Stupid Easy Strawberry Buttermilk Ice Cream

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Ok, so here’s a little summer quiz: What did we learn last week, other than the fact that 3-day work weeks rock? Well, careful readers, we learned that this year’s strawberry season was late to arrive but is awesome. We are, in mid-July, only halfway through the heart of strawberry season, which means we will have zero downtime before it’s blueberry season. And all this is overlapping with the greater “ice cream season” (a subset of maple creemee season, which  some people believe should last all year.)

Let me connect the dots here. It’s time to bust out the ice cream maker in your basement. This recipe came to me via Sister B, who lives amidst California’s produce  bonanza. It is, as promised, ridiculously easy, and kind of healthy, or at least not that unhealthy thanks to the buttermilk. It is for sure best with organic strawberries, buttermilk and cream, but also awesome with items from the standard fare at the air-conditioned Nirvana of your grocery store. No need to pre-make and pre-chill the mix, and, if you are feeling very Laura Ingalls, it can be made without an ice cream maker.

It’s summer—no need to prolong this. There are places to go, things to eat. Have a great weekend!

Stupid Easy Strawberry Buttermilk Ice Cream

This recipe is adapted from How To Eat A Peach, by Diana Henry. Our friends like Diana, in Mother England, know a thing or two about strawberries and cream.

Ingredients

  • 18 oz strawberries
  • 1 cup superfine sugar, divided
  • 1 vanilla pod, split lengthways, or 1/2 tsp vanilla
  • 1 3/4 cups buttermilk
  • ½ cup sour cream
  • 1 pinch sea salt flakes

Method

  1. Hull and slice the strawberries. Put them into a bowl with half the sugar and the seeds from the vanilla pod (scrape out the seeds using the tip of a knife. or…dump in the vanilla.
  2. Leave this to sit for about 30 minutes. The strawberries will become soft and exude some juice.
  3. Transfer the fruit with all the juice and the rest of the sugar to a food processor and whizz (God I love the Brits) to a purée.
  4. Push the purée through a nylon sieve (or whatever you’ve got) to get rid of the seeds. Mix with the buttermilk, sour cream and salt.
  5. Churn in an ice cream machine, or transfer to a shallow container and put in the freezer.
  6. If you’re using the manual method, take the ice cream out and churn it – either using electric beaters or by putting the mixture in a food processor – 3 times during the freezing process. Do this first after about 1 hour, when the mixture is setting round the edges, then at 2-hour intervals. (Extra points for wearing a gingham dress during this escapade). Cover with a lid, or with cling film or greaseproof paper, between each churning, and when you store it. Freeze for around 8 hours or until completely firm.
  7. Take the ice cream out of the freezer about 10 minutes before you want to serve it, to allow it to soften slightly.

Strawberries, blueberries, ice cream. What is wrong with this picture? Nothing!

 

If you need something else cold, refreshing and summery to bring to the party might I suggest:

watermelon gazpacho

watermelon sangria

Frose or Frosecco

Lemon Beach Pie

 

Summer Strawberry Chopped Salad

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Welcome to the steamy hot heart of summer! I was feeling like a slacker for being a solid month late in posting this strawberry salad. As with all the rhubarb recipes I meant to post, I thought I’d missed my window. BUT it seems fate and Mother Nature have conspired to make the timing downright perfect. Strawberry season is three weeks late here, thanks to all that June rain (that I missed in CA…#notsorry).

This recipe comes from the fabulous Bevin Wallace’s Real Life Delicious blog and is based on a salad at Vail’s Chophouse. If you can get away with a DIY version of anything in Vail you’re usually $100 ahead of a game, even when it comes to salad. Considering the other revelation that this year is serving up a bumper crop of strawberries, I’d highly encourage you to try this salad. The dressing alone is worth having on hand, and the whole shebang is a great addition to any gathering.

The only slightly labor intensive thing here are the candied pecans. You could of course use some fancy packaged pecans, or simply sub toasted pecans but, c’mon, live a little. It’s salad and it’s summer and as the strawberries will tell you, it’s been a gloomy spring. Time to celebrate!

