Sunday, September 21, 2008

we made scones. and i bought too much corn.

I've had plenty of bakery scones over the years. one bite reminds me why I don't buy them that often - they are dry, crumbly, and usually don't taste like anything. then i found this recipe for scones that promised "moist, biscuit-like texture". flour, eggs, cream, dried cherries . . dude, i want some!!

Scones - slightly modified from The Joy of Cooking
makes 12-15 scones

2 cups flour
1/3 cup sugar
1 tbsp baking powder
1/2 tsp salt
6 tbsp cold butter, cut into pieces
1/2 dried cherries (or other dried fruit. chop it up real small)
1 egg
1/2 cup heavy cream (we used half & half)
1 tsp grated orange zest
a few more tsp cream

preheat oven to 425. blend flour, sugar, baking powder and salt in a large bowl. cut in the butter with a pastry blender. keep the butter cold until you are going to use it. the idea is to slice it into smaller and smaller peices that can be coated with the flour mixture, not to smush them together into a greasy paste. gently fold in the dried cherries. now, add the egg, cream and orange zest, and mix with a rubber spatula. you want to moisten all the dry ingredients, but don't overmix.

(this is where the recipe said to knead on a floured surface, but as the dough was the consistency of really wet oatmeal, we actually skipped that step. maybe that's how the bakery scones i've had in the past got all dry and bleh?)

drop onto a greased cookie sheet. you should get 12-15 scones, and they will spread when you bake them, so don't put them too close together. brush the tops with the additional few teaspoons of cream. i was worried the cream would all pool down to the cookie sheet and burn there, but the unbaked scones were all nooked and crannied (like english muffins!), and so the cream didn't go anywhere it wasn't supposed to go. if you want, shake on some cinamon. Bake until the tops are golden brown, 12-15 minutes. cool on a rack. make sure to eat at least one warm, because they are never going to taste this good again.

I dare you to find a more delicious marriage of sconey, biscuity goodness!

Also, sweet corn was on sale at the farmers market. i bought a half dozen ears, and seriously, how much corn on the cob are my husband and i really going to eat? Still not sure what I was going to do with it, i cooked up three ears, then scraped the kernels into two bowls. one was going to end up a salad type thing, the other would become salsa of some kind.

Corn Salsa
1-2 ears corn, removed from ear of corn
3 green onions, chopped small
good pinch hot pepper flakes
1 large tomato, chopped
1 tbsp lime juice
salt & pepper
1 tbsp fresh chopped cilantro

in the bottom of a bowl, put the green onions and the hot pepper flakes. pour the lime juice over the top and let marinate a few minutes. then add the corn, tomato and cilantro. season with salt & pepper and enjoy.

Corn Chickpea salad (i loves me chickpeas!!)
1-2 ears corn, removed from ear of corn
1 can chickpeas
1 large tomato, chopped
1/2 cucumber, seeded and chopped
1 green onion, chopped
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp lemon juice
2 tsp mint
salt and pepper

mix all ingredients in a large bowl, and chill for a few hours. mix well again before serving.

Book News - am working on reviews for Sundiver and Cryptonomicon. If you don't see them soon, feel free to harass me.

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