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.

Bake Pies, Make People Happy

Bake Pies, Make People Happy.

Jesse Bluma at Pointe Viven. All rights reserved.

"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."

-Marion Cunningham

Marion Cunningham was responsible for revising The Fannie Farmer Cookbook and she wrote her own cookbooks, such as Learning to Cook.  Despite an extremely challenging childhood, Cunningham graduated school, got married, became a housewife and mother, and later in life became an accomplished cook, earning a position with famed cookbook author James Beard.  

Holidays, such as Thanksgiving, or any day for that matter is time for gratitude.  Making family and friends happy with your cooking or the gift of baked goods, pies, cookies, and more creates good times and memories.  Surrounding ourselves with people that like to laugh, are genuine, and enjoy food too is always a good thing.  Certainly, apple pie is a genuine gift of cookery.

Visit Amazon for your kitchen and dining needs.

Bake Pies, Make People Happy by Jesse Bluma at Pointe Viven from amulb

Visit Amazon for your kitchen and dining needs.

This is the apple pie I made this week.  The recipe includes the best quality ingredients and a time-tested flaky crust.  If you are making your own pies or purchasing pies for loved ones, the ingredients matter.  The process of making pie is also important to ensure the pies are made well and taste delectable.  The dough must be formed and rolled evenly into two rounds and perfectly transferred into the pie dish.  The filling must be thoughtfully mixed.  The top dough must successfully crown the pie to ensure the filling is contained.  At the end, the pie must be baked and watched with care.

As Marion Cunningham declared, the art and science of cookery is a creative endeavor.  Baking and cooking pies or other goods for family and friends is also fun and an excellent way to demonstrate gratitude.  Thank you to all those that have been loyal supporters and fans.  My 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.

Bake Pies, Make People Happy!

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Credit: http://dinersjournal.blogs.nytimes.com/2012/07/11/remembering-marion-cunningham/?_r=0 

A Chat with Nancy Fuller over Pecan Cream Cheese Pie

A Chat with Nancy Fuller over Pecan Cream Cheese Pie

Jesse Bluma at Pointe Viven. All rights reserved.

Smooth.  Tangy.  Sweet.  Cream cheese is a high fat cow’s milk with an infinite amount of uses.  Pie is one of the delicious ways to enjoy this decadent, fresh cheese.  

Nancy demonstrated how to make a version of pecan cream cheese pie for a holiday bake off.  The recipe was submitted by a viewer, Tara Dizzle, for Nancy to make.  Fuller has extensive culinary experience as a chef, caterer, and food program host.  Which is why you may be very familiar with her.

While Nancy instructed how to make the pecan cream cheese pie I inquired if it would be possible to make mini pies with the recipe, rather than one large pie.  Nancy assured me, “Yes.  Just cut the cooking time down”.  

The pecan layer includes chopped pecans, salt, light corn syrup, firmly packed brown sugar, unsalted butter.  While the cream cheese layer includes cream cheese, one egg, sugar, and vanilla.  I would consider making mini pies using this recipe and experiment with various worlds of flavors from fruits, sweeteners, and layers of chocolate ganache.  The options are extensive and by creating mini pies introduces room for various zesty, chocolatey, and nuanced flavors.

“Nancy Fuller Ginsberg, Corporate Vice President of Ginsberg's Food has interest in the finances, business planning, research and development and marketing of said company.  Ginsberg was the President and CEO of her premier catering company in Columbia County for 25 years.  She owned dairy farms, numerous rental properties, restored historic homes and dealt in antiques and design for many years.  Ginsberg attended Santa Ana College in Santa Ana, California after graduating from Buxton School in Williamstown, Massachusetts. She raised six children and has thirteen grandchildren and resides in Claverack, New York and Delray Beach, Florida.”

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Credits: ginsbergs.com, facebook.com/farmhouserules

Private Cooking and Baking by Jesse Bluma

Private Cooking and Baking by Jesse Bluma 

Jesse Bluma at Pointe Viven. All rights reserved.

Enjoy breakfast, lunch, dinner, and dessert.  A private cooking experience includes a collaboration, discussion, and approval of menu items, such as Baked Goods, Latin, Italian, Vegetarian, Sports Nutrition, and Holistic.  After menu item approval groceries will be purchased and the meal prepared in your home.  

