Traditional Shepherd's Pie / Vegetarian

I decided to make a Vegetarian version of a traditional Shepherd's Pie for Easter. Obviously you can use a non Vegetarian Meat for the recipe. I also use a Vegetarian Worcestershire Sauce and a Vegetarian Chicken Stock or Vegetable Stock. Other than that, it's the same. I note all of those adaptations in the recipe.

Thanksgiving 2016
Before the Potatoes are added.

With Mashed Potatoes added.
Just before Baking, I Drizzle with Melted Butter
and Sprinkle with Grated Parmesan Cheese.

I'm making Shepherd"s Pie today and I wanted to add this picture to show that a recipe can be adapted.
In this one I'm using Instant Mashed Potato Flakes (serving for 6)  based on the box directions, because I didn't have Potatoes.  I increased the beaten eggs to 2. I added additional Milk because I had about 6 1/4 - 6 1/2 Cups of the Potato Flakes.
I also used  3 Cups of Frozen Carrots & Peas mixture instead of Fresh Diced and Sautéed Carrots.
I didn't increase any of the other ingredients.

I baked it in a deeper Baking Pan because I had a large amount of Carrot/Peas and Potatoes.

Slathered with melted Butter and topped with Grated Parmesan Cheese.
Ready for the Oven.

Hot out of the oven!

Here's another Potato option:

1 - 2lb. Bag of Frozen Tater Tots, thawed completely (you may not need the entire bag). Arrange the Tater Tots in neat rows on top of the Filling (cover the entire top). Bake as instructed in the Shepherd's Pie recipe. You can Broil the Pie at the end, to Brown the Tater Tots. 

Here's what you'll need:
Preheat the oven to 400 degrees.
1 - 9" X 13" Glass Casserole Dish, brushed well with Olive Oil.


1 TBS Olive Oil
1 tsp Fresh Ground Black Pepper
1 Pound of Yves Meatless Ground sautéed in 3 TBS of Olive Oil. (prepare this ahead and set aside until it's added later.
1 Large Onion, Diced
4 Large Carrots, Diced
1 1/2 C Frozen Peas
3 TBS Finely chopped Fresh Thyme Leaves
2 TBS Flour
1 TBS Butter, melted + additional for brushing over the Potatoes.
8 oz. Red Wine
2 TBS Tomato Paste
2 TBS Vegetarian Worcestershire Sauce
1 C Vegetarian Chicken Broth or Vegetable Broth

6 C of Mashed Potatoes. About 1 pound of Potatoes. (I recommend Yukon Gold)
6 Spring Onions, finely sliced & mixed into the Potatoes.
1 Egg, beaten & mixed into the Potatoes.

Grated Parmesan Cheese

In a large skillet on medium heat:
Oil
Carrots
Sauté just until tender.

Add:
Onion
Cook for an additional minute.

Add:
Meatless Ground
Pepper
Thyme
Stir to combine well.

Add:
Butter
Peas
Sprinkle with Flour.
Stir to combine well.

Add:
Tomato Paste
Wine
Worcestershire Sauce
Mix well and cook just until heated well.

Add:
Broth
Mix well and Cook until it begins to reduce and thicken into a gravy.
Pour into the Casserole Dish and smooth out evenly with a Silicone Spatula.

Spoon Potatoes evenly over the top and spread with a Silicone Spatula.
Brush the top with Additional Melted Butter and Sprinkle with Parmesan.

Bake for 20 minutes until the Potatoes begin to Brown.

Serve with slice of Baguette Bread.

Enjoy!
Peace in the Kitchen!

Topped with Tater Tots and sprinkled with Grated Parmesan Cheese.
Ready for the Oven.

French Lavender Cookies, other Lavender Stories and Recipes for Baking and Cooking with Lavender

We buy Culinary Lavender when we're visiting France. You can find in in the States in Speciality Cooking Stores. There's a difference between the Lavender you buy in stores for Pot Potpourri and the Lavender you grow in your Garden. You can eat the Lavender from your Garden but commercially sold Lavender for Fragrance had been infused with oils. Make sure you use edible Lavender.
Although most varieties of Lavender can be used in cooking, some varieties are more widely used, including Lavendula Angustifolia and Munstead. These have the sweetest fragrance that creates floor in baking. The flowers also add a subtle, sweet citrus flavor.

