Exciting News and a Give Away

Ilene (on right) and I at the recent Flavors of Wellington Event

It seems like I haven't written in months. I guess that is because I haven't. I have a really good reason this time. My life has changed dramatically since I last wrote and it is all good. No let me rephrase that; it's all amazingly great and exciting.


For months my friend Ilene and I had been trying to find a business that we could be partners in. I have known Ilene for a few years through the Wellington Art Society and we have so much in common that it is uncanny. I mentioned in my last post the the Board of the Directors of the Wellington Art Society went to our City Hall for a photo shoot. That was when our new venture was born! While waiting for our pictures to be taken we got to talking about brownies and how much we both enjoy baking. The lightbulb went on and we knew what business we wanted to go into together. Ilene told me that she had the recipe for the infamous Alice B. Toklas brownies. (For those of you too young to know about these brownies, the recipe included marijuana as an ingredient.) Of course, we would not be selling those brownies, but we started playing with the name Alice B. Toklas and I said we could be the Alice B. Tookus Baking Company because it "took us" so long to come up with the idea; or because if we eat too many of our own baked goods they will go right to our tuchuses. After a really good laugh the name stuck. In a very short time we have a website, brochures, business cards, facebook and twitter pages, lots of press and most importantly - orders! You see whereas my background is an artist and chef, Ilene's is as an artist and public relations/marketing genius. We compliment each other so well. 

Our Logo

Our Gorgeous Packaging

The only sad part is that we have had to sell our RV and change our plans to travel full time. Steve and I are not really sad about that at all. We realized that, although we do love to travel, we love our home more. So our traveling we be done the conventional way. And yes, we are going to go to New Orleans again soon. We had a time-share week banked and we are taking a very much needed vacation in June to our favorite destination.

Our Sugar Cookies

An Assortment of our Temptations

Our Turtle Bars

Our Gluten Free and Kosher for Passover Lemon Chiffon Cake

Our Decadent Chocolate Banana Peanut Butter Cake

Now for the Give Away that I mentioned. The good people at OXO have asked me to participate in their Blogger Outreach Program again, and I am thrilled. I really love their products because they are so well designed. OXO has sent me two free 5 pound digital scales. One to use and keep for myself, and one to give away to one lucky reader in the United States. (Sorry but I can only ship to the USA.) This scale has a really cool feature, the read-out part pulls out so you can put a big bowl on the scale and still be able to read the weight. With baking accuracy is critical, so the scale could not have come at a better time for me. My partner and I are moving into our very own commercial kitchen on Wednesday and a scale was on our shopping list! If you would like a chance to win one of these amazing scales please leave a comment on this post (I can't select an Anonymous comment) by Tuesday, May 15, 2012. On May 16 I will randomly choose a winner for the OXO scale.

Weighing Chocolate with the OXO Scale

This Scale Could Be Yours Just Leave a Comment

Sir Stanley's Cup

The Stanley Cup in the Foyer

Peggy Jacobs with the Stanley Cup

Peggy and Jeremy Jacobs with the Stanley Cup

The rest of my tale about our first trip in our new RV will have to wait a little longer because I am just too anxious to tell you all about the party of the century that we attended on Saturday evening. We were invited to be guests of Peggy and Jeremy Jacobs at a party to celebrate the Bruins Stanley Cup Championship. (If you are a hockey fan you probably know that the Jacobs own the Boston Bruins who are the current Stanley Cup Champions.) And as it turned out January 21 was also Jeremy's birthday!

One Food Station

And Another Food Station

And Still Another Food Station

Our connection to the Jacobs is quite interesting. Mrs. Jacobs, Peggy, donated three amazing photographs to the Wellington Art Society that she took right here in Wellington, Florida at Big Blue Forest. This nature preserve was almost lost to housing but thank goodness people like the Jacobs fought to keep this natural habitat safe from the bull dozer. A couple of weeks ago the Jacobs hosted a small cocktail reception for the Board of Directors of the Wellington Art Society (I am the Recording Secretary), city dignitaries and the media to make the donation official.

Menu from the Boston Station

Our New Orleans was Represented Well

Midwestern Menu

South Florida Menu

Then this past Thursday our Board of Directors met reporters, photographers and Peggy Jacobs at Wellington City Hall to unveil her photos which are now hanging there for the public to enjoy. What we did not expect was that Sir Stanley's Cup was also going to join us. With much fanfare and fire engine siren blaring the cup was brought in for a photo shoot along with the spectacular Stanley Cup ring. I even had a chance to wear the ring and let me tell you it is enormous! It weighs a ton and is totally encrusted with diamonds. The ring took up half my hand.

The Vodka Ice Bar (Yes it is made entirely of ice!)

Don't Those Lobster Rolls Look Great?

