Sonoma Mission Gardens

Lemon Blueberry Cream Cheese Tart with Saffron

This weekend is the Whole Earth Festival in Davis. Walking through the quad, many childhood memories from the Renaissance Fair came flooding back. There was everything from hand made ceramics, overly scented soaps, flower tiaras to glass wind chimes. Finding a shady spot all to myself, I watched from a far as locals start to sprinkle their way in. 

Two girls on my right asked a stranger to take their picture, in the middle of a wooden teepee. Behind me a woman was selling hand bound leather booklets. Laying down, I looked up into the little tree providing me a safe heaven from the heat, as the sun sparkled against the brand new leaves. 

I wanted to make something that reflected the rich diversity on campus. The lemon cream cheese base of this tart is sweet and savory. A hint of saffron enhances the aroma. The simplicity of the blueberries  against the tart lemon tones down the strong savory feel of the cream cheese. 

Prep time:10 minutes

Total time: 2 1/2 hours

Ingredients:

• 7 oz. sweetened condensed milk
• 5-6 oz cream cheese
• 1/4 cup lemon juice
• 1 tsp lemon zest
• 1 tsp saffron

Mix together the sweetened condensed milk and cream cheese. Next add the lemon juice and zest. Finally mix in the saffron. I used a traditional pie crust, but a graham cracker or almond crust would be nice.

Bake 350 for 20-25 minutes. Cool for 1-2 hours in fridge.  Makes three small tarts. 

Goat Cheese Polenta with Poached Egg and Pesto

Folding my small desk back, and picking up my backpack, I squeeze past the student next to me, heading towards the front of the lecture hall. Placing my completed papers in the pile corresponding to form A, I can feel the stress melt away. It starts at the corner of my lips with a flicker of a smile, and then I can feel it in my shoulders as they begin to fall. 

My blue bike is tinted green from the pollen that has engulfed the town. The ride home is short, about ten minutes. The ninety degree heat is masked by the ravenous wind, leaving only a slight tingle of warmth on my skin. Back inside my apartment the stagnant air collects the heat and I scramble to turn on all the fans. 

I stick my head in the fridge and realize the majority of our food has gone bad. Their are some miscellaneous toppings left over from previous meals and somehow the eggs haven't been polished off yet. My mind goes to pesto pasta, but theres no pasta in the cupboard. I'd resort to cereal, but theres no milk. If I hadn't taken off my pants already I would have half a mind to go to the store across the street, because it looks like my last resort is eggs and rice. 

Then it hits me. I have polenta! These beautiful pictures begin to race through my mind flooded with poached eggs, creamy cheese, and bright yellows and greens. My mouth begins to water and I become conscious of how many times I've swallowed in the past thirty seconds. The fifteen minutes it will take to make this meal seem a lot closer to two hours. 

• 1 cup of water
• 1/4 cup of polenta
• 1 egg
• 1 tbs. vinegar
• 1 tbs. goat cheese
• 1 tbs. pesto
• milk (optional)
• parmesan
• salt and pepper to taste

Add 1/4 cup of polenta to one cup of boiling water. Stir the polenta for a minute before turning down the heat to medium low. Continue to stir the polenta off and on until it thickens, about 5-7 minutes. If the polenta hardens more than your liking feel free to loosen it up with some milk. 

Meanwhile poach an egg by boiling some water in a small saucepan or pot with about a tablespoon of vinegar. The goal is to place the egg in the water a couple minutes before the polenta is done. It will take roughly 3-4 minutes for the egg to cook in slightly boiling water. 

Mix the goat cheese into the polenta and then top it with the egg and pesto. Add parmesan, salt and pepper to taste. 

I'd eat this for breakfast lunch or dinner any day. Although, when I am embarking on a lazy day, I substitute the poached egg for sunny-side up. Every 1/4 cup of polenta serves one person.

Carrot Spice Cupcakes

There is only one seat left on the bus, and normally I'd choose to stand instead of being smashed between two unknown people, but I am carrying a rather delicate and important package. I am not worried about my cupcakes sliding around in their box for I have securely fastened them to the bottom with ample amounts of frosting. Letting my guard down, I let go of the sides of the box, resting it on my knees, but the clear top smashes the little carrots I had worked so hard on last night.

I am here early, around 7:30am. Lab meeting isn't until 1pm, but I need to go to the bookstore before the first day crowds take over and I won't have time to stop at home before then. No one else will arrive to lab for at least another hour, so I leave a note: Please bring to lab meeting! ~ Alana 

I arrive at the bookstore 15 minutes before it opens, but there is already a line of students. Today is going to be one of those long days that silently swallows all your time. By 1pm my feet hurt, and I am running late, wishing I had taken the time to look up the location of my classes prior.

The first day of the quarter will always be hurried, but it is also forgiving. Seeing familiar faces brings smiles, which are gladly accompanied by carrot spice cupcakes. There is nothing better than slowing down a hectic day by sharing good food with friends.

• 2 1/2 cups all purpose flour
• 1 1/4 tsp baking powder
• 1 tsp baking soda
• 1 1/4 tsp cinnamon
• 1/2 tsp nutmeg
• 1/8 tsp cloves
• 1/4 tsp powdered ginger (optional)
• 1/2 tsp salt
• 4 large eggs, room temp
• 1 1/2 cups granulated sugar
• 1/2 cup packed dark brown sugar
• 1 1/2 cups vegetable oil
• 1 lb peeled, grated carrots

Preheat the oven to 350. I made this into roughly 24 medium cupcakes, but this recipe could also be made into a cake. 

Combine the flour baking powder, baking soda, spices and salt in a large bowl. Mix. Meanwhile, whisk  together the eggs, white and brown sugar until frothy about one minute. Gradually add the vegetable oil  to the egg and sugar mixture while mixing. Then do the same with the flour mixture. Ensuring the mixture is completed mixed fold in the grated carrots.

I used a 1/3 measuring cup to transfer the batter into the cupcake liners. Bake for approximately 30 minutes. Let the cupcakes cool for 30min to an hour.  This recipe is adapted from Americas Test Kitchen Family Cookbook. 

I used cheese cream frosting to top the cupcakes. For the frosting carrots I mixed shortening and powdered sugar until it reached the thick consistency I wanted. I added food coloring correspondingly. 

Reflections on our trip to Union Square San Francisco.