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Iconoclast Bakery: Red, white and blueberry pie

Posted by Fred Steiner on Monday, July 6, 2015

Katie Hohenbrink’s Red, White and Blueberry Pie
This pie was second place at the Bluffton Relay for Pie pie-baking contest.

1 prebaked pie crust

Fruit filling:
1 ½ cups sugar
1 ½ cups water
¼ cup plus 1 ½ teaspoons cornstarch
4 Tablespoons plus 1 ½ teaspoons strawberry gelatin
1 pint fresh blueberries
1 teaspoon lemon juice
1 pint fresh strawberries

Cream filling:
½ cup whipping cream
8 oz. cream cheese
1/3 cup sugar
½ teaspoon vanilla

Whipped topping
Star cutouts for garnish

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Iconic Bakery: Annette Stuckey's Raspberry Buttermilk Pie

Posted by Fred Steiner on Friday, July 3, 2015

Annette Stuckey’s Raspberry Buttermilk Pie

Serves 8

1 1/2 cups buttermilk
3/4  cup sugar
1/2  cup (1 stick) unsalted butter, melted
1/4  cup all-purpose flour
5  large egg yolks
1  teaspoon pure vanilla extract
1/4  teaspoon kosher salt
9-inch basic flaky piecrust, parbaked
1/3  cup raspberry jam
1/4  cup toasted sliced almonds

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Mustard Seed Cafe Father's Day fundraiser set

Posted by Fred Steiner on Monday, June 15, 2015

The Mustard Seed Cafe, Bluffton, will host a fundraiser on Father's Day.

The event is held Sunday, June 21, from 5-8 p.m. by the Mustard Seed Café and Cavalier Distributing at the Mustard Seed Café at 562 N Main St., Bluffton.

Proceeds will be sent to Island Dolphin Care, Key Largo, Fla., to sponsor a week of joy through dolphin assisted therapy for Logan Bell. Logan is a young adult born with FG Syndrome, a genetic disorder causing mild to severe developmental delays and other medical concerns. For more information on Island Dolphin Care, visit www.islanddolphincare.org.

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You'll like Mustard Seed Cafe's June menu features

Posted by Fred Steiner on Tuesday, June 9, 2015

Mustard Seed Café, 562 N. Main St. Bluffton, announces the following features for the month of June:

●Beer-Poached Swordfish Steak in sauce over white beans, roasted tomato, baby carrots and olives

●Seasoned Pork Chops with smoked gouda grits, fried cabbage, arugula and balsamic blackberry sauce

●Cajun Shrimp Carbonara with andouille sausage, bacon, tomato, peppers, shrimp and gorgonzola

●Chicken Ranch Flatbread—our house ranch dressing, mozzarella, seared chicken, bacon, tomato, cheddar cheese, green onion

●Strawberry Mousse with ricotta cream and caramel

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Mustard Seed Cafe plans Mother's Day brunch

Posted by Mary Pannabecke... on Wednesday, May 6, 2015

Mustard Seed Café, 562 N. Main St. Bluffton will be serving a Mother’s Day 4-Course Brunch May 10 from 10 a.m. to 2 p.m. Reservations are suggested; call 567-226-1120.

ADULTS

1st Course - Choice of
Avocado Blue Cheese Salad or
Creamy Spring Onion Soup

2nd Course –Baked Egg Cups
Choice of Caprese or
Southwest

3rd Course– Choice of
Coffee-Rubbed Filet Mignon with Mushroom Gratin & Shallot Sauce
Chicken Crepes with Brie, Spinach and Artichoke Cream
Smoked Salmon with Lemon Risotto and Asparagus

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Mustard Seed Cafe featured in May issue of Ohio Magazine

Posted by Fred Steiner on Monday, May 4, 2015

Mustard Seed Café, 562 N. Main St. Bluffton, is featured in the May 2015 issue of "Ohio Magazine."

Lemon Blackberry Shortcakes get top billing on the cover of the magazine and there is a photo of the summer dessert inside.  Chef Rhonda Moor says that her grandparents’ backyard berry patch inspired the fresh fruit she uses to create the “sweet compote that spills out from between two layers of a rustic shortcake.” 

She indicated that her favorite food memories go back to her grandparents - the many delicious meals experienced with them and the incredibly loving environment in which they were provided.

The May dessert feature at the cafe will be the shortcakes.

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