Posts Tagged ‘martha’s vineyard’

Our season starts each year by setting up at the Brimfield Antiques Show in Brimfield Ma. to both buy and sell.  We look forward to our return to the sights and sounds of Brimfield and what we love most are the endless possibilities of it all.  We never know what and who we will encounter-simply driving there one morning our path was crossed by a bobcat!

Firstly the people we chance to meet are amazing.  There is such a wide array, dealers and shoppers from all over the world and all walks of life.  Brimfield is great theater, the perfect arena for people watching. It is fascinating to spy the interactions of vendors, the negotiation of a sale, or just watch the colorful crowd go by, each carrying their new found treasures.

Brimfield is considered the largest out door antique flea market in the world. It runs along nearly a mile of Route 20, which is flanked by 23 different fields, containing thousands of dealers.  From junk to museum quality antiques- If you want it, you can find it here at Brimfield.   I never cease to be amazed by variety of collections and curious objects to be found.

This season we introduced our delicious Fudge to Brimfield and it has been well received by the crowds. We offer 5 different flavors; Chocolate, Chocolate Walnut, Penuche, Penuche with Pecans and Chocolate Peanut Butter Swirl.  Returning favorites include our popular chocolate covered confections made with our 70% cacao dark chocolate; Almonds with M.V. Sea Salt, Blueberries, Cashews, Cape Cod Cranberries, Pie In the Sky Espresso Beans with M.V. Sea Salt and Malt Balls.   Route 20 Trail Mix is a popular healthy snack to keep you fortified for the day’s shopping marathon.

may 2016 proof

When we aren’t making chocolates, we indulge our other passion- vintage costume jewelry.  Come see our fun selection of pretty shiny things including sterling silver,  Dorothy Bauer, Juliana, Weiss and Miriam Haskell.  Visit us at Sturtevant’s South,  have a sweet treat and carpe bling!



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Celebrate your heritage or simply be Irish for the day and savor Irish Soda IMG_3196Bread.  This nourishing family tradition is served in our home for St. Patrick’s Day, Halloween, or anytime a hearty bread is desired.  It’s perfect spread with butter to accompany soups and stews, for a snack or lunch topped with a slab of cheese, or with butter and jam and a hot cup of tea.  Try making a loaf- you’ll surprise yourself how quick and easy it is to make a good looking, satisfying  bread your friends and family will love!

*4 cups unbleached white flour         IMG_3172IMG_3164

1 tsp. baking soda

1 tsp. salt

2 cups buttermilk

Mix dry ingredients together.  Be sure your baking soda is fresh.   I replace mine often, and put the used box to good use as a cleaner.  Add the buttermilk and stir together quickly till dough forms a ball. Don’t worry if all of the flour doesn’t mix in.   Knead the dough and any remaining flour on lightly floured counter 8-10 times till smooth.  Smooth side up, place the dough in buttered 9 inch pie pan (you may of course use a buttered baking sheet – the pie plate for me is more of a guide for a round loaf).  Pat it down a bit.  Slash the dough with a knife, making a cross with 2 cuts.  Bake in 375 degree oven for 45-50 minutes. It will be nicely brown sometime before the 45 minutes, regardless I don’t pull it out earlier than 45 minutes nor do I bake it beyond 50 minutes.

The first quarter always disappears quickly!

The first quarter always disappears quickly!

*4 cups of whole wheat flour may be used but I have found a 50-50 mix is best if whole wheat is desired.   Although most of my family members favor whole wheat bread in general- they prefer white flour in their Soda Bread.

