MEDIA
Good Morning Connecticut, September 2011
Apple season is upon us and what better way is there to eat locally, spend time with family, and enjoy the crisp, cool weather of fall than apple picking? It’s the perfect outdoor activity that the entire family will love. There are so many local pick-your-own apple orchards right here in Connecticut, and you can click on this link http://www.ctapples.com/growers.html to find one near you.
Once you’ve returned home with a full bushel of the earth’s delicious fall harvest, it’s time to gather in the kitchen to make some kid-friendly healthy and sustainable caramel apples. Here is a quick and easy organic version of the beloved caramel apple. I use my Cinnamon Cajeta Carame l in this recipe, an authentic Mexican style caramel made with goat’s milk from Connecticut family farms.
Cinnamon Cajeta Caramel Apples
Serves 4
What you’ll need:
6 local apples
Cinnamon Cajeta Caramel
Bamboo Skewers or Toothpicks
Fondue Pot
1. Warm the Cinnamon Cajeta Caramel in your favorite fondue pot, or simply heat the caramel in a saucepan on the stove, and then transfer to a heat-proof serving bowl.
2. Peel, core, and slice apples into 1 inch cubes.
3. Now, gather around and dip the apples into the warm caramel and enjoy the cozy flavors of fall.
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Fairfield County Weekly, August 2011
A Local Sweets-Maker Connects Consumers and Farms
One year ago, at a Fourth of July celebration at Ridgefield High School, pastry chef Robyn Eads was walking the grounds, hawking a tray of her organic cupcakes to picnickers. Today, she’s on a fast track to sweet stardom with her handcrafted line of Peace Tree Cajeta caramel sauces. click here to read the full article
Share TweetGood Morning Connecticut, August 2011
This morning I’m making indoor sustainable s’mores using my Strawberry S’mores Kit, and Virgin Raspberry Tarragon Margaritas using my Raspberry Tarragon Margarita Mix… made with local, organic, and sustainable ingredients. The perfect addition to any summer gathering! The graham crackers are made with Red Bee’s alfalfa honey and Wild Hive Farm’s organic whole wheat flour… and the strawberry marshmallows are made with local, organic strawberries from Connecticut farms. The chocolate is Taza’s organic stone-ground vanilla bean Mexicano dark chocolate. My Raspberry Tarragon Margarita Mix is made with organic raspberries from Newgate Farms in Connecticut, local organic tarragon, and hand squeezed lime juice. Both available at the Westport Farmers’ Market every Thursday 10am-2pm.
Share TweetCTbites, June 2011
July 4th Strawberry S’mores Kits c/o Peace Tree Desserts
July 4th just got sweeter. Peace Tree Desserts is serving up Sustainable Seasonal Strawberry S’mores this 4th of July. For those of you who have sampled their Classic Chocolate S’mores c/o Skinny Pines Pizza at your local farmers’ market, you know Peace Tree does a s’more justice. These S’mores Kits are ideal hostess gifts or one stop shopping for a high end night by the campfire. click here to read the full online article
Share TweetFairfield Green Food Guide, June 2011
Host Your Own 4th of July S’mores Party
Looking for a little something special to do this 4th of July? I recommend a s’mores party, local food style of course, with some help from Peace Tree Desserts. It’s a fun dessert for a crowd after a barbecue. Roast the marshmallows until golden, place them on graham crackers, add chocolate, top with a second graham cracker, let it melt a bit, and you’ve got quite a treat. click here to read full online article
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The Daily, June 2011
Peace Tree’s Cajeta Caramels Tarry in Westchester
I told you recently about Connecticut’s own Sustainable Pastry Chef, Robyn Eads. I tempted you with descriptions of her deliciously creative caramels produced by her company, Peace Tree Desserts, available in surprising blends of spicy, herbal and sweet. But when you last read about her unparalleled concoctions, they were not available outside of Connecticut. click here to read the full online article
The Daily, May 2011
The Sustainable Pastry Chef Gets Cooking
Chef Robyn Eads, founder of Peace Tree Desserts, calls herself The Sustainable Pastry Chef, because of her dedication to locally sourced, responsibly produced foods. From the product to the packaging, she takes her sustainable moniker seriously.“It’s better for us, and better for the planet,” Chef Eads told me recently. “I like to use what is available, rather than just creating more waste.” click here to read the full online article
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CTbites, May 2011
Opening Day @ The Westport Farmers’ Market
PEACE TREE DESSERTS, owned and operated by CIA grad and pastry chef Robyn Eads, tempted with her newly launched Cajeta Caramel Sauces. Imaginative flavors like cinnamon, Applejack, lemon, curry and rosemary are made with local goat’s milk in a new twist on a Mexican pantry staple. Eads will also offer freshly baked organic treats each week. click here to read the full online article
Share TweetFairfield Green Food Guide, May 2011
Peace Tree Desserts: Local, Luxe and Luscious
What do you get when you mix a professional pastry chef who is passionate about crafting highly creative and sustainable dessert products with milk from two local goat farms? An incredibly decadent, versatile, and palate-pleasing line of CT Grown dessert sauces. Move over dulce de leche, cajeta caramel has arrived. click to read the online article
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Copyright 2011 Peace Tree Desserts.