I took this photograph when we were in France in the Summer of
2015. We wanted to be there specifically for the Lavender Harvest and the Lavender Festivals.
It was the first time we were in the fields during the harvest. The fragrance is more intense during the harvest.

French Lavender Cookies.

Here's what you'll need:
Preheat your oven to 350 degrees.
Sheet Pans lined with Parchment Paper.

3/4 C All Purpose Flour
1/2 C Almond Flour
2 TBS Cornstarch
2 TBS Granulated Sugar
1 TBS Culinary Lavender
1/2 tsp Salt
1/2 tsp Baking Powder
8 TBS Cold Butter, cubed
Zest of 1 Lemon
Juice of 1 Lemon
2 TBS Honey

In a small bowl, sift together:
All Purpose Flour
Almond Flour
Cornstarch

In a Food Processor:
Flour Mixture
Sugar
Lavender Salt
Pulse just to combine.

Add:
Butter
Lemon Zest
Continue pulsing just to form a coarse texture with visible pieces of Butter.

Add:
Lemon Juice
Honey
Pulse just until it comes together and forms a soft dough ball.

Wrap it in Plastic Wrap and refrigerate for 30 minutes.

Remove the Dough, use a 1 1/2" Cookie Scoop and drop the dough onto the Sheet Pan.
Gently flatten each cookie with the bottom of a Stainless Steel Measuring Cup.

Bake 9 - 11 minutes.
Remove Pan to a Rack to cool for 5 minutes.
Transfer Cookies to the Rack to cool completely.

Enjoy!
Peace in the Kitchen!

Over the Memorial Day weekend in 2014, we went to our local Lavender Festival. Lavender Ridge Farms is located 8 miles east of Gainesville, Texas.
I've included stories, photographs and some of the recipes from their farm.

It was originally a strawberry and melon farm in the 1920's and 30's. It is now a lavender, cut flower
and herb farm. It has 2 acres of lavender, and a field of Zinnias, Bachelor Buttons, Sunflowers and a variety of vegetables for picking.



You can have lunch in the cafe or bring a picnic.
There's also a gift shop with Dried Lavender, Homemade Soaps that are amazing, Pottery , Herbs, Culinary Lavender and Cookbooks.

Twice a year they have a Festival that includes tents with vendors selling a variety of antiques, collectibles and various other knick-knacks that we just can't seem to live without.

 The gift shop is charming ,with a variety of Lavender gifts.

Anne and I bought Soap, Culinary Lavender and a Cookbook. We discovered, for the first time, Aubrey Oaks Alpacas, a vendor that raises Alpacas and sells the most beautiful items of clothing and accessories made from the hair that has thermal properties. The hair is strong, soft and comes in a variety of natural colors. Anne got a Sweater/Coat and I bought a Vest that looks very German/Austrian.

I purchased the Lavender Farms Cookbook and Culinary Lavender to bake a variety of items and post recipes on the blog. I received permission from Kevin and Jerry to talk about the Festival and post some of their Lavender Recipes. Thank you for allowing me to blog about your wonderful farm and event. We've visited the farm several times and will return again many more times!

If you're ever in the Dallas/Fort Worth area, take a day trip to visit the Farm.

We've spent many years vacationing in Provence, France enjoying the Lavender Fields near Valensole. We have many friends throughout France. Provence in the summer is amazing! We'll be returning next summer.
If you can't make it to France to see the lavender, come to Texas and visit Lavender Ridge Farms.
Before I post recipes, I wanted to show you that even when we left Lavender Ridge, it reminded us of Provence.

And now........ Recipes!
As I make some of these recipes, I'll add photographs.

I added a note at the end of this post talking about Lavender and Culinary Lavender. The recipes mention Culinary Lavender . We purchase ours at Lavender Ridge Farms.


There are so many great recipes, it was difficult to choose, but here are some of my favorites from their cookbook.

Summer is approaching so I'll start with two drink recipes.

Lavender Lemonade:

Steep 2 TBS dried lavender in 1 C of boiling water, about 5 - 10 minutes.
Cool and add 2 quarts of prepared lemonade.
Stir well, serve chilled and garnish with a fresh lavender sprig.


