8 plum tomatoes, quartered ¼ cup balsamic vinegar 1 tablespoon olive oil Salt and freshly ground black pepper, to taste 1. Heat oven to 400 degrees. In a medium bowl, combine all ingredients, and toss to coat tomatoes. 2. Spread mixture on a baking sheet, and transfer to oven. Bake until skins shrivel and tomatoes […]
Herb Cream Cheese
January 1, 2009 by Leave a Comment
8 ounces cream cheese, room temperature 1 teaspoon freshly ground black pepper 2 tablespoons parsley, minced 2 tablespoons scallions, minced In a medium bowl, combine all ingredients, beating with a wooden spoon until creamy; set aside. This mixture can be stored, refrigerated in an airtight container, for up to 1 week.
Breakfast Burrito
January 1, 2009 by Leave a Comment
The traditional Mexican burrito takes on a whole new dimension in the hands of Sara Foster. Sara fills them with scrambled eggs and any number of ingredients, from ham and potatoes to brie, and serves the burritos for breakfast to her hungry customers. This recipe is one of her favorite combinations. For a no-fuss brunch, prepare as many of the elements in advance as you can.
Classic Sour Cream Coffee Cake
January 1, 2009 by Leave a Comment
This classic cake is one of our most popular breakfast breads. It keeps well (up to 2 or 3 days) and is delicious warm or at room temperature. The Brown Sugar–Pecan Filling can be made ahead; the cake freezes beautifully and is wonderful for brunch or tea.
Foster’s Homemade Granola
January 1, 2009 by 1 Comment
When I opened the Market, I had many customers request that I offer granola. I tasted a bunch of different brands, but I didn’t like any of them; they didn’t taste fresh. I’d never made granola before, but I figured it couldn’t be that hard. I started playing with different fruits, nuts, and seasonings and eventually, after lots of testing and tasting, came up with this. It’s one of our most popular breakfast items, served over vanilla yogurt with seasonal fruit. The same customers who eat it for breakfast often leave with a bag to take home.
Blueberriest Muffins
January 1, 2009 by 1 Comment
These blueberry muffins are the only ones that we’ve made every day since Foster’s opened over a decade ago. That’s over four thousand days of blueberry muffins! Our customers demand them; they’re delicious plain or with butter. Adding finely chopped blueberries to the batter–in addition to whole berries–is the key to these moist, flavorful muffins. They freeze well, so make an extra batch for hurried mornings.
Cream Cheese Frosting
January 1, 2009 by Leave a Comment
Makes about 5 cups frosting ½ pound (2 sticks) unsalted butter, softened Two 8-ounce packages cream cheese, softened 5 cups confectioners’ sugar 2 tablespoons grated orange zest or lemon zest 1 teaspoon pure vanilla extract 1. Place the butter and cream cheese in a bowl and cream together with an electric mixer until light and […]
Super-Moist Carrot Cake with Cream Cheese Frosting
January 1, 2009 by 1 Comment
This classic carrot cake is one of our favorites. It’s a great cake to make year-round or for a special occasion.
Foster’s Pimiento Cheese Spread
January 1, 2009 by Leave a Comment
This is a sophisticated spread that can be used for party hors d’oevres or sandwiches
Grilled Eggplant Parmesan with Fresh Mozzarella
January 1, 2009 by Leave a Comment
This is a much lighter version of the traditional Eggplant Parmesan. Makes a great side or main course vegetarian dish.