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Catering at The Black Forest is a snap with our Party Trays, specialty salads, savory tarts, quiche and entrees... we can feed any crowd! Check out our selection below and call with any questions or when you are ready to place your order. We're ready to help!

assorted scones, coffeecake, seasonal goodies.
24 hour notice. Includes paper plates and napkins if needed.

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

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.