Wednesday, July 28, 2021

Scone Butter

 I have a Recipe for Scones that I'll re post at the end of this recipe for Scone Butter. I also make my own Clotted Cream for Scones. 

Scone Butter:









Here's what you'll need:

1/2 C Unsalted Sweet Cream Butter at Room Temperature.

1 TBS Honey

1/2 tsp Cinnamon

1 tsp Vanilla

Grated Lemon Peel from 1 Lemon


Add all ingredients to a Small Mixing Bowl and combine well with a Hand Mixer until Creamy Smooth.

Cover and Refrigerate for 1 Hour.

Transfer to a Small Canning Jar.

Refrigerate any unused Butter.



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!


Tuesday, July 27, 2021

Lime Terry Tini

 This is a Lime version of my Terry Tini that was made with Midori. I like both of them. They're very refreshing as a Summer Cocktail.

This is delicious!





,

This is the (Jigger) Shot Glass I use.


This is my favorite (Jigger) Shot Glass. It has 1/2oz, 1oz, 1 1/2oz and 2oz. measurements.





This is the Lime Cream Liqueur that make this cocktail so delicious.

Roses Sweetened Lime Juice.




Here's what you'll need:

A Shot Glass with a variety of ounces.

A Cocktail Shaker

A Martini Glass.


2 oz. Vanilla Vodka

3 oz. KēKē Lime Cream Liquor

1 oz. Pineapple Juice

1/2 oz. Roses's Lime Juice

1 oz. Heavy Cream or Half and Half.

Put some Ice in the Cocktail Shaker.

Add all ingredients.

Shake well, Strain into a Martini Glass.

Add a bit of Ice.


Enjoy! 

Peace in the Kitchen!


Sunday, July 25, 2021

Tequila Fruit Punch


Here's what you'll need:

Add all ingredients to a Pitcher or Punch Bowl:

2 C Tequila

3/4 C Coconut Rum

1/2 C Triple Sec

1/2 C Peach Schnapps

Juice of 1 Lime

2 C Pineapple Juice

2 1/2 C Orange Juice

Mix well, add Ice and Serve.


Enjoy!

Peace in the Kitchen!



Saturday, July 3, 2021

Individual Bloody Mary Cocktails

 We recently had a great Bloody Mary Cocktail at a restaurant. I asked them what kind of Tomato Juice they use, Zing Zang!  Here's my latest Bloody Mary Recipe for 1 drink.

NOTE: I added my recipe for a delicious Bloody Mary Mix at the end.






This is the Jigger I have. It has 1/2 Shot, 1 Shot, 1 1/2 Shots
  and 2 Shots. It's very convenient.
 





Here's what you'll need:
A Shot Glass
 Cocktail Shaker
A Short Glass
Ice

In a Cocktail Shaker with Ice:
2 oz. Vodka
2 oz. Zing Zang
2 tsp Worcestershire Sauce
2 TBS Olive Juice
Shake Well
Strain into the Glass.
Add the Ice.
Garnish with:
1 - Gherkin Pickle sliced in half lengthwise.
2 Olives
3. A Cucumber Spear


Bloody Mary Mix:

This is definitely a Best of the Best recipe. It's strong and spicy. It's a Bloody Mary that you can sip for hours.

1 qt. Tomato Juice
1 TBS. Vegetarian Worcestershire Sauce
1 oz. Fresh Lemon Juice
1 tsp Tabasco Sauce
1 tsp Crushed Red Pepper Flakes
1 tsp Cracked Black Pepper
1 tsp dried Dill
1 TBS Prepared Grated Horseradish ( it comes in a jar)

Combine all ingredients in a blender and blend for 1 minute.
It keeps in the refrigerator forever. The longer it sits, the stronger it gets.


Fill a Rocks Glass with Ice.
Add 2 - 3 oz of your favorite Vodka.
Fill the Glass with the Mix.
Stir well.
Add your favorite Garnishes.


Mix as desired with your favorite Vodka.
Garnish with a combination of the following:
Large Green Olives
Celery Sticks
Cucumber Spears
Pickled Okra
Dill Pickle Spears
Stuffed Olives
Cocktail Onions
Cornichons
Cherry Tomatoes
Chile Peppers
Dill Sprigs
Jalapeno slices
Roasted Garlic
Water Chestnuts
Zucchini Spears
Radishes
Pickled Asparagus
Muddled Tomatoes and Basil



Enjoy!
Peace in the Kitchen!








Wednesday, June 30, 2021

Johnny Cakes & Pioneer Recipes




The origin of the name Johnnycakes (jonnycakes) is something of a mystery and probably has nothing to do with the name John.  They were also called Journey Cakes because they could be carried on long trips in Saddlebags and baked along the way.  Some historians think that they were originally called Shawnee Cakes and that the Colonists slurred the words, pronouncing it as johnnycakes. Historians also think that “janiken,” an American Indian word meant “corn cake,” could possibly be the origin.



