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