Monday, April 29, 2013

Week 103

This weekend, we had a new product in the mix (and possibly my favorite thing that we have done since the Pear Tart Tatin) -- Eccles Cakes.

Eccles cakes date back to the 18th Century in Eccles, Britain.  They are a puff pastry filled with brandy-soaked raisins, brown sugar, butter, and spices.

Eccles doesn't really belie the deliciousness of the cakes, so we were thinking of a "Raisin Tatin Pastry" (which is not quite it either), but feel free to suggest a modern name.

The historical recipe?  "The meat of a boiled calf's foot (gelatine), plus apples, oranges, nutmeg, egg yolk, currants and French brandy."  From:

A good sample recipe for you to try at home:
Lauren with the Eccles pastry

Mad shouts to the crew: Chef Matt, Lauren M., Val, Andy, SZ, Jay&Jaime, and Claire.  Extra special thanks to Lauren for helping out with the product development and production of the Eccles Cakes.

Track of the Week:

This Week: Day One is rolling along - we had our highest customer count yet this past weekend.  This Saturday night we are doing a Vegan Indian Cuisine.  We hope you can make it!

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