New seasonal brews at The BFC!! https://t.co/ViUkTqPeqH1 day 1 hour ago
@ The Black Forest Cafe and Bakery https://t.co/Obkjbjqlqt1 week 5 days ago
Mmmm, tasty little treats-cinnamon butter puffs! https://t.co/a3XHITmbnE2 weeks 5 days ago
Strawberry rhubarb margarita and tacos $16 combo special all day Saturday!… https://t.co/UELGXT8PSX2 weeks 6 days ago
 

 

Carrot Dill Soup

(from 4/6/09 newsletter)

1lb carrots, peeled and chopped
1 medium yellow onion, chopped                                                                    
1 Tbl vegetable oil
¼ cup chopped fresh dill
6 cups chicken or vegetable stock or water
2 tsp salt
½ tsp black pepper
2 TBL butter
2 TBL flour
½ cup heavy cream

Chimichurri sauce

(from August 2009 newsletter)
This zesty sauce with its roots in Argentina, makes a great topping for grilled meats, fish or shellfish. 
You can adjust the stronger flavors to satisfy your own palate.   You will see this sauce on a Black Forest
menu in the near future.

Linzer cookies

(from December 2009 newsletter)
yields approx 60 cookies

ingredients:
2 cups ground almonds
1 cups sugar
4 cups all purpose flour
1 cup powdered sugar
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 tsp each nutmeg, cloves, ginger
2 tsp vanilla
1 tsp almond extract
2 egg yolks
1 lb softened butter (unsalted)

           

Sun-dried tomato vinaigrette

(makes extra and can be stored refrigerated and used on salads, etc.)

 
1/4 c. sun-dried tomatoes packed in oil......pureed in food processor
2 Tbl. chopped fresh rosemary
2 tsp. salt, 2 tsp. black pepper
2Tbl. Dijon mustard
3/4 cup. maple syrup
1 cup. red wine vinegar
3 cup. vegetable oil
  1. Blend all inredients in food processor except oil.
  2. With motor running, gradually add oil and dressing will blend nicely.

Pages