Learn How To Make Fantastic Chocolate Macadamia Nut Clusters at Domaine de Manion

At Domaine de Manion we proudly share we have 5 mature macadamia nut trees that are grand and still producing an abundance of nuts. Estimating by the year our original home was built, these macadamia nut trees are ninety plus years old. Each year we gather, dry, and store the nuts until we hand process them with a specific macadamia nut crusher. It is labor intensive, but worth macadamia gold. The macadamia nuts we use in the workshop are organically grown and processed on site.

Please join me for a two hour hands-on workshop at Domaine de Manion. I will share with you different macadamia nut dessert recipes, just in time for the holiday table and gift giving. Using the recipes we make together, I will demonstrate how to incorporate these goodies into a beautiful delicious Chocolate Charcuterie Dessert Board.

Macadamia Nut Workshop

Hosted at Domaine de Manion, Encinitas, California

Saturday, November 26th, 2022 at 1pm to 3pm

$95.00 per person

Class Size is Limited to First 8 Guests

To Sign Up, And For Further Details

Please Contact Bonnie , bonnie@vintagegardengal.com, (tel) (760) 402-7600

I call this workshop “pop-up” because it is very spur of the moment and very spontaneous. The workshop is limited to the first 8 guests who contact me above and sign up. A minimum of 6 guests is necessary for the workshop to be held. If there is a large enough response I will host a second Macadamia Nut Workshop. Merci beaucoup!

Macadamia Nut Gold

Bon Chocolat et Bon Weekend….Bonnie

Like A Piece Of Art, This Tart Is Ready For Oven

My eye caught this recipe because I love tarts, I love pumpkin, and I love recipes that have a “wow” factor. This recipe from Victoria magazine 2018 has all three. To plan ahead, this recipe calls for cooling in the refrigerator the finished tart for 4 hours before serving.

Swirled Pumpkin and Cream Cheese Tart

Lovingly Adapted from Victoria 2018 Magazine

Makes 1 (10-inch) Tart

For Crust:

1-3/4 cups crushed gingersnap cookies

1/2 cup finely chopped walnuts

3 tablespoons firmly packed brown sugar

1/4 teaspoon ground cinnamon

6 tablespoons butter, melted

For Pumpkin Filling:

1 (15-ounce) can pure pumpkin , preferably Libby’s

1/2 cup granulated sugar

2 large eggs

1 egg yolk

2 teaspoons pumpkin pie spice

1 teaspoon vanilla extract

3/4 cup heavy whipping cream

For Cream Cheese Swirl:

4 ounces cream cheese, softened

3 tablespoons granulated sugar

1 egg yolk

1/4 cup heavy whipping cream

Garnish:

Sweetened whipped cream

Fresh mint leaves

Directions:

1) Preheat oven to 350 degrees F.

2) For crust: in a large bowl, stir together crushed cookies, walnuts, brown sugar, and cinnamon. Add melted butter, stirring to combine. Press mixture into bottom and up sides of a 10-inch tart pan with removable bottom. Recipe Note: I crushed cookies in a food processor to get a fine crumb texture. I would also add the walnuts in the food processor to get a finer walnut texture for the crust. Place a baking tray with parchment paper under the crust while baking. Bake for 12 minutes. Set aside to cool.

3) For pumpkin filling: In a separate large bowl, whisk together pumpkin, sugar, eggs, egg yolk, pumpkin pie spice, and vanilla extract. Add cream, whisking until mixture is smooth. Pour into cooled crust.

4) To prepare cream cheese swirl: In a medium bowl, beat cream cheese and sugar with a mixer at medium speed until creamy. Add egg yolk, beating until mixture is smooth. Beat in cream. Drop cream cheese mixture over pumpkin mixture by tablespoonfuls. Gently swirl mixture with a knife.

5) Bake until center is set, 35 to 40 minutes. Recipe Note: The tart filling mixture is full in your tart pan. Place a baking tray with parchment paper below your baking tart while baking. Let cool completely. Cover and refrigerate for at least 4 hours before serving. Garnish serving with sweetened whipped cream and fresh mint, if desired. Enjoy!

Bon Appétit et Bon Weekend…Bonnie

Pumpkins Basking in the Autumn Morning Sun

Quoting Author, Cook, Mimi Thorisson, “Every Season has something great about it.” She says “Autumn is reflection.” I agree with her. After the busyness of the year and excitement from summer, it is time to slow down before the coming holidays.

There is a profound shift happening. The weather cools. Our gardens take a rest. Days get shorter. Root vegetables come into season. The wonderful aromas of soups, stews, and gratins permeate our kitchens.

