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A Matter of Taste  |  February Newsletter/Recipe
                     February  2016
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Happy February 

 
A Matter of Taste
Cambria, Ca
Emile Henry French Cookware ~ On Sale this Month
 
Hello and well wishes for a Fabulous February.
This month at A Matter of Taste we have our popular Emile Henry french cookware on sale for 25% off. So many great pieces, Pizza Stones, Stewpots, Baguette Baker, Potato Baker, Bread Cloche, Baking Stones, and more. Emile Henry manufactures the finest quality ceramic ovenware, gourmet cookware and bakeware products. My Emile Henry Stewpot is my go to piece, I use it for so many dishes - chili, chicken dumplings, soups, macaroni & cheese, pasta sauces, etc. It truly is one of my favorite pieces.

Speaking of Macaroni & Cheese - 927 Beer Company is having a Mac-N-Cheese event on Saturday February 20th at 5pm. Yours truly will be entered in this cheesy, creamy, tasty event. Looking forward to all those delicious carbs. If you are interested in going to the event just click on the link or call Aaron Wharton at 927 Beer Company for more info - 805-203-5265. 
Valentine's Day plans - Cambria is always full of romance and love and what better place to spend this weekend than Cambria and the beautiful Central Coast. Make sure to make reservations if headed out to dinner in town, we fill up quickly. Stop by the shop Sunday for a sweet treat sample. 


eat, drink & be merry,
Gayle, A Matter of Taste
Chocolate Mousse w/ Raspberry Coulis
INGREDIENTS
5 oz Bittersweet or Semisweet Chocolate, chopped into pieces
1/2 cup granulated sugar 
1/4 cup water
1 cup heavy whipping cream
1/2 tsp vanilla bean paste
Raspberry Coulis - see recipe below

PREPARATION INSTRUCTIONS

In a double boiler or glass dish for the microwave melt the chocolate (be careful not to burn chocolate). Stir chocolate till melted. Set aside to partially cool. 
In a separate saucepan, heat the water and sugar and stir until the sugar is completely dissolved. Remove from heat and let cool.
Stir the chocolate and sugar syrup together until combined and smooth. Let mixture come to room temperature. 

In a mixing bowl whip the cream with the vanilla bean paste until stiff peaks form. Fold the chocolate mixture into the cream. Chill at least 2 hours.
To serve, alternate layers of chocolate mousse and raspberry coulis in martini or shot glasses. Top with whipped cream, chocolate shavings and a raspberry.   Serves 6-8 depending on size of glassware. 

Raspberry Coulis Recipe
1 6oz container of Raspberries (fresh or frozen)
2 Tbsp granulated sugar
4 Tbsp red wine
Mash the berries in a saucepan. Stir in sugar and red wine. Stir over medium high heat till most of the liquid has evaporated, 
approx. 5-10 minutes. Puree in food processor and strain to remove seeds. 
**COOKING CLASS AT OLALLIEBERRY INN**
Tentatively scheduled for Monday April 11th, 2016
This will be a Cooking Class Tea Party - Tea, scones, tea sandwiches etc. Should be fun.
To sign up please email the Olallieberry Inn - 
info@olallieberry.com
FIND MORE RECIPES
Our Location

4120 Burton Drive
Cambria, CA 93428

805-203-0593

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Newsletter / Recipe of the Month February 2016

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