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Archive for March, 2012

I really wanted to crank this post out before the fresh citrus disappears from grocery store shelves.  There is nothing like in season citrus to make any recipe sing.  These scones are nice and tasty and go well with tea, coffee, or are a great anytime snack.  I made them a while back for a tea party and they were a huge hit – especially when paired with clotted cream.

When these were made I used an electric mixer, however you can mix these by hand, it will just take some elbow grease.  Otherwise as scones go this is a fairly basic recipe.  It does take some time and work but like most recipes is worth it in the end – especially when you are looking for a vehicle for clotted cream.

If you need a use for the remainder of the orange I highly recommend the beet and orange salad on this site.  Or just eat the orange as-is, up to you.

 

Orange Cranberry Scones – 2 Rolling Pins (Adapted from Food.com)

Ingredients:

  • 4 cups flour (also have additional to flour for shaping the scones)
  • ¼ cup sugar
  • 2 tablespoons baking powder
  • 2 teaspoons salt
  • 1 tablespoon grated orange zest (from one medium-large orange)
  • 3 sticks cold unsalted butter (very important that it’s cold)
  • 4 eggs
  • 1 cup heavy cream
  • ¼ cup flour (this is additional to coat the cranberries)
  • 1 cup dried cranberries

Prep:

  1. Preheat the oven to 400° Fahrenheit.
  2. Wash the outside of the orange to remove any possible pesticides and wax and dry it.  Using a grater, zest the peel of the orange.  You only want the orange parts, not the white pith.
  3. Set aside 1 tablespoon of the zest.
  4. In a bowl whisk the eggs so they are well beaten and set aside.
  5. Measure the cup of cranberries and ¼ cup of flour into a bowl and mix gently to coat the berries.
  6. Right before you are ready to start mixing everything, cut the butter into a dice.  Taking one stick out of the fridge at a time, cut it lengthwise into three long pieces, turn on its side and cut into three pieces, then cut down the length to make small pieces.  Set these aside.

Bake:

  1. In a large bowl stir the flour, sugar, baking powder, salt, and orange zest together.
  2. Add the butter to the bowl and mix at a low speed (or gentlyly if by hand) until the butter is the size of peas.  This means the butter will not be fully incorporated into the flour mixture, but only partially.
  3. Add the heavy cream to the eggs and mix the two together.
  4. Gradually add the cream and egg mixture to the flour and butter, mixing on low speed.
  5. Add to the dough the floured cranberries and mix until just combined.  At this point the dough should look lumpy, and you will still see pieces of butter throughout.
  6. Flour a clean countertop or cutting board and place the dough on it.  Gently knead the dough into a ball.
  7. Take a floured rolling pin and roll the dough so it’s about ¾ of an inch thick.
  8. Use a floured cookie cutter or biscuit cutter (about 3 inches) to cut out the scones.  If you don’t have a formal cutter you can flour the top of a cup and use that to shape the scones.  Any dough scraps should be combined and re-rolled to cut more scones.
  9. Place the scones on a parchment-lined baking sheet about an inch or so apart and bake in the oven for 20-25 minutes.
  10. Allow the scones to cool, serve and enjoy!

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Shamrock Shakes have become an American tradition around St. Patrick ’s Day.  There is the cult favorite McDonald’s shake as well as tons of other homemade knock offs.  I found a lot that start with mint chocolate chip ice cream, which I find is a little out of spirit with the holiday (and a cheap shortcut).  This recipe is from a very close friend who is currently on their honeymoon, so I didn’t get the chance to ask for permission to post.  The photo is their spouse’s, and credit will certainly go where it’s due.  I’m operating under the assumption they’d be ok with this, besides the more people who use this recipe instead of the gross substitutes the better for humanity, right?

This recipe really is quite delicious and can be enjoyed on days that aren’t St. Patty’s as well.  For instance it pairs quite nicely with NCAA basketball tournament viewings.  It also goes well with a big old plate of corned beef and cabbage.  Or have your Stout with your beef and this shake for dessert.  Whatever floats your boat.  If serving a crowd just simply multiply the ingredients based on your numbers.