We can easily add autumn into our lives through color, ribbons, scents, mother nature, decorating, cooking, and celebrating. I have listed ten ways, but I could really list many, many more. It is my hope that maybe one or two that I mention will trigger your creative juices for your home this autumn.

1) Decorate with pumpkins, inside and outside your home. Pumpkins come in many different shapes, sizes, and colors. Create a tablescape, arrange little pumpkins under a glass cloche, or simply create a friendly arrangement of pumpkins as a welcome gesture at your front door. White pumpkins for fall, can carry on into the holidays. Gather branches, berries, rose hips, from your garden to further embellish your pumpkins.

2) Add a scented candle to your home such as Pumpkin Clove from Anthropologie.

3) Make Ina Garten’s Warm Fig and Arugula Salad from her Make It Ahead cookbook.

4) This is the season to add Fuyu persimmons, apples, pears, pomegranates, nuts, to your vinaigrette salads. Experiment with new recipes for squash soups, pumpkin desserts, and root vegetable gratins.

5) Buy bright orange marigold cut flowers at your favorite Farmers Market for your home. If you are really ambitious make a simple single marigold flower headband by threading together the center cut marigold heads with elastic string. Be bold and wear it to a dinner party.

6) Experience “Day of the Dead,” around the same time as Halloween. Where Halloween is about costumes, scary, and spooky, “Day of the Dead” is paying homage and respect celebrating the past life of loved ones with altars, face painting, and skeletons. Originated in Mexico, it is celebrated in Latin America and many countries around the world.

“Day of the Dead” Celebration at a Baja, Mexico Winery

7) Plan a trip or simply a hike to the great outdoors and experience the brisk air, autumn scents, crunching of leaves, and beautiful foliage colors.

8) Roast marshmallows and make s’mores over a fire pit with friends and family. Create a gourmet board of ingredients for your s’mores by using special chocolate, nuts, dried fruit, coconut, and cookies.

9) October starts the peak season for fresh mussels (moules) now to March. If your loved ones enjoy mussels, try Jane Webster ‘s recipe from her book, Château Life for Moules À La Normande. It is one of my favorite very “fall” ways to make mussels

Moules À La Normande

Serves 6

Ingredients:

2 Tbsp unsalted butter

3 shallots diced

2 pounds mussels (moules)

1 cup apple cider

1 Tbsp Dijon mustard

2 Tbsp crème fracîche

1/2 bunch chives, coarsely chopped

1 baguette, sliced and grilled

Directions:

In a lidded cast-iron pot over high heat, melt the butter. Add the shallots and sauté until soft. Add the mussels, pour in the cider, cover, cook for 2-3 minutes, or until the mussels open. Transfer the mussels to a serving bowl.

Cook the cider over medium heat for 5 minutes to reduce, remove from heat, than add the mustard, and crème fraîchte. Whisk into a sauce.

Pour the hot sauce over the mussels, sprinkle on the chives, and serve with the grilled baguette.

10) Use orange, wine, gold, tawny, and olive colors in your tablecloths, napkins, seasonal pillows, scarves, dishware, and more. Beautiful hues for a beautiful season.

A Warm Welcome Autumn Greeting

Bon Appétit et Bon Weekend…Bonnie

Morning Glory Muffin With Fruit

Evidently the Morning Glory Muffin recipe has been around for a while, but is new to me this fall. I saw this recipe recently from my saved October 2018 Victoria magazine.

Ina Garten has a similar Morning Glory Muffin recipe which she made famous at Barefoot Contessa. There are a few different ingredients such as using all-purpose flour instead of whole wheat flour and adding sweetened shredded coconut. Garten’s recipe was inspired by the muffins made at the Morning Glory Cafe on Nantucket. You can also find this recipe in her cookbook, Cook Like A Pro.

Regardless of which recipe you use, this comforting muffin is full of goodies with grated carrots, Granny Smith apples, crushed pineapple, raisins, pecans, and more. One could describe the Morning Glory Muffin as similar to eating a piece of carrot cake without the icing.

Morning Glory Muffins

Lovingly Adapted from Victoria 2018 Magazine

Ingredients:

1-1/2 cups whole wheat flour

1/2 cup old-fashioned oats

1 cup firmly packed brown sugar

2 teaspoons ground cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 cups grated carrots

1 cup cored and grated Granny Smith apple

1 (8-ounce) crushed pineapple, drained

2/3 cup vegetable oil

3 large eggs

1/2 cup chopped pecans

1/2 cup raisins

Directions:

Preheat oven to 375 degrees F. Line 9 jumbo muffin cups with paper or foil liners. Recipe Note: I used the standard muffin tin with tulip papers, which made approximately 16 muffins total. Amazon has a nice assortment of tulip liners for baking.

