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Becca from Bonbon Pastry and Cafe made Pumpkin Waffles at the market 10/24/12

Becca’s Pumpkin Waffles

Becca combining wet ingredients for the pumpkin waffles

3 Tbls brown sugar, packed

2 large eggs

1 c fresh or canned pumpkin puree

4 tbls melted butter (1/2 stick)

1 tsp vanilla extract

1 ½ c all purpose flour

3 tsp baking power

2 tsp ground cinnamon

½ tsp ground cloves

½ tsp salt


Becca explaining to market patrons how to roast a pumpkin

Combine dry ingredients in a bowl and then combine the wet ingredients in a bowl.  Gradually add the dry ingredients to the wet ingredients.  Heat up the waffle maker and when it is ready give the inside a spray with a non stick vegetable spray and add a couple spoonfulls of the batter and bake.  There are different size waffle makers so add the proper amount of batter for your individual waffle maker and bake according to the manufacturers instructions.


Becca roasting nuts in the pan

Spiced nuts

Dry toast about 2 c of chopped pecans on a pan over medium high heat in a sauce pan just until they are heated through (you will start to smell the nuts heating up) and then sprinkle about a tsp of cinnamon, nutmeg and salt and add about 4 tsp of butter.  Cook until butter is melted stirring constantly and you are finished.


I just adore Becca she makes the most amazing sweets!!!

Top finished waffles with the spiced pecans and maple syrup and serve – they are sooo good!!!

Pumpkin waffles with toasted spice pecans and Ohio Maple Syrup

Doug and Abe Katz from Fire in Shaker Heights were at the market on Tuesday September 4th and made Potato Latkes for the market patrons.

Doug Katz from Fire in Shaker Heights along with his talented son Abe were at the market on a dark and damp afternoon and warmed the crowd with his delicious potato Latkes.  Abe was so adept at cooking I think they have another chef in the family.

Doug Katz’s Potato Latkes with apple compote and sour cream

Potato Latkes


2 each russet potatoes, peeled and grated

1 each onion peeled and grated

Salt and pepper to taste (I use cayenne pepper instead of black)

2 Tbl Flour

2 large eggs

½ c canola oil

Doug and his chef in training Abe are cooking potato pancakes for the market patrons


In a large bowl combine the potatoes, onion, salt, pepper, flour and eggs. Mix well.  In a large skillet heat the canola oil until hot (you will see ripples in the oil when it is hot enough).  Drop about 1/8 c of potato mixture into the hot oil and press to flatten a bit, when golden brown on bottom flip the pancakes and cook until both sides are brown.  Place them on a paper towel and cook close as close to serving as possible).

Abe Katz was cooking at the market


Apple Compote


3 Tbl unsalted butter

4 each macintosh apples, peeled, cored and chopped

Cinnamon and clove to taste

¼ c sugar

Pinch of kosher salt

¼ c apple cider

¼ c sour cream


To make the apple compote combine the apples, spices, sugar, salt and cider in a sauce pot, cook until soft about 45 minutes, pulse in a food processor for 10 seconds until you get the desired consistency.


Potato Latkes right out of the frying pan ready for the apple compote and sour cream

To serve the potato latkes, place the warm pancakes on a serving platter and top with ½ tbl of apple compote and 1 tsp sour cream.


Fresh Market Veggie Bruschetta

Fresh Market Veggie Bruschetta

I am placing a layer of greens onto the cooked puff pastry covered in Chev cheese

1 Sheets of puff pastry (baked on a cooking sheet at 350 for 10-15 minutes, until lightly brown and cooked through)

1 container of Lucky Penny Chev

Fresh Veggies from the market

1 container of fresh greens

2 tomatoes – seeded and cut into pieces

1 cucumber – cut into bite size pieces

1 candy onion cut into pieces


Berry Vinaigrette

Salt and pepper to taste

I am cutting the veggie bruschetta for the market patrons to sample

Mix about 1T of honey with 1 container of Chev and spread on top of the puff pastry sheet.  In a bowl place the greens and top with about 2T of the vinaigrette and incorporate well, spread the greens as the next layer on the puff pastry sheet and top with remaining veggies. I cut it into small squares for serving, you can cut into any shape you would like.  This is a quick and easy dish to make for your family and with the fresh veggies it is a meal in itself.  Enjoy!

Place the cooked puff pastry sheet on a platter.

Veggie Bruschetta

Chef John Roskowski from Washington Place and Hodges was at the market on July 10th and prepared one of my favorite demos yet, large scallops with market veggies

Chef John Roskowski from Washington Place and Hodges was at the market and surprised everyone with the largest scallops I have ever seen.  He pan fried them and then topped them with a peach and tomatillos.

Executive Chef John Roskowski prepping the peaches and tomatillos at the market demo

5-6 large scallops

4-5 fresh peaches, peeled and chopped

4-5 tomatillos – removed the outer husk, wash and chop into quarters

Chili flakes from the Spice Hound

Lime Powder from the Spice Hound

Purple beans – wash and slice on the diagonal (they are so colorful that way)

2-3 ears of corn, clean and remove corn from cob

Smoked sea salt from the Spice Hound

Market corn and beans combined with lime powder sprinkled on top

In a frying pan place the peaches and tomatillos and sprinkle with some chili flakes and cook until they have broken down.  Salt and pepper to taste.


This dish tasted as good as it looked. They did such a fantastic job!


In a bowl combine the corn kernals, beans and sprinkle with lime powder.

Sear the scallops in a very hot frying pan until cook through – do not over-cook.

My wonderful friend MaryKay taking a break from his fight against Pancreatic cancer to enjoy some of the amazing Washington Place scallops

On your plate place the corn and bean mixture, top with the scallops and top that with the peach and tomatillo topping.  The flavors all came together so beautifully and the market patrons could not get enough!  It was definitely a special treat for everyone.