Nothing says summahhhh like fresh strawberries

Summer Strawberry Chopped Salad

Ingredients

  • 1/2 lb. pecan pieces (you won’t need a half pound of pecans for the salad, but nobody every complained about having too many candied pecans on hand)
  • 1/3 cup sugar
  • 1/2 tsp. cinnamon
  • 1/2 tsp. salt
  • 1 egg white
  • 1 head butter lettuce
  • 1 pint strawberries, hulled and cut into bite-sized pieces
  • 1 avocado, cubed
  • 4 oz. crumbled goat cheese

For the dressing

  • 1 garlic clove, finely chopped
  • 2 tbs. dijon Mustard
  • 1/4 cup champagne vinegar
  • 2 tbs. fresh lemon juice (juice of 1/2 lemon)
  • 2 tbs. honey
  • Salt & pepper
  • 1/2 cup extra virgin olive oil

Method:

Make the candied pecans: Preheat oven to 250 degrees. Mix sugar, cinnamon, and salt in a bowl. Whisk egg white and 1 tbs. water together in a separate bowl until frothy. Toss pecans into the egg white mixture. Mix sugar mixture into pecan mixture until pecans are evenly coated. Spread coated pecans onto a baking sheet. Bake, stirring every 5 minutes, until pecans are evenly browned, about 25 mins. Allow to cool. In the meantime…

Make the dressing: Whisk together the garlic, mustard, vinegar, lemon juice, honey, salt & pepper in a bowl. Slowly whisk in the olive oil until the dressing is emulsified.

Make the salad: Tear the lettuce and place in a large (larger than you think you need) bowl. Add the strawberries, avocado, goat cheese, and about 4 oz. of the pecans. Drizzle on the dressing and toss gently.

Want more reason to get fresh berries? Check out these strawberry all stars.

 

Game of Scones: The Iron Scone

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You knew it was coming: the crowning glory of all the build-up, the driving force of this obsession—the Iron Scone. Until last week, I thought this culminating creation might need to be something with dragon fruit. But after Dani Girl’s  Ring of Fire joyride, methinks there will be no dragons or dragon queens ruling the Seven Kingdoms.

I’m betting on tradition and some sense of justice to win out, so I went with a classic currant scone. Currants happen to be an excellent source of iron, and to bring the theme home I made these scones in a cast iron pan. Instead of making familiar wedges, I made these as a more British version of scones, by cutting them in circles and nestling them together in the pan.

To find the perfect starter recipe for this grand finale, I deferred to royalty, and consulted with King Arthur Flour’s legendary baker and blogger PJ Hamel. She pointed me to her go-to basic scone recipe that lives on the KAF website. The recipe itself is excellent, and is essential scone reading. In addition to the many tips at the end of the recipe, PJ added this bit of scone wisdom:

“Don’t overbake. You want them just barely light brown. Otherwise they’ll be dry. And they’re like biscuits: the more you handle the dough, the more you risk making the scones tough. So, once you bring the dough together (after adding the liquid), don’t keep stirring; turn it out of the bowl, shaggy mess that it may be, divide it in half (a scale helps), and gently pat the two pieces into 3/4″ to 1″-thick rounds. And do refrigerate (or place in the freezer) for 30 minutes before baking; this helps their texture.”

So there you have it. The beauty of this scone is that it can be adapted to any flavors and ingredients, to accommodate whomever lands in that throne: White Hot Jon Snow; Sassy Sansa; Bittersweet Tyrion; and even the ghosts of the Loving Lannisters. Indeed, we could have started this whole Game of Scones journey with this master recipe and tweaked it accordingly, but what would be the fun in that?

The Iron Throne, which, quite honestly, does not look very comfy.

The Iron Scone

From King Arthur Flour’s Basic Scone Recipe

I pared down the recipe to the necessities, and included my own adaptation for the cast iron pan version (in bold), but I highly recommend going to the KAF site for their Baker’s tips at the end of the recipe. Another very cool feature of the recipes on the KAF site it being able to toggle between measuring by volume, ounces or grams. I like to weigh my flour and but not necessarily the rest of the ingredients. So, go King Arthur…way to support the new ruler!

Ingredients:

Dough

  • 2 3/4 cups King Arthur Unbleached All-Purpose Flour or Gluten-Free Measure for Measure Flour
  • 1/3 cup sugar
  • 3/4 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 cup cold butter
  • 1 cup to 2 cups dried currants (or add ins of choice)
  • 2 large eggs
  • 2 teaspoons vanilla extractor the flavoring of your choice
  • 1/2 cup to 2/3 cup half-and-half or milk. (see tips in KAF recipe, but basically you’ll need more liquid in cold dry weather and less in hot humid weather.

