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Pack a Picnic Recipes (FB LIVE August 20)

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Hello Foodie Friends! AnnMarie and I had a great time today on “location” . If you watched live, you saw our antics sideways because neither of us realized it would post in the opposite orientation. If you sat through the entire clip we applaud and clink our glasses to you!

Today we paired two canned wines (YES, I said CANNED) with a simple light lunch/easy appetizer of Roasted Turkey and Cheddar wraps (or pinwheels, depending on how you slice them) Our platter had both, and we added fresh fruit, figs, olives and mini-pickles to round out the spread. Here’s the recipe , along with the wine pairings. We shopped at Wegmans, Trader Joe’s and our local farm market for everything! Let us know if you try this, or most importantly, if we have sold you on wine in a can!

Picture perfect picnic with super simple wraps, fruit and wine in a CAN! Don’t judge…it is really good!


Turkey Cheddar Wraps

4 ounces cream cheese spread (from 8 oz container)

*Homemade spice mixture (see below) OR – try the Trader Joe’s “Everything but the Bagel ” seasoning . Both are delicious!

4 (8 inch) flour tortillas ( I used a combo of white and whole wheat)

1 pound roasted turkey (I used Boar’s Head from the deli)

8 slices mild or sharp cheddar cheese

*Spice mixture : in small mason jar , combine 2 tablespoons each of dill, parsley, onion powder, and garlic salt. Shake until thoroughly combined. Sprinkle roughly 1 tsp. on each tortilla, after you spread the cream cheese. You’ll have enough left over to store for another batch later. Try it in sour cream as a spread or dip!

To assemble:

Spread thin layer of cream cheese on each tortilla, sprinkle with your choice of seasoning (see above).

Top with the two slices of cheddar cheese and 4-5 slices of roasted turkey

Roll tortillas and wrap in plastic wrap. Store in fridge 2-3 hours or overnight.

When ready to serve, remove plastic wrap and slice off ends, cut in half (for a wrap served sandwich style) or, slice off ends and cut on the diagonal into 4 pieces for appetizer style pinwheels.

AnnMarie’s wine picks:

Day Owl California Rose

Crafters Union Rose

(both found at our local Wegmans)

Cheers to Tuesday, picnics, and fine wine in a can !

Gina

Extra Credit Sangria

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It’s “Thirsty Thursday” in the kitchen and I’m sharing that DELICIOUS white sangria that AnnMarie made last week on our FB Live. Missed it?

Watch here: “AnnMarie and Gina talk Sangria“

What makes this “extra credit”? The addition of your favorite fruit and a little light rum! And with school about to start (or maybe it already started for you/your kids!) it’s a nice way to toast the start of the fall fun!

AnnMarie’s “Extra Credit” Sangria

1 chilled bottle of dry white wine

1/4 cup light rum

3 cups seltzer (or sprite/7 UP)

sliced fruit (we used fruit in season- peaches, cherries and nectarines)

Simple syrup or your favorite sweetener (to taste).

In a pitcher, combine all ingredients except seltzer or Sprite/7 UP. Cover and chill four hours or overnight. Pour in seltzer or Sprite/7 Up right before serving.

Cheers!

Gina

Julia’s Birthday Quiche (Bacon and Onion)

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If you caught our Facebook live this morning, you saw AnnMarie and I in full on “Julia Child” mode as we celebrated her birthday a few days early . The following recipe is my spin on the classic quiche that the Julia herself loved to eat! At the bottom you’ll see the wine pairing suggestions, as well as AnnMarie’s additions to the tasting notes.

Remember, make it your own! Bon Appetit!

Ingredients:

  • 2 Premade pie crusts (par-baked) OR get your inner Julia on and make your own crust from a favorite recipe.
  • 1 pound thickly sliced bacon, cut into 1/2-inch dice
  • One onion finely chopped
  • 1 teaspoon chopped fresh thyme leaves (I added Herbes de Provence, too)
  • Salt and freshly ground pepper
  • 8 ounces Gruyere cheese, shredded
  • 6 large eggs
  • 2 1/2 cups heavy cream

How to make it:

  1. In a large skillet, cook the bacon over moderately high heat, stirring, until browned and crisp, about 7 minutes. Drain the bacon, leaving 1 tablespoon of fat in the pan. Add the onions and thyme to the skillet, season with salt and white pepper and cook over moderate heat, stirring occasionally, until the onions are softened but not browned, about 5 minutes. Transfer to a bowl and let cool. Stir in the bacon and cheese.
  2. Divide the bacon-and-onion filling between the pie shells. In a bowl, whisk the eggs and heavy cream. Season lightly with salt and pepper. Pour the custard into the pie shells and bake for 30 minutes, rotating the sheet halfway through for even baking until puffed and lightly browned. Transfer the quiches to a rack and let cool for 15 minutes. Cut the quiches into wedges and serve.

