Scones and baby showers…

Raisin Scones

This past saturday I hosted a baby shower for my daughter who will be the mother of our first grandchild.  My husband and I are thrilled and the shower was such great fun, with lots of ladies and lots of chatter and of course, goodies on the table for all to enjoy.

This shower was an afternoon tea and among some of the fair we served finger sandwiches stuffed with cream cheese fillings made with strawberry and cucumber.  My daughter worked at a tea house several years ago so she made the finger sandwiches.  We’d went shopping for the supplies the day before and found some gingerbread cookie cutters and she used the little cutter to cut the finger sandwiches.  They were so cute all looking like little babies and the ladies gobbled them up so fast we couldn’t get them on the serving table fast enough.

I was responsible for the scones, one of my favorite things to bake since they are so easy and fast.  I made three batches; one raisin, one pear and the other apple sauce.

I was in a pinch and had to make some of the scones from a recipe I found on the www, for reasons I wont explain here, so I found this raisin one and whipped it up quick.  I didn’t get a chance to taste it since they disappeared so fast.  You know something is up when the room gets quiet and there’s 20 women sitting together.   I figured they must have been good enough to eat.  🙂

The other recipe I used is my own.  I have found that it can be converted with most any flavors or fillings you like.  The original recipe is Maple Pecan but since my daughter doesn’t eat nuts I opted for the pears and apple sauce fillings.  They are moist and don’t crumble into pieces when you cut them.  Enjoy!

Maple Pecan Scones

3-1/2 c flour

1/2 c sugar

1/2 tsp baking soda

1 tsp baking powder

1 c chopped pecans  (walnuts may be substituted)

1 stick butter cut into pats

1-1/4 c cottage cheese

1/2 c maple syrup

Method:

Using a food processor blend dry ingredients together first.

Add butter and spin just till crumbly.

(at this point you can choose to mix the balance of ingredients in a large bowl)

Combine cottage cheese and maple syrup in a seperate bowl, pulse into the dry ingredients being careful not to over mix.

Add pecans and pulse just to mix together.

Pour out onto a lightly floured board.  Dough will be sticky.

Form a large low round about 3-4 inches high and place on a pizza pan or cookie sheet.

Score (just into the dough about half way) the round into 8 pieces (like a pie)

Bake at 350 until golden for 25 minutes or more depending how high you choose to make your round.  Test with a toothpick or wooden skewer.  When it comes out clean the scones are finished.

Optional:  Sprinkle with brown sugar before baking.

Substitutes… as long as your liquid to dry ingredients balance out you can use your imagination…. chopped pear, persimmon, fresh cranberries, and omit maple syrup.  Other options include; apple sauce for maple syrup and add chopped apple.

You might also like this Bacon Cheddar & Scallion Scone recipe by King Arthur Flour I used earlier in the year for a women’s brunch.  And,… just in case  you are adventurous check out this King Arthur recipe for Starbucks style mini-scones.

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Venison Chorizo

Mexican Chorizo Sausage is a wonderful thing!   The flavors of chili, oregano and garlic, a hint of acidity that compliments your breakfast eggs and it’s so versatile too.  I’ve used chorizo with shrimp, chicken, potatoes and eggs.  I’ve served it for breakfast, lunch and dinner and it never disappoints. As you know my freezer is stoked with wild game, some of which isn’t cut out for BBQ or stew.  When you bring home the deer it’s not all prime cuts, you know.  So what do you do with that round steak that really isn’t so fun to chew on?  I make sausage.  In this case, Chorizo Sausage.   So this morning I got busy and turned some out using the following recipe.  We enjoyed it fried up in the pan and scrambled some eggs into it.  I sauteed some mushrooms and bell peppers on the side and served it with flour tortillas and hot tea topped off the morning.

ingredients:

• 1 lb ground venison (any lean ground meat will do)
• 1 teaspoon salt
• 3 Tablespoons chili powder
• 1 Tablespoon smoked paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon oregano ( I used menudo seasoning)
• 2 cloves garlic, minced fine
• 2 Tablespoons vinegar

method:

Mix all ingredients in a food processor to bring the meat into a finer grind (not too fine) and allow all the spices to blend well.   Marinate overnight in the refrigerator.   There are so many uses for Chorizo and easy recipes too!  Like Shrimp and Chorizo in terra cotta on the BBQ for an appetizer, or Chorizo and egg burritos for breakfast.  Use the sausage in your tacos instead of ground beef, YUM! Leave me a comment and tell me how you like your Chorizo?

