the 80 acres: san francisco

Showing posts with label san francisco. Show all posts

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(( if you dare ))

i recommend it

his name is Manfred

but, be ready.

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(he is)

the embodiment

of effortless style

i've appropriated all of his

recent pieces as my own

realizing my gravitation

toward the masculine

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I don't know if this is true to you but for me

something it gets so bad

that anything else

say like

looking at a bird on an overhead

seems as great as a Beethoven

symphony,

then you forget it and you're back

again.

(Charles Bukowski)

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Lumberjack Cake

(adapted from Frances restaurant, San Francisco)

The original recipe for this cake was created by Frances restaurant. This was the first time I made it, but right away I decided to change a few things: I substituted whole wheat pastry flour for regular flour, added less sugar than it called for and used the coconut palm variety, added more coconut flakes, and also added almonds (one could also experiment with other nuts). The result was a very moist, flavorful cake, best served sprinkled with powdered sugar and topped with a dollop of Kalona sour cream, freshly whipped cream, or Straus vanilla bean ice cream... A bit of orange zest glaze also makes a lovely accompaniment.

1c water

1 c dates, pitted and chopped into 1/4 inch pieces

1 tsp baking soda

1 1/4 c whole wheat pastry flour

3/4 tsp baking powder

1/4 tsp sea salt

1/2 c butter, softened

3/4 c coconut palm sugar

1 egg

1 tsp vanilla extract

3/4 c large coconut flakes

1/2 c chopped almonds

1 apple, peeled and medium diced

In a saucepan, bring water and dates to a boil. Whisk in baking soda. Set aside to cool to room temperature. In a bowl, mix flour, baking powder, and salt. Set aside. In a separate bowl (or that of a stand mixer), cream butter, sugar, vanilla extract, and egg. Slowly add room temperature date mixture until incorporated. Then slowly add dry ingredients until blended, careful not to over-mix. Fold in coconut, apple, and almonds. Pour mixture into a 9-inch greased springform pan and bake at 350F for 45 minutes. Rotate pan in oven and continue to bake for 10 minutes. Insert a clean toothpick into the middle of the cake and if it comes out clean, the cake is done. If not, rotate the pan and continue to bake.

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<< ! >>

summer

has

arrived

Strawberry Shortcake with Lemon Cream

What primes your tastebuds for summer more than a plate of strawberry shortcake?! This recipe is from Michelle Polzine from Range in San Francisco. I made this same one a long time ago, and I realized a lovely strawberry shortcake was much overdue. Berries from local strawberry stands are so juicy and sweet and absolutely perfect--the only berries from which to make this dessert. I love the lemon cream here as well; by folding a small amount of lemon curd into a batch of whipped cream, the cream is fluffy and has just the perfect amount of rich lemon vibrancy. Next time I use this recipe, I want to experiment with the shortcakes themselves; using a combination of other flours, adding perhaps some cardamom and definitely a little vanilla extract, and maybe even some finely crushed walnuts or pecans into the dough.

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rituals

perfect coffee

in the city

(( newfound appreciation of simple pleasures ))

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yesterday was a very exciting day.

i have been on the lookout

for fresh bergamot

for a couple of years now.

i always seem to just miss

its short growing season.

but this year is different. i bought $25 of bergamot

at BiRite market in San Francisco,

juiced it all, & froze it in ice cubes trays

so i can have it on hand

(especially when summer strikes)

for this uniquely delicious cocktail...

THE B-LINE

(recipe courtesy of Ken at Range)

Place a chunk of orange in a glass (about 1/2 of a slice). Muddle.
Add a splash of orange bitters, 1/2 oz honey syrup (made by reducing 50% water & 50% honey), 1 oz bergamot juice, 1 1/2 oz bourbon, and 3/4 oz Lillet Blanc.
Shake and serve up.