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Corn, Triple B Ranches, Hazan Family Favorites cookbook, and cake in a jar


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corn, wine, cake in a jar

From left to right: corn, Triple B Ranches wine, cake in a jar


Now Serving

Cake in a Jar

BO-beau’s chef Katherine Humphus has dessert covered with her unique Cake in a Jar artisan creations. This petit gâteau du mason comes in four flavors: lemon cake and hazelnut liqueur with cardamom buttercream, not-so-red red velvet and amaretto with cream cheese frosting, yellow cake and Grand Marnier studded with kumquats and topped with elderflower buttercream, and double chocolate and raspberry coulis with burnt caramel whipped cream. bobeaukitchen.com

At the Market

Corn

August just equals corn—boiled, grilled, or roasted on the cob, and slathered with butter. Delicious, of course. But if you get a very fresh sweet corn, my advice is to eat it raw. Nibble on the cob or scrape the kernels into a salad or chilled gazpacho. There’s a subtle flavor difference between white and yellow. White tends to be sweeter and more tender. If you do cook it, give it less time in the heat than yellow, to enhance the flavor and texture. Or split the difference and buy bicolor, which Chino Farms and others sell.

Wine Buzz

Triple B Ranches

When was the last time you bought wine—or even saw wine—at a farmers market? A big resounding “never,” right? Unless you shop at the Little Italy Mercato. Triple B Ranches in Valley Center has been producing estate-grown wines since 2008, and sells them at the Mercato. They took some time off for several months, but they’re back in August with their 2010 Viognier, 2009 Syrah, 2008 Merlot, and 2011 Vermentino. Sadly, there’s no tasting at the Mercato. triplebranches.com

Cookbook

Hazan Family Favorites

The cookbook by Giuliano Hazan titled Hazan Family Favorites ($29.95/Stewart Tabori & Chang) is not about his famous mother Marcella’s recipes—it’s a tribute to his grandmothers (nonnas!). Yes, the recipes also include Marcella’s creations and new family favorites; most are very accessible. The stuffed zucchini combines recipes from both nonnas and includes ground beef fragrant with nutmeg.

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