Tag Archives: sugar

Cranberry Christmas Scones

10 Mar

Chris and I bought our very first home this past August.  It’s just a small condo, but it’s such a perfect fit for us.  We also absolutely love our new neighborhood.  It feels remote and rustic, there’s hiking nearby, and just down the hill there’s just about every shop you could ever need.  Getting everything in order took a while, so we ended up hosting a holiday/housewarming party.  At the party, I made a big pot of wassail and a big pot of vin chaud (I will take pictures and post the next time I make these beverages.  They’re delicious!).  As garnish, I planned to sugar cranberries.  Well in the madness of getting everything ready for the party, I completely forgot the cranberries.  We were driving up to the Guidotti’s for the holidays the next day, and I didn’t want the cranberries to go to waste, so I poked around online and found a cranberry scone recipe on marthastewart.com.

The beginning of the recipe is pretty basic – mix the ingredients, cut in the butter until it resembles crumbs, and then mix with the cream.

You then need to knead the dough on a floured surface, and the cranberries do not make this easy!  The recipe makes this step seem like it’s a breeze, but trust me your arms will get a work out.  I continued to knead the dough until the flour was completely incorporated and I had a nice smooth texture.  I rolled the dough into a roundish square, and then sliced it into 8 equal pieces.

741B6F41-E593-4287-AEE1-39701E0C6A8E  44913533-8EEC-417E-9D1E-F5FD89746DCC

The next part was also a bit tricky.  I had to separate the pieces gently to maintain their shape.  I decided to bake them on a silpat to prevent them from browning too much on the bottom.

25F51AAE-18E9-4D49-ACA0-37D7B61513A5

The recipe then instructs you to “brush” the scones with the remaining half and half.  Well I had lost of half and half left, and brushing them lightly somehow seemed wrong.  I poured the remaining half and half over each unbaked scone, hoping that the extra cream would give them a bit more moisture.

90F7CC40-99C6-41B2-A057-8593D07BC605

I then sprinkled each scone with a bit of turbinado sugar, and topped them off with red and green sprinkles.

23AD1091-E992-4BF0-8454-9264686BEB97

89A646D3-37A0-494A-A199-5C19F622E292

They came out of the oven with an all-over light brown color, and they smelled wonderful.

  B9DA77B5-64FE-4716-8979-45C5A9885CD3        2FA00DC9-EC71-4179-AAE4-DD14565FB439

Chris and I had a scone with coffee the next morning, and absolutely fell in love with this recipe.  The cranberries added a tartness to an otherwise sweet treat, and the texture was moist and light.  Knowing that Chris’ mom would be busy preparing holiday dinner, we packed the remaining scones up and brought them to the Guidotti’s for breakfast.  They were perfect in the morning heated with a bit of butter.  We had a wonderful time visiting, and hope everyone enjoyed the scones!

Blackpeachrange Tartlets on a Sunday Night

23 Jan

This past Sunday evening, I had a hankering for something sweet. As you’ve no doubt noticed when we get a sweet-tooth, we bake. So I started to sift through desserts on Epicurious.com trying to find something delicious to cook up.

Here’s the problem – we had no eggs.

Since pretty much every dessert recipe under the sun (related to baking anyhow) includes eggs I had a problem. Then I remembered that we could make tarts.

A while back (not sure if we blogged about it here), we made a delicious lemon tart. I remember it distinctly, because I’d never run across a crust that when complete (prior to baking), was completely crumbly. Like, not bonding, or sticking together at all after you finish food-processing it. This recipe didn’t use any eggs what-so-ever (vegans pay attention).

So, I tried to find that particular recipe again, aiming to make a blackberry tart (as we still had some in the fridge from earlier in the week). I searched…and searched…and searched. Completely failed in my Google-Fu. You’d think that if you search for “Blackberry tart without eggs,” or “Blackberry tart no eggs,” that you would be successful. It took me over 30 minutes of looking to find the first recipe without eggs.

Anyhow, I should have seen that as a sign I should give up on the idea for the evening…but no I continued on, blissfully unaware of what was to come…

Eventually I found one – and it’s not linked here because I cleared my browsing history… Basically, it’s a “mix it all together and food process the hell out of it” recipe. The problem was, we only had 1/2 a stick of butter (out of the requisite 1 stick). Strike 2 in recipeville. So, I ended up adding the difference in soft-spread margarine. The main difference was the final dough was slightly stickier than I would have expected for an eggless recipe. Anyhow, I did process the hell out of it, using a spatula ever so often to pull additional flour away from the edges to fold into the dough.

IMG_0147

I had already pulled our tartlet pans out (yes, we actually have tartLET pans). And began to pack to dough into them. It made four, and I tossed them into the oven to start baking while I turned to the filling.

So, remember that “package” of blackberries that I had mentioned? Yep, about 1/2 a pack left. Strike 3. So at this point, I pulled a “Chris cooking without Colleen’s adult supervision” and  started to wing it.

I crushed up the blackberries into a pot (with my hands – squishing the juices out of the little buggers – and yes, it was QUITE cathartic), then proceeded to rummage in the fridge for other, possibly, complimentary flavors. I found some not too ripe peaches, that were starting to shrivel from the cold. I sliced them up and tossed them in with the blackberries. Next I added some orange juice (I really have no idea how much exactly) and a poured about four seconds-worth of sugar. I cranked up the heat and let it stew for about 20 minutes.

I pulled out the cornstarch next and added about 3 tablespoons of it to the mixture (which by this time was frothing and bubbling like a cauldron). I figured that it’s about 1 tablespoon of cornstarch per cup of liquid (I think I read that somewhere), and it looked like it was “about” 3 cups of liquid.


IMG_0148

I spent the next 20 minutes whisking the mixture like a mad-man trying to break up the clumps of cornstarch. Pro tip: when you’re adding cornstarch to a liquid, first mix it with liquid to form a paste before adding it to the liquid.

Onwards. It actually tasted delicious. I took the mixture, and poured it into the newly cleaned food-processor and then blended it well so that it appeared to be a purple jelly. By this time a quick check of the crusts revealed them to be nice and golden brown. I popped them out of the oven and then poured the purple goo into their centers, and then returned it to the oven for another 5 minutes.

I shouldn’t have – that was just enough for the nice golden brown crust to go only slightly brown. If this has ever happened to you with a butter crust you know that the flavor is still ok, it’s just that the texture gets hard as a rock, really fast. Regardless, after the five minutes, I pulled them out of the oven and set them aside to cool.

Voila! Blackberry/Peach/Orange tartlets. They were actually quite delicious, albeit hard around the edges. The inside crust was perfectly cooked and Colleen raved about the filling. I’m going to count it as a success.

IMG_0153

Oh, and I have only some idea of how to recreate them. Sometimes things come to mind with madness, never to return…

 

%d bloggers like this: