Join us in Seal Beach
Thursday,
Nov. 8th & 15th
6:30 – 8:30, approximately
Menu
Citrus & Pomegranate Hamachi with avocado & Pistachio
Duck a ’la apricot
Cranberry & Chestnut Dressing
Balsamic Roasted Brussels Sprouts with Parmesan
Sea Salt Chocolate Mousse
$45.00
For reservations call
Temecula Olive Oil, 148 Main St. Seal Beach
(562) 296-5421
Sponsored by
A quick and easy cake for fall, don’t expect many leftovers! See the list here for which kind of apples are great for baking.
Preheat oven to 350°F with rack in middle. Butter a baking dish.
Cake:
Whisk together flour, baking powder, baking soda, salt, and spices.
Beat butter, brown sugar, and vanilla with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Add eggs 1 at a time, beating well after each addition, then beat in applesauce. At low speed, mix in flour mixture until just combined, then stir in walnuts.
Spread batter evenly in pan and bake until golden-brown and a wooden pick inserted into center comes out clean, 40 to 45 minutes. Cool in pan 15 minutes. Run a knife around edge of cake to loosen, then invert onto a plate. Reinvert cake onto a rack to cool completely.
Frosting:
Beat cream cheese, butter, and vanilla with an electric mixer at high speed until fluffy. Sift confectioners sugar and cinnamon over cream cheese mixture, then beat at medium speed until incorporated.
Spread frosting over top of cooled cake.
THE BEST APPLES FOR BAKING
The Farmer’s Almanac
| Name | Best Uses | Flavor Characteristics, Appearance |
| Braeburn | Applesauce | Tart, sweet, aromatic, tall shape, bright color |
| Cortland | Pies, Applesauce, Fruit Salad | Tart, crisp, larger than ‘McIntosh’ |
| Fuji | Baking | Sweet and juicy, firm, red skin |
| Gala | Dried, Cider | Mild, sweet, juicy, crisp, yellow-orange skin with red striping (resembles a peach) |
| Granny Smith | Baking | Moderately sweet, crisp flesh, green skin |
| Jonagold | Pie, Applesauce | Tangy-sweet, Yellow top, red bottom |
| Jonathan | Applesauce | Tart flesh, crisp, juicy, bright red on yellow skin |
| McIntosh | Applesauce | Juicy, sweet, pinkish-white flesh, red skin |
| Newtown Pippin | Pie, Applesauce, Cider | Sweet-tart flesh, crisp, greenish-yellow skin |
| Rhode Island Greening | Pie | Very tart, distinctively flavored, grass-green skin, tending toward yellow/orange |
| Rome Beauty | Baking, Cider | Mildly tart, crisp, greenish-white flesh, thick skin |
| Winesap | Applesauce, Pie, Cider | Very juicy, sweet-sour flavor, winey, aromatic, sturdy, red skin |
You don’t want to use just any kind of pumpkin for puree, most pumpkins have too much water in them and not enough flavor. Use the small pumpkins known as sugar or pie pumpkins. Or better yet use butternut squash, cooked in the same manner as a pumpkin, butternut squash will give a richer, deeper flavor. The cooked pulp can be stored in the refrigerator for up to a week or can be frozen. Use the squash for pumpkin pie, cakes or for a soup, it can be used in any recipe calling for pumpkin puree.
Preheat the oven to 400°. Line a sheet pan with parchment paper or tin foil.
Wash and dry the squash, slice the top off and cut the pumpkin in half, from the top to the bottom.
Do not remove the seeds and pulp, they will be easy to scoop out after the squash has cooked.
Brush the flesh of each half of the pumpkin with olive oil (or any kind of cooking oil) and place face down on the baking sheet.
Roast for about 40 – 50 minutes, until fork-tender or until a paring knife slips right through the flesh. Let cool for about 10 minutes then scoop out the seeds and the pulp, discard, and then scoop out the cooked flesh.
Blend or puree in a food processor until smooth. Store in the refrigerator for up to a week or freeze up to 3 months.
Photo: Davison Orchards Ltd.
Preheat oven to 350°.
In a medium-sized bowl, stir together flour, baking soda, cinnamon, nutmeg, salt and cloves.
Combine sugar and oil in a large bowl with a rubber spatula until blended.
Add eggs, one at a time, beating well after each addition.
Add flour mixture to egg mixture alternately with pumpkin in three batches, beating
well after each addition.
Transfer to a greased Bundt cake pan.
Bake 60-65 minutes or until toothpick inserted near the center comes out clean.
Cool for approximately 10-15 minutes before inverting onto a wire rack.
Remove pan carefully from cake and cool completely.
