273 replies to this topic

[Kerry Beal]

2 c AP flour
1 T baking powder
1/2 t salt
1/4 c sugar
1 1/4 c cream
3/4 c dried fruit (in small pieces) or chocolate chips or whatever add-in you want.

Glaze:
3 T melter butter
2 T sugar

Preheat to 475F. Mix dry ingredients (including add-ins). Add cream and mix until combined. Pat into two 6" circles and cut each circle into 8 wedges. Put on ungreased baking sheet, glaze with butter, sprinkle with sugar and bake about 11 minutes until golden.

Easy peasy.

Thanks - I shall make a test batch right now.

[Darienne]

When I have extra whipping cream, first of all I freeze it for future use (not whipping, of course), but I would rather use such cream in its most luxurious way. Why not make strawberry (or other berry) shortcake (with or without whipping cream in the batter) and then top the fruit with whipped cream? I led a sadly deprived war-time childhood and can't ever get enough of these kinds of things.

[Kerry Beal]

When I have extra whipping cream, first of all I freeze it for future use (not whipping, of course), but I would rather use such cream in its most luxurious way. Why not make strawberry (or other berry) shortcake (with or without whipping cream in the batter) and then top the fruit with whipped cream? I led a sadly deprived war-time childhood and can't ever get enough of these kinds of things.

Sadly - got no berries. Was hoping to find recipes that just use a lot of cream without having to find more ingredients on a holiday Monday.

[Kerry Beal]

Test batch in the oven. I am instructionally challenged - so I cut each circle into 4 instead of 8. I took a little of my orange puree and added it to the melted butter I was brushing them with, then sprinkled with some evaporated cane syrup instead of white sugar.

I don't normally eat scone dough (cookie dough for sure) - but this stuff is very tasty!

[rotuts]

Brilliant stuff here. Many thanks.

Im not a chocolat (see the movie and read the book) person but youzzze got it covered!

[Kerry Beal]

14 minutes later.

Damn Jess - those are really, really, really good! Wish I had some clotted cream and strawberry preserves.

Edited by Kerry Beal, 21 May 2012 - 12:29 PM.

[judiu]

Binned the batch of rice crispy squares - when I went to take them out they were wet and not crunchy on the bottom. So remade quickly with powdered ginger and they were half gone by the time I left emerg.



Here are the wet gloppy bits from the bottom.

Kerry, could you retoast them in the oven and then crunch (technical term, that) them up as a topping for ice cream, or a crispy addition to a truffle center for a chocolate? Maybe with the Clementine puree?

[judiu]

I had decided as I sipped my first black coffee that I would have scrambled eggs and mushrooms for breakfast this morning. But as I surfed the web I stumbled across a post in Food 52 for poached scrambled eggs and decided to give it a go.

Apparently I should not attempt photography quite so early in the morning - I apologize for the blurry photos:





Remarkably these eggs worked although draining them well is a challenge. They were soft, fluffy and quite similar to scrambled eggs without that fear of over- or undercooking them.

Maybe you could use a spatter screen to drain them on?

[Kerry Beal]

Binned the batch of rice crispy squares - when I went to take them out they were wet and not crunchy on the bottom. So remade quickly with powdered ginger and they were half gone by the time I left emerg.



Here are the wet gloppy bits from the bottom.

Kerry, could you retoast them in the oven and then crunch (technical term, that) them up as a topping for ice cream, or a crispy addition to a truffle center for a chocolate? Maybe with the Clementine puree?

Nah - they were too far gone and there were coffee grounds on top of them!

[Anna N]

I had decided as I sipped my first black coffee that I would have scrambled eggs and mushrooms for breakfast this morning. But as I surfed the web I stumbled across a post in Food 52 for poached scrambled eggs and decided to give it a go.

Apparently I should not attempt photography quite so early in the morning - I apologize for the blurry photos:





Remarkably these eggs worked although draining them well is a challenge. They were soft, fluffy and quite similar to scrambled eggs without that fear of over- or undercooking them.

Maybe you could use a spatter screen to drain them on?

I dunno. Maybe a brand new one but mine is a bit too grotty!

[tikidoc]

14 minutes later.

Damn Jess - those are really, really, really good! Wish I had some clotted cream and strawberry preserves.

My favorite scone recipe. Don't know why anyone would ever buy a mix, these are so simple. Glad to help!!!

[Kerry Beal]

Working on the clotted cream now.

[tikidoc]

What are the brown bits? Raisins? Chocolate?

[Kerry Beal]

What are the brown bits? Raisins? Chocolate?

Those would be dried grapes.

[Shelby]

What are the brown bits? Raisins? Chocolate?

Those would be dried grapes.

Oh good, because I hate raisins.

[Kerry Beal]

Bastida Rosa from Jeffery Morganthaler's site - very satisfactory with our home made grenadine.



The fridge contained the last of the sous-ved steaks - of course one must have vegetables with meat - hence the parsley. (I'll confess - I didn't eat my parsley).

[KatieLoeb]

Ladies! So excited for your blogging and combined tour de force of cooking/baking/cocktailing talents. Such fun! Great blog so far. Carry on, please...

[SylviaLovegren]

Need some help. I've got about a litre and a half of whipping cream and would like to find a way to use it up before I go. I've considered creme brule and creme caramel - but it's not quite cutting it. Any ideas?

Ice cream? Or a nice old-fashioned Bavarian cream?

