Due to popular demand, and the underlying idea from the start of Mrs. AppleTree.com, we finaly got around to adding a Scone of the Month . . . Club. Out best selling items are our tea scones, but for some strange reason we all thought the breads would be better online sellers.
Shows you how much we know about the internet....
We are just here to make the best breads and scones. We'll leave it up to all you folks out there to decide which one you prefer best.
Uncle Paul says that our gift to the world is the Cranberry Orange Tea Scones. I think its the Maple Walnut, others still disagree with me. Hard lessons to learn is that what you think may be the best thing ever, may not be appreciated by all. I have to thank Chef Charles Crossley for that revelation, too late into my career to save me, but a devastating realization nonetheless. That's a story for another time.
So, take a look if you have time. Consider passing along this valuable information tho those in need of a quality sugar fix, or a recurring gift for the upcoming holiday season. It works out great for families and smaller offices that need to be reminded that you exist on a monthly basis.
Thanks a GOOD EATING!
Thursday, September 13, 2007
Wednesday, September 5, 2007
End Of Summer
As we have not posted in some time and Labor day has now passed, I thought it time we chime in again from the Bakery world.
Summer is not the "high season" for sweet baked goods, which gives me more time to develop product, work on the place and visit friends.
Some of the better foods encountered during this summer...
The heirloom tomatoes in July were the best I have had in 5 years. Color, variety and the true flavor were to all be enjoyed with a bit of quality olive oil and a pinch of salt.
Slow roasted leg of lamb that had been marinated in greek yougurt and herbs for a few days.
Seared scallops and risotto from the Enterprise Fish Co in Santa Barbara. This could have been the rare vacation or the company, but memorable nonetheless.
Slow cooked short ribs with apricot-serrano glaze
...but one of the best was a full family style Greek dinner we bought into with friends at an auction. The donating crew went all out with this and it showed! They even brough in dancers from the local greek community to put on a show. But the food...handmade, tradtional recipes that have been perfected over generations. Dolmas and Ouzo to start, salads, pasta, braised beef that was Perfect and tradtional lamb.
We are so fortunate in California to be able to Grill all year round, but the best off the grill tends to show up during the summer.
Let me know what the best outdoor meal you had this summer.
Now that the kids are back in school and it will start to cool down a bit (hopefully), its time to get back to developing pineapple bread (again) and something with teh dried figs I came across.
Let me know if you have any food questions.....!
Summer is not the "high season" for sweet baked goods, which gives me more time to develop product, work on the place and visit friends.
Some of the better foods encountered during this summer...
The heirloom tomatoes in July were the best I have had in 5 years. Color, variety and the true flavor were to all be enjoyed with a bit of quality olive oil and a pinch of salt.
Slow roasted leg of lamb that had been marinated in greek yougurt and herbs for a few days.
Seared scallops and risotto from the Enterprise Fish Co in Santa Barbara. This could have been the rare vacation or the company, but memorable nonetheless.
Slow cooked short ribs with apricot-serrano glaze
...but one of the best was a full family style Greek dinner we bought into with friends at an auction. The donating crew went all out with this and it showed! They even brough in dancers from the local greek community to put on a show. But the food...handmade, tradtional recipes that have been perfected over generations. Dolmas and Ouzo to start, salads, pasta, braised beef that was Perfect and tradtional lamb.
We are so fortunate in California to be able to Grill all year round, but the best off the grill tends to show up during the summer.
Let me know what the best outdoor meal you had this summer.
Now that the kids are back in school and it will start to cool down a bit (hopefully), its time to get back to developing pineapple bread (again) and something with teh dried figs I came across.
Let me know if you have any food questions.....!
Friday, May 25, 2007
Weekend add-ons
We forgot to include those who give us some of the joy in our celebrations
Wine Stewards and the trained Bartender. Those that can work a crowd, keep the drinks flowing, listen to our stories and make a meal complete with the perfect suggestion.
Thanks to you all and your craft!
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mrsappletree
Wine Stewards and the trained Bartender. Those that can work a crowd, keep the drinks flowing, listen to our stories and make a meal complete with the perfect suggestion.
Thanks to you all and your craft!
Technorati Profile
mrsappletree
Memorial Day
Happy Memorial Day. . . Weekend
For those of you not in the baking or hospitality industries, enjoy your hard earned time off.
