ISO: ISO: ANY recipe from Gayle's Restaurant in Capitola, CA
- Thread starter cheezz
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bonnieinholland
Well-known member
Yep, that's the place. nt cheers,
cheezz - Here is Gail Ortiz's Orange Chiffon Cake from The Village Baker's Wife..
her husband Joe has a book called The Village Baker.
http://www.fabulousfoods.com/recipes/dessert/cakes/orgchiffon.html
her husband Joe has a book called The Village Baker.
http://www.fabulousfoods.com/recipes/dessert/cakes/orgchiffon.html
Lemon - Poppy Seed Cookies from The Village Baker's Wife
http://www.jewish-food.org/recipes/lemnpopp.htm
http://www.jewish-food.org/recipes/lemnpopp.htm
Recipe - Gayle's Cranberry Chutney from Gayle's Rosticceria
http://www.santacruzsentinel.com/archive/2003/november/19/style/stories/01style.htm
http://www.santacruzsentinel.com/archive/2003/november/19/style/stories/01style.htm
I found it. REC: Gayle's Cranberry Chutney
GAYLE’S CRANBERRY CHUTNEY
1 cup brown sugar
1/2 cup water
1/4 cup Grand Marnier (may substitute orange juice)
1/4 cup apple cider vinegar
1 12-oz. bag fresh cranberries
3 ribs celery, chopped
1 sm. red onion, chopped
1-2 Tbsps. fresh ginger, peeled and grated
1/4 tsp. ground nutmeg
1/4 tsp. cinnamon
1 cup cherry preserves
Dissolve sugar in the water, Grand Marnier and cider vinegar.
Add the cranberries, celery, onion and ginger. Boil gently until the cranberries cook and the sauce thickens, about 10-15 minutes.
Add the nutmeg and cinnamon and stir in the cherry preserves.
Can be made up to a week in advance.
From Gayle’s Rosticceria
Gayle’s Rosticceria and Bakery is at 504 Bay Ave., Capitola, 462-1200.
GAYLE’S CRANBERRY CHUTNEY
1 cup brown sugar
1/2 cup water
1/4 cup Grand Marnier (may substitute orange juice)
1/4 cup apple cider vinegar
1 12-oz. bag fresh cranberries
3 ribs celery, chopped
1 sm. red onion, chopped
1-2 Tbsps. fresh ginger, peeled and grated
1/4 tsp. ground nutmeg
1/4 tsp. cinnamon
1 cup cherry preserves
Dissolve sugar in the water, Grand Marnier and cider vinegar.
Add the cranberries, celery, onion and ginger. Boil gently until the cranberries cook and the sauce thickens, about 10-15 minutes.
Add the nutmeg and cinnamon and stir in the cherry preserves.
Can be made up to a week in advance.
From Gayle’s Rosticceria
Gayle’s Rosticceria and Bakery is at 504 Bay Ave., Capitola, 462-1200.
Rec: Gayle's Lemon Meringue Pie
Lemon Meringue Pie
Source:
The Village Baker's Wife
by Gayle & Joe Ortiz
Servings: 8
Filling:
1-1/8 c sugar
1/2 c cornstarch
2 T cornstarch
2-1/2 c cold water
5 large egg yolks
2 T butter
2 T lemon zest
1/2 c fresh lemon juice, strained
Pie crust, 10-inch, cooled
Meringue:
5 large egg whites
3/4 c sugar
1/4 t cream of tartar
Preheat the oven to 400F
Start the filling only when you are ready to prepare the whole pie; this pie cannot be made in stages. In the top of a double boiler, off the heat, combine the sugar and cornstarch. Add the water and, using a whisk, stir until the mixture is well dissolved, making sure no cornstarch lumps remain. Whisk in the egg yolks and stir until the mixture is smooth.
Place the egg mixture over boiling water, and cook, whisking continuously.After about 7 minutes, the mixture will thicken rapidly. After it has thickened, cook for 1 minute. Whisk in the butter, then remove from the heat. Quickly whisk in the lemon zest and juice and stir until blended. Immediately cover the mixture to keep it warm. Set aside.
To make the meringue, make sure all your mixing equipment is grease free. Then, with a whisk combine the egg whites, sugar, and cream of tartar in the bowl of a tabletop mixer. Place the bowl over a pan of barely simmering water. Stir continuously with the whisk until the mixture is just warm to the touch.
Return the bowl to the mixer, fit the mixer with the whip attachment, and whip at high speed until the meringue forms soft peaks, about 2 minutes. The meringue should be glossy and smooth, not chunky.
Pour the lemon filling into the cooled fully baked 10-inch pie shell and spread it out evenly.
So that the meringue is easy to spread evenly, place it 3 or 4 places on the filling, rather than piling it all in the center. (If you have a cake turntable, placing the pie on it while applying the meringue makes the process easier.) Using an icing spatula, spread the meringue completely over the surface of the pie. Make sure the meringue meets the outside rim of the crust all the way around the pie (so that it will create a seal with the crust when baked). Place the remaining meringue in the center of the pie. Use the spatula to shape the meringue into the classic dome, complete with swirls that will brown nicely.
Place the pie on the center tack in the oven and bake for 6 minutes. Most of the meringue will be a very light brown, with some areas still white and the higher peaks a darker brown.
Set the pie on a wire rack in a draft-free location and let cool for 4 hours before serving.