Jazz Musicians Could Only Mean New Orleans

Even though the Jacobs are billionaires they could not be more gracious or down to earth. They opened their Wellington home Deeridge Farms to a couple hundred guests and there was not an ounce of stuffiness anywhere. We were even told that the dress was "game day casual". I knew that Peggy just had a cookbook published so I had wanted to ask her if I could see it. When I mentioned the book she was so delighted that she immediately responded with "would you like a copy?". I couldn't have been more thrilled and asked Peggy to sign the book. She actually seemed surprised, like that made her feel like a celebrity. In addition to owning the Boston Bruins they run the food service at about 26 sports venues so they flew in their chefs from all over the United States to cater the event. There were themed food stations positioned throughout the property along with an Ice Bar for vodka and a huge coppery semi-circular bar for wine and cocktails. In addition to several pastry buffets the Stanley Cup was represented by a huge replica cake made by Food Network star Duff Goldman - The Ace of Cakes himself!!

An Edible Version of the Stanley Cup

Self Explanatory!

Steve and I with the Real Stanley Cup
(That big square in the wood box is the Stanley Cup Championship Ring)

And speaking of the Stanley Cup...it was on display prominently along with the ring for photo ops. We listened to music in, not one, but three different locales on the vast property. By the main house there was one band, another band played dance music and jazz by the olympic sized swimming pool, and by the Koi pond another musician played softly.

Irresistible Pastries

The Raw Bar

Band by the Pool

And the food - OMG! We tasted Jambalaya and Jalapeno Corn Bread from New Orleans; Crab Cakes with Tropical Salsa from South Florida; a raw bar with huge shrimp, stone crab claws, oysters and mussels; New England Clam Chowder and Lobster Rolls from Boston; and Beef Tenderloin with Mushroom Sauce from the Midwest. Several pastry stations offered incredible hand made bite sized delights. Tucked away in the pool house was the most beautiful display of cheeses, breads, fruit and charcuterie. And outside of the pool house there was a chef grilling little Kobe beef burgers for sliders on petite brioche rolls. Just when I thought I couldn't eat another bite something else intrigued me enough that I felt compelled to continue to stuff myself. This was most definitely my kind of party. In fact it made me remember what I miss most about being in the catering business. The show!

Gorgeous Charcuterie Display

Fabulous Cheeses

Perfect Ripe Fruit and Accoutrements

Another Cheese Board

Breads Galore

Going Dutch - First RV Trip in Our New RV Day One

Our Living Room

The Bedroom

After doing a bit of sprucing up and hanging artwork to reflect our taste our Dutch Star was ready for its maiden journey as our home on wheels. We decided to take a weekend trip to our favorite RV resort Sun-N-Fun in Sarasota, Florida. In fact this time we opted to enjoy the park and not even venture off the grounds, so we didn't even tow our car! Of course this meant that we needed to make sure not to forget anything, especially food. 


We arrived on Friday at around 1:30 in the afternoon and we were escorted to our site which was just off one of the two lakes on the property. Since it had been a while from the last time we hooked everything up on an RV and this RV was new to us, the process took a lot longer than it should have. Between getting settled in and the fact that it was overcast we did not even make it to the pool on Friday. But that didn't mean that the feasting wouldn't begin.


Steve opened a nice bottle of red wine and I set out a little buffet of appetizers that included spicy dried chorizo, garlic and black olive hummus, crackers, pita chips and an assortment of cheeses. We relaxed and unwound and promised ourselves we wouldn't spoil our appetites for dinner.


By 8:30 pm we were ready for me to prepare our first real meal. I had planned on grilling shrimp brushed with smoked chile butter and serving it with tomatillo salsa and caesar salad. Steve lit our charcoal grill while I skewered the shrimp and got everything else ready. It was a bit breezy and when I brushed the shrimp with the smoked chile butter the flames rose high into the night air. We tried to get pictures but we weren't too successful. Dinner however was absolutely delish. Thank you once again, Chef Flay for a fabulous recipe!

Dinner Prepped and Ready for the Grill

Brushing the Shrimp with Smoked Chile Butter

 Grilled Shrimp with Smoked Chile Butter and Tomatillo Salsa

Adapted from Mesa Grill Cookbook by Bobby Flay

Serves 4

10 tomatillos, husked and scrubbed (5 cut in half and 5 diced)

3 tablespoons fresh lime juice

1/4 cup red onion, finely chopped

1 serrano chile, finely chopped

2 tablespoons olive oil

1 tablespoon honey

Kosher salt and freshly ground black pepper

1/4 cup cilantro, coarsely chopped

1 1/2 pounds shrimp, shelled and deveined

32 (6-inch) wooden skewers, soaked in water for 30 minutes

3 tablespoons canola oil

Smoked Chile Butter (recipe follows)

1.  Place the halved tomatillos and the lime juice in a blender and blend until smooth. Put the coarsely chopped tomatillos, the onion and serrano chile in a medium bowl, add the pureed tomatillo mixture and mix well.

