Orange Cranberry Scones

I’ve been on a ‘scones kick’ lately, so I made these this morning.  I used the same recipe as the Lemon Blueberry Scones, with a few minor changes.  These biscuits are light and sweet and drizzled with a fresh orange glaze.  They can be elegant or rustic – you decide.  Next time I think I’ll add some cardamom right into them – stay tuned for the results.  Happy Sunday.

2 C. flour

2 t. baking powder

Scant 1/2 C. sugar

½ t. salt

1 t. orange zest

½ pint of frozen cranberries, thawed

1/2 stick of frozen butter, diced

2 eggs

1/2 C. whole milk, plus more for glazing

In a large bowl, sift together flour, baking powder, sugar, zest and salt.  When mixed, add butter and combine with a pastry tool until butter is the size of small peas.  Add one egg at a time and cut into the pastry with a knife and a fork until well combined.  Fold in cranberries.  Pour in about 1/2 C. milk and fold gently until the mixture is slightly wet and sticky.  Add a bit more if it feels too dry.

On a floured surface, roll out dough until it is about 1" thick.  Cut into your desired shapes with a cookie cutter and place on a greased sheet pan.  Brush with more whole milk so that when it bakes it will have a beautiful golden glaze.  Bake for 12-15 minutes or until the scones are lightly golden (add more milk glaze if necessary).  Serve warm with butter, or cooled with orange glaze.

Leftover Grilled Cheese & Tomato Basil Soup

One of my absolute favorite things is leftover party food.  There's rarely a party I throw without a cheese plate, so when I have leftover party cheese, this is what I make.  It's crunchy and satisfying with a mélange of exotic cheese flavors.

And who doesn’t like tomato soup with their grilled cheese?  Take a few extra minutes to mature this childhood classic - it will be well worth your time.  This is a delicious and modern version of tomato soup that will take you back to the carefree days of crayons and rosy cheeks and imagination.  

2-3 types of cheese

2 slices of Pumpernickel or Marble Rye bread

Parsley

Dijon mustard

Butter the outer sides of two slices of bread.  On the inside, smear a thin layer of mustard.  Place a generous amount of leftover cheese on top of the mustard with a few parsley leaves.  Top the with another slice of bread. 

Warm a non-stick skillet over medium heat and place the sandwich in the skillet.  Cook until the underside of the sandwich is golden brown and crunchy.  Flip the sandwich and allow it to crisp. 

 Tomato Basil Soup

1 onion

3 garlic cloves

1 can tomatoes and juice

3 T. basil, julienned

2 cans tomato soup

2 cans milk

Sour Cream, plus 1 T. milk to thin

In a large saucepan, sauté onion and garlic in 1 T olive oil until soft, but not browned.  Add tomatoes with juice and 2 tablespoons of the basil and stir to combine.  Bring the vegetables to a simmer and add the tomato soup and milk.  Bring to a simmer and then set heat to low.  Ladle soup into bowls and garnish with a swirl of sour cream and julienned basil. 

Blueberry Scones with Lemon Glaze

My friend Kelly Rowe has taught me many of her baking techniques and this is one of my favorites.  Baking scones always reminds me of mornings in Flagstaff when I would teach French to her daughter Clio.  Each week, Kelly would make some delightful pastry to snack on while Clio and I parlé français.  Thank you, Kelly, for your wisdom, sanity and friendship. This morning, I traded some of them for a basket of fresh produce which I’ll use for meals later this week.  Paired with a cup of coffee and the orange blossoms in the back yard, these scones make my weekend mornings sublime. 

As you all know, I’m rather a nerd when it comes to food.  If you’re like me, you’ll be fascinated to learn that most of the world pronounces these pastries as “skon.”  Here in the U.S., they’re primarily known as “skoan.” Thank you to Kateryna and her exceedingly witted comrade, Priestly, for their tip du jour.

These scones are light and airy and packed with fresh flavor.  The lemon glaze on top adds just the right amount of sweet zeal. 

2 C. flour

2 t. baking powder

½ t. salt

Scant 1/2 C. sugar (less sugar for more traditional scones)

1 t. lemon zest

1/2 stick of frozen butter, diced

1/2 pint blueberries

2 eggs

½ C. whole milk, plus extra for glazing

Lemon glaze (recipe follows)

Preheat the oven to 350.  In a large bowl, sift together flour, baking powder, sugar, zest and salt.  When combined, add butter and mix with a pastry tool until butter is the size of small peas.  Add one egg at a time and cut into the pastry with a knife and a fork until well combined.  Fold in blueberries.  Pour in about 1/2 C. milk and fold gently until the mixture is slightly wet and sticky.  Add a bit more if it feels too dry.

On a floured surface, roll out dough until it is about 1" thick.  Cut into your desired shapes with a cookie cutter and place on a greased sheet pan.  Brush with more whole milk so that when it bakes it will have a beautiful golden glaze.  Bake for 12-15 minutes or until the scones are lightly golden.  Serve warm with butter, or cooled with lemon glaze.

