from http://www.visionsofsugarplum.com
Ingredients:
1 large egg
1/3 cup milk
2 teaspoons honey
1/3 cup finely chopped peach, peeled
2 cups all purpose flour
1/4 cup firmly packed dark brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, chilled, cut into small pieces
1/3 cup finely chopped pecans, toasted*
1 teaspoon turbinado sugar, for sprinkling on top (optional)
Glaze: (optional)
1/2 tablespoon unsalted butter
1 tablespoon milk
1/4 cup powdered sugar
Directions:
Preheat oven to 400 degrees F. Coat a large sheet pan with cooking spray.
Whisk together egg, milk and honey, in a small bowl, until well combined; stir in peach.
In a large mixing bowl, stir together flour, brown sugar, baking powder, cinnamon and salt, until well combined. Add the butter in, using a pastry blender or your fingertips, until the mixture resembles pea-sized lumps. Stir in pecans and milk mixture until dough comes together, being careful not to overwork.
Place dough on a floured surface and form a ball, picking up a little bit of flour as you do it. Pat into a round, about 3/4-inch thick. Using a pizza cutter, slice into 8 equal triangles; transfer to baking sheet and sprinkle with turbinado sugar.
Bake at 400 degrees F, for 20-25 minutes, or until golden brown around the edges. Transfer to a wire rack to cool completely.
To make the glaze, stir together butter, milk and powdered sugar, in a small bowl. Microwave for 30-60 seconds, stirring frequently, until sugar is dissolved. Cool 5 minutes before drizzling over scones.
*To toast pecans, place in a dry skillet over medium heat. Cook for 5-6 minutes, stirring frequently, until fragrant.
Yield: 8 scones
Wednesday, July 28, 2010
Sunday, July 25, 2010
Blue Bottle's New Orleans-Style Iced Coffee
Makes 4 to 5 cups coffee concentrate, enough for about 8 to 10 cups iced coffee
Blue Bottle's most popular iced coffee features chicory for a nutty nuance. The sweetened concentrate will last two days in the refrigerator. To keep the concentrate longer, add simple syrup to each glass as you make it.
* 1 pound coffee, coarsely ground
* 1 1/2 ounces dried chicory root (see Note)
* 2 1/2 quarts water
* 3 ounces simple syrup (see note)
* 4 to 5 cups milk
Instructions: Combine coffee, chicory and water in a large stockpot. Stir with a spoon to make sure all grounds are wet. Cover and let steep at room temperature for 8 to 12 hours. Strain through a fine mesh sieve into a large glass jar or pitcher. Stir in simple syrup, cover and refrigerate.
To serve, fill a tall glass with ice. Add equal parts coffee concentrate and milk, or to taste.
Note: Dried chicory root can be found in the spice section of well-stocked supermarkets or specialty grocers. To make simple syrup, bring 1 cup water and 1 cup sugar to a boil and simmer until sugar dissolves. Let mixture cool before using. The leftover syrup can be refrigerated for up to 1 month.
Blue Bottle's most popular iced coffee features chicory for a nutty nuance. The sweetened concentrate will last two days in the refrigerator. To keep the concentrate longer, add simple syrup to each glass as you make it.
* 1 pound coffee, coarsely ground
* 1 1/2 ounces dried chicory root (see Note)
* 2 1/2 quarts water
* 3 ounces simple syrup (see note)
* 4 to 5 cups milk
Instructions: Combine coffee, chicory and water in a large stockpot. Stir with a spoon to make sure all grounds are wet. Cover and let steep at room temperature for 8 to 12 hours. Strain through a fine mesh sieve into a large glass jar or pitcher. Stir in simple syrup, cover and refrigerate.
To serve, fill a tall glass with ice. Add equal parts coffee concentrate and milk, or to taste.
Note: Dried chicory root can be found in the spice section of well-stocked supermarkets or specialty grocers. To make simple syrup, bring 1 cup water and 1 cup sugar to a boil and simmer until sugar dissolves. Let mixture cool before using. The leftover syrup can be refrigerated for up to 1 month.
Classic Cold-Brewed Iced Coffee
Makes 4 to 5 cups coffee concentrate, enough for about 10 cups of iced coffee
You've heard the saying: the fresher the beans, the better the coffee. Same goes for the quality of what makes up nearly 99 percent of coffee - water. This concentrate will last for up to two weeks in the refrigerator.