If you can’t have alcohol sadly this recipe isn’t for you, not really anyway.  You can most likely substitute mint extract and boil down the Jameson to reduce the alcohol though it won’t remove it completely.  Or you can go to the Golden Arches… guaranteed booze free and with enough calories to fill you up for a while, and with a cherry on top.

Shamrock Shake – 1 Knife (recipe by Sass Mars Bowie)

Ingredients:

  • 1 shot Jameson Irish Whiskey (1 ounce)
  • 1 shot Crème de Menthe (1 ounce)
  • 2 scoops vanilla ice cream (about ½ cup)
  • splash of milk (about ¼ cup or less depending on how thick you want your shake)

Cook:

  1. Combine all of the ingredients in a blender and blend until well mixed.
  2. Serve, imbibe, and enjoy!

 

Ed. Note: Happy Pi Day!  Had I thought about it I should have posted a pie recipe… cest la vie.

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Hello, it’s been a while.  When I kicked off this blog in December of 2010 never in a million years did I imagine that six months later I would begin a fight with cancer.  I’m still battling, however as I’ve gotten better at managing my nutrition (I now have to eat via feeding tube though can taste foods if I put them in my mouth, its horribly ironic) I’ve been busy in the kitchen again.  So many recipes coming up might be soft, but I will try to incorporate “chewing” foods as well.

Now about this soup… it’s disappearing faster than I can say “cheddar.”  My mom and I are devouring it at record pace, making me wish I had made more.  Yes, it’s that good.  I haven’t tested the theory, but I’m pretty sure you could serve it to someone who doesn’t like cauliflower and they’d enjoy it.

This is also a quick and easy soup to make.  It really breaks down to three steps: cooking the veggies, pureeing the veggies, and then adding the dairy.  Because of the staging I’m not including prep in this recipe.  I will note that it can serve six, however if you are like me you’ll want a massive portion for one.

 

Cauliflower Cheddar Soup – 1 Knife (Adapted from The Moosewood Cookbook by Molly Katzen)

Ingredients:

  • 1 medium potato
  • 1 medium cauliflower
  • 1 medium carrot
  • 2 garlic cloves
  • 1 small white or yellow onion
  • 1 teaspoon salt
  • 4 cups water
  • 1 generous cup shredded cheddar (I used sharp cheddar, my preferred cheddar varietal)
  • ¾ cup milk
  • ¼ teaspoon black pepper

Cook:

  1. Wash, peel, and dice the potato and place in a large pot or Dutch oven.
  2. Wash and cut the cauliflower into florets, removing from the main base.  If the florets are large you can cut them down to be about 2 inches in size.  Add these to the pot.
  3. Wash, peel, and cut the carrot into ½ inch pieces and add to the pot.  I prefer to leave the skin on carrots in situations like this where I will eventually puree them, mostly because there are nutrients in the skin.
  4. Peel the garlic cloves and add them to the pot.
  5. Peel and chop the onion (does not need to be a clean dice) and add to the pot.
  6. Add to the pot the salt and water.
  7. Place the pot over a burner on high heat and bring to a boil.
  8. Once boiling, lower the heat to medium and allow the contents to simmer, stirring occasionally so that nothing sticks to the bottom, until the vegetables are tender.  This should take anywhere from 15-20 minutes.  You’ll know the veggies are ready when they are easily pierced by a fork.
  9. At this point you can turn off the burner.
  10. Using an immersion (stick) blender carefully puree the contents of the pot until it is all smooth and no chunks remain.  If you do not have an immersion blender carefully transfer the contents of the pot to a blender or food processor and puree, returning the contents to the pot once smooth.
  11. Add the cheese to the puree, stirring well so that it melts into the veggie mixture.  If you are shredding the cheese yourself, you can do this just before adding it to the soup.
  12. Slowly add the milk, stirring the soup as you pour it in.
  13. Add to the soup black pepper and stir well.
  14. If the soup has cooled down significantly gently reheat it over medium-low heat.
  15. Ladle into bowls, mugs, or a giant vessel for yourself (I kid), serve, and enjoy!

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