Lemon Glaze

1 C. powdered sugar

2-3 T. lemon juice

In a small bowl, stir together powdered sugar and lemon juice, adding more juice as necessary until glaze is thin and glossy.  Drizzle over the cooled scones.  

Espresso Glazed Nuts

It took a kitchen mishap to discover this interesting and indulgent snack.  I was making a caramel sauce and became distracted, as I sometimes do.  When I went to toss the ruined concoction alla spazzatura, I noticed how quickly it hardened.  I experimented a bit further and decided it could be incorporated into a light snack.  Less difficult to eat than peanut brittle and ever so slightly bitter from the espresso, these glazed nuts were born.  Serve them with a cheese plate and chutney or an espresso con panna for a light after-dinner snack.  

Mixed nuts (peanuts, cashews & almonds)

Pinch of salt, if needed

3/4 C. Sugar

1/4 C. Water

1 pkg. Instant Espresso powder (for 1 cup of instant coffee)

Pour the salted nut mixture onto a parchment-covered baking sheet and bake at 400 degrees for 10 minutes, or until fragrant.  Remove and cool. 

In saucepan, combine the sugar and water.  DO NOT STIR.  Swirl the saucepan until the sugar has dissolved.  Bring it to a boil, swirling constantly.  Cover and boil for 2 minutes.  Remove the lid and reduce the heat.  Simmer until the sugar is a deep amber color, swirling occasionally.  Allow it to cool slightly (until manageable - it will be HOT!). 

Sprinkle the nuts with the espresso powder.  Lightly drizzle the caramel sauce over the roasted nuts.  Let coated nuts sit until the caramel mixture has hardened. 

Superbowl XLVI :: Grape Jelly Meatballs

As many of you know, I’m not a huge fan of football.  I have a hard time watching 3 second plays and then 4 minutes of commentary and recap.  But, I am a fan of football players, the camaraderie that the game creates, and most of all, parties.  And a Super Bowl party is no exception. This year, Sean and I will watch the game (cough, the commercials) with a few friends and I will do some cooking.  

While visiting in Ohio this year, Sean’s dad Tony turned me on to these delicious and ridiculously easy meatballs.  Sean’s nephew Tré devours them…and actually, so do I.  They are sweet and smoky and the perfect addition to our Super Bowl Party this year.  Feel free to add some Smoked Paprika and Chipotle Chile Pepper to add a bit of spice.  

Frozen Meatballs, thawed

Equal parts BBQ Sauce and Grape Jelly

Smoked Paprika and Chipotle Chile Powder, to taste (optional)

Heat a large skillet or crockpot over medium low heat. Add each ingredient and toss to combine. The grape jelly will begin melt into the BBQ to form a smooth and silky sauce. Stir the meatballs occasionally to make sure they are well coated and not sticking to the bottom of the pan. Reduce the heat to low. The longer you cook the sauce, the thicker it will get.

You Ought to Know How to Catch a Ban-ahhhhhhh-na!

A while ago, my family had a discussion about our favorite family meals.  Specifically, my mom wanted to know which meals we remembered most fondly that she used to cook.  We pondered the question and my brother spoke up first.  He looked oddly confused for a moment and then responded, “none.”  We all burst out laughing, mom included.  Poor mom.  The truth is, she is not a master chef.   She's too humble to mention it, but she does have several fantastic recipes up her sleeve that I still remember and look forward to eating.  This is just one of them that my brother must have forgotten.

This banana bread is moist and rich and speckled with bursts of warm chocolate.  I've added some orange zest for a bit of freshness.  It can be served for breakfast or dessert.  Thank you, mom, for a memorable and humble family recipe.    

1/4 C. butter

3/4 C. sugar

2 eggs

½ t. vanilla

Zest of ½ an orange

2 C. baking mix

1 1/2 C. mashed ripe bananas (about 4 bananas)

8 oz. semisweet chocolate chips

Preheat the oven to 375.  In a large bowl, cream the butter and sugar.  Add the eggs, vanilla and zest and beat until thoroughly combined.  Add the remaining ingredients and mix until well blended.  Pour into a greased loaf pan and bake about 30-35 minutes until the top is browned and a toothpick entered into the center of the bread comes out clean.  My favorite way to eat it is sliced and broiled with butter on top.  

A Delicate Blend of Soft-Spoken & Sweet

This drink is inspired by the very first friend I met in Phoenix: Katie Davis.  We’ve shared many fond memories over the years, from high school outings, to trips to Europe, to good old movie nights.  She just got a job in New York City and moved there in time for New Years.  This toast is dedicated to her.  Best of luck, Katie and Tristan, as you explore an exciting and fresh chapter in your lives!  Happy New Years, everyone!

1 oz. Elderflower liqueur, like St. Germain

Champagne

Raspberries, to garnish

Pour the Elderflower liqueur into a tall flute and fill the rest of the glass with Champagne.  Add raspberries for color and decoration.  Share with someone special.  

Baking with the Kids

The week before Christmas, Sean and I visited his family in Ohio.  While we were there, we made several batches of cookies with his niece and nephews.  We had such a good time that I couldn’t help but post the pictures here with the recipe we used from Hershey.  I hope you’ve all had a Merry Christmas and that your baking adventures have been as fun as mine. 

