SoupSpoon

apricot pistachio cookies

I have a similar love for pistachios that I have for apricots. When the two of them get together on something, I am bound to be interested.

Originally, I made apricot pistachio cookies with an oatmeal dough. The fruit, nuts, and oats made them more of a granola bar than a cookie, and I liked that quite a bit. There is a special category for cookies that are suitable for a hike, but today these cookies had a tea time face-lift.

Fluffy golden bites reminiscent of buttery shortbread jazzed with tangy apricots and creamy pistachios have walked their way into my cookie loving heart.

Cookies are brilliant. They make friends easily and are suitable for nearly any guest. The word cookie makes some weak in the knees. If you are in this category, thank your Dutch and English friends. Cookies made their trek to our shores in the pockets of these fine folks as early as the 1600s. For obviously good reasons, they withstood the test of time.

To some folks, cookies have become ho-hum, common, or even boring. Well, if that is how you feel, these will refresh your pallet. If you need something different, place an apricot pistachio cookie on the table and the oohs and aahs will be completely new.

On the new subject, today is our national Earth Day. Do you have a new (or old) way of living simply and reusing resources on your plate? I would love to hear about it.

Apricot Pistachio Cookies makes 22

1/2 cup unsalted butter, softened
2/3 cup white sugar
1 tablespoon and 1 teaspoon honey
1 egg
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 cup shelled pistachios, chopped
1 cup dried apricots, chopped into small pieces

1. Heat oven to 375. Cream butter with sugar and honey
2. Beat in egg, vanilla, and salt
3. Mix in flour, baking soda, and ginger
4. Fold in apricots and pistachios
5. Drop golf-ball sized dough portions onto parchment or silpat lined baking sheet and bake for 11 minutes. enjoy!

a limoncello experiment

The first time I tasted it I remember looking down at the tiny glass in my hand and thinking that that might have been perfection. Yes, perfection had slid across my tongue in one ice cold sip.

Limoncello is a lemon liqueur that is typically served as an after dinner digestive. To make limoncello, lemon peels are soaked in alcohol for weeks to months and then a simple syrup is added, at that point you wait some more. That is why I am bringing it up right now. A few months from now you will be sitting on the porch after a long summer day, and the only thing that will sound just perfect is a touch of limoncello.  At that moment, if you do not act soon, you will be wishing you had crossed this off your list. I am here to spare you that angst. Consider this little post a sticky note reminder with a star on the top that says *Start limoncello today*

Procedures for limoncello recipes vary considerably, and I am certain that many of those recipes deserve trying (sounds like a tough job that I could be talked into); but for now I am here with the one that swept me off my lemon-loving feet. All you have to do today is put the lemon peels in the alcohol. That sounds doable, right?

Once you have your peels in the alcohol you will have a load of lemons ready to be juiced into lemon pudding, lemon cake, or lemonade. This limoncello thing keeps getting better and better and better.

Limoncello makes about 1 1/2 litres

9 medium organic lemons*
750 ml grain alcohol or Vodka (I used vodka)
500 grams (2 cups) white sugar
1/2 liter (about 2 cups) water

1. Peel lemons so that you have large thin pieces of peel with very little to no white pith. The pith will make the liqueur bitter
2. Place peels in 1 quart jar and cover with alcohol or vodka
3. Set in cool dark place for at least 2 weeks or up to 30 days
4. After 2 weeks or 30 days, make simple syrup by combining water and sugar in small saucepan until sugar is dissolved and the mixture thickens. Let cool completely
5. Strain lemon peels from alcohol by pouring through cheesecloth into another large mouthed container like a sun ice tea jar. Add cooled syrup to alcohol and place in fridge for at least 3 weeks
6. When ready to enjoy, store limoncello in freezer and serve in small frozen liqueur glasses

*Organic or at least know who grew yours because you are soaking the skins and I do not want you to be drinking pesticides

Leeks and eggs, change is here.

If adaptation did not exist, I think I would have vanished into thin air many years ago. On the other side, if change did not come, and no adaptation was required, then I would probably vanish from sheer monotonous boredom. Changes, challenges, and chaos are given so that we (are supposed to) grow up into functioning adaptable human beings. As much as I love the constant morphing of my life, I sometimes feel like a sideshow, throwing on a top-hat, and shouting, "For my next trick..."

