Sunday, December 25, 2011

Merry Christmas and Happy New Year

Now that all the presents have been opened, and the mad rush is over, it is time for a bit of rest and relaxation.  We want to thank you for your great support during this past year. 

We will resume our regular schedule again on April 28th when the Bayview Farmers Market resumes for our 2010 season.  

Wednesday, December 14, 2011

Italian Panettone

 
Panettone... a sweet bread, originally from Milan, is usually prepared and enjoyed for Christmas and New Year in Italy, Brazil, Malta, Germany and Switzerland.

It has a cupola shape, which extends from a cylindrical base. It is made during a long process that involves the fermentation of the dough, which is acidic, similar to sourdough. The proofing process alone takes several days, giving the cake its distinctive fluffy characteristics. It contains candied orange and lemon peel, lemon zest, and raisins which are added dry and not soaked. It is served in slices, vertically cut, accompanied with sweet hot beverages or a sweet wine, such as Asti or Moscato d'Asti. In some regions of Italy, it is served with crema di mascarpone, a cream made from mascarpone, eggs, sometimes dried or candied fruits, and typically a sweet liqueur such as amaretto; if mascarpone cheese is unavailable, zabaione is sometimes used as a substitute.


The final step in mixing Panettone dough is the addition of lots of butter.
Candied orange and lemon peel, two kinds of raisins and orange zest are added to the dough.

Panettone dough in its paper collar --- before proofing (fermentation).

Six hours later the risen dough is brushed with egg wash.
Pearl sugar is sprinkled on the dough before it is placed in the oven.
Rising in the oven
Golden brown --- just about ready to be taken from the oven.
To keep the delicate dough from collapsing, Panettone is cooled upside down.
Cool and ready to be enjoyed.

Tuesday, December 6, 2011

Panforte (traditional Tuscan cake)

Panforte is a traditional Italian dessert containing fruits and nuts, and resembling fruitcake or Lebkuchen. It may date back to 13th century Siena, in Italy's Tuscany region. Documents from 1205 show that Panforte was paid to the monks and nuns of a local monastery as a tax or tithe. Literally, panforte means "strong bread" which refers to the spicy flavour. The original name of panforte was "panpepato" (peppered bread), due to the strong pepper used in the cake.

In the process of making Panforte, sugar is dissolved in honey and brought to a temperature 240 degrees.  The thick, sticky solution is then added to a combination of dried organic Mission figs from California, candied orange and lemon peal from Holland, whole almonds and raisins from California.  Flour (just enough to hold everything together), spices and a dash of black ground pepper are added...and then the mixture is baked until done.

Panforte Tuscano...



Sugar and honey are boiled to 240.


Toasted almonds and dried fruits are combined with flour, spices a bit of cocoa and a touch of black pepper. This forms a VERY sticky mass.



Over three pounds of batter is deposited into lined cake pans.



The panforte is baked for an hour at very low temperature.



After cooling, each 9" round is cut into units, wrapped and ready to enjoy. It's best eaten, cut into very thin slices, after dinner with a good port or dessert wine, tea or coffee.

Sunday, November 27, 2011

Tree-Top Baking... MARZIPAN STOLLEN

During the next few weeks, we will be showcasing some of our Holiday items.  

This week, we feature Marzipan Stollen
Stollen is a bread-like fruitcake made with yeast, water, milk, sugar, eggs,  butter and flour.  Candied orange and lemon peel, raisins and slivered almonds and a special spice blend are blended in and a "rope" of marzipan is in the center to make this holiday favorite. Except for the fruit added, the dough is quite low in sugar. The finished cake is sprinkled with icing sugar.



Baked Stollen cooling...



Cooled Stollen is brushed with melted unsalted butter...



Now Stollen is covered with granulated sugar...



Covered with icing sugar, wrapped and ready to enjoy...



Thursday, November 24, 2011

Sunday, October 30, 2011

Looking Ahead At Tree-Top Baking

After a short break, we will be offering a "by-order-only" for Thanksgiving.

If you would like to be added to our email list, just follow this link and you will be kept up to date.

Below is ordering information 
and a list of what we are offering.
 

Thursday, October 27, 2011

Last Market!!!

 It has been a great market season at the Bayview Farmers Market.  We want to thank all our regular and new customers for supporting Tree-Top Baking this year.  

This is the last week to win one of two hooded TTB sweatshirts...our thanks for the wonderful support we've gotten this market year.
Fill out this coupon and deposit it at our market booth.

Name:_______________________________________________

Phone:_______________________________________________
Bring your entry coupon to our Market booth by noon Saturday November 29.
Winners to be drawn at 1 pm October 29. No purchase necessary. Need not to be present to win.

And This Week...


BOOOO! Cookie Bags and Pumpkin Face Cakes (White or Chocolate)

Pan de Muerto (Day of the Dead) Bread: Orange peel and anise flavor this rich round egg bread that's baked one time of the year --- Halloween



Five-Seed Multi Grain and South Whidbey Sourdough



Danish Kringle



Challah, Plain or Seeded



Cinnamon Rolls and Pecan Sticky Buns



Pumpkin Spice Loaf Cake and Spider Web Cookes

Thursday, October 20, 2011

The Count Down Is ON!

This week at the Bayview Farmers Market.... 
it's 
Apple Day and the Mutt Strutt, a Bayview Corner tradition.


  • Cran-Apple Dessert Cake: Granny Smith apples and dried cranberries in a caramel glaze top a great moist, dessert cake.
  • Sicilian Raisin Bread:  A great semolina bread full of almonds, golden raisins and candied lemon peel, with a hint of anise. Great with cheese. Makes wonderful toast.
  • Fromage et Lardons: Lots of Swiss cheese and bacon in a moist semolina bread. 
  • Orange-Cranberry Scone: Craisins (sweetened dried cranberries) and orange peel inside our traditional buttermilk scone....
  • Cheddar-Scallion Scone: Our savory scone continues to be one of the most popular item we bake: Filled with sharp cheddar cheese and chopped green onions. 
  • Walnut-Apricot Rye: A great combination: Apricots and toasted walnuts in our popular medium rye.

Granny Smith apples and sweetened dried cranberries in a rich caramel glaze top our Cran-Apple Dessert Cake...one of the most flavorful combinations we've baked this year. Plain, or topped with a dollop of whipped cream, this would make the perfect ending to for a rustic Fall meal.

Fromage et Lardons

Monday, October 17, 2011

This Is Mutt Strutt Saturday

We will be posting later on what we will be offering this week at the  
lets just say that it will be
"All About The Flavors Of Fall". 

Tuesday, October 11, 2011

Only Three More Markets To Go

This Week We Bring Back Even More Of Your Tree-Top Baking Favorite...

  • First of we start with our "Classic Carrot Cake"  This cake weighs in at well over two pounds... shocking moist, and made with fresh carrots, pineapple and raisins... then topped with our own cream cheese icing. This is the last chance to get one of these until the 2012 market season (ps: they freeze great!).


  • Portuguese Sweet Bread:This year we introduced this loaf Gerry featured regularly at his California bakery. It's also known known as Hawaiian Sweet Bread. A tight-crumb sweet bread great for tea and with coffee --- makes wonderful toast.
  • Maxwelton Country Wheat: A naturally-leavened loaf with a very wheaty flavor...perfect for hearty sandwiches and an accompaniment to cold-weather dishes.
  •  Normandy Apple: Apple cider and lightly dried Granny Smith apples work their magic to create a very special Fall loaf. Only slightly sweet, it makes a wonderful toasted cheese sandwich.
  • Raspberry Oat Scones: Our flavorful oat scone topped with a dollop of imported raspberry jam..
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There back..................... Booooooooooooooooooooooo Cookie Bags!!!


----------------------------------------------------------------------------------------------------------------
Win a TTB Hooded Sweatshirt!
As a "thank you" for a great year, we're
giving away two TTB Sweatshirts.

Fill out this coupon and deposit it at our market booth.

Name:_______________________________________________

Phone:_______________________________________________
Bring your entry coupon to our Market booth by noon Saturday November 29.
Winners to be drawn at 1 pm October 29. No purchase necessary. Need not to be present to win.
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