Friday, August 15, 2014

Wild Hibiscus Negroni by Jesse Bluma








Get smart with this cocktail recipe for my twist on a Negroni.  This Italian born drink is refreshing, good to sip, and has a complex slightly sweet and bitter flavor.  The substitution of wild hibiscus rose syrup for aperol (an orange alcohol) gives a burst of flavor.  Hibiscus is a tropical plant and beyond landscapes is utilized in tea, Mexican cuisine when dried or candied, and herbology.  A note of caution...some forms of hibiscus are toxic to pets and animals.  

You may also enjoy the Fresh Margarita I created.


Ingredients

1 1/2 ounces apple brandy (Laird’s)
3/4 ounces Wild Hibiscus Rose Syrup
1/2 ounces wine blend of Sauvignon Blanc and Muscatel (Lillet Rosé)
Dash of orange bitters 
clear ice (ice cubes made from pure water or water that is boiled, cooled, boiled again, cooled, and then frozen in trays covered with plastic wrap)


Directions

Fill an old-fashioned glass with clear ice.
Carefully measure and pour the ingredients into the glass.
Gently and quickly stir.  
Optional:  garnish with an orange slice or twist 






Artisanal treats by Jesse Bluma at PointeViven
using organic ingredients and inspiration
from California, Central, and South America.

Order online or contact me for catering.

Join the Pointe Viven circle

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Slow Roasted Cherry Tomatoes and Triscuit with Dill-Cashew Cream by Jesse Bluma



Slow Roasted Cherry Tomatoes and Triscuit with Dill-Cashew Cream





Cherry Tomatoes and Triscuit Recipe

Triscuit topped with a dill-cashew cream adds a fresh, nutty and citrus flavor to the roasted cherry tomatoes. These snacks have layers of flavor to enjoy.







Artisanal treats by Jesse Bluma at PointeViven
using organic ingredients and inspiration
from California, Central, and South America.

Order online or contact me for catering.

Join the Pointe Viven circle

sign-up for email updates.      


Thursday, August 14, 2014

Dill-Cashew Dip by Jesse Bluma









This creamy dip provides layers of flavor to vegetables, slow roasted tomatoes, crackers, chips, steak bites, sliced sausage, and more.  The dill has a bright, citrus flavor that enhances the nuttiness of the cashew purée.  An essential dip for your next party or event, that so happens to be vegan and vegetarian friendly.


Ingredients:  (make a day ahead)

1 cup raw, unsalted cashews
1/4 cup organic olive oil 
1/4 cup warm water
1/2 teaspoon sea salt
lemon
3 Tablespoons scissor snipped fresh dill
1 teaspoon organic yellow mustard
3 garlic cloves, peeled and minced
2 Tablespoons cold water


Directions

Place the cashews in a food processor and pulse, while streaming in the olive oil. 
Pulse the cashew-olive oil mixture until smooth, approximately 1 minute.
Place the 1/2 teaspoon salt in 1/4 cup warm water, stir until the salt is dissolved.  
Pour the salt-water into the food processor, then pulse to combine.  
Wash the lemon.  Then add the zest and juice of the lemon into the food processor.
Add in 3 Tablespoons snipped fresh dill.
Next, add in 1 teaspoon yellow mustard.
Then add in 3 minced garlic cloves.
Finally, add in the 2 Tablespoons cold water.
Pulse to combine ingredients.
Refrigerate the dill-cashew cream for 24 hours to thicken.
Makes approximately 10 ounces.






Artisanal treats by Jesse Bluma at PointeViven
using organic ingredients and inspiration
from California, Central, and South America.

Order online or contact me for catering.

Join the Pointe Viven circle

sign-up for email updates.      



Monday, August 11, 2014

The Spotlight Campaign: Good Stewards of Nature



The Spotlight Campaign:  Good Stewards of Nature






ABOUT THE CAMPAIGN

Our ideas, our creations, our spirit, and our great actions have always been key.  I know what it’s like to create something, the hard work it takes to accomplish goals, and to stand with others.  I know with my readers we share an elevated approach to food, information, and inspiration.  Liberating food and taste is the mission.  It is a holistic approach to living well and freeing our taste in food and much more.  Pointe Viven reflects my spirit and its clients.  It is a dynamic community of liberating food and taste.