Lavender Lemon Chiller:

Vodka
2 C Water
1 C Sugar
1 TBS Lavender Ridge Farms culinary lavender
1 1/2 C Lemon Juice
1 Lemon, sliced

Place a bottle of Vodka in the freezer for 2 - 3 hours until syrup like.
Combine Water, Sugar and Lavender in a saucepan.
Bring to a boil and remove from the heat.
Allow to cool at room temperature.
Add Lemon Juice.
Strain to remove the Lavender.
Fill a tall glass with Ice and 1 shot of  Vodka.
Fill the glass 3/4 with the Lemon mixture.
Add a fresh Lavender Sprig and a Lemon Slice.
Top off each glass with Sparkling Wine.


I have to add this recipe for Lavender Hot Cocoa and I'll make this for family and guests during the Thanksgiving and Christmas holidays.

Lavender Hot Cocoa:

1/2 C Sugar
1/4 C Cocoa
Dash of Salt
1/3 C Hot Water
4 C  Milk
3/4 tsp Vanilla
1 tsp Lavender Ridge Farms culinary lavender.


Milk Mixture:
In a medium saucepan, combine milk and finely ground culinary Lavender.
Bring to a simmer.
Remove from heat, cover with a lid and allow to steep for 10 minutes.
Strain before combining with Chocolate mixture.

Chocolate Mixture:
Mix Sugar, Cocoa and Salt in another saucepan, stir in hot water.
Cook and stir over medium heat until mixture comes to a boil.
Remove from heat and add vanilla and milk mixture.



Lavender Pound Cake:

This recipe calls for a prepared loaf pan. I use my Pan Release Mixture. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each, mix well and keep refrigerated in a jar. I always have it available for all of my baking needs.
The recipe calls for a Lavender Syrup, so here's my personal favorite.

Lavender Syrup:
1 C Water
1/2 C Sugar
1 TBS Lavender Ridge Farm's Culinary Lavender
Combine all ingredients in a saucepan and bring to a boil.
Reduce heat and simmer for 2 minutes.
Strain through a fine sieve and cool completely at room temperature.


1 1/2 C Sugar
1 1/4 C Butter
3/4 C Vanilla
6 Eggs
1/2 tsp Salt
2 2/3 C Flour
2 TBS Lavender Ridge Farm's Culinary Lavender

Cream Butter and Sugar.
Add Vanilla and Eggs.
Add Salt, Flour and Lavender.
Mix well.
Pour the batter into an 8 1/2" X 4 1/2" X 2 1/2" prepared loaf pan.

Bake at 325 degrees for 1 hour. ( or until a toothpick in the center comes out clean) This cake took almost 1 1/2 hours.
Cool 10 minutes in the pan.
Remove the cake from the pan while it's still warm.
Transfer to a cooling rack placed over a sheet pan.
Brush the sides and top  generously with Lavender Syrup until well saturated.
Cool completely before serving.

The batter is incredible!

Lavender Syrup

The final cake with the glaze brushed on it.

Lavender Lemon Bars:

2 1/2 C Flour
1 1/2 C Powdered Sugar + additional for dusting
1/2 pound Butter (2 sticks) chilled and cubed
1 1/2 C Sugar
6 TBS Lemon Juice
Grated Zest of 1 Lemon
1 tsp Ground Lavender Ridge Farms Lavender
4 TBS Flour (set aside)
1 tsp Baking Powder
4 Eggs

In a mixing bowl, combine 2 1/2 C Flour and Powdered Sugar.
Cut in the Butter with a pastry blender or two forks.
Press evenly into the bottom of 9"X13" baking pan.
Bake at 350 degrees for 20 minutes.

In a separate bowl:
Sugar
Lemon Juice
Zest
Lavender
4 tsp Flour
Baking Powder
Eggs
Mix well
Pour batter over the crust and bake at 350 for 25 minutes.
Remove from oven, place on a cooling rack to cool completely.
Cut into bars and dust with additional Powdered Sugar.


Lavender Pecan Crisps:
I love this recipe!

2 C Sugar
2 C Butter
3 C Flour
1 tsp Crean of Tartar
1/2 tsp Salt
2 tsp Baking Soda
6 tsp Lavender Ridge Farms culinary lavender
4 C Corn Flakes
1 C toasted chopped Pecans

In a mixing bowl:
Sugar
Butter
Beat until creamy and smooth.

