These cookies were a big hit when I sold them at the Greenpoint Food Market this spring. I can’t take credit for the recipe though, it was given to me by my friend Meg many years ago (though I changed the name)!

Chocolate Kick Cookies

1/2 cup currants
2 T Kahlua
2 oz. unsweetened chocolate
4 oz. bittersweet chocolate
3T butter
7T flour
1/4 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1/2 tsp freshly ground black pepper
pinch cayenne pepper
2 eggs, room temperature
3/4 cup sugar
2 tsp vanilla
1 cup chocolate chips

Preheat oven to 350.
Combine currants and Kahlua in saucepan; warm over low heat (I just put them in microwave for 30 sec).
Combine the unsweetened and bittersweet chocolates and the butter in a saucepan and melt over low heat, stirring frequently. Set aside to cool.

Combine the flour, baking powder, salt cinnamon, cracked pepper, and cayenne in a small bowl; stir to blend.

Beat the eggs and sugar until page and thick, about 5 minutes. Add the vanilla and melted chocolate; stir to combine.

Fold in the flour mixture. Gently stir in the currants, any remaining Kahlua and the chocolate chips (the dough will be loose). Drop by spoonfuls onto the lined cookie sheets.
Bake 8-10 minutes, until the tops are shiny and the cookies slightly puffy. Let cool 5 minutes before before transferring to racks to cool completely.

Yields about 18 cookies.

I remember watching Sex and the City before I lived in NYC and they would joke how “you’d better go to this restaurant before the Times writes it up and ruins it.” I had no idea how literally that is true.

The Greenpoint Food Market is a fabulous indie food market started by Joann Kim in Greenpoint, Brooklyn last fall. It was held in the basement of the Church of the Messiah on Russell Street. Joann ran it under the radar of the department of health and NY licensing, in that no one needed proof of food licensing, the food being prepared in a licensed kitchen, or liability insurance. Technically it was all “illegal” but I think all of us accepted the risks of such an undertaking.  On a realistic note, when was the last time you ever heard of someone getting sick from Farmer’s Market or foodie market food? It’s all my friends and I live on most weekends.

I discovered Greenpoint Food Market last fall because of my foodie friend Meg and was pleased to see all sorts of up-and-coming treatmakers taking advantage of the low barrier to entry (only $20 a table) to get their food experiments out to the public. I had planned to do a booth of my marshmallows when I got my chocolate tempering machine in order, but decided to do a trial run with some other baked goods and frosting shots in April 2010. It was a fabulous experience. I met people who were serious, and treatmakers who were just doing it for “shits and giggles” on the weekends. Joann did a great job of picking new and interesting vendors, and it was always fun to see the new food every month.

But it couldn’t last…the word had gotten out about the fair, and in May 2010, the New York Times visited and wrote an article. Because of the publicity, the Department of Health got wind of the “illegal” setup, and warned Joann and the vendors that fines would be rained down (each vendor fined at a minimum of $500) if vendors did not comply with DOH regulations for food preparation and sale.  For most vendors (myself included), this effectively means no more Food Market.

What It’s Going To Cost Vendors Now

Besides the costs of ingredients and labor, to sell food legally at the market the following rules must now be followed:

• Certificate that food has been prepared in a licensed kitchen, which involves commercial kitchen rental time (varies, but can be $300 for a few hour shift)
• Food protection certificate (must taken an online 15 hr class, then get certificate for $25)
• The vendor needs to get a “temporary food vendor permit” EACH TIME he sells ($20 a pop)
• Food booth costs ($20 and up)
• Product liability insurance (minimum $300/year)-not required by Greenpoint Food Market, but it’s advised you do it to cover your ass

Obviously the biggest cost in this is commercial kitchen rental time. I had done a little research when I arrived in NYC, and was saddened to see how expensive it was. I would only need two hours every few weeks, and $300 would in fact put me in the hole profit-wise, since I’m only doing it on the side.

Why It Sucks To Lose Greenpoint Food Market

The big need that Greenpoint Market filled was an “experimental space” small food vendors need when they are first starting out. They can put out their product and see if it’s even viable. Your family and friends might think you make the best brownie in town, but everyone loves something when it’s free. Would someone pay for it, over and over? Is it different enough from other brownies that you could make a profit?

I think the Greenpoint market served another set: those of us are just doing this for fun and wanted an outlet to spread our goodies to excited consumers. I don’t have world domination plans for my marshmallows. I don’t have a desire to see them in every Target or Walmart (Dean & Deluca, maybe).

It makes me want to start a Renegade Food Market of sorts. Much like the underground raw milk scene in New York, you’d need to “know someone” to get into it. We’d have an exclusive list, and you’d only be notified of the fair location a day or so in advance. We’d have it in different locations every time. And we’d advertise it as something non food-related, like “Ham Radio Operator’s League #12.” I’m still sketching it out.

