Posts Tagged '818'

Pipe Dream #39: To Make Something Original – Coconut Lime Cardamom Scones

Oh scones, how often I write about thee. I never even knew I made scones so often until I started this blog. But they seem to be a recurring character in the story of my life.I say the phrase “story of my life” at least once a day. It’s my way of giving a nod to empathy while making any situation about me. I’m working on it. Until heaven, I’m really, really sorry.

All the family I have are word nuts. Both sides. You know it is bad when we spend an entire evening arguing the proper use of apostrophe to pluralize ‘s’ names.

The paper looked something like this:

——————————————————–

Chavalas

Chavalas’s

Chavalas’

Chavalases

Chavalase’s

The Chavalas’s went to the park.

The Chavalas’ dog is named Rufus.

Rufus is the dog of the Chavalases.

——————————————————-

There was more, but I won’t burden you. I don’t even remember the consensus. All of this is to say that sometimes I struggle with how to use words. I have Italian, French and German floating around in my head. Should I pronounce the word ‘niche’ like neesh or nitch? Scone or scon?

Usually, I switch off. Like, I’ll say scone one time and scon the next. Or worse, I’ll switch it depending on who I’m speaking with (that last is the worst grammar ever). Like if I’m talking to the French foreign exchange student my family knows, I’ll say scon because it sounds more European. Lame, I know.

And seriously, I don’t think this hard about how I say things or how you say things all the time, just some of the time.  Anyway. I made these scones for the Royal Wedding. I stayed up real late and my kitchen looked like this:

But it was worth it.

I decided to try some diverse flavors because we were being so cosmopolitan watching Anglos hitch themselves. The 818 Boys brought over cardamom pods, and I figured they wouldn’t mind if the flavor combination was weird. I was too lazy to grind up the cardamom, so I just used so pre-ground stuff I had. In retrospect, they could have used more cardamom. It didn’t quite pop like I wanted. But! No one has ever combined these flavors before. I googled it. This might be because I am super creative or super weird. I am leaving that up for interpretation.

They were ok. A bit more dry than the Perfect Lemon Scones I usually make. Because there were going to be a ton of people over to view the British nuptials (what a horrid word), I made two batches of scones. For the second, I made Perfect Lemon Scones, taking out all of the lemon and adding cinnamon. And they were great.

I know this is a late post, but as we all know, Royal Weddings never really die…

Have a smashing day,

Lauren

Coconut Lime Cardamom Scones

Adapted from Sugar Duchess

1-3/4 cup all-purpose flour

3 tablespoons sugar

2-1/2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon nutmeg

5 tablespoons cold butter, cut into pieces

3/4 cup flaked coconut

1/3 cup heavy cream

2 tablespoons fresh lime juice

1 egg

zest from 3 limes

2 teaspoons cardamom

Preheat the oven to 425 degrees F.

In a large mixing bowl, sift together the flour, sugar, baking powder, salt, and nutmeg. Add the cold butter and rub it in until the mixture resembles a coarse meal. Stir in the flaked coconut.

In a separate bowl, whisk together the remaining ingredients. Add to the dry ingredients, and stir just until the dough comes together. Knead gently a couple of times, and shape into an 8″ circle. Transfer to a baking sheet lined with parchment paper. Do use parchment paper. I’ve tried scones without it, and it has never turned out well. Too burny. Cut into 10 wedges or eight, and separate the wedges slightly.

Bake for about 15-16 minutes, or until they are golden brown. These are best if eaten within a couple of hours after removing from the oven.

Pipe Dream #21: To Be A True Fan – Bourbon Peach Hand Pies

I’ll admit, I am something of a fair weather fan. I like peaches only when they are perfect. I like school when it is easy…I like the Vikings when they win.

This past winter, I watched the last game Favre ever played. I witnessed the death of a diva. I lamented that AP was “too cold” to play. And all from the comfort of the TCF Bank Stadium. This marvelous twist of fate was brought about by the Metrodome cave-in (long time coming, eh?)