Slowly Add:
Flour
Tartar
Salt
Baking Soda
Lavender
Mix well.

Fold in Corn Flakes and Pecans by hand.
(at this stage, I would chill the dough for at least 1 hour)

Use a 1 1/2" cookie scoop and place cookies 2" apart an a sheet pan lined with parchment paper.
Bake at 350 degrees for 20 minutes.
Remove from oven and place the sheet pan on a cooling rack for 10 minutes.
Transfer cookies to the rack and cool completely.


Lavender, Potato and Leek Soup:

4 - 5 slices of real bacon (Vegetarian version, I use Morning Star Farms Bacon Strips. I microwave 5 strips for 2 minutes. They should be crisp. Crumble and set aside.
3 large Leeks (white part only) Washed well to remove sand, chop and set aside.
2 cloves of Garlic, minced
6 C peeled and diced potatoes
6 C Chicken Broth ( Vegetarian version, I use a vegetarian Chicken Broth)
1/2 C Heavy Cream
1/2 C Milk
1 1/2 tsp Lavender Ridge Farms Herbes de Provence
1/2 tsp Lavender Ridge Farms culinary Lavender
Salt and Papper to taste


In a large soup pot:
Cook Regular Bacon until crisp.
Remove and crumble.
Add Leeks to the bacon drippings and sauté until they're soft. (Vegetarian version, add 2 TBS Olive Oil to the pot and cook the Leeks.)

Add:
Garlic
Potatoes
Chicken Broth
Simmer until the Potatoes are soft, 20 minutes.
Pour into a Food Processor and puree the soup.
Return to the soup pot.

Add:
Cream
Milk
Bacon
Herbes de Provence
Lavender
Reheat until hot but do not boil.
Add Salt and Pepper to taste.



This next recipe does not use Lavender but it use Herbes de Provence that are available at Lavender Ridge Farms.
This looks very appealing to me.

8 oz. Cream Cheese or Neufchatel Cheese, softened
1/4 C Mayonnaise
2 cloves of crushed Garlic
1 tsp Lavender Ridge Farms Herbes de Provence
Salt and Pepper to taste

In a mixing bowl:
Cheese
Mayonnaise
Garlic
Lavender
Mix thoroughly.
Salt and Pepper to taste.

Serve with a variety of Crackers or slices of toasted French Baguette Bread.


Lavender Goat Cheese Croustades:

1/4 C of your favorite Italian Dressing
1 French Baguette
5 oz. Goat Cheese, softened
1 TBS ground Lavender Ridge Farms culinary Lavender

Preheat oven to 400 degrees.
Slice bread into 1/4" slices.
Brush with Italian Dressing.
Bake for 8 - 10 minutes, until lightly browned.
Allow to cool.

In a small bowl:
Cheese
Lavender
Mix well.
Spread on toasted bread and serve.


Lavender Honey Salad Dressing:

6 TBS Olive Oil
2 TBS Balsamic Vinegar
1 TBS Lemon Juice
1 Garlic Clove, crushed
1 tsp Coarse Grain Mustard
2 TBS Honey
1 tsp Lavender Ridge culinary Lavender

Mix all ingredients together.
Let stand for 30 minutes at room temperature.
Whisk,
Serve.
Store refrigerated up to 1 week.



Raspberry and Lavender Vinaigrette:

1/2 C Olive Oil
3 TBS White Wine Vinegar or Balsamic Vinegar
3 TBS Raspberry Vinegar
1 TBS minced Lavender Ridge Farms culinary Lavender
2 TBS Lime Juice
Salt and Pepper to taste

Combine all ingredients together in a jar and shake well until blended.
Allow to sit at room temperature for at least 30 minutes.


This is the last recipe and it says to serve this sauce warm, over Bread Pudding. They did not include a recipe for Bread Pudding but I will post my Best of the Best Bread Pudding recipe at the end of this sauce recipe.

Vanilla Sauce with Lavender:

1 C Sugar
1 Stick  (8oz.) Butter
1/2 C Half and Half
1 1/2 tsp Vanilla Extract
1 tsp Lavender Ridge Farms culinary Lavender

Grind the Lavender with 1 TBS of sugar in a spice grinder to a fine consistency.
Put remaining ingredients in a saucepan.
Simmer for about 5 minutes or until slightly thickened.
Serve warm over Bread Pudding.