* 1 pound coffee, coarsely ground
* 2 1/2 quarts water
Instructions: Place coffee and water in a pitcher or other non-reactive vessel. Stir to make sure all the grounds are wet. Let steep at room temperature for 12 hours. Line a fine-mesh sieve with a paper coffee filter or folded-over cheesecloth. Strain coffee by pouring through filter into a pitcher or other glass container. Cover and refrigerate up to 2 weeks.
To serve: Unless you're a serious caffeine junkie, you'll want to dilute the concentrate with water or milk. I like a 1:1 ratio of coffee to water, which yields a pretty strong cup. Add more or less depending on your taste, and serve over ice.
You've heard the saying: the fresher the beans, the better the coffee. Same goes for the quality of what makes up nearly 99 percent of coffee - water. This concentrate will last for up to two weeks in the refrigerator.
* 1 pound coffee, coarsely ground
* 2 1/2 quarts water
Instructions: Place coffee and water in a pitcher or other non-reactive vessel. Stir to make sure all the grounds are wet. Let steep at room temperature for 12 hours. Line a fine-mesh sieve with a paper coffee filter or folded-over cheesecloth. Strain coffee by pouring through filter into a pitcher or other glass container. Cover and refrigerate up to 2 weeks.
To serve: Unless you're a serious caffeine junkie, you'll want to dilute the concentrate with water or milk. I like a 1:1 ratio of coffee to water, which yields a pretty strong cup. Add more or less depending on your taste, and serve over ice.
Saturday, July 24, 2010
Oatmeal Pancakes
From Smitten Kitchen
Adapted and just tweaked a little from Good to the Grain
Makes about 18 pancakes
3/4 cup oat flour (you can make this by pulsing rolled oats into a food processor or spice grinder until finely ground; 1 cup of oats yielded 3/4 cup oat flour for me)
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoon baking powder
3/4 teaspoon Kosher or coarse salt
3 tablespoons unsalted butter, melted and cooled slightly (plus extra for the pan)
1 1/4 cups whole milk
1 cup cooked oatmeal*
1 tablespoon unsulphured (not blackstrap) molasses or 1 tablespoon honey
2 large eggs
Whisk the dry ingredients (oat flour, flour, sugar, baking powder and salt) together in a large bowl. In a smaller bowl, whisk the butter, milk, cooked oatmeal, honey and eggs together until thoroughly combined. Gently fold the wet ingredients into the dry ingredients. Using a light hand is important for tender pancakes; the batter should be slightly thick with a holey surface.
Heat a 10-inch cast-iron pan or griddle over medium heat until water sizzles when splashed onto the pan. Lower to medium-low. (This is my tip; I find pancakes impossible to cook well over higher heats. I’ve got more pancake tips over here.) Rub the pan generously with butter; Boyce says this is the key to crisp, buttery edges. Working quickly, dollop 1/4-cup mounds of batter onto the pan, 2 or 3 at a time. Once bubbles have begun to form on the top side of the pancake, flip the pancake and cook until the bottom is dark golden-brown, about 5 minutes total. Wipe the pan with a cloth before griddling the next pancake. Continue with the rest of the batter.
Serve the pancakes hot, straight from the skillet or keep them warm in a low oven. We also found these to reheat surprisingly well the next morning, again in a low oven.
Do ahead: Although the batter is best if using immediately, it can sit for up to 1 hour on the counter or overnight in the refrigerator. When you return to the batter, it will be very thick and should be thinned, one tablespoon at a time, with milk. Take care not to overmix.
* Make oatmeal, if you don’t have any leftover: Bring 2 cups of water, 1 cup of rolled oats and a pinch of salt to a boil and simmer on low for 5 minutes. Let cool. You’ll have some extra oatmeal, which you can eat while you’re cooking.
