Lemon-Blueberry Buttermilk Scones

Lemon—Blueberry Buttermilk Scones

These scones are wonderful when served with cream and homemade lemon curd. I have also substituted coconut oil for butter and coconut milk for buttermilk and had great results for a vegan and dairy-free option.

INGREDIENTS

2 1/2 cups flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 cup sugar

1/2 tsp salt

1/2 cup grass-fed butter, or coconut oil

7/8 — 1 cup buttermilk or coconut milk

zest of 1 lemon

fresh blueberries

optional lemon glaze

1/4 cup confectioners sugar

juice from 1/2 lemon

INSTRUCTIONS

Preheat oven to 400ºF. In a large bowl mix together flour, baking, powder, baking soda, sugar, salt, and lemon zest.

Cut butter into small cubes or scoop coconut oil into flour mixture and crumble with fingers or a pastry cutter until it resembles a rough, sandy texture. Add lesser amount of buttermilk or coconut milk and gently stir until it just starts to come together. Only add extra if necessary. 

Add blue berries and gently press into the dough to avoid bursting them and staining the dough purple. Turn onto a baking sheet and with floured hands gently bring the dough into a disc shape about 1.5 inches thick. Press extra blueberries into the top of the dough, if desired. 

Cut the dough into 6 or 8 wedges and gently spread them 1 inch apart on the baking sheet. Bake for 25 minutes or until lightly browned.

For glaze: mix confectioners sugar and squeeze in lemon juice, stirring, until desired consistency is achieved. Pour over partially cooled scones and serve.

Lemon Curd

Lemon Curd

This lemon curd is wonderful served with whipped or clotted cream on warm, lemon-blueberry scones. 

INGREDIENTS

1 TBS Meyer lemon zest

3 eggs

3/4 cup — 1 cup sugar

1/2 cup freshly squeezed lemon juice (2-3 lemons)

6 TBS coconut oil or grass-fed butter

INSTRUCTIONS

Zest and juice the lemons.

Whisk eggs with sugar and lemon zest together in a medium saucepan. Cook slowly over low to medium heat, whisking constantly, until the mixture is pale yellow and slightly thickened.

Stir in the lemon juice and coconut oil or butter, a bit at a time, and continue stirring constantly. Continue to cook and stir until mixture thickens and is just beginning to bubble, but don’t let it boil. (This should happen about 170ºF.) 

Remove from heat and strain through a sieve to remove lemon zest and any egg lumps. Store in a glass jar in the refrigerator for up to a week.

Simple Tortillas

The creation of bread is prehistoric and its influence on culture and even language surpasses any other food. There is certainly an art to baking leavened bread, and the process of kneading, rising, and baking is time consuming. It's no wonder that so many cultures have also developed flatbreads like tortillas, naan, and pita to wrap around meats and vegetables and soak up flavorful sauces. 

While even flatbread recipes can vary widely in their complexity, this tortilla recipe keeps it about as simple as possible making it perfect for both weeknight dinners or for feeding a lot of people. (When I served tacos at my husband’s birthday party I had the tortilla dough ready to go and just tossed tortillas on the griddle as needed so they were hot and fresh and delicious.)

Having hot, homemade tortillas makes ordinary, weekly taco night seem like a special treat every time. My absolute favorite way to eat them is chicken or shrimp with guacamole and mango salsa. But there is nothing like an empty tortilla to encourage creativity! 

This recipe is directly from King Arthur Flour, which by the way is a fantastic resource for bread recipes of all kinds. I highly recommend checking them out.

SIMPLE TORTILLAS 

(easily serves 4-8 people)

Ingredients

2 1/2 cups flour, plus additional as needed

1 teaspoon baking powder

1/2 teaspoon salt

1/4 cup lard (traditional); or grass-fed butter

7/8 to 1 cup hot tap water (about 110°F to 120°F)

Instructions

Whisk together the flour, baking powder, and salt.