48 Hershey’s Kisses

½ C. Shortening

¾ C. Peanut butter

1/3 C. Granulated sugar

1/3 C. Packed light brown sugar

1 Egg

2 T. Milk

1 t. Vanilla

1-1/2 C. All-purpose flour

1 t. Baking soda

½ t. salt

Granulated sugar

Heat oven to 375.  Remove wrappers from chocolates.

Beat shortening and peanut butter in a large bowl until well blended.  Add sugars and beat until fluffy.  Add egg, milk and vanilla; beat well.  Stir together flour, baking soda and salt; gradually beat into peanut butter mixture. 

Shape dough into 1-inch balls.  Roll in granulated sugar; place on ungreased cookie sheet. 

Bake 8-10 minutes or until lightly browned.  Immediately press a chocolate into the center of each cookie.  The cookie will crack around the edges.  Remove from cookie sheet to wire rack.  Cool completely. 

http://www.hersheys.com/recipes/5191/Peanut%20Butter%20Blossoms.aspx

Truffles

These truffles will change your world, knock your socks off twice and convince you that chocolate may indeed be better than sex, just this once.  Need I say more?

  

7 oz. of your favorite milk chocolate, chopped

6 oz. heavy cream

Pinch of salt

12 oz. semisweet chocolate chips

Crushed nuts, candy cane pieces, white chocolate, to adorn

In a double boiler, heat the milk chocolate and cream, stirring until smooth and incorporated.  Add the salt and stir to combine.  Allow to cool to room temperature and place the mixture in the refrigerator to set overnight. 

Take the refrigerated mixture and scoop out small spoonfuls, rolling them into balls with your hands.  Place them on a parchment paper-covered cookie sheet that will fit in your freezer.  You will need to work quickly because they will begin to melt.  If the mixture becomes too soft to work with, place it in the refrigerator for several minutes.  Once you have made all of the balls, set the cookie sheet in the freezer so they firm up. 

Meanwhile, in a small bowl, melt the semisweet chocolate chips until smooth and manageable and set aside.  Organize and prepare your toppings. 

Remove the balls from the freezer and carefully dip them into the melted chocolate and place them back on the parchment paper.  The semisweet chocolate will begin to harden and the balls themselves will stay soft on the inside.  Sprinkle them with you’re your favorite toppings and place them back in the fridge until you are ready to serve.  

Salted Caramel Cocoa

My European soul mate, Charlotte, introduced me to this scrumptious cocoa.  On a freezing day in Albi, France, I rode my bike through sleet and rain to get to Charlotte's flat in the city center.  When I arrived, soaked to the bone, she served me this delicious concoction.  I've added salted caramel, but it's just as satiating without it.  C’est vraiment le TOP! 

3.5 oz. milk chocolate bar

Sea salt, ground

Salted Caramel sauce, recipe follows

2 C. Whole milk

Whipping Cream
Espresso (when needed)

In a saucepan, bring the whole milk to a steam.  Do not let it boil.  Add the chocolate bar and melt until the mixture is truly milk chocolate.  Add 1-2 T. of caramel sauce and whisk into the mixture.  Pour into your favorite mug and top with whipped cream.  Drizzle with caramel sauce for show.  Sprinkle sea salt on top to garnish. 

*For the salted caramel sauce, I use the Joy of Cooking recipe and add salt. 

¼ C. Water

1 C. Sugar

½ C. butter, in cubes

½ C. heavy cream

1 t. vanilla

6 pinches of salt (about ½ t.)

Dissolve 1 C. of sugar in ¼ C. water.  Bring to a boil and allow it to cook to dark amber.  Add the butter and stir to combine.  Add the heavy cream and thoroughly combine.  Add vanilla and salt to taste.  The caramel sauce is thin until it sits, so allow it to cool before drizzling over the cocoa.  

Popcorn with Truffle Oil & Parmesan

There once was a brilliant speakeasy-style piano bar in Flagstaff, Arizona.  It was owned by two culinary geniuses that disappeared in the blink of an eye.  This recipe is inspired by them, wherever they may be.  If you're looking for a trendy new snack for movie night, try this delicately flavored popcorn with your favorite cocktail.  Thank you Paola and Brian for all the good memories.

1 packet of microwave popcorn

2 T. white truffle oil

½ C. grated, fresh Parmesan cheese

Pop the corn according to package instructions, being careful not to burn it.  When it is ready, drizzle with truffle oil and sprinkle with Parmesan cheese.  Toss to incorporate. 

The Sylaska: Intellectual Introspection

Some time ago, I had the idea to create a “how I see you” drink.  This is the first of several special drink recipes, inspired by my closest friends.  This first one is inspired by my dear friend Kateryna who is witty and well-versed, loyal, loving and accomplished and who probably knows me better than I know myself.  This drink is sweet and tart with an amaretto finish. 

Love you, K.

1 part Disaronno

2 parts Sour Mix

1 t. Vanilla

Raspberry, to garnish

In a small, round glass, mix the Disaronno and Sour Mix over ice.  Float the vanilla on top and garnish with raspberry.