Monday, December 30, 2013

Queque Seco Topped with Chocolate and Pistachios by Jesse Bluma



Queque Seco Topped with Chocolate and Pistachios





Enjoy these sophisticated pound cakes dotted on the inside with rum soaked raisins, topped with bittersweet chocolate, and sprinkled with crushed pistachios. These tender cakes have a verb and will conquer your desire for something salty and sweet. Enjoy at your next dinner, event, or party.
Artisanal goods 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.     


Saturday, December 28, 2013

Mango Queque Seco by Jesse Bluma



Mango Queque Seco





These are light textured pound cakes with a zest of orange and rum soaked mango.  Mangoes originated in South Asia and eventually made their way to Brazil in the 1700s and the United States in the 1800s.  The fruit is rich in nutrients such as vitamins A and C, providing a delicate and pleasant sweet and sour flavor.  There is definitely a verb to this recipe.  Enjoy these cakes at your next event, picnic, or celebration.


Artisanal goods 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, December 26, 2013

Powdered Queque Seco by Jesse Bluma



Powdered Queque Seco





There is a verb to these pound cakes.  This is a light textured recipe, with a zest of orange, and dusted with sugar for an elegant look.   A twist on a cake I first discovered while traveling in Central America.  Order several for your next event, breakfast, or celebration.


Artisanal goods 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.     



Tuesday, December 24, 2013

Psychedelic Queque Seco by Jesse Bluma



Psychedelic Queque Seco





Party time is here.  No matter the season these craveable pound cakes are perfect for birthdays, fun events, Christmas, or New Year’s Eve.  Each cake is decorated with mini psychedelic candy and do not contain alcohol.  The colorful candies are easy to chew and will match your party theme with balloons, snow, or bubbly. 







Order online or contact me for catering.

Join the Pointe Viven circle:  sign-up for email updates.     


Monday, December 23, 2013

Queque Seco Topped with Chocolate and Coconut by Jesse Bluma



Queque Seco Topped with Chocolate and Coconut





A rum pound cake you will enjoy for next breakfast event, party, or midnight snacking.  My version has a light texture and pairs well with milk, coffee, or nutritional smoothie.  These cakes are dotted with rum soaked raisins on the inside and topped with quality chocolate.  Each cake is then sprinkled with fine organic toasted coconut, adding a slightly nutty flavor and crunch. 


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, December 20, 2013

Queque Seco Topped with Chocolate and Pecans Jesse Bluma



Queque Seco Topped with Chocolate and Pecans





Meet these craveable pound cakes - dotted with rum soaked raisins on the inside and topped with bittersweet chocolate and toasted pecans.  These cakes are made with quality ingredients, have a buttery texture, and are sure to please as a gift, brunch treat, or addition to any dessert bar.


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.     




Wednesday, December 18, 2013

Gummibär Queque Seco by Jesse Bluma



Gummibär Queque Seco





Winter is here and the bears have come out to play in the snow.  December or July, these are craveable pound cakes.  Each cake comes with Gummy Bears on the side and are dusted with powered sugar for your enjoyment.  Order several for your next winter event, holiday breakfast, or Christmas in July. 







Order online or contact me for catering.

Join the Pointe Viven circle

sign-up for email updates.     

Monday, December 16, 2013

Negroni Infused Queque Seco with Golden Raisins by Jesse Bluma



Negroni Infused Queque Seco with Golden Raisins





Meet the craveable Negroni infused pound cakes - with golden raisins soaked in brandy, rosé, and a dash of orange.  These cakes have a buttery texture and are sure to please as a gift, brunch treat, or addition to any dessert bar.  A delicious Italian twist on the traditional South American cake.  


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.    



Sunday, December 15, 2013

Negroni Infused Queque Seco with Raisins by Jesse Bluma



Negroni Infused Queque Seco with Raisins 





Black raisins soaked in Negroni and a buttery texture...a terrific way to enjoy the mixology of brandy, rosé, and a dash of orange.  These cakes are sure to please as a gift, after dinner treat, or party favorite.  A delicious Italian twist on the traditional South American cake.  


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.    