Topping

  • 2 teaspoons milk
  • 2 tablespoon sugar, turbinado sugar or cinnamon sugar, optional

Instructions

  1. In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.
  2. Work in the butter just until the mixture is unevenly crumbly; it’s OK for some larger chunks of butter to remain unincorporated.
  3. Stir in the fruit, nuts and/or other mix-ins if using.
  4. In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and half and half or milk.
  5. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.
  6. Line a baking sheet with parchment; if you don’t have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan. If using a cast iron pan or skillet, line it with parchment paper. Wing it or check out this slick trick.
  7. Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5″ circle (if you haven’t incorporated any add-ins); or a 6″ circle (if you’ve added fruit, nuts, etc.). The circles should be about 3/4″ thick. (If using a cast iron pan or other skillet, use a biscuit cutter or the top of a can or drinking glass to cut each circle into rounds of whatever size makes you happy. Arrange them in the lined pan so there is about ½” of space in between them. Mush scraps into scone-like shapes. They too will be delicious.

    Unbaked, lightly frozen scone pucks in their iron home

  8. Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar, if desired.
  9. If making wedge shaped scones: slice each circle into 6 wedges, using a knife or bench knife that you’ve run under cold water. Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2″ space between them, at their outer edges.
  10. For best texture and highest rise, place the pan of scones (on just the parchment if that is easier to fit) in the freezer for 30 minutes, uncovered. Chilling the scones relaxes the gluten in the flour, which makes the scones more tender and allows them to rise higher. It also chills the fat, which will make the scones a bit flakier. While the scones are chilling, preheat the oven to 425°F.
  11. Bake the scones for 20 to 25 minutes, or until they’re golden brown (mine were smaller, and done in 20). When you pull one away from the others, it should look baked all the way through; the edge shouldn’t look wet or unbaked.
  12. Remove the scones from the oven, and cool briefly on the pan. Serve warm. They’re delicious as is, but add butter and/or jam, if you like.
  13. When the scones are completely cool, wrap them in plastic and store at room temperature for up to several days. To reheat room-temperature scones, place on a baking sheet, tent lightly with foil, and warm in a preheated 350°F oven for about 10 minutes.

Make ahead: This is straight from the KAF Bakers Tips, but I had to include it here too because it was a revelation: “Want to make scones well ahead of time? Simple. After the unbaked scones’ 30 minutes in the freezer (or whenever they’re frozen solid), place them in a zip-top plastic bag. Return to the freezer, and store for up to a month. Bake as directed (without thawing), adding a couple of extra minutes if needed.”

To bake up just a few scones at a time, any size oven-proof skillet will do.

Game of Scones: The Loving Lannisters Gluten Free Apricot Almond Scone

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OnSome things just should not go together, like siblings and sex. Similarly, the terms gluten free and scones really do not belong in the same sentence. And yet, just as Jaime and Cersei somehow seem to work as the couple you love to hate, it turns out that gluten free scones are darned tasty.

As we come in to Episode 5, let’s review our cast. We have the White Hot Jalapeno Cheddar Jon Snow (AKA, the true hot king) Scone, the Sassy Sansa Lemon Ginger Scone and the Bittersweet Tyrion Whole Wheat Mini Scone. But now, just in time for Mother’s Day we head south to warmer climes and the Mad Queen, Mother of the Year, evil twin Cersei

For these scones I used Pamela’s gluten free baking mix, as recommended by Santa Cruz Susan. Susan is kind of an angel on earth, which is to say, the opposite of Cersei. Susan apologized that using a mix is sort of cheating, which happens to be appropriate for this particular scone, because nobody cheats more than Cersei, and gets away with it.

The Loving Lannister scone features apricots, prunes and almonds, all members of the prunus family. Not coincidentally, prunus siblings have a bitter cyanide compound in the seed that makes them poisonous (kind of like kisses from Spain). Toxic combos that are related to each other? Could there be a more perfect scone to honor the first family of King’s Landing? And sure, you don’t expect to get black-hearted prunes and golden apricots in one bite, but social norms never stopped a Lannister. And who doesn’t like a little plot twist?

Cooking notes: For this scone, I defied the recipe and tried to make them into the traditional round mound, cut into wedges. It required a lot of back alley repair, which nobody needs to see or repeat. Give yourself a pardon and make them as drop scones, as directed. They are unexpectedly delicious!

Oh beHAVE you two!

