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Pumpkin Tart with Caramel-Walnut Topping by Jesse Bluma



Pumpkin Tart with Caramel-Walnut Topping

Jesse Bluma at Pointe Viven. All rights reserved.



Toasted walnuts and caramel make this pumpkin tart a satiating good time.


Ingredients for the Filling:


Pumpkin puree

Sweetened condensed milk

Large eggs, organic

Ground cinnamon

Pinch of coarse salt


Ingredients for the Caramel:


Unsalted butter

Light-brown sugar

Granulated sugar

Organic honey

Heavy cream

Pure vanilla extract


Ingredients for the Walnut Topping:


Quality walnuts, chopped, and roasted

Unsalted butter

Coarse salt

Light-brown sugar

Water



Tarts are baked, cooled, then topped with the caramel and walnut mixture.

Individual size tarts are perfect to serve after a light meal or thinly sliced to share.   An outstanding dessert paired with fresh fruit and warm apple cider.




Cranberry Relish by Jesse Bluma

 


Cranberry Relish by Jesse Bluma

Jesse Bluma at Pointe Viven. All rights reserved.






Platter filled with a delicious mix of seasonal fruit.  This cranberry relish was a hit during the holiday season.  So good you have to make two batches.  


Ingredients 
3 organic red pears
2 organic red honey crisp apples
1 organic Granny Smith apple
1 organic lemon
1/2 organic fuyu persimmon
1/2 organic Texas red grapefruit 
1/2 organic pomegranate 
2 large organic sage leaves
16 ounces fresh cranberries
2 cups organic honey
1/4 teaspoon baking soda
Cooking Spray (Smart Balance)


Prepare

Cranberries:  
Wash cranberries with water.
Pat dry.  
In a large pan add four cups of water.
1/4 teaspoon baking soda.
Coat inside of a measuring cup with cooking spray.
Measure and add 2 cups of honey into a large pan.
Add cranberries to the pan.
On low to medium heat bring cranberry mixture to a bubble.
Once at a bubble, simmer for 5 minutes.
Remove from the stove and let it come to room temperature.

Other Ingredients:
Wash pears, apples, lemon, persimmon, grapefruit, pomegranate, and sage.
Pat each dry.
Zest 1/2 grapefruit.
Slice, remove the cores, and dice pears, apples, and 1/2 grapefruit into 1/4 inch cubes.
Dice 1/2 persimmon.
As you are dicing the fruit, place the cubes into a colander with a bowl underneath to catch the juice.
Chiffonade and then tear two large sage leaves.
Place the pomegranate in a large freezer bag and cut it in half.   
Remove the seeds of 1/2 pomegranate within the freezer bag with a spoon.
Zest lemon.
Juice lemon.

In a large bowl add the fruit mixture in the colander with the cranberries, sage, grapefruit zest, lemon zest, and lemon juice.

Gently mix with a large spoon.

Avoid placing fruit in bowls that may stain.

Serve.



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Florentine Cookies with Chocolate and Crushed Peppermint by Jesse Bluma at Pointe Viven

Florentine Cookies with Chocolate and Crushed Peppermint

Jesse Bluma at Pointe Viven. All rights reserved.




Almonds, chocolate, peppermint, and golden crisp. 

Almonds, peppermint, and chocolate is a beloved combination.  The nutty in flavor Florentines have their roots in European cultures, most likely originating in France.  These crispy treats were the number one popular item at my holiday party and for gift giving this month.  A little bit of joy to see on a plate, a pleasure to eat, and satisfying to the last bite. 

Florentine cookies are delicious year-round and during the Christmas season with crushed peppermint.  They're thin and crisp, with a nutty, toffee-like flavor and coated on one side with chocolate. 