I am going back to college. (Returning Student sounds so ancient.)

Last year a swung open door of opportunity, led me down a year of service in Refugee Resettlement. In addition to a year of growing, stretching, and learning a love for something that I had previously known nothing about, I now have Government money for college. By Joe! I am going to spend every last penny of my educational award studying International Politics. People that do not know me well yet, give me the big surprised eyes when I say "International Politics". As surprising as it is, I do have a little passion left over from cooking that I have divvied up among various other interests. To my mom's proud heart, a slice of passion was given to politics. I am my mother's daughter. (That is more and more clear with every passing day.)

Just when I had a mental balance of how I would juggle wife-hood, my job, writing in this precious space, and going back to school, I was offered a part-time position back in Refugee Resettlement. Now, I can not tell you about my new job in Refugee Resettlement because there are strict confidentiality guidelines, but suffice it to say I am gratefully balancing one more plate.

To everything there is a season. Spring brings leeks, asparagus, blooming tulips, and a new job. I know from experience that I will love every bit of this new season. Despite knowing that, I am a bit tense as I write this to you today. so many things in my head. I know you can understand.

With a gorgeous recipe to share and a mug of Earl Grey Lavender tea my mind is calmed a bit. This space, this place, provides a solace of sorts, and the beauty of the flavors makes me think about how good things come together. They really do.

We had a slice of this last night for dinner and it was described as Killer in the compliment sense of the word of course. It keeps well and is lovely reheated for breakfast or cold on a picnic. The vegetables come together so quickly and the whole dish is ready in 40 minutes. Delicious and doable.

Leek Asparagus Prosciutto* Eggs with Mushrooms and Arugula serves 6

1 leek, the white part only (as shown above), cut into small dice
1 cup of asparagus tip pieces (cut from 1 bunch asparagus)
8 ounces sliced baby bella or white mushrooms (about 1 1/2 cups)
1/2 cup arugula, chopped into bite size pieces
2 ounces prosciutto, cut into small slices*
10 eggs
1/4 cup half and half or cream
1 tablespoon unsalted butter
1/2 teaspoon salt
1/4 teaspoon cracked black pepper

1. Heat oven to 400. Grease 8x12 inch dish. Rinse mushrooms well and toss them into a dry skillet over medium heat. When they release their moisture, stir them around a bit. After their water has almost evaporated, add butter to skillet. Add diced leek to skillet. Let cook for 3-5 minutes
2. Meanwhile, cut tips of asparagus off from stalks at about 2 inches from the top of tips. You should have a good sized handful of tips
3. Crack 10 eggs into bowl or into blender. Add cream and salt and pepper. If using bowl, whisk well until completely combined and if using blender, combine on low for 10 seconds
4. Spread mushroom leek mixture across the bottom of the prepared dish. Pour egg mixture over mushrooms. Drop asparagus tips evenly over surface (they should sink into eggs). Sprinkle arugula evenly over eggs. Spread prosciutto over eggs
5. Bake at 400 for 7 minutes. Reduce heat to 350 and bake for 15 minutes. Enjoy!

*Prosciutto does not do well cooked for long periods of time, but it does perfectly cooked in this dish. Feel free to substitute chopped ham, pancetta, or cooked crumbled bacon. The dish would also be completely delicious without the pork

as promised

A few months ago Stephen's sister, Allison, mentioned that she would like my recipe for baked penne and cheese.  I take cooking favors extremely seriously and wanted to write it up for her ASAP, but prior to right this minute there has not been a formal recipe. ( I know, I know). Every batch was slightly different based on what cheese I had, what pasta I had, and what mood I was in. I could have simply made a batch right then, recorded the recipe, and have fulfilled my promise, right? Promise fulfilled and no guilty conscience; why have I waited? WELL, a certain resident in the cubbyhole really should not do dairy in large quantities, and I, therefore, would be left to eat an entire dish of cheese baked pasta by myself. As tempting as that might sound in certain phases of the moon, I have shown better judgment. I told myself that at just the right time, with just the right guests, I will make her a recipe.