Another Best of the Best Recipes.
I've had this recipe since the early 70's.
It's the only Bread Pudding I make.


1 Baguette, sliced
1 Quart of Milk (4C)
3 eggs, beaten
2 C Sugar
2 TBS Vanilla
3 TBS Butter
1 C Raisins

Mix Bread and Milk by hand
Add all other ingredients except the Butter
Melt the Butter in a 9X13 pan in a 350 degree pre heated oven, coating the bottom and sides well
Pour the mixture in the pan and Bake for 45 minutes

Another option is to bake the Pudding in Muffin Tins lined with paper cups.
If you bake the Pudding in Muffin Tins, make sure to break up the bread into small pieces, not slices.
Spray the paper cups with a vegetable cooking spray.
Bake at 350 degrees for 30 minutes.

Serve with The Queens Sauce:
1 Pint Heavy Cream
3 Eggs
1/2C Sugar
1/2 tsp Vanilla
1 C Brandy or Whiskey

In the top of a doubler boiler,  place the Cream and Eggs and whisk well
Add Sugar and Vanilla
Stir constantly for 10 minutes
Slowly add the Brandy or Whiskey and whisk until incorporated

Here's another Whiskey Sauce :

In a sauce pan, over medium low heat:
1/2 stick of butter
THe juice of 1 lemon
1 C apple cider
1/2 C brown sugar
a pinch of salt
1 C Bourbon Whiskey

Cook to reduce to 1/2
Serve on the side with Bread Pudding.

I hope my readers have learned a bit about cooking and baking with Lavender. I hope you all take some time and make some of these wonderful recipes.

Again, I want to thank Lavender Ridge Farms for allowing me to share our experience, photographs and recipes at their farm outside of Gainesville, Texas.

Enjoy!
Peace in the Kitchen!

Rustic Apple Cobbler in a Cast Iron Skillet

I love cooking in Cast Iron. I have a great collection of Cast Iron Cookware and Accessories . This is a simple, rustic, down-home comfort food dessert! I included my recipe for Homemade Whipped Cream for serving.

Here's what you'll need:
Preheat the oven to 425 degrees.
1 - 10" Cast Iron Skillet

Rustic Apple Cobbler in a Cast Iron Skillet.

Here's what you'll need:

Apple Filling
2 pounds of Jonagold Apples, peeled, cored and roughly chopped into medium sized pieces.
3 TBS Butter
3 TBS Dark Brown Sugar
1 tsp Cinnamon
1/4 tsp Cinnamon
1/4 tsp Allspice
1/4 tsp Nutmeg
A pinch of Salt
1 TBS Fresh Lemon Juice
1 TBS Cornstarch


Cobbler Dough
1 C Flour
3 TBS Granulated Sugar, divided.
1 1/4 tsp Cinnamon, divided.
1/2 tsp Baking Powder
A pinch of Salt
1/4 +2 TBS Heavy Cream
3 TBS Butter, melted
1 tsp Vanilla

Filling Directions:
In the Skillet on the Stove, Medium Heat:
Apples
Butter
Brown Sugar
Cinnamon
Allspice
Nutmeg
Salt
Stir well and cook until Apples are just tender. Don't over cook them.

In a Small Bowl:
Lemon Juice
Cornstarch
Whisk well.
Add to the Apple, stir to combine well.
Remove from Heat.

Cobbler Dough Directions:
In a Small Bowl:
Flour
2 TBS Granulated Sugar
1 tsp Cinnamon
Baking Powder
Salt
Whisk well.

In a Small Bowl:
Heavy Cream
Melted Butter
Vanilla
Whisk well.
Add this to the Flour/Dry Ingredients.
Stir with a Blending Fork just to combine and create a dough.

In a Small Bowl:
1 TBS Granulated Sugar
1/4 tsp Cinnamon
Mix well.

In the Skillet with the Apples:
Spoon the Dough randomly over the Apples. Cover most of the Apples leaving areas of Apples exposed. This is the Rustic process. Don't overthink it.

Sprinkle the Dough with the Sugar/Cinnamon mix.

Bake for 20 - 25 minutes.
Remove the Skillet to a rack.
Serve Hot from the Skillet.

Option:
Serve with Homemade Whipped Cream or Vanilla Ice Cream.

