Sour Cherry and Chocolate Scones

Sour Cherry and Chocolate Scones

After nearly 22 years in our home on Sycamore Road in Ames, we decided it was time to give the kitchen an updated look. This required tearing out old cabinets and moving all of the appliances out of the way to make room for new cabinets. But of course, before the old cabinets could be removed to the garage I had to empty them. A kitchen is often known lovingly as "the heart of a home". After seeing just how much was stored in our kitchen I know this phrase is much more than a figure of speech. Every other room on the main floor of our house accepted piles of "kitchen items" for an indefinite period of time. It was unsafe to wander through any room in the dark because you most definitely would trip over stacks and stacks of "stuff"! In the midst of emptying cabinets I decided to take a break to make a new recipe, Sour Cherry and Chocolate Scones. We served them for breakfast when some of the kids were home to celebrate Daniel's birthday and all of us gave them our vote of approval.

Sour Cherry and Chocolate Scones

Ingredients

• 3 cups all-purpose flour
• 3 tablespoons white granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 4 tablespoons unsalted butter, frozen
• 6 ounces dried cherries, hydrated in hot water for 30 minutes, then chopped
• 6 ounces chocolate chunks or chips or morsels
• 1 cup buttermilk, plus about 2 tablespoons more for topping
• 1 tablespoon turbinado sugar, as topping

Directions

1. Line a baking sheet with parchment and set aside.
2. In a large mixing bowl, mix together the flour, sugar, baking soda and salt.
3. Using a box grater, grate the butter into the dry ingredients and mix quickly, breaking up the butter so it resembles the size of small peas.
4. Add the cherries and toss so they’re evenly distributed throughout the flour. Next, do the same with the chocolate chunks or chips.
5. Create a well in the center of the flour mixture and in one batch, add the buttermilk. Using a wooden spoon or spatula, mix it together until it forms a shaggy ball. Drop the dough onto a lightly floured counter and knead a few times, being sure to not over handle it, which will result in tough scones. Form the dough into 1 1/2-inch thick disk. Using a knife, cut the scones into 8 equal triangles. Transfer the scones to the baking sheet and put in the freezer to chill for 15 minutes. At this time, preheat the oven to 425 degrees F.
6. Brush the tops with the buttermilk and sprinkle with a bit of turbinado sugar. Transfer the scones to the oven to bake for 25 to 30 minutes, until a skewer inserted into the centers comes out clean and the scones are golden brown.

Yield: 8 scones

A "DREAM BOWL" of Healthy Goodness

                                                             Think of the fierce energy
                                                     concentrated in an acorn! You bury 
                                              it in the ground, and it explodes into an oak! 
                                                             ~George Bernard Shaw


I came across a delicious vegetarian dinner idea in the 2015 February issue of Bon Appetit. The best part of this recipe is it can be changed each and every time you prepare it, depending on what's in your cupboard and which greens are ready to come out of your garden (or off the grocer's shelf). The first time I made this dish I used sliced kale bruised with a nice quality apple cider vinegar. I added cooked forbidden rice and red quinoa as the grain element. Next came the roasted sweet potato cubes, a sprinkling of toasted sunflower and pumpkin seeds and finally a handful of browned tofu squares. I stirred together a simple vinaigrette and served in a bowl large enough to hold every last ingredient. 

My most recent rendition of this dish included the same kale as the base with sprouted salad seeds thrown in for good measure.

Bruised Kale with Salad Sprouts

I cooked half a cup of farro and adzuki beans and roasted a couple of sweet potatoes.

Adzuki Beans, Roasted Sweet Potatoes and Chopped Avocado

Needing more healthy fat in our diet, I decided to add chopped avocado and sauteed tempeh instead of tofu. The original recipe called for topping with sauteed Halloumi cheese. Yes, I know that would be scrumptious. I also think a poached egg would stand in wonderfully. 

Crunch was added with toasted sunflower, sesame and pumpkin seeds, but any nuts or seeds would work just as well.

Toasted Sunflower, Sesame and Pumpkin Seeds

Finally, I followed the recipe for Turmeric-Tahini Sauce as called for by Bon Appetit (instead of using a basic vinaigrette thrown together at the last minute).

Turmeric-Tahini Dressing

To make this dressing, whisk 1/4 cup tahini, 3 T. fresh lemon juice, 1 T. olive oil, 1/2 tsp. ground turmeric, 1/4 tsp. cayenne pepper and 1/4 cup water until smooth, adding salt and pepper to taste. 

These incredible ingredients have fed us for two meals this week. A little toasted sourdough bread on the side would be a great addition! Bon Appetit!

