Hello my lovelies, how I have missed you all! I know it has been a while since we last laid eyes on one another. I blinked and you were gone and now you are back. That’s right, JW Desserts retail space is back and John Auburn and his sinfully seductive repertoire are looking better than ever! This Whidbey Party Girl! had to find out for herself what edible delights were awaiting my deprived soul.
I sat mesmerized while John sculpted his romantic shell wedding cake. I sampled the savory cheesecakes which were imaginatively creative and impressively delicate, while the sweet cheesecakes were moist and devastatingly delicious. All the while John teased me with Amarula mousse, Jamaican Rum, and lemon curd that no Whidbey Party Girl! should ever be without.
John is offering a varying selection of his simply elegant cakes, tortes, sweet and savory cheesecakes, chocolate dipped cookies, lemon bars and will offer a once a month let-them-eat cake-day. Sshhh don’t tell anyone, it’s free. Yes, free cake on free cake day! In addition to John’s creations, his commercial tenants Paige Lizabeth Caramels and Whidbey Island Fudge Company will round out the shops offerings with hand made caramels and fudge.
On my way out the door, a quick call to the husband to see how we did with crabbing. Lucky got lucky so that means not much to do for dinner. JW Desserts white cheddar and burgundy cheesecake and a lemon rhubarb Bavarian torte to begin and end. Tree-Top Baking’s Cultus Bay crackers and power crisps will be an excellent addition to this effortless menu. BTW, if you have not made your way to Bayview’s Farmer’s Market to meet Larry and Gerry of Tree-Top Baking, you should. Summer salad of mixed greens from my garden and dinner is served. Island living really is simply done.
Please do not forget to support Good Cheer Food Bank and Gifts From the Heart Food Bank this summer.
Crab Two Ways:
Crab Cakes
- 1 pound crab meat
- 3 slices of Tree-Top Baking’s Campagne bread
- 3 tablespoons mayonnaise
- 1/2 teaspoon Worcester sauce
- 1 large egg beaten
- 3 tablespoons butter
- Pinch of salt
Tear bread into small pieces, mix together with crab, form into patties. Melt butter in a good sized skillet, cook crab cakes, turning once, until golden brown, about 6 minutes total.
Presentation: Transfer to a plate, serve with crispy fries, a simple salad or alone as an appetizer.
Crab Salad
- 1/2 cup mayonnaise
- 1/3 cup chilli sauce
- 1 tablespoons lemon juice
- dash Worcester sauce
- salt and pepper to taste
- 1 red pepper sliced
- 1 avocado
- 2 scallions thinly sliced
- 1 pound crab meat
- 1 can Hearts of Palm drained and sliced
Whisk first five ingredients, fold in last five ingredients, let flavors meld until ready to serve.
Presentation: Transfer to a plate, serve over a bed of mixed greens, serve with ample crackers and breads, or on Cultus Bay crackers as an appetizer.
