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Pumpkin Scones

pumpkin scones

This month’s recipe is for pumpkin scones with a caramel drizzle.  This scone is a good spicy, sweet treat in the morning with a hearty breakfast tea or as an after-dinner dessert.

Many people think of pumpkins as little more than a Halloween decoration or a Thanksgiving pie filling. It’s time to rethink this plump, nutritious orange plant. Pumpkin is a highly nutrient-dense food. It is rich in vitamins minerals but low in calories.  Pumpkin seeds, leaves, and juices all pack a powerful nutritional punch. There are many ways pumpkin can be incorporated into desserts, soups, salads, preserves, and even as a substitute for butter.

Ingredients:
2-1/4 cups all-purpose flourpumpkin scones
2 tsp baking powder (Make sure it is fresh)
¼ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger
1/8 ground cloves
¼ cup brown sugar
3 Tbsp granulated sugar
½ cup unsalted butter, cold and cut into ¼ inch pieces
½ cup + 1 Tbsp canned pumpkin
3-1/2 Tbsp sour milk
1 large egg
1 tsp vanilla extract
1 Tbsp honey
3 Tbsp milk

Glaze
1 cup confectioner’s sugar (sifted)
1 Tbsp milk, more as needed
Pumpkin Icing
1 cup confectioner’s sugar (sifted)
1 Tbsp pumpkin puree
¼ tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground ginger
1 Tbsp milk.

 

Preheat oven to 425 F degrees. Set rack in top third of the oven.
In a food processor pulse first ten ingredients until well blended. Add butter and pulse until mixture
resembles fine breadcrumbs. Pour mixture into a large bowl. Make a well in the center.

In a bowl whisk together next five ingredients. Pour into well in flour/butter mixture. Using a wooden
spoon, stir well, then kneed approximately ten times on a floured work surface to bring the mixture
together. Invert dough onto surface. Pat and shape into an even round – must be a minimum of one
inch thick. Using a 2-1/2 inch floured cutter, cut out 12 rounds.

Transfer scones to a lightly greased baking sheet. Brush tops with milk and then bake in the preheated
oven for 15-18 minutes – until tops are golden brown and toothpick stuck into center of a scone comes
out clean. Transfer to a wire rack and cool ten minutes (no longer) before spreading with glaze.

Glaze:
In a small mixing bowl combine confectioner’s sugar and milk, adding only enough milk to make a thick
(not runny) consistency. Spread glaze over tops of scones to evenly coat. (Use all of it.) Let glaze set at
room temperature.

Pumpkin Icing:
In a small bowl, mix together confectioner’s sugar and other ingredients. Transfer mixture to a small
Ziploc bag, seal and then cut a small tip from corner and drizzle over the tops of the scones. Allow
Icing to set before serving.

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How To Store Tea

If you are buying expensive teas and not storing them properly …. You are wasting your money.

Teas that are vacuum-packed or in sealed tins have a life of about two years. Once opened, it should be stored in an opaque, air-tight container and kept in a dry, dark place as light and heat will interfere with the quality and life of the tea. Never, store it in a glass container. If the shop where you purchase tea keeps and displays it in glass containers, then it is a sign that they know nothing about tea and we highly recommend not buying from them. Plastic containers are not good because the tea will take on the odor of the plastic. Make sure you don’t keep it near strong smelling spices or foods as the tea will take on both their aroma and flavor.   It is for this reason, we also recommend not purchasing tea from a place that sells strong-smelling candles, potpourris or coffee. Never, never put it in the fridge of freezer.

Your tea is past its prime as there will be no aroma and it will produce a bitter or flat-tasting cup.

Buy little and buy often to ensure total freshness. (That is the reason we package in 2 oz increments.)  Keep the tea in its original, foil-lined bag and express the air from the bag before sealing. To keep control of your “stash, write the purchase date on each label.

