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Here's a pie for all seasons: Chocolate Pecan

Posted by Fred Steiner on Tuesday, July 21, 2015

Here's the recipe for the first-place pie in this year's Bluffton's Relay for Life pie baking contest held in mid-June.

Marj Rettig’s Chocolate Pecan Pie
1 unbaked 9-inch deep-dish pie pastry
1 ½ cups chopped pecans
1 cup (6 oz.) semisweet chocolate morsels
1 cup dark corn syrup
½ cup granulated sugar
½ cup firmly packed brown sugar
¼ cup water
4 large eggs
¼ cup butter, melted
2 teaspoons cornmeal
2 teaspoons vanilla extract
½ teaspoon table salt

Preheat the oven to 325 degrees.  Place pastry into a 9-inch deep-dish pie plate, folding edges under, and crimp.

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Mustard Seed Cafe offers Jumpin' July specials

Posted by Mary Pannabecke... on Thursday, July 9, 2015

Mustard Seed Café, 562 N. Main St. Bluffton, is back from vacation with some Jumpin’ July Features:

● Ruby Red Trout with Marinated Tomatoes, Fresh Corn and Potato Salad

● Crab over Gnocchi with Roasted Corn, Sugar Snap Peas, Heirloom Cherry Tomatoes in Lemon Ricotta Cream Sauce drizzled with Basil Oil

● Roasted Chicken Breast and Andouille Sausage over house created Corn Bread Shortcakes with Fresh Peach Salsa and Grilled Leeks

● Cobb Flatbread: Avocado Cream, Torn Romaine, Tomato, Bacon, Crumbled Gorgonzola, Hard Boiled Eggs

● Swordfish Tacos with fried cabbage, House Pico de Gallo, and Sour Cream

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Iconoclast Bakery: Red, white and blueberry pie

Posted by Fred Steiner on Monday, July 6, 2015

Katie Hohenbrink’s Red, White and Blueberry Pie
This pie was second place at the Bluffton Relay for Pie pie-baking contest.

1 prebaked pie crust

Fruit filling:
1 ½ cups sugar
1 ½ cups water
¼ cup plus 1 ½ teaspoons cornstarch
4 Tablespoons plus 1 ½ teaspoons strawberry gelatin
1 pint fresh blueberries
1 teaspoon lemon juice
1 pint fresh strawberries

Cream filling:
½ cup whipping cream
8 oz. cream cheese
1/3 cup sugar
½ teaspoon vanilla

Whipped topping
Star cutouts for garnish

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Iconic Bakery: Annette Stuckey's Raspberry Buttermilk Pie

Posted by Fred Steiner on Friday, July 3, 2015

Annette Stuckey’s Raspberry Buttermilk Pie

Serves 8

1 1/2 cups buttermilk
3/4  cup sugar
1/2  cup (1 stick) unsalted butter, melted
1/4  cup all-purpose flour
5  large egg yolks
1  teaspoon pure vanilla extract
1/4  teaspoon kosher salt
9-inch basic flaky piecrust, parbaked
1/3  cup raspberry jam
1/4  cup toasted sliced almonds

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Mustard Seed Cafe Father's Day fundraiser set

Posted by Fred Steiner on Monday, June 15, 2015

The Mustard Seed Cafe, Bluffton, will host a fundraiser on Father's Day.

The event is held Sunday, June 21, from 5-8 p.m. by the Mustard Seed Café and Cavalier Distributing at the Mustard Seed Café at 562 N Main St., Bluffton.

Proceeds will be sent to Island Dolphin Care, Key Largo, Fla., to sponsor a week of joy through dolphin assisted therapy for Logan Bell. Logan is a young adult born with FG Syndrome, a genetic disorder causing mild to severe developmental delays and other medical concerns. For more information on Island Dolphin Care, visit www.islanddolphincare.org.

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You'll like Mustard Seed Cafe's June menu features

Posted by Fred Steiner on Tuesday, June 9, 2015

Mustard Seed Café, 562 N. Main St. Bluffton, announces the following features for the month of June:

●Beer-Poached Swordfish Steak in sauce over white beans, roasted tomato, baby carrots and olives

●Seasoned Pork Chops with smoked gouda grits, fried cabbage, arugula and balsamic blackberry sauce

●Cajun Shrimp Carbonara with andouille sausage, bacon, tomato, peppers, shrimp and gorgonzola

●Chicken Ranch Flatbread—our house ranch dressing, mozzarella, seared chicken, bacon, tomato, cheddar cheese, green onion

●Strawberry Mousse with ricotta cream and caramel

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