Negroni Infused Queque Seco by Jesse Bluma



Negroni Infused Queque Seco





A delicious Italian twist on the traditional South American cake.  These light textured pound cakes are infused with quality apple brandy, bitters, and orange.  Perfect for breakfast in bed, brunch, or weekend parties.  Serve with toasted pecans and raisins, milk, or coffee.








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.    


Negroni Infused Queque Seco with Chocolate Chips by Jesse Bluma



Negroni Infused Queque Seco with Chocolate Chips





Doubly pleasurable cakes inspired by the Italian cocktail.  A mix of apple brandy, bitters, orange, and quality chocolate.  These light textured, aromatic cakes are dotted with chocolate chips on the inside, coated on top with chocolate, and  sprinkled with chocolate chips to push it over the top.  You will enjoy sharing these cakes with family, friends, and party guests.   


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.    

Saturday, December 14, 2013

Queque Seco Topped with Choco Starlights by Jesse Bluma



Queque Seco Topped with Choco Starlights





That prefect after dinner cake.  Made with quality ingredients and rum, topped with melted chocolate, and crushed chocolate-mint candies.  A light textured cake you will enjoy sharing with family, friends, and party guests.

Click to order.





Join the Jesse Bluma at Pointe Viven circle:

Queque Seco Topped with Chia Seeds by Jesse Bluma



Queque Seco Topped with Chia Seeds





A rum pound cake you will enjoy for breakfast, brunch, or midnight snacking.  My version is light textured and pairs well with a side of toasted pecans and raisins, milk, or coffee.  The chia seeds, from the desert plant Salvia hispanica originating in South America, adds a slightly nutty flavor with a slight crunch.  Chia is also rich in fiber and antioxidants (mini-nutrients that block destructive chemical reactions).  


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, December 9, 2013

The Cabbage Patch Craze



They just pushed in like cattle...it was ungodly!  





Nothing says the spirit of Christmas like pushing over your fellow (wo)man for a Cabbage Patch Kid.   

"I’ve been waiting since 7:00 out there...and I-I-I...They just pushed in like cattle...it was ungodly!"   

The customer in the news video gives us all a chuckle, while giving us a reminder to remain in the spirit of Christmas.  




The original Cabbage Patch Kids were considered works of art, as each was individually stitched.  The production of the toy has changed hands with various companies over the years from Coleco to Hasbro, Mattel to Toys "R" Us, and Jakks Pacific Toy Company.  Artist Xavier Roberts conceived the idea for "Little People", later "Cabbage Patch Kids".





He went on to produce The Furskin Bears.  Cabbage Patch kids were an expensive and rare item.  My sister and I received one each when my family entered a raffle at a local business.  A radio station broadcast the names of raffle winners at every break.  Something around eight Cabbage Patch kids were raffled off.  I believe my sister got the first one and I got the last in the raffle.

A better way to enjoy the season and avoid the stress of the shopping rush is to shop online or have your party catered.  Enhance your Christmas with artisanal goods by Jesse Bluma at Pointe Viven.  My sweets and treats are made with respect for quality, local, fresh, and organic ingredients.  I look forward to working with you as a client on the designs and specifics.







Join the Jesse Bluma at Pointe Viven circle:

Thursday, December 5, 2013

The Spotlight Campaign: Outstanding Citizens by Jesse Bluma



The Spotlight Campaign 





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 is has been terrific to meet, spotlight, and feature certain 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 November we celebrated teachers and mentors of all kinds that masterfully give us direction and space to be the best version of ourselves, for those that encourage us to do well and be well, and for those that enliven our sensibilities.




December:  This month we are spotlighting our friends, relatives, neighbors, co-workers, teammates, or fellow church members that are terrific citizens.  We are looking for active members in our communities exhibiting great commitment, virtue, spirit, patriotism, confidence, and legacies.  Those making great strides in liberating their lives and the lives of others in all kinds of ways.  Tell us the person you wish to spotlight and why.





Join the Jesse Bluma at Pointe Viven circle:

Credits:  FreeDigitalPhotos.net, Twenty20.com

Print

Shop Jesse Bluma at Pointe Viven