For all of us, Let's not forget those who made and continue to make this day possible. Regardless of politics, brave men and women sacrifice DAILY for our ability to live in freedom. The freedom to live, love, laugh and learn. The freedom many cherish, but all should appreciate. Thank you to all our troops, wherever you may be.
For those of you in the baking and Hospitality (service) industries.. well, you won't be getting a three day weekend. We get to serve all those who do. We don't whine or complain, we just go to work, thankful that others have the time and money to buy our products and services. So hold you heads high and be proud of our chosen fields. Chefs, Sous', line cooks and pastry artisans that have vowed to make the best food possible in some of the worst working conditions - 365 days a year. Thank you!
....Off to make a batch of zucchini bread from the awesome, plump zucchini that just showed up on the dock. Should go well with the salds and tangy ribs we plan to share.
Have a great Week!
mrsappletree
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For those of you not in the baking or hospitality industries, enjoy your hard earned time off.
For all of us, Let's not forget those who made and continue to make this day possible. Regardless of politics, brave men and women sacrifice DAILY for our ability to live in freedom. The freedom to live, love, laugh and learn. The freedom many cherish, but all should appreciate. Thank you to all our troops, wherever you may be.
For those of you in the baking and Hospitality (service) industries.. well, you won't be getting a three day weekend. We get to serve all those who do. We don't whine or complain, we just go to work, thankful that others have the time and money to buy our products and services. So hold you heads high and be proud of our chosen fields. Chefs, Sous', line cooks and pastry artisans that have vowed to make the best food possible in some of the worst working conditions - 365 days a year. Thank you!
....Off to make a batch of zucchini bread from the awesome, plump zucchini that just showed up on the dock. Should go well with the salds and tangy ribs we plan to share.
Have a great Week!
mrsappletree
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Wednesday, May 16, 2007
Fruit For Baking
I do get a few questions on fruit in the baking process and notice that there are more than a few breads and scones out there that are made with much less care than ours.
Our concern is the flavor first. That is, after the baking process, will there be any flavor left in the fruit? did it transfer enough to the product? Did it break down and make a mess?
When using fresh or fresh frozen fruit, make sure it tastes great before you put it in your batter. Secondly - KEEP OR MAKE IT FROZEN. A bit of time in the freezer will firm up even the freshest berries and give them enough structure to hold their own in the mixer.
Most importantly - Add them LAST and mix long enough to properly disperse them throughout the batter and then shut off the mixer. Over mixing will cause the fruit to 'bleed' all over and ruin the presentation of the bread or scone.
With Dried fruit, keep the flavor in mind as well, but there is more to consider. Dried fruit can be very expensive - over $10/lb for a good dried blueberry. Size does matter: if you put a huge dried cherry chunk in a 1-2 oz scone, you may end up with so many in one scone that the batter can't hold together and run the risk of some scones having only 1 or 2. Either way, consistency is key. When using larger, plump dried fruits, we take a few minutes to chop the berries to get a better distribution throught the batter. Because the fruit is dried you don't have the 'bleeding" problem.
Keep the balance of flavors to get the right result - a nice flavorful blend with no one component over powering the rest.
Eat well!
Our concern is the flavor first. That is, after the baking process, will there be any flavor left in the fruit? did it transfer enough to the product? Did it break down and make a mess?
When using fresh or fresh frozen fruit, make sure it tastes great before you put it in your batter. Secondly - KEEP OR MAKE IT FROZEN. A bit of time in the freezer will firm up even the freshest berries and give them enough structure to hold their own in the mixer.
Most importantly - Add them LAST and mix long enough to properly disperse them throughout the batter and then shut off the mixer. Over mixing will cause the fruit to 'bleed' all over and ruin the presentation of the bread or scone.
With Dried fruit, keep the flavor in mind as well, but there is more to consider. Dried fruit can be very expensive - over $10/lb for a good dried blueberry. Size does matter: if you put a huge dried cherry chunk in a 1-2 oz scone, you may end up with so many in one scone that the batter can't hold together and run the risk of some scones having only 1 or 2. Either way, consistency is key. When using larger, plump dried fruits, we take a few minutes to chop the berries to get a better distribution throught the batter. Because the fruit is dried you don't have the 'bleeding" problem.
