Wednesday, December 2, 2009
Monday, November 23, 2009
2 cups Pecan Halves
2 Tbs Brown Sugar
½ tsp Salt
•freshly ground pepper – 5 turns of the pepper mill
•1/8 tsp. Curry powder
Preheat the oven to 300 degrees. Place the pecan halves on a cookie sheet lined with foil and spread them out in one layer. Toast the pecans for about 5 minutes, just to get them warm.
Place the brown sugar and salt and optional spices in a medium sized bowl and mix them well. Fill a small bowl with some warm water.
When the pecans are warm, take them out of the oven, and turn the oven down to 250 degrees. IMMEDIATELY place the warm pecans in the bowl with the seasonings. Dip your hand into the warm water and use your wet hand to toss the warm pecans with the seasoning. You are basically trying to melt the sugar with a little water so that the pecans are coated evenly with a flavorful syrup. If you need to add a little more water, you can dip your hand in the bowl of water and toss the pecans again. You do not want them to be soggy – just lightly and evenly coated.
Place the seasoned pecans back on the foil lined cookie tray and spread them in one layer. Put the cookie tray back in the oven at 250 degrees and let them cook for about 20 minutes.
Check the pecans by taking one out of the oven, letting it cool for about 5 minutes, and then tasting (no need to take the whole tray in and out of the oven a million times!). You want the pecans to have a little bit of crunch – not a sticky film. If the pecans are still sticky, keep baking them for another 10 minutes and continue to check them in this manner until you are satisfied.
Candied pecans will keep crisp for about a week if stored in a dry area – sealed Tupperware, etc. Not in the refrigerator.
Place the pecans decoratively on your finished pumpkin pie for a little added texture and flavor, or serve alone as a snack with champagne, etc.
Monday, November 16, 2009
Monday, November 9, 2009
Friday, November 6, 2009
We are so excited about this upcoming event next week.
Sunday, October 18, 2009
Pretzel Baguette with Heirloom Tomatoes, Fresh Mozzarella Cheese, Garden Basil, Balsamic & Fleur de Sel
Chicken Caesar Sandwich
Caesar Marinated Chicken Breast, Romaine Lettuce, Tomato, Caesar Dressing & Real Parmesan Cheese
Turkey + Avocado
Turkey Breast with Provolone Cheese, Avocado, & Tomato on Pretzel Baguette
High Protein Veggie Wrap
Edamame Hummus, Oven Dried Tomato, Cucumber & Avocado in a Low Carb Wrap
** you can call ahead for curbside pick up**
**Sandwich platters also available**
Small Platter – serves 5 – 10 $35
Medium Platter – serves 8 -15 $60
Large Platter – serves 12- 25 $90
Custom platters upon request
Wednesday, October 14, 2009
We have created our new Fall menu. We have everything; Chocolate, Pumpkin, Pumpkin seed, Pecan and so much more.
Each week our menu will be changing. Please follow us on Facebook and Twitter.
Saturday, October 10, 2009
How cute are these cookies!
We had a large order for couture cookies for Lucky Magazine. They celebrated some new Fall Fashion Looks by giving clients an edible version of some of the clothes.
We also created some individually wrapped logo brownies to give clients a sweet and memorable way to remember the brand.
Wednesday, September 30, 2009
Monday, September 21, 2009
Saturday, August 15, 2009
You see, she is celebrating the birth of her new baby brother (notice the 'it's a boy' cookie is half eaten!) platine style. The new mom sent us rave reviews of how the entire family enjoyed the Personalized Welcome Baby tin. We sent them one of the Baby Boy tins and even added the new baby's name and monogram to some of the cookies.
Here's a picture of some of the contents of the baby boy tin:
If you are looking for a great gift for new parents - definitely send them one of these tins, after all, there are only so many baby blankets that can fit in the linen closet, and platine cookies definitely taste better!
Monday, August 10, 2009
Friday, August 7, 2009
Here is a quick reminder of what you all have been voting for:
Check back in with us on Monday as we announce the winner!
Yesterday, Harriet Ells from Good Food on KCRW, came into the bakery to see what we are cooking up for Julia Child's birthday. We chatted about how cooking has changed over the past 50 plus years, yet with that said, Julia's recipes still work today.
Enjoy the video and be on the look out for the winning recipe!
Tuesday, August 4, 2009
Wednesday, July 29, 2009
With the upcoming opening of the movie, Julie and Julia, we have decided to honor her as one of the most inspirational icons of American cooking.
Julia Child's birthday is August 15th. We, here at platine cookies, want to celebrate her birthday. And we want you to all join in on the celebration. We have decided to have a contest. We have chosen a few of our favorite dessert recipes from Mastering the Art of French Cooking and in doing so, are allowing our friends, clients and customers to vote via our blog, twitter and in person on which dessert we should featuring during the week of her birthday.
While we do not for a moment believe that we can improve upon a Julia Child recipe, we thought it would be fun to feature one of her recipes with our own platine twist. It will be up to the voters to decide which way to do so.
As we mentioned, Julia Child's birthday is August 15th. We are asking that all votes be in by Friday, August 7th. You can either leave a comment below to vote on one of your favorites or leave your comments on our facebook page (platinecookies) or via email: firstname.lastname@example.org. Once we receive all your votes we will tally them and create the chosen recipe which will be featured in our bakery the week of August 10th. We will also have something special planned for the actual day of her birthday, Saturday, August 15th.
Please savor the list below and we look forward to your comments:
Tarte Aux Pêches
Peaches are at their best this time of year, so they need little embellishment. We’ll follow Julia’s recipe and bake them in a simple pastry crust with a few almonds for a little crunch.
Tarte au Citron et aux Amandes
Lemon and Almond Tart – Julia’s pastry crust is filled with a lemon scented almond cream (frangipane) and finished with candied lemon peel. We love this twist on a classic dessert!
Gâteau de Crêpes
layers of tiny crepes (the size is what will make it platine style!) are stacked with alternating layers of thinly sliced macerated strawberries. Julia’s recipe says to “avert your face, set liqueur aflame with a lighted match, and bring the blazing dessert to the table.” But she also says “Flame the crepes or not, as you wish,” we wish not!
Clafouti aux Mûres
Blackberry Clafouti – we have a blackberry vine growing in our backyard, so we couldn't’t resist this recipe for a different take on the traditional Clafouti (kind of like a sophisticated blackberry pancake).
Reine de Saba
literally the ‘Queen of Sheba’ – this classic French dessert is a chocolate cake with a slightly underdone center, chocolate Buttercream and a little almond for decoration.
we had to have some cookies in this contest! - palmiers are simple cookies, sometimes called elephant ears, make of puff pastry that has been baked with sugar to caramelize. Our twist – add a little orange zest and make the cookies bite sized.
although this recipe isn’t from the Mastering the Art of French Cooking, it is from the Baking with Julia Cookbook, and we couldn’t have a contest without a few cookies. This is Jamie's favorite biscotti recipe (she has been making it since she got the book when she was in Culinary School – signed by Julia Child when she spoke at her school), it has great flavor and isn’t as dry as some other biscotti.