2.  Add the olive oil and honey and season with salt and pepper. Fold in the cilantro just before serving. This can be made up to 4 hours in advance and kept in the refrigerator.

3.  Preheat a grill to high. 

4. Spear 2 shrimp onto each skewer by pushing a skewer through the thick end and the tail, then smoothing the shrimp along the skewer to help them lie flat. Brush the shrimp with the canola oil, then season with salt and pepper on both sides. Grill the shrimp, brushing with the smoked chile butter every 30 seconds, for 1 1/2 - 2 minutes per side until cooked through.

5.  Remove the shrimp from the skewers, place on a platter and immediately brush with remaining chile butter. Serve the shrimp over tomatillo salsa with any melted chile butter spooned around the shrimp.

Smoked Chile Butter

1 tablespoon olive oil

3 cloves garlic, chopped

1 small shallot, chopped

12 tablespoons (1 1/12 sticks) unsalted butter, at room temperature

2 canned chipotle chiles in adobo sauce

Juice of 1 lime

Kosher salt and freshly ground black pepper

1.  Heat the oil in a small saute pan over medium heat. Add the garlic and shallot and cook until soft, about 2 minutes. Remove from the heat and let cool slightly.

2.  Put the butter in a food processor and add the shallot mixture, chipotles chiles and lime juice. Season with salt and pepper and process until smooth. Scrape the chile butter into a small bowl. This can be made up to 2 days in advance and refrigerated.

Our Table Set for a Romantic Dinner

Fabulous Grilled Shrimp Brushed with Smoked Chile Butter
on a Bed of Tomatillo Salsa

Happy New Year and My Give-Away Winner

Smoked Bacon, Apple and Onion Croquetas with Pimenton Aioli

I know I have been away from the computer for quite awhile again. You know... the usual excuse "Life got in the way". But I did not want to neglect to wish everyone a very happy and healthy new year. I hope 2012 brings each of you your heart's desires.

I also want to congratulate the winner of the fabulous OXO Limited Edition Cookie Spatula for pediatric cancer research. A look a the post only reveals one comment. However several came to me via email only because they were posted anonymously. When this happens unfortunately the comments don't show up at the end of the post. Fortunately I do receive some very wonderful comments this way. Also several readers who know me personally like to just email me directly. So without further ado I would like to announce that the winner by random drawing is one of my followers Suzanne Redmond. I will send her the spatula right after the new year. Congratulation Suzanne, bake lots of cookies!


I will end the year with an hors d'oeuvre that I made to bring to a holiday party recently. These Smoked Bacon, Apple and Onion Croquetas with Pimenton Aioli was a huge hit at the gala. The recipe came together easily. I prepared the sauce and the croqueta batter the day before. The croqueta mixture needed to be refrigerated to set up anyway. An hour or so before the party I finished them by rolling into balls and into the coating then frying them. I brought them to our hosts' home on a baking sheet and heated them at 350F for about 15 minutes. They were so crisp on the outside, creamy and smoky on the inside, and totally delectable. I had doubled the recipe so I had quite a bit of the croqueta mixture; I saved some to make large croquettes for dinner a night or two later. It was fabulous as an entree as well.

Smoked Bacon, Apple and Onion Croquetas with Pimenton Aioli

Adapted from Tasting Table and Wesley Genovart. Makes about 30 croquetas.

For the Croqueta Batter:

1/2 cup smoked bacon, finely chopped  (I used Applewood Smoked)

1 small yellow onion (about 3/4 cup), finely chopped

1 medium apple, peeled, cored and finely chopped (I used Macintosh)

3/4 cup plus 2 tablespoons all-purpose flour

9 tablespoons unsalted butter

3 cups whole milk

Kosher salt and freshly ground black pepper

For the Aioli:

1/4 cup good quality mayonnaise

1 teaspoon smoked sweet pimenton (paprika)

2 teaspoons fresh lemon juice

Kosher salt

For the Breading:

3 large eggs

1 cup all-purpose flour

1 cup panko (Japanese breadcrumbs)

Canola oil for frying

1.  Cook the bacon in a medium skillet over medium-high heat until the onions are translucent and soft, about 7 minutes. Add the apples and cook until they begin to release water, about 4 minutes. Stir in the butter and mix until melted. Add the flour and cook for 2 minutes stirring vigorously. Add the milk a little at a time, stirring with each addition until the milk is absorbed, until all of the milk is incorporated. Cook, stirring constantly until the taste of raw flour is gone, about 4 minutes. Remove from the heat and transfer the mixture to a medium bowl, cover with plastic wrap and chill in the refrigerator for at least an hour or overnight.