[Kerry Beal]

Clotted cream under construction - there appear to now be 3 (count'm 3) slow cookers in this house. I brought up one the first time I started to bring stuff for the condo - and it seems to have multiplied. I know that the condo owner's mother and mother in law have died in the years I've been coming up here and I think stuff appears that belonged to them and no one can quite bring themselves to get rid of. I did do a vicious purge of stuff last summer - I left it all on the spare bedroom floor and told the owner that it should find a new home - and walla (as Lior would say) it was gone!

So I took the slow cooker with the biggest container - this one actually has a stirring mechanism in it - and put some water in it to make it a bain marie. The cream temperature seems to be around 50º C - so hopefully overnight it will do it's thing and give me clotted cream in the am.

In the morning I'll make some bakeshop muffins and another batch of scones - need goodies for rounds and goodies for the clinic.

We had thought we'd stop this evening - but there is still a bit of food in the house and it wasn't a spectacular sunset so we'll continue and finish up tomorrow night (if that's OK with you).

[Kerry Beal]

Need some help. I've got about a litre and a half of whipping cream and would like to find a way to use it up before I go. I've considered creme brule and creme caramel - but it's not quite cutting it. Any ideas?

Ice cream? Or a nice old-fashioned Bavarian cream?

No ice cream maker up here right now - I have brought it up in the past though. There were a number of recipes for ice creams in the Milk Bar Cookbook that would have been fun to try had I had one.

[catdaddy]

Yes, please continue. Something about the crazy hours in a place I've never heard of with assorted creative cocktails and cooking appeals to me.

Can't remember if you have addressed this but I'll ask anyway. How often are you both in the kitchen at the same time? Is there room for one to be washing dishes while the other cooks? Think I might start a thread about companion cooking habits.

Anyhow, thanks for taking the time to blog. I've enjoyed it muchly.

[andiesenji]

Clotted cream under construction - there appear to now be 3 (count'm 3) slow cookers in this house. I brought up one the first time I started to bring stuff for the condo - and it seems to have multiplied. I know that the condo owner's mother and mother in law have died in the years I've been coming up here and I think stuff appears that belonged to them and no one can quite bring themselves to get rid of. I did do a vicious purge of stuff last summer - I left it all on the spare bedroom floor and told the owner that it should find a new home - and walla (as Lior would say) it was gone!

So I took the slow cooker with the biggest container - this one actually has a stirring mechanism in it - and put some water in it to make it a bain marie. The cream temperature seems to be around 50º C - so hopefully overnight it will do it's thing and give me clotted cream in the am.

In the morning I'll make some bakeshop muffins and another batch of scones - need goodies for rounds and goodies for the clinic.

We had thought we'd stop this evening - but there is still a bit of food in the house and it wasn't a spectacular sunset so we'll continue and finish up tomorrow night (if that's OK with you).

Looks good to me.

[Pierogi]

Now I really need to get some of that corn. The corn and chocolate combo is right up my alley.

Heidi, I used to be able to find that freeze-dried corn at Bristol Farms, under the "Melissa's" label. Haven't checked recently, but it used to be a staple item there. Great to toss into salads, too !

Edit to add---They're usually in the produce section, along with the dried mushrooms and chiles, in a little plastic bag.

Edited by Pierogi, 21 May 2012 - 10:12 PM.

[Anna N]

Yes, please continue. Something about the crazy hours in a place I've never heard of with assorted creative cocktails and cooking appeals to me.

Can't remember if you have addressed this but I'll ask anyway. How often are you both in the kitchen at the same time? Is there room for one to be washing dishes while the other cooks? Think I might start a thread about companion cooking habits.

Anyhow, thanks for taking the time to blog. I've enjoyed it muchly.

Neither the kitchen layout nor our cooking habits are conducive to both cooking at the same time! Since Kerry has to work and I don't we try to arrange things such that when Kerry is home she has the kitchen and when she works it is my time. Works well. We do have a dishwasher and we both are clean as you go people so dishwashing is rarely an issue.

[Kerry Beal]

What Anna is really saying - if we had to try to physically share the kitchen for any serious period of time - there would be a knock down, drag out fight with fur flying.

I occasionally think it would be nice if my husband liked to cook and we could cook in the kitchen together (cue the music - scenes from The Big Chill playing in the background) - but I am aware that it would probably drive me out of my ever lovin' mind if he did! I don't share well.

Speaking of which - it's time I dragged my sorry behind out of bed and started my baking.

[Kerry Beal]

Scones - will take clotted cream and apricot preserves to accompany.




Fine Cooking bakeshop muffins with orange puree and almond.



The doves nesting in the tree outside - I don't picture doves as tree nesters.

[Darienne]

1. Keep all extra slow cookers. I have 4 and could use another or two. They are so good for keeping things warm at a gathering.

2. Never heard if this freeze-dried corn but will try to find it in Peterpatch.

3. Don't start cooking with your DH. You might well live to regret it as it will turn out to be one more area of life in which the partner feels free to interfere. (This could have a personal element in it. )

[Anna N]

Traditionally scrambled eggs this morning: 2 eggs, 2 teaspoons cream scrambled in 1 teaspoon butter with a few chopped scallions folded in. Side of steak leftover (deliberately!) last night.

[rotuts]

those Fine Cooking bakeshop muffins look delicious and are exactly what Id like to try

do you have a reference? were they in the magazine?

many thanks!

[Darienne]

Trying to track down "bakeshop" muffins and can't find a definitive answer. It appears that the "bakeshop" designation means those overfilled muffin cups which spread over the top into huge muffin tops.

Kerry: are your muffins simply tops with no bottoms?