Golden Butterscotch Sauce

Posted on December 06, 2017 by Heidi Montoya | 0 comments

Makes about 16 oz - or (4) 4 oz jars

For those on your list with a sweet tooth, ooey gooey butterscotch sauce is a treasured treat. For something with a lot of flavor complexity, this sauce assembles easily and quickly. Enjoy this sauce over ice cream, pie, or even as a spoonful stirred into a cup of dark roast coffee.

8 tablespoons butter
1 cup light brown sugar
1 cup heavy cream
1/2 teaspoon vanilla
pinch of salt

1. In a 3-quart saucepan over low heat, melt the butter, then add the brown sugar. Stir to combine with a wooden or silicone spoon.

2. Stir slowly the mixture slowly, allowing the sugar to dissolve in the butter and turn from a granular texture into a more liquid, bubbly lava texture. (Careful -- the mixture is hot -- resist any urge to taste!)

3. Once the butter-sugar mixture becomes a molten, bubbling liquid, add the cream all at once. Quickly whisk the cream into the butter-sugar with a sturdy whisk, and with continuous stirring simmer on low (gentle bubbling) for about 5 minutes. The mixture will thicken slightly. 

4. Remove from heat, and add the vanilla and a pinch of salt and stir to combine.

5. Carefully pour or spoon the sauce into the jars. The butterscotch sauce will continue to thicken as it cools. Wait until the jars have cooled completely, then fit with a tight lid. Keep refrigerated for up to two weeks.

6. If desired, reheat the butterscotch in a microwave oven for 10 seconds to return it to a perfect drizzling state.

Posted in Articles, Recipes

In-Store Demonstrations

Posted on December 06, 2017 by Adriana Nelson | 0 comments

All demos are open to the public and free of charge.

Toque Blanche - Santa Cruz

December 16th, 1 p.m. - 4 p.m.
Rancho Gordo Mexican Hot Chocolate

Take a sweet break from the day with a warm cup of chocolate from Rancho Gordo.

December 23rd, 1 p.m. - 4 p.m.
Sonomic Vinegar Tasting

Tart, sweet, works to complement savory or sweet dishes. Come taste Sonomic vinegars, the secret ingredients that will revolutionize your dishes!

December 30th, 1 p.m. - 4 p.m.
Almond Butter Brownies

Almond Butter Brownies baked in USA pan. Easy relase for your baked goods, like having a sil-pat built in to your baking pans.

January 6th, 1 p.m. - 4 p.m.
Quesadillas De Bruselas (Brussel Sprout Quesadillas)



We'll be toasting some quesadillas from Nopalito cookbook in a Le Creuset Skillet.

January 13th, 1 p.m. - 4 p.m.
Vegan Cauliflower Herb-Parmesan Fritters.


Easy veggie prep featuring the Zyliss Easy Pull Chopper.

January 20th, 1 p.m. - 4 p.m.
Jewelled Quinoa Salad with Lemon Tahini Dressing


The Fagor LUX multicooker is a great tool for cooking grains.


January 27th, 1 p.m. - 4 p.m.
Salty Onion Pancakes fried in a Finex Skillet


  From Vegan Pantry cookbook by Dunja Gulin 

Posted in Upcoming Demos

Holiday Hours

Posted on December 06, 2017 by Heidi Montoya | 0 comments

December 10th-16th

Sunday: 10 am-7 pm
Monday-Thursday: 10 am-8 pm
Friday-Saturday: 9 am-9 pm

December 17th-23rd

Sunday: 9 am-7 pm
Monday-Saturday: 9 am-9 pm

December 24th-31st

Sunday: 9 am-5 pm
Monday: Closed
Tuesday-Thursday: 10 am-6 pm
Friday-Saturday: 10 am-9 pm
Sunday: 10 am-5 pm

Posted in Holiday hours, Store Hours

Sweet and Savory Gifts from your Kitchen Newsletter

Posted on December 01, 2017 by Heidi Montoya | 0 comments

 Totally Bamboo Cutting Board Set of 3                     

Match the size to the task with these bamboo made, kind-to-knives boards.

Fellow Stagg Pour Over Kettle





Built in brew range thermometer; beautiful design.

