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May 2010
Coming up on
2 years!
Orange Almond Cake recipe
New York Times review
Jazz Supper Fridays - throughout May & June
ONLINE OPTION for GIFT CERTIFICATES
Catering is moving along well...we'd love to help make your party!
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What are people saying at we move toward the year 2 mark?
Greetings!
As so many of you know, our comment cards are vital to us: for ongoing continuous improvement and as one way we know what you, our customer, wants to see from us.
Here is a sampling of the last few weeks' comments:
"always a delightful experience - thank you"
"I have recommended to everybody. I love the ambience and the food"
"a thoroughly delightful & delicious experience!"
"absolutely will recommend! I've already brought some friends here. We love it!"
"Wonderful food - bread was delicious - gracious service! Thanks!"
"The service was excellent. The french toast with fruit was tasty. They even made Choc Chip pancakes per our request!"
"food & service are always special"
"We love this place. We have been here before & will be back"
"The food was fabulous. The coffee & desserts were especially good & reasonably priced"
"First visit - excellent"
Thank you all for continuing to let us know both the things you enjoy & what you'd like to see us improve.
Sincerely,
Bob and Karen Finigan
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Orange Almond Cake - gluten free
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One of our most popular new desserts!
unsalted butter for greasing
2 oranges
1 lemon
6 eggs
2 1/4 c superfine sugar
5 1/2 c ground almonds
1 rounded teaspoon baking powder
3/4 c apricot jam for glaze
Preheat oven: 350 F
Put oranges & lemon in saucepan & cover with water. Place a lid one & bring to boil then turn the heat down & simmer for 1 hr or unti fruit can be easily pierced.
Deseed oranges & lemon, then process to a puree in food processor. Put bowl aside.
Beat eggs & sugar until just combined - don't overbeat.
Add orange & lemon puree to eggs & sugar then fold in ground almonds.
Mix well, spoon into prepared tins & bake for about 35 mins.
Cool in tins
Put jam in pan with 1/4 c water & bring to boil. Keep on high heat for short time until mixture reduces. Strain glaze to remove any lumps.
Immediately brush the cakes with glaze while still hot.
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BR in NYTimes!
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QUICK BITE | CRANBURY
Irish Inspiration; French Twists
By KELLY FEENEY
It's tempting to make a meal of the crusty breads at Blue Rooster Bakery and Caf� in Cranbury - at least until you try a sandwich with fillings like chicken salad flecked with pears and walnuts ($10). Soups and salads are also among the offerings at this elegant yet casual cafe situated in a Victorian house.
Bob and Karen Finigan opened the Blue Rooster in the fall of 2008, inspired by their experiences in Ireland, where they had lived and worked, he in technology and she in consulting. In Dublin, Mr. Finigan ended up enrolling in culinary school and studied baking, something he had always wanted to learn, he said.
Mr. Finigan, 55, makes his loaves by hand, including baguettes, olive levain and Irish soda bread ($3 to $5.50 a loaf). Ms. Finigan, 51, manages the bakery and the cafe, which seats 32 (plus 10 on the porch).
The menu is somewhat French-influenced - "it's driven by food that I like personally," Ms. Finigan said - with mostly breakfast and lunch choices, some that change daily. Savory quiches, p�t�s and crepes are made, when possible, with local eggs and vegetables and herbs from Blue Rooster's backyard garden. Dinner is served Thursday through Saturday, with entrees like lobster ravioli and steak au poivre (priced from around $18 to $25).
Afternoon tea is available Monday to Saturday, with tea sandwiches, scones with jam and clotted cream, and elegant pastries ($20 a person; reservations are required). The picturesque porch is a choice spot on warm days.
The Blue Rooster Bakery and Caf�, 17 North Main Street, Cranbury;
blueroosterbakery.com. (609) 235-7539. Open Monday to Wednesday, 7 a.m. to 6 p.m.; Thursday to Saturday, 7 a.m. to 9 p.m.; Sunday, 8 a.m. to 2 p.m..
A version of this review appeared in print on May 9, 2010, on page NJ16 of the New York edition.
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