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About The Siuslaw news. (Florence, Lane County, Or.) 1960-current | View Entire Issue (July 13, 2016)
SIUSLAW NEWS ❚ WEDNESDAY, JULY 13, 2016 Coffee cake tailor-made for Sunday brunch Sunday brunch is a tradition for many families. h ough some families may enjoy Sunday brunch at a nearby restaurant, those who enjoy spending their Sunday mornings lounging at home can still enjoy a bountiful brunch that includes some popular staples of restaurant brunches. h erefore, when hosting your next Sunday brunch for family and friends, consider the following recipe for “Espresso-Scented Cof ee Cake” from Betty Rosbottom’s “Sunday Brunch” (Chronicle Books). ESPRESSO-SCENTED COFFEE CAKE Serves 8 to 10 8 2 tablespoons unsalted butter, chilled and diced, plus more for the pan cups all-purpose fl our www.bayviewfl orence.com 85625 Hwy 101 @ Best Western Pier Point Inn 541. 590.3000 • 7 Days - 4-9. 2 cups light brown sugar 1 teaspoon cinnamon 3/4 cup pecans, toasted and coarsely chopped 11/2 teaspoons baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk 1 egg, at room temperature 1 tablespoon instant espresso dissolved in 1 tablespoon hot water 1 teaspoon vanilla extract Confectioners’ sugar Creamy Espresso Glaze (see below) 1. Arrange a rack at center position and preheat the oven to 350 F. Butter the bottom and sides of a springform pan and then cut a sheet of parchment paper to i t the bottom of the pan. Place the paper in the pan and then butter the paper. Butter the sides and bottom of a ramekin and place, right-side up, in the center of the pan. 2. In a large bowl, stir together the fl our, brown sugar and cinnamon. Add the diced butter and rub the mixture between your i ngers until it resembles coarse crumbs. Remove 3/4 cup to a small bowl and add the chopped pecans; set aside. 3. Add the baking powder, baking soda and salt to the large bowl with the fl our mixture and stir to combine. In a medium bowl, whisk together the buttermilk, egg, dissolved espresso, and vanilla and then stir them into the dry ingredients just until well blended. h e batter should be quite thick. 4. Ladle half of the butter into the prepared pan and spread evenly with a spatula. Sprinkle half of the nut mixture over the batter. Repeat with the remaining batter and nut mixture. Place the pan on a rimmed baking sheet and bake until a tester inserted into the area around the ramekin comes out clean, 40 to 45 minutes. 5. Cool the cake to room Great Food & Specialty Cocktails Enjoy an extraordinary meal paired with a classic cocktail or handcrafted martini tonight… our recipe for a perfect evening. Happy Hour Enjoy discount food and drink specials at the bar! COMPLIMENTARY APPETIZER w/purchase of entrée Bring this ad in for discount. Of er expires 07/19/16 El Guadalajara #2 is pleased to welcome our i rst customers! WE ARE NOW OPEN FOR BUSINESS! Join us 11:00 am - 9:00 pm daily, Friday and Saturday, 11:00 am to 10:00 pm Authentic Mexican Cuisine 1517 Hwy. 101, Florence • 541-997-4549 CREAMY ESPRESSO GLAZE 3 tablespoons milk, plus more if needed 11/4 teaspoons instant espresso powder 3 ounces cream cheese at room temperature, broken into small pieces 1/3 cup confectioners’ sugar In a medium bowl, whisk together the milk and espresso powder until the espresso has dissolved. Add the cream cheese. With an electric mixer on medium speed, beat the mixture until blended, and then gradually beat in the confectioners’ sugar. h e glaze should be smooth and thin enough to drizzle over the cof ee cake. If too thick, thin with a teaspoon or more of extra milk. Specialty Salads for a healthy & delicious meal! Indulge your craving for something fresh and satisfying with our chef’s delicious salad creations. Open Daily for Lunch 11-6pm beer, wine & cocktails! Daily Happy Hour 3-6pm Try Our Unique NEW Philly Cheesesteak Sandwich topped w/cheese, bell peppers, onions & mushrooms. (w/side) ONLY $12 The Grill & Lounge at Sandpines 1201 35th Street at Kingwood, Florence Highway 101 & 35 St. 541-997-4623 Mo’s Mo’s Hi, Welcome Restaurant to ® ~ FEATURED LOW-CARB SELECTIONS ~ SALMON: Grilled, Poached, or Blackened OYSTER STEW $8.95 CHICKEN BREAST: Boneless, Skinless Breast of Chicken (fresh Yaquina Bay oysters seasoned and SKEWERS: 2 Grilled Shrimp Skewers served SHRIMP in hot whole milk broth with butter) All of the above are served with Green Beans or Mixed Steamed Veggies and a Shrimp Dinner Salad and for dessert... Monday-Friday 3:00pm to 5:00pm Local, fresh and savory dining with a view. temperature, about 45 minutes. h en run a sharp knife around the inside edge of the pan to loosen the cake. Run the knife around the outside of the ramekin to loosen it from the cake. Gently remove the ramekin and the sides of the pan. Dust the cake with confectioners’ sugar, drizzle the glaze over the top, and serve. Where good friends & great food come together! 1285 Bay Street in Old Town Florence (541) 902-8338 MARIONBERRY OR PEACH COBBLER FOR $4.95 NEW ITEMS $1.00 more for ala mode BBQ Mo's PORK RIBS: in Baby Pork for Ribs Every Month has brought special Back "Motivation Kids" with the tables which raise money James for local Gang charities that are devoted to BBQ Sauce helping the wellbeing of local children. This month Relay BLACKENED For Life is the local SALMON charity being CEASAR honored. SALAD Mo’s Old Town, Florence • Daily 11 am - 8 pm ® Mo’s Town, Florence • Daily 11 am - 8 pm Serving Old Bowls of comfort for Over 50 Years Serving Bowls of comfort for Over 50 Years • 541-997-2185 Surfside Restaurant Weekly Free Meal Giveaway! Enter the Surfside Restaurant’s weekly drawing for a FREE lunch giveaway! Stop by and fill out an entry form or leave your business card, for your chance to win. We will notify one winner every Monday. Enter today! Call for questions or Reservations 541--997--8263 88416 1 st Ave. Florence 820 Hwy 101, Florence 541-590-3669 7am-9pm • 7 days a week Family Dining Proudly serving local K-Bar Beef CYAN MAGENTA YELLOW BLACK 8 B