Keep the balance of flavors to get the right result - a nice flavorful blend with no one component over powering the rest.
Eat well!
Tuesday, May 1, 2007
What is All Natural
As we try to keep our breads and scones as 'natural' as possible and still be able to sell them, we are confronted with the under-regulated problem of what could be considered all natural.
We see that it is a HUGE search term for both Google and Yahoo, but how many people use it and do not produce natural products.
Is all natural flour only whole grain? Some say yes, but have you had a whole grain baquette? - most likely not as they are horrible and un-natural. French artisan bakers did not develop this fine, crunchy, tasty staple of their diet to be all natural and healthy. It was made to perform and sell. Are fortified flours un-natural? My grandma made all her luscious cakes with conventionally refined sugar - good old C&H cane sugar. Now there are beet sugar blends available, but what made the cake sweet was not considered un-natural for the past 60 years.
So off we go into the dark wilderness of 'social responsibility'. Since the goverment cannot regulate - even if they did define - all natural. So, keeping with the guidelines of common perception in an educated market place, here is how we work to keep our breads as natural as possible.
1) no artificial preservatives - sugar is enough
2) no conventionally refined sugar - only Evaporated Cane Juice
3) Only unbleached or whole grain flour (bleaching artificially ages the flour)
4) all outside ingredients may not and we will never add high fructose corn syrup.
5) any flavors added (as our vanilla) must be real vanilla extract
6) we maintain certifications that not items are genetically modified (no-GMO's)
7) whenever possible we use only fresh produce (apples, bananas, oranges, lemons)
8) frozen and dried berries, if infused, must follow these guidelines
Is this enough to satisfy everyone as all natural, NO. But it's the honest truth that we stand by. Most people to cut corners will not keep a close eye on ingredient statements to make sure this happens. You can, unfortuantely, claim to be natural and still use gum emulsifiers as they are plant based.
We are committed to doing things right and doing what we can to help people understand the realities of the Bakery and restaurant world.
Feel free to send us comments or questions at info@mrsappletree.com
Eat well!
We see that it is a HUGE search term for both Google and Yahoo, but how many people use it and do not produce natural products.
Is all natural flour only whole grain? Some say yes, but have you had a whole grain baquette? - most likely not as they are horrible and un-natural. French artisan bakers did not develop this fine, crunchy, tasty staple of their diet to be all natural and healthy. It was made to perform and sell. Are fortified flours un-natural? My grandma made all her luscious cakes with conventionally refined sugar - good old C&H cane sugar. Now there are beet sugar blends available, but what made the cake sweet was not considered un-natural for the past 60 years.
So off we go into the dark wilderness of 'social responsibility'. Since the goverment cannot regulate - even if they did define - all natural. So, keeping with the guidelines of common perception in an educated market place, here is how we work to keep our breads as natural as possible.
1) no artificial preservatives - sugar is enough
2) no conventionally refined sugar - only Evaporated Cane Juice
3) Only unbleached or whole grain flour (bleaching artificially ages the flour)
4) all outside ingredients may not and we will never add high fructose corn syrup.
5) any flavors added (as our vanilla) must be real vanilla extract
6) we maintain certifications that not items are genetically modified (no-GMO's)
7) whenever possible we use only fresh produce (apples, bananas, oranges, lemons)
8) frozen and dried berries, if infused, must follow these guidelines
Is this enough to satisfy everyone as all natural, NO. But it's the honest truth that we stand by. Most people to cut corners will not keep a close eye on ingredient statements to make sure this happens. You can, unfortuantely, claim to be natural and still use gum emulsifiers as they are plant based.
We are committed to doing things right and doing what we can to help people understand the realities of the Bakery and restaurant world.
Feel free to send us comments or questions at info@mrsappletree.com
Eat well!
Monday, April 16, 2007
Southern Bread out west
In running a Southern Restaurant in California, we learned a lot about how to not cook. We thought we did well, but it was just another Californian attempt at regional food.
So, off to Crescent City, New Orleans, we went to learn the cuisine of the creole. Overall the best experience was standing in Paul Pruhomme's Kitchen at 7:30 on a Friday Night, learning how to properly blacken catfish. In California, Recipes and technique are closely guarded secrets. No so in the south. The Hospitality really does exist. They would rather have us make the food the right way! So everyone showed us what we asked for. Grits with sauce debris', true po'boy bread, good beignets and chickory coffee, on and on.