We recommend tin canisters. Before using, rinse out with warm water. Then, towel dry.  If storing a particular type of tea, first place a small amount in the canister and shake well with the lid on. Discard these leaves which will have absorbed any odors in the canister and imparted the appropriate fragrance for storage of tea. Now, fill the canister.

Originally tea was stored in a small container known as a “tea caddy.” The name came from the Malayan word “catty” meaning pound. The first caddies were jars with terracotta lids but as tea became a prized commodity, these were replaced with ornate chests with a lock to ensure the tea’s safe-keeping. Once tea became cheaper there was less concern with the appearance of caddies, and as a result they fell out of use, as tea was now kept in decorative canisters in the kitchen.

The British are well known for their decorative tin ware. We are now importing a selection of canisters that are available in our on-line store or at the various shows and festivals we’re participating in this year.

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How To Make Scotch Eggs

Fortnum & Masons, the famous London department store, claims to have invented Scotch eggs. In the 1730s, Fortnum’s had to create foods to suit its wealthy customers, whose far-flung country estates could only be reached by long-distance coach rides. Portable snacks were in demand, so Fortnum’s came up with a number of ideas, including wrapping a hard-boiled egg – which in those days was probably a pullet’s egg – in sausage meat and coating it in fried breadcrumbs. Substantial, tasty and full of protein, it was an excellent way to stave off hunger pangs. They claim that the name has nothing to do with Scotland; ‘scotched’ was merely another word for ‘processed’.

Another explanation is that the recipe originated in the Lowlands of Scotland, and was made by poor farmers who would have kept chickens and pigs. It was a poor man’s lunch produced from leftovers that were easy to carry.
Scotch eggs are can be served hot with gravy at high tea, or cold as a snack. It is perhaps as a snack that they are known best, since Scotch eggs are often featured as pub grub being served with a green salad, piccalilli or pickled walnuts. Also makes great picnic food.

My version is perfect for those of us who are wheat and gluten intolerant. Unlike many gluten-free recipes, it actually tastes good.

Preparation Time: 20 minutes
Cooking Time: 10 minutes

 

Ingredients:

8 medium eggs

1 lb. ground pork sausage meat

½ tablespoon finely chopped fresh sage or parsley or

½ teaspoon rubbed dried sage

¼ teaspoon dried sweet marjoram

¼ teaspoon ground nutmeg

½ teaspoon salt

½ teaspoon ground pepper

1 large egg, beaten

½ cup dried breadcrumbs*

Vegetable oil for deep-frying

 

Boil the eggs for 10-12 minutes, then cool under cold running water. Carefully peel off the shells and put whole eggs on one side.

Put sausage meat into a large bowl. Add next seven ingredients and work into the sausage meat with hands. Divide into eight equal amounts.

Make a coating for each egg. Flatten and then make a patty with the sausage meat. Work it around the egg with wet hands to completely cover with an even layer.

Roll the covered eggs in the beaten egg, and then in dried breadcrumbs.

Heat the oil to 350-375°F. Carefully put in 2-3 eggs at a time and deep fry for 4-5 minutes until they turn a deep golden color. Turn as they cook so eggs brown evenly. Remove with a slotted spoon, drain on crumpled kitchen towel and repeat with the remaining eggs.

Eat cold, halved lengthwise. Beware: Do not try to freeze.
* I use Hol Grain Coating Mix, a Wheat Free, Gluten Free, Sugar Free and MSG Free Product

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Millionaire’s Shortbread From Hunny Bee Vintage

Millionaires-Shortbread2

Allison and Alan CondieJudging from the rave reviews of the customers of Hunny Bee Vintage in Lowestoft, Suffolk, England, this has to be their favorite dessert.  Former policeman from Glasgow, Scotland, and now baker extraordinaire, Alan Condie was very kind enough to share his recipe with us. (The clue to the richness of this recipe is in the name.)  https://www.facebook.com/HunnyBeeVintageLowestoft/

Ingredients:

Shortbread Base

2 ½ cups Plain Flour

½ cups Extra-Fine Sugar

2 Sticks Unsalted Butter – Softened

ToffeeAlan Condie's Millionaire's Shortbread

1 Can Condensed Milk

4 tablespoons Golden Syrup*

2 sticks Unsalted Butter – Softened

Chocolate Topping

200 grams Chocolate

Method:
Line a baking pan (approximately 10.5”x8”x2”) with parchment paper (this allows for easy removal and retention of shape) and fold the paper up the side of the pan. Cube the butter, place in a large mixing bowl, sieve the flour and sugar into the bowls and knead the ingredients together until it is well mixed – sometimes it feels crumblier than others but will compress into a shape. Spread evenly across the pan. Then prick all over with a fork. Pre-heat oven to 350˚F and put the pan in for 10 minutes. Turn the oven down to 325˚F and continue baking for 20-25 minutes. Take out and allow to cool.

Cube the butter and place in saucepan. Add condensed milk and add syrup. Slowly bring to the boil and the cook on a LOW heat for ten minutes stirring continually to avoid it burning on the bottom of the pan. The biggest “danger” time for sticking/burning is just before it comes to the boil. Pour the toffee over the shortbread evenly and allow to cool.

Melt the chocolate either in a bowl over boiling water or in the microwave (we all have our own preferred method for this) and pour over the set toffee. Again, leave to cool/set. Advise cutting into portions all at once. To prevent the chocolate cracking, heat a sharp knife in boiling water before cutting. Keep reheating the knife during the cutting process.

* If you cannot find golden syrup, use 4 tablespoons Light Corn Syrup and 1 cup of packed brown sugar.

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Yorkshire Teacakes

In spite of the name, the Yorkshire teacake is also found in Lancashire where it is equally popular.

Teacakes are not “cakes.” They are fruited and lightly spiced sweet yeast buns. Cut them in half through the middle and pop them under a broiler, only toast on the cut side . . . and then spread them with oodles of cold butter that melts down into all the crannies. . . at least that’s how we eat them in the North England.

 

Ingredients: 

1 cup of mixed currants, raisins and golden raisins

3 ½ cups Bread Flour

1 level teaspoon salt

1 level teaspoon mixed spice (see recipe below)

1/8 cup lard

1/3 cup white sugar

1 cup warm whole milk (105˚F)

1 oz fresh yeast

Rinse the dried fruit with warm water, pat dry with paper towel and put in a warm place.

Sieve the flour, salt and mixed spice into a large bowl, rub in the lard and make a well in the center.

Dissolve the sugar in the milk and use 3 tablespoons of the liquid to mix yeast to smooth paste. Stir in the rest of the milk and pour the liquid into the well. Mix vigorously to blend well, then knead until the mixture forms a smooth, classic dough. Work in the dried fruit. Shape the dough into a ball, put into a warm, greased bowl, cover with greased cling wrap. Set in warm place to rise for 45 minutes.

Tip dough on a lightly floured surface and knead for a few minutes until it has a smooth, even texture. Reshape into a ball, cover again and let rise for 15 minutes.

Divide dough into 10-12 pieces each weighing about 3 oz. Shape each piece into a smooth ball. Set aside, under greased cling wrap and let rest for 5 minutes. Then with a rolling pin, roll out balls into 3-1/2 circles. Place on greased baking sheets about 1 inch apart. Again, cover and let rise in warm place for 45 minutes. Bake in middle of preheated 435˚F oven about 8-10 minutes.

Makes 10-12


Mixed Spice Recipe:

1 Tbs. Ground Allspice
1 Tbs. Ground Cinnamon
1 Tbs. Ground Nutmeg
2 Tsps. Ground Mace
1 Tsps. Ground Cloves
1 Tsps. Ground Coriander
1 Tsps. Ground Ginger

Blend all spices together and store in sealed jar away from light

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Tea-Marbled Eggs

Cháyèdán or tea marbled eggs are Chinese fast food. Enjoyed for centuries, tea eggs are great hot or cold, savored on a plate or eaten on the run. The eggs are a cheap snack sold all around China and Taiwan and can be found around the clock at street stalls and convenience stores. They are also traditionally eaten during Chinese New Year celebrations to bring good luck for the coming year, symbolizing golden nuggets and are served to promote prosperity and wealth in the New Year.