 Over the years it has been terrific to meet, spotlight, and feature creators, doers, and inspirational figures.  I know no matter where I am, where I visit, and with whom I meet I will learn something and be re-energized by their endeavors.  Each month join me in spotlighting the famous, the not so famous, the local celebrities, and those you believe have earned a thank you, a congratulations, and the recognition.



Each month a new theme will be chosen, so be thinking of those people you know exhibit the traits.  Often the trait is something not so measurable, rather it is shown through the mundane, certain instances, and moments that surprise you.  This is your opportunity to join me and take part in the campaign.

In July we celebrated great leadership.   Those that exhibit a good sense of vision and inspire others.  Individuals making great strides in liberating their lives and the lives of others through a good sense of purpose.  

August:  This month we are spotlighting good stewards of nature.  We are looking for those that exhibit a sense of adventure, a spirit of respecting the world around them, and that value the land and resources they use for camping, fishing, hiking, recreation, hunting, ranching, and products created from natural resources.  

“In the wilderness, we can get our bearings. We can keep from getting blinded in our great human success to the fact that we are part of the life of this planet and we would do well to keep our perspectives and keep in touch with some of the basic facts of life.”--Congressman John P. Saylor

This month we are looking for individuals, enthusiasts, and environmental entrepreneurs that enjoy the great outdoors, are advocates of objective and reasoned solutions to challenges we face, and encourage and work with all stakeholders on these challenges.  Ultimately we are looking for those that enjoy being outside in forests, deserts, mountains, on lakes, or at sea.

“Generations hence, parents will take their children to these woods to show them how the land must have looked to the first Pilgrims and pioneers. And as Americans wander through these forests, climb these mountains, they will sense the love and majesty of the Creator of all of that.”--U.S. President Ronald Reagan







Artisanal treats by Jesse Bluma at PointeViven
using organic ingredients and inspiration
from California, Central, and South America.

Order online or contact me for catering.

Join the Pointe Viven circle

sign-up for email updates. 



Sources
FreeDigitalPhotos.net
http://conservamerica.org/


Wednesday, August 6, 2014

Swiss Chard and Triscuit with Andouille by Jesse Bluma




Swiss Chard and Triscuit with Andouille





Summer Greens and Triscuit Recipe

This recipe will satisfy your appetite for a salty, sweet, and savory snack.
 Ingredients include swiss chard, garlic, Mexican onion, lemon, mustard, and andouille sausage.







Artisanal treats by Jesse Bluma at PointeViven
using organic ingredients and inspiration
from California, Central, and South America.

Order online or contact me for catering.

Join the Pointe Viven circle

sign-up for email updates.      





Monday, August 4, 2014

Fresh Margarita by Jesse Bluma









Refreshing, smooth, and bright with flavor.  This recipe was something I created for my birthday.  I hired a mixologist to prepare the drinks, serve guests, and teach some mixology techniques.

You may also enjoy the Raspberry-Mint Martini I also created.  

Fresh lime juice is key to making an excellent margarita.  Equally important is a quality tequila.  Pair with a broiled vegetable mix:  peas, carrots, and corn (1 cup of each; 3 cups total),  1/2 teaspoon sea salt, 1/4 teaspoon fresh cracked black pepper, 1/8 teaspoon chili powder, 1 clove peeled and chopped garlic, 1/8 teaspoon smoked paprika (mix in after broiling), 1 Tablespoon olive oil.  Place under broiler for 8-10 minutes (use an oven safe, broil safe pan).  Sprinkle smoked paprika on broiled vegetables before serving.


Ingredients

24 organic limes to squeeze
3 organic limes for garnish (wedges or slices)
1 bottle tequila (El Tesoro Platinum)
lemon infused simple syrup; prepared ahead (oleo-saccharum)  (4 organic lemons, plus 1 cup or 8 ounces extra fine white sugar)
ice cubes


Directions for the simple syrup (oleo-saccharum).  Prepare ahead of time.