Chef Jeff Jarrett was at the market on August 8th and made 2 fantastic dishes; tomato melon salad and zucchini pancakes

We were so pleased to have Chef Jeff Jarrett from AMP 150 at the market on August 14th.  Chef Jarrett prepared 2 dishes for the market patrons utilizing some of the wonderful seasonal produce the market vendors are selling right now.  He made a spectacular watermelon/tomato salad with Lucky Penny Chev and his famous zucchini pancakes which people were lined up to try.

Chef Jeff Jarrett’s refreshing watermelon tomato salad

Tomato Melon Salad

1 small heirloom cantaloupe – peeled seeded and chopped

1 small white watermelon (any watermelon would work) – peeled, seeded and chopped

1 pint cherry tomatoes – cut in half

Cabernet Sauvignon Wine Vinegar

Olive Oil

Fresh ground pepper

Sea salt

Lucky Penny Chev

Combine the melons and tomatoes in a bowl, add the Chev (broken into pieces) on top and stir gently to incorporate the cheese and the melon and tomato combination.  Pour about 2 T of the vinegar and season with salt and pepper.  It is ready to serve and the flavors just work so well together.

Chef Jarrett explaining how to make the zucchini pancakes to the market patrons

Zucchini Pancakes (my version of his wonderful pancakes)

3 c grated zucchini (he said to use a box grater for the best results) Let sit in a bowl and drain before cooking but do not ring out or you will loose the moisture

5 eggs

2-3 c flour

1T baking powder

½ c grated Romano cheese

Salt and pepper

Cooking oil

Chef Jarrett has all of the ingredients in the pan for the zucchini pancakes and he is letting it set about 15 minutes for the baking power to work before beginning to cook them

Place the grated zucchini in a large bowl, add the eggs one at a time until they are all incorporated into the zucchini and add the baking powder and then add the flour a cup at a time and mix my hand until it is well incorporated.  Add the grated cheese and salt and pepper.

Chef Jarrett’s wonderful zucchini pancakes – they smelled sooo good when they were cooking!

He cooked these on an electric griddle which would fabulously.  Add a little oil to the griddle and bring up to temperature.  Once surface is hot drop about ¼ c spoonfuls of the mixture onto the cooking surface and cook about 4-5 minutes on each side until they are cooked through.  The smell of these pancakes cooking brought folks from all around to try them and they were wonderful!


Chef Becca Ritterspach from BonBon Pastry and Cafe was at the market on July 3rd and made a fabulous lemon Zabalione.

Becca showing my wonderful cousins how to assemble the dessert

Becca from Bonbon Pastry and Cafe was at the market and treated us to an amazing dessert; a Lemon Zabaglione.  Not only was it beautiful but it tasted fantastic and enjoyed by all of the patrons at the market.  Huge thanks to Courtney and Becca from Bonbon for their support of the Tremont Farmers Market!

Market berries with sugar

Market Berry Gratin with Toasted Almonds and Lemon Zabaglione

Chef Becca whipping the eggs over not water to cook them as she whips the mixture

For the Zabaglione:
3 egg yolks
1/4 c. plus 2 tbsp. sugar
1 1/2 tbsp. marsala wine
1/2 c. dry white wine (pinot grigio or sauv. blanc are great)
juice from one lemon
zest from one lemon
one vanilla bean, seeds scraped out


2 c. mixed summer berries
1/4c. sliced almonds
3 tbsp. cold heavy cream
fresh mint for garnish (optional)

Preheat oven to the broiler setting.
Toss berries with 1 tbsp. of the sugar and set aside to get the juices flowing.
In a shallow pan, toast almonds until golden brown. Remove from heat and set aside.
In a medium bowl, whisk egg yolks and 1/4 c. of the sugar vigorously until mixture is light and fluffy and has doubled in size. Add marsala, white wine, and lemon juice. Set over a double boiler and continue whisking until the zabaglione has doubled again and is light and foamy, about 8 minutes.
Remove from heat, set over an ice bath, and stir in lemon zest and vanilla bean. Let cool for several minutes over the ice.
Meanwhile, whip the heavy cream until soft peaks form. Fold into the cooled zabaglione.
Place berries and almonds in a shallow baking dish or individual ramekins. Gently pour the zabaglione over the berries, sprinkle with remaining sugar, and broil for 2-3 minutes, until golden brown. Garnish with fresh mint and enjoy!

Chef Becca’s toasted zabione with market fruit

Chef Ricardo Sandoval from Fat Cats and Lava Lounge was at the market on July 24th and fried up some Hungarian peppers.

Ricardo Sandoval was at the market and he cooked up some hot Hungarian peppers for the market patrons.  With the warm weather we are having this summer the Hungarian peppers have had some heat to them that is for sure.  Ricardo brought his fabulous preserved lemons to add to the dish and that just takes it up a notch, they just add a spark that makes everything taste wonderful.


Ricardo demonstrating how to saute the peppers to some adorable market patrons


Ricardo’s Hungarian Pepper Stir Fry

4-5 Hot peppers – seeded and rough chopped

1 Candy Onion – chopped

2-3 ears of Ohio Sweet corn – remove the corn from the cob

1 c vegetable stock

Olive oil

½ c preserved lemons – chop finely

Lucky Penny Chev

Salt and pepper

Hungarian peppers cooking in the pan

Add oil to the sauté pan and when the oil is rippled in the pan it is hot and you can add the peppers and onions.  Cook for 5-10 minutes until they are cooked thoroughly and add some one the vegetable stock and  corn and season with salt and pepper.  This would be a great side dish for fish, place the cooked veggies on the plate and sprinkle of the finely chopped preserved lemons on top and then add some of the Chev to finish it off.

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