Enjoy!
Peace in the Kitchen!


This is my favorite recipe for homemade Whipped Cream.

Homemade Whipped Cream:

1 C Heavy Cream
1 tsp Vanilla
1 TBS Confectioner's Sugar.
Whip the Cream in a Stand Mixer with a Whisk Attachment.
Beat to Soft Peak.
Add:
Vanilla
Confectioner's Sugar
Beat to Stiff Peak.
Transfer to a Serving Bowl to serve.

Enjoy!
Peace in the Kitchen!

Scones, A Best of the Best Recipe plus Homemade Clotted Cream and Clotted Cream Fudge

When I write a recipe that's referred to as The Best of the Best, it's because I've researched many recipes, found something in all of them and adapted them to become what I consider the Best. For example, my Original Sangria, Bread Pudding,  Original Salsa, Banana Pudding, and the list goes on. This is just another adaptation of a recipe from Ina Garten that Anne customized and perfected using Ina's base recipe for the dough. After testing many Scone Recipes, these have become A Best of the Best!
One other recommendation would be Dried Cranberries and the Zest of 1 Orange, to make for Christmas. With the Basic Dough Recipe you can be creative by adding your favorite ingredients to the Dough. (Any Dried Fruit, Any Roughly Chopped Nuts and the Zest of any Citrus Fruit.) The combinations are endless. Here are some suggestions:

Apricots/Almonds
Cranberries/Pistachios
Blueberries/Almonds/Lime Zest
Cherries/Pecans
Apricots/Grapefruit Zest


In this adaptation, the Dough was divided in half with one half  using (3/4 C Dried Cherries + 3/4 C roughly chopped Walnuts.)
The other half was (1 C Dried Blueberries and Zest of 1 Lemon.)
Mix the Dried Fruit and Nuts with 1 TBS of Flour.  Do the same with the Dried Fruit and Zest. Toss them together in small bowls.

Blueberry/Lemon

You can serve them with Fruit Jam and Clotted Cream. I've included my recipe for Homemade Clotted Cream and I decided to add my recipe for Clotted Cream Fudge, just incase you'd like to make that too. Make ahead and keep refrigerated until served with the Scones.

Here's what you'll need:
Preheat the Oven to 400 degrees.
Cookie Sheet Pans lined with Parchment Paper.
1 - 4" Plain or Fluted Biscuit Cutter.

4 C + TBS Flour, additional for the Dried Fruit and Nuts.
2 TBS Granulated + additional for Sprinkling .
2 TBS Baking Powder
2 tsp Salt
3 Sticks of Butter (24 TBS), Cold and Diced into small cubes.
5 Extra Large Eggs (make sure they're Extra Large) , Divided.
1 C Heavy Cream
2 TBS Whole Milk

1 of the Eggs is mixed in a small bowl with the 2 TBS of Milk for an Egg Wash.


In a Stand Mixer with a Paddle Attachment:
Flour
Sugar
Baking Powder
Salt
Mix just until combined.

On Low Speed:
Gradually add pieces of Butter until it's combined and resembles a Pea Sized Mixture.
In a Small Mixing Bowl:
Eggs
Heavy Cream
Whisk well.
Immediately add this to the Flour in the Stand Mixture just until well combined.
At this point you would divide the Dough in half and place each half in a medium mixing bowl.
Fold in the Dried Fruit and Nuts into Half of the Dough with a Silicone Spatula.
Fold in the Blueberries and Zest into the other Half.
The Dough may be sticky and that's OK.

Work the two halves of Dough separately on a well-floured work surface.
Roll the Dough 3/4" thick. This is an important step.
You should see some pieces of Butter in the Dough.
Cut the Dough with the Biscuit Cutter and then cut them in half, diagonally, creating triangles.

Brush the tops with the Egg Wash.
Sprinkle with additional Granulated Sugar.
Place them 2" apart on the Sheet Pan.
Bake for 20 - 25 minutes. Anne's were baked for exactly 20 minutes. The outside will be crisp and the inside completely baked.
You can test the center with a toothpick until it comes out clean.

Remove the Pan to a rack to cool completely.

Serve with Fruit Preserves (I only use Bonne Maman Fruit Preserves) and  Homemade Clotted Cream.

Enjoy!
Peace in the Kitchen!



