I am trying to figure out a food to sell at the market. It is an early market, it

I like this one too. Maybe Michelle's artichoke tarts, some scones

and waffles. Those would all be doable.

 
Julia and eggs...

Last night during dinner I watched the "Cake with a Halo" show from the second season of the French Chef where she makes the Gateau St. Honore. I was laughing so hard at the mess she was making that tears were streaming down my face and I had to stop eating my dinner for fear of choking.

There she was presiding over flying eggs off the counter, flinging the pate chou batter out of the pan with an electric mixer, all the while smiling and warbling away and fixing the mistakes with grace and aplomb. The set looked like a disaster area.

And my favorite line: "HEAVENS!!! I've used too much butter!"

Something I never thought I would hear her say! She had put in 1.5 sticks in instead of 1.25 sticks in the boiling water. She then proceeded to fish out and toss the last few lumps that hadn't melted yet and said, "There, that's two tablespoons!"

Hilarious!

 
Suggestion - Do only one "type" (tarts OR scones OR waffles)

so you don't compete with yourself. Maybe offer choices in that "type" - OR maybe offer only one choice, engage visitors in conversation and see what people say.

It is more work to provide a variety and hard to test a product when you have a small crowd to begin with.

Have lots of great signs and tiny tastes available.

How about a 8x10" framed sign in a small table easel for the florist? Colleen

 
BTW,at the Wynn bkfst buffet, my most favorite is the cold oatmeal (one of their most popular items)

and their breakfast pizza, super thin crust, with sausage and scrambled eggs.

 
I was thinking waffles too---but maybe cut them into sticks so they can dunk into a little container

of syrup or fruit sauce or whatever.

 
I made the Neopolitan Pizza Sandy gave a link to. I used it as a snack on sourdough bread. It's

delicious, definitely a keeper! I didn't have mozzarella cheese so I used monterey jack.

I sent the idea to my local 'whole foods' market...they are seemingly stuck with 3 kinds of pizzia and I think this woud be a good addition for them.

Thank you Sandy for sharing this!!!!!!!

 
Thai BBQ sauce? My ears perked up...but I don't find it anywhere.

Care to share?
Traca, I'm with you. Give me savory over sweet just about any time!

 
Here you go, Judy. Rec: Thai Barbecue Sauce

I love this stuff and make it fresh fairly frequently (it's delish on the forever roasted pork). Tomorrow we're going to try to can some for the first time.

Thai Barbecue Sauce
Source: Jan (Dawn's friend)
Shared by: Dawn_MO at the Swap

2/3 cup ketchup
1/3 cup Thai sweet chlie sauce
1 splash of Liquid Smoke flavoring
1 teaspoon black pepper
1 splash of vinegar
1 teaspoon dried hot chile powder (cayenne)

Mix all ingredients together and use as you would any barbecue sauce.

traca
http://www.finerkitchens.com/swap/forum1/61405_Thai_BBQ_Sauce

 
Good idea. Dawn, then you could sell bags of the granola as well. Makes a terrific gift too so be

sure to package some to be gift-ready, and maybe a sign to suggest uses.

 
I haven't made this in quite awhile. I think I need to make a small batch

for myself. I want to grill some chicken tonight and this sounds exactly like what I would like to use. I have also made bbq chicken pizzas with this. You know the one bbq sauce base, Swiss cheese, chicken, red onions and cilantro; yum!

 
I make BBQ chicken pizza with it too (on lavash from TJ's). One change I made is to

throw it all in a pot and let it simmer for a while. It melds and concentrates the flavors. It's like the difference between a fresh pasta sauce and a long, slow simmered sauce. Both are good, but I prefer the simmered version best.

 
was this a favorite at the Swap? could it qualify to put into T&T? I think I'll make up a batch too

 
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