Saturday at my TreeHouse home in the Village of the Arts. Cash or local check.

If this is Knish Week, what could next week bring?

Hugs from my TreeHouse kitchen,

Bonni

THE KITCHEN IS OPEN AGAIN

I've been in a fierce race. It's that time of year when I have to utilize those gorgeous Keitt mangoes as fast as they ripen. This week's score is 23 mangoes from my tree vs 2 dozen jars of Bonni's Mango Butter.

Honestly, I think this tastes better than Apple Butter because it's a very pure taste, without added spices. Once the chopped mangoes cook down for about six hours, naturally concentrating their flavor, I add a little sugar and some fresh citrus juice. A couple of hours later the flavor is wonderful...not overly sweet but with a subtle tart balance. Mango Butter is something new for me and my taste-testers have all enjoyed it, especially mixed with Greek yogurt.

But there was still more mango left, so I made Mango Raisin Bread. It is a "quick bread", similar to Banana Bread.

But it wasn't very quick considering how much time it takes me to carefully separate the mango fresh from its skin. I'm seriously allergic to mangoes, something I discovered the hard way. I had picked mangoes from my organic tree for 10 years without issue, until that fateful day. It was hot and I was wearing a sleeveless shirt and shorts. I carried several in my arms then splashed water on my face (without washing my hands). A week later I had a painful rash running from my side all the way up to the hairline on my face, plus swelling & itching. I thought I had Shingles, but it turned out to be an allergy to the clear sap that drips onto the skin of the mango when it's separated from the tree. That chemical compound is related to Poison Ivy. It's safest to leave a little of the colored flesh attached to the skin when you slice the fruit and always wash your hands with hot soapy water.

But the taste of Keitt mango was too good to give up, so now I carefully dress in my bio-hazard suit of hat, scarf, glasses, long sleeves, gloves, apron, pants and shoes. The unique flavor of the Mango Bread was worth it. Crunchy outside, moist inside with large chunks of golden mango, plump raisins and gentle spices in the background. It's delicious sliced as is, or divine toasted with a dollop of cream cheese or one of my yummy jams. Available as small loaves.

My plan is to send out a blog each Monday, detailing what I'll be baking later in the week. The Menu For The Week is posted along side this entry. If you see something that you'd like, you can order it by email or phone for pick-up later that week on Friday or Saturday. Once the Geraldson Farm Sunday Market reopens on Oct 7th, you'll be able to pick things up there as well. All jams & chutney are Vegan. If something is Gluten-Free I'll indicate that too.

As my schedule gets more organized I hope to offer bread and more of those special Jewish bakery items that I miss from my Brooklyn childhood.

You can reach me by calling (941) 746.6647 or emailing bonnibakes@gmail.com

Hugs from my kitchen in The Village of the Arts,
     Bonni

FLORENTINE CHICKEN ROLL-UP

The summer has whizzed by and I'm seriously working on my baking schedule for BONNIBAKES, which will begin September 10th. You can sign up to receive "Follow By Email" (to the side of this post) and be emailed whenever a new blog post & weekly menu appears. However, in the meantime, I have to eat.

The other day media was agog celebrating what would have been Julia Child's 100th birthday. She deserved it all, but I'm sad that she isn't here to physically embrace. My personal relationship with Julia started in 1967 when we received her first French cookbook as a wedding present. Having grown up in a kosher household, most entries were exciting & exotic to me. A few years later, with an infant in the house, I decided to WOW the important dinner guests that my husband had invited. I literally read that book from cover to cover and  finally decided on "Veal Prince Orloff" as the main course. It was beyond an all day affair. 

It meant buying a saddle of veal, the most expensive piece of meat I'd ever ordered, at a time when my weekly housekeeping budget was only $25. Hey, it was the sixties and he was still King of our castle!! I love complicated recipes, and this one didn't disappoint the internationally known writers and muscians at our table that night. The baby was great and supportive in between nursing. Needless to say, it was a recipe I've never attempted again.

This recipe by comparison is simple, quick and delicious. If you haven't pounded a chicken breast before into a thin scallopine, it isn't rocket science. I took one good sized breast and with firm pressure on top, and a sharp knife, horizontally split it in two. Then with plastic wrap on top & bottom, bang it with the flat bottom of a skillet reducing it to a thin even splat. The picture above is one half of the breast flattened out, then covered in sauteed spinach, caramelized onions and Feta cheese. Just waiting to be rolled up.

You roll each one up, securing the ends with toothpicks, then roll in Panko breadcrumbs. Place in the pan, drizzle with melted butter and bake. That's it. It's melt in your mouth yummy stuff.

The recipe is below and if you have any questions, email me at bonnibakes@gmail.com.