Gluten Free Apricot Almond Scones

INGREDIENTS:

  • 2-1/3 cups Pamela’s Baking & Pancake Mix
  • 1/3 cup sugar (preferably coconut or demerera sugar), plus 1 Tbsp for sprinkling
  • 1 tsp baking powder
  • 1/2 cup dried apricots and dried prunes (in any proportion), roughly chopped
  • 1/3 cup almonds, roughly chopped or painfully slivered
  • 4 tbsp butter (as cold as Cersei’s heart, which is to say frozen if possible)
  • 1 egg, beaten (ruthlessly)
  • 2/3 cup milk or cream

DIRECTIONS:

For scone newbies, see Queen Bee’s Kitchen’s short course in sconeology here for some excellent guidance. Feel free to substitute any dried fruit or nuts of choice, even if they are “just friends” and unrelated to each other.

Preheat oven to 375.
Mix the dry ingredients (through almonds) together. Cut in the butter using two knives (or make it easy on yourself and grate it in). Add the milk and beaten egg. Mix together with a fork. Dough will be thick. Drop large, tall dollops of dough (scones will spread when baking) onto lightly greased or parchment-lined baking sheet. Sprinkle lightly with remaining coconut sugar. Bake for 15-17 minutes or until they look dangerously irresistible.

 

Game of Scones: Bittersweet Tyrion Chocolate Chip Mini Scone

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Let’s talk about Tyrion. He’s been on the sidelines so far this season, but I trust his day is coming.  We love that little guy. He’s quite rugged and harbors his share of bitterness (about the whole ‘least favored bastard’ thing among other issues). He’s also soft and quite sweet on the inside. (Dude, we saw you looking at Sansa in the crypt!)

With all that in mind, it’s time for Tyrion — like White Hot Jon Snow and Sassy Sansa to have his very own scone. For Tyrion we have a mini scone made with whole wheat flour for some grit, and studded with bittersweet chocolate chips. The original recipe from Baker By Nature  calls for semi sweet mini chocolate chips, but there is nothing small about the chips Tyrion bears on his shoulders, so I opted for bigger, more bitter chips.    

Just as Tyrion has become my favorite character, this might be my favorite scone so far. Scones can feel like such a commitment, but mini scones feel much more doable. Plus, whole wheat flour gives them a wholesome heft that eases the guilt factor of eating so much butter in each bite.

As emphasized in this scone tutorial, make sure your butter is cold, even frozen if you are going to grate it. Making mini scones is just a matter of dividing the dough and making two mounds instead of one, and then cutting each into eight wedges. I pegged the slacker meter by shaping the scone mounds directly on the baking sheet.  And yes, they turned out just fine. They may not look perfect, but as with Tyrion, the beauty of these scones lies in their imperfections.

He’s little, gritty, and a little bitter, but sweet on the inside.

Bittersweet Tyrion Whole Wheat Chocolate Chip Mini Scones

Prep 10 mins
Cook 20 mins
Total 30 mins
Yield 16 scones

Ingredients

  • 1 cup whole wheat flour (preferably white whole wheat).
  • 1 and 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup light brown sugar, packed
  • 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces, or grated on a box grater
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup full-fat sour cream
  • 3 tablespoons milk
  • 1 cup bittersweet chocolate chips

For the egg wash:

  • 1 large egg, beaten1 teaspoon milk or water
  • 2 tablespoons turbinado sugar (or regular sugar if that’s all you’ve got), for sprinkling.

Instructions

  1. Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside. In a large bowl mix together flour, salt, baking powder, baking soda and sugar.
  2. Cut the butter into small cubes (or, even better, grate it on a box grater) then quickly work it into the mixture (using your fingers, or just two forks if you grated the butter) until it resembles a coarse meal.
  3. In a small bowl, whisk together the egg, vanilla, sour cream, and milk, then add to flour and butter mixture. Use a fork to stir everything together until just moistened.
  4. Add in the chocolate chips and gently fold them into dough with a spatula.
  5. Pour the shaggy dough out onto a clean, floured work surface. Divide it into two equal portions  and shape the dough into a 6ish-inch circle. Cut the dough into 8 wedges and carefully transfer to the prepared sheet. (alternatively, dump the whole shebang directly onto the parchment lined sheet and form into two mounds
  6. Lightly brush each scones with the egg wash, then sprinkle the top of each scone with sugar. This is key. White sugar is ok if it is all you’ve got. Turbinado, demerera or coconut sugar gets you bonus points.
  7. Bake for 16-20 minutes, or until the tops are lightly golden brown.