 

  Ecclesiastes 3:13 and also that every man should eat and drink and enjoy the good of all his labor—it is the gift of God.

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Do YOU eat THAT?

Both my daughters have somehow found something they have in common. Their guys like to hunt! Now for some of you that might be normal but if you grew up in Riverside California you don’t usually meet someone who goes hunting on a regular basis… like anytime they can get away into the wild.

“Why did I share that?” you may ask…. Well, I get to reap the benefits. Since I grew up eating a variety of the “unusual” (chicken feet, beef tongue, heart and tripe, kidneys, liver, chicken livers, calves brains,… OK, I’ll stop there) and have had some foreign foods that most Southern California city slickers would balk at (I think I ate dog once, but that’s for another blog) I’m not afraid to try something that’s not on the ordinary menu. And, for the past few months I have had the luxury of pounds and pounds of wild game in my freezer and consequently in my stew pot! YUM!

I wont go on about the benefits of wild game compared to processed, over medicated, hormone pumped meats you’ll find behind your butchers counter… ooops I almost got on my soapbox. 🙂

Here is a list of a few things I’ve had the chance to prepare for friends and family:

Buffaloaf – meatloaf made with ground buffalo
Buffalo Stroganoff– by far everyones favorite
Country Fried Buffalo
Slow Cooker Buffalo Pot Roast
Javelina and Venison Breakfast Sausage
Venison Steaks with crimini mushrooms and garlic
Javelina and Venison Chorizo

So far my freezer has been cold storage for Venison, buffalo and Javelina. I hope to try rabbit, quail and turkey someday, but that really depends on the hunting pleasures of my supplier who, for his own protection, shall remain anonymous. And, NO, I wont give up his identity so don’t ask.

To the hunter: Many kudos for your generosity in sharing your prize with this adventurous cook. You know who you are… come by anytime I’ve got game on the table and have a bite to eat with us!

And for those of you who might be inspired to try something off the beaten path, I’ll post some of my recipes to these wonderful alternatives to commercial meats in the future.

Talk to me about your wild games…

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Staff Women and Wives Brunch

As a pastor’s wife I have the blessing of being close to some very special ladies. And, I get to have them over for brunch, which I did just a few days ago. It was such fun and we savoured wonderful foods. So, I decided that my first food post would include the recipes I prepared for the event.

I had, only a few days before, been lucky enough to be watching Ina Garten and she was having a couple of girlfriends over for bed and breakfast. Her recipes sounded so wonderful I was convinced that this would be the menu for our brunch.
Breakfast Bread Pudding
  

Maple Roasted Bacon

Garlic Herb Tomatoes

Pomegranate Breakfast Soda

 
So is your mouth watering yet?

I had some trouble finding a fresh Brioche for the Breakfast Bread Pudding so I made one from scratch (recipe below.) The result was a wonderful, warm, bread with an aroma that filled the house with comfort and joy and I hardly was able to contain myself from slathering it with butter and chowing down the whole thing; forgetting I needed it for the BB Pudding. But reality returned, I repented of the lust of my flesh and the loaf was spared such a tragic ending.

After the brunch the girls went home and told on me to their hubbies who in turn sent some kudos my way. I was flabbergasted when I was equated to Emeril. That was a first! Naturally, I couldn’t take credit. Thank my Lord and thanks to Ina for making my day!

My Brioche Recipe
1 tsp sugar
1/2 cup warm milk
2 pkgs. active dry yeast
4 cups all purpose flour
1/2 tsp salt
3/4 cup plus 2 Tbls butter
4 eggs
1 egg yolk beaten

Stir sugar into warm milk and sprinkle with yeast. Let stand 5 minutes or until the surface is frothy. Stir gently to moisten any dry particles remaining on top. Sift flour and salt into a large bowl. Melt butter; cool slightly. Lightly beat butter and eggs into yeast mixture Pour into flour mixture, combining to make a dough. On a floured surface, knead dough until smooth. Cover and let rise in a warm place 30 minutes. Grease loaf pan.

Knead risen dough lightly to deflate and form into a loaf. Place on a greased cookie sheet or pan. Brush with egg yolk and let rise in a warm place 15 mins. Preheat oven to 425˚ (220c) Bake 15-20 minutes or until risen and golden brown. Cool on rack and enjoy!

Proverbs 31:23-26, 28-31 Our husbands deserve our love, time and attention. We have promised our best to our leadership responsibilities but we have promised our lives to our husbands.

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