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RECIPE OF THE MONTH
April -2002
By Sara Melnicoff
Knave
of Hearts - Baking as Art!
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Who doth ambition
shun,
And loves to live in the sun
Seeking the food he eats
And pleased with what he gets
Shakespeare
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The
beautifully remodeled Knave of Hearts Bakery fulfills every
expectation you could have for an eatery and then raises your
level of expectation for similar venues. Located in a charming
and historic sandstone building, the Knave feels like the
home it once was. Robin Zank, bakery owner, serves breakfast
and lunch, along with absolutely amazing desserts, 6 days
a week. She makes everything herself, from scratch, using
the freshest ingredients available. Her portions are generous
and prices more than reasonable. (Prices start at 45¢
for a bagel, to $5.25 for a full hot lunch.) Just hearing
a sampling of whats on the menu can start your mouth
watering. The Potato Pancakes, overstuffed Breakfast Burrito,
Tofu Scrambler, Blintzes, or Fruit Crepes are enough to get
you through most of the day! Her lunches change daily, and
include items like Egg Rolls, Artichoke Squares, Eggplant
Parmesan, Ricotta Pesto Ravioli, Soups & Bread, and the
extraordinarily delicious Walnut Cheese Balls, featured here.
She also makes Mini Quiches, Focaccia Bread Pizzas and Spinach
Pies for lunch everyday. She bakes several types of bread
every morning, from French to Italian Cracked Wheat to Seven
Grain, as well as Danish, six different types of Croissants,
Sticky Buns, and various other pastries. Her cakes range from
Raspberry Cheesecake to Death by Chocolate to Genoise; she
also makes pies, hand-dipped truffles, tarts, cream puffs
and éclairs.
Robin
will make you breakfast or lunch anytime and is happy to
pack your meal to go. She makes gorgeous wedding cakes with
floral wreaths and will happily take food or cake orders
for any special occasion you may have. An added bonus, and
one well known to Moab locals, is her Day Old
basket. Chock full of an assortment of baked goods from
the previous day, these $2 bags of goodies are bought up
daily by grateful customers.
A gentleman
from Denmark visited the Knave recently. He bought a Danish
from Robin. He ate it and than bought another, then another,
and finally another. After the fourth one, he informed Robin
that he hadnt tasted Danish that good since he was
in Denmark. That quality can be found in all the items Robin
makes and is a fine expression of her artistic nature.
Robin can best
be described as a Renaissance Woman. Her creativity is boundless
and is expressed in everything she does. An accomplished
fiber artist, her hand-painted quilts featuring the arches
and other landscapes found in the Moab area hang on the
bakery walls. (A sampling of her work can also be seen at
the Dan OLaurie Museum, through April.) Her wearable
art, beautiful jackets whose descriptive tags are written
on paper she has made by hand, hang alongside the quilts.
She has painted interesting designs on many of the tabletops
in the bakery as well as the beautiful wallpaper
on the womens room wall. Beyond these abilities, Robin
is an avid baseball fan and keeps herself up to date on
all the latest in the sport. In fact, the mens room
at the bakery features interesting and historic baseball
paraphernalia, definitely worth a visit!
In its fifth
year in Moab, the Knave of Hearts has existed since 1976.
The bakery started in Vermont, back in the days when Ben
& Jerry were making their ice cream in a garage. (They
were Knave customers). After several years in Vermont, the
bakery moved to Inverness, California where it flourished
for close to two decades. It is Moabs good fortune
to be the home of the bakery.
Walnut Cheese Balls
3 tbs. butter
½ minced onion
5 cloves garlic, minced
¼ cup minced celery
Sauté vegetables until the onion is transparent,
then add
2 tbs. flour
Stir until the flour is golden, then add
1 ½ cups milk.
Stir until thickened, salt & pepper to taste
2 cups ground walnuts (any
nuts but peanuts work well)
1 cup grated cheese
½ cup ground bread crumbs
½ minced onion
2 eggs
1 tsp. basil
½ tsp. oregano
1 tsp. parsley
Mix ingredients and then shape into walnut sized
balls. Place in casserole dish and cover with
sauce. Bake covered at 350 degrees for about 45
minutes. Serve warm.
Serves
4 6
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