Game of Scones: Sassy Sansa Lemon Ginger Scone

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Hands down, Sansa is our favorite ginger in the Seven Kingdoms. Like the scone that is named for her, Sansa looks soft and sweet but is full of substance and spice. Three kinds of ginger—fresh, powdered and candied—give these scones a sassy edge. Fresh lemon—zest in the mix, and juice in the glaze—serves as a reminder that Sansa’s got some rightful, pure acid in her soul, because life is not all sweetness and light! (But it could be if she and White Hot Jon Snow had their way)

This recipe comes from Flour Bakery in Boston, via Martha Stewart, which is kind of perfect. Sansa has a bit of Martha’s exacting savvy in her, not to mention a ruthless streak (I’m looking at you, Ramsay…woof). Plus, à la Martha, Sansa is tough as nails AND knows how to get things done! While careful historians will note that Thrones era natives likely did not have food processors, Martha’s use of it here is, as she would say, “a good thing.” And let’s be real—if Martha were in the Seven Kingdoms she’d have had her minions figure out how to get anything done to perfection, no matter how much effort it took. In this case, the food processor spares us the toil of minions.

I have put the recipe here as it came from Martha, noting the changes I made, only out of desperation. I was working with the Sunday episode deadline, a near empty fridge and whatever hodgepodge was in the pantry after a long absence.

My scones were Sansational—which is to say, not Martha perfect, but pretty in pictures, interesting, substantial and great tasting, which is all that matters. Well, that and seeing what havoc gets unleashed in Episode 3, the halfway point for the final season. Stay tuned for the next scone or (spoiler alert) mini scone…

Special thanks to:
Alice for the creative spark that led to this and so many Game of Scones contestants.
Patty, Jean and Sister A for the supply of Meyer lemons from Northern and Southern Cal, the remains of which made it safely to NH in my luggage and kept my clothes lemony fresh!

The sassiest ginger in the kingdom

Sassy Sansa Lemon Ginger Scone

From Flour Bakery c/o Martha Stewart

Makes 10

For a full scone Tutorial see this post on the White Hot Jon Snow Scone by Erica Wilson of Queen Bee’s Kitchen

Ingredients

Scones

  • 2 3/4 cups unbleached all-purpose flour, plus more for dusting
  • 1/3 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 cup finely chopped crystallized ginger
  • 1/2 teaspoon ground ginger
  • Grated zest of 2 lemons
  • 1 3/4 sticks (14 tablespoons) cold unsalted butter, cut into 8 to 10 pieces
  • 1/2 cup cold buttermilk
  • 1/2 cup cold heavy cream
  • 1 large egg, well chilled
  • 2 tablespoons grated fresh ginger

Lemon Glaze

  • 1 cup confectioners’ sugar
  • 2 to 3 tablespoons fresh lemon juice

Directions

1. Scones: Preheat oven to 350 degrees with rack in center.

2. In a mixer fitted with the paddle attachment, beat together flour, granulated sugar, baking powder, baking soda, salt, crystallized ginger, ground ginger, and lemon zest. Add butter; beat on low speed until butter is somewhat broken down with some visible pieces remaining, about 30 seconds.

3. In a liquid-measuring cup, whisk together buttermilk, cream, egg, and grated ginger. With mixer on low, add buttermilk mixture and beat until dough just comes together, 20 to 30 seconds (there will still be some flour mixture at bottom of bowl).

4. Remove bowl from mixer. Using your hands, gather and lift dough, turning it over in the bowl, until remaining flour mixture has been incorporated into dough. *This so did not unfold this way for me, but see below and carry on.

5. Turn dough out onto a lightly floured surface and gently roll out 1 inch thick. Using a 2 1/2-inch round cutter, cut out 10 rounds, rerolling scraps as necessary. Transfer to a parchment-lined baking sheet, spacing about 2 inches apart. **Big Bring It slacker note here: My dough was too moist (perhaps I forgot a cup of flour??). Rather than cut the scones I dumped the whole shebang on a parchment lined cookie sheet and shaped it into two circles, which I cut into scone wedges, gently separating each a bit so they had their own baking space. We all need our own baking space.

6. Bake until light golden brown, 30 to 35 minutes. Transfer sheet to a wire rack; let cool 10 minutes.

7. Lemon Glaze: In a small bowl, whisk together confectioners’ sugar and enough lemon juice to make a smooth, thick, pourable glaze. Brush glaze over warm scones and serve.