On a happier note – there are some initiatives going on locally in Brooklyn to get running some affordable incubator kitchen spaces for small vendors. There will be a Think Tank Potluck on June 26 to discuss these new rules and some options coming up. I’ll be attending and will report on the results!

I didn’t have many deep thoughts last week so how about a roundup of some cool stuff I discovered?

Cool Neighborhood Stuff

Little Soap Shop in Astoria

On Saturday I hung out with my good friend Meg (of weheartastoria.com and harmoniousbelly.com) and we puttered around Astoria. She took me to her favorite soap shop, aptly called, The Little Soap Shop, located at 22-07B 36th Street, Astoria. In a space no bigger than the average New York bedroom, perky owner Vivian Dritsas has assembled a lovely cache of handmade and glorious-smelling products: soaps, soy candles ($8-$22 in scents like honeysuckle, lavender, raspberry & guava), shea butter creams (seriously decadent), homemade lip balm, and other delightful things. Her soaps smell fabulous and they lather upwonderfully, and leave my skin so so soft. You can find basic scents like gardenia and lavender, but also orange grapefruit, brown sugar & fig, and a secret scent in such demand I would have had to wait WEEKS to get it, vanilla lavendar patchouli (it’s a BLACK soap which is a little intimidating).

Stop in and treat yourself! And peek into Vivian’s little soap lab in the back, especially on her steel table that she’s decorated with positive sayings!

Cool foodie stuff

Coconut Sugar

Meg had the great idea to do a brownie experiment using coconut sugar.Coconut sugar is made from the sap of coconut flowers. It has a lower glycemic index than regular sugar, and has a lovely mild taste – even a little maple-y. It comes in several forms – in a jar (where the top is covered with wax) – and the BIG ROCK kind that you need to grate.

Nourishing Gourmet has a great write-up on the different kinds of coconut sugars.

and that’s about it. Hopefully deep thoughts will return this week!

I’ve been making treats for years, and I’ve even sold them casually through retail, but this is the first time I’ve sold them at a booth at a food market. Here are some of the things I learned from being a vendor at the Greenpoint Food Market.

Before the fair……………………………..

Plan Plan Planity Plan

I was making baked goodies for the fair, and I had to make it the night before so it was fresh, so I really couldn’t do that in advance. But you CAN do things in advance like:

• buying ingredients
• buying supplies (plates, utensils, napkins, bags, tablecloth)
• getting change

But in terms of doing the cooking/baking, plan for errors. Test any new equipment ahead of time. I did NOT do this with a new pan I got, and it turns out I need a lower oven temperature for it because it burned the bottom of my bars. I had to spend extra time salvaging the ones that were still edible AND making other items to make up for the bars that were ruined. FAIL that could have been avoided.

Make sure everything is priced

Some vendors didn’t have prices on their wares. When you put the prices out, you make it easier for the visitor to decide whether they might buy. If you don’t have a price, there’s another hurdle they have to get over. However, I found that if the sample is KICK ASS this is less of a problem.

Bring a friend

I was planning on manning the booth all by myself, but my friend Laurel showed up (I thought just for support) but she stayed with me the whole afternoon, and i was GLAD SHE DID! I didn’t realize that things like manning the sample flow and just chatting and bagging is better with two people. Plus, if things get slow, there is someone to talk to!

Don’t forget the extras

You need to bring more than just your food. Don’t forget:

• a tablecloth
• a dish to put the samples on
• bags to put product in to take away
• napkins (both for cleanliness and for food consumed right away)
• utensils if needed
• knife (for cutting samples if you’re doing it onsite)
• paper towels for yourself (they never have enough onsite)
• tape for hanging signs or various things

Bring enough change

I had foreseen this issue, so I brought with me $100 in change (I did however, bring too many quarters – $30 in quarters was entirely too much!) Bring many ones, and a bunch of fives. Better to have too much than too little, and you don’t want to lose sales if you have to tell someone, “Sorry I don’t have change for a twenty!” (because EVERYONE wants to pay with a $20!) But keep your money bucket out of range of people as they pass by! I was nervous someone would swipe it!

If you are a legitimate business, have a business card with your website on it

Especially when it comes to food, people like to gab about some new food they found. If that new food is you, make it easy for them to do that! Have a business card with your contact/website info on it, people can a) tell their friends about you and b)tweet/blog/Facebook about you when they get home! Make it easy for them to do that!

At the fair………………………………………………………

Have a gimmick to get people to come over

My gimmick at the booth was frosting shots. I had big pastry bags of frosting, and then we had doled out some pretty little sample cups of frosting for 50 cents! (a bargain!)