Add the lard or butter. Use your fingers or a pastry blender to work the fat into the flour until it disappears. (Coating most of the flour with fat inhibits gluten formation, making the tortillas easier to roll out.)

Pour in the lesser amount of hot water and stir briskly with a fork. Add water as needed to bring dough together.

Turn the dough out onto a lightly floured surface and knead briefly, just until the dough forms a ball. If the dough is very sticky, gradually add a bit more flour.

Divide the dough into 8 pieces for large burrito size tortillas, or 16 for small street-taco size tortillas. Round the pieces into balls, flatten slightly, and allow them to rest, covered, for about 30 minutes.

While the dough rests, preheat an ungreased cast iron griddle or skillet over medium high heat, about 400°F.

Working with one piece of dough at a time, roll into a round. Keep the remaining dough covered while you work. Fry the tortilla in the ungreased pan until the first side is done and starts to develop brown, cooked spots. Flip, and cook the other side briefly. 

Wrap the tortillas in a clean cloth as they come off the griddle, to keep it pliable. Overcooking tortillas will result in hard, crispy tortillas so cooking quickly on higher heat will yield better results than cooking at low heat.

Roast Chicken with Mustard Tarragon Sauce

Every now and then I find myself yearning for the simple luxury that only French food can provide. There is wonderful variety in what can be achieved with staples like wine, cream, and fresh herbs. In this case they are combined with a sharp, grainy mustard, while the wine and cream provide contrasting sweetness and tarragon some complexity. This quintessentially French combination of flavors makes a highly versatile sauce to compliment almost any meat.

For me, this sauce is all about the mustard and the delicious, locally-made Ozark Stout Ale Mustard that I came across is just perfect. Just be sure to choose a flavorful, course-ground mustard for your sauce. Compared to many similar recipes, mine is heavy on the mustard and light on the cream. I definitely recommend adapting the proportions of this simple sauce recipe to your personal taste.

Serving suggestions and notes: This recipe goes all out with instructions for a whole, roasted chicken; however, sautéed or roasted chicken breasts or thighs would be a satisfactory substitute with a quicker cook time. I recommend serving with fingerling potatoes and green peas or a green salad. Or, for the less carb-conscious, make your sauce heavier on the cream and serve chicken over rice or buttered noodles with lots of parsley.

Roast Chicken with Mustard Tarragon Sauce

Ingredients

1 whole free-range chicken, approx 4-5 lbs

4 cloves garlic, minced

1 tsp dried thyme, ground to powder
1 tsp freshly ground black pepper

1 TBS salt, divided

2 TBS butter, softened

3 TBS fat drippings from roasting chicken

1/3 cup course-ground mustard

1/2 cup white wine

1/2 cup heavy cream

2 TBS chopped fresh tarragon 

Freshly ground black pepper, to taste

Instructions

Preheat the oven to 425° F.

Rinse chicken in running water, then pat dry thoroughly with paper towels.  Place chicken in roasting pan or dutch oven.

 I used a dutch oven without the lid and found that this worked really well. I oiled the bottom of the pan to prevent sticking and then, after cooking, scraped the browned chicken bits off the bottom and saved them with the drippings for my sauce.

Sprinkle chicken with 1 tsp salt, pepper, thyme,  and minced garlic , and rub inside and out. Cover with softened butter, and finally sprinkle the remaining salt all over the chicken for a crispy, flavorful skin. Truss the chicken with kitchen twine and place it in your roasting dish. Cook for around 1.5 hours, or when the internal temp reaches 165° F.

Once the chicken is done, remove from pan and set to rest on a serving plate or wooden cutting board. Collect drippings (and browned bits if using a dutch oven), and begin your sauce.

 Pour white wine into a hot skillet and cook for about 1 minute, until reduced by half. Reduce heat and whisk in mustard, cream, tarragon, and chicken drippings. Cook for 2 minutes until mixture thickens, 2-3 minutes. Carve chicken and serve with sauce. 