Tonight is the night! We have just the right guests, just the right menu, and thus Allison finally gets her recipe. In a few hours I will sit down to the table with friends, and do my best to eat seconds of gooey-cheesy-baked-pasta smothered in crispy golden breadcrumbs. Yes, fulfilling promises is not easy work but you know what they say, someone has to do it.

Consider the recipe a done deal for completely addictive baked penne and cheese. There is also room for substitutions, and you know how I like that. Substitute yellow cheddar for white if you prefer. You may use small shells or elbows instead of penne. If you like a kick, add minced chipotle chilies or jalapeno to the cheese sauce. A pinch of smoked paprika and a kick of chipotle hot sauce is enough to make me swoon. The dish is also lovely with a combination of white cheddar, fontina, and parmesan as the cheese sauce finished with minced oregano. Play up the variations based upon the rest of your meal or leave it as is and enjoy every last gooey fork-full.

Baked Penne and Cheese serves 6 (swoon worthy as promised)

4 tablespoons unsalted butter
6 tablespoons all-purpose flour
2 cups milk, warmed slightly
2 cups grated white cheddar
1/4 cup grated pecorino or parmesan
1 pound penne pasta
salt to taste (depending on the salt in your cheese)
black pepper to taste

Topping:
1/2 cup Panko or regular breadcrumbs
1/4 cup parmesan or pecorino cheese
1/2 teaspoon dried thyme
black pepper

1. Bring large pot of water to a boil. Cook pasta until almost done (about 7 minutes)
2. Drain and rinse pasta. Set aside (you may cook pasta a day before)
3. In a large pot, melt butter over medium heat. Whisk in flour. (this is called a roux) The roux will be thick. Stir for about 1 minute. Slowly drizzle in milk 1/2 cup at a time. Whisk constantly until the lumps smooth out and the sauce thickens. Stir in cheeses. Taste. Add salt and pepper. (I needed about 1/2 teaspoon salt, but this will depend on what type of cheese you use)
4. Heat oven to 350. Grease an 8 x 12 inch (or equivalent) rectangular casserole dish
5. Toss pasta with cheese sauce and spread in prepared dish*
6. Mix topping ingredients together and spread evenly over top of pasta
7. At this point you may refrigerate it and bake later. If you bake it right away, bake for 20 minutes until golden and bubbly. If you are baking after chilling it, set in cool oven and heat oven to 350. Bake for 40 minutes.

*If your dish is freezer safe, freeze it at this point for up to one month. When ready to eat, defrost in fridge over night, top with bread crumb mixture, and bake for 40 minutes at 350 until golden and bubbly

the A-Team

As I took the photos for today's post, I started smirking to myself. The Asparagus and Artichoke spring vegetable team made my mind immediately wander to the 80's action series. I laughed at the image of a gold chain around a skinny asparagus. Despite no brawn, asparagus does have the hair for the job.

Do you remember the sky high flat-top mohawk, black and red van, cigars, and gold chains? Of the entirely limited, extremely censored television in my house as a child, we were surprisingly privy to the exaggerated violence of this 80's action series. Children learned mottoes such as, "It takes a smart guy to play dumb", one can never wear too much gold around one's neck, and a rear wing adds intimidation to a GMC van. For these invaluable lessons, we have Mr. Bad Attitude Baracus to thank. I now understand why mom was so entirely limited on what television we were allowed to view, but honestly I am not quite sure why the A-Team made it on the approved list alongside Little House on the Prairie, Highway to Heaven, the Waltons, and the occasional vintage cartoon. Yes, that pretty much sums up the list. I told you it was entirely limited. Maybe this is a window into my brain as to why I am so utterly entirely amazed at seemingly small simple things. We actually read and played when we were kids. As you know, we have lived without a television for years, and thus the amazement with and awareness of simple things continues to grow exponentially. My TV trivia is limited and quite archaic and I actually feel completely unapologetic about it. 

Never the less, today's post brought back memories from my childhood and whether you know about that A-Team or not, you are sure to appreciate this one. I just love that two of the iconic spring vegetables begin with A. It seems so tidy and organized. As lovely as this team is, I will agree that they give off quite an intimidating air. With a bit of step-by-step empowerment, you will be steaming an artichoke, roasting asparagus, and loving every second of getting to know them. I think you will find they are much nicer than they seem.

Look for artichokes that are heavy, green and not too brown, and the leaves (petals) are tightly packed. 

How to Prepare an Artichoke for Steaming
1. Cut off bottom stem
2. Cut off top
3. Peel off bottom layer of petals
4. Snip sharp tips from each remaining petal (optional but smart)
5. Immerse in lemon bath (juice from half a lemon in a big bowl of water) or vinegar water (1 tablespoon vinegar in water) to maintain color until steamed

How to Steam and Eat an Artichoke

After you have prepared the artichoke as listed above, place in a steamer basket above 1-2 inches of water in the bottom of a large pot. Cover with lid and steam on high for 30 minutes. Check at least once to make sure the water has not all evaporated. The choke is finished when the petals fall easily when pulled. Serve with lemon juice, melted butter for dipping, or for an over the top bite serve with dill butter. Once the choke is steamed and you have your butter ready, simply pull one petal from the choke, dip in butter, and literally scrape the flesh from the inside of each petal with your teeth. Do not try to eat the actual petal. Then once you get to the heart, scoop it out with a spoon and share it.

Now for my favorite way with asparagus, roasted. Sure, you may steam it, boil it, grill it, but I really love roasting it. The best way to remove the tough ends from asparagus is to snap them. They will naturally break where they are tender. Hold a piece near the bottom and snap gently. The tough part of the stalk with break from the tender uppers. Dispose of the bottoms, and set the rest aside.

Roasted Asparagus

1 bunch asparagus
1 tablespoon olive oil
pinch of salt
a few cracks black pepper
1 teaspoon lemon zest (optional)

1. Heat oven to 400. Snap ends from asparagus and rinse stalks with water. Leave them a bit wet and spread in one even layer on a baking sheet or pyrex dish
2. Drizzle with oil and toss around to cover the pieces as best you can. Salt and pepper just a touch
3. Roast for 14-17 minutes until tender and bright green. Sprinkle with lemon zest and serve

A perfect meal would be a steamed artichoke with a bit of melted dill butter, roasted asparagus, a hunk of sourdough bread, a few radish slices, a slice of sharp cheddar or for total luxury--- a fillet of grilled fish.
H-e-l-l-o- SPRING!

Now that you know the secret handshake, it is time to join the A team.

Rhubarb in the Perfect Pie Crust

Last year we welcomed spring with our sassy sour friend, Rhubarb, in a rhubarb strawberry pie. With the last slice of the season we began the year-long anticipation for spring to come again. Amidst the mucky April showers, happy red rhubarb made her way into our basket, and this morning made her way into a pie.

Fortunately, there are a myriad of good reasons to bake a pie... rhubarb in the fridge, it is Friday, it is raining... Feel free to just pick one and go with it. Maybe you fear the crust part. Understandable, but with a little instruction and cheer-leading, I believe you can do it.

There are just a few things to keep in mind:
1. When you finish with the messy flour part, you will have a fresh hot made-from-scratch pie steaming on the counter. (Doesn't that alone make it worthwhile?)
2. Keep the butter cold and work quickly. This will ensure a flaky crust.
3. Be gentle with the dough and avoid over working it or the crust might be tough.
4. Have someone lined up to share the first slice.

My Aunt Valerie taught me how to make this pie crust when I was eleven years old. Her Thanksgiving preparation starts one month in advance, and the list of pies grows extensively as the days pass. They all use this same crust technique. Needless to explain any further, she is pretty much an expert at pie crusts, and I was a lucky little kitchen companion that received a one-on-one tutorial. Follow this recipe for a perfect crust. If you would like instructions on making a lattice top for the pie, Simply Recipes has this great photo how-to guide. I think you can. I think you can. I think you can.

Rhubarb Strawberry Pie
When strawberries are brilliantly red and sweet, this pie needs only 1 cup white sugar. My berries were not quite that sweet yet, and so I used 1 1/2 cups white sugar. Alter the quantities depending upon your berries.

