The Pursuit of Tastiness

a tale of two scones

 I have a scone recipe that is my go-to for hostess gift, and one of my favorite flavor combinations, lemon and ginger scones.  I've been making these for at least 4 apartments (yep, that's how I tell time, can I picture chopping crystalized ginger in a certain kitchen).  But, I thought, despite its lovely flavor, it isn't super summery, and I have these cherries on hand . . . so I adapted my recipe to that of a cherry almond variety. (With both of these, the first word is a modifier for the main thing, ie this is a mainly ginger scone, with a bit of lemon in the background, and a mainly almond flavor with some cherries in there too.)

 I also switched it up by making mini-scones, little two bite bits that are a perfect afternoon snack with your iced tea.

basic scone dough, based on a recipe from the joy of baking

2 cups flour

1 teaspoon baking powder

1/4 tsp baking soda

1/4 tsp salt

1/4 cup sugar

whisk above ingredients in a large bowl.  Add to it:

1 stick of COLD butter (1/2 cup) 

either shred this in like you would cheese, or cut it up in dice size and add to flour mix. Use 2 knives to cut the butter into flour mix until it comes together (may need to use your hand to squish it together in the end) and become a bit crumbly.  Add to it:

for lemon ginger: 1/2 cup chopped crystalized ginger (found in bulk at health food stores, or sometimes with dried fruits) and as much zest as you can get off one large lemon

for cherry almond: 1 Tbsp additional sugar, 1/3 cup chopped (and pitted) cherries, frozen is OK, 3 Tbsp slivered almonds, 1/8 tsp almond extract, 1/4 tsp vanilla extract

mix in by hand until evenly distributed.  Add to it:

2/3 cup buttermilk

mix until just combined.  Place dough on floured work surface and shape:

For 8 full sized scones: pat out dough into 1 inch thick circle, use knife to cut through into 8 "slices" of scone and place onto parchment lined baking sheet. Bake at 400 22 minutes and cool on wire rack, enjoy!

For 32 mini scones: pat dough to 3/4 inch thickness and use a 3 inch cookie cutter/cup to cut out circles (as you might with biscuits), cut circles into quarters.  Place circles on parchment lined baking sheet. Bake at 400 18 minutes and cool on wire rack, enjoy!

note, the scones bake up into circles, and you break along where the score lines are after cooled, but you must cut through the dough all the way to get enough of a break line after cooked.

second note, if using frozen cherries (or other fruit you might use), cut and put into dough direct from freezer, not thaw beforehand (so fruit retains its moisture), but lengthen cooking time by 2-3 minutes, as the frozen pieces cools the dough during cooking process.

Cheery Cherry muffins

  mmmm, Cherries.  I do love cherries.  They tend to cost a fortune (unless you get them from the Chinatown fruit ladies, but who knows how they've grown up, so another money vs pesticide question), but are a lovely indulgence in the summer.  And I actually wouldn't recommend using your cherished summer market cherries in this muffin.  I have done that, spent half an hour pitting and then splashing juice about while I chopped them up.  Heck, I've even made my own ricotta for this recipe (and I DEFINITLY wouldnt waste precious homemade ricotta on these, trader joe's works just fine).  The thing is, frozen pitted cherries end up tasting the same in this recipe and are far easier and cleaner to chop.

Anyway, back to the muffins.  I've made these several times and they really are very moist and the ricotta gives them a little something extra, and the lemon zest/juice pairs really well with the cherries themselves.  (I once made with orange zest, as I had used the skin of the lemon I had for zesting for something else the night before . . . er, I'd recommend waiting until you have a full lemon, the orange zest wasn't the same flavor at all)  Also, these are good if you bought a quart of buttermilk for something else and have a cup leftover.  Or, I recently saw pint size buttermilks at Giant (the grocery here in DC/MD).  If you still have a wee bit of buttermilk leftover, Deb's recipe for buttermilk dressed coleslaw over at Smitten Kitchen is a great one.

Cheery Cherry Muffins, from Sunlight Cafe, via Joy of Baking

These make about 13-14 regular sized muffins or about 40 mini-muffins.  I do not recommend using paper cups though, the batter really sticks to them and you loose quite a bit of muffin when you pull off the paper. Just grease the tin's well, including the sides and tops.

1 cup ricotta cheese

2 eggs

1 cup buttermilk

1 Tbsp vanilla

1 Tbsp fresh lemon juice

4 Tbsp (1/2 stick) unsalted butter, melted and at room temperature

2 cups flour

3/4 cups white sugar

1 1/2 tsp baking powder

1/8 tsp baking soda (I once tried 1/4 tsp, don't do it!)

