Thursday, September 19, 2013

Just so peachy keen

Ever since the first Twinkle Bell dinner when I made the creamy corn polenta, I am obsessed with freshly gristed cornmeal. I have to say it is unbelievable more delicious than just plan store bought. If you have the chance to find it at a farmers market or at a mill it is worth the extra time & effort to track it down.

The recipe I have been using to create all sorts of fruit & cornmeal combinations I found in  "The Best of the Best Food & Wine". The cookbook is a collection of recipes from the top 25 cooks books of the year. It just so happens that this recipe is from one of my favorite food blogger's, Deb Perelman from the Smitten Kitchen

Everyone wants this recipe so here it is! She uses blueberry's but I have been baking it with local stone fruits, so get creative!

Blueberry Cornmeal Butter Cake

Yield: 16 squares of cake

1 stick of unsalted room temperature butter, 115g or 8 tablespoons
1 C all purpose flour, 125g
1/2 C cornmeal, 60g
2 tsp baking powder
1 C sugar, 200g
2 large eggs
1/4 tsp vanilla extract
1/4 tsp freshly grated lemon zest
1/3 C sour cream, 80g
2 C blueberries, 190g

1/2 C sugar, 100g
6 tablespoons all purpose flour
2 tablespoons cornmeal
pinch of salt
2 tablespoons unsalted butter, cut into small pieces

preheat oven to 350 degrees. Line the bottom of an 8 inch square pan with parchment and coat with a non stick spray.

whisk the flour, cornmeal, baking powder and salt in a medium bowl, set aside. using  an electric mixer cream the butter and sugar until pale and fluffy, at least 2 minutes. beat in eggs one at a time and scrape down sides between additions, then add vanilla and zest.

add a third of the flour, all of the sour cream and another third of the flour beating until just combined. scrape down sides and mix in the remaining flour mixture with the fruit and gently fold into the cake batter.

spread the batter into prepared pan. combine the dry topping with a fork. mash in the butter with a fork, your fingertips or a pastry blender. scatter the topping over the batter.

bake until top is golden and the tester comes out clean, about 35 minutes.
cool then run a spatula around the edges to loosen it and flip out onto cooling rack.

easy and delicious!

Don't forget Twinkle Bell Secret Dining Fellowship last dinner of this year is approaching, October 19th 6pm. Call your friends and make your reservations ASAP!
hey thanks for all the support in the Martha Stewart American Made contest, who knew I could get all those votes! Cowbell loves that you love her!
Fall is around the corner, it's that time of the year as the garden slows down and gets ready for it's winters slumber.. here is what's going on in my yard.


Thursday, September 12, 2013

Twinkle Bell Secret Dining Fellowship Invite!


A Twinkle Bell Secret Dining Fellowship Event
Camp Luckybell headquarters. Head on down 6pm, sharp. We aim to serve and protect you upon arrival.

Welcome campers! Come help us bid farewell to summer and usher in autumn with a harvest festival. We are going to light up the sky and open up the mess hall with some locally sourced seasonal bounty. Our focus for your evening stay will include: building team spirit, constructing a teepee styled campfire, using old fashioned communication skills in making new friends, learning the do's and don't of glamping  and of course becoming one with nature. So dust off your Kate Spade or Marc Jacobs knapsack and here is your camp check list: a flask of whiskey or BYOB, flashlight or lantern, your ugliest coffee mug, a deck of cards, a blanket to cuddle in, last but not least a long stick. We do have a strict dress code at Camp Luckybell so remember to wear something flannel, you know grunge, lumberjack, preppy, chic, etc. and we do recommend not to forget to wear your woolly socks. Tell the kids not to worry we do provide adult supervision. See you soon and thanks for your interest.

October 2013

Camp Enrollment is now open! To make the evening easier we would appreciate payment before event, $70 includes tax and gratuity. Thanks!  Email for the paypal link




Copyright © 2013 Cowbell Kitchen All rights reserved.
In Cahoots with the Old Lucketts Store
42350 Lucketts Road Leesburg, Va 20176
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Tuesday, September 3, 2013

Pictures are worth a thousand words

Assembling the goodies


                                                                 Pick a basket!

local smoked trout canapés
sweet & spicy mixed nuts
hummus & assorted crackers
café style grated carrot salad
chilled local zucchini vichyssoise
feature presentation
salad nicoise
farm rainbow chard quiche
Bordeaux braised local short ribs
baguette with whipped farm butter
Julia Child’s bittersweet chocolate mousse
homemade shortbread cookies
just picked fresh sliced melon

 Nicoise galore!


                                                        Summer breeze.........


                                                                Croquet anyone?

                                         Bingo Champion: Lexi Herman


                                                   Bordeaux braised local short ribs

giddy up!


French music, laughter & the noisy summer Cicada filling the evening air 


                   now playing, my childhood 8mm home movies along with "The Artist"

Time to thank our beautiful farmers & artisans, Tudor Hall Farm, The Breadery, Rainbow Hill Organic Farm, Potomac Organic Farm, TrueFarms, South Mountain Creamery & Breezy Meadows Farm.
And a big giant thank you to all that joined in on a wonderful evening! Merci beaucoup.

Next secret dinner October 12th, not to be missed!

Hey, if you have a second jump over to Martha and vote for the Cowbell, we need your support! Thanks!!!!

                                                                         Martha Stewart - American Made 2013 - Nominee Badge

             VOTE HERE!