Ingredients


Sliced almonds, slightly crushed 

Quality butter

Sugar

Organic honey

Heavy cream

Flour

Salt

Semi-sweet chocolate

Peppermint, crushed


Many readers rely on Jesse Bluma at Pointe Viven as a source for how-to and where-to regarding cookery, culture, and community.  Thank you to all those that have been loyal supporters and fans.  Jesse Bluma at Pointe Viven liberates taste in cookery, culture, and community, provides gourmet goods made with organic ingredients, inspired by the culinary worlds of California, Central, and South America, and engages in a community of customers and readers with lifestyle content, reviews, and expertise.



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Farfalle with Italian Sausage, Lemon Cream, and Chives Recipe

 

Farfalle with Italian Sausage, Lemon Cream, and Chives Recipe
Jesse Bluma at Pointe Viven. All rights reserved.




Make this simple and delicious meal on a cold winter night.  This recipe for Farfalle with Italian Sausage, Lemon Cream, and Chives has a creamy and zingy flavor.  Enjoy on your own, with family, or friends. 


Yield: 4–6 servings 


Ingredients

8 ounces farfalle (butterflies; bowtie pasta)
1 pound mild Italian sausage, cut into bite-size chunks
2 garlic cloves, peeled and diced 
1 cup Greek yogurt, at room temperature
½ cup grated Parmigiano Reggiano
Zest of 1 organic lemon
1 Tablespoon lemon juice
1 teaspoon coarse salt
4 Tablespoons fresh chives, minced



Directions

In a large pot of boiling salted water, cook the pasta until just al dente, 9 to 10 minutes. 

Scoop out and reserve ⅓ cup of the pasta water before draining.

Meanwhile, cut the Italian sausage. 

Heat some olive oil in a large skillet. 

Then, add in your Italian sausage.

Peel and dice two garlic cloves, add to the skillet. 

Cook the sausage thoroughly.

Drain excess grease from the pan.

Then, return the meat mixture to the skillet.

In a large bowl, whisk together the egg yolk, Greek yogurt, ⅓ cup of 
the Parmigiano Reggiano, the lemon zest, salt, and pepper. 

Gradually whisk in the reserved pasta water.

Scrape the sauce into the pasta pot. 

Add back the cooked pasta and toss over medium-low heat until the sauce thickens, about 2 minutes.  Do not overcook, or the egg may curdle.

Add the cooked Italian sausage, lemon juice, and 2 tablespoons of the chives; gently mix. 

Plate.  

Sprinkle the remaining cheese and chives on top of each dish. 


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Credits: Barilla, Amazon


Fudge Cake with Chocolate Mousse and Raspberries by Jesse Bluma

 

Fudge Cake with Chocolate Mousse and Raspberries





Chocolate and raspberries are a beloved combination.  The deep and sweet flavor of a fudge cake has its roots in the unique culture and history of the Unites States.  A confection that became popular in the 1880s.  Over time, home cooks refined the recipe and improved with more quality ingredients. 

This fudge cake with chocolate mousse and fresh raspberries is a popular item at my holiday parties, for gift giving, and for any time and event you please.  A little bit of joy to see on a plate, a pleasure to eat, and satisfying to the last bite.  

This cake was made for a customer’s birthday and tailored to a patriotic theme.  The application of an American flag added a sense of movement to the top layer.  The wavy flag was made with fondant, a sugar coat made of gelatin.  Additionally, the use of mung fruit was utilized to meet the customer’s dietary needs. 


When we consider baking at the ingredient level, the quality of those chief players is as important as any part in a music concert.  The source and standard of baking products affects the entire outcome of the confection.  As with cooking and everything else in life, quality matters.  An analogy worth remembering.

None of the science nor history of a recipe or ingredient matters as much as the baker.  We all come to the kitchen with various levels of skills in cookery, experience, and knowledge.  We come to the table with a multitude of perspectives, passions, and interests.  Whatever our skills and for whomever we are baking, making family and friends happy with home cooking or the gift of baked goods, pies, cookies, and more creates good times and memories.

The recipe for fudge cake includes the best quality ingredients and time-tested techniques.  The best of bakers make the process and outcome look simple.  Do not be fooled.  There is more that goes into this confection than meets the eye. 



