I am loooooong overdue for an update, so let's get down to business. Obviously a lot has happened since I last posted: the holidays, seasonal changes at work, and a new family member. My mom got a new kitty named Libby- below she is meeting my dog Stella. They get along like best pals.
Now onto the sweets...
Every Christmas I make a bunch of iced sugar cookies for gifts for my cousins. In addition to the iced sugar cookies I decided to add a little pizzazz to the cookie boxes by making Rugelach cookies. My friend and former Chef, Lisa turned me onto Rugelach cookies during a photo shoot for a local food newspaper. I took the basic dough and changed up the filling. I made cinnamon rolls, fig newtons, sweet pepper jelly and parmesan, and Lisa's tomato jam, pine nut and parmesan Rugelach cookies.
These are my cinnamon roll Rugelach.
These are Lisa's cookies- the filling consists of a homemade tomato jam, toasted pine nuts and grated parmesan cheese. They are very much a savory cookie- they taste like a "pizza" cookie. Next time I may add some pepperoni.
Now onto work. A lot has happened since my last post in October. We started the winter season, which means we have new flavors and food items. We started serving breakfast items from 9am-2pm daily. Breakfast includes egg frittatas (spinach/veggie and asiago/prosciutto) as well as a breakfast focaccia (we hollow out the inside of a focaccia stick and fill it with an egg blend, sausage, and onion).
In addition to breakfast we have also started serving lunch. We offer lunch combos which includes your choice of soup and open-faced focaccia. Our open-faced focaccia is basically like a sandwich without the top piece of bread. We also toast the focaccia so the cheese melts and it is warm.
We offer two types of soups (tomato bisque and minestrone) and two types of open-faced focaccia (asiago/prosciutto with an olive tapenade and roasted vegetables with an artichoke spread)
We also have a new cookie- our take on a Fig Newton. It's a shortbread cookie filled with fig and orange.
Introducing the Mint Chocolate Brownie cannoli. It's our signature Piccione Cream (basically a lightened chocolate mousse) flavored with Creme de Menthe. We use ultra fudgy brownies- we chop and mix into the cream so every bite gets delicious chocolate brownies.
I wanted to add some of my Instagram pictures from work. On the left are vanilla pasticiotti. From top to bottom on the right is our chocolate raspberry cassata cake, rum baba, and our tiramisu.
An artsy picture of uncooked coconut macaroons.
Our shortbread cookies
With February upon us, we are starting to test recipes and ideas for Valentine's Day. My contribution is "conversation heart cookies" aka decorated sugar cookies (my specialty). I didn't really know what to write on the cookies so I googled conversation hearts and boy have they changed since I last had them. When I last bought/received a box of the candies they said things like "Love you" "Cute" and my favorite "Fax me". Nowadays they say things like "Text me" Friend me" ":)".
I did see on googled, a candy that said "Nice Ass", jokingly I showed it to my chef who said I couldn't write bad words on the cookies, so I improvised. I gave it to her as a joke, but I think it turned out pretty good!
Here are some other cookies I made.
Well that's all for now. Hopefully I'll be posting more pictures sooner rather than later. Thanks for reading. Until next time!