Cocoa & Fig: In the News

Cocoa & Fig has received some wonderful accolades over the last couple of weeks! We would like to thank our loyal customers who have supported us over our first months in business. We never could have done it without you! Here are the links:

Goodies to be found at the Prior Lake Farmer's Market on wcco.com
Karla Haugen talks about various vendors at the market and what they have to offer.
Cocoa & Fig: fresh fruit tart.

Cocoa & Fig in the Star Tribune
Taste Section writer Rick Nelson on Cocoa & Fig at the Prior Lake Farmer's Market.

Cocoa & Fig and two lakes, Prior and White Bear
Food writer and restaurant critic, Rick Nelson, reviews Cocoa & Fig products.

Brioche

Brioche. Oh buttery, melt-in-your-mouth brioche. Just saying the word brings a smile to my face. This lovely little French dough that is enriched with butter and eggs is really more of a pastry than a bread. Here at cocoa & fig we like to eat our brioche for breakfast. Our new cream cheese brioche is sprinkled with coarse sugar, baked and filled with our signature cream cheese filling. I've heard that many are already addicted!

In Season: Asparagus

This posting is a little late, but that's because we've been so busy lately. (More on that later.....) Asparagus is one of my all time favorite vegetables and that's because it's so versatile. We love it best hot off the grill. Season with a bit of s&p and extra virgin olive oil and your good to go. We also add it to stir-fry, risotto, salads, and especially egg dishes. And what goes better with eggs than bacon? And you know what else likes bacon? Asparagus, yep, they're like peanut butter and jelly, it just works. Our latest seasonal item at the market......

Bacon, Asparagus & Swiss Quiche

Many of you may have noticed how quickly the quiche sold on Saturday. These little guys have become the talk of the town, quite literally. Stop by early to get yours, or call ahead and pre-order.

Go Eagles!

We made this cake and coordinating baby cakes for an Eden Prairie Graduate. We thought incorporating red and black as well as the school emblem resulted in a cake with a lot of school spirit.

Congratulations Sarah!

Flip Flops!

What's more fun than making cakes? I know! Making flip flop cakes! We love taking on new challenges, and this was something we'd never done before. The client asked us to design and create two cakes in the shape of flip flop sandals. We were so excited to make these cakes and look how beautiful they turned out.

Happy Birthday Ann!!

Brunch Buffet

Last week we had the pleasure of catering a brunch buffet for a baptism. This brunch was served in the client's home and included some of our favorite brunch items.

Deep Dish Quiche: Ham & Gruyere with Fresh Tomato


Tomato & Avocado Salsa


Banana Stuffed French Toast
Bourbon Pecan Maple Syrup


Garlic & Rosemary Roasted Fingerling Potatoes


Fresh Berries: Strawberries, Blueberries, Raspberries, Cherries & Blackberries

Baptismal Cake

Dark Chocolate Fudge Cake with Caramel Icing

Hand-Cut Footprints and Decoration

Individual Quiche

After three weeks at the farmer's market in Prior Lake, we realized there was a need for more savory breakfast items. We've heard wonderful comments about our savory ham & cheddar scones, but you were looking for more. We were also hearing cries for a vegetarian item. And so after a few brainstorming sessions and a whole lot of tasting, we launched our newest item: individual quiche. Now don't let the name fool you, these little guys are packed with flavor! I think anyone that's tried one will agree: real people eat quiche!

The Carnivore
Farm on Wheels' breakfast sausage, peppers, onion, mushroom,
cheddar cheese & jalapeño

The Vegetarian
zucchini, peppers, onion, spinach, sun-dried tomato, basil & goat cheese

In Season: Rhubarb

At Cocoa & Fig we think it's important to use seasonal foods. This way, you get maximum flavor from every ingredient. And we think it's fun to see what's growing in the back yard. We're starting our "In Season" postings to give you an insight into what we're cooking with in our kitchen!

Rhubarb is one of those foods.... you either love it or hate it. After living in many other parts of the country, I can say that true Minnesotans love their rhubarb. It's one of the first signs of Spring. Large rhubarb plants that have laid dormant throughout the winter begin to sprout again showing their brilliant red colored stalks for all to see. We have three giant Canadian Red rhubarb plants in our yard and each Spring I eagerly await their arrival.

It is best to harvest rhubarb right before using it. Choose long, firm stalks that are brightly colored. Only remove the leaves and keep well chilled until ready to use.

Rhubarb is very tart on its own, so combining it with fruit is common in many recipes. Strawberries are a natural selection. Currently we have two rhubarb items on our menu.

Strawberry Rhubarb Muffins

Strawberry-Rhubarb Galette

If you've never cooked with rhubarb you should try it this season. You can find rhubarb in just about every garden in Minnesota... like I said Minnesotans love their rhubarb!