Take a Tour with Me at My California Home: November



Take a Tour with Me at My California Home:  November





The Pointe is a quaint, seaside community.  It is nestled in the Orange Coast of California.  The town is situated beachside along the pristine Pacific Ocean, between magnificent cliffs and headlands.  Residents have nicknamed it the “California Riviera”.  The town was established during the 1920s along state route 1, between Los Angeles and San Diego.  Kite-flying, boat races, golf, and surfing drew crowds and residents to the promontory.  Actor James Cagney was drawn here to open a movie theater.  The Pointe is bold, panoramic, and truly alluring.  

 Cooking and entertaining is an opportunity to share with family and friends.  Growing up I learned the basics of good cooking, baking, entertaining, gardening, and entrepreneurship.  The Pointe in the location and Viven is Spanish for living life.  And living in this fabled locale serves as a delicious bakery and idea-factory.




See photos from my home in October.

“In the tranquil landscape, and especially in the distant line of the horizon, man beholds somewhat as beautiful as his own nature.  Yet it is certain that the power to produce this delight, does not reside in nature, but in man, or in a harmony of both. It is necessary to use these pleasures with great temperance.”

--Ralph Waldo Emerson, “Nature”






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Chocolate-Glazed Baked Pumpkin Doughnuts topped with Rainbow Sprinkles by Jesse Bluma



Chocolate-Glazed Baked Pumpkin 
Doughnuts topped with Rainbow Sprinkles





Fun on the outside.  Delicious on the inside.  
These doughnuts start with quality ingredients, then are baked, next glazed with chocolate, and finally sprinkled with rainbow sprinkles.  Enjoy these fewer calorie doughnuts with a tall glass of milk and a quenelle of vanilla bean frozen coconut milk.  Order several dozen doughnuts to make a sophisticated tablescape for your next party.







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Talking Turkey with Martha Stewart by Jesse Bluma



Talking Turkey with Martha Stewart





Martha Stewart, founder of Martha Stewart Living Omnimedia, held a live talk in her Bedford kitchen as she prepared for her own Thanksgiving party of 43.  Bedford, New York is steeped in history with the original American Indian tribe calling it home until the selling of the area to Puritans in 1680.  The town is situated north of New York city, approximately a one hour drive.  Bedford is one of a few hamlets in the region, neighboring Katonah and Beford Hills.  The area is characterized by historic buildings, village architecture, hiking trails, and equestrianism.  

Joining Martha Stewart in the kitchen was Thomas Joseph and Sarah Carey.  




Thomas Joseph's story is a good one to share for those interested in entering the world of cuisine.  He attended New York University and Johnson and Wales University.  His career includes being an assistant food stylist for “Rescue Chef”, working as a freelance food stylist for  the "Today" show, and is a T.V. Chef/Food Stylist for Martha Stewart.  




Sarah Carey is well established in the culinary world as the Food Editor of Martha Stewart Living, co-authoring cookbooks, and through her own radio show.

On Martha’s Thanksgiving Menu:  Roast Turkey with Cornbread Stuffing, Spatchcocked Turkey and Chestnut Stuffing, Parchment Turkey and Brioche and Butternut Squash Stuffing, Cornbread Turkeys, Cranberry-Pomegranate Gelatin.  She skillfully showed how to prepare each turkey with its own tray and variety of ingredients.  Martha suggested using fresh turkeys, as opposed to the frozen grocery store kind.  The idea of having a spatchcocked turkey, a turkey that is butchered by splitting it open and removing the backbone to flatten it out, is an excellent method to reduce cooking time.

I asked Martha for some suggestions to serve on Thanksgiving as appetizers and side dishes.  She recommended oysters on the half shell, cheese straws, leak and spinach timbales (a French term meaning a small, round portion of food that has been well minced or puréed), ROE caviar from California sturgeon, and apple sauce.  I like the idea of timbales best.  Martha also prepared a refreshing sounding cocktail, created with a sugar rim, cider, blood orange, lemon, bourbon, stirred, and garnished with a slice of tangelo. 







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Credit:  facebook.com/marthastewart

Chocolate-Glazed Baked Pumpkin Doughnuts topped with Sugar Pearls by Jesse Bluma



Chocolate-Glazed Baked Pumpkin Doughnuts 
topped with Sugar Pearls





Somewhere between the Lands of Guilt, Pleasure, and Health are doughnut lovers in search of another great treat.  Truth is -- these doughnuts were created for them.  First, the doughnuts start with quality ingredients, then baked, next glazed with chocolate, and finally sprinkled with sugar pearls.  Enjoy these fewer calorie, fewer in fat doughnuts with a tall glass of milk, a Manhattan cocktail, or your favorite brew for a holiday party.  Order several dozen doughnuts to make a sophisticated tablescape for your next event. 







Order online or contact me for catering.

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