Retail Roundup

Hi everyone,

Shannon here. I recently joined the team at Heirloom as sous chef. I'll be working with Chef Schu on menus, teaching classes, and digging my hands into a few other parts of the business. I wanted to start by introducing you to the host of new products we have for sale in the shop--from bright Vieiru Spanish olive oil and classic Maldon sea salt for your everyday cooking to local tuna jerky and house-made coconut granola, perfect for throwing in your pack for a hike. We take great pride in working with local companies and wanted to share a few of the stories behind the products with you. Stop in anytime for a sample and ask for me by name if you're looking for ideas to use in recipes--I'm happy to chat and offer suggestions!

St. Jude's Tuna

St. Jude's is a family-run business based out of Seattle. Started in 1978 by Joe Malley in Sitka, Alaska, the Malleys (Joe and wife Joyce), have fished everything from salmon to halibut to black and pacific cod around the Gulf of Alaska. The two spent 12 years living aboard their vessel before settling onto solid land to start a family. Currently they troll solely for the pristine Albacore tuna they can and dry for jerky. Hawaiian and honey jerky and canned sea salt and smoked tuna are available in the shop. Stop by for a taste and to chat about recipe ideas like smoked tuna dip and a classic niçoise.

Mayana Chocolate Bar

Husband and wife team Daniel and Tamara Herskovic found their love of chocolate while learning to master the difficult process of chocolate artisanship. With Daniel in the kitchen and Tamara on the design end, their collaborations have earned them numerous awards. Pulling from his time working with the country's top chocolatiers, Chef Daniel marries age-old technique with adventurous new flavors in the Coconut Dream Bar (crispy coconut, salted caramel), and the Kitchen Sink Bar (peanut butter, pretzel, crispy rice, fleur de sel, caramel).

Elderflower Syrup

Elderflower is a fragrant, flowering plant native to the Pacific Northwest. The plant produces berries (blue and red), and foraging the flowers to make syrup is a common practice in much of northern Europe. It can be hard to find a good elderflower syrup, so we put our trust in D'arbo's. Decades of experience along with a gentle processing method and the finest ingredients make D'arbo's delicious and dependable. Another family-run business, the D'arbo's began producing fruit jams, syrups, and liqueurs in 1879 in Austria. With numerous awards and over 130 years of experience, their products make a silky elderflower cake or an elderflower cordial really sing. You can even throw a splash into champagne for a a glass of bubbly taken up a notch. Scroll down for Chef Schu's naturally gluten-free recipe for an elderflower cake and stop in the shop for more info (photo of cake above).

Elderflower Syrup Cake Recipe

When the urge to bake arises, this simple cake with a moist and slightly crunchy texture can be made and eaten within 2 hours. It is a sweeter cousin of cornbread; incidentally, it’s also gluten–free. The glaze contains a bit of liqueur, but the alcohol burns off when heating it…so it’s ok for the kiddos too! Recipe inspired by Nigel Slater

1 cup butter, room temperature (more to grease the pan)

1 cup sugar

2 2/3 cups almond meal (Trader Joe’s is best bet!)

3 eggs

1 ¼ cup corn meal or polenta

1 ½ tsp baking powder

zest and juice of 1 lemon

For the Glaze:

juice of 2 lemons

4 tbsp honey

2/3 cup elderflower syrup (D'arbo brand)

To Serve:

½ cup plain Greek yogurt

1 tbsp cream or milk

Fresh berries

Prepare an 8” or 9” springform pan by rubbing all sides and bottom with butter, then line the bottom with a round piece of parchment paper.

Preheat oven to 350 degrees. Beat the butter and sugar together in a standing mixer for 2 minutes, scraping the sides to incorporate evenly. Next pour in the almond meal and mix evenly. Mix the eggs in one at a time. (A good tip: break eggs into small bowl before pouring into mixer to avoid shells) In another bowl, mix the corn meal or polenta with the baking powder. Fold it into the butter and sugar mixture and then add lemon zest and lemon juice.

Transfer the cake mix into the lined pan and smooth the top. Bake for 30 minutes, then turn the heat down to 325 degrees and rotate the cake for even baking. Bake another 25 minutes.

To make the glaze, squeeze the lemon juice into a small saucepan. Add the elderflower syrup and honey and bring to a boil for about 5-8 minutes. It should have the consistency of a thin syrup.

When the cake is still hot out of the oven, evenly pour the glaze over the cake. Let cake cool. Slice into pieces and serve with yogurt thinned with some cream and some berries.