Food, Local Challenge, Recipes, Desserts, Recipes

Homemade Marshmallows

When did marshmallows stop containing marshmallow? Here’s a recipe that uses healthier ingredients than you’ll find in most packaged marshmallows and—most importantly—puts the marshmallow back in. You can find marshmallow root online. These make a great topping for the Thanksgiving Sweet Potatoes. 1 tablespoon marshmallow root 11⁄4 cup water, room temperature Coconut oil for greasing

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October 01. 2016 | By | 0 comments



Amy Bacheller’s Cherimoya Pudding

Cherimoya is available in the spring. This large, green fruit contains sweet, white flesh inside. It has large black seeds which should be discarded. Allow it to ripen at room temperature until it is soft to the touch, like an avocado. Once ripened, cherimoya will keep in the refrigerator or the flesh can be removed and

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April 24. 2014 | By Amy Bacheller | 0 comments



Lemon Pistachio Cake

  Makes 9 servings 1 cup flour 1 cup pistachio meal flour* 3/4 teaspoon baking powder 1 teaspoon ground cardamom 1/2 teaspoon salt 8 tablespoons butter (1 stick) 1/4 cup pistachio oil** 1 cup granulated sugar 3 large eggs (preferably local, free-range) 1/4 teaspoon Neilsen-Massey lemon extract 1/2 cup whole milk Zest of 1 small

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April 24. 2014 | By | 0 comments



Wine Cake

This is a moist, quick tea-bread style of cake that is lightly infused with the flavors of wine and olive oil, so you will naturally want to use good-quality, locally sourced wine and olive oil. The glaze gives it some pop, but it is essentially a simple cake that will shine when served with the

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March 10. 2013 | By | 0 comments



Strawberries in Pinot Noir

Early strawberries are improved by this method and in-season dead-ripe strawberries become ambrosial. You also get your dessert and after-dinner wine in one dish. Local Pinot Noir pairs very well with strawberries, but you can also successfully substitute other types of red wine. Choose a wine that you enjoy drinking. The wine is not cooked,

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March 10. 2013 | By | 0 comments



Walnut Caramel Cake

This simple cake is elevated by a delicious caramel sauce. You can make the sauce ahead of time and keep in a jar in the refrigerator for several days, then reheat before pouring over the cake when it comes out of the oven. Makes 8 servings 1⁄4 cup unsalted butter (1⁄2 stick) 1 cups unbleached

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October 08. 2012 | By | 0 comments

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