1/2 tsp salt

zest of one medium lemon

1 1/2 cup chopped cherries (if using frozen, take out of freezer and chop right before add to batter so juices don't turn batter pink . . . unless you want pink-ish batter)

First off, have you melted the butter?  Go do that now, so it is cooled when you need it. 

Preheat the oven to 350F.  Grease muffin tins, set aside.  Next, in a large bowl, mix the dry ingredients (flour through and including zest), set aside.  In a medium bowl mix eggs and cheese with beaters until incorporated, then an additional minute.  Add buttemilk, vanilla, lemon juice and mbeat until incorporated, add butter and mix until combined.  Add ricotta mixture to dry ingredients, mixiing just 'till together and no lumps of flour mix, then add chopped cherries.  Pour into prepared muffin tins and bake in oven for 25 minutes for full muffins, or 20 for mini-muffins.  Insert toothpick to check for doneness (is that a word?) and it should come out clean.  Let cool in tins for about 20 minutes, then remove to cooling rack.  These do freeze rather well in an airtight freezer bag, if you take out one before you leave for work, it will be thawed out by second breakfast (my favorite meal of the day)  Enjoy!

Carribean Banana Bread

  I am, sadly, a little notorious for claiming my secret ingredient in banana bread is, well, bananas.  Keep in mind this claim was made when I was in high school and adding a mashed banana to the box mix was fancy.  Since those days I've tried several banana bread recipes and never really found one that stood out from the rest, until now.

This banana bread is just divine.  It has a bit of a crunchy top and a wonderful crumb inside with the coconut (which you dont actually taste so much, oddly enough).  Next time you go to the grocery, get three extra bananas (although really, you should just stop reading this already and get yourself to the store).  You can use really ripe bananas or bananas from the freezer and let them thaw (if you dont already do this with your bananas, they freeze great in the skin and slip right out after thawed, although the skins turn black during this process and dont look too appetizing).  

Carribean Banana Bread, adapted, slightly, from Orangette

3 bananas, really ripe.  If using frozen, thaw completely and save the juices.

2 cups flour

3/4 tsp baking soda

1/2 tsp nutmeg

pinch of salt

1 stick (1/2 cup) unsalted butter (if you only have salted butter, dont add the pinch of salt), at room temperature

1 cup sugar

1/8 tsp white vinegar

1 Tbsp dark rum

1/2 cup dried shredded unsweetend coconut (occationally at big suburban groceries, but usually at organic markets)

Has the butter been out of the fridge?  If not, get it out now and put it by the heater to soften.  Preheat the oven to 350F.  Grease a loaf pan (9x5 or 8x4, both work).

Puree the bananas in food processor or with hand blender, or just mash with a fork really well if you dont have the gadgets. Set aside.

In a medium bowl whisk flour, baking soda, nutmeg and salt.  Set aside.

In a large bowl beat with mixer the butter and sugar until light and fluffy.  Add vinegar and rum and mix, then add banana puree and flour mix alternately until just combined.  Stir in coconut (dont use the electronic mixer here, just by hand with a spatula so it doesnt get too liquidy)

Pour batter into pan and bake for about an hour, or until browned and toothpick to center comes out clean.  Let cool in the pan for about half an hour then turn out onto wire rack to cool completely.  Enjoy! (and you will, or your money back)

Hot Cross Buns

  Admit it.  You played the recorder.  You remember the tune.  Hot Cross Buns.  Hot Cross Buns. One a penny, two a penny, hot cross buns!

Well, they aren't just a song, but an actual bun. These are traditionally served on Good Friday, with the cross of icing a referance to crucification. Which, when you think of it, is rather bizarre, I mean, its icing, how much religous contemplation really goes on in a bakery?  

Apparently they may have been around before Easter came about, made during the Saxon spring celebration.  There are some superstitions around these treats as well, including preventing shipwrecks when taken on a voyage and cementing friendships when shared. If you want more fun facts about hot cross buns, there is a whole article at BBC news!

Nonetheless, I have wanted to make these for several years, and always seem to be rather busy, or plum forget about it when Good Friday rolls around.  This year, with The Bread Bible on loan from the library, was the year they were going to be made.  And made they were, and scarfed down they were as well.  The inside is nice and soft, buttery dinner roll consistancy, with a subtle perfume of spice and the chewy bits of fruit a little sweet, but with a sweet glaze and zangy lemon lift on the outside, they really are just delightful.  Although if you are considering buying them at the grocery, take pause, this seems to be one of those cases where storebought just doesn't cut it.