2 1/2 cups of 1/4 inch thick sliced rhubarb
4 cups thinly sliced strawberries (2 16 oz containers)
1 1/2 cups white sugar
1/2 cup light brown sugar
1 teaspoon cinnamon
a few pinches of fresh ground nutmeg
1/2 teaspoon salt
1/4 cup cornstarch
1 perfect pie crust recipe

1. Simmer fruit with sugars, spices, and salt over medium low heat until a bit bubbly. About 10 minutes. Pull out 1/3 cup of juices and mix in a small bowl with the cornstarch to make a slurry. Add slurry back to pot and stir constantly for 4 minutes until very thick. Remove from heat
2. Let cool completely and then make pie crust
3. Preheat oven to 450
4. Lay bottom crust in pie plate and pour filling into crust. Top with crust and cut a few slits in the top crust or follow the tutorial on making a lattice top. Brush the top with an egg wash or a bit of milk if desired and sprinkle with white or raw sugar (optional, but pretty)
5. Bake for 10 minutes at 450 and then turn oven to 350 and bake for about 35 more minutes
6. Enjoy with a dollop of fresh whipped cream or vanilla bean ice cream

spanakopita, delicious stewardship

You might find yourself in the same situation I did. You purchased one bunch of dill for the barely over 2 tablespoons needed in the dill butter, and now feel compelled to save the whole pretty lot from wilting away in your fridge. This situation led me down the path of spanakopita, and the worry of wilting dill has been completely washed away.

If you are, let's say, an auto mechanic, I imagine that you notice what type of car people drive and how it sounds.  Or if you are a musician, you could probably list what bands your friends like most. This should be no surprise, but my observations are most keen for what the people in my life love to eat.

In my head, it is impossible to separate certain people from certain foods. Helen, my mother-in-law, will forever be linked with dill. I remember one summer afternoon when Stephen and I were dating, we made lunch at his parent's home. We layered a platter with smoked salmon, roasted potatoes in dill vinaigrette, and a green salad. Helen joined us around the table on the back deck, and still today when dill is mentioned, I see her, head back, eyes closed in full enjoyment saying how completely utterly much she loves it. With nearly the same enthusiasm, she loves spanakopita which makes these last two posts practically an ode to her.

The typical frozen chopped spinach spanakopita has never excited me. This, my dear readers, is not that, trust me. A few years ago I started making this neauvou version that completely redeemed my opinion of spanakopita. Fluffy, rich, bursting with herbs, this is delicious hot from the oven or cold on a picnic. On its own or alongside a Greek salad, grilled fish, or white beans, this makes a lovely lunch or a simple supper. Stewardship matched with functionality, be still my heart.

Spanakopita makes an 8 x 8 or an 8 x 12
this recipe works well in a square or rectangular dish, just lay phyllo appropriately to fit your dish

1 cup diced yellow onion
2 cups packed fresh baby spinach (1, 5 oz bag)
1/2 cup minced fresh dill
1/2 cup minced fresh parsley
1 cup crumbled feta
4 oz crumbled chevre or other mild goat's cheese
1/2 teaspoon salt
few good cracks black pepper
about 20 sheets phyllo dough
6 tablespoons melted unsalted butter

1. Thaw phyllo according to package directions (no, I do not expect you to make your own phyllo). Sauté onions in a touch of melted butter for 10 minutes over medium low heat until they are golden
2. Heat oven to 350
3. Toss hot onions with spinach, dill, and parsley. Toss in feta and chevre
4. With a brush, thinly grease dish with a touch of the melted butter. Lay one piece of phyllo across bottom of the dish and brush gently with butter. You need to work kind of quickly, but be careful with the phyllo because it tears easily. Also, if 2 or 3 pieces of phyllo are stuck together, do not panic it will still work just fine. Lay them down and brush the top layer with butter. Follow this phyllo, butter, phyllo, butter pattern until you have 8-10 pieces of phyllo on the bottom of the dish
5. Spread spinach mixture evenly over phyllo. Layer phyllo, butter, phyllo, butter again on the top until you have 8-10 pieces of phyllo. Brush the top with butter
6. Bake for 25-30 minutes until the phyllo is golden. Let cool slightly, cut and serve.
Enjoy cold or warm. To reheat, cut a slice and heat gently in oven or toaster oven. The microwave could make the phyllo sort of gooey

