Friday, April 24, 2015

spring is in the air!

it's been a long, hard winter but it looks like spring is finally here! last weekend was the halifax crafters spring market & it seemed that everyone had a little extra bounce in their step & a bit wider grin. it was actually my most successful crafters event thus far - i had great neighbours & it's always a nice change of scenery from the seaport.

here's an aerial view of my little set up:

it was the first time i've had one of my cakes on my table for display - the response was overwhelming!!! i guess all those hours spent piping tiny dots are all worth it.

after an incredibly busy weekend, i had to jump right back in to prep. this week featured a whole whack of beef brisket from getaway farm. my first mission was to replenish my 'brisket & blue.' this is definitely one of the most popular items on my menu.

the beef is braised overnight with red wine, herbs & garlic. then the sauce is cooked down till it's nice & thick. it all gets mixed up with sun dried tomatoes & baby turnips.

the sides are maple roasted carrots with kale & creamy blue cheese gnocchi with roasted garlic.

small $10  large $20

then it was on to a paleo option. i've been toying with the idea of this dish for awhile & this week i finally took the plunge. i'm pretty much obsessed with thai peanut sauce. so, i combined it with another obsession - beef brisket. the results are delicious! there's a lot going on here - ginger, sesame, lime, cilantro, chillies & a bit of garam masala. there are a ton of veggies too: bok choy, roasted broccoli, bean sprouts, red peppers, carrots, mushrooms, green onions & sweet potato puree. it's paleo, gluten free & dairy free.

small $10  large $20

then i made a cake for a little girl with an awesome name.

my sweets for the market are:

goat milk fudge
snickers brownies
salted caramel pecan blondies
almond hello dollies
breakfast cookies
regular cupcakes
gluten free cupcakes with dairy free frosting!

now that spring is in the air, salads are increasingly popular. i made 3 varieties this week.

sweet potato:

broccoli (the original version with bacon & almonds)

old-school macaroni salad (my personal favourite)

also, if you've been on my Facebook page you may have noticed i'm not taking any orders for cakes or caterings for the rest of the spring/summer - i'll be out of town. may 17th is actually the last day my frozen food will be available for the foreseeable future. i'm working out the details now to keep the cupcakes & salads coming for the summer, so stay tuned.

hope that wasn't too much of a shocker but you still have four weekends to stock up :)

see you over the weekend!
saturday 7-3
sunday 9-3

1 comment:

  1. You put radishes in your mac salad? Oh I love that. Would that I could get of these days.