Adapted and just tweaked a little from Good to the Grain
Makes about 18 pancakes
3/4 cup oat flour (you can make this by pulsing rolled oats into a food processor or spice grinder until finely ground; 1 cup of oats yielded 3/4 cup oat flour for me)
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoon baking powder
3/4 teaspoon Kosher or coarse salt
3 tablespoons unsalted butter, melted and cooled slightly (plus extra for the pan)
1 1/4 cups whole milk
1 cup cooked oatmeal*
1 tablespoon unsulphured (not blackstrap) molasses or 1 tablespoon honey
2 large eggs
Whisk the dry ingredients (oat flour, flour, sugar, baking powder and salt) together in a large bowl. In a smaller bowl, whisk the butter, milk, cooked oatmeal, honey and eggs together until thoroughly combined. Gently fold the wet ingredients into the dry ingredients. Using a light hand is important for tender pancakes; the batter should be slightly thick with a holey surface.
Heat a 10-inch cast-iron pan or griddle over medium heat until water sizzles when splashed onto the pan. Lower to medium-low. (This is my tip; I find pancakes impossible to cook well over higher heats. I’ve got more pancake tips over here.) Rub the pan generously with butter; Boyce says this is the key to crisp, buttery edges. Working quickly, dollop 1/4-cup mounds of batter onto the pan, 2 or 3 at a time. Once bubbles have begun to form on the top side of the pancake, flip the pancake and cook until the bottom is dark golden-brown, about 5 minutes total. Wipe the pan with a cloth before griddling the next pancake. Continue with the rest of the batter.
Serve the pancakes hot, straight from the skillet or keep them warm in a low oven. We also found these to reheat surprisingly well the next morning, again in a low oven.
Do ahead: Although the batter is best if using immediately, it can sit for up to 1 hour on the counter or overnight in the refrigerator. When you return to the batter, it will be very thick and should be thinned, one tablespoon at a time, with milk. Take care not to overmix.
* Make oatmeal, if you don’t have any leftover: Bring 2 cups of water, 1 cup of rolled oats and a pinch of salt to a boil and simmer on low for 5 minutes. Let cool. You’ll have some extra oatmeal, which you can eat while you’re cooking.
Blueberry Struesel Muffins
Topping:
1/3 cup flour
2 TB brown sugar
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 cup cold butter
1/8 cup oats
Muffin batter:
1 cup flour
1 cup whole wheat flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/8 tsp nutmeg
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1/4 cup grenadine
1/4 cup water
1 tsp vanilla extract
2 eggs lightly beaten
1/2 tsp orange or lemon peel
1/4 cup coarse sugar (for topping)
To prepare the Streusel topping: In a mixing bowl, combine the flour, brown sugar, cinnamon and nutmeg. Blend in the butter using a fork or your fingers until the topping resembles coarse crumbs. Add the oats and mix well. Set aside.
Preheat oven to 350°. Butter and flour a muffin pan. Set aside. In a large bowl sift together the flours, baking soda, salt, cinnamon and nutmeg.
In a medium saucepan melt the butter over medium heat. Using a wooden spoon, blend in the sugars. Remove from heat and beat in the grenadine and water and vanilla, then the eggs. Stir in to the flour mixture. Fold in the blueberries and orange or lemon peel, if using. Spoon in to the muffin pan; sprinkle on the streusel topping and coarse white sugar. Bake for 20-22 minutes.
1/3 cup flour
2 TB brown sugar
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 cup cold butter
1/8 cup oats
Muffin batter:
1 cup flour
1 cup whole wheat flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/8 tsp nutmeg
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1/4 cup grenadine
1/4 cup water
1 tsp vanilla extract
2 eggs lightly beaten
1/2 tsp orange or lemon peel
1/4 cup coarse sugar (for topping)
To prepare the Streusel topping: In a mixing bowl, combine the flour, brown sugar, cinnamon and nutmeg. Blend in the butter using a fork or your fingers until the topping resembles coarse crumbs. Add the oats and mix well. Set aside.
Preheat oven to 350°. Butter and flour a muffin pan. Set aside. In a large bowl sift together the flours, baking soda, salt, cinnamon and nutmeg.
In a medium saucepan melt the butter over medium heat. Using a wooden spoon, blend in the sugars. Remove from heat and beat in the grenadine and water and vanilla, then the eggs. Stir in to the flour mixture. Fold in the blueberries and orange or lemon peel, if using. Spoon in to the muffin pan; sprinkle on the streusel topping and coarse white sugar. Bake for 20-22 minutes.
Grenadine
Equal parts pomegranate juice and sugar. Put in a mason jar and shake like hell. Keep in freezer, won't actually freeze.
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