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Despite what one might suspect about winter life on an island off the coast of New England,

    Baby Love.  Photo taken by Lynn Christoffers

Baby Love. Photo taken by Lynn Christoffers

we have been busy here at Enchanted Chocolates.  True, busy braving the many nor’easters but also preparing for the upcoming season by making lots of new chocolate treats.  Most importantly we’ve been happily occupied with the new addition to our family, Finnegan Edward Roland, born January 18th to Amandine and Louis Hall.  Amandine, as Hatchery Manager of Martha’s Vineyard Shellfish Group, is also responsible for spawning the delicious island scallops, oysters and clams we all enjoy.  My son Louis  is a teacher at the M.V. Charter School, owner of Anything Apple, and aso known to many  as the “chocolate guy” at the West Tisbury Farmers Market.  Their delightful pirate baby has captured our hearts and rules our days.  He reigns in the chocolate kitchen as head Ooompa Loompa and muse, enchanting us all.

Finnegan and his Rainbows.  Photo by Lynn Christoffers

Finnegan and his Rainbows. Photo by Lynn Christoffers

He recently inspired Finnegan’s Rainbow Nonpareils, our fun and colorful version of the classic confection.  The color combination was perfected by namesake and great-grandfather Edward Cowley and grandmother while Finnegan, Uncle Brian and great-grandmother oversaw production.  Four generations at home together, creating, working, playing in the kitchen.   Sometimes dreams that you dare to dream really do come true.

On island this weekend?  Don’t miss the great food & music at the Shellfish Extravaganza & Chowder Contest this Saturday, April 20th, 7 to 10 at the Chilmark Community Center.  All proceeds go to the Martha’s Vineyard Shellfish Group.

Contact Lynn Christoffers when in need of a great photographer- she specializes in babies and pets.  508-696-4920

Vesta of the Great Hole in the Wall, aka Smudge.  Photo by Lynn Christoffers

Vesta of the Great Hole in the Wall, aka Smudge. Photo by Lynn Christoffers

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Another snow storm?!  Why we haven’t shoveled thoroughly out from last week’s blizzard. Chase the blues away and Bake Apple Crisp- its sweet scent alone wafting through the house is the perfect remedy for winter doldrums.  My mother, Bette Cowley always knew how to lift our spirits during the long icy winters of upstate New York.  We lived in apple country so luckily we were treated to this often.  She makes the best and this is her recipe which she gave to me when I was a young mother.  It is my go to recipe to celebrate autumn, when the crisp fall air beckons cozy thoughts and heartier foods.  Most importantly I bake it to soothe the soul and ease cabin fever in the dead of winter.  The topping is not one of those often served soggy crisps but is a firm, spicy spread, the perfect contrast to the soft warm apples below.

If you live in apple country buy a half peck of  Northern Spy, an heirloom variety which is my mom’s baking apple of choice.  Otherwise Jonagold or Cortland are fine baking apples.   Apples, sugar, vanilla and cinnamon are all foods used to promote love, peace & happiness- especially important with a house full of winter weary people!


Cortland apples

Bette Cowley’s Apple Crisp

7-8 apples

1 cup unbleached flour  or use a 1/2 cup of both unbleached and wheat

1 cup sugar

1 tsp. baking powder

1 tsp. cinnamon

1 8 oz. stick of butter

Start with 7-8 apples for a 9 inch pan.  Peel, core and slice in chunks, use enough apples to roundly fill the pan.  If you have the time, prepare the Crisp with extra love and care.    Focus and peel the apple in one continuous circle, thinking good thoughts and wishes for each of those you’ll be serving.


Mound the apples a bit.

Mix together the dry ingredients.  Then add the egg, it will appear lumpy and inconsistent- no worries- that’s the way its supposed to be.  Spread the dry mixture over the apples.  Melt a stick of butter and drizzle all around.  Bake at 350 35-45 minutes, till the majority of the topping is firm to the touch and a nice golden brown.  This recipe can be easily doubled for a larger pan.   Serve warm.  For added pleasure add a dollop of vanilla ice cream on the side- the melted ice cream and toasty apples make a delectable combination for the senses.


 So when the wind is howling and the winter blues are knocking on your door- lavish your friends and family with Bette Cowley’s Apple Crisp.   They’ll know they are loved.


Hanging in the kitchen.

Thank you Mom for the countless marvelous meals you’ve made for us all these many years.  I love you too.

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