Welcome

May you be happy, comfortable, and safe,
May your door be always open to friends,
May your kettle always be singing its welcome to you,
And to all whom you so dearly love.

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Because I always misplace my recipe cards, I started this blog so I will have an extra copy of the things my family and I enjoy fixing. The pictures are all "in my head", so I don't use the camera to make the posts look fancy. Besides, it is just faster to write the recipes because I tend to be rather impatient while photos slowly load!

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Haiku

Warm from the oven
So great tasting and yummy
Delicious then gone

by Jake Hefty, 9 years old, The Denver Post contest winner

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Monday, January 10, 2011

Meyer Lemon Fresh Cranberry Scones

From Bernideen's blog and Smitten Kitchen
Adapted from Gourmet

One of my favorite things about scones is how well they work when you need to plan in advance. Simply roll them out and cut them before flash-freezing them separately on a tray, and sealing them in a freezer bag until you’re ready to bake them. You can bake them right from the freezer, only needing to add 3 to 5 extra minutes baking time. Scones are always best when they’re freshly baked.

1 1/2 tablespoons freshly grated lemon zest (from about 2 lemons; preferably Meyer)
2 1/2 cups all-purpose flour
1/2 cup sugar plus 3 tablespoons additional if using fresh cranberries
1 tablespoon baking powder
1/2 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
1 1/4 cups fresh cranberries, chopped coarse, or 1 1/4 cups dried cranberries, if you insist
1 large egg
1 large egg yolk
1 cup heavy cream

Accompaniment: creme fraiche or whipped cream

Preheat oven to 400°F. and line a large baking sheet with parchment paper.

With a vegetable peeler remove the zest from lemons and chop fine, reserving lemons for another use.

In a food processor pulse flour, 1/2 cup sugar, baking powder, salt, butter and zest until mixture resembles coarse meal and transfer to a large bowl.

In a small bowl toss together fresh cranberries and 3 tablespoons sugar and stir into flour mixture. If using dried fruit, add to flour mixture.

In another small bowl lightly beat egg and yolk and stir in cream. Add egg mixture to flour mixture and stir until just combined.

On a well-floured surface with floured hands pat dough into a 1-inch-thick round (about 8 inches in diameter) and with a 2-inch round cutter or rim of a glass dipped in flour cut out as many rounds as possible, rerolling scraps as necessary. Arrange rounds about 1 inch apart on baking sheet and bake in middle of oven 15 to 20 minutes, or until pale golden.

[I decided to rebel and pat them into a square and cut them into smaller ones. The square shapes didn't keep very well, so I don't recommend this! Learn from me, people.]

Serve scones warm with creme fraiche or whipped cream. Scones keep, individually wrapped in plastic wrap and foil, chilled, 1 day or frozen 1 week.

My mouth was watering the whole time I was reading Bernideen's blog. I can't wait to try these!

Sunday, January 2, 2011

Crab Puffs

1 cup crab meat
1/2 cup shredded sharp cheddar cheese
2 T. chopped chives
1 teas. Worcestershire sauce
1 teas. lemon juice
1 teas. dry mustard
1 T. dill weed
1/2 cup butter
1 cup beer (can also substitute chicken broth or clam juice)
1/2 teas. salt
1/2 lemon pepper
1 cup flour
4 large eggs

Preheat oven to 400 degrees. Line baking sheets with parchment paper.

In a bowl, combine crab meat, cheese, chives, W. sauce, lemon juice, mustard, and dill. Set aside.

In a large saucepan, melt butter, add beer, salt, and lemon pepper. Bring to a boil. Add flour, remove from heat, and stir briskly with a wooden spoon. Return to heat. Continue to beat until a dough ball forms. Remove from heat.

Add eggs to dough, one at a time, beating vigorously after each addition until well combined.

Fold crab mixture into dough.
Drop a spoonful onto baking sheet. Repeat.

Bake crab puffs 25 to 30 min. until crispy and golden.

Makes 35 to 40 crab puffs.

From "Murder is Binding" by Lorna Barrett