a dilly of a week

Like I said before, I commonly fixate on preparing something and do not relent until it is safely sealed in the fridge or on the counter. This week while I was busy enjoying every second of the visit with my mom, the longing for a whipped dill butter kept swirling around in my head. Mind you, the dill butter faced stiff competition when I started finding things in Mom's closet like this dip-n-flip Crepe maker. I laughed mockingly at the ingenuity (laziness) of a dip and flipped crepe, but I must admit there is something to be said for consistently perfect crepes hot off the pan. The entirely professional procedure for this device is to make the batter in the shallow lid, heat up the pan, dip the pan into the batter, and flip the pan over. The crepe is ready in 45 seconds. Wow! Are you a little surprised that every household does not come with one of these? A standard stocked appliance? Whether or not it is a needed item, I love that Mom still has things like this, in their original box, purchased nearly thirty years ago. If you can believe this, she let me bring it home! Certainly this will not be the last word on crepes; dipped and flipped or otherwise.

We talked our way through two days of tea and a loaf of orange sweet potato clove bread that elicited rave reviews from Mom. I feel like those few days were a gift that we should give ourselves again sometime soon.

On top of the time with Mom, I spent a few hours with my nieces and nephews. My niece and I biked in the afternoon sun and then made earrings from African beads. My nephew discovered a love for radishes with a pinch of salt, and my other nephew mapped a treasure hunt for us that required a shovel at the X. Honestly, it is good to be an aunt.

Yes, through all of that, I dreamt about a dill butter. A dollop on a hot baked potato, a schmear on sourdough toast, a bit melting on grilled asparagus; oh my! This had to be made.
The possibilities are almost endless. Make a batch, and tell me how you use it.   

Dill Butter makes 1/2 cup
1/2 cup unsalted good quality butter (1 stick), completely softened
1 tablespoon minced vidalia green onion (if you can not find them, substitute a shallot)
2 tablespoons and 1 teaspoon minced fresh dill
1/4 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper

1. With a hand mixer, whip minced vidalia, dill, lemon juice, salt, and pepper into softened butter. Schmear it on toast, crackers, radish sandwiches, eggs.... enjoy every last bit

orange, clove, sweet potatoes... here we go!

Today has finally crept around the corner and made herself known. Myrtle and I are loading up for a two day visit at the beach with my mom, and I am giddy with anticipation. Stephen asked me what Mom and I would do, and I confidently replied that we would do as we always do. Sit in the rockers, drink pots of tea, and talk. Talk until it might be hard to talk anymore.

One of my earliest childhood memories is of sitting, legs dangling, at the red and white polk-a-dot kitchen table, eating a small bowl full of hot stewed apricots while Mom showed the utmost interest in my preschool aged stories. Many many mornings were spent just like that, being listened to and being taught.
Mom is one of those gifted listeners. Amazingly balanced for she has an endless list of fascinating things to share, and she seems to know just when to share them and just when to ask a gentle question instead. I long to develop this in my own life, but sometimes fall drastically (crappily) short.

Perhaps a visit with your Mom does not conjure the best of feelings. I am sorry. We all have been given different gifts and different tests, and I bet you are stronger in some way because of it.
Enjoying my family is a gift that I know is unique and special.

For the past few years of my married life, sans children, Mom has spent more time with the other daughters that do have little angels that adorably beg for time with their Nonna. I try to not take it personally, but enough is enough! Here we go, me and the grand-dog for a two day lock-down of Mom time. Kettle get ready.

One must have something to slice and butter alongside all of that tea, and this is just the thing. The recipe makes 4 mini loaves. That makes me love it even more because you have plenty to share with neighbors, moms, and friends. The loaves are ultra moist, and do not need butter, but... well... a schmear never hurts.