FLORENTINE CHICKEN ROLL-UPS         yield: 2 hearty portions

Ingredients

        1 chicken breast, split in half & pounded thin

        2 tablespoons olive oil

        1 small onion, sliced 

        1  minced garlic clove

        8 ounces fresh spinach ( frozen works great)

        1/4 cup feta cheese

        1/2 cup Panko bread crumbs

        1/4 cup butter ( melted)

Directions

Preheat oven to 350 with rack in middle

Prepare chicken by slicing 1 thick chicken breast in half and pound each until thin

Cook onion & garlic in 1TBL oil on top of stove at MED until softened and turning golden. Set aside

In the same skillet add 1TBL oil, saute spinach over MED-HIGH until limp. Drain liquid & set aside

Place a thin layer of spinach, onions and Feta over the two pounded chicken breasts  

Roll each breast around filling  like a taco) and secure ends with toothpicks

Press each rounded breast in bread crumbs until well coated

Spray Pam on baking sheet, then pour melted butter over each roll-up

Bake for 30 minutes and serve and enjoy


BIG SHOUT-OUT TO TWINKIE FOR BRAVERY

It's been a year since I adopted (the above adorable) TWINKIE from Manatee County's Animal Services. She is patient (doesn't need to out in the morning until 11am), tolerant (accepts that kibble doesn't always come with something "human"), amusing (when that stringy toy gets catapulted over her head) and has a great sense of humor regarding my ability to train anything (children, dogs or gerbils). 

Yesterday was the first time that I brought her to the vet. She needed a cadre of annual shots and a once-over. Amazingly there was a total look alike 4 year old pure Bichon in the waiting room across from us. They had matching faces...eerie, since I was told she is a Maltese-mix. Maybe a Malti-Bich (with a silent "T"), or whatever those cutesy designer names are. But it was the way she handled herself in the examining room that impressed all of us. She endured a lengthly blood draw (15 lb dogs don't have fleshy legs) and three injections but never flinched or moaned. Twink is 100% solid courage...and she's never devulged her shady past. She's an inspiration to us all and has inspired me to bake some DOG COOKIES IN HER HONOR. Coming soon.

Hugs from the TreeHouse,
    Bonni & Twinkie-The-Braveheart

ARTWALK TONIGHT AND TOMORROW

It's been a few months since I've participated in a Village of the Arts monthly ArtWalk, but I'll be here waiting for you this weekend. And I won't be alone.

To get an idea of what I'll be baking to order (starting Sept 10th)  stop by & taste a piece of  Tante's Apple Cake. This  classic Jewish style cake goes perfectly with a cup of coffee or tea because it isn't overly sweet. Its light crumb embraces cinnamon laced apples throughout. Not for sale, free samples only until we run out.

MANGO SEASON came early & I've been making my famous Keitt Mango Chutney. Stop by and taste a sample. I love chutney because you can do so many things with it...sandwich spread, salad dressing, sauce ingredient. As an example, I've made a batch of Curried Mango Dip. Try it on a homemade Double Sesame Cracker and see what I mean. The chutney, as well as an assortment of other jams I've made, are all available in handy 8oz jars. Many of the mangoes on the tree are ready to be picked. $1.50/medium or $2/large.

Did I mention the Chocolate Orgasms...for those in the know I don't have to say anything else. For the newbies, they're incredible cookies whose main ingredient is Belgium Bittersweet Chocolate. For serious chocoholics, and their very best friends, only!

Can't be BONNIBAKES without Breadstix, the item that launched my business in 1997. This week there are two flavors:  Rosemary Parmigiano or Olive & Feta. 

Stop by the blue tent in my driveway at 932 12th St W, next door to Sweets' Bakehouse (who will be grilling yummy things outside Friday night).

If you'd like to join the email list send a request to bonnibakes@gmail.com

Have a great weekend !!

Hugs from my kitchen,
Bonni

SUMMER TRAVEL, MUSINGS & MANGOS

It's mid-July and I haven't accomplished a fraction of the things on my To-Do List. The summer rains make it too hot, wet & muggy to spend much time outdoors. There's a lot to do inside, but I'm easily distracted by instant gratification projects...leaving the BIG ONES shunted off to the side.

MY BROTHER WITH ME AND HIS GIRLFRIEND ANNA

Toward the end of May I flew to Germany to meet up with my brother, his daughter & friends. It was the first time I've ever been to East Berlin and it wasn't what I anticipated. The vibe was more like NY's SoHo back in the day. Relatively inexpensive with lots of people under 50 walking about; small restaurants with international cuisine & vegetarian options; cute shops with unique goods; pocket parks and old Soviet housing blocks renovated into brightly painted co-ops. Although there is high unemployment, most people can afford to linger at a sidewalk cafe over an espresso.