Denver in March

Day 1

Breakfast at Snooze

Our flight arrived on time last evening after an uneventful plane ride. The taxi ride, more nerve-wrecking than the flight thanks to the tail-gaining tendencies of our driver, also proved to be routine with a safe arrival at our hotel, the Grand Hyatt, in downtown Denver. The last chore of the day was to locate a cafe close enough to walk to for breakfast the next morning. Mission accomplished by 11:00p.m.

Snooze was the cafe of choice by both of us and proved to be an easy walk at less than a mile away from our hotel under sunny Denver skies. Their specialties were listed as pancakes and Benedicts of all kinds. Much to my surprise we both chose the same non-specialty menu item, their house-made granola (famous for all the ginger bits and grains other than oats) over Greek yogurt and a grapefruit brûlée with a side of toast. Their coffee was excellent and we were gifted with a pumpkin pancake covered with candied pecans and ginger butter as a temptation for a return trip to Snooze.

We continued to walk north of our hotel to the RiNo district of Denver. RiNo stands for River North Art District and consists of large warehouses having been repurposed into enclaves of craft eateries, breweries, galleries and more. The Source is one of these warehouses and consisted of several restaurants, a sour ale brewery by the name of Broken Stave, a delightful charcuterie and spice store called Mondo Market and one of the best bakeries we have found to date, Babette's Bakery. We bought a loaf of Sourdough Polenta Bread at Babette's, a charcuterie and cheese board at Mondo Market and carried them to the Broken Stave for lunch.
Memories were certainly made as we feasted on these special items (Jamon Serrano, Robiola Bosina, barely Buzzed coffee coated cheese, Modern Gingham Apple Chai Preserves, Spanish Cocktail nuts and Candied Walnuts).

Breads at Babette's Bakery

My Version of Multigrain Bread from Stomping Ground Cafe in Campus Town

                                            “I've heard it said that when you
                                       die you enter a room of bright light, and
                           that you can smell bread baking just around the corner.”
                                  ― Rick Bass, The Hermit's Story: Stories




Stomping Grounds Cafe in Campus Town serves a Tomato Basil Bisque with three lovely chunks of Multigrain Bread. I always enjoy the soup but absolutely adore the bread. It's one thing to eat good bread in a cafe, but so much better to make your own and have all the experiences associated with that task.

Multigrain Breads with a loaf of Sunflower Sesame Bread in foreground

With Fremont fed and raring to go this morning, I decided it was time to try to replicate the bread served at Stomping Grounds. I used the Multigran Struan recipe in Peter Reinhart's Whole Grain Breads book, using 3 ounces of cooked steel cut oats and 3 ounces of cooked millet with the rest of ingredients called for in the "Soaker". Ten ounces of Fremont served as the "Biga" (along with an additional 6 ounces of bread flour) and I followed the list of "Final Dough" ingredients, adding an extra Tablespoon of honey, 1/2 cup 8 grain cereal and 1/2 cup chopped toasted pecans. I might consider using whole wheat flour for the additional 6 ounces added with the sourdough the next time I make these loaves. Otherwise, I think I'll leave well enough alone and enjoy this bread as is.

Norwegian Flat Bread - Knekkebrod

It is sunny and cold today with below zero wind chills. No better time than spending a few moments in my favorite room of the house, the kitchen. I've never been to Norway, but I imagine they have more than a few days just like this. Perhaps they also spend a lot of time baking. From what I've read I learn that Knekkebrod (or Crisp Bread) is a staple in Norwegian households. It can be eaten for any meal of the day or a snack in between meals. It is often served with butter, jam, meats and/or cheeses. So far, I have simply enjoyed it plain or with a nut butter. Watch out, the complex whole grain flavor grows on you!

Knekkebrod

2c. stone ground whole grain rye flour
2 c. quick oats
1 c. sunflower seeds (or a combination of sunflower and pumpkin seeds)
1/2 c. flax seeds (I used hemp seeds)
1/2 c. sesame seeds
1 tsp. salt
3 c. water
1-2 T. honey (you can also used maple syrup)

Preheat oven to 350 degrees (I used my convection oven which took a little less time and resulted in more even browning). Place parchment paper on two large flat cookie sheets. Mix the dry ingredients. Add the water slowly. Mix well by hand and make sure it doesn't get too soupy. Add honey if you wish. When it is mixed up, it will have a consistency like wet, pebbly cement.

Knekkebrod scored and returned to oven for final 35 to 40 minutes

 Divide mixture (about 1 pound 9 oz. per cookie sheet) and spread one half on each of the cookie sheets. Try to spread the mixture evenly on each sheet, making sure you fill the entire surface of the cookie sheet. Bake 10 minutes, remove from oven and score into shapes and sizes you desire using a pizza cutter. Return to oven for as long as needed to result in golden brown crackers, 35 to 40 more minutes.