Main Ingredients

Unsweetened cocoa

Unsalted butter 

Organic flour

Cream cheese

High quality semi-sweet chocolate

Fresh, organic raspberries 

This fudge cake with buttery chocolate mouse and raspberries is pure enjoyment.  Utilizing high quality chocolate for this recipe is essential.  A well-made chocolate will consist of cacao powder, cocoa butter, and a sweetener, like sugar.  The farming practices, bean growth, and processing affects the flavor and consistency of chocolate.

Look for organic, sustainable, and traceable made chocolate.  Conditions and circumstances for farmers and the cocoa crops must be clear and humane.  Excellent farming and business practices must be in place from farm to manufacturer.   As far as the end product, the chocolate must have a depth of flavor, be silky, and melt on the tongue.  A high quality chocolate will have a strong aroma of chocolate, have a snap sound if broken, and will have a velvety feel in the mouth. 

If you are making your own treats or purchasing confections for loved ones, the ingredients matter.  The ingredients must be properly measured and mixed.  The mixture must then be carefully scooped into equal size cookies.  Time must be provided after baking for the cookies to cool before dipped in high quality chocolate.

As cookbook author and chef Marion Cunningham declared, "In many ways, home cooking is even more creative than what chefs do, because we improvise.  We also have the fun of cooking together with our children or with friends.  And there is a satisfaction of giving pleasure and comfort to others with something we have cooked ourselves.”  Baking and cooking confections or other goods for family and friends is also fun and an excellent way to demonstrate gratitude.

Many readers rely on Jesse Bluma at Pointe Viven as a source for how-to and where-to regarding cookery, culture, and community.  Thank you to all those that have been loyal supporters and fans.  The business originated when I started selling homemade chocolates around age 10.  Jesse Bluma at Pointe Viven liberates taste in cookery, culture, and community, provides gourmet goods made with organic ingredients, inspired by the culinary worlds of California, Central, and South America, and engages in a community of customers and readers with lifestyle content, reviews, and expertise.


Contact me for catering.






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Credits: samueloskar and johnkaposphotography at Twenty20


Saddleback Eats Cookbook


Saddleback Eats Cookbook

Jesse Bluma at Pointe Viven. All rights reserved.






If you’re hungry, looking for new meals, or an advanced cook looking to spark some ideas, then look through this cookbook.


Saddleback Eats cookbook is your way to design a whole meal by pairing recipes together, such as one of the healthy minded salads on pages 1-14 with a warm pork or beef entree from pages 58-63.  Then complete the meal with a dessert from pages 92-94.






I am glad to have contributed to the cookbook.  


My recipe for Endive Lettuce Cups with Homemade Parsley and Mint Hummus is located on pages 17-18 in the cookbook.  This is the party recipe that gives you more time and great flavor.  Homemade hummus is light, zingy, and full of tasty ingredients, such as parsley, mint, and lemon.  An excellent appetizer and finger food to make for a beach cottage party, Christmas social, or simply for yourself to enjoy. 


*Key Concept: A little planning goes a long way.  Limit the negative stress and enjoy the process of cooking and baking by scheduling a dish you will make ahead of time and make considerations for your time and energy that day.  Make food and eating an enjoyable experience for yourself and others.  


Saddleback Eats cookbook is 94 pages of recipes, pantry basics, and cooking tips from teachers, school, and district staff.  A collection of recipes, tips, and procedures as a result of the technicians and assistants in the Benefits Department lead by Kris Aiken.  (Employees in the Benefits Department are responsible for administering employee retirement plans, health insurance, and workers’ compensation.)


Perhaps this cookbook will spark your interest to create a cookbook with recipes to share within your family, school district, company, church, or community.  A cookbook is a great way to build bonds, document history, get to know others and share something about yourself, commemorate the year, and focus on something productive and positive. 