The quiches can be covered and refrigerated overnight, then reheated before serving. They pair well with Bordeaux style wines like Semillon and Sauvignon Blanc. AnnMarie paired our quiche with a red Bordeaux, and it was fabulous! Cheers!

This Bacon -Onion quiche recipe is easily adaptable. Use your favorite meats, cheeses and veggies.

Original recipe found on www.foodandwine.com “Bacon and Leek Quiche”

Follow Gina on FB www.facebook.com/fromginaskitchen

Follow AnnMarie on FB www.facebook.com/AnnMarie’s VIP Wine Cellar

Wednesday Kitchen Wisdom

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Happy Hump Day, Foodie Friends!

It has been a very long time since I’ve posted anything. If you are a subscriber, you get my weekly market emails. If you follow me on social media, you are all caught up of what I’ve been baking and celebrating!

Summer is a crazy busy time for all of us, and I’d like to make your custom cake orders to be EASY BREEZY!

So, I want to share two posts I’ve written for my website that will shed some light on two important questions folks have when placing a custom cake order:

Why are custom cakes expensive? and … Cake serving sizes.. the how and why!

Read all about it here: https://fromginaskitchen.com/2019/06/11/why-does-it-cost-so-much-to-buy-a-custom-cake/

And here: https://fromginaskitchen.com/what-size-cake-should-i-order/

Happy Reading! Email me with comments or further questions. The article on cake servings got a few comments on my FaceBook page when I reposted it from the Wilton site. I am curious to hear what you all think!

Make it a great day in YOUR kitchen!

Gina

Why does it cost so much to buy a custom cake?

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Out of all the most frequently asked questions, this one is the one NEVER asked, but is on every customers mind after either A) placing an order with a custom baker, B) Researching websites  of local bakers and comparing prices, and C) heading to Walmart or Costco after spending time on the phone (or see B) inquiring about custom cake ordering with local baker. 


I’d like to shed some light on the subject here. 

  • Besides the actual ingredients, TIME goes into your cake. 
  • The time it takes to bake and decorate a cake is only a fraction of the time spent on your custom order. Custom means you are getting what you want , built around your tastes, theme and party size.  
  • There is often a great deal of time spent working with customers to get their order just the way they want it. We answer emails, take phone calls, respond to texts , and answer FB messenger. Sometimes all of the above on one order, before we even turn the oven on!  
  • Once we get the details in writing, more time goes into shopping for ingredients, ordering special images or candies/edible decorations, as well as ensuring we have an appropriate sized cake box to hold your custom order safely and securely ! 
  • Even with shopping at wholesale stores and restaurant supply shops, real, high quality ingredients are not cheap. Here at “From Gina’s Kitchen” we use real butter and vanilla. Not imitations. Because we like to serve you what we serve our family. 
  • Once the shopping is done, Its time for the fun part- the baking and decorating! Here we take quality ingredients chosen just for your order, and spend time and care to making your cake taste as delicious as it is beautiful! 
  • Your custom cake isn’t sitting in the freezer waiting for you to pick it up on a Tuesday after you’ve called Monday night.
  • Your custom “sheet “ cake from a small baking business isn’t the same as what you’d get a Costco. 
  • Your custom cake isn’t sitting in a window with four other cakes that look just like it.
  • Your custom cake is waiting for you to place an order, (preferably two weeks in advance of your event) , and will be unlike any cake you ever got from Walmart or Costco. 
  • Because you didn’t get it from either of those stores.   
  • Cost of running a small, custom baking business “the right way“. These vary by the business itself but some of the costs that bakers like FGK have are: commercial kitchen rental, insurance, taxes, advertising, marketing, labelling, packaging, salary, equipment, etc. Note: that many home-based bakers choose to take shortcuts to reduce costs. FGK is not one of those businesses.
  • Time, quality ingredients, custom details, and overhead expenses add up to one delicious dessert that may just seem like flour , butter and sugar. But when you factor everything that goes into a custom cake, you’ll see that little price tag is worth splurging on every once in awhile .

“Being Intentional Today”

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Happy Monday, foodie friends!

Today’s post is a little spotlight on a recent kitchen guest (I should say repeat guest) that shares my love of Jesus, friends, and desserts!