Here's what you'll need:
A Food Processor
A Large Cast Iron Skillet

1 C Corn Kernels, frozen or fresh. (2 Ears)
1/4 C Diced Green Onions
4 TBS Vegetable Oil, divided
2 Eggs, separated
1/4 C Flour
1/4 C Yellow Cornmeal
1/2 tsp Salt
1/4 tsp Black Pepper












Pioneer Recipes

I've always been fascinated with Pioneer life in America. I believe I may have lived as a Pioneer in a previous life, or wish I had.



This recipe is believed to have been made and carried by Pioneers crossing the country in Covered Wagons. It's a preserved cake similar to a Carrot or Fruit cake. It's definitely a vintage and iconic American recipe.
Here's my version of it adapted from several recipes.

I had planned to add to this Post but as a Vegetarian, I have to say that the Pioneers used a lot of Bacon Grease and Fried a lot of their food. They had limited ingredients and Meat, Corn, Flour, Beans, Sugar, Molasses and Milk were readily available. They hunted for their Meat and had Cows for Milk. In the early days stoves and ovens were not common. They cooked outside over an open fire.




Pioneer Covered Wagon Cake

Here's what you'll need:
Preheat the oven to 275 degrees
2 - (9" X 5" X 2 1/2") Loaf Pans brushed with Pan Release Mix (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated. I always have it available for all of my baking needs.

1 1/3 C Granulated Sugar
1 1/3 C Water
1 1/3 C Fine Grated Carrots
1 C Dark Raisins, rinsed and drained.
1 TBS Butter
1 tsp Cinnamon
1 tsp Nutmeg
1 tsp Ground Cloves
1/2 C chopped Pecans
1/2 C chopped Candied Mixed Fruit
2 1/2 C Flour
1 tsp Salt
1 tsp Baking Soda
2 tsp Baking Powder

In a saucepan over medium high heat:
Sugar
Water
Carrots
Raisins
Butter
Cinnamon
Nutmeg
Clove
Bring to a boil.
Reduce heat and simmer for 5 minutes.
Set aside and allow to cool for at least 12 hours. (an important step)

Transfer to a large Mixing Bowl.

In another Bowl sift together:
Flour
Salt
Baking Soda
Baking Powder
Whisk well.
Add to the Carrot and Raisin mixture.
Stir with a Wooden Spoon, just to combine.
Fold in Pecans and Candied Mixed Fruit, by hand with a Wooden Spoon.

Pour Batter evenly among the 2 pans.
Bake for 2 hours.
Remove Pans to a Rack and allow to cool for 10 minutes.
Invert the Cakes onto a Rack to cool completely.
Wrap immediately in Plastic Wrap or Parchment Paper and Refrigerate until serving.

Enjoy!
Peace in the Kitchen!





 Enjoy!

Peace in the Kitchen!


Saturday, June 26, 2021

Angel Food Cake with Ginger Frosting


Angel Food Cake with Ginger Frosting


Here's what you'll need:

Preheat the Oven to 350 degrees.

1 - 10" Angel Food Tube Pan, un greased.

Place the Oven Rack on the Lowest Position.


This is an alternate way to cool the cake if the pan
doesn't have feet.


This is a traditional Angel Food Cake Pan with feet.

1 - Box of White Angel Food Cake Mix

1 TBS Flour

1 1/2 tsp Pumpkin Pie Spice and additional for Garnish.

3/4 C Canned Pure Pumpkin

1 C Cold Water


Frosting:

2 C Heavy Cream

1/4 C Confectioner's Sugar

2 TBS Diced Crystalized Ginger


In a Mixing Bowl with a Hand Mixer:

Cake Mix

Flour

Pumpkin Pie Spice

Pure Pumpkin

Water

Beat on Low Speed to incorporate everything.

Increase Speed to Medium and Beat for 1 Minute. (Scrape Bowl as needed)

Spoon Batter into the Pan.

Bake 40 - 45 Minutes. (Top should be Golden Brown and Cracked)

Remove Pan  from Oven. (If the Pan has Feet, turn it upside down on a Cutting Board and allow to Rest for 2 Hours, until completely Cooled)

You can also invert the Pan onto a Bottle if the Pan doesn't have Feet

After Cooled , use a Sharp Knife and run ti around the outside of the Cake to gently loosen it from the Pan.

Turn onto a Serving Platter


Frosting:

In a Large Mixing Bowl with a Hand Mixer, or in a Chilled Stand Mixer with a Whisk Attachment:

Heavy Cream

Sugar

Whip on High Speed to Stiff Peak.

Fold in Ginger by Hand.

Slice the Cake Horizontally.

Spread Half of the Frosting on the Bottom Layer.

Place the Top on it.

Spread remaining Frosting on the Top.

Sprinkle gently with additional Pumpkin Pie Spice.


Enjoy!

Peace in the Kitchen!


Saturday, June 12, 2021

Espresso Martini

 I love Martinis, Espresso Coffee, and all of the ingredients that make up this delicious Cocktail.


Espresso Martini:


3 1/2 oz. Vanilla Vodka

2 oz. Chilled Espresso Coffee

A Splash of each of the following:

Kahlua

Bailey's Irish Cream

Hazelnut Liqueur 

Dark Creme de Cocoa

Add all ingredients to a Shaker with Ice.

Shake and Strain into a Chilled Glass.


Enjoy! 

Peace in the Kitchen!