Bobs Well Bread at the Ballard Store
Additional location for Bobs Well Bread in Ballard, CA!!
Opens Thursday, October 1, 2020
The “Ballard Store” and “Ballard Store Restaurant” were at this location
many years ago-
If you’re heading up to sip wine on the Santa Ynez Valley Wine Trail be sure to follow the delicious aroma wafting from Bobs Well Bread at his new location-
If you haven’t tried his breads, pastries, meals… you haven’t lived!
Ballard was founded in 1880.
Ballard is the smallest and oldest community in the Santa Ynez Valley
PS You’ll also find Ojai Jelly here!
Field + Fort
2580 Lillie Avenue Summerland, CA. (805) 770-7897 Great restaurant & shop!
“To-Go” orders & safe pick up during Covid.
You’ll find Ojai Habanero Apricot Jam on the menu, as well as for sale in the shop! photo credit: Field + Fort
photo credit: Amber Dolyak (805) 245-1274
Sunshine in a jar
Best Seller: Ojai Habanero Apricot Jam- Sun ripened, California grown apricots + Habanero Peppers. Sweet yet savory. Try it on toast, dipped in coffee. Excellent on waffles or cheesecake. Great in cocktails too.
Taste of Ojai
A big shout-out to Charee Edwards for coordinating the event, & to the Ojai Rotary Club!
As always the Ojai Valley Inn & Spa Resort hosted Taste of Ojai -2014.
The Indian-Summer conditions were spectacular, as October often presents in our little Nest-
The music was great & the ever-smooth Alquimia Organic Tequila divine!
People danced, laughed, & enjoyed tasty items from; Surf Brewery, Bliss Frozen Yogurt, Suzanne’s Cuisine, Feast Bistro,
& of course the Jelly Gals were serving up Ojai Habanero Apricot Jam over Cheese Cake!
Mark your calendars for Taste of Ojai 2015- it’s well worth attending!
Local Artisans Market @William Sonoma
First Saturday
12 noon to 4 pm
Saunter into William Sonoma & Sample our Delightful + Delicious Epicurean Treats!
Friendly staff + talented Artisans throughout – Did I mention scrumptious treats?
- have you tried our new Jam?
OJAI HABANERO APRICOT JAM – heat level 2
- OJAI JALAPENO JELLY – heat level 3
- OJAI HABANERO JELLY – heat level 4
Ojai Habanero Apricot Jam
MY NEW FAVORITE! ♥♥♥ it!
Ripe California Apricots Blended with Habanero Peppers
Decadent on cheesecake or over ice cream-
Remarkable on bagels or waffles-
Jam-Packed with flavor-Big cheese pleaser!
Transformative on chicken-
A perfect addition to nearly everything…
Heal Level 2
Ojai Habanero Apricot Jam
Ojai Habanero Apricot Jam will be on shelves later this month!
Delicious on Cheesecake!
→Great on toast, bagels, waffles
→Tasty in your PB&J
→Serve as a “SATAY” dipping sauce on chicken;
Mix 1/2 peanut butter & 1/2 Jam
→Perk up your cheese plate!
I’ll post suggestions, recipes & where to purchase-
It’s always available online, but lets get it in your area!
enjoy!
William Sonoma
Lemon Marmalade Habanero/Lime Marmalade Jalapeño Cheesecake
PLEASE JOIN US!
When: Saturday May 3rd, 2014
Where: William Sonoma Santa Barbara
Why: Local Artisan’ Market!
Great Food! Great People!
Where Heat Meets Sweet!
Come by for a free sample-
(may be purchased onsite)
Life is short- Play with your food!
Ojai Habanero Jelly + Mango Fruit Roll-Ups
- End result!
Delicious & easy to make!
I throw it together & toss it in the oven when I have a few hours of paperwork to catch up on at home-
2 ripe mangos (about 2.5 c. pureed mango)
1/3 c. Ojai Habanero Jelly (play around with this & add the heat/sweet level you prefer, could be 1 T. or 1/3 c.)
1/4 t. xantham gum (gingerly sprinkle into blender so it doesn’t lump)
1 T. Canola oil
Score mango in fourths. Peel. Using a serrated knife, scrape inside of peel for every last bit of juicy content.
Cut chunks directly into blender, then use your hands to extract remaining pulp & juice from pit.
Blend; chop, pulse, puree.
Pour onto silpat or parchment paper & spread thin, & as even as you can (about 1/16″)0.
Bake for 2-3 hours @ 170•
Lay on racks to cool.
Peel fruit leather off silpat (or parchment paper), & lay on wax paper, then cover with another piece of wax paper.
Roll it up & cut with kitchen shears, into single portions. Store in snack bags. I keep them in the refrigerator.
Warning; they don’t last long because they’re tastier (& healthier) than candy!
enjoy!
Death by Chocolate…
preheat oven to 350*
I’ve experimented with this RICH yet surprisingly light cake for many years-
It’s my favorite & regardless of friends & families dietary restrictions
they LOVE it too-
No flour, oil or leavening.
Rich coffee flavor runs throughout both cake & frosting.
Serve with freshly churned vanilla ice cream & espresso.
Cake;
1 packet of Starbucks Italian roast “Via” plus 1/3 c. water
1 1/2 c. sugar
2 c. chocolate chips (1- 11 ounce bag semisweet chocolate chips)
1 1/2 t. pure vanilla extract
1/2 c. butter
12 egg yolks (keep egg whites for later)
1 3/4 c. organic walnuts, ground (food processor, ground like coffee grounds)
In a medium size saucepan, over low heat;
Coffee, water & sugar. Mix then add chocolate chips & stir.
Once mixed add vanilla & remove from heat. Let cool 5-10 minutes.
With an electric mixer;
Cream butter, add egg yolks & mix. Add ground walnuts, then chocolate mixture.
In a separate (metal) mixing bowl;
Beat egg whites until firm but not dry- Fold whites into the chocolate batter-
Place 3 layers of parchment paper on counter top, draw around the cake pan with a pencil then cut out with scissors- Cut some straight pieces to use for the pan sides. Line pans.
Evenly distribute the batter into cake pans. I add 1 or 2 scoops of cake batter to each cake pan until all three are evenly filled.
They will look a bit empty- but don’t worry-
Bake @ 350 for 25 minutes (a little less time in a convection oven).
Frosting;
2 c. chocolate chips (1 11-ounce bag of semisweet chocolate chips)
1 packet of Starbucks Italian roast instant “Via” plus 1/3 c. water
1 c. + 2. T. butter
4 egg yolks
2 c. powdered sugar + a little for dusting the finished cake.
In a medium size saucepan, over low heat;
Slowly melt the coffee, water & chocolate chips.
Once smooth & blended; remove from heat.
Cool for about 7-10 minutes.
In a separate bowl;
Cream the butter, add egg yolks, then sprinkle in the powdered sugar.
Once smooth & well mixed, add in the chocolate mixture.
note; make sure when adding something hot to eggs that you don’t accidentally cook the eggs- add a little at a time & keep stirring because you don’t want it lumpy-
enjoy!
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