Sweet Elena's Bakery and Cafe Sizzles This August With Peach Pies, National Eat Outside Day and More

Just Announced! Sweet Elena's Bakery in Sandcity will be celebrating in August with peach pies, sanwiches, events and more. End Quote

Salinas, CA (1888PressRelease) August 15, 2012 - Sweet Elena's Bakery and Café located at 465 D Olympia Avenue in Sand City is an artisan bakery, where everything is made from scratch, reminiscent of home country cooking, using fresh and local ingredients.

During the month of August, Sweet Elena's will:
• Celebrate National Sandwich month your choice of Chicken Portobello Sandwich or Brie and Tomato Sandwich for $5.00 each all month long.
• Every sandwich purchased during the month of August equals a double punch on your Sweet Elena's punch card.
• August 24th is National Peach Pie day. On August 24th purchase a whole peach pie for half off.
• August 31st is National Eat Outside Day. Elena encourages you to stop by grab a picnic and head to the great outdoors! Picnic Bag to go features two sandwiches (Portobello Sandwich or Brie and Tomato Sandwich) plus a 5" peach crumb pie to share with a bottle of your choice of house white or red for $25 plus tax.

Don't forget to stop by and see Elena at:
• Independent Market in San City on Thursday, August 2nd.
• The West End Celebration on August 24th, 25thand 26th. Check www.westendcelebration.com for program.
• August 24th, Benefit for 2 Sand City residents battling cancer" for the love of Ray ", a tribute to Ray Charles Sweet Elena's is selling tickets at the bakery. Tickets are $20 in advance, $25 at the door.
• Music and Art 25th and 26th at Sweet Elena's. Sweet Elena's will have a booth on the street as well for both days.

Special recipe from Elena:
Blue cheese and cippolini tart start practicing for Thanksgiving. Elena says your guests will love it!
I LOVE PRODUCE CIPOLLINI ONION TART RECIPE
For the cipollini
• 1/2 cup extra-virgin olive oil
• 2 tablespoons sliced sage leaves
• 2 tablespoons thyme leaves
• 1/2 cup rosemary leaves
• 2 teaspoons kosher salt
• freshly ground black pepper to taste
For the pie crust/pastry
• Use Standard Pie Crust Recipe
For the filling
• 1/2 cup ricotta cheese
• 1 cup Kefir or Pourable Yogurt
• 1 teaspoon all-purpose flour
• Pinch of sea salt
• 1/4 cup heavy cream
• 1 egg
• 1 pound Blue Cheese, rind removed and sliced into 1/2-inch wedges

Directions
Prepare the cipollini
1. Preheat the oven to 375°F. In a bowl, toss together the I Love Produce cipollini onions, olive oil, rosemary, sage, thyme, and salt and pepper. Even the mixture out on a large baking pan. Roast until the onions are soft and begin to golden but do not over-cook for about 40 minutes. Remove the pan from oven.

Make the pastry
After making your dough, roll out the pie crust into a 13-inch circle, then smooth it into a 10-inch tart dish, fitting it snugly against the sides and bottom. Prick the bottom of the tart and refrigerate for 20 minutes.

Make the filling
1. Beat the ricotta, egg, flour, and salt in a small bowl. Warm (but don't boil) the cream in a small pot, then gently add it to the egg-flour mixture, whisking until creamy. Stir in Kefir or Pourable Yogurt, Set aside.

Bake the cipollini tart
1. With the oven temperature at 375°F, place the rack on the middle of the oven. Spread the filling evenly in the tart pie-shell. Scatter 2/3 of the onions in the tart shell and drizzle with the filling. Arrange the wedges of blue cheese on top. Top with the remaining onions.
2. Bake the tart for 30 minutes at 375 degrees. Cover with aluminum foil and bake at 400 degrees F for another 15 to 25 minutes depending on desired crust texture. Cool on a rack. Serve warm.

Hours of Operation:
Monday-Friday, 7:30 a.m. to 5:30 p.m.
Saturday, 8:00 a.m. to 4:00 p.m.

Sweet Elena's likes to promote a few cultural events and theme dinners, book signings, art shows and musical performances. At Sweet Elena's our team enjoys celebrating food, culture and music. Come and visit us! For more information call 831.393.2063 or go to www.sweetelenas.net. Follow up on Facebook for specials offers and promotions.

Press Contact: Marci Bracco (831) 747-7455

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