This in-home experience allows for family dining time, customized meals, and an excellent time with food.

 For the best experience here are a few tips and reminders.

First, it is important to communicate what you are looking for, what you don't like, and ideas you have seen.  Good communication, especially good listening, is key to a successful experience.

Next, it is essential we discuss the mood, feeling, and what you envision.  Formal, beachy elegant, Latin, et cetera.

After committing to a concept a price point will be determined based upon the number of items and other necessities.

Thank you,

Jesse Bluma

Click to complete the Private Cooking and Baking Form.

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Image Credit: http://www.freedigitalphotos.net/, pexels.com, twenty20.com, Pixabay, Antonio Quagliata

The Cabbage Patch Craze

The Cabbage Patch Craze
Jesse Bluma at Pointe Viven. All rights reserved.

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".

Share the joy.  Visit Amazon to purchase gifts, toys, games.

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.

Share the joy.  Visit Amazon to purchase gifts, toys, games.

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Credits

Amazon

Photo by Yan Krukau: https://www.pexels.com/photo/child-in-yellow-shirt-playing-on-sand-8435759/

Costa Rican Pie by Jesse Bluma

Costa Rican Pie 

Pointe Viven - Jesse Bluma. All rights reserved.

A savory pie with slices of avocado, yellow chili peppers, and cherry tomatoes.  I was inspired to create this pie by a trip I took to Costa Rica, where I learned about the culture and cuisine of the country.  This is a filled pie made with pate brisee crust.  A great treat for breakfast, brunch, and parties.  A real crowd pleaser at the Good Food Pie Contest.  

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Photo Credit:  Stevendepolo

Join Me at the KCRW Pie Contest

Join Me at the KCRW Pie Contest

Jesse Bluma at Pointe Viven. All rights reserved.

This summer I worked on a few recipes to enter into this pie contest.  My Aunt May used to make the best pies, from rhubarb to sour cherry--my favorite!  I'll be entering a pie for each of the contest categories, including cream, fruit, Metropolis II inspired (Chris Burden's toy-car megalopolis project), nut, and savory.  The event is free and open to the public.  Come out and taste my pies and let me know if you are coming so I am sure to look for you.  

"Join KCRW for the Annual Good Food Pie Contest.  Home cooks and professionals alike will be judged by some of LA's best chefs and food writers.  Cheer on the competitors, or just enjoy a slice.

When: Saturday, September 8th, 2012 from 2-4 P.M.


Where: Los Angeles County Museum of Art 
5905 Wilshire Boulevard, Los Angeles, CA 90036
 (323) 

857-6000 

Parking: Park in the Pritzker Parking Garage, on Sixth Street just east of Fairfax Avenue. The charge is $10 and may be prepaid at all Welcome Centers, with credit cards accepted. 

Good Food's own Evan Kleiman will preside over the afternoon pie festivities which will include music provided by a KCRW DJ, pie tasting, and much more! Patina will offer food and beverages for sale on the half moon terrace adjacent to the pie contest from 11:30am to 4pm. Come spend the day at LACMA and grab some picnic fare before or after you taste the pies! For pie tasting, guests are asked to find the KCRW Welcome Table in Hancock Park just north of the Ahmanson Building for one free pie tasting ticket. Tickets are limited based on the number of entries and will be given to guests on a first come, first served basis.  *Anyone wearing an apron to LACMA on Saturday, September 8th will gain free admission to the museum.

Jonathan Gold of the LA Times 

Russ Parsons of the LA Times 

Zoe Nathan of Huckleberry, Rustic Canyon and Milo and Olive 

Roxana Jullapat of Cooks County 

Lesley Barger Suter of Los Angeles Magazine 

Lesley Balla of Angeleno Magazine and Chowballa.com 

Karen Hatfield of Hatfield's and Sycamore Kitchen

Shannon Swindle of Craft

Dave Lieberman of the OC Weekly

Joy the Baker, Blogger and Cookbook Author

David LeFevre of M.B. Post

Sherry Yard of Spago 

Greg Henry, blogger behind Sippity Sup and author of forthcoming cookbook Savory Pies"

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Follow up...