Cook’s Notes

If you’re more Martha than Edie, here are the exact measuring weights. This probably would have saved me some anxiety:

385 grams unbleached all-purpose flour
70 grams granulated sugar
80 grams finely chopped crystallized ginger
200 grams cold unsalted butter, cut into 8 to 10 pieces
120 grams cold buttermilk
120 grams cold heavy cream
140 grams confectioners’ sugar

Unbaked scones can be frozen, tightly wrapped in plastic, up to 1 week. If baking from frozen, add 5 to 10 minutes to the baking time.

Scones are best enjoyed the day they are made, but can be stored in an airtight container at room temperature up to 3 days.

Glaze can be stored in an airtight container at room temperature up to 1 week.

*** More Slacker notes: Out of necessity, I used almond milk and lemon juice instead of buttermilk and cream. As mentioned above, I baked them as one big round, scored into scone wedges. In short, my execution was not excellent, but the scones were fantastic. As Sansa knows, even if you only get the execution right one time, you can be satisfied. 

Game of Scones: White Hot Jon Snow Scone

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Game of Scones, Episode 1

To state the obvious, it’s been a long cold winter. We need a little heat. We need a little action. We need a little Game of Thrones…and we’re getting it. To celebrate the final season, which got underway last Sunday, Bring It is premiering its own Game of Scones. For each of these last six episodes Bring It’s bringing you a G.O.T. themed scone. First up, the White Hot Jon Snow scone, because really, we missed you Jon Snow.

To realize this dream, I teamed up with Granite State baker Erica Wilson, of Queen Bee’s Kitchen. Though not a thrones watcher, Erica embraced the spirit of the challenge and honed in on a recipe to honor Jon Snow, the oh-so-hot true king of the Seven Kingdoms. As surely as his butt belongs on the Iron Throne, these scones belong on your Easter table.

Like their namesake, these jalapeño cheddar scones will warm you up on a cold day while bringing in some fresh zing and the promise of brighter days. They feature WHITE cheddar cheese, because that’s the real deal (I’m looking at you, westerners), and diced jalapenos for a fresh, hotness of being that’ll make your heart beat faster

Check out Erica’s post for a more thorough scone tutorial. She talks of cold butter, and good butter, and cutting butter, and all the things that separate sconeology from mere biscuitology. If you’re new to scones you’ll want to check it out.

I highly suggest you bring some White Hot Jon Snow Scones wherever you go this Easter Sunday. Enjoy them while making nice with family and gearing up for the real event of the day—Episode Two. Then hunker in and ponder which character might inspire of our next creation. By the way, Queen Bee’s Kitchen can deliver anywhere in New Hampshire. If you need some hot little hunks of Jon Snow with zero effort contact the queen!

The Jon Snow Scone— white (cheddar) hot, and mighty fine all around

White Hot Jon Snow Scones

From Peter Oleyer at Calexico Carne Asada in Brooklyn, via NYMag and Smitten Kitchen

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 8 tablespoons (1 stick or 4 ounces) cold butter, diced
  • 1/2 cup heavy cream
  • 3 eggs divided
  • 1/4 pound sharp WHITE Cheddar cheese diced
  • 2 small jalapeños pepper minced

Method

Preheat oven to 400°F. In a small skillet, melt 1/2 tablespoon of butter and sauté the jalapeños in it until soft, about two minutes. Let them cool, then place them in a small bowl with the cheddar cheese and coat them with one tablespoon of the flour. Combine the remaining flour with the baking powder and salt. Cut in the remaining butter with a pastry blender, fork or two knives, until the butter bits are pea sized.

Lightly whip two of the eggs and cream and add to the flour-butter mixture. Using a wooden spoon, fold mixture until it begins to come together. Add the cheddar-jalapeño mixture to the dough and mix until everything is incorporated.

Turn out the dough onto a well-floured surface and knead gently for less than one minute. Pat dough out to a 3/4- to 1-inch thickness and either cut into 8 triangles or the shape of your choice with a biscuit cutter. Make an egg wash by beating the remaining egg with a teaspoon of water. Brush the scones with egg wash and place on a parchment-lined (or well-oiled) baking sheet. Bake for 25 minutes or until golden brown.

To get some goodness from Queen Bee’s Kitchen email queenbeeskitchennh.com

Shaved Brussels Sprouts Salad

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 Well, I blew right by Thanksgiving and then went on tour. Since then, I have not cooked one bit, which, I have to admit, is kind of nice. I wanted to cook, but I’ve been on the road, and as a fairly messy cook it didn’t seem right to invade my hosts’ kitchens and disrupt their standards of neatness and order. If only there was some book like, “The Freeloaders Guide to Low-Impact Cooking.” Anyone want to get on that? Anyone?