Easy Cream Cheese Frosting
Combine all ingredients in the bowl of a stand mixer fitted with a paddle attachment, and beat at low speed until sugar is incorporated.
Increase speed to medium high and beat until frosting is light and whipped, about 3 to 4 minutes. Use to top cookies, cupcakes, or cakes
I like to use an orange flavored olive oil for this cake.
Cambria Pines Lodge, Cambria, Ca
Hot Buffet Breakfast Included
Dinner and Culinary Demo with Chef Debbi and the Debettes
Climb aboard with The Wine Wrangler
We’ll travel to the Westside of Paso Robles to Halter Ranch Vineyard & Winery
Experience a private Cave Tour with a Barrel Tasting from 3 Cave Barrels
Private Tasting of Halter Ranch’s available vintages in the new Tasting Room overlooking their fabulous vineyards
Vineyard Picnic Lunch on Halter Ranch’s Patio Deck overlooking the vineyards
Created for you by Chef Debbi & her Debette team
After lunch climb aboard with The Wine Wrangler to travel to
Rangeland Wine Tasting Room
then before returning to Cambria we’ll make a stop at
Jack Creek Pumpkin Farm
Return to Cambria approximately 4 p.m.
Enjoy the Scarecrow Contest in town or a drive up the coast.
Olive Oil Farm Tour & Tasting
Picnic Lunch
Don’t Miss The Cambria Scarecrow Contest the month of Oct!
Limited Availability, First Come-First Served
Price is Per Person based on Double Occupancy for all rooms
Sponsored by
Preferred Method of payment, save Paypal fees by paying by check!
To pay by check:
Please send an email to Debbi @ debbi@debskitchen.com for instructions
Join us in Seal Beach
Thursday,
Oct. 11th & 18th
6:30 – 8:30, approximately
Fall Harvest Celebration Menu
Gazpacho Shooters
Fall Salad with Oranges and Pomegranate Arils
Santa Maria Style Tri Tip
Ranchero Beans
With Tortillas
Mini Tangerine Olive Oil Cakes
$45.00
For reservations call
Temecula Olive Oil, 148 Main St. Seal Beach
(562) 296-5421
Sponsored by
Photo: Food and Wine Magazine
Join us in Seal Beach
Thursday,
Sept. 13th & 27th,
6:30 – 8:30, approximately
Italian Summer Chopped Salad
Quick Skillet Chicken Dinner
with Mushrooms, Zucchini, Cherry Tomatoes
Rigatoni with Vodka Sauce
Apple Spiced Coffee Cake
$45.00
For reservations call
Temecula Olive Oil, 148 Main St. Seal Beach
(562) 296-5421
Sponsored by
Join us in Seal Beach
Thursday,
August 2nd & 16th,
6:30 – 8:30, approximately
Watermelon Radish Tartine
with Boursin Spread
Baby Arugula Salad with Beets, Walnuts & Blue Cheese
with Apple Vinaigrette
Poached Sea Bass with Olives, Baby Potatoes,
Green Beans & Sauce Vierge (a sauce made with olive oil, tomatoes and fresh herbs)
Pina Colada Parfait
$45.00
For reservations call
Temecula Olive Oil, 148 Main St. Seal Beach
(562) 296-5421
Sponsored by
Photo: recipesbnb
Preheat your oven to 350°.
Combine the salsa and chicken stock into a large saucepan and bring to a simmer. Add the chicken and cook for 10 minutes over low. Remove from heat and add the sour cream and cilantro, stir to blend.
In a 9 x 12 baking dish, layer half of the chips and top with half the chicken mixture, and top with half the cheese. Repeat layer with remaining ingredients and bake for about 30 minutes or until all hot and gooey! Top with avocado slices and jalapenos if using.
Join us in Seal Beach
Thursday,
July 12th & 19th,
6:30 – 8:30, approximately
Caprese Skewers with Fresh
Sprouts & Edible Flower Salad
Couscous with Sautéed Green Beans and Almonds
Balsamic Glazed Pork Tenderloin with Stone Fruit Salsa
Peach Crisp
$45.00
For reservations call
Temecula Olive Oil, 148 Main St. Seal Beach
(562) 296-5421
Sponsored by
Class French dessert, great for brunch or breakfast with coffee.
Heat the oven to 400°F.
Beat together all the batter ingredients until smooth and frothy. Set aside to rest while preparing remaining ingredients.
Pour melted butter into a 9 or 10” shallow pan, quiche pan or cake pan and sprinkle with the 2 tablespoons of sugar spreading evenly. Sprinkle cherries over the sugar and cover with the batter.
Bake for about 30 minutes or until the clafoutis is puffed and brown on top. Dust with confectioners sugar and serve immediately.
Clafoutis will collapse quickly but will still be delicious.