Format of Saddleback Eats


Cover page 

Table of Contents

Salads: Pages 1-14

Appetizers and Snacks: Pages 15-30

Soups and Chilis: Pages 31-52

Sides: Pages 53-57

Pork and Beef Entrees: Pages 58-63

Chicken and Turkey Entrees: Pages 64-75

Fish and Seafood Entrees: Pages 76-83

Pasta and Vegetarian Entrees: Pages 84-91

Desserts: Pages 92-94



Some Standout Recipes in the Cookbook


Cilantro-Lime Quinoa Salad by Lisa Fost, page 4

Mini Meatball Sliders by Rachel Berg, page 23

Red Chicken Pozole by Vicky Uscanga, page 72


Remember that Jesse Bluma’s Endive Lettuce Cups with Homemade Parsley and Mint Hummus is located on pages 17-18 in the cookbook.  Please make the recipe and then return to this article to share your version. 



Also, click here to get a copy of Saddleback Eats: https://drive.google.com/file/d/1nMVZyGhlVofxFzz5gnnNavPL-CctfqEN/view?usp=sharing. 





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Credits: SVUSD Employees, SVUSD Benefits Department, iStock 



 

Caló Kitchen + Tequila Review

 


Caló Kitchen + Tequila Review

Jesse Bluma at Pointe Viven. All rights reserved.





A legacy of better cookery.  Happy Caló [kah-law] Kitchen + Tequila opened nearby at 28141 Crown Valley Parkway, Laguna Niguel, California.  The former space of a TGI Fridays and next to Snooze A.M Eatery.  The other location is in El Segundo at 2191B Rosecrans Avenue, El Segundo, CA 90245.  


Taquitos pictured above.


The Caló Kitchen + Tequila Story


Calo has it’s origins in Carmelita’s that was opened in 1962 by Alberto Heredia and his wife Carmen G. Heredia in Roseville, California.  A suburb of Sacramento, California.  Additional Carmelita’s locations were established in Rancho Santa Margarita and Laguna Beach, California.  


“My grandparents set a new standard for the family and I simply want to do the same.  Our only goal is to make this your favorite Mexican restaurant.  We promise to operate in the spirit of hospitality and to make you feel great about dining with us.  Serving you fantastic food and service in warm welcome environment at an affordable price.

Our menu is a selection of Mexican classics and favorites prepared with local, high-quality ingredients, choosing organic as much as possible.  Many of our recipes have been handed down from Clemente’s grandparents and have stayed original til this day.  Our long-standing favorites include: Shrimp and Crab Enchiladas, Halibut Tacos and our Famous Carnitas made with Grandmas original recipe.”— Clemente Heredia, owner


Some Standout Menu Items


Shrimp Fajitas


Pork and Pineapple Tacos


Chilli Relleno



Fresh Blackberry Margarita



Flan



Churros

*Cultural trivia: Caló [kah-law] is argot or a variety of Spanish originating from the Romani (gypsy) dialect.  

There are numerous dining options across the country.  From New York to ChelseaDallas to San FranciscoOrange County to Los AngelesBeverly Hills to Palm Springs.  Each community with a multitude of restaurants for good eats.  Here is where expert knowledge of cooking, restaurants, and trusted expertise comes in handy.  Many readers rely on Jesse Bluma at Pointe Viven as a source for how-to and where-to regarding cookery, culture, and community. 





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Credits: https://www.calokitchen.com/, www.facebook.com/CaloKitchen, www.instagram.com/calokitchen/ 

Snooze A.M. Eatery Review

 


Snooze A.M. Eatery Review

Jesse Bluma at Pointe Viven. All rights reserved.






A recipe for a better breakfast.  Happy Snooze A.M. Eatery opened nearby at 28141 Crown Valley Parkway, Laguna Niguel, CaliforniaThe former space of a TGI Fridays.  


“Snooze an AM Eatery seeks to evolve the A.M. dining experience through culinary innovation, an eclectic and energetic atmosphere and comfortable and friendly service.  We celebrate each day and invite our guests to do the same…


…Founded in Denver, Colorado in 2006 by breakfast-loving brothers Jon and Adam Schlegel, Snooze revitalized bland breakfast culture, with the duo bringing creativity and innovation to breakfast, along with an energetic and eclectic atmosphere and friendly neighbor-like service.”