I've been to England several times and I've recently become interested in Clotted Cream. It's served in the afternoon for the traditional Cream Tea which consists of a Pot of Tea, Fruit Scones, (usually made with dark and golden raisins), a pot of Clotted Cream and a pot of Strawberry Jam.

Clotted Cream is referred to as a scalded, clouted Devonshire or Cornish Cream. It's a thick or "clotted" cream made by indirectly heating full cream cow's milk using steam or a water bath, or heating it overnight in an oven on a very low temperature, then leaving it in shallow pans to slowly cool.
During this process, the cream content rises to the surface and forms clots or clouts. It has become an essential part of a Cream Tea.

On a recent trip to England, my wife and I enjoyed afternoon Cream Tea at various Tea Shops in London and Windsor. I had it for the first time at the outdoor Cafe of Kensington Palace in London while my wife was walking through the gardens. I was quite impressed with the entire concept of a Cream Tea. We discovered Limes Bakery in Windsor and it became our favorite Tea Room. The best Scones and Jam and Clotted Cream. We went everyday for Cream Tea.

This was my first taste of Clotted Cream at Kensington Palace in  London.

Kensington Palace, London, England

Limes Bakery in Windsor

Limes Bakery across from Windsor Castle.

This is Lime's Tea Room in Windsor it was our favorite Cream Tea.

Limes Bakery Fruit Scones with Clotted Cream and Strawberry Jam.
Ridiculously Good!

Clotted Cream:

I prefer Promised Land Heavy Cream.

This is absolutely delicious.

Homemade Clotted Cream:

Preheat the oven to 180 degrees.
1- 9" X 13" glass baking dish.
2 - pints (1 quart) of Heavy Cream


Pour the Heavy Cream into the 9" X 13" pan. It should be about 1" deep. Mine was perfect.

Place in the oven and allow to heat overnight. At least 10 - 12 hours. My oven turned itself off at 12 hours, I started it at 7pm.
It should reduce by about 40% and become a golden color on the top.
It was perfect!

Remove from the oven after 12 hours and allow to cool on a rack for about 15 - 20 minutes.
Cover with plastic wrap and refrigerate until completely cooled. I think we chilled it for 4 - 5 hours.

It will become thick and buttery.
Use a large spoon and scoop it gently, (keeping the top clots of cream together) into small glass canning jars. The liquid left behind can be discarded.
Cover and keep refrigerated.

Serve on Homemade Raisin Scones with Strawberry Preserves and a Pot of Tea.



Clotted Cream Fudge

1 - 9" X 9" pan.
Line it with Parchment Paper. Cut 2 pieces and place them overlapping in the pan. Allow enough of an edge to be able to lift the fudge out of the pan when it's finished.

1 1/4 C  of Granulated Sugar
1 C of Homemade Clotted Cream
1/2 C of Lyle's Golden Syrup
1/2 tsp Vanilla

This is not a complicated process but it takes time. You'll need a heavy bottom saucepan.

Pour all of the ingredients in the pan.
Heat on low or medium low and gently stir until the sugar is completely dissolved. Stir constantly.
Allow it to get to a soft boil for about 10 minutes, stirring constantly.
Check the temperature with a candy thermometer (240 degrees).
After it reaches that, remove from the heat and continue stirring for up to ten minutes.
It will begin to thicken and will take on a matte finish. The shine will go away.

Continue stirring until thick and almost difficult to stir.
Pour it into the pan and spread evenly with an offset spatula.
Allow to sit at room temperature for at least 2 minutes.

Refrigerate until completely cooled.

If you like your fudge thick, you can pull the top sheet of paper to the opposite side until the fudge creates a second layer.

Pull it out of the pan by lifting the paper.
Unwrap it.
Use a Chef's Knife and cut into strips and then into squares.

Serve individual pieces and refrigerate and remaining in an air tight container.

NOTE:
If you'd like to give it as a gift, you can melt some dark chocolate and drizzle the Fudge before cutting it.
Wrap the individual pieces in waxed paper or parchment paper and put them in decorative cellophane gift bags.

Enjoy!
Peace in the Kitchen!

Pineapple Pie in a Springform Pan

Here's another variation of Pineapple Pie, Cake, Cheesecake....... I wasn't sure what to call it. It's a variation of my Mother's famous Pineapple Cream Pie. This one is made in a Springform Pan.
My favorite Springform Pan is from Pampered Chef and it has a tempered glass bottom.

