Thursday, December 5, 2013
I have prepared simple butter scones with cinnamon pear jam. What is great about this jam is that it perfectly invokes the holidays, and is a great gift to give people. Make the jam in advance, have it around, and scones make on a whim. They are amazing!
Ingredients: serves 8
1 ¾ cups flour
4 Tablespoons sugar
1 ½ teaspoon baking powder
½ Teaspoon salt
1 stick unsalted butter
2 eggs, beaten with
¼ cup milk
4 Bosc Pears
1 ½ cups sugar
1 teaspoon cinnamon
Start by making the jam. Peel and dice the pears and place in large sauce pan. Using a masher, mash up the pear bits until it is almost like a puree. Turn the heat until medium high, and stir while bringing to a boil. Boil for about 3 minutes. Add sugar, stir until dissolved, and reduce heat to low so that you can simmer. Add cinnamon, and simmer for 25 minutes, stirring every few minutes.
In order to properly jar, follow the canning procedures we have used in earlier jamming posts.
To make the scones, preheat the oven to 425 degrees. Dice the butter into small pieces, and chill.
Mix together all of your dry ingredients, but 1 Tablespoon of sugar. Next mix in the butter, coating all the pieces with the flour mix. Using two forks, break the butter up into the flour mix until they are in small pieces, but not until it is completely mixed. You leave some bigger pieces, because in the oven it creates great moisture and flakiness.
In a small bowl mix together eggs and milk. Pout the wet mix into the dry mix, stirring together until just mixed together.
Grease a baking sheet, and place the dough (it will be very wet) on to the middle of the tray and make into a 10” wide disk. Use the last Tablespoon of sugar and sprinkle on dough.
Carefully cut the dough into 8 pieces, leaving them in place. Place in oven and bake for 10 minutes. Recut the pieces and separate ½ and inch away from each other and place back in oven to bake until golden brown, about 5 more minutes.
Let cool slightly and eat!!
I love you Michael!
Wednesday, December 4, 2013
It is my best friend Casey's birthday, Michael's bday, our friend Rory's bday, Hanukkah, Christmas, New Years...oh my!!!!
We will be making tasty treats, rich decadent dishes, small plates, everything your little heart desires!
Tuesday, November 26, 2013
Our side is roasted brussel sprouts, tossed with long grain rice, and then topped with crisped pancetta. For vegetarians, just remove the pancetta, then voila, welcome to tasty town.
Ingredients: serves 8
1 ½ lbs brusssel sprouts
2/3 cup diced pancetta
½ cup long grain rice
¼ cup olive oil
½ a lemon
Preheat oven to 400 degrees.
Start by cleaning and slicing the sprouts. In a colander rinse the sprouts with water, pulling off any outer leaves that look browned of to have holes. Cut the bottom of the sprout of and then cut in half lengthwise. Place in large bowl, and pour in most but about 2 Tablespoons of olive oil and mix, sprinkling with salt three separate times. Lay the brussel sprouts out onto two baking sheets and place in oven for 40 minutes.
Be sure that 20 minutes in to flip some of the brussel sprouts around and turn the actual trays around in the oven.
To make the long grain rice, follow the direction of water to rice that they give you (not all rice is the same). Set aside.
While those are cooking in a large sauce pan place all of your pancetta and render it down until it is nice and crispy. If you cannot find already diced pancetta, render the whole pancetta down and dice once crispy. Once crispy, layout on a plate covered with a paper towel. Set aside.
Once the sprouts are done, place all the ingredients in a bowl, pour the rest of the oil in, and squeeze the lemon. Mix and serve!!
Happy Hanukkah!! It is amazing because Hanukkah and Thanksgiving happen at the same time, which is awesome! We have created for you a spin on a traditional Latke, which actually will go fantastically with turkey! We have for you a latke made with potato, parsnip, carrot, and yellow zucchini, not to forget our very own persimmon butter on the side.
How do you celebrate Hanukkah if you do? Or better Hanukkah and Thanksgiving together?
*You will need a cheese grater with large holes.
Ingredients: makes 10
1 russet potato
2 large carrots
2 medium sized parsnips
2 small yellow zucchini
1 large egg
3 pinches of salt
¼ cup canola oil
4 ripe persimmons
3 Tablespoons brown sugar
Pinch of cinnamon
If you want to make sure they stay warm then preheat the oven to 200 degrees so you can put the latkes in when you make them, if you don’t mind them being room temperature, then skip this.
Start by making the persimmon butter. Chop up the persimmons and blend in blender until they are pretty smooth. In a small sauce pan, heat the puree, when it starts to bubble, add the sugar and a pinch of cinnamon. Stir cooking for about 5 minutes. Remove from heat and let sit.
The latke making is so easy it’s amazing. Peel all your vegetable except the yellow zucchini. Into a large bowl, using the larger holes on the cheese grater, grate all you vegetables, including the zucchini with the skin. Fill the bowl with water, the pour the water out keeping the vegetables, fill it one more time, and let sit for 10 minutes. This gets all the extra starch out.
Strain the vegetables into a colander. Lay out some paper towels, and lay the vegetables on top. Roll the paper towels together, removing any excess moisture. Put everything back in bowl.
Crack the egg into the bowl and start to mix. Put one pinch of salt, mix, next pinch, etc.
In a wide skillet heat your oil to medium high. When the oil is hot enough, using a spoon, spoon a heaping spoonful of the vegetables onto the skillet. Do two at a time.
While those are cooking, lay a tray out with paper towels, so you can place the latke on and let the oil drain off.
Let one side cook for about 5 minutes until nice and golden brown, the flip and do the same.
If you put in the oven, be sure to not put it in with paper towel.
Serve with persimmon butter! Enjoy!