Sonia Santos is the visionary behind “Intentional Life Ministries”, a multi-generational /multi-cultural group of powerful women who meet monthly to celebrate womanhood in love and prayer. Borrowing from their Facebook bio, Intentional Life Ministries encourages “meaningful and encouraging relationships rooted in the word of God.” One of her focuses in the ministry centers around everyday life and overcoming the stigma of domestic responsibilities. My kind of group!

The ministry recently celebrated their 6 month anniversary with good friends, good food and fellowship. I have been baking for their brunches for the past three months, and Sonia is always gracious and asks me to join them. One day I will, but duty calls on weekends for this baker gal, and I have to let my desserts have all the fun.

If you are looking for the opportunity to unplug from the stresses of daily life and surround yourself with encouraging and uplifting women in a faith filled environment, I suggest you make your way to the next Intentional Life Ministries meeting on April 13th.

Visit them on Facebook at www.facebook.com/IntentionalLife Ministries, and on Instagram at www.instagram.com/beingintentionaltoday

In the meantime, take a peek at their beautifully striking logo, on both cake and cookies!

Sunday around the kitchen table

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Finally. I’m back to posting – it only took me 20 days into 2019 to get back around the kitchen table!

I’ll be honest- it was an amazingly busy but fun holiday season. The month of December flew by in a blur of red and green, lol. Thank you to all who placed orders, attended my events and celebrated throughout the month with sweet treats from the kitchen.

2019 has started off with lots of exciting changes and announcements. Friday we announced our “Kitchen Collaboration” with local artist Kathy Nance. Missed the FB post? Check it out here .

You can place your orders through our email link on our NEW website. Due to the custom detail work of the cookies, limited gift sets will be on sale . Deadline to order is February 1. After you place your gift order, take a few minutes to take a look at the new gallery, FAQ section, and pricing pages. We also have an events calendar now, where you can see at a glance what kitchen fun we will be having each month. We already have three exciting events up there!

Saturday January 26 the kitchen will be on the road at Battlefield High School for the annual “Haymaker STEAM Event”. Students from all over PWC schools will be participating in a number of science, technology, engineering, arts and math demos. Take a break from learning and grab hot food, cold drinks, and DESSERTS from yours truly as a variety of food vendors and trucks feed the masses that day. The kitchen will be open 9am-2pm, but the expo continues until 3pm.

February 6th is the first kids cupcake decorating demo of the year! The kitchen will be working with the Manassas Park Community Center to offer childrens baking and cooking demos monthly. Register here. Hope to see you there!

Later that week, on Saturday February 9, the kitchen is catering a royal tea party! We have been commissioned to create custom themed desserts for Rapunzle and Cinderella and their guests. Want to attend the celebration? order ticket today through Party Princess DMV.

Well, time for me to get back in the kitchen, and for you to enjoy time around YOUR kitchen table.

Stay warm on this cold January Sunday my foodie friends! I look forward to meeting you again – next Sunday, around the kitchen table.

Blessings for a great week ahead.

Gina


It’s the Most Wonderful Time of the Year!

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Good morning and happy Sunday foodie friends!

It’s that wonderful, crazy, busy, fun filled time of the year for all of us. Today around the kitchen table we can celebrate a LOT- first weekend of December, first Sunday of Advent, first day of Hanukkah, and the start of all those fun town events with parades, trees lightings, and Santa arrivals!

Yesterday I had a great time in Haymarket as I got the chance to meet, greet, and feed so many of you who braved the rain and cold to stop by the Holiday event! A merry time was had by all. If you missed me yesterday… you have another chance to stop by the kitchen next Saturday, December 8th in Old Town Manassas. I can make your gift shopping a little easier that day! I’ll have food gifts packaged and ready to share around your kitchen table or, drop off to a friend or neighbor. Hope to see you next weekend. A friendly reminder to bundle up if you visit.. baby it will be COLD outside!

The holidays aren’t the only thing happening in the kitchen this month. Birthdays are also on the calendar! I did my first December birthday cake this weekend and I will have a few more cakes to share over the next few weeks. Pictured here is a fun birthday/hockey team party cupcake-cake. Thanks, Traci, for the order!

IMG_9568.JPG


Anyone who knows me knows I LOVE hockey so this order was so much fun for me! I like the idea of celebrating as team, and this Piedmont Predator team knows how to celebrate! Not only did the team enjoy cupcakes, but they decorated their own Stanley Cup sugar cookies. Yes, I have a cookie cutter for that, lol!

So much fun around the kitchen table this month. Thanks for following along. It’s off to spend some time in the kitchen now.. so enjoy your week, and take a few minutes to enjoy time around YOUR kitchen table during this busy month.

Love and blessings from my kitchen to yours.

Gina

Holidays in the Kitchen

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Hello my dear foodie friends!