Orange Sweet Potato Clove Bread makes 4 mini loaves or 2 regular loaves

2 cups roasted smashed sweet potatoes
1/3 cup unsalted butter, softened
1/3 cup white sugar
2/3 cup brown sugar
1/4 cup molasses
1/4 cup orange juice
1 1/2 teaspoons orange zest
1/4 teaspoon salt
1 teaspoon vanilla extract
2 eggs
2 cups whole wheat flour
1 cup all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon ground ginger
1 teaspoon ground clove

1. Heat oven to 350. Cream potatoes, butter, sugars, molasses, orange juice, zest, salt, and vanilla. Beat in eggs
2. Stir dry ingredients well to combine. Gently fold the dry ingredients into the wet ingredients
3. Scoop evenly into greased loaf pans. Bake 4 minis for 35 minutes or 2 regular loaves for about 50 minutes until toothpick comes out clean. enjoy

scones to make you daydream

Tomorrow is the Vernal Equinox. Besides being grateful for spring, I am grateful for this day each year because it was the first day I spent with Stephen. Not a date, we actually did not even speak, we were just simply beside one another.

The few times I had caught a glimpse of this man, prior to the equinox, was from underneath a chef hat as I peeked out of the kitchen to watch the cute guy order a coffee from the barista. I did not know anything about him, but I was caught by his bright heart.

A might bit of a crush you could say; we had never met or spoken.

Then on the Vernal Equinox I went to a midnight Yoga class to welcome the season. After focusing my tired mind and rolling out my mat, I glanced at the people around me. There he was, beside me. I had unknowingly put my mat down beside the cute guy with the bright heart.
You know the moment when you make a decision and your heart does a two-step? Like watching a glass tumble from the edge of the counter that you set it on? Half giddy and half panicked, I quickly contemplated moving, but that would be obvious and potentially rude. So I stayed put, beside him.

I left the class just a minute early. The next morning he came in the restaurant for a coffee. This time, the barista was gone. I came out of the kitchen, poured him his coffee, and he asked my name.

Vernal Equinox reminds me to take a fresh look. Spring is here, summer is coming, and love grows when we least expect it. At the time, it was just a gut feeling, a crush. Now I can not remember the threads of my life being separate from his. happy sigh.

Though I could go on and on and on about all of that, I must tell you about these sweet little scones. Not much of a transition there, was it? I feel a little like I was startled out of a daydream and realized I was supposed to be giving you a recipe. Well, anyways. We are all friends here.

One of the lucky finds from Saturday's used book store trip was Tom Douglas' Seattle Kitchen Cookbook which has this recipe for Cherry Almond Scones. Since our jaunt to New York City I have dreamt about the cherry almond scone we shared at Jack's Stir Brew. Making a batch has been on my mental wish list, and after finding this recipe in Tom Douglas' book, I gladly crossed it off.

They are, as you can tell, beautiful. Even more than all of that, they are a good balance of flavor. Not too sweet, not too heavy, just right.

I think you should get to baking. Invite someone over, make tea, and share a story about an important day in your life. Something about the scones makes you want to be really nostalgic. No really, I am serious! These are not your average scone.

Cherry Almond Scones makes 8 (I cut mine smaller and made 10)
recipe from Tom Douglas' Seattle Kitchen

For the Scones:
2 1/2 cups all-purpose flour
1/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon kosher salt (I used 1/2 teaspoon fine sea salt)
1 teaspoon grated lemon zest
10 tablespoons cold unsalted butter, cut into small dice
1/2 cup dried cherries, chopped
1/2 cup toasted blanched sliced almonds, cooled
3/4 cup buttermilk (I used 1 cup)
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract (I will do 1/2 teaspoon next time)

For Brushing the Scones:
1/4 cup heavy cream
1/4 cup sugar (I used half and half  instead of cream and  only needed 2 tablespoons and 2 tablespoons sugar)

1. Preheat the oven to 425. In a large bowl, combine flour, sugar, powder, soda, salt, zest. Using a pastry cutter or two knives (like I showed you for biscuits) , cut in butter until it resembles crumbly cornmeal. Mix in cherries and almonds
2. Gradually pour in buttermilk and mix with a wooden spoon or rubber spatula until just combined. Do not overmix. Turn out onto a floured surface and pat into a 9-inch round about 1 inch thick. Cut the dough into wedges. Place the scones on a parchment or silpat lined baking sheet. Brush them with cream and sprinkle them with sugar. Bake for 10 minutes and then reduce heat to 350 and finish baking until golden and cooked through. This takes another 12-15 minutes. Serve warm.