Candy makers, festival and a recipe....

What a week! Lots of energy around, so many exciting things going on. I am one lucky girl, I am glad to still be here to see the beginnings of all the potential this area has. Honestly, people keep an eye on this area, it is happening. I hope you will join in and encourage, take part, support but most importantly enjoy all that is coming!

I am about to enter the Cat Cave....no ,no not the Bat Cave, I keep them bats in the Belfry right where they belong, Ha! Time to button down and work those 14-16 hour days, prepping, baking, cooking, packaging, labeling etc. for the first festival of the season!

Don't forget to check out Destination Create Festival this weekend May 2nd and 3rd!!

copyrightcatmacera2015 Chocolate-Lavender Fudge

As I plan what I will bring to the Festival this weekend, I am paying tribute to two of my favorite candy makers. My friend Tamsin made the best salted caramels I have ever experienced! Of course, she used locally sourced butter, but it is a passion she has a raw talent for. She has since moved to England, although I miss her caramels, I truly miss her.

My other favorite candy maker, Lune Chocolat. No, not candy makers, Chocolatiers, artist, flavor explorers...I have not had one chocolate from there, that I did not savor...from the heirloom tomato to the cry baby (I think). Cry Baby...was caramelized onion in dark chocolate...just perfection! They also do this honey -lavender chocolate, that I enjoy with my tea.

I have made a chocolate-lavender caramel and will debut it this weekend. So, here's to the three I am honored to know and still maintain a friendship with, and I can only hope to aspire to be at least half as wonderful as they are.


Here is a recipe for you....using my semolina loaf:

1 2 lb  Semolina loaf, sliced fairly thick
2 1/2 c milk
6 eggs
1 lb ground pork
1 c of thinly sliced leeks
2 c of your favorite shredded cheese
salt and black pepper
pinch of nutmeg
Butter, at room temperature
hot pepper flakes optional
(when heirloom tomatoes are in season, I like to slice a couple thinly and place the on top of the pork/leek)

Grease a 13x9 casserole dish; set aside.

Fry the leeks in about 2 tbsp. butter, until soft and just golden. Add in the ground pork, sauté until cooked through. Remove from heat.

Butter each slice of bread, cut into 1" cubes, place half in casserole dish, set the remaining cubes aside. Spread the leek/pork over the cubes in casserole; sprinkle with half the cheese. Pour remaining bread cubes over cheese.

Whisk together the milk and eggs, season with salt, black pepper, nutmeg and optional pepper flakes. Pour the milk/eggs over bread cubes, slowly. Press cubes into liquid. Let stand for at least 1 hour.

Preheat oven to 350 degrees F.

Sprinkle the remaining cheese over top of bread. Place dish in the oven and bake for 1 hour, or until golden and puffed. remove from and let stand for 20 minutes before serving.

*any leftovers, cut into squares, wrap in foil and freeze for up to 6 months. Thaw in the refrigerator overnight, can serve at room temperature or reheat in a 350 degree F oven for about 15 minutes. 

Watch for the next post....Thanking the person, who started me to be involved with the Farmers Market

FESTIVAL SCHEDULE FOR THE 2015 SEASON

Schedule of my festivals to date, going to be a busy but fun season! Check back often as I know there are few more I will be adding!!





May 2nd and 3rd 
Destination Create Festival 10-5 both days.   Check out their pages for all the details!!           http://www.destinationcreatefestival.com/
https://www.facebook.com/DestinationCreateFestival?fref=ts




July 11th
Little Falls Cheese Festival 11-6. Check out their pages for all the details! http://littlefallscheesefestival.com/about-our-vendors/
https://www.facebook.com/LittleFallsCheeseFestival?fref=ts


July 18th and 19th
Herkimer Diamond Festival and Gem Show 9-5 both days. Check out their pages for all the details!              http://www.herkimergemshow.com/ 
https://www.facebook.com/pages/Herkimers-Diamond-Festival-Gem-Show/1389083001398174?fref=ts

August 15th and 16th
Chicks Along the Canal TBA
In the meantime like their FB page! https://www.facebook.com/pages/Chicks-Along-the-Canal/137687216247750?fref=ts

September 12th
Mohawk Valley Garlic and Herb Festival 10-5. Check out their pages for all the details! http://mvghf.com/ 
https://www.facebook.com/pages/Mohawk-Valley-Garlic-and-Herb-Festival/157238855820?fref=ts