Let’s loop back to Thanksgiving for a moment, and specifically to veggie sides, because ‘tis the season that we all need some healthy greens to balance the rest of what’s coming in. This salad is simple but tasty, easy to prep ahead and holds up (and even improves) over time.

I found it in desperation when I got a last-minute Brussels sprouts request. My go–to roasted Brussels sprouts require a hot oven and last minute prep, which was a deal breaker. Also, to keep the Thanksgiving peace, I wanted something less aggressive than the kale Brussels sprouts salad that was my previous go-to. This seemed like the perfect balance of healthy and mainstream, with a touch of sweetness and crunch to make it holiday material.

Shaved sprouts, mandoline style.

The only labor is shaving the Brussels sprouts, but you shoppers know there are ways to buy yourself out of that (I do like the thin slices you get from using a mandoline, but let’s not get picky over the holidays—bagged shortcuts are fine!) The recipe calls for dates, and I suggest the firmer (and cheaper, and easier to find) deglet vs medjool. You could also use dried cranberries or cherries if you prefer, for a more festive look, but the dates are darned good and less bossy in flavor.

OK that’s it! I hope you like this salad and it makes you feel better about eating cookies and chocolate for breakfast.

Shaved Brussels Sprouts Salad

From Foodiegoeshealthy

Ingredients:

 For the salad

  • 10 ounces of shaved Brussels sprouts (about 4 cups shaved)
  • ½ cup sliced, pitted dates
  • ½ cup chopped, toasted pecans (or sliced almonds)
  • ⅓ cup thickly grated Parmesan cheese (or other hard cheese like Pecorino Romano or Manchego. Can omit for a vegan dish.) Edie note here: I have never tried it with cheese, but I am sure that puts it over the top.

 For the dressing

  • 4 tablespoons extra virgin olive oil
  • 1-1/2 tablespoon fresh lemon juice
  • 1-1/2 tablespoon rice wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • ½ teaspoon kosher or sea salt
  • Several grinds of freshly cracked black pepper

Method:

  1. To shave the Brussels sprouts: Remove any outer leaves that are coarse or damaged. Cut out the stem and core. Slice the sprouts in the food processor with the slicing blade. Pull the shreds apart into ribbons. Alternatively, slice the Brussels sprouts with a mandoline, or buy pre-sliced.
  2. To make the dressing: The honey needs to be thin and runny, so briefly microwave if necessary. Put all dressing ingredients in a glass jar with a tight-fitting lid. Shake well to combine. Set aside.
  3. Prep the other ingredients: slice dates; chop & toast pecans; grate cheese using large holes on a box grater.
  4. Store all components in the refrigerator for up to 3 days. When ready to serve, shake the dressing in a jar until well-combined. Then toss all the salad components together with the dressing and serve.


Roasted Squash, Kale and Cranberry Salad

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To borrow a sentiment from Teen Angst, “what the world needs now is another kale salad like I need a hole in my head” And yet, here you have it. This came out of the Cooking Light archives—an actual print version that was hanging around my cluttered pantry of angst. It was the answer to my prayers when my garden of tomatoes died back enough to reveal a whole lot of kabocha (buttercup) and delicata squash. I’ve made this with both types of squash and it was fantastic. I suspect it’d be grand with butternut as well.

To make this meal-worthy salad you’re basically massaging up a bed of kale with a touch of olive oil. Now don’t be coy—we’re no strangers to massaging kale. Roasted squash goes on top of that, followed by thinly sliced red onion for sass and plumped up dried cranberries for a little sweet and same fall color.

It took all my will NOT add nuts to this bed of goodness, but I resisted and did not miss them a bit. Neither did my nut-weary family.

  • Bonus: This can be made ahead and hang out until dinner is served.
  • Double Bonus: It travels like a champ and is easily assembled on site.
  • Triple bonus: The leftovers are excellent, because we all know dressed kale can survive the apocalypse.