Stand – don’t sit at the booth if at all possible

Laurel and I stood almost for the entire time of the fair, because we didn’t HAVE chairs. Towards the end, we noticed some free ones, but I soon realized I didn’t like the position it put me in, lower than the buyer’s eye level. It’s easier to engage someone if you are at the same level.

On that note, price realistically, but not foolishly

If possible, visit that particular fair in advance to find out what the other vendors are charging for similar items. You don’t want to be charging $3 for cookies when others are only charging $2. However, if you are using more premium ingredients, your prices shold reflect that (also so you can make a profit). There’s nothing worse than taking money for an item, and kicking yourself when you know you should have charged more.

Greet the booth visitors!

I’ll admit, as a booth visitor I even get nervous roaming over the tables, sometimes hoping the booth babe won’t make eye contact with me JUST YET. But if you say something funny, it breaks the ice. I have food at my booth, so I like to say, (in a slight whisper), “You know, samples don’t have any calories!” It’s a new joke to every visitor but I’m sure Laurel got sick of it after the 100th time! No matter, I shut her up with some cookies!

Also, don’t be afraid to flirt with your visitors. Play a game with them. For a while when guys would come over and view the frosting, I’d say, “are you MAN ENOUGH to try a frosting shot?” Interestingly, more women were man enough than men.

Accept that you might not know what the heck will sell

Maybe you thought for SURE an item would be a hit, and no one is buying it. What went wrong? It might be the flavor of the market. It might be a season thing (my friend gave me some homemade coconut macaroons to sell, and we only sold a few.) I thought they were delicious, but they didn’t sell well. Laurel told me “not many people like coconut.” All my other items were chocolate-based, and chocolate is an easier sell. That’s not to say niche items wouldn’t sell. But it’s all a crapshoot.

About the frosting shots. I was SURE I had a hit on my hands. And in a way, I did. I had tons of people taking PICTURES of the “frosting shot” setup. But few bought frosting. The ones that did were PSYCHED that frosting shots existed, however. More men bought frosting than I would have expected.

Things ARE going to go wrong. Go with it.

Accidents happen. My biggest chocolate frosting bag exploded when I tried to dole out samples. I forgot to get napkins so I gave away more bags than I needed to. When the frosting exploded it ruined one of my signs. All i could say was OH WELL and just have fun with it!

Towards close of the fair, slash your prices!

No one wants to drag the unbought goodies home, and  a little money is better than none. For the last half hour of the show, offer half price, or just “massive discounts” to your prices. Do a two for one!

Also at the end of the day, see if you can do a trade with other vendors!

This is a benefit I didn’t plan on! One of the other vendors came over and wondered if they could trade with ME. WHAT AN IDEA! By the end of the day I had gotten some homemade soda, wasabe pate from Cobra pate, and Bacon Marmalade.

I love it when my friends have birthdays because it gives me an excuse to decorate a cake for them.

This time it was my good friend Elliot. Elliot is OBSESSED with his little hedgehog Maru. So it was obvious what kind of cake I was going to make. Now Maru has many shapes, from round to pie-like, but I thought this pose would lend itself to a cake the best.

The cake base

I looked for an egg-shaped cake pan around but since it’s not easter time, i couldn’t find one. What I ended up doing was taking two 9″ rounds, and cutting them into pieces to form the Maru shape, and holding them together with “frosting” cement in three layers. I have pictures, but I’m not sure I want to post them. As you know from Ace of Cakes is that the guts of the cake are rather gory, and it’s almost better to preserve the mystery.

Maru with crumb coat

Here is the cake assembled with a thin frosting coat (called the crumb coat)  to hold it together, and to make a smooth base for the decoration. I chose to put a dark layer on the back side, to approximate the dark undercolor of Maru’s fur.

Maru cake with crumb coat

Quills layer

Now ideally, I’d have had some thick tip to make Maru quills. However, to get them to the proper texture, I’d have had to make the frosting way thicker than would have been tasty. And since I like people to actually EAT the cake in addition to enjoying how it looks, I chose to do something a little different. I used a basketweave frosting tip to put the Maru “quills” on. Also, in the frosting decoration bag, I put in one half gray frosting, and one half white, so when I piped it out, I would get a sort of “striped” effect. It got a little TOO stripey in some places. oops!

Maru cake with some fur

Fur from the side

Maru face time!

Now with all the quills/fur on, it’s time for some personality. If I had to do it over I’d have done the ears less round, and less pink, but I’m a perfectionist.

Maru cake with a face!

And finally, the cake with the happy birthday boy!

Ecstatic birthday boy Elliot with cake!

