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Posts Tagged ‘sweet’

RECIPE: Fuji Apple & Aged White Cheddar Scones

14th Jul 13 (Sun) Leave a comment

Last night, I was invited to a beautiful outdoor house concert / potluck… The Littlest Birds played a long, entertaining set amidst the garden and kids running about.  Check them out on the Facebook, and if you’re in the Eugene Oregon area, check out Bronak House Concerts and Events.

the Littest Birds near Eugene, Oregon - July 2013

Oh, but wait… I said “potluck”… I had a hankering for something new, and decided to take a classic flavor combination and see if it’d work with a tried-and-true scone recipe.  I made…

Fuji Apple and Aged
.

White Cheddar Scones

Ingredients:
makes 8-10 regular sized scones
(I made a double batch and cut them smaller)

  • 1 Fuji apple, cored & diced into small pieces
  • 1 to 2 Tbls coconut oil
  • 1/2 tsp cinnamon
    – – –
  • 4 to 5 oz. aged white cheddar, diced into small pieces
    – – –
  • 1.5 cups flour
  • 1/3 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup heavy whipping cream (split into 3/4 cup & 1/4 cup)
  • 1/4 cup sugar & cinnamon, mixed

Steps:

  1. Sautée diced apple with the coconut oil until lightly brown (but still retain some firmness).  Add cinnamon, stir and remove from heat.  Cool the apples.  If making the scones right away, place apples in the freezer for ~5 minutes.
  2. Preheat oven to 375 F.
  3. Mix flour, sugar, baking powder and salt together in a large bowl.  When mixed, make a big hole in the middle of the mixture and add 3/4 cups of whipping cream.
  4. Before mixing the liquid in further, spread flour out on a clean surface (keep extra flour handy in a bowl, as the mixture will be sticky).
  5. Add the cooled apples and diced cheese to the dry & whipping cream mixture.  Stir or mix with your hands until the mixture is crumbly.  Turn the dough onto the floured surface and continue to knead.  At this stage, I ended up adding more flour to make it more doughy and less gooey.  Rather than alter the recipe and add more flour to the mix early on, I figured that it’s good to play it by feel/texture.  It should be soft and malleable dough, not too sticky.
  6. Roll out the dough flat until it’s about 1/2″ thick.  Cut with a pizza cutter, sharp spatula, or other tool into the shapes / sizes that suit you.  Place on a lightly greased or parchment papered baking pan.
  7. Bake for 21-24 minutes until lightly golden.  After baking, brush with remaining whipping cream and sprinkle with cinnamon-sugar mix.  Cool slightly before serving.

Prep time: 30-45 minutes… best served warm or within the day!

And, obviously, different apple and cheese choices open this up to MANY different options at your fingertips.

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This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes at THIS LINK.

~Dan – np: Au4…And Down Goes the Sky
Au4 - And Down Goes the Sky

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RECIPE: Savory Olive & Feta Poundcake

20th Apr 11 (Wed) 2 comments

For last weekend’s vegetarian supper club in Eugene, the theme was Greek food.  I had the idea for an olive oil/chardonnay poundcake in my queue of potential recipes, and I thought it was a good one to modify and “make Greek.”  It was going to be an experiment, and I think it worked out quite nicely…

Savory Olive & Feta

Poundcake (or cupcakes)

Serves 12

Ingredients:

  • 3 eggs
  • 1¼ cup sugar
  • ⅓ cup Extra Virgin Olive Oil
  • ⅓ cup Chardonnay
  • 1½ cups unbleached white flour
  • 2 tsp baking powder
  • ⅛ tsp kosher salt
  • ½ cup kalamata olives, pitted & sliced
  • 1 cup feta cheese (to taste)

Preheat oven to 350°

Steps:

  1. In a mixer, beat eggs. Gradually add sugar, beat until batter is light with no lumps.
  2. Slowly stir in olive oil and chardonnay (you can combine these together before adding to mixture).
  3. Sift together flour, baking powder & salt. Fold into egg mixture.
  4. Stir olives and cheese into the batter.
  5. Gently pour batter into a 9” bread or cake pan.
  6. Bake at 350° until cake reaches 200° internally, approximately 45 minutes to an hour.
  7. Turn out onto a baking rack and allow to cool completely.
  8. Slice and serve!

Cupcake Update: makes 12+ cupcakes, baking time at 350F is 25-30 minutes (or until golden and a fork or toothpick comes out clean).

kalamata and feta cupcakes

This will definitely be a repeat recipe.

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes at THIS LINK.

~Dan – np: John ZornNova Express

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