Here's what you'll need:
1 - 9" or 10" Springform Pan lightly sprayed with a Vegetable non stick Cooking Spray.

2 C finely Crushed Vanilla Wafers
8 TBS Butter, melted.
Mix well in a small bowl and press evenly into the bottom of the pan. Not up the sides.
Refrigerate while preparing the filling.

In a Large Mixing Bowl:
1 - 14 oz. Sweetened Condensed Milk
1/2 C Fresh Lemon Juice
Whisk well.

Add:
2 C Drained Crushed Pineapple
Fold in with a Silicone Spatula.
Set aside.

In a Large mixing Bowl:
Whip 1 1/4 C of Heavy Cream to Stiff Peak.
Fold into the Pineapple Mix.

Spoon into the Crust and smooth the top with an offset Spatula.
Refrigerate for 4 hours.

Release the Springform Pan and transfer the Pie onto a serving platter. Leave it on the base of the pan.

Enjoy!
Peace in the Kitchen!

Lime Bundt Cake

When Spring arrives, I start thinking of recipes with Lime. Here's a great Lime Pound Cake made in a Tubed Bundt Pan and brushed with a simple Lime Glaze.

Here's what you'll need:
Preheat the oven to 325 degrees.
1 - 12 C Tube Bundt Pan brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.


16 TBS Butter, softened to room temperature.
1/2 C Crisco
3 C Granulated Sugar
6 Eggs
3 C Flour
1/2 tsp Baking Powder
1/8 tsp Salt
1 C Whole Milk
2 tsp Vanilla
1 tsp Fresh Lime Zest
1/4 C Fresh Lime Juice

Lime Glaze:
1 C Confectioner's Sugar
2 TBS Fresh Lime Juice
1/2 tsp Vanilla

In a Stand Mixer with a Paddle Attachment:
Butter
Crisco
Beat until Creamy Smooth .

Add:
Eggs
Beat just until combined.

In a Medium Mixing Bowl, Sift together:
Flour
Baking Powder
Salt
Add Dry ingredients to the Wet ingredients alternating with Milk.
Mix on Low just until combined after each addition.
Remove the Bowl from the Stand Mixer.

Fold in, by hand with a Silicone Spatula:
Vanilla
Lime Zest
Lime Juice

Pour Batter into the Pan.
Bake 1 hour and 20 minutes, until a toothpick in the center comes out clean.
Remove Pan to a rack to cool for 10 minutes.

Prepare the Glaze.

In a Small Bowl:
Whisk together all of the ingredients until well combined and smooth.

Invert the Cake onto the Rack over a Sheet Pan.
Brush the top and sides with the Glaze.
Refrigerate the Cake for 1 hour.

Enjoy!
Peace in the Kitchen!

Pineapple Pie with my Homemade Whipped Cream.

I have many Pineapple Recipes. Here's a delicious simple Pineapple Pie.

Here's what you'll need"
Preheat the oven to 350 degrees.
1 - 9" Pie Pan with an unbaked Crust. I cheat, buy a crust and transfer it to your Pie Pan. However, my wife makes the best Pie Crust and she prefers a homemade crust. I'm lucky!

1 1/2 C Granulated Sugar
8 TBS Butter, melted
1 C drained Crushed Pineapple
3 TBS Flour
1 tsp Vanilla
2 Eggs, beaten

Garnish individual slices with my Homemade Whipped Cream, recipe at the end.

In a large Mixing Bowl with a Blending Fork:
Sugar
Butter
Pineapple
Flour
Vanilla
Eggs
Mix well, just until combined.
Pour into the Crust.
Bake 50 minutes.

Remove from oven to a rack to cool completely.
Serve individual slices with  my Homemade Whipped Cream.


This is my favorite recipe for homemade Whipped Cream.

Homemade Whipped Cream:

1 C Heavy Cream
1 tsp Vanilla
1 TBS Confectioner's Sugar.
Whip the Cream in a Stand Mixer with a Whisk Attachment.
Beat to Soft Peak.
Add:
Vanilla
Confectioner's Sugar
Beat to Stiff Peak.
Transfer to a Serving Bowl to serve.

Enjoy!
Peace in the Kitchen!