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Fresh Fava Bean, Lucque Olives and Wild Fennel Frond Salad

Thank you Seth for this great salad recipe. The Fava bean is a very versatile food. This is a simple recipe to put together for you, family or any event. Enjoy this delicious, crisp, refreshing salad anytime. Fresh Fava Bean, Lucque Olives and Wild Fennel Frond Salad Yields: 6-8 portions   1 each                               [...]
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Lemon poppyseed pancakes

Lemon poppyseed pancakes   4 Eggs 1 Cup Ricotta Cheese 4 Lemons Zested (only the yellow layer) 2 Lemons Juiced 4 Tbs. Powdered Sugar 3 Tbs. Poppy Seeds 3 tsp. baking powder 4 Cups Bisquick 2 Cups (+/-) Buttermilk   Beat eggs and ricotta cheese.  Add lemon zest and lemon juice and buttermilk and whisk [...]
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Red Pear Nigiri

The Chef at Stevenswood likes to play with food. To the right is a photo of his “Red Pear Nigiri,” a play on sushi. On bottom is delicious goat cheese, in the middle is a perfect slice of sweet red pear, and on top is “beet caviar” – but not fish eggs.  In the photo [...]
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Wild Rice Pecan Waffles

2 cups—————Pastry flour 1/2 cup————-Corn meal 1/2—————–Salt 4 teaspoons——–Baking powder 2 teaspoons——–Baking soda 2 cups————-Toasted chopped pecans 3 1/2 cups———Cooked wild rice 4 each————-Eggs 1/2 cup———–Corn oil 4 cups————Buttermilk
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Stevenswood Cream Scones

6 cups—————Pastry flour 3 tablespoons——-Baking powder 1 1/2 teaspoons—-Salt 3/4 cup————-Sugar 1 cup—————Chopped dried fruit 1/2 cup————Chopped walnuts 3 3/4 cups———Heavy Cream Combine all dry ingredients and sift twice. Add the chopped dried fruit and walnuts, in a large bowl mix well. Stir in the cream with a wooden spoon until the dough just holds together. [...]
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Tuscan Baked Scramble

Tuscan Baked Scramble  Pre Heat Convection Oven to 350 degrees.    1 Pyrex 9×12 baking dish (coated with non-stick cooking srpay) 9 XL Eggs room temp. 1 Cup Bisquick ½ Cup Butter Melted (1 stick) 1 Cup 2% Milk 2 Cups Lowfat Cottage Cheese Small Curd 2 ½ cups mozzerella cheese part skim (low moisture) 2 [...]
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