The Snooze Story



Some Standout Menu Items



BRAVOcado Toast: Rustic bread toasted with olive oil, smashed avocado, red onion honey jam and roasted tomato.  Topped with two cage-free sunny side up eggs.  Served with a side of Dijon citronette (a vinaigrette made with oil and vinegar and/or lemon juice), spiced pepita (hulled pumpkin seeds), and Parmesan-dressed greens.




Pancakes

1. Coffee N' Donuts

2. Texas Praline

3. Créme Brûlée



Abri-ca-lav-ra Mimosa



Snooze A.M Eatery construction, 28141 Crown Valley Parkway, Laguna Niguel, California


There are numerous dining options across the country.  From New York to ChelseaDallas to San FranciscoOrange County to Los AngelesBeverly Hills to Palm Springs.  Each community with a multitude of restaurants for good eats.  Here is where expert knowledge of cooking, restaurants, and trusted expertise comes in handy.  Many readers rely on Jesse Bluma at Pointe Viven as a source for how-to and where-to regarding cookery, culture, and community. 






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Credits: www.snoozeeatery.com, https://twitter.com/SnoozeAMEatery, dapperlatino, https://www.linkedin.com/company/snooze-am-eatery/ 


Oven Roasted Vegetables with Garlic Dressing Recipe


Oven Roasted Vegetables with Garlic Dressing Recipe 

Jesse Bluma at Pointe Viven. All rights reserved.






Dear Food Lover,


When God hands you a generous basket of root vegetables, make this dish.  The following recipe for roasted vegetables and dressing is the how-to for intensifying flavor and is a crowd pleaser in the autumn and winter.  The composition of acorn squash, Mexican squash, baby purple potatoes, celery root, parsnips, red onion, Mexican green onions, curly kale, lemon, sage, and olive oil is a colorful side-dish or main meal if the ratios are increased.  Enjoy this warm and smokey salad at your next gathering of family and friends.  



Acorn squash flesh has a slightly buttery and sweet flavor.


Mexican squash is mild in flavor and tender.


Purple potatoes have pigment that shields them from high levels of ultraviolet light in the high altitudes of Peru and Bolivia, hence the color.




Serves: 8



Ingredients


1 acorn squash; approximately 1 ½ pounds


1 pound baby purple potatoes


1 medium celery root; approximately 12 ounces


3 peeled parsnips 


1 large red onion


3 medium Mexican onions


½ organic lemon


½ bunch curly kale


3 Tablespoons olive oil


Coarse salt 


Freshly ground pepper




1 garlic head (also called a bulb) (for dressing)


1 Tablespoon olive oil (for roasting garlic head/bulb)


⅓ cup white wine vinegar (not to be confused with white vinegar) (for dressing)




1 Tablespoon fresh sage (for dressing)




⅔ cup extra-virgin olive oil (for dressing)






Celery root is crisp and has a hint of a sweet-earthy flavor.



The peppery, grassy, and carrot like qualities of parsnips is intriguing.  



Red onions are spicy when raw, yet deliciously sweet when roasted.



Directions


Preheat oven to 400 degrees Fahrenheit (204.444 degrees Celsius). 


Place garlic head/bulb on enough aluminum foil to wrap around.


Drizzle 1 Tablespoon olive oil on head/bulb of garlic on aluminum foil.


Wrap the garlic head/bulb in the aluminum foil. 


Place foil wrapped head/bulb of garlic on a roasting pan.


Place the garlic head/bulb in the oven and roast until very tender, about 1 ½ hours.  *Leave the oven on to roast the vegetables. 


Let garlic head/bulb cool slightly before using in dressing or refrigerate in an airtight container overnight.


Cut the garlic head/bulb head in half crosswise (through the circumference). 


Finely chop the fresh sage.


Warm a saucepan to a medium-low heat. 


Squeeze the pulp of the roasted garlic into the saucepan.