Ingredients:

½ cup soy sauce ¼ cup sugar

½ teaspoon whole black peppercorn

½ teaspoon fennel seeds

8 whole cloves

2 whole star anise

1 stick cinnamon

2-1/2 cups of water

2-1/2 tablespoons black tea*

8 large eggs

Place eggs in a 4-qt. saucepan; cover with ½” of cold water. Place pan over high heat and bring to a boil; remove from heat, and let the eggs stand, covered for 10 minutes. Transfer the eggs with a slotted spoon to a bowl of ice water and let cool enough so that you can handle them. Discard the hot water. DO NOT PEEL. Tap the eggs all over with the back of a spoon to crack the shells. The more cracks the more intricate the design will be. Do not tap too hard or the tea liquid will seep into the shell instead of just staining the cracks.

Bring soy sauce, sugar, peppercorns, fennel, cloves, star anise, cinnamon, tea and 2-1/2 cups of water to a boil in a 2-qt saucepan stirring until the sugar is dissolved; add the eggs. Reduce the heat to a low simmer and continue to cook for 90 minutes. Keep an eye on the water level as the eggs must always be completely covered by the liquid.

Remove the pan from the heat and let the eggs sit in the liquid, uncovered, until cool, then chill in the liquid for at least four hours and up to two days. The longer you steep, the more flavorful and deeply marbled the tea eggs will be. Drain the eggs, peel and serve. Unpeeled eggs can be refrigerated in a covered container for up to seven days.

Note * We use Keemun but Pu-erh is more traditional.

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Hot Tea Toddies

Warm and toasty, ideal for cold and snowy days, the Hot Toddy is a classic hot drink. Most black and green teas mix well with honey and lemon, but from there it’s a personal preference.

The hot toddy – that age-old cold remedy – really does work wonders at helping you recover from a virus! Just limit yourself to one drink; too much alcohol can adversely affect the immune system.

In a mug, combine 1 Tablespoon whiskey, 1 Tablespoon honey, Juice of a small lemon & hot tea.

If desired, garnish with lemon slices, cinnamon and a pinch of ground nutmeg. Serves one.

If preferred any of the following can be substituted: Rum, Brandy, Grand Marnier, Amaretto, Crème de Mênthe, Framboise, Cherry Herring, Calvados or Frangelico.

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Paradise Cake From Liverpool

I first tasted paradise cake on a visit with my BFF, Marion Brown, to the Lady Lever Art Gallery in Liverpool where they have a great collection of Pre-Raphaelite paintings. Seeing the art was wonderful, but must confess it was the delicious paradise cake that I remember most. Had never tasted or even heard of paradise cake before but apparently it is very popular in the Liverpool region. Here is a recipe from Eva LL. Jones, a true Liverpudlian lass.

 

Ingredients:

Short Crust Pastry

Raspberry jam

½ cup unsalted butter

4 rounded tablespoons extra-fine sugar

2 tablespoons chopped glacé cherries

2 tablespoons chopped walnuts

2 tablespoons ground almonds

2 tablespoons ground rice

1 cup raisins

1 beaten egg

Pre-heat oven to 350° F. Roll out pastry on a floured surface and place in a greased 11 inch by 7 inch baking pan. Bake blind for ten minutes and remove from oven.

Beat together the butter and sugar until creamy and add the beaten egg. Then fold in the rest of the ingredients. Spread a generous layer of raspberry jam on the bottom of the pastry and then spread the butter mixture on top of the jam.

