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      LOWELL’S

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      July 26, 2019

      LOWELL’S

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      SALADS

      HANDLINE: Our House Dressing

      July 26, 2019

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      HANDLINE: Smoked Honey Vinaigrette

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      FERN BAR: Smoked Mushroom Ketchup

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      HANDLINE: Mushroom Conserva & Pumpkin Seed Tahini

      July 26, 2019

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      July 26, 2019

      SEAFOOD

      HANDLINE: Popotla Verde

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      SEAFOOD

      HANDLINE: Fish Market

      August 6, 2019

      SEAFOOD

      HANDLINE: Oyster Shucking 101

      July 26, 2019

      SEAFOOD

      LOWELL’S: Cured Anchovies

      July 26, 2019

      SOUP

      HANDLINE: Fisherman’s Stew

      July 26, 2019

      SOUP

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      SOUP

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      July 26, 2019

      SOUP

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      VEGETARIAN

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      September 12, 2019

      VEGETARIAN

      LOWELL’S: Fried Squash Blossoms

      July 26, 2019

      VEGETARIAN

      FERN BAR: Sipsong Indira Spice Tea & Tonic

      July 26, 2019

      VEGETARIAN

      LOWELL’S: Cured Anchovies

      July 26, 2019

  • COLLABORATIONS
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      HANDLINE: Zero Foodprint

      September 30, 2019

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      Hail to the Gravenstein!

      August 20, 2019

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      BEEKEEPING IN SKIRTS: A Guide to Natural Beekeeping

      June 3, 2019

      COLLABORATION

      Eli Colvin’s One Man Revolution

      February 14, 2019

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      Handline’s Roots and Shoots:  An Exploration of Seasonality

      July 26, 2019

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      FIELD GUIDE FEATURE: Osmosis Day Spa Sanctuary

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Local Food Matters

Celebrating the Bounty of West County with Lowell's, Handline, and Fern Bar

  • RECIPES
    • All DESSERT DRINKS FERN BAR HANDLINE LOWELL’S SALADS SAUCES/DRESSINGS/CONDIMENTS SEAFOOD SOUP VEGETARIAN
      DRINKS