The competition was a great adventure.  I got to meet many of the other bakers, a lot of the public attending, and serve up all my pies.  The first pie to be gobbled up was my Costa Rican savory pie.  A few photos from that day below.

Judges and Huell Howser (sunglasses)

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Credit:  www.kcrw.com

Pointe Viven: Amazing Fruit Pie Wontons

Homemade preserve from my friend Tammy

Vanilla bean paste from my friend Sara

These individual size pies are a perfect dessert.  A lot more nutritious and vegan than many other pies you could make or buy.  These goodies are crispy, sweet, gooey, and make the most of seasonal fruit.  Print the recipe and bake some up tonight!

Amazing Fruit Pie Wontons

by Jesse Bluma

Ingredients

1 wonton wrapper per person

5 blueberries per wonton wrapper (organic)

Homemade apricot and nectarine preserve (a quality-organic store bought version will work)

1/4 teaspoon vanilla bean paste

Directions

Preheat oven to 400 F.

 Spray cookie sheet lightly with baking spray.

Gently mix vanilla bean paste with preserve.

Moisten edges of the wonton wrapper with water, less is more.  

Place a tablespoon of preserve in the center of the wonton wrapper with five blueberries and fold in half, into triangle shape.  Press edges to seal.

Bake

Place the filled wontons on cookie sheet, middle rack, bake for 10 minutes.   Turn them over and bake for another 10 minutes, until lightly brown on each side.  Remove them to a wire rack to cool.  

Serve these pies on a dessert bar with Pointe Viven Cookies.  Click to order your cookies.

Commonwealth Lounge and Grill Review

Commonwealth Lounge and Grill

Jesse Bluma at Pointe Viven. All rights reserved.

Update: Unfortunately, the Commonwealth Lounge and Grill closed 5/2016.

I recently ventured over to downtown Fullerton to the Commonwealth Lounge.  The restaurant partook in restaurant week with a special menu.  The Don Ho Beef Skewers were sweet and spicy, Tuscan Chicken Kabobs were served with a lemon butter sauce, and the Open Faced Cherry Pie was more than a dessert.  I could eat two!

"Located in the heart of historic downtown Fullerton, the Commonwealth Lounge is a sophisticated supper club with an eclectic menu and hip, soulful music.  The decor is glamorous and edgy - oversized booths, dramatic chandeliers, brick walls, pressed-tin ceilings, comfy couches, low lounge seating and glowing back bar. Designed in the classic lounge style with antique decor, you might expect to see Sinatra, Dean Martin, or Sammy Davis Jr. sitting at the bar sipping a drink.

 The many dining choices will not disappoint.  Classic staples like a Monte Cristo, Wellington, Prime Rib, and Chilean Sea Bass.  Of course there are many lighter choices to pick from on the extensive menu.  For dessert, try a Cherry Bomb or an order of Campfire Smores with your own mini hibachi on your table!  The extensive beer and wine list offers choices for every budget and palate.  To enhance the dinning experience, the lounge offers live music and special events on selected days."

www.commonwealthlounge.com

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Credit: commonwealthlounge.com

Pre-orders for Seasonal Items by Jesse Bluma

Pre-orders for Seasonal Items by Jesse Bluma

Jesse Bluma at Pointe Viven. All rights reserved.

Jesse Bluma at Pointe Viven embodies an elevated approach to food, information, and inspiration.  How do you liberate taste in your everyday?  Location…follow… Pointe Viven offers artisanal morsels made with high standards. 

Quality, respect for local, fresh, and organic ingredients is the recipe for success.  Artisanal goods are lightly sweetened and natural ingredients are utilized.  These baked goods are thoughtfully created.  My original business started around age 10, when I started selling homemade chocolates.  I share a passion with clients for fresh, small-batches, and excellent taste.

Pre-Order for Halloween now until October 23.

Pre-Order for Thanksgiving now until November 14.

Recommendation

Butterscotch and almond cookies are the utmost in autumnal treats.  These crunchy cookies made with butterscotch are homemade, with organic ingredients, and updated from the traditional confectionary recipe.  Almonds are a very Californian crop too, with many health benefits.

Order online or contact me for catering.

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