December 24, 2011

December 9, 2011


Greene Treats is going to New England for the holidays!!

If you live on the east coast and have been tempted by previous blog posts then do not hesitate to call upon me to bake some incredible holiday treats for you and your loved ones.

Greene Treats are available on the East Coast for a limited time only! December 11th - January 9th! Hurry while the artisan baker is in your neck of the woods!


December 4, 2011

a book for fellow bakers

The book "52 Loaves" by William Alexander is about a regular Hudson Valley New Yorker who tasted some artisan sourdough at a Manhattan restaurant and was never the same again. I highly recommend this book to fellow bakers who are passionate about preserving traditional methods of preparing delicious and nourishing food whether you grow your own ingredients or happily shop for them.

Please check out this link to read the first few chapters on Google Books.

Long live great bakers!

November 26, 2011

Happy Thanksgiving

petite pumpkin pie $3/each
As a baker I am thankful for the availability and the evolution of wheat, sugar cane, cow's milk, chicken eggs, cinnamon, nutmeg, salt, and the myriad of other botanicals that make Greene Treats so great. Most of all I am thankful for my customers and support. I hope you all had a fun, warm, relaxing and memorable Thanksgiving holiday. It is so so so good to be an American where great ingredients are abundant.

November 20, 2011

Thanksgiving desserts

 Need a handcrafted special treat for Thanksgiving? Order Greene Treats to share with your friends and family for this special holiday of giving thanks. Maple pecan pie, Pumpkin pie, Apple Crumble pie, Caramel Pear Cranberry pie (all large pies are $24 + s/h), and espresso fudge brownies ($14 + s/h) are all available made-to-order and delivered to your door. If none of that appeals to you, let's brainstorm and come up with the personal seasonal pie for you and your loved ones, I can even make petite personal pies for $3/each. Please browse through the Creations page to tempt your tummy.
apple petites $3/each
I am certainly thankful for all the good people that support Greene Treats and value handcrafted, seasonal, mindful creations that support local farmers and businesses. Happy holidays to everyone and stay tuned for upcoming Full Moon celebratory treats.


November 18, 2011

NEW items!

Inspired by sweet and juicy pears, tart gemstone like cranberries, and naturally sweet America grown pecans I have developed news items to tempt your tastebuds.
caramel pear petites

Each petite is carefully adorned with fresh and seasonal fruit, handcrafted caramel, and freshly ground spices. While each pie filling receives close attention, I am certainly not one to overlook the crust of each pie. Handcrafted pie fillings are held warmly within my original and coveted cookie crust recipe. This crust is so good, you'll be licking up each and every last crumb!
Check out the Wholesale page if you are a retailer or Earthly Spiced Treats page to learn more!

November 14, 2011

the dance of baking

I have been consistently executing the perfect fudge brownies for a long time now. Having created the recipe myself there is little room for mutation as it is simple and straightforward. Of course the high quality results from the best ingredients as well as the particular method.
Baking is a choreographed dance. Inspiration hits and one must mis-en-place, preheat the oven, toast the nuts or melt the chocolate. Delicate eggs are cracked and gracefully spill their contents. Spices are freshly ground and grated to enliven the masterpiece. Mixing is always done by hand, palms and fingertips glide across the batter like ballerina slippers across the stage.
There is an inherent difference between cooking and baking. No matter how hard you may try, it is near impossible to improvise and turn out the exact same dish, but in baking, it is possible. My crumble bars are consistently balanced elements of sweet, floral, spice, fruity and tart. Roasted, warm pumpkin puree always makes the the most silky-smooth pumpkin pie. Caramel-pecan pie is always heady, nutty, and  sweetly intoxicating.
Speaking of caramel, it is one of my favorite things to play with in the kitchen. Made from milk, whey, cream, or just sugar and water and flavored with sea salt, cinnamon, maple, vanilla, lemons, or fruits...

Here is a recipe for you that I may never be able to replicate precisely, but I hope that it serves as an impetus for creativity in your own kitchen.

Fried Brown Rice with Lemon Cream Caramel
Heat your range to medium-high heat and add 2 tablespoons of cooking oil to a pan. When oil shimmers add chopped onion and allow to burn a bit. Add minced garlic and hot chiles if you like. Add leftover brown rice to pan and let brown a bit. Turn off heat. Pour 1/4 cup or more of heavy cream, a spoonful of sugar, juice of one lemon, salt and pepper, and 1 or 2 beaten eggs over rice and mix well. The cream and sugar will bubble into caramel and the egg will cook together around the rice kernels appearing as white specks. Serve warm with sauteed greens.
source: Google images

p.s If you eat this immediately your hands will carry the perfume of organically grown lemons with each and every bite.