Eight years ago, pastry chef Christine Moore left her job to have her first child. She switched from pastry to candy, starting with batches of caramels and marshmallows in her kitchen. Another two children later, Little Flower Candy Co. sells online and in stores across the country. Christine also opened a retail store and cafe in Pasadena, CA, where her family participates in all aspects of the daily routine and guests become close family friends. We are delighted to share her warm thoughts on family and generously integrating a full and creative life. Happy Thanksgiving!
It is my belief that life is a bounty. It is incredible to have a store, this incredibly sustaining place, to share my days with people. We are thankful to share joy, sadness, connectedness, laughter, life’s milestones. My family comes and goes throughout the day. My husband is there by my side. My three-year-old son, a once preemie baby who inspired me to break out, my strong boy now, laughing and swiping a cookie. My nine-year-old daughter, a strong swimmer, diving through her studies and doing her homework at my office desk. My eleven-year-old daughter, bringing her girlfriends in and proudly sharing the bounty. This is my ideal life.
My children get to see work and to learn the process of work. When our fathers went to work, they went away, we had no idea what they did or where they went. My kids get to learn about sweaty, boiling pots hard work, but also how fun it is, and they get to do it right along with us. I tell them that no one can take the hard worker away from you. Work is no problem when you have this balance of being able to write your own parameters and follow your own creative whims.
Little Flower Herb Scones
AP Flour 3 3/4 cups
Baking Powder 2 Tbs
Salt 1 Tbs
Salted butter, cold, cut in pieces 12 oz. (3 cubes)
Eggs 4 each
Heavy Cream 3/4 cup + 2 Tbs
Buttermilk 1/4 cup
Tarragon, chopped 1 packed cup
Chervil, chopped 1 packed cup
Chive, chopped 1 packed cup
Flat leaf parsley, chopped 1 packed cup
Sift dry ingredients together and place in bowl of large mixer fitted with paddle. Cut in butter. Let mix for 2 minutes on speed 1. Add all herbs and mix until incorporated. Slowly add eggs and cream. Mix until incorporated. Roll out onto lightly floured surface, 1” thick. Cut with plain 3” round cutter and place on lined sheet pan. Yields 15 scones. Brush with buttermilk.Bake at 325F until golden. Approximately 15-20 minutes.
Citrus Pomegranate Compote
Water 1 cup
Sugar 1 generous cup
Pomegranate seeds to taste
Thinly slice citrus peel and all. Remove seeds. Place in pot with water. Bring to boil and then turn down heat to simmer. When compote consistency is reached, add sugar. Cook briefly until syrup thickens but take off heat before citrus gets candied. Add pomegranate seeds to taste.