It’s Christmas!This is such a great time of year for so many reasons, from family and friends to seasonal aromas and festive decorations. In the spirit of all that is good about this time of year, I wanted to share a few things I’ve been working on and some photos from season’s past, as well as recipe for what I think are the finest chocolate chip cookies around – perfect to entertain family with or to enjoy for yourself.
Welcome to Fall 2015! Thank you to all who attended Table & Field’s class in September, which focused on comfort food, southern style.In that class we talked about the idea of “basic goodness,” and how that idea played out in the recipes for our fried chicken and our chocolate mayonnaise layer cake.The idea is that with some classic recipes and a few ingredients of good quality, we can all make something that is very satisfying to our hearts and to our stomachs.We promised to extend another classic recipe to you, one for a traditional chicken and dumplings.This is that recipe, and we hope that you make it, without embellishment, and enjoy another recipe that possesses basic goodness.Dust off that beautiful Dutch oven of yours!If there’s anything we love to do in the fall (whenever the weather is cool enough)… it’s to BRAISE!Continue reading “Chicken & Dumplings Recipe”
Thanks to everyone who made it out to our Comfort Food class tonight at Fullerton Arboretum! As promised, here is the Rosemary Maple Bourbon Sour recipe. Check out our Instagram and Facebook for recap picture from the class and don’t forget to sign up for our last class of the year, Thanksgiving Entertaining, held November 12 at Fullerton Arboretum.
Rosemary Maple Bourbon Sour
Makes 1 cocktail
This recipe is inspired by “Shake: A New Perspective on Cocktails” by Eric Prum and Josh Williams.
1 ½ oz. best quality bourbon
¾ oz. fresh lemon juice
1/3 oz. maple syrup
1 small sprig fresh rosemary
With a generous handful of ice, combine all ingredients (including the sprig of rosemary) in a cocktail shaker. Shake vigorously until thoroughly chilled. Strain into a lowball (or other favorite) cocktail glass. Garnish with a fresh sprig of rosemary and a wedge of lemon.
We are so excited to be back at the Fullerton Arboretum this Thursday, August 27th for our cooking class, “Simple & Sophisticated Entertaining.” (If you haven’t had the chance to sign up, follow this link to the Fullerton Arboretum’s registration page!)
In class, we’ll be preparing:
Crostini with Manchego Cheese
Seasonal Tomato Salad with Sherry Vinegar
Marinated Grilled Beef with Carrot Top Chimichurri
Thanks to each and everyone of you for attending our Al Fresco Anytime class tonight at the Fullerton Arboretum.
We hope you enjoyed the drinks, food and instruction. If us did, consider coming out to one of our future classes or culinary events at the Fullerton Arboretum. We have classes scheduled through Novemeber and two amazing event on the horizon: Sunday Brunch at the Arboretum on August 30th and a Harvest Farm Dinner at the Arboretum on October 10th! More details on these events will be released soon, and as usually registration can be found at www.fullertonarboretum.com
Tonight’s All American BBQ at Fullerton Arboretum was blast! Thanks to all our attendees and volunteers for enjoying the evening with us. We promised the recipe for the Jamie Oliver – inspired burger slaw, so here it is:
Jamie Oliver’s Slaw Sauce for The Ultimate Burger
This simple burger topper, inspired by Jamie Oliver’s recipes in his Comfort Food: The Ultimate Weekend Cookbook, make traditional burger ingredients seem just a bit more refined! Enjoy!
Makes 5 Servings
1/4 Head Iceberg Lettuce, finely chopped
2 tbsp Mayonaise
1 tbsp Ketchup
1 tsp Chipotle Tabasco
1 tsp Worcestershire sauce
1 tsp brandy
Mix together mayo, ketchup, chipotle tabasco, Worcestershire sauce and brandy, then mix with chopped lettuce.
If you enjoyed tonight’s class, please come back for more!
The Jonathans are back this month in the Arboretum’s kitchen with their now famous ALL AMERICAN BBQ class! Get a jump start on your summer holiday parties with this fantastic culinary learning event!
From the appetizer to the dessert, every dish on the menu can be cooked on your backyard barbecue. What better way to welcome the Summer Grilling Season? These creative recipes will inspire you, highlighting some of summer’s best flavors… and make your meal the talk of the neighborhood!
On The Menu: Classic Mint Juleps, Fresh Fried Herbed Potato Crisps, Updated Wedge Salad with Homemade Buttermilk Ranch, Home-Ground Tri-Tip Burgers with Classic Accompaniments, Peach Cobbler with Lavender Cream.
As usual, class participants will dine on full servings of the above menu, including wine and cocktails, while the Jonathans teach the ins and outs of preparing each dish. A full recipe packet will also be provided, so grab your friends and loved ones for an entertaining, educational and delectable night out! Sign up here, through the Fullerton Arboretum.
Greetings, readers. Jonathan Duffy Davis here. My farm has been mentioned on the blog several times but I thought that a proper introduction might be in order! It has been just over a year since my family and I bought 20 rugged acres of Southern-Californian land. We sit at 3500 feet and have a clear and expansive view of Palomar Mountain and the Temecula Valley. The view and sunsets are incredible. I could live here solely for the sunsets. Continue reading “Dispatch from Aguanga: The New Farm”