Wash and dry the lemons.
Use an apple or potato peeler to remove the peel of each lemon; not the white pith.
Place the lemon peels and extra fine white sugar in a bowl.
Muddle the lemon peel into the sugar for approximately three to five minutes, until the lemon oil is expressed.
Allow the muddled lemon peel and sugar mixture to rest for 1 hour.
Then remove the lemon peels from the sugar.
Place 1 cup or 8 ounces water in a saucepan.
Bring the water to a boil on medium heat.
Add in the lemon infused sugar.
Constantly stir the water and sugar until dissolved; no more than 5 minutes.  
Allow to completely cool before use.  (I store my simple syrup in a glass preserving jar.)


Directions for the Fresh Margarita

Carefully pierce each of the 24 limes (set the additional 3 limes aside for garnish) with a paring knife.  
Place the limes in batches of 6 on a microwaveable plate.
Microwave limes for 30 seconds.
Roll each lime, applying pressure on a counter.
Cut each lime lengthwise, then extract the juice from each with a reamer or juicer.
Pour the juice into a glass preserving jar.

Fill cocktail shaker half way with ice cubes, not crushed ice.
Add 1.5 ounces or 43 milliliters tequila in the shaker.
Pour in 1 ounce or 30 milliliters fresh squeezed lime juice in the shaker.
Then add in 1 ounce or 30 millimeters lemon infused simple syrup (oleo-saccharum).

Place the cap on the shaker.
Then vigorously and firmly shake the container for approximately 15 to 30 seconds.  If the shaker is frosty on the outside and cold, then the martini is mixed well inside.  
Remove the cap.

Fit a Hawthorne, julep, or spring strainer over the shaker.  (If you have a cobbler shaker, then a strainer is built-in to the top of the shaker.)
Hold the strainer firmly against the opening of the stainer with your fingers.

Serve in an old fashioned glass.
Garnish with lime.







Artisanal treats by Jesse Bluma at PointeViven
using organic ingredients and inspiration
from California, Central, and South America.

Order online or contact me for catering.

Join the Pointe Viven circle

sign-up for email updates.      

Sources:

FreeDigitalPhotos.net

Thursday, July 31, 2014

Raspberry-Mint Martini by Jesse Bluma








Enjoy this cocktail I created for my birthday celebration.  I wanted to enjoy the celebration, so rather than making cocktails myself I hired a mixologist.  He served guests my cocktails and demonstrated some mixology techniques.  It was a great experience.    

This elixir is best made with fresh raspberries and quality vodka.  Pair with a platter of blueberries, peeled and segmented grapefruit, slices of avocado rubbed with lemon juice, black cherries, and almonds.  Enjoy! 


Ingredients

ice cubes
lemon infused simple syrup; prepared ahead (oleo-saccharum) (4 organic lemons, plus 1 cup or 8 ounces extra fine white sugar)
organic mint (8 leaves per cocktail)
raspberry vodka (Absolut Raspberri)
raspberry liqueur (Mathilde Framboise)
organic raspberries


Directions for the simple syrup (oleo-saccharum).  Prepare ahead of time.

Wash and dry the lemons.
Use an apple or potato peeler to remove the peel of each lemon; not the white pith.
Place the lemon peels and extra fine white sugar in a bowl.
Muddle the lemon peel into the sugar for approximately three to five minutes, until the lemon oil is expressed.
Allow the muddled lemon peel and sugar mixture to rest for 1 hour.
Then remove the lemon peels from the sugar.
Place 1 cup or 8 ounces water in a saucepan.
Bring the water to a boil on medium heat.
Add in the lemon infused sugar.
Constantly stir the water and sugar until dissolved; no more than 5 minutes.  
Allow to completely cool before use.  (I store my simple syrup in a glass preserving jar.)


Directions for the Raspberry-Mint Martini

Muddle 8 leaves of mint in a cocktail shaker.
Fill cocktail shaker half way with ice cubes, not crushed ice.
Add 1.5 ounces or 43 milliliters raspberry vodka.
Then add 0.5 ounces or 15 milliliters raspberry liqueur.
Additionally, add in 0.5 ounces or 15 milliliters lemon infused simple syrup (oleo-saccharum).