Hot Cross Buns, adapted from The Bread Bible

3/4 cup warm water (110F)

1 Tbsp active dry yeast

1/3 cup sugar

1 cup warm milk (110F)

1 stick butter, melted

1 tsp salt

3 large eggs

~4 cups unbleached, all purpouse flour

2/3 cup dried currants

12 dried apricots, chopped

1/2 tsp ground mace (dont let this scare you, it smells a lot like nutmeg, and you could substitute nutmeg if you dont have mace)

1/2 tsp vanilla extract

If you haven't melted the butter, go ahead and do it now, so its not too hot when you need it.  In a small bowl (or measuring cup) pour warm water and sprinkle with yeast and then sugar, mixing to dissolve.  Let   sit until foamy.

In a large bowl, whisk the milk, butter, salt, eggs and 1 cup of flour, beating until well combined.  Add foamy yeast mixture as well as dried fruits, spices, vanilla and 1 more cup flour.  Beat until well combine.  Continue to add flour, 1 cup at a time until begins to form ball (may need to swith to wooden spoon).

Flour a work area and place dough on it.  I like to rub some vegetable shortening on my hands to handle the dough, especially wet doughs like this.  Knead dough until smooth, adding flour by the tablespoon full, if needed.

Place dough in a large, greased bowl and turn dough once (so all the dough has a wee bit of grease on it, to help prevent drying out).  Cover bowl with towel and let rise at warm room temperature, until doubled in size, about 2 hours.

Punch dough down and divide into 2 part.  Place one half on floured work area and roll out until about 10 inch long log and divide into 10 pieces.  Roll each piece into a ball and place parchment-lines baking sheet. Repeat with second half of dough on second baking sheet.  Let rise, uncovered until doubled in size, about 45 minutes.  

Preheat oven to 375F and cut a cross, about 1 cm deep into each bun.  Place baking sheets in oven and bake for about 18 minutes, or until sounds hollow. While the buns are in the oven (hee-hee), make the sugar glaze by mixing 1/4 cup water and 1/2 cup sugar together over medium heat, bring to a boil and continuing to boil while stirring for 5 minutes; set aside until buns are done. Once out of oven, place buns on cooling rack and brush with sugar glaze right away.  Let them cool.  While they cool, make lemon icing.  

For lemon icing:

1 cup powdered sugar

1 tsp fresh lemon juice

zest of one lemon

1 Tbsp milk

Mix all ingredients in bowl, whisking until smooth.  Icing should be closer to consistancy of toothpaste than syrup.  (in the photo, the icing was a bit too runny, which made the crosses a bit messier than they could have been, had I followed my own directions)

Once buns have cooled and sugar glaze is dry, pipe the lemon icing on the buns where they have been cut like a cross (use pastry bag, or sandwich bag with corner snipped).  Enjoy!

note: these are really best right out of the oven, but are still decent the next day . . . or,  if you wrap in plastic wrap and then freeze, let thaw an hour or cut and toast, they can be kept a bit longer, like for your next sea voyage.

Cheese sticks

 These are, in a word, tasty.  And so far, I haven't met someone who didn't like these snacking treats.  Although, in fairness, I haven't tried them on a vegan yet, and I suppose the cheese part of cheese stick may not win them over. 

I was originally drawn to this recipe because Tony LOVES cheese straws from Trader Joes, calling them "Cheez-its in their natural form".  And LOVE these cheez-its in their super natural form (not to be confused with supernatural form) he did. 

That said, these really seem to be a hit with kids too (even with the seemingly more grown up extra-sharpness and hot pepper flakes).  My lovely Goddaughter Leanne was the first picky eater to munch on and request more.  When I made these again recently, two of the cutest toddlers, Sophie and Owen, came back for more as well. 

I would like to try these a little spicier, maybe with some rosemary and swiss cheese or part chedder part blue cheese . . . let me know what works for you!

Cheese Sticks
adapted from smittenkitchen.com

1 1/2 cups (about 6 ounces) grated extra-sharp Cheddar cheese
4 tablespoons unsalted butter, softened and cut into 4 pieces
3/4 cup flour, plus more for rolling
1/2 tsp salt
1/4 tsp cayenne 

1/4 tsp dry mustard
1 tablespoon half-and-half 

 

Preheat oven to 350°F.  Mix all but the half and half, until crumbly. Add the half-and-half and mix until it looks like dough.  (the original directions call to use a food processor for this, but I dont have one.  Mixing by hand worked fine for me)

On a lightly floured surface, using a lightly floured rolling pin, roll the dough into an 8- by 10-inch rectangle that is 1/8-inch thick. Using a pizza wheel (or knife if you dont have a wheel), cut into long strips, about 1 cm wide.  Transfer the strips to an ungreased cookie sheet.