It was so freezing cold that night. And it had snowed a million inches that day. It was an adventure day, and a super fun time. Because it was kind of a spur of the moment decision to go (and technically, a spur of the moment decision for the Vikes to play at the U), I hadn’t eaten a ton that day and I knew I was going to be hungry at the game. Luckily, I made these over winter break and froze them.

Peach hand pies. Such a finnicky recipe. So glad I had them on hand.

Before I suited up under four layers of clothing and ventured outside into the wind, I defrosted these and wrapped them up. They doubled as hand warmers and a liquor-less pre-game for these fine fellows (I left out the bourbon mostly because I didn’t have any on hand, and I’m impatient). Score.

I actually do like football a lot, and the Vikings. But I know I like them better when they win. I like eating peaches only when they are absolutely perfect–no bruises and very ripe. If you’re like me, you could make these and use up the peaches that miss the mark.

Just another off-season post,

Lauren

Bourbon Peach Hand Pies

Adapted from Smitten Kitchen

Makes 14 to 24 (depending on cutter size)

For the pastry:
2 1/2 cups all-purpose flour
1/2 tsp. salt
16 tablespoons (2 sticks) unsalted butter, cut into pieces
1/2 cup sour cream
4 teaspoons fresh lemon juice
1/2 cup ice water

For the filling:
2 pounds of peaches
1/4 cup flour
1/4 cup sugar
Pinch of salt
1 teaspoon bourbon
1/2 teaspoon vanilla extract

One egg yolk beaten with 2 tablespoons water (for egg wash)
Coarse sanding sugar, for decoration

To make the pastry, in a bowl, combine the flour and salt. Place the butter in another bowl. Place both bowls in the freezer for 1 hour. Remove the bowls from the freezer and make a well in the center of the flour. Add the butter to the well and, using a pastry blender, cut it in until the mixture resembles coarse meal. Make another well in the center. In a small bowl, whisk together the sour cream, lemon juice and water and add half of this mixture to the well. With your fingertips, mix in the liquid until large lumps form. Remove the large lumps and repeat with the remaining liquid and flour-butter mixture. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour. If preparing ahead of time, the dough can be stored at this point for up to one month in the freezer.

Divide the refrigerated dough in half. On a lightly floured work surface, roll out one half of the dough to 1/8-inch thickness. Using a 4 1/2-inch-round biscuit cutter (or a random cup), cut seven circles out of the rolled dough. Transfer the circles to a parchment-lined baking sheet, and place in the refrigerator to chill for about 30 minutes. Repeat the rolling, cutting, and chilling process with the remaining half of dough.

Make the filling: Peel and chop the peaches into small bits (approx. 1/2-inch dice), much smaller than you’d use for a regular-sized pie. Mix them with the flour, sugar and pinch of salt, and add the bourbon and vanilla, if you wish.

Remove the chilled dough from the refrigerator, and let stand at room temperature until just pliable, 2 to 3 minutes. Spoon about 1 to 2 tablespoons filling (use the smaller amount for a 4-inch circle) onto one half of each circle of dough. Quickly brush a little cold water around the circumference of the dough, and fold it in half so the other side comes down over the filling, creating a semicircle. Seal the hand pie, and make a decorative edge by pressing the edges of the dough together with the back of a fork. Repeat process with remaining dough. Place the hand pies back on the parchment-lined baking sheet, and return to the refrigerator to chill for another 30 minutes.

Heat oven to 375 degrees. Remove the chilled hand pies from the refrigerator, cut a small slit in each and lightly brush with the egg yolk wash. Sprinkle sanding sugar generously over the pies, and place pies in the oven to bake. Bake until the hand pies are golden brown and just slightly cracked, about 20 minutes. Remove the pies from the oven, and let stand to cool slightly before serving.



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