Onions, Bacon, Apple, Flour, Butter and Milk

Croqueta Batter Ready to be Chilled

2. For the aioli whisk all of the ingredients and set aside. If not using within an hour cover and place in the refrigerator. Bring to room temperature before serving.

3. In a medium bowl, whisk the eggs. In another medium bowl add the flour. In a third medium bowl add the panko. Season the flour and the panko liberally with salt and pepper and mix thoroughly. Remove the croqueta batter from the refrigerator and using your hands form 1-inch round balls. Dip each ball into the flour, then the eggs, and finally the panko.

My Breading Station

Canola Oil Heating to 350F

4. Pour enough canola oil into a large sauce pot to come 4-inches up the side of the pan. Heat on medium-high heat until the oil is 350F. Add the breaded balls in batches and fry until golden brown, about 1 1/2 minutes. Use a slotted spoon to carefully drain and transfer the croquetas to a paper towel lined sheet pan. Repeat until all of the croquetas are fried. Serve hot with aioli.

Fried Croquetas and Aioli Ready to Take to Party

The Finished Product Taken After a Few Drinks!

My First Giveaway!

Chocolate Chocolate Chip Meringue Cookies
with OXO Limited Edition Spatula

I was very excited to be accepted by OXO to participate in their Blogger Outreach program to spread the word about their mission to help fund pediatric cancer research. They have asked me to reach out to my readers to increase awareness about Cookies for Kids' Cancer.


I have been rewarded and you can be too. Not only can we help to wipe out pediatric cancer but we can enjoy some delicious cookies in the process. Because I was selected to help with this project OXO sent me two of their wonderful cookie spatulas. One for me to use to transfer my cookies and one to give away to one of my loyal followers. It's a win win for everyone and there are several ways you can join in:


1. By purchasing a Limited Edition Cookie Spatula, OXO will donate 50% of profits up to one hundred thousand dollars. To purchase, visit your neared Bed Bath and Beyond or www.amazon.com, or check out the store locator at www.oxogoodcookies.com to find a retailer.


2. By visiting www.oxogoodcookies.com where you will be able to send Virtual Cookies to help spread the word about OXO's movement to find a cure for pediatric cancer. On this site you can also find out how to host a Bake Sale or fundraising event for Cookies for Kids' Cancer. Right up until December 31st, OXO will match all proceeds from registered bake sales, up to $100,000.


3.By signing up for my very first giveaway so one of you can receive this fabulous spatula as a gift. To sign up just leave me a comment at the end of this post and "Like" Food and Fond Memories on Facebook. There will be a random drawing held on Sunday, December 18.


And now for the tasty part. I baked a batch of yummy Chocolate Chocolate Chip Meringue Cookies. They were easy, quick and fabulously delicious. I was inspired to bake these by Heidi Swanson's (101 Cookbooks) recipe for Chocolate Puddle Cookies. Her recipe calls for chopped pecans and because Steve can't eat nuts or seeds I decided to swap out the nuts with Ghirardelli semi-sweet chocolate chips. It was a great decision because Steve loved the cookies!

Chocolate Chocolate Chip Meringue Cookies

Adapted from Heidi Swanson. Makes about 18 very large cookies.

4 cups (1 pound) confectioner's (powdered) sugar

1/2 cup plus 3 tablespoons unsweetened cocoa powder

scant 1/2 teaspoon fine grain sea salt

3 cups good quality semi-sweet chocolate chips

4 large egg whites, room temperature

1 tablespoon pure, good quality vanilla extract

1.  Preheat oven to 320F and position racks in the top an bottom third of oven. Line three, preferably, rimmed baking sheets with parchment paper. Or you can bake in batches with fewer pans.

Sifted Confectioner's Sugar, Cocoa and Sea Salt

2.  Sift together the confectioner's sugar, cocoa powder and sea salt. Stir in the chocolate chips, then add the egg whites and vanilla. Stir until well combined.

All Ingredients Mixed Together

The Cookies are Ready for the Oven

3. Spoon the batter onto the prepared sheets in mounds of about 2 tablespoons each, allowing for plenty of room for the cookies to spread out. Leave at least 2-3 inches between each cookie and try to avoid placing the cookies too close to the edges of the pans.

The Cookies are Done Baking!

4. Bake until they puff up, the tops get glossy and the cookies crack a bit - about 12-15 minutes. You may need to rotate the pans from top to bottom and back to front. I did not need to do this as I have a convection oven with three racks and the cookies were baked perfectly at the 12 minute mark.

The Perfect Spatula for Cookies by OXO

5. Slide the cookies still on the parchment onto a cooling rack and let them cool completely. They will keep in an airtight container for a few days. I cut the parchment paper into strips to layer between the cookies so they wouldn't stick together. They are so good they won't last long!

Perfect with an Ice Cold Glass of Milk