Whisk in the white wine vinegar to the saucepan with roasted garlic.


Add the finely chopped sage into the saucepan with the roasted garlic and white wine vinegar. 


Gradually add in olive oil to sauce pan with the roasted garlic, white wine vinegar, and sage, whisking constantly for approximately 3 minutes until the dressing develops.   


Remove saucepan of dressing from the stove burner.


Fresh sage has a eucalyptus aroma with subtle lemon flavor.



Rinse the acorn squash, Mexican squash, baby purple potatoes, celery root, parsnips, Mexican onions, lemon, and kale with water to clean, then pat dry with a clean dish towel. 



Carefully cut the acorn squash crosswise into ¼”-thick rings.

Seed the acorn squash rings.

Trim the acorn squash rings to clean up the curves.



Cut the Mexican squash crosswise into ¼” coins.



Halve the baby purple potatoes



Trim and peel the celery root.

Cut the celery root into ¼” slices.

Cut the celery root slices into wedges (triangular shaped pieces).



Remove any thin papery skin on the outer layer of the Mexican onions. 

Slice lengthwise (up and down) the white and pale-green parts (not the dark green parts) of the Mexican onions into ¼” pieces. 



Peel the parsnips.

Cut parsnips into 1” cubes.

Peel the red onion.

Carefully use a mandoline to julienne (cut into thin strips) the red onion.



Cut the lemon in half.

Juice half the lemon.

Coat the prepared vegetables above with the lemon juice.



Place the prepared acorn squash, Mexican squash, baby purple potatoes, celery root, and parsnips into a large bowl or pot.

Drizzle the prepared vegetables with 3 Tablespoons olive oil.

Add in 1 teaspoon salt to the bowl or pot of vegetables. 

Then, add in ¼ teaspoon pepper into the bowl or pot of vegetables.

Gently, stir the vegetables in the bowl or pot with a spoon or hands to evenly coat the vegetables with the olive oil, salt, and pepper. 



Line two large roasting pans with parchment paper.




Evenly spread the vegetables from the bowl or pot onto the lined roasting pans in a single layer, making sure not to crowd the vegetables together.


Place the roasting pans of vegetables in the oven and roast for 15 minutes.



Add the prepared red onion and Mexican onions into the bowl or pot.

Drizzle in 1 Tablespoon of olive oil.

Gently stir to coat the red onion and Mexican onions with the olive oil.



After the vegetables in the oven have roasted for 15 minutes, add the red onion and Mexican onions into the roasting pans. 



Roast for 7 minutes.

Then, at about this 23 minute mark of roasting time, carefully use a spatula or fork to turn ingredients over in the pan to evenly roast.



Roast for approximately 23 minutes, until the ingredients in the pan are golden brown and tender.  The total roasting time at this point will be approximately 35 minutes. 



Remove the roasting pans from the oven and place on wire cooling racks.




De-stem the kale by tearing away the center stalk from each leaf of kale.

Neatly tear the kale leaves into bit sizes.

Lay a bed of torn kale onto a large serving dish.



Top the bed of kale on the dish with the roasted vegetables from the roasting pans.



Baby curly kale is tender, bitter, and holds up well in salads with dressing and other ingredients. 



Stir the dressing or place the dressing in a jar with a lid to shake.

Re-warm the dressing if needed.

Ladle the warm dressing over the roasted vegetables and kale on the dish.

Season with salt and pepper to taste. 



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Image credit: iStock

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taste in cookery, culture, and
community, provides gourmet goods
made with organic ingredients, inspired
by the culinary worlds of California,
Central, and South America, and
engages in a community of customers
and readers with lifestyle content,
reviews, and expertise. © Jesse Bluma at Pointe Viven

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Jesse Bluma at Point Viven liberates taste in cookery, culture, and community, provides gourmet goods made with organic ingredients, inspired by the culinary worlds of California, Central, and South America, and engages in a community of customers and readers with lifestyle content, reviews, and expertise. Use and redistribution of original content allowed only with explicit permission of site owner and author.