Bake in center of the oven for 30-35 minutes. Remove from the oven and while still hot, sprinkle with sugar. Leave to cool in the pan. When it is cold, remove from the pan and cut into squares.

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Brenda Pollock’s Irish Soda Bread

 

The American version of soda bread often includes caraway seeds and raisins. Caraway, though not common, was traditionally added to soda bread in Donegal, Leitrim and County Clare. A real soda bread is a simple loaf with a beautifully browned, craggy crust and a nice chew, best eaten liberally smeared with salty Irish butter such as Kerrygold.

Soda bread gets its name from the fact that baking soda is used as the leavening agent instead of yeast. According to Colman Andrews, author of The Country Cooking of Ireland, the use of baking soda in baked goods did not exist in Ireland until 1846, when two New York bakers came to visit. Today, their companies are a household name — Arm & Hammer. Without them, Irishsoda bread as we know it today might not even exist.

 

Ingredients:

4 cups All Purpose Flour

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

3 tablespoons Demerara Sugar (Turbinado Sugar)

4 tablespoons cold salted butter

1 tablespoon caraway seed* Can be omitted

1 cup golden raisins* Can be omitted

1 egg

1-1/4 – 1-1/2 cups of buttermilk

1 tablespoon of milk to glaze the top

 

Preheat oven to 350˚. Arrange shelf one up from the middle.  Line cookie sheet with parchment paper.

Sift all dry ingredients together.  Cut cold butter into small pieces and then cut into the flour until it looks like fine breadcrumbs.  Fold in caraway seeds and raisins.  Add egg to the buttermilk and beat well before adding to dry ingredients. Use a knife to blend into a dough.  Then place on counter and knead into a ball that holds its shape. Put dough onto baking sheet. Make a fist and flatten with knuckles until the dough is 8 inches wide.  Cut a deep cross in the middle. Glaze with the milk.

Bake 1 hour or until when the bottom is tapped that it sounds hollow.   Let cool.  Then slice along the cross lines into quarters.  Each quarter is again sliced.  Eat with lots of butter and enjoy.

To make Irish Soda Bread Scones. Preheat oven to 425˚ Scoop 1/3 cup size mounds onto a parchment-lined baking sheet, 3 inches apart; bake 15-20 minutes until the bottoms are golden. Let cool on sheet. For a special glaze, combine 1 cup of confectioners’ sugar, 2 tablespoons milk and ¼ teaspoon grated orange zest.  Drizzle over scones; serve.

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Green Tomato Tea Bread

green tomato tea bread

This quick bread is delicious for breakfast or dessert as is or toasted and slathered with butter or plain or flavored cream cheese. You can even turn stale quick bread into French toast and a slightly dense bread pudding. Tomato quick bread really needs no adornment but, if you want to gussy it up a bit, sprinkle the top with confectioners’ sugar or coat with a light layer of cream cheese frosting (see recipe below).

 

Ingredients:green tomato tea bread

1 ½ cups of all-purpose flour
1 teaspn. salt
½ teaspn. baking soda
3 eggs, beaten
1 cup white sugar
1 cup grated green tomato*
1 cup vegetable oil
1 teaspn. vanilla
1 cup chopped, toasted pecans
1 cup raisins (optional)

Preheat oven to 350°F.

Lightly grease the bottom and ½ inch up the sides of a 9x5x3 inch loaf pan; set
aside. In a large bowl combine the flour, salt and baking soda. Make a well in the center of the flour
mixture; set aside.

In a medium bowl combine eggs, sugar, grated tomato, oil and vanilla. Add tomato mixture all at once
to the flour mixture. Stir only until moistened. Fold in nuts and raisins. Spoon batter into prepared pan.

Bake for 1 hour or until a cake tester inserted near center comes out clean. Cool in pan on a wire rack
for a minimum of 15 minutes. GENTLY remove from pan. Cake is very fragile while still warm. Wrap
and store 24 hours before slicing. Freezes well. Makes 1 loaf.

*Drain and remove as much moisture as possible.