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A Matter of Taste I  May Newsletter/Recipe 2016
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A Matter of Taste

Cambria, Ca

E Newsletter & Recipe

From our shop in Cambria to your home kitchen
The months are just flying by! It's hard to believe we are already half way through May. This month, we are sharing a few favorite recipes from some popular products we carry at the store and sell on our website.  We've carried Wind & Willow and Stonewall products for years. These companies continually make quality products year after year that we are proud to sell and enjoy in our own home. We also carry a variety of fabulous local products. We carry terrific jams, pepper jellies and tangy dill pickles from Dragon Spring Farm. Additionally, one of our most popular items we sell is a local honey from Stepladder Creamery. This Avocado Grove Honey is so silky good you'll want to put it on everything. Another favorite is our Acacia Honeycomb. This is not local but comes from Ted, the nicest bee keeper at Savannah Bee. A nice wedge of honeycomb on a platter with cheeses, nuts, dried fruits and meats and you have yourself a tasty and pretty appetizer. Oh, and don't forget that bottle of wine from one of our great wineries here in Cambria like Moonstone CellarsCutruzzola, Twin Coyotes, Stolo Family Vineyards and BlackHand Cellars. All great wines!
 
All of us here at A Matter of Taste are looking forward to seeing you at the store this summer. Don't forget to send us your favorite family recipes and food pictures that you would like to share.  
We'll be back next month with more tasty recipes.

eat, drink & be merry,
Gayle, A Matter of Taste

Apple Pie Pull Apart Bread

 

By Wind & Willow

INGREDIENTS
• 1 Apple Pie Cheeseball & Dessert Mix
• 10 Rhodes dinner rolls, thawed
• 2 Apples, peeled & chopped
• 6 oz Cream Cheese
• 1 Egg
• 1 cup Powdered Sugar
• 2 Tbsp Milk or Heavy Cream

PREPARATION INSTRUCTIONS

Preheat the oven to 350 degrees. Spray an 8"x 8" baking dish with non-stick cooking spray.  Cut rolls in half and place cut side down in baking dish. Cover with plastic wrap and let rise 30 minutes. Remove plastic wrap and brush rolls with melted butter and sprinkle with chopped apples over rolls.  In a small bowl combine cream cheese, egg and Cheeseball Mix (save topping for next step) until smooth. Spread mixture over rolls and sprinkle with topping packet. Cover rolls with plastic wrap again and let rise until doubled in size. Remove wrap and bake in oven for 30 minutes. While rolls are cooking, combine powdered sugar and heavy cream. When rolls are cooling drizzle icing over rolls.
Serve warm! For more Wind & Willow recipes check out their website

Bean Dip with Maple Chipotle Grille Sauce
By Stonewall Kitchens

INGREDIENTS
• 1 15.5oz Black Beans, drained
• 2-3 Scallions, chopped
• 1/4 cup Stonewall Maple Chipotle Grille Sauce
• 1/4 cup Carrots, shredded 
• 3 Tbsp Lime juice
• 1/2 tsp Salt 
• 1/4 tsp Chili powder 
• 1/4 tsp Cayenne powder
• 1 Clove of Garlic, minced

PREPARATION INSTRUCTIONS

In a food processor, place carrots and scallions and pulse into small chunks. Add black beans, lime juice, seasonings and garlic. Process mixture and add Maple Chipotle sauce until desired consistency is reached.  Serve with tortilla chips or fresh vegetables sticks. 
For more delicious Stonewall recipes check out their website
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Copyright © 2016 A Matter of Taste, All rights reserved.
 May Newsletter / Recipe 2016

Our mailing address is:
4120 Burton Drive
Cambria, CA 93428
info@amatteroftastecambria.com

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