Bake these for about 13 minutes, or until as crispy as you like (Tony likes them a little more brown than the 13 minutes).  Let sit for a few minutes once out of oven before transfering to cooling rack.  Enjoy!

Makes about 30 sticks, depending on how you cut thick you cut them.  These will keep, out of the refridgerater, in foil for several days, if they last that long. The dough keeps in the fridge as well.

note, I tried these as squares to mimick cheez-its, and as animals to mimick Goldfish and well, not the same.  These are better thin and crispy.  Plus, they look cool in a glass.

a funny story about graham crackers

Graham crackers are a quintessential snack food - great on their own, with milk, with a little PB or J spread on, or as my mom did after making a cake,with a little chocolate frosting.  So much were graham crackers a part of my childhood, that I was shocked to learn their origin. 

Did you know that we have Reverand Sylvester Graham to thank for these crackers?  Rev. Graham believed that certain foods led to lust or "sinful sexual excess" (Barnette)  To his credit he was also a proponent of vegetarianism, exercise and fresh air, against tobacco and alcohol, way back in the early 1800s.

I found several rather different recipes online for graham crackers, and picked one from Baking Bites solely because I had all the ingredients, but it definitly worked wonderfully!

Graham Crackers

makes about 4 dozen crackers

1/2 cup flour

1 3/4 cup whole wheat flour

1/2 cup sugar

1 tsp b. powder

1/2 tsp b. soda

1/2 tsp salt

1/4 tsp cinnamon

1 stick butter, diced in 1/2 inch cubes (cold)

2 Tbsp honey

2 Tbsp molasses

1/4 cup water

1 tsp vanilla

In a large bowl mix dry ingredients.  Add butter and use 2 knives (or a pastry mixer or stand mixer if you have either) to cut butter into dry ingredients, forming a crumb consistancy.  Add remaining ingredients and mix well.  Pat dough into flat loaf and wrap in saranwrap, keeping in fridge for at least one hour.

Flour table/board, dough and roller, rolling out dough to 1/8" thickness.  Use a pizza cutter to cut strips of dough about 1 1/2" x 3" (or whatever you want).  Place on parchment paper and bake at 350F for 13 minutes. 

I gave the crackers a pierce with a fork before cooking because it looked cool in the end (its not needed as with other cracker/breads).

Let cool and enjoy!

Another note, on a couple of these I put about 1/2 tsp of peanut butter on one end, then folded over before baking . . . umm definitly eat these peanut butter filled grahams with a glass of milk!

Corn dog sliders, err, sort of

Corn Dogs will always be near and dear to my heart.  You see it was just the wiff of them at the Coney Island Cyclones' game one summer evening to bring Tony's 7 years of vegetarianism to it knees.  Yep, in just about 3 hours he went from vegetarian to carnivore in the extreme (following up his ball park franks with Popeyes on the way back to the subway).  

Keeping that in mind, as I've noted the return of the slider in many restaurants, as well as mini hot dogs, I thought it was just a short while until mini-corn dogs were out.  Sadly, I am not as ahead of the curve as I had hoped.  We saw these on the menu at Buffalo Wild Wings, of all places.

Nontheless, I wanted to try my hand at these for the superbowl.  But due to the rather ridiculous amount of snow and lack of frying oil in our cupboard, they would have to be baked.  Which meant that I would need some sort of mini-corn dog mold . . . which I definitly don't own.  So after pilfering through my grandma's pans, I opted for a mini-muffin pan.  And while they dont look a thing like corndogs, these little bites seem to be a perfect party size . . . probably more a variation of pigs in a blanket, but tasty regardless.

One note about below, I tried cheese and mustard and plain, but mustard was defintily the most flavorfull, but feel free to try whatever condiment you like.

Lu's corndog sorta sliders

serves 6 for appetizers (makes about 18)

1/2 cup yellow meal

1/2 cup flour

2 Tbsp sugar

1 1/2 tsp b.powder

1/2 tsp salt

2 Tbsp vegetable oil

1/2 cup milk

1 egg

3 hotdogs (I used Hebrew Nationals)

mustard (as spicy as you like it) or cheese or other condement

Preheat oven to 425 F.  Grease or line a mini-muffin pan.  Combine dry ingredients in a large bowl, mix.  In a smaller bowl whisk oil, milk and egg together, then pour into cornmeal mix.  Stir until combined. 

Cut hotdog into 1"-1 1/4" segments, set aside.

Spoon 1 Tbsp of cornmeal batter into each mini-muffin cup, add hotdog piece and 1/2 tsp of mustard or small slice of cheese to hotdog and cover with 1 tsp of additional batter. 

Bake at 425 for 18 minutes.  Let rest 5 minutes, then pop out and enjoy!