In a large bowl, stir together flour, oats, brown sugar, cinnamon, baking powder, baking soda, and salt.

In a medium bowl, stir together carrot, apple, pineapple, oil, and eggs. Add to the flour mixture, stirring until combined. Stir in pecans and raisins. Spoon batter into prepared muffin cups.

Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Recipe Note: I baked muffins for about 20 minutes because they were standard muffin size and not jumbo muffins. Let cool in pan for 10 minutes. Remove from pan, and let cool slightly on wire racks. Remove paper or foil liners for serving if desired. Recipe Note: I like the tulip liners, so kept mine on. Enjoy!

Bon Appétit et Bon Weekend….Bonnie

Zesty Pumpkin Soup Using Libby’s Pure Pumpkin

Last year I helped put on a fall potpourri workshop for one of my garden clubs. Besides the workshop, my dear friend and I also created a lunch for everyone to enjoy afterwards and called it “Pumpkin Potpourri Picnic.” The menu was pumpkin-themed from the appetizer to dessert, and needless to say, it was a big hit!

Featured on our menu was Zesty Pumpkin Soup, originally a recipe from Libby’s Pure Pumpkin can many, many years ago. This subtle pumpkin soup is so tasty with the right mix of flavors, and ease in making. I love this recipe because it lets the wonderful flavor of the pumpkin shine through.

Two “must use” secret ingredients in this recipe, are the Libby’s Pure Pumpkin and Spice Islands Curry, both found on amazon and at most grocery stores.

Last fall I shared with you another recipe from this menu, Pumpkin Maple Cornbread, which is a perfect complement for this delicious soup. Enjoy!

Zesty Pumpkin Soup

Lovingly Adapted From Libby’s Pure Pumpkin Can

Ingredients:

¼ cup butter

1 cup chopped onion

1 clove garlic, crushed

1 tsp. curry powder (Spice Islands Curry—the best)

½ tsp. salt

1/8 to ¼ tsp. ground coriander

1/8 tsp crushed red pepper

3 cups chicken broth

1-3/4 cup (16oz) Libby’s Pure Pumpkin

½ cup half and half cream

Sour Cream & Chives (optional)

 Directions:

In large saucepan, melt butter, sauté onion and garlic until soft. Add curry powder, salt, coriander, and red pepper. Cook 1 minute. Add broth. Boil gently uncovered 15-20 minutes.

Stir in pumpkin and half and half. Cook 5 minutes. Pour into blender and blend until creamy.

Serve warm. Garnish with dollop of sour cream and snipped chives.

 Related Past Post:

Pumpkin Maple Cornbread

Bon Appétit et Bon Weekend…Bonnie

Stone Fruit Bowl at Winery in Nuit-Saint Georges, Burgundy, France

When I speak about Mediterranean gardens and elements of a Mediterranean garden, I always mention aged stone elements, and specifically, the beauty and timelessness of stone fruit bowls. If you happen to see them in garden centers, antique shops, consignment shops, garage sales, or elsewhere—pick them up. You can’t go wrong with what they add to your garden.

Such an easy way to add a special flair to your garden, with no upkeep. In fact, in the photo above in Burgundy, an aged stone fruit bowl with lichen patina adds garden depth. These fruit bowls can weather the seasons with grace.

Usually sold in pairs, I see them single too. I have five throughout my garden, a pair welcoming you at my front gate, a pair in my courtyard, and a single petite fruit bowl as a table centerpiece. Stone fruit bowls come in different sizes and artistry, all are so beautiful. Somewhat neutral to your eye, yet rich in detail and texture. Stone fruit bowls can be heavy, so make sure they are stable and secure in your placement.

Pair of Stone Fruit Bowls in Courtyard at Domaine de Manion

I like it that stone fruit bowls almost tell a story by themselves. You can almost imagine a story of how they were found and placed in a garden, or make one up. Either way, they are in a garden for the long haul.

Stone Fruit Bowl as a Centerpiece In My Berry Room

Bellini Imports is one resource in Encinitas where I found my petite single fruit bowl. Actually, all of the shops in Westlake Design District in Encinitas, might be worth wandering through if you are looking for fruit bowl statuary.