Lemon Meringue Pie
Source:
The Village Baker's Wife
by Gayle & Joe Ortiz
Servings: 8
Filling:
1-1/8 c sugar
1/2 c cornstarch
2 T cornstarch
2-1/2 c cold water
5 large egg yolks
2 T butter
2 T lemon zest
1/2 c fresh lemon juice, strained
Pie crust, 10-inch, cooled
Meringue:
5 large egg whites
3/4 c sugar
1/4 t cream of tartar
Preheat the oven to 400F
Start the filling only when you are ready to prepare the whole pie; this pie cannot be made in stages. In the top of a double boiler, off the heat, combine the sugar and cornstarch. Add the water and, using a whisk, stir until the mixture is well dissolved, making sure no cornstarch lumps remain. Whisk in the egg yolks and stir until the mixture is smooth.
Place the egg mixture over boiling water, and cook, whisking continuously.After about 7 minutes, the mixture will thicken rapidly. After it has thickened, cook for 1 minute. Whisk in the butter, then remove from the heat. Quickly whisk in the lemon zest and juice and stir until blended. Immediately cover the mixture to keep it warm. Set aside.
To make the meringue, make sure all your mixing equipment is grease free. Then, with a whisk combine the egg whites, sugar, and cream of tartar in the bowl of a tabletop mixer. Place the bowl over a pan of barely simmering water. Stir continuously with the whisk until the mixture is just warm to the touch.
Return the bowl to the mixer, fit the mixer with the whip attachment, and whip at high speed until the meringue forms soft peaks, about 2 minutes. The meringue should be glossy and smooth, not chunky.
Pour the lemon filling into the cooled fully baked 10-inch pie shell and spread it out evenly.
So that the meringue is easy to spread evenly, place it 3 or 4 places on the filling, rather than piling it all in the center. (If you have a cake turntable, placing the pie on it while applying the meringue makes the process easier.) Using an icing spatula, spread the meringue completely over the surface of the pie. Make sure the meringue meets the outside rim of the crust all the way around the pie (so that it will create a seal with the crust when baked). Place the remaining meringue in the center of the pie. Use the spatula to shape the meringue into the classic dome, complete with swirls that will brown nicely.
Place the pie on the center tack in the oven and bake for 6 minutes. Most of the meringue will be a very light brown, with some areas still white and the higher peaks a darker brown.
Set the pie on a wire rack in a draft-free location and let cool for 4 hours before serving.
Hi cheezz, I've been there many times...
over the last few years while visiting friends who live in nearby Santa Cruz. Gayle's is a local hangout with a Very loyal clientele, it's been open almost 30 years, and both Gayle and her husband Joe have published cookbooks. Joe's book on bread was written during the early days of the 'bread rush' here, and quickly gained a following, while Gayle's pastry book was written sometime after, and recently was released in paperback. Both have been very active in their community... Gayle's a former mayor for the town and is still active on the local arts/cultural commission. Each time I've been there, Gayle's been out front, and she's always warm and friendly. The bakery is often credited to Santa Cruz but it's ~10 minutes south in Capitola-by-the-Sea which still has aspects of being a California-hippie-surfer town (becoming rare along the California McMansion coast).
I really like that they offer a good selection of freshly made organic ingredient breads, some are similar to what my grandmother served me as a child when I was visiting her in Germany, and a friend stocks up on the Jewish Rye and Pain de Campagnie for her freezer. I prefer Acme breads to theirs, I live well over an hour north of Gayle's, and I can get Acme fresh daily (and directly) and in Santa Cruz I think Kelly's French Bakery makes better bread (but they haven't published any books that I'm aware of). At Gayle's for lunch we've had great soups, roasted meats, and salads (I didn't care for the pastas). I've also liked some of their cookies (especially the lavender shortbread), a few of the brownies (they have several flavors), and nearly all the fruit tarts. The cakes and pastries I've tried have been just OK I think, in part, owing to my own preference for less-sweet European-style baking.
I hope you enjoy the book...
R.
over the last few years while visiting friends who live in nearby Santa Cruz. Gayle's is a local hangout with a Very loyal clientele, it's been open almost 30 years, and both Gayle and her husband Joe have published cookbooks. Joe's book on bread was written during the early days of the 'bread rush' here, and quickly gained a following, while Gayle's pastry book was written sometime after, and recently was released in paperback. Both have been very active in their community... Gayle's a former mayor for the town and is still active on the local arts/cultural commission. Each time I've been there, Gayle's been out front, and she's always warm and friendly. The bakery is often credited to Santa Cruz but it's ~10 minutes south in Capitola-by-the-Sea which still has aspects of being a California-hippie-surfer town (becoming rare along the California McMansion coast).
I really like that they offer a good selection of freshly made organic ingredient breads, some are similar to what my grandmother served me as a child when I was visiting her in Germany, and a friend stocks up on the Jewish Rye and Pain de Campagnie for her freezer. I prefer Acme breads to theirs, I live well over an hour north of Gayle's, and I can get Acme fresh daily (and directly) and in Santa Cruz I think Kelly's French Bakery makes better bread (but they haven't published any books that I'm aware of). At Gayle's for lunch we've had great soups, roasted meats, and salads (I didn't care for the pastas). I've also liked some of their cookies (especially the lavender shortbread), a few of the brownies (they have several flavors), and nearly all the fruit tarts. The cakes and pastries I've tried have been just OK I think, in part, owing to my own preference for less-sweet European-style baking.
I hope you enjoy the book...
R.
bonnieinholland
Well-known member
yep,
I've been there many times - used to live in Santa Cruz, next door to Capitola. But like Ruth, I was more a fan of Kelly's for breads and pastries and liked Gayle's more for the other food on offer.
cheers, Bonnie
I've been there many times - used to live in Santa Cruz, next door to Capitola. But like Ruth, I was more a fan of Kelly's for breads and pastries and liked Gayle's more for the other food on offer.
cheers, Bonnie