Blackberry Pie

Bekka’s Bay Café Blackberry Pie Recipe

Preheat oven to 425 degrees
Crust
In kitchenaid mixer put
3 cups a.p. flour
1 tsp salt
2Tbsp sugar
1/3 cups shortening
1 cup cold butter, diced
Mix on low speed with paddle until butter and shortening are mixed in to pea size pieces, and mixture generally is like coarse cornmeal. Dribble in
½ cup ice water, mix until dough just comes together. Divide dough into 2 disks and wrap in plastic, put in fridge for 20 minutes or so to rest while you make the filling.
Filling
6 cups fresh or frozen (but thawed) blackberries
½ cup cornstarch – shake out cornstarch into measuring cup rather than scooping it out, you don’t want it to get too packed in.
2 cups sugar
1 tsp salt
In large bowl mix together sugar, cornstarch and salt until well combined. Add blackberries, toss to coat. Let sit and macerate while you roll out the crust. Roll out crust to ¼ inch thickness, put in pie plate, add filling, put on top crust, trim, flute edges, cut several slits in top. Put on baking sheet and place pie on BOTTOM rack of oven for 20 minutes, then reduce heat to 350 degrees, move pie to upper/middle rack and continue to bake for 1 hour or until juices bubble thick and slowly out of pie slits. Cool, then EAT!

Cranapple Christmas Pie

Cranapple Christmas Pie Recipe


Preheat oven to 425 degrees


Crust
In kitchenaid mixer put
3 cups a.p. flour
1 tsp salt
2Tbsp sugar
1/3 cups shortening
1 cup cold butter, diced
Mix on low speed with paddle until butter and shortening are mixed in to pea size pieces, and mixture generally is like coarse cornmeal. Dribble in
½ cup ice water, mix until dough just comes together. Divide dough into 2 disks and wrap in plastic, put in fridge for 20 minutes or so to rest while you make the filling.

Filling
6 Granny Smith apples, peeled and chopped
1 ½ c. cranberries
½ cup cornstarch – shake out cornstarch into measuring cup rather than scooping it out, you don’t want it to get too packed in.
2 cups sugar
1 tsp salt
1 tsp cinnamon
1 tsp ground ginger
½ tsp fresh grated nutmeg
¼ tsp ground cloves

In large bowl mix together sugar, cornstarch and spices until well combined. Add apples and cranberries, toss to coat. Let sit and macerate while you roll out the crust. Roll out crust to ¼ inch thickness, put in pie plate, add filling, put on top crust, trim, flute edges, cut several slits in top. Put on baking sheet and place pie on BOTTOM rack of oven for 20 minutes, then reduce heat to 350 degrees, move pie to upper/middle rack and continue to bake for 1 hour or until juices bubble thick and slowly out of pie slits. Cool, then EAT!

Octoberfest Party On Lopez

A beautiful fall day at Bright's Bluff

Great friends, music, and catering

from The Bay Cafe created an amazing day.

Thanks Toby.......

Fall Is Upon The Islands

I am very excited about fall, its my favorite time of the year on Lopez. The days are beautiful and there is a sense of peace in the air. Local farms are harvesting their crops, and I am able to put a little twist of comfort into my fall menu. Our fall menu will start in the beginning of October, the same time as we begin http://www.savorthesanjuans.com/ a medley of Food, art and culture during the entire month of October. Three course dinners appetizer, main, and dessert for $30. Its a great time to escape from the city and spend some time rejuvenating on island time....

Bay Cafe Port Wine Creme Caramel Recipe

Greetings from Rebekka, the Dessert Queen of the Bay Cafe~

I have been asked to submit a popular dessert recipe, and this is certainly an island favorite. So drum roll please, here it is, the Port Wine Creme Caramel! Enjoy.

Port Wine Crème Caramel

Preheat oven to 325 degrees

6 – 8 ramekins, depending on size

1 ½ c. sugar
½ c. water

In small saucepan boil sugar and water together until a medium brown caramel color, swirling pan as necessary to prevent burning. Pour caramel into bottoms of ramekins, let cool until hard.

6 eggs
Scant 1 c sugar
½ tsp salt
½ c. port wine
2 1/4c heavy cream, scalded

Whisk together eggs, sugar, wine and salt. Dribble in hot cream slowly while whisking. Strain into cups over caramel. Let sit 5 minutes, skim bubbles and foam off of the surface with a spoon. Place in boiling water bath in preheated oven for 35 – 45 minutes, rotating ½ way through. Start testing for doneness at 35 minutes, gently shaking cup. There should be a soft waterbed-like wiggle in the middle, an amount about the size of a quarter. Remove from waterbath, chill for 6 hours or overnight before unmolding and serving.

To unmold: run a knife around the edge of the ramekin then invert onto plate.

A Night At The Bay Cafe In Spring

I want to share with you all a video that Toby Bright sent me from you tube. He filmed it on Friday April 25th. A lively and memorable night before the Tour De Lopez bike ride. Tim & Miriam brought in a group of 25 to relax and enjoy a nice night out before they tackled the island on their bicycles the next morning. It was quite the weekend and it was great to see friends and visitors alike back on the Island enjoying some springtime activities. A comment I heard in the past was, "It takes a village to raise a child." I would say it takes not only the village but the whole island, all our family and friends to help put on such a great event as Tour De Lopez.


http://www.youtube.com/watch?v=vIGNheFweNc

Garlic Chile Mussel Recipe

Garlic Chile Mussels

Ingredients
2 lbs fresh mussels in shells, washed and bearded
½ cup white wine
4 garlic cloves minced
1 cup crushed tomatoes
2 tbl sriachi (Asian chile sauce found in most markets)
1 tbl honey
¼ cup chopped cilantro
2 Limes

Preparation
Mix wine, tomatoes, garlic, honey, juice of 1 lime and chile sauce together in a 2 quart saucepan with mussels. Cover and bring to a boil over high heat.. Steam mussels until just open, about 3-5 minutes. Place mussels in a serving bowl and pour remaining liquid over mussels. Cut remaining lime into 4 wedges for individuals to squeeze over. Garnish with chopped fresh cilantro
4 servings as an appetizer, 2 servings as an entree.

Beautiful Spring Time Sunsets

Spring seems to be hit and miss this year, hopefully some warm wonderful days are in the near future. The days are longer though and we have been blessed with some beautiful sunsets this past week. Here are a couple that I wanted to share with you all.

Tour De Lopez Sponsor

On Saturday, April 26th, participating as a sponsor of the Fifth Annual Tour de Lopez, the Bay Café served over 1000 lunches at the Lopez Island Village Park to bicyclists, local residents and community volunteers. The gourmet lunch consisted of grilled chicken with corn relish or vegetarian black bean griddle cakes, variety of gourmet salads, 2000 homemade cookies and fresh fruit. The picture perfect sunny Northwest weather was specially ordered as well. The reviews are in with raves for the lunch!!