What is going on in the kitchen?

The Cheese Shop has been open for more than a year now and sometimes I have to pinch myself because I feel blessed beyond belief.  I am also blessed by my wonderful crew.  My crew is like family to me, some actually are family to me.  The teamwork here is phenomenal!  Everybody enthusiastically pitches in with all tasks (except weeding the flower beds).  We team up to bake the muffins, cookies, and biscuits fresh every day.  Strong teamwork is vitally important because one person may start a batch of muffins, then get called out to help a customer so someone else will need to take over.  We occasionally have a mess-up like missing an ingredient or adding double the amount of salt (oops) but for the most part the system works beautifully.

There may be a little bit of goofing off too…

Goofing off in the kitchen
Elizabeth is starting to get almost as goofy as her Aunt.

One of our fabulous team members has her last day this Saturday.  We are like family here, so it’s hard to see any member of the crew leave.  I feel like a proud Mom!  Mars has been working the Saturday morning shift since we opened.  We will miss her bright cheery face and easy laugh.  Mars graduated from Whatcom Community College and is moving on to an exciting future.

Mars is baking
Mars is testing a recipe for plum upside down cake. It was much too dense so we will keep working on it!

The crew also helps out with testing recipes for posting here.  We have to make a recipe several times to get it right and we take copious amounts of notations.  A new recipe that we tested and LOVE is Strawberry Scones with Brown Sugar Glaze.

Strawberry Quark Scones

Strawberry Quark Scones

  • 2 1/3 cups all-purpose flour
  • 1 tablespoon baking poweder
  • 4 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/4 cup cold butter
  • 1 cup strawberries, roughly chopped
  • 1 egg
  • 1 cup Appel Farms Quark*
  • 1/4 cup milk
  • 1 teaspoon vanilla extract

Combine the flour, baking powder, sugar, and salt in a large bowl.  cut in the butter until it looks like course bread crumbs.  Add the strawberries and toss until the berries are coated.

Whisk together the egg, quark, vanilla and milk.  Fold the quark mixture into the flour mixture to form a moist dough.  Add more milk if necessary.  Turn out the dough and pat it into a circle about 1 inch thick.  Cut the dough into wedges and transfer the wedges to a greased baking sheet.

Place the scones in the freezer for ten minutes to chill.   Bake at 350 for 20-25 minutes until golden brown.  Let the scones cool before spreading on the glaze (recipe below).

Making Scones

Brown Sugar Glaze

  • 6 tablespoons unsalted butter
  • 1/2 cup packed brown sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract

Heat the butter and sugar in a saucepan over medium heat, stirring constantly.  Once the sugar has dissolved then add the cream, vanilla, and salt.  Bring to a boil, then remove from heat and let cool until thickened.

*I you don’t have access to quark, then you can substitute sour cream.

6605 Northwest Drive, Ferndale, WA 98248, USA

One Reply to “What is going on in the kitchen?”

Leave a Reply