Place the cap on the shaker.
Then vigorously and firmly shake the container for approximately 15 to 30 seconds.  If the shaker is frosty on the outside and cold, then the martini is mixed well inside.  
Remove the cap.

Fit a Hawthorne, julep, or spring stainer over the shaker.  (If you have a cobbler shaker, then a strainer is built-in to the top of the shaker.)
Hold the strainer firmly against the opening of the stainer with your fingers.

Pour into an empty glass.  
Garnish with raspberries.






Artisanal treats by Jesse Bluma at PointeViven
using organic ingredients and inspiration
from California, Central, and South America.

Order online or contact me for catering.

Join the Pointe Viven circle

sign-up for email updates.      
  



Sources:

FreeDigitalPhotos.net

Friday, July 18, 2014

Triscuit with Pea and Feta Spread Topped with Whole Grain Mustard by Jesse Bluma



Triscuit with Pea and Feta Spread Topped with Whole Grain Mustard





Peas & Triscuit Recipe

Triscuits topped with a layer of toasted walnuts, pea and feta spread, whole grain dijon mustard,and dill to garnish. These crunchy and slightly tangy treats are sure to please at your next party, event, or beach picnic.







Artisanal treats by Jesse Bluma at PointeViven
using organic ingredients and inspiration
from California, Central, and South America.

Order online or contact me for catering.

Join the Pointe Viven circle

sign-up for email updates.      



Friday, July 11, 2014

The Spotlight Campaign: Great Leadership by Jesse Bluma




The Spotlight Campaign:  Great Leadership





ABOUT THE CAMPAIGN

Our ideas, our creations, our spirit, and our great actions have always been key.  I know what it’s like to create something, the hard work it takes to accomplish goals, and to stand with others.  I know with my readers we share an elevated approach to food, information, and inspiration.  Liberating food and taste is the mission.  It is a holistic approach to living well and freeing our taste in food and much more.  Pointe Viven reflects my spirit and its clients.  It is a dynamic community of liberating food and taste.

 Over the years it has been terrific to meet, spotlight, and feature creators, doers, and inspirational figures.  I know no matter where I am, where I visit, and with whom I meet I will learn something and be re-energized by their endeavors.  Each month join me in spotlighting the famous, the not so famous, the local celebrities, and those you believe have earned a thank you, a congratulations, and the recognition.



Each month a new theme will be chosen, so be thinking of those people you know exhibit the traits.  Often the trait is something not so measurable, rather it is shown through the mundane, certain instances, and moments that surprise you.  This is your opportunity to join me and take part in the campaign.

In June we celebrated wisdom.  Those that exhibit bold thinking, desire, and powerful decision making.  Individuals making great strides in liberating their lives and the lives of others through wisdom.  

July:  This month we are spotlighting great leadership.  We are looking for those that exhibit a good sense of vision, those that inspire others, stand out of the way when needed, and have good values.  The power of a great leader, of great leadership in business, schools, foundations, homes, sports, etc., is diverse.  Leadership is demonstrated economically, through organization, communication, attitude, and more.  

Personal leadership requires us to shape our own lives, to have good emotional health, good thinking skills, and to master certain skills in all fields of life--personally, in relationships, career, spiritual, and more.  We may all be able to point to examples of these skills in our own lives and the lives of those we know or have read about.  Skill is essential to leadership.  Often life requires us to pause, reflect, and then to act.  To respond in a thoughtful way.  Not merely to react.  This habit requires mindfulness, good values, practice, and the ability to imagine the possibilities.  A good leader imagines the infinite possibilities, wants, desires, legacy, safety, and health of others.  These decision points require consideration of what is at stake in events and options.    

Great leaders are those that learn, encourage learning and growth, and use their brains.  This means using their skills, talents, and gifts to create a better life and lifestyle for themselves and others.  Patience and joy are also good attributes of leaders.  The patience and enjoyment that comes in watching themselves and others develop and grow.  The mindfulness to make wise, healthy choices, and the desire to be proactive.  