I hope this post finds you doing well. I hope you had a wonderful Thanksgiving, spent around your kitchen table with family and friends. I was lucky enough to have my college kids home for a few days, and my flight attendant daughter home this week. I had a few days of overlap where I had all three home together and I cherished every minute of it.

I LOVE Thanksgiving (it’s my favorite holiday) but now that it’s over, I have to get ready for all the kitchen happenings in December. I also want to remind you all to place your holiday orders SOON! Cookies, cupcakes, cakes, gifts for teachers, co-workers, clients, neighbors, anyone you want to spoil this holiday season with a treat from the kitchen! Just remember to place that order SOON. How soon, you ask? TODAY, lol. Contact me for details. I’ll be baking up until December 21. After that, the kitchen will be closed until the new year.

My calendar is filling fast, and the month starts off in Haymarket, at the annual “Holidays in Haymarket” event. I’ll be in the heated tent with other local small food businesses from 3pm-6pm. We will be set up at the Town Hall parking lot (same spot as farmers market!)

Bring the kids to to see Santa, enjoy a cup of hot cocoa and roast a few marshmallows around the firepit. After that, pop into the kitchen for some early Christmas sweets and treats. I’ll have all the holiday favorites, including gingerbread.

December 8th I’ll be in Old Town Manassas, celebrating the holidays at their annual “Holiday Market”. So excited to be a part of those festivities, as the Santa Train will be treating kids of all ages to the wonders of rail travel into Clifton and back, with Mr. C himself on board! The market will be set up in front of the museum (on the lawn) across from the train station. You’ll find that the kitchen will be stocked with sweets, treats, and cupcake decorating for kids.

In between, I’ll be filling special orders for all the good little girls and boys… so be sure to get on my “nice” list. Don’t forget to mention this blog post at either of my holiday events and receive 10% off your purchase.

Thank you for your support over the past year. Many of you met me at the farmers markets, followed me on social media, or discovered me via Google Maps. Thanks so much for your special orders, purchases and referrals. All the likes, shares, and love on Facebook and Instagram can’t compare to talking with you at vendor events and helping you decide on the perfect cake or dessert for you special occasion. It’s an honor and privilege to be invited into YOUR kitchen. Here’s to more kitchen fun in 2019!

I hope to see you at one (or both) of my holiday events next week.

Lots of love from my kitchen to yours-

Gina

Sunday Around the Kitchen Table

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Hello there, foodie friends! Long time no blog post!

Fall officially began last weekend, now here we are on the last day of September. I don’t know about you, but I blinked and summer was over! I had a busy and productive summer in the kitchen, getting out to the farmers markets and meeting new friends, baking for many of your special occasions and coming up with exciting new ideas for the future.

Today I thought I’d take a few minutes around the kitchen table to reflect on a few things as well as look ahead with what’s on the horizon in the kitchen.

This past week I celebrated the one year anniversary of “From Gina’s Kitchen”, and my journey as small food business entrepreneur. What a year it has been! From taking the “Foundations” course at Frontier Kitchen, filling special orders, recipe testing, joining business networking groups, managing business finances and working each week at the farmers markets, it’s been exciting times for me. Exciting is just one way to describe it though. Scary, yet fulfilling. Challenging, but rewarding. Fun, but at times stressful. I wouldn’t trade a minute of it, though.

You may have noticed that some things have changed in the kitchen over time (locations of farmers markets, pricing structures, cake contracts) and some stayed the same (quality of my products, dedication and attention to detail). In the future you are going to see more of the same, with a little something new here and there… new logo, new website, pop-ups and demos, and more blog posts! Behind those changes will still be the homemade goodness you have come to know and love about the kitchen, though.

In the future you’ll see more kids cupcake decorating demos, like the one I offered yesterday. To see pictures from the event, visit my Facebook page

https://www.facebook.com/fromginaskitchen/

October begins tomorrow and I’m eager to start the new month and all it has to offer. Some highlights for you are :

  • Exit 40 Farmers Market (last day is Oct. 25th)
  • Mark your calendar for October 27- the Kitchen will be on the road in Old Town Manassas at the “Holiday Crafts, Desserts and Sweets” event.
  • Halloween! Order your treats ASAP!

I look forward to spending more time with you all in the kitchen. If you aren’t already signed up for my newsletter, take a minute to sign up here https://www.fromginaskitchen.com/. As a regular kitchen visitor you’ll be the first to know about events, discounts and kitchen happenings.

Enjoy your Sunday evening, and thanks for stopping by the kitchen table.

Blessings for a great start to the week and new month ahead!

You know what to do… log off/hang up, hang out, around YOUR kitchen table!

Gina