SAMMLUNG BOROS BUNKER MUSEUM IN BERLIN

Not that you feel too far from the recent past. We visited a modern art museum housed in a former above-ground bunker. An extraordinary re-purposing of a building that withstood bombing during WWII and wasn't feasible to raze. After a long sordid past as a tropical fruit depot and '70s discos, the current owner spent years reforming it into a series of galleries. Like the architecture of Frank Lloyd Wright, each work of art was designed to blend into its space. Most of the large three-dimensional pieces dominate their own room.  Check out pictures taken during the 4 year renovation of Bunker Berlin, including the bulldozer on the roof, at www.sammlung-boros.de

WATCH TOWER NEXT TO THE OLD BERLIN WALL

BERLIN WALL MEMORIAL

The Berlin Wall Memorial, honoring those who perished seeking freedom, is sprawled over a large open area. Naked re-bar posts, sans concrete and big enough to walk through, grow skyward. There's an educational building, multilingual historical plaques, blow-ups of 1961 photos on the sides of buildings, a church and memorial garden. It was chilling to stand under the guard tower, looking at the exposed "killing zone", knowing that real people had died there. Lots to see and very moving. Makes you realize how easily we take FREEDOM for granted. 

COMM TOWER BUILT BY THE RUSSIANS IN E. BERLIN

We spent hours at the Jewish Museum impressed at their in-depth collection detailing the long history of the Jews. I couldn't stop looking at personal effects and reading the stories of ordinary people, like you & me, who had committed no crimes yet were sent to death camps. It was emotionally exhausting because I came to feel that I knew each one in some small way, and suffered their loss. So I was shocked, later that day, at my reaction to the Holocaust Memorial. 

HOLOCAUST MEMORIAL IN BERLIN

By contrast, there is nothing personal at the Memorial. It's comprised of huge rectangular granite blocks of varying heights, with walking paths between, as far as the eye can see. There are no inscriptions or references to the millions of lives they represent. I was angry that these sacrificed individuals were victimized yet again by being left nameless & faceless. The eerie sound of small children, giggling & shouting in German as they ran through the maze, felt disrespectful to me. I was left as cold as stone. Perhaps that was the designer's goal.

BIKES PARKED IN FRONT OF A GRAFFITI WALL IN BERLIN

COURTYARD OF TILED BUILDINGS

But Berlin is a lot more than just history and memories. You'll find fresh street art all over.

Graffiti is an art form in Berlin. While the cartoon style appears, the more talented produce intricate paintings (like the examples above & below) which leave one awe-struck .

Buildings in the old Jewish section reflect the influence of Moorish architecture. Amazingly, the entire exterior is made up of small individual tiles which have survived. 

PAINTED ON A FADING YELLOW WALL

  

After a whirlwind weekend in Berlin we flew to southern Sweden for 10 more days. The cooler weather, slower pace and company of loved ones was very nourishing. 


 

During that time I meet, dined with & embraced several families of recent Afghan refugees seeking political asylum in Sweden. Suddenly the reality of this awful prolonged war hit home. 

These good kind people, with uncertain futures defined by the pull of invisible political strings, try desperately to make their children feel safe. They personify such amazing strength, courage and good humor. I was honored to meet them. My trip was almost idyllic until I got food poisoning on the flight home. There went the perfect vacation!!

Now, fully recovered and anxious to get back in the kitchen, I'm surprised that the fruit of my organic Keitt mango tree is ripening almost two months early. 

RIPE KEITT MANGO FROM MY ORGANIC TREE

Yes Virginia, climate change does exist!!! That means that there are luscious juicy ripe mangos available for you to eat, juice, bake or just embrace (as long as you aren't allergic to the clear sap like I am). It's better to pull them off the tree while not quite ripe, before the squirrel convention. If you'd like to buy some they're just $1-$2 each, depending on size. Call or email me at 941-746-6647 or bonnibakes@gmail.com

This is the prime season for me to be turning them into delicious Mango Chutney and unique jam combos. I sold loads at the Geraldson Sunday Farmer's Market this Spring and they're available directly from me until the Market re-opens October 7th. 

ANNA WITH CHALLAH READY FOR THE OVEN

Last Fall-Winter I had a wonderful time working with my adorable long time assistant Anna, re-creating favorite treats from the Jewish bakeries of my childhood. Many of you were volunteer taste testers, which we appreciated. I'm hooked and want to bake more of that genre. 

Starting Monday September 10, 2012 I'm launching a limited version of a NYC bake shop. Each Monday I'll post THIS WEEK'S PICK-UP MENU along side my weekly blog entry. You can see an example of what the MENU will look like, at the top of this page to the right. If you're interested in ordering something, contact me by Wed at 5pm. The items will be available for pick-up at my TreeHouse home in the Village of the Arts on the following Friday or Saturday. If you have special requests, please let me know. I plan to rotate a variety of bread, rolls & specialties each week. Amounts will be limited, so it's first come first served. We'll see how it goes.


Meanwhile, don't forget that the Village ArtWalks are a monthly event and the next one is Fri Aug 3 from 6-9pm and Sat Aug 4 from 11-4. I'll have a tent set up in my driveway at 932 12th St West both days, with lots of goodies. Hope it's a great summer and look forward to seeing you soon!


Hugs from my kitchen,
Bonni