Aarke Sparkling Water Maker


This slim design fits in any modern kitchen.

Finex Cast Iron Skillet

Made in Portland OR, these stylish skillets are an instant heirloom.

Le Creuset Buffet/Casserole, 3.5 qt


This casserole works well for braising, roasting and more

Wusthof Stainless 8 piece Knife Set with Box

Quality Steak Knives are essential to the meat lover on your list


Posted in Articles

Le Creuset Day on Saturday, December 2nd

Posted on December 01, 2017 by Heidi Montoya | 0 comments

Demos / Tastings


11 am-12 pm        Toque Blanche Coffee made in Le Creuset French Press

12 pm-2 pm          Turkey Meatballs with Fresh Tomato Sauce using the                                                         Le Creuset 3.5 qt Buffet Casserole

 2 pm-4 pm         Tortilla Soup made in the Le Creuset 5.5 qt. Round Dutch Oven

Specials*  (Limited to stock on hand)

3.5qt Buffet Casserole

on sale for $149.95

Zen Kettle

on sale for $59.95

3.5 qt. Chef Oven

on sale for $199.95

8 qt. Stock Pot

on sale for $79.95

2.75 qt. Shallow Oven

on sale for $149.95




on sale for $12.50

Free Gift with Purchase 
(while supplies last)

Le Creuset Cookbook




The Cast Iron Way to Cook 

Posted in Articles

Party Popcorn

Posted on December 01, 2017 by Heidi Montoya | 0 comments

Makes 19 cups

Popcorn is always a crowd pleaser, but party popcorn is exceptionally popular! Salty, sweet, and nutty notes are paired perfectly in this special snack. Plan on making a double batch, so you can give some away, AND enjoy some at home, too!

16 cups plain popped popcorn, (all unpopped kernels removed)
1-1/2 cups almond slivers
1-1/2 cups roasted, unsalted peanuts

Sauce Ingredients:
8 tablespoons butter
1/2 cup light corn syrup
1 cup brown sugar (packed)
1/2 teaspoon Kosher salt
1/2 teaspoon pure vanilla extract
1/2 teaspoon baking soda

1.Prepare a large mixing bowl by buttering the inside; this will help prevent an overly sticky situation later on. Also prepare a large sheet pan by lining it with parchment paper.

2. Place the popped popcorn and nuts in the bowl, and stir together.

3. Make the sauce. Add the butter, corn syrup and sugar to a 3 quart saucepan and heat over medium-low heat for about 5 minutes. Stir in the Kosher salt and vanilla and continue to heat until the sauce is bubbling vigorously. Carefully, use a candy thermometer to monitor the increasing temperature and once the sauce reaches 240 degrees F, add the baking soda and stir. The baking soda will cause the mixture to bubble up quickly

4. Pour the bubbling sauce over the popcorn and nuts and immediately stir until the sauce coats all of the popcorn and nuts.

5. Spread the "sauced" popcorn in a thin layer on the prepared sheet pan. Bake on low heat in a at 250 degrees F oven for about one hour.

6. Remove from the oven and allow to cool for 20-30 minutes. Break up the party popcorn into smaller chunks, and place in food safe gift bags or tins for giving.

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Savory Marinated Olives

Posted on December 01, 2017 by Heidi Montoya | 0 comments

Makes 3 - 12 oz gifting jars

Briny, buttery, and slightly spicy olives offer complex flavors that compliment any charcuterie plate. A lovely gift for sharing, these olives take only a few minutes to assemble into something special!

1.25 lbs mixed brined olives (from your favorite, local, olive bar)
3 small lemons, zested and juiced
1 medium orange, zested and juiced
1 tablespoon crushed red pepper flakes
6 bay leaves
9 cloves garlic, peeled and slightly crushed
6 sprigs rosemary (each about 2-3 inches long)
1/2 cup olive oil, (approximate)
3 jars (12 oz size) with lids (or 4 half pint jars)

1. In a large bowl, mix the olives with the lemon zest, lemon juice, orange zest, orange juice, and crushed red pepper flakes.

2. Evenly distribute the olives and juice into the glass jars. Layer with the bay leaves, garlic, and rosemary.

3. Top with olive oil, secure the lids, and gift!

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