      FERN BAR: Long Thailand Iced Tea

      October 15, 2019

      COLLABORATION

      HANDLINE: Zero Foodprint

      September 30, 2019

      DESSERT

      FERN BAR: Crème Fraîche Panna Cotta

      September 23, 2019

      LOWELL’S

      LOWELL’S: Preserving Summertime with Canned Tomatoes

      September 12, 2019

      DESSERT

      FERN BAR: Crème Fraîche Panna Cotta

      September 23, 2019

      DESSERT

      FERN BAR: Churros

      July 29, 2019

      DESSERT

      LOWELL’S: A Visit to Sonoma Swamp Blues and…

      July 26, 2019

      DESSERT

      LOWELL’S: The Best Chocolate Sorbet

      July 26, 2019

      DRINKS

      FERN BAR: Long Thailand Iced Tea

      October 15, 2019

      DRINKS

      FERN BAR: Sipsong Indira Spice Tea & Tonic

      July 26, 2019

      DRINKS

      FERN BAR: Creme de la Femme

      July 26, 2019

      DRINKS

      FERN BAR: @Wimbledon Cocktail

      July 26, 2019

      FERN BAR

      FERN BAR: Long Thailand Iced Tea

      October 15, 2019

      FERN BAR

      FERN BAR: Crème Fraîche Panna Cotta

      September 23, 2019

      FERN BAR

      FERN BAR: Churros

      July 29, 2019

      FERN BAR

      FERN BAR: Sipsong Indira Spice Tea & Tonic

      July 26, 2019

      HANDLINE

      HANDLINE: Zero Foodprint

      September 30, 2019

      HANDLINE

      HANDLINE: Popotla Verde

      September 2, 2019

      HANDLINE

      HANDLINE: Fish Market

      August 6, 2019

      HANDLINE

      HANDLINE: Oyster Shucking 101

      July 26, 2019

      LOWELL’S

      LOWELL’S: Preserving Summertime with Canned Tomatoes

      September 12, 2019

      LOWELL’S

      LOWELL’S: Fried Squash Blossoms

      July 26, 2019

      LOWELL’S

      LOWELL’S: Cured Anchovies

      July 26, 2019

      LOWELL’S

      LOWELL’S: Our Pizza Basics

      July 26, 2019

      SALADS

      LOWELL’S: Asparagus Salad

      July 26, 2019

      SALADS

      LOWELL’S: Winter Citrus Salad

      July 26, 2019

      SALADS

      LOWELL’S: Fall Apple Vinaigrette and the Seasonal Mixed…

      July 26, 2019

      SALADS

      HANDLINE: Our House Dressing

      July 26, 2019

      SAUCES/DRESSINGS/CONDIMENTS

      HANDLINE: Smoked Honey Vinaigrette

      July 26, 2019

      SAUCES/DRESSINGS/CONDIMENTS

      FERN BAR: Smoked Mushroom Ketchup

      July 26, 2019

      SAUCES/DRESSINGS/CONDIMENTS

      HANDLINE: Mushroom Conserva & Pumpkin Seed Tahini

      July 26, 2019

      SAUCES/DRESSINGS/CONDIMENTS

      LOWELL’S: Satsuma Marmalade

      July 26, 2019

      SEAFOOD

      HANDLINE: Popotla Verde

      September 2, 2019

      SEAFOOD

      HANDLINE: Fish Market

      August 6, 2019

      SEAFOOD

      HANDLINE: Oyster Shucking 101

      July 26, 2019

      SEAFOOD

      LOWELL’S: Cured Anchovies

      July 26, 2019

      SOUP

      HANDLINE: Fisherman’s Stew

      July 26, 2019

      SOUP

      TERRAPIN CREEK: Sunchoke Soup with Roasted Mushrooms &…

      July 26, 2019

      SOUP

      LOWELL’S: A Year-Round Minestrone

      July 26, 2019

      SOUP

      LOWELL’S: Kuri Squash and Apple Soup with Red Jalapeño…

      July 26, 2019

      VEGETARIAN

      LOWELL’S: Preserving Summertime with Canned Tomatoes

      September 12, 2019

      VEGETARIAN

      LOWELL’S: Fried Squash Blossoms

      July 26, 2019

      VEGETARIAN

      FERN BAR: Sipsong Indira Spice Tea & Tonic

      July 26, 2019

      VEGETARIAN

      LOWELL’S: Cured Anchovies

      July 26, 2019

  • COLLABORATIONS
    • COLLABORATION

      HANDLINE: Zero Foodprint

      September 30, 2019

      COLLABORATION

      Hail to the Gravenstein!