Cake decorating lessons learned:

• Fur: to make fur lie properly, start doing the fur layers at the back, and move to the front.
• Work with small amounts of frosting: work with chilled buttercream frosting in small amounts. Because if the bag is too full, the warmth of your hand as you work almost starts to melt the frosting, and it doesn’t set up properly.
• Make more cake than you think you’ll need. I could have built a better hedgie face if I’d had more cake.
• Make more frosting than you think you’ll need: I blended colors and when I made a wrong color I had blended too much of it, and had to go to the store to get more butter, totally throwing off the hedgie creative process!
• Last and most important: YOU DON’T NEED TO EAT FROSTING THAT’S LEFT OVER

]]> http://theredheadsaid.com/2009/07/how-to-make-a-hedgie-cake/feed/ 1 http://theredheadsaid.com/2009/06/taste-of-long-island-city-review/ http://theredheadsaid.com/2009/06/taste-of-long-island-city-review/#comments Mon, 15 Jun 2009 22:38:22 +0000 Charlene Jaszewski http://theredheadsaid.com/?p=708

Hitting a “taste of” event is much like going to a craft bazaar, you have to careful not to blow your wad on the first few tables inside the door – and I was up to the challenge when I attended the fourth annual Taste of Long Island City last night at the Gantry State Park Grounds. The Taste of LIC, while a foodie’s funtime, was a benefit for the Chocolate Factory Theater, and also included a silent auction.

The first nibble I tried was a great start – shredded barbeque pork from Lucky Mojo’s. It melted in my mouth, but it’s where I first encountered what would be the night’s trend – the vendors running out of forks and plates! Everyone was friendly though and neighboring vendors were more than happy to share plates and utensils.

While taking a break from my nibbling of the first half of the room, I chatted up the event’s organizer, Sheila Lewandowski, (also executive director of the The Chocolate Factory) about the event’s history. This is the first year the Taste of LIC has been held at a state park location (and the first time such a thing has happened in Queens). The setting was really lovely – it was a magical, hazy evening and many tasters retired to the pier benches to talk, munch on their edibles, and enjoy the New York skyline.

Every year the Taste of LIC has been held, the attendance has doubled, and she estimated there were a 1000 attendees this year! While many “taste of” events focus on an area’s high-end restaurants, Sheila feels it’s important to showcase all types of food/drink establishments that make a neighborhood vibrant, from small places that take pride in their “food art,” to take-out, cafes, and wine/spirit sellers, all of which were represented at Taste of LIC.

See my Flickr picture set.

Some food highlights:

• Sage American Kitchen’s tomato, basil & goat cheese soup, not to mention the miniature versions of their pink snowball cakes, cheesecake brownies, and fake-Hostess cupcakes. I told them that selling of such not-so-naughty servings of their yummy treats would be a goldmine!
• Blend’s latin fusion was a tickle for my tastebuds – “tapatizers” from “sopes,” cornbread with cheese and a black bean sauce to lime-rubbed chicken.
• Lounge47 delivered a juicy, floppy luscious vegetable lasagna, which was perfectly refreshing with a Blue Moon ale.
• Taste of LIC is a big fat food tease because they gave me a sample of Testaccio’s culinary expertise but are making me wait until September until their official opening! Chef Ivan Beacco gave me a sample of something so simple and wonderful you marvel that you hadn’t thought of it yourself: mission fig topped with marscapone cheese and pine nuts. Testaccio’s menu will include “Roman dishes and Northern Italian cuisine.”
• Vesta Vino’s chilled zucchini soup with prosciutto and white bean bruschetta. Though technically not in Long Island City (Vesta is in Astoria), they let them sneak in to share executive chef Michelle Vido’s creations! (I won’t tell if you won’t tell…)
• Manducatis Rustica Italian restaurant wins dual prizes for strangest name and most perfect tiramisu this side of San Francisco. I had to wrestle another girl for one of the last servings! Chef/owner Gianna Cerbone-Teoli told me that she learned the recipe when she was ten years old living in Italy, and she has not changed the traditional recipe in all these years (thank goodness!)
• The longest line I saw was for Bella Via Restaurant’s coal-oven thin crust pizza!
• Court Square Wine & Spirits offered up something new and different – Veev – “the world’s first Açaí spirit.” Açaí is the new trendy health berry that is popping up in juices and smoothies everywhere. While the Veev representative admitted that VeeV can’t be touted as a “health drink” because the distillation process removes some of the berry’s “punch,” I had some straight up with ice & lime and found it to be a most refreshing spirit!

Of course, food is only one part of any dining equation – I look forward to checking out the ambiance of the vendors I sampled.

NOTE: Edited version published on queens.about.com