Fish and Chips

Is there anything more British than fish and chips? This hot, greasy, delicious meal is a staple of British cuisine and a worldwide favorite. Fortunately the pleasure of this fast food doesn't have to be an entirely guilty one. This health conscious version sacrifices none of the taste and makes this comfort food easy to enjoy. 

First, the chips are doused in olive oil, seasoned, and then both baked and broiled in the oven for soft insides and crispy outsides. This leaves you and your stovetop free for the fish, and eliminates the complicated task of preparing two fried dishes at once. When it comes to frying your fish it's really all about the oil you choose, and there are some great alternatives to traditional frying oils. Both coconut and avocado oil hold up well at high temps, are full of healthy, saturated fats, and are mild in taste, making them wonderful, guilt-free options for fried food. 

The most complicated and subjective part of this meal is undoubtedly the breading, as there are many different ways to achieve the agreed upon light and crispy texture. The two main options for achieving this lightness are to add either baking powder or yeast as a raising agent, or to use the carbonation in beer or sparkling water. For me the flavor that a dark lager or a malty ale adds to the batter is unmissable, so it's a easy decision. 

Fish and chip connoisseurs (something I sadly cannot claim to be) are full of tips for creating the ideal fish batter and I found lots of interesting information in this article, written by a journalist with far greater access to authentic fish and chips than I have. I found her comparisons and tips very helpful for refining my recipe choices.

Beer-Battered Fried Fish

serves 4

Ingredients

1.5 lbs of white fish (cod or haddock are good, traditional choices)

2 1/2 cups flour 

1 tsp baking powder

12 oz very cold lager beer

Salt, pepper, garlic powder 

1 quart frying oil 

For serving:

Malt vinegar

Lemon

Instructions

Heat oil to 375°F in a large frying pan or dutch oven.

Pat fish dry and sprinkle with salt and pepper. Divide fish into approximately 1.5- 2oz portions. (A 1/2 lb fillet should be cut into 4-6 pieces.)

In a mixing bowl, combine flour, 1 tbs salt, 1 tsp pepper, 1 tsp garlic powder, and whisk together, then transfer 3/4 cup of the mixture to a separate, shallow bowl. Add baking powder to the flour remaining in the mixing bowl and whisk to combine. Add beer slowly, stirring until well combined.  

Dip fish pieces in the batter, then roll in the seasoned flour mixture until coated. Place coated fish in the hot oil, working quickly and carefully until all the fish is frying (or in two batches, if needed). Once the fish is added you will probably need to raise the temperature to high to keep the oil hot enough. 

Cook 6-8 minutes, flipping halfway through, until breading is golden brown and crispy. Remove fish from pan onto paper towel covered plate, to absorb grease. Keep warm in oven or serve immediately. 

Oven-Baked Seasoned Chips

serves 4

Ingredients

4 large russet potatoes

About 1/2 cup olive oil

Salt and pepper, to taste

For a non-traditional twist, we love our fries seasoned with this 

Homemade Creole Seasoning

1 tablespoon salt

1 teaspoon ground black pepper

1 teaspoon ground white pepper

1 teaspoon cayenne pepper

1 tablespoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon dried thyme, ground to powder

1/2 teaspoon dried oregano, ground to powder

Instructions

Peel potatoes, then slice into chips of desired thickness. (Note: While thick chips are traditional, thinner chips are quicker and easier to cook using the baking sheet method. Cooking time will greatly vary based on thickness.) Store in water if not cooking immediately.

Preheat oven to 425°F. 

Spread potato slices in a single layer on two large baking sheets and drizzle with olive oil. Season with salt and pepper, or homemade creole seasoning, then toss on the baking sheet until potatoes are completely covered in both oil and seasoning. 

Place both baking sheets in the oven, switching them between the top and bottom racks every 30 minutes. After 1hr remove baking sheets and flip potato slices to prevent sticking; return to oven and cook for up to 1 more hour (again, this will all depend on the thickness of your chips). Test for doneness periodically; chips should be soft throughout.