      August 20, 2019

      COLLABORATION

      BEEKEEPING IN SKIRTS: A Guide to Natural Beekeeping

      June 3, 2019

      COLLABORATION

      Eli Colvin’s One Man Revolution

      February 14, 2019

      COLLABORATION

      Handline’s Roots and Shoots:  An Exploration of Seasonality

      July 26, 2019

  • TWO BELLY ACRES
    • TWO BELLY ACRES

      Late Summer Harvest at Two Belly Acres

      February 14, 2019

      TWO BELLY ACRES

      Springtime at Two Belly Acres

      February 14, 2019

      TWO BELLY ACRES

      LOWELL’S: End of the Year Kiwi Harvest and…

      July 26, 2019

      TWO BELLY ACRES

      Autumn Family Harvest out at Two Belly Acres

      February 14, 2019

      TWO BELLY ACRES

      From Whole Vegetable to Whole Farm

      February 14, 2019

  • WEST SONOMA COUNTY FIELD GUIDE
    • WEST SONOMA COUNTY FIELD GUIDE

      FIELD GUIDE FEATURE: Osmosis Day Spa Sanctuary

      November 22, 2019

      WEST SONOMA COUNTY FIELD GUIDE

      FIELD GUIDE FEATURE: Estero Cafe and a Recipe…

      August 15, 2019

      WEST SONOMA COUNTY FIELD GUIDE

      FIELD GUIDE FEATURE: The Nectary

      July 11, 2019

      WEST SONOMA COUNTY FIELD GUIDE

      FIELD GUIDE FEATURE: Solful

      July 22, 2019

      WEST SONOMA COUNTY FIELD GUIDE

      FIELD GUIDE FEATURE: Pax Wines

      April 29, 2019

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0
DESSERTFERN BARRECIPES

FERN BAR: Churros

by Joe Zobel July 29, 2019
written by Joe Zobel July 29, 2019
Photos by Dawn Heumann

Growing up, I and many other people enjoyed eating churros from the ubiquitous carts and stalls that would pepper the landscape of every carnival, fair, theme park, and sporting event. The long, crunchy fried Mexican/Spanish doughnut dusted with cinnamon sugar carries a lot of nostalgia for me that I wanted to bring to a dessert at Fern Bar, and as a result it’s become one of our most popular dishes.

For the churros we use a basic patê a choux recipe, a French dough made by cooking flour in a boiling liquid with butter and then adding eggs. This dough is versatile enough to be used for both sweet and savory applications, from eclairs, gougères, and cream puffs, to Parisian gnocchi.

We pipe our dough to order into a hot fryer, then cook until golden brown with a crunchy exterior and a slightly creamy interior. The churros are served with a Mexican-inspired chocolate sauce infused with chiles and warming spices to create something that’s slightly bitter and complex to pair with the sweet crunchiness of the churros. That being said, the churros are also delicious all by themselves or paired with a variety of sauces.

Churros
Yield: 25 churros

3 cups water
1 cup (or 2 sticks) butter
2½ oz. dark brown sugar
1 tsp. salt
3 cups all-purpose flour
6 large eggs
2 tsp. vanilla extract or 1 vanilla bean, scraped
2 quarts of high-heat cooking oil (or fill your cooking vessel 4 inches high)
2 tsp. ground cinnamon
2 cups white sugar
Spiced Mexican chocolate*

In a large pot, bring the water, butter, brown sugar, and salt to a boil on the stove. Add the flour and stir until the dough starts to pull away from the sides of the pot. Transfer to mixing bowl and allow to cool, about 10-15 minutes. In the meantime, heat oil in a Dutch oven or heavy-bottomed pan to 350 Fahrenheit. Crack eggs into a bowl and add vanilla. In a stand mixer on medium-low speed, mix the dough, adding the egg mixture a little at a time, until fully incorporated and the dough is smooth and shiny.

Transfer the dough to a piping bag with a fluted tip and pipe segments three inches long directly into the oil (use kitchen shears to cut the dough from the tip). Be careful not to overcrowd the Dutch oven. Fry for about eight minutes or until dark brown, flipping the doughnuts over with a spoon or a pair of chopsticks halfway through. Drain with a skimmer or on paper towels, mix cinnamon and sugar together, and roll churros in mixture while still hot. Serve with spiced chocolate.

*Spiced Mexican Chocolate
Yield: 1½ quarts

2 cups whole milk
½ cup (1 stick) butter
2 guajillo chiles
1 árbol chile
1 chipotle chile
1 tsp. salt
1 pod cardamom
1 stick cinnamon
2 cloves
2 cups 70% dark chocolate
½ cup evaporated cane sugar

Bring the milk, butter, chiles, salt, and spices to a simmer on the stove. Turn off heat and let steep for 30 minutes. Strain through a fine mesh sieve back into a pot. Bring mixture to a simmer and add the sugar and chocolate, a little at a time, whisking until melted and smooth. Serve with piping hot churros! Will last for two weeks in the fridge.

Want more chocolate recipes? Try Lowell’s decadent Flourless Chocolate Cake or Sea Salt and Chocolate Chip Cookies!

ChurrosDessertFern BarRecipeRecipes
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Joe Zobel
Joe Zobel

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FERN BAR: Crème Fraîche Panna Cotta - Local Food Matters September 23, 2019 - 6:21 pm

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