As James I, King of Scots in the early 1400s noted, “I do acknowledge, that the special and greatest point of difference that is between a rightful king and an usurping tyrant is in this:  That whereas the proud and ambitious tyrant does think his kingdom and people are only ordained for satisfaction of his desires and unreasonable appetites; The righteous and just king does by the contrary acknowledge himself to be ordained for the procuring of the wealth and prosperity of his people, and that his greatest and principal worldly felicity must consist in their prosperity.”

John Winthrop, one of the founders of New England in the early 1600s explained, “we must be knit together, in this work, as one man.  We must entertain each other in brotherly affection.  We must be willing to abridge ourselves of our superfluities, for the supply of others' necessities. We must uphold a familiar commerce together in all meekness, gentleness, patience and liberality.  We must delight in each other; make others' conditions our own; rejoice together, mourn together, labor and suffer together, always having before our eyes our commission and community in the work, as members of the same body.”

Our recognition of great leaders takes a key attribute into consideration.  Great leaders are those with relationships based on good values.  Popularity, fame, or infamy is out of bounds.  President Reagan explained in his inaugural address of 1981 that “[i]t is time for us to realize that we're too great a nation to limit ourselves to small dreams. We have every right to dream heroic dreams. Those who say that we're in the right place at the right time when there are no heroes, they just don't know where to look. You can see heroes every day going in and out of factory gates. Others, a handful in number, produce enough food to feed all of us and then the world beyond.”  

Examples abound of this kind of leadership.  In the 400s B.C. the Roman military was under assault and a farmer, named Cincinnatus, stepped up to ensure the Roman Republic did not fall to the Aequi--a tribe in northern Italy.  This devotion and life risking move was similar to that of the first president of the United States, George Washington.  His custodianship of the infant county, his military efforts and treaties with European forces made him the father of a country.  



The past, present, and future are made by people who have made a difference.  Many have explored and discovered new lands, new ideas, new commodities, and new people.  The people of the past have certainly influenced our lives and shaped our identities, from religion to government, to art and technology, to business and philosophy.  What will our world in the future look like?   The present and future is an extension of the past, history teaches us that these matters are typical, common, and vital to our existence and security.  The answers to these questions depend a lot upon the people of the present.  The leadership required is possible through the desire and pursuit of knowledge. 

As we look for those with great leadership we are looking for those that recognize their own strengths, weaknesses, and personality, as well as those of others.  Those with purpose, important, valuable, and exciting tasks to do.  We are looking for those whose learning, discoveries, and adventures are guided by some basic principles.  Leadership requires assertiveness, firmness, not aggressiveness, not passivity.  It is about individuals that know when they and others act, think, and work they begin to believe they can achieve, which builds confidence.  Those that challenge their minds and the minds of others to see that they Can!

Great leaders are good friends, mentors, family members, colleagues, and neighbors.  One reason these individuals are successful is because of excellent communication skills.  Often great leaders can tell awesome stories, express themselves, and listen more to you than they talk about themselves.  In other words, great leaders are helpers, serve, and demonstrate a willingness to give.  That does not mean in unhealthy, unethical, or immoral ways.  Fighting off temptations, applying their skills, and serving their purpose is the key.  Great leadership is not something that is a title or a job description.  Whether at home, school, in the community, or workplace, great leadership is about relationships.  Earning trust, which develops synergy and respect.  

Ultimately, great leadership originates from a value of oneself and of others.  There is authenticity, integrity, and the taking of appropriate actions.  Excellent leadership requires us to see our own roles, what we were hired to do, or what we think we are to do, and contrast that to what others see and need our roles to be.  We may see ourselves as needing to fulfill our job orders as having to organize endless meetings, while others may need us to simply serve, support, focus, and fuse the work and initiatives in the environment.  In a family, workplace, on a committee, or on a team, good leadership is a challenge.  That is why we are looking to celebrate and honor this trait.






Artisanal treats by Jesse Bluma at PointeViven
using organic ingredients and inspiration
from California, Central, and South America.

Order online or contact me for catering.

Join the Pointe Viven circle

sign-up for email updates. 




Sources

FreeDigitalPhotos.net
www.royal.gov.uk
www.reagan.utexas.edu
www.pbs.org


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