Richards Loaf (Traditional Sourdough)

RICHARDS LOAF

 

 

 

copyrightscmacera2015

 

 

 

Life is funny, and funnier as you age...coming up on my 50th very shortly...and once again, I am going in a direction that my younger self, would have never thought of...but I love it! Yet, I am looking back, self checking, thinking of family I have lost over the years, thinking of all the great friends I have made, even all those that I don't see as often, yet I always see or hear from them at just the right moment....fully embracing myself for who I am, still looking to correct a great many faults, always checking to make sure I am giving enough, (no this is not just about money, but we will get to that soon), never regretting choice I have made, because I made them at a different time in my life, they were made with what knowledge I had at that time, I can not change that. Honestly, good or bad choices happen all the time, but the important thing is to learn from them and 50% of the time the lesson is HOW NOT TO BE.

 

Hard to believe I have been selling breads and other baked goods for seven years now...but I am on my to a few new directions...and I am nervous, yet extremely excited. One project I can not go into many details, as it is a pilot program and our group have decided to test this project for 2 years, work out those kinks that are inherent to setting up something new, but more importantly, it is about creating a balance in the "buy local", community support of small business and education.  Or as I like to look at it, creating a connection of trust, not just with local but with yourself, for so many are truly removed from the direct source of food, we are flooded with so much information, which one is right or wrong, many have truly no idea the level of commitment it takes to be a small farmer, or producer, the level of hard honest work that rarely pays the bills in full, hence many need off farm jobs. Yet, many continue because at the end of the day, they are doing what the truly, soulfully love to do and love that they can share this with all of us...a connection that is beyond any comparison..

 

My other couple of projects....I have been working on two cookbooks, one is about a year out. I have chosen all the recipes, tweaked and tweaked, am happy with them. This year will be about photographs for each one, but also photographs of where and from who this food comes from. I look forward to this, traveling NYS meeting some new, but also checking up on some of my old friends of food. No I won't be using everyone in this book, but this will also lay a base of future books.

 

This is why you will not find Cat's Creations at any Farmers Markets this summer season. But you can find me a several festivals! I will always post on FB and will get a schedule on here shortly. I will be sharing my excursions here, so check back often...its gonna be a wild and enjoyable ride! 

 

    Finally, we come to Richards Loaf and self checking and  giving....and this is much more than about money giving, for me this is beyond giving...

copyrightcmacera2015

This was a life saver for me...this jar of sourdough starter...gifted to me, from someone I didn't even know...it was his brothers starter. Now most with think, "oh it is just flour and water"....and indeed it is, but to a bread maker, one that makes quality sourdough, this much like a family heirloom, one that needs to be nurtured daily, loved, used but gently used, it is after all the start or cornerstone of a successful loaf of bread. Something I could, and most times do, on a daily basis.

This came at a time, that I needed reminding life is and always will be about connecting...and that is always so much easier when "breaking bread" with others. I am sure that Richard, didn't and unless he reads this, just how life saving this really was, and continues to be just that. I make all my sourdough by hand, not one machine from beginning to end, in fact I don't even use a spoon. Bare basics, feeling the dough every step, working my love and passion into each batch. In the basic sourdough, three simple ingredients: flour, water and salt. Simple, pleasing, flavorful and connecting in the barest form. This gift slowed me down, to reconnect with myself and my passion....a life saver.

I have been thinking of a way to share this gift, to give this gift to as many as I can, to share a connection....to make a difference. It took me a while...I wanted to be just right, but what to call it, I knew what I wanted to do to "pay it forward", something I whole heartedly believe. But a name, and which loaf? And as life has always been for me, a 2a.m. waking...I immediately knew the name....Richards loaf.
Firstly, yes Richard gave me this starter, so it seemed right....but "Richard" holds a spot in my heart...my Dads name is Richard...and he passed some 15 years ago, and I miss him dearly. I knew then, which loaf...the simple sourdough. Simple ingredients, pleasing and flavorful...grounding and connecting.

For every Richards Loaf that sells, whether at festivals or special orders, I will donate the same dollar amount of bread to our local food bank. So, each loaf will gift 3 farm house loaves to be donated...connecting, giving and breaking bread, one loaf at a time...simple.