RECIPE OF THE MONTH - April 2001
Knave of Hearts Bakery - Pastries European
84 W 200
North (435) 259-4116
Queen of Hearts
She made some Tarts
All on a summers day.
The Knave of Hearts
He stole those tarts
And took them all away.
The King of Hearts
Called for those tarts
And beat the Knave full sore.
The Knave of Hearts
Brought back the tarts
And vowed hed steal no more.
Fresh Fruit Tort
1/2 cup finely ground almonds or hazelnuts
1/2 cup butter
1/2 cup brown sugar
Flour to thicken
Amaretto or frangellica to flavor. (If neither are available,
you can use almond extract, though this flavor is often too
strong for most people.)
Fresh fruits - Peaches, kiwi, strawberries
2 lbs butter
1/4 c sugar
1/2 TBS baking powder
I egg yolk
2/3 c flour
Splash of flavor (cognac or vanilla - whatever is handy!)
ingredients for pastry crust and press into a 10" greased
quiche pan. Line the sides and bottom of the pan with a thin
layer of pastry pressed in with your fingers. If its too
sticky, dip your hands in a little flour. Spread filling so
its level. Bake at 400 degrees for 20 minutes or when
golden brown. Remove crust from pan as soon as its cool.
Spread a thin layer of raspberry jam (tart jam is best) onto
the crust. Arrange fresh fruits on top of the filling and jam
in a decorative, artist style. Melt apricot jelly in pan and
brush on top for shine. Bon appetit!
People who know Matt Prebluda swear he is the inspiration
behind the bakerys name, Knave of Hearts. Knave
means tricky rascal or rogue, and Matts wry sense of humor
could easily peg him as the knave. Most folks who visit
Moabs European style bakery, however, will think that Matts
trickery occurs in the kitchen where he expertly -and magically
- whips up some of the tastiest concoctions in Moab.
Matt and his wife, Robin Zank, came to Moab from Middlebury, Vermont,
by way of Inverness, California. The cold weather pushed them from
Vermont out to California where they became an integral part of
the community. After 18 years in Inverness, the couple was forced
to find a new home for themselves and their bakery. After looking
all over the West, they settled in Moab on Halloween Day, 1997.
The bakery is housed in one of Moabs historic homes built
in 1896, the Neals Olsen House, located at the corner of 100 West
and 200 North. The charming
sandstone house is the perfect setting for the casual, friendly
bakery where people gather in the morning for warm croissants and
strong coffee. Tables and chairs outside the home are perfect for
warm spring days and shady trees offer a respite from the desert
sun in the summer. Inside there is always a hub of activity or folks
sitting and reading quietly in the homey atmosphere.Knave of Hearts
is also an art gallery of sorts. Robin has always done the baking,
but this year is concentrating more on her art. She constructs botanical
papers, dried flower wreaths, clothing, and hand-painted quilts
which grace the walls of the Knave. The Knave was recently included
in Moabs monthly artwalk and Robins quilts are shown
and sold at El Carpintero located at McStiffs Plaza. Her handmade
vests, and other wearable art are available at Native Sisters, a
Main Street crafts shop.
While the quirky ambience of the Knave is certainly inviting, its
the food that brings customers back to the bakery day after day.
Matt and Robin bake authentic Danish, croissants of all varieties
including chocolate, vegetable and almond, bagels with cream cheese
(and lox!), pies, muffins, cheesecakes and, of course, tarts! Recently
the bakery has expanded their fair to serve full breakfast and lunch.
The breakfast menu includes tasty waffles, burritos and quiches.
Lunch also features burritos including chicken, veggie, eggplant
and steak. They also
serve New York Style chopped liver, classic BLTs, and roast beef
sandwiches. The turkey and roast beef used in their sandwiches is
baked by Matt and Robin and is thick and hearty as its piled
on the sandwiches. In fact, everything Matt and Robin do in the
kitchen is done with a little extra care. Smoothies are made with
an apple cider mix and only fresh and frozen fruits are used, no
powders and mixes. Many folks drop by the bakery for a loaf of fresh
bread or to pick up sandwiches before they jump on a bike ride or
river trip for the day.
Whatever your reason for stopping by the Knave of Hearts - the art
or the great food -- youll enjoy your visit and leave with
a full belly and a desire to return the next day!
© 2001 Moab Happenings.
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