Unfortunately, the humidity cannot be taught. The air down there does something to the bread that cannot be artifically duplicted in the desert of California. Try as we might, we never had true success with Beignets. We had a few good runs, but consistency was impossible.
Time is the secret also. Good food takes time. Not as in the new 'slow food' movement, but the time to do it right. Let the bread rise on its own, dont rush it. Oh, and a GOOD DARK ROUX TAKES ALL DAY. Seemingly anyway. I can make roux all day long and thought the Étouffée was good - sorely mistaken. No butter, just oil, flour and time at a very low heat - rush it and you'll throw it away every time.
Gotta go find some crawdad's for dinner - hope the fish monger is ready for me today!
So, off to Crescent City, New Orleans, we went to learn the cuisine of the creole. Overall the best experience was standing in Paul Pruhomme's Kitchen at 7:30 on a Friday Night, learning how to properly blacken catfish. In California, Recipes and technique are closely guarded secrets. No so in the south. The Hospitality really does exist. They would rather have us make the food the right way! So everyone showed us what we asked for. Grits with sauce debris', true po'boy bread, good beignets and chickory coffee, on and on.
Unfortunately, the humidity cannot be taught. The air down there does something to the bread that cannot be artifically duplicted in the desert of California. Try as we might, we never had true success with Beignets. We had a few good runs, but consistency was impossible.
Time is the secret also. Good food takes time. Not as in the new 'slow food' movement, but the time to do it right. Let the bread rise on its own, dont rush it. Oh, and a GOOD DARK ROUX TAKES ALL DAY. Seemingly anyway. I can make roux all day long and thought the Étouffée was good - sorely mistaken. No butter, just oil, flour and time at a very low heat - rush it and you'll throw it away every time.
Gotta go find some crawdad's for dinner - hope the fish monger is ready for me today!
Now that Spring is upon us and the realization that we all ate a bit more than we should of through the cold winter months, it is time to get ready for summer.
This does not mean dieting, as the latest reports show, this does not even work. As Grandma used to say, "everything in moderation" as she sipped her daily 'libation'.
No need to run out and sign up for a gym! Take the dog for a walk. Don't wait for the closest space to the store, take the first reasonable space and walk the extra 20 feet. Walk to get the coffee for the office. Just get out of the stuffy house and go smell the roses. A half hour of exercise will raise your endorphins (making you feel better and happier) and how much better will that scone and coffee taste when you get back?!
Do this for the family. The ones that look to you for support, guidance and love. Do it for yourself, as there is nothing and no one that can make you happy if you are not happy. You are the only one that can change this.
This does not mean dieting, as the latest reports show, this does not even work. As Grandma used to say, "everything in moderation" as she sipped her daily 'libation'.
No need to run out and sign up for a gym! Take the dog for a walk. Don't wait for the closest space to the store, take the first reasonable space and walk the extra 20 feet. Walk to get the coffee for the office. Just get out of the stuffy house and go smell the roses. A half hour of exercise will raise your endorphins (making you feel better and happier) and how much better will that scone and coffee taste when you get back?!
Do this for the family. The ones that look to you for support, guidance and love. Do it for yourself, as there is nothing and no one that can make you happy if you are not happy. You are the only one that can change this.
Bakery Questions
Welcome to our Bakery Blog. We hope you will visit often to see what is new and help us find the answers to odd and interesting cooking and baking issues
We have been cooking and baking for some time and will do our best to answer all legitimate cooking and baking questions.
Mrs. AppleTree is a family owned and operated Bakery located in Glendale, CA. specializing in high quality sweet breads and scones for an exclusive market. We do however ship worldwide from our website at www.mrsappletree.com
Our cooking history comes from running restaurants all over the western United States. Developing menus, wine lists, specialty drinks for our bars and desserts, of course.
After travelling enough we decided to get back to our roots and do what makes us happy. Be with our family and share the great food traditions with others. From the bakery we can create and share memories of the days when everything tasted great and we didn't worry too much about a second piece of that awesome cake or lemon curd cookies that grandma made.
More Tomorrow
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