Just before serving, set oven to broil. Place baking sheets one at a time underneath the broiler and cook until chips begin to brown and become crispy; about 10 minutes. Remove from oven and serve immediately.

Chocolate Pancakes with Berries and Cream

Valentine’s Day is right around the corner and it’s a season we usually associate with romantic dinners. But this year we wanted to put a breakfast twist on  a Valentine’s classic — chocolate! These chocolate pancakes can be light and airy or rich and decadent depending on how much sugar and cocoa powder you add, so they’re sure to romance every palette. 

We love ours stacked high and dotted with whipped cream and berries, but topping options are endless. You can add white or dark chocolate chips, dried or fresh cherries, or cinnamon-toasted pecans and caramel sauce if you’re feeling extra indulgent. 

Whether you whip up these chocolate pancakes for friends, family, or a special someone, we hope you enjoy this seasonal treat as much as we do. 

Chocolate Pancakes with Berries and Cream

Ingredients

2 cups all-purpose flour

1/2 cup to 3/4 cup sugar*

1/2 cup unsweetened cocoa

1 1/2 tablespoons baking powder

1 teaspoon salt

2 cups milk

2 large eggs, lightly beaten

3 tablespoons butter, melted

1 teaspoon vanilla extract

Whipped cream

Fresh berries

Instructions

Combine first five ingredients and mix. In a separate bowl whisk together milk, eggs, melted butter, and vanilla. Pour wet ingredients into dry and stir just to combine, leaving the mixture slightly lumpy for the softest pancakes.

Pour batter in 1/3 cup increments into a hot, buttered skillet and cook, over medium-low heat, until bubbles form on the top and the edges look cooked. About 3-4 minutes. Then flip and cook for another minute or two, or until done. 

Serve warm, topped with whipped cream and berries. For a more decadent treat sprinkle with powdered sugar and dark chocolate shavings.

* For more savory chocolate pancakes use the lesser amount of sugar; for sweeter, cake-like pancakes use the greater amount. You can also vary the amount of sugar in your whipped cream to control the overall sweetness of your dish.

Herbed Pork Loin with Apples

If you're in need of a delicious dinner to usher in the new year then this pork loin recipe is perfect. Sweet roasted apples and onions deliciously compliment tender slices of pork loin while fresh herbs and a sweet, creamy sauce complete the dish. Serve with winter vegetables, like brussels sprouts and spicy, roasted sweet potatoes and pumpkin.

Herbed Pork Loin Roast with Apples 

1 boneless pork loin (about 3-4 pounds)

6 fresh sage leaves

3 fresh rosemary sprigs

3 thyme sprigs

3 medium apples, cut into wedges or small pieces

1 large onion, cut into chunks

4 garlic cloves, thinly sliced

1/4 cup butter, cubed

1 2/3 cups sparkling apple cider

1 tbs soy sauce

1/4 cup sour cream

1 tsp salt 

1/2 tsp pepper 

1 tsp dried rosemary

1 tsp dried thyme

1 tsp dried sage

1-2 tbs flour

Preheat oven to 350F. Place roast in a shallow roasting pan and sprinkle with salt and pepper. Grind dried herbs to a rough powder with a mortar and pestle, then sprinkle or rub onto the pork loin roast. Arrange apples, onions, and herbs around and on top of the roast, then dot with butter. Combine 1 cup cider and soy sauce and pour over the top. 

Bake, uncovered 1.25- 1.5 hours, basting occasionally with pan juices, or until internal temperatures reaches 145F. Remove pork, apples, and onions from pan and let stand for 10 minutes before serving. 

Meanwhile, skim the fat from the pan juices and transfer juices to a small saucepan. Whisk in 1-2 tbs flour and cook for a few minutes, stirring regularly, to thicken. Add remaining cider. Bring to a boil, then remove from heat and whisk in sour cream until smooth. Serve with the pork roast.

We paired this pork loin with steamed brussles sprouts, and sweet, spicy roasted sweet potatoes and pumpkin.