Knekkebrod, hot out of the oven!

Cool on cooling rack and break into individual crackers. Enjoy!

Robert's Executive Staff

Thanksgiving break came to an end all too soon, signaling a transition into Christmas holiday preparations. Robert left town on business the week after Thanksgiving, giving me ample time to clean, decorate and bake for parties we would host upon his return.

Chocolate Covered Akmak

I made several homemade food gifts for  Christmas this year: Coconut Jam (otherwise known as KAYA, a very popular treat in Malaysia and Singapore); Lentil Soup Mix; Sweet & Spicy Pretzel and Nut Mix; Cinnamon and Rye Shortbread; and probably our favorite of all - Chocolate Covered Akmak Crackers (as pictured at right). Though utterly delicious in nature, this treat is rather innocent in nutritional profile. Spread an Akmak cracker with a layer of peanut butter, cover the peanut butter with melted dark chocolate and sprinkle with chopped peanuts and slivers of crystallized ginger. Sprinkle tops with coarse sea salt. 

 

Tennis in December? YES!

With Christmas preparations well under way and Christmas not quite here, it was time for an unexpected work out on the tennis courts. Daniel took several vacation days over the holidays, giving us a week of fun together. When the temperatures rose above 40 degrees one sunny day, we decided it was warm enough to practice our swings. Little did I know I would soon be using a brand new racket when it next gets warm enough to swing it outdoors. At this point, it is still wrapped and under the Christmas tree! Other activities Christmas week included "gaming" together from great distances (thanks to internet play in IA, WI and NY); brewing beer; watching movies and going on long walks. Yes, Daniel even showed us new Ab exercises!

Aprons for everyone, thanks to Grandma Kay

Ready for Christmas

A new Jolly Ball for Asia

What has Daniel made? Marzipan!

As is evidenced by the surrounding pictures, it's easy to see we had a wonderful time together over our Christmas holiday. Technology enabled us to open each others gifts together with Tristan and Kate Christmas morning via Face Time. It wasn't quite the same as being together, but far better than nothing at all. Grandma's aprons are beautiful and fit perfectly. The pups, large and small, seemed to enjoy their gifts - Jolly Balls (thanks for the idea, Joy Graveline!).

Lucien enjoying his new Jolly Ball toy

 Boathouse Brewery Label

And the first Boat House Brewery artistic rendering has been completed and is hanging proudly on our living room wall.

Daniel tried his hand at making homemade Marzipan. Now we wait to hear what Sarah and Trevor decide to do with this delectable treat.

We ate a lot of delicious food: Spaghetti Bolognese; Potstickers and Edamame; African Peanut Stew with Anadama Bread; and Shrimp, Scallops and Salmon, to name a few of the main dishes and perhaps a Christmas cookie or two. The weather cooperated for everyone's drive and even turned out nice enough to allow a walk each and every day. Thanks to Daniel's new Fit Bit, we were able to track our steps, making sure no extra pounds were acquired unnecessarily!

Walking off Christmas Dinner

New Year, new snow!

Many a memory was made during our time together, making parting difficult for all of us. But the hope and promise of things to come in 2015 is ever on our minds. Robert and Tristan are teaching classes this semester; Sarah starts new rotations; Kate continues her command of Quality Control; Trevor begins new responsibilities at work and begins to narrow his ideas for future career aspirations; Daniel accepts new responsibilities of the "In Charge" associate, continues learning in his role of Board Treasurer for Miracles in Motion and survives yet another "BUSY SEASON"; and I keep the household running, plan upcoming trips, cook/bake healthy, delicious food, work on my drawing and water color skills and get a varied and fun amount of exercise with friends and family. God has looked over this family for a good, many years and I pray he continues to do so in the coming year and beyond.

Thanksgiving 2014

The holidays have come and gone, allowing time to document the memories we made. Cooking, baking and much MERRY MAKING have been the family's theme for the past month and a half. I am pleased to say that almost every single effort in the kitchen turned out well and EVERY moment shared together was pure joy!

Almond Paste Brioche Buns  

I have enjoyed watching Julia Child videos while riding my bike trainer these cold, dark evenings. During one of these sessions I was inspired to make Brioche. This recipe included a basic Brioche dough and a homemade Almond Paste. It was assembled like traditional cinnamon rolls, but on an individual basis and then baked in special Pannetone wrappers. 

Thanksgiving Centerpiece & a $15 Candy Bar!