I hate to sounds bossy, but please make this now, so if you like it as much as I do you can sign up to bring it to Thanksgiving. I know…we’re not even at Halloween. But what can I say? Squash turns my crank. And now, on to pomegranates. Oh…yeah…baby! Happy Fall

Roasted Squash, Kale and Cranberry Salad

From Cooking Light

Ingredients

  • 1/2 large unpeeled green or orange kabocha squash (about 5 lb.), cut into 12 (1/2-in.-thick) wedges (or delicata squash, seeded and cut in 1/2″ rounds)
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 teaspoons coarsely ground coriander seeds
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt, divided
  • 6 tablespoons dried cranberries (or dried cherries to be tart and fancy)
  • 6 tablespoons red wine vinegar
  • 1 1/2 tablespoons brown sugar
  • 2 teaspoons mustard seeds
  • 1/2 small red onion, thinly vertically sliced
  • 2 tablespoons fresh lemon juice
  • 1 (7 1/2-oz.) bunch lacinato kale, stemmed and cut into 3/4-in.-wide strips (curly kale works fine too)

Method:

Preheat oven to 375°F

Combine squash, 1 tablespoon olive oil, coriander seeds, pepper, and 1/4 teaspoon salt in a large bowl, tossing gently with hands to coat. Spread in a single layer on a baking sheet. Cover with foil. Bake at 375°F for 10 minutes. Remove foil; bake 15 more minutes or until pumpkin is tender and browned, turning once.

While pumpkin roasts, combine cranberries, vinegar, brown sugar, mustard seeds, and 1/8 teaspoon salt in a small skillet over medium-low heat. Bring to a simmer; remove from heat. Steep 15 minutes or until almost all of the liquid is absorbed.

Place onion in a bowl of ice-cold water; let stand 10 minutes. Drain

Toss lemon juice, kale, remaining 1 tablespoon olive oil, and remaining 1/8 teaspoon salt in a large bowl, massaging kale with hands to soften. Transfer kale to a large serving platter; top with pumpkin and onion. Sprinkle with cranberries.

Bringing it:  Roast the squash, prep onions and cranberries and massage the kale in the privacy of your own home. Bring them all separately and assemble on a platter when you get to your destination. It can hang out until you’re ready to eat.

Tomato Overload

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Guess what didn’t take Labor Day off? The tomatoes in your garden. It’s hard to keep up with the crop, though I’m trying my darndest, and probably headed for whatever toxic event occurs from too many tomatoes. I swear those suckers ripen by the hour. It’s all good though, except that there’s this one doctor out there on the interwebs who gets really bad on tomatoes. I just have to ignore his advice for the next couple of weeks. Same with the corn haters. Now is NOT the time.

Rather than reinvent the wheel, let’s just revisit some of our all-time tomato season favorites. Purists of course will go no further than the white bread and mayo tomato sandwich. Solid. But it uses exactly one tomato. Not helpful. When you’re looking for mass consumption of the bounty, I suggest a batch or two of sweet and spicy tomato jam. For the easiest dinner on the planet, totally appropriate for hands off entertaining, go for Best of Summer Simmer Chicken. If your job is to bring a side, embrace the heat with Summer Perfection Watermelon Tomato Feta Salad, or just go straight for Most Popular with THE Panzanella.

If those don’t use up your tomato backlog, here is an easy way to give your tomatoes (and the taste of summer) a little more staying power.

If nothing else you should go to Smitten Kitchen just to look at the picture of the pre-roasting tomato rainbow. Impressive. Mine do not look like that. BUT I assure you they taste darned good, and they are perfect to throw on a pizza, spoon on bruschetta, toss into a salad, smoosh on bread, mix in pasta, etc. You get the picture.

Slow roasted tomatoes, just hanging with the fresh crowd.

Slow Roasted Tomatoes

From Smitten Kitchen

Ingredients

  • Cherry, grape or small Roma tomatoes
  • Whole gloves of garlic, unpeeled
  • Olive oil
  • Herbs such as thyme or rosemary (optional)

Method

Preheat oven to 225°F. Halve each cherry or grape tomato crosswise, or Roma tomato lengthwise and arrange on a parchment-lined baking sheet along with the cloves of garlic. Drizzle with olive oil, just enough to make the tomatoes glisten. Sprinkle herbs on, if you are using them, and salt and pepper, though go easily on these because the finished product will be so flavorful you’ll need very little to help it along.

Bake the tomatoes in the oven for about 3 hours. You want the tomatoes to be shriveled and dry, but with a little juice left inside–this could take more or less time depending on the size of your tomatoes. When they are done, you can remove the cloves of garlic and save them for another use. They’re a delish side bennie.

Use the tomatoes right away or let them cool, cover them with some extra olive oil and keep them in the fridge for the best summer condiment, ever.