Single Stone Fruit Bowl Graces the Garden at Domaine Dalmeran, St. Etienne-du-Grès, Provence

Related Past Posts:

Haute Halloween Couture

Creating A Bocce Ball Court

Bon Appétit et Bon Weekend…Bonnie

Adapted from Simple Pasta by Odette Williams

Chopped Salad Pasta is a wonderful recipe that is so versatile. It is virtually an antipasto pasta salad with complementary flavors of salami, chickpeas, fontina cheese, pepperoncini with a nice foundational vinaigrette dressing. I first saw this recipe in the Wall Street Journal, which was lovingly adapted from Simple Pasta by Odette Williams. The beauty of this recipe is you can easily substitute various ingredients to suit your taste and what might be in your pantry. For instance, you can swap out salami for tuna packed in oil, or add marinated quartered artichokes instead of pepperoncini, or substitute toasted pine nuts for the fontina cheese. Make it your salad for your taste!

Chopped Salad Pasta

Makes 4 servings

30 minutes Time

Ingredients:

• 2 tablespoons finely diced red onion

• 2 tablespoons red wine vinegar

• 2 tablespoons lemon juice

• 10 ounces dried ditalini or other small pasta, like macaroni or small conchiglie

• A splash of extra-virgin olive oil, plus ½ cup

• Two (15-ounce) cans chickpeas, drained and rinsed

• 4 ounces salami, cut into matchsticks

• ⅔ cup coarsely chopped pepperoncini

• 6 ounces fontina, cut into ¼-inch cubes

• 2 cups coarsely chopped radicchio or arugula

• ½ cup finely chopped flat-leaf parsley

• 1 tablespoon honey

• 1 teaspoon whole-grain mustard

• 8 sprigs thyme, stemmed

• ¾ teaspoon kosher salt

• Freshly ground black pepper

Directions:

1. In a small bowl, combine onions, vinegar and lemon juice, and let marinate while you cook pasta.

2. Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, according to package instructions. Drain pasta in a colander, place in a large bowl and add a splash of olive oil to stop it from sticking together.

3. Add chickpeas, salami, pepperoncini, fontina, radicchio and parsley to pasta, and toss to combine.

4. Whisk ½ cup olive oil, honey, mustard, thyme and salt into onion-vinegar mixture and season with pepper. Pour over pasta and toss to combine.

5. Serve pasta on a platter and season with some cranks of pepper.

Recipe Note: This recipe states it makes 4 servings, but I found it made more. I think it helps to chill the recipe ahead a few hours to let all of the beautiful flavors meld, and then bring it up to room temperature before serving.

Related Past Posts:

Roasted Butternut Squash Salad
Perfect Holiday Salad

Bon Appétit et Bon Weekend…Bonnie

Yes, It is Me, Backpacking Through Europe, Circa 1976

The last couple of years with more time home due to the pandemic, for me it has been a time of organizing, sorting out, and simplifying. I organized by years and events all of my photos. More recently I scanned and digitized more than a thousand slides from my life, travels, and photography living and traveling in Europe in my twenties.

In a grand way it was an eye-opening perspective which actually surprised me. I looked at photos that I distinctly remember taking. People, places, and scenes that I vividly remember—that I hadn’t seen in decades. Wonderful memories, and kind of a gentle reminder of who I am today and why. One forgets, as life has hiccups and setbacks, and gets more complicated with responsibilities and everyday busyness.

I lived with my dear family in Europe outside of Brussels, Belgium and attended the International School of Brussels for my 10th, 11th, and 12th high school years. I also took a year off during college years, and traveled non-stop, funding my own way with babysitting and “au pair” jobs. An english-speaking responsible babysitter was “gold” in the day.

I traveled extensively with my family, school, friends, boyfriend, and even solo. I was an adventurer, savvy and smart about travel, yet somewhat fearless. Of course, Europe and the world, for that matter was quite different 40-50 years ago.

It was a very golden time for me, and it is still the very core of who I am, and what I write about in this blog and create on my website. I knew from high school days I was coming to California, because it was the closest to living in the Mediterranean and still be in the United States.

I have cultivated, with my beloved husband, a French country lifestyle here in Mediterranean North San Diego County, one day at a time. It is who I am, resonating from my passion, at my very core. My dream has materialized right in front of my very eyes, far bigger and brighter than I could have ever imagined. I am very grateful and thankful each and every day. I am very grateful when I hear from you.

Stopping Along the Rhine River During A German “Au Pair” Job

My hope, whether you are a long time follower or relatively new, is that you will enjoy and be enlightened by my writing, recipes, tips, musings, and information shared. That you will be encouraged to continue to follow your dreams. That you will reach back to your past to acknowledge what caught your passion and touched you to the core. Perhaps you know very well, but it is always nice to reflect wholeheartedly once again.

I hope that you will be inspired to embrace a “Taste of French Country Living,” which is really a philosophy you can live wherever you are of beauty, every day celebrating “little things,” living in the present, mindfulness, quality over quantity, seasonal living, simplicity and so much more! Merci!

Bon Appétit et Bon Weekend…Bonnie