Homemade dinner rolls, pies, cookies and breads were made for Thanksgiving days with family, leaving very little time for sophisticated table decorations. Always a fan of simplicity, a centerpiece was created using pears and the most expensive candy bar I have ever bought. I thought the Zingerman's Original was a little pricey at $5.00 a bar, but feeling the holiday spirit I bought it anyway.Younger eyes soon discovered the actual price was $15.00. Oh my - each $1bite was well savored!

Thanksgiving Dinner - YUM!

Daniel was able to join us for the entire week of Thanksgiving, while Trevor, Sarah and Asia got to Ames Wednesday evening after a hard day at work. Once we were all together we finalized plans for the big meal the next day. Each of us chose a recipe to be in charge of resulting in a delicious and stress-free Thanksgiving dinner. A dry rub was applied to the 14 pound turkey with good effect (requiring less effort than brining). 

Cornbread baked the day before the holiday was used to make Chorizo, Cherry and 
Pecan Stuffing. (Bon Appetit, 11/14, p. 106)

Close-up of Meal

One of our favorite vegetables, Brussels Sprouts, was turned into a delectable side dish when combined with bacon and candied cranberries. (Evernote/Thanksgiving)

A new recipe, Caramelized Butternut Squash Wedges with Sage Pesto, might have been the best dish of the meal and will surely be repeated in future years.(Evernote/Thanksgiving)

Basic Roasted Cauliflower rounded out
a colorful plate with Homemade Dinner 
Rolls on the side.

Homemade Pumpkin Pie Ice Cream

But what is Thanksgiving Dinner without dessert? Buttermilk Pumpkin Pie Ice Cream was churned Thanksgiving morning, resulting in a most memorable bowl of goodness. The buttermilk gave the ice cream a delightful zing and half of a freshly baked pumpkin pie churned into the ice cream at the last minute resulted in unexpected mouthfuls of bliss. (Evernote/Thanksgiving) 

Buttermilk-Pumpkin Pie Ice Cream

• Yield: Serves 12 (serving size: 3/4 cup)
• Hands-on: 20 Minutes
• Total: 3 Hours, 50 Minutes

Ingredients

• 1 cup sugar, divided
• 6 large egg yolks
• 1 1/2 cups half-and-half

• 1 cup evaporated fat-free milk
• 1 cup low-fat buttermilk
• 12 ounces leftover pumpkin pie (about [1/2] 9-inch pie), chilled and cut into small slices

Preparation

1. Combine 1/2 cup sugar and egg yolks in a large bowl, stirring with a whisk until mixture is pale.
2. Combine half-and-half, evaporated milk, and remaining 1/2 cup sugar in a medium saucepan; bring to a gentle boil over medium heat, stirring occasionally, until sugar is dissolved. Gradually add half of hot milk mixture to egg mixture, stirring constantly with a whisk; return milk-egg mixture to pan. Cook over medium-low heat 6 minutes or until mixture thickens and coats a rubber spatula, stirring constantly with spatula. Strain through a sieve into a large bowl set over a larger ice-filled bowl. Let stand until cool, stirring occasionally. Add buttermilk, stirring with a whisk. Pour into an airtight container; cover and chill 30 minutes.
3. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Add pie just before removing ice cream and while machine is still churning. Remove ice cream to an airtight container; freeze 3 hours or until firm.

Afternoon Entertainment - Still life

Our Renditions

Trevor graciously gave Sarah and me drawing and watercolor lessons while he was home. A quick still life was set up on 
the dining room table and instruction began. 

Trevor proved to be a kind and patient teacher, both characteristics Sarah and I greatly appreciated. The fruit was hard enough to draw and paint, but Sarah and I became a bit frustrated at our attempt to draw/paint a partially eaten cinnamon roll.





Trevor insists daily practice is important in mastering these techniques. It is time to get serious about drawing and painting. Baby steps!                                                                        

Topped with Wine Braised Apples and Vanilla Sabayon

The activity we love most when spending time together is working in the kitchen. Julia Child inspired another joint project, a Custard-filled Brioche topped with Wine Braised Apples garnished with a dollop of Sabayon. It turned out beautifully and tasted delicious - quite French, indeed!

Holiday Breakfast: Oats, Cinnamon Roll & Bee Pollen

Just so no one thinks we eat rich food all day long I post a picture of our "balanced" breakfast enjoyed most mornings together. Yes, there are a couple of cinnamon roll nibbles in the foreground, but please notice a nice bowl of porridge topped with peanut butter, bananas, yogurt and bee pollen (for good measure). A carefully brewed cup of coffee gave us a lively step the rest of the day!