• Scale of Muscle:
• Yield: 10-inch quiche. serves 6
•  View printer-friendly

Special Equipment:

• 9 ½ or 10-inch pie pan (see Pie Pastry Video and recipe for equipment needed)
• 12-inch skillet
• Large shallow baking sheet
• Large liquid measuring cup (4 cup capacity)
• Nutmeg grater (optional)
• Pastry brush (optional)

Ingredients:

• One recipe Favorite Pie Pastry (savory) partially pre-baked and cooled (see video)
• 12 ounces bacon, fried until crisp, drained and crumbled (or use slab bacon, sliced 1/3-inch thick and cut into cubes)
• 1/2 stick butter or ¼ cup extra-virgin olive oil
• 2 generous cups Cleaned Leeks, thinly sliced
• 1 egg yolk mixed with 1 teaspoon Dijon mustard (to water proof crust); optional
• 1 generous cup (packed) cubed or shredded Swiss or Jarlsberg cheese
• 4 extra-large eggs
• 2 cups heavy cream
• Salt and freshly ground black pepper to taste
• Either a few gratings of fresh nutmeg or a few shots of your favorite hot sauce
• Grape tomatoes

1) To cook the leeks: After cooking the bacon, drain out the fat, but don’t wash the skillet. Melt the butter or heat the oil in the skillet used to cook the bacon, over medium heat. When the fat is hot and bubbling, add the leeks and cook them until softened, very fragrant and have picked up any remnants of bacon flavor from the bottom of the pan. Season with salt and pepper and remove leeks to a bowl, so they can cool.

2) To set up to assemble the quiche: Place a shallow baking sheet on the center shelf of the oven. Preheat the oven to 375 degrees. Stir the egg yolk in a small cup with the Dijon mustard. * With a pastry brush, brush the interior of the partially baked (totally cooled) pie shell with some of the yolk to seal the crust (see note below.)

* This procedure is called “water-proofing” and is an optional step.) With sweet crusts for fruit tarts, etc., you would use an appropriate flavor of melted jelly or strained preserves.)

3) To assemble the quiche and bake: Pour the cream into a large measuring cup (with a spout) and stir in the beaten eggs. Add salt, black pepper and either a few gratings of fresh nutmeg or a few shots of your favorite hot sauce. Scatter cubed or shredded cheese on the bottom of the partially pre-baked deep dish pie crust, reserving a small handful, for the top. Scatter the cooked bacon on top of the cheese, and then place the sautéed leeks on top of the bacon. Pour the cream mixture over the filling ingredients and then scatter the reserved cheese over the top. Arrange the tomatoes decoratively around the inside border of the pan and then place the dish on the baking sheet in the preheated oven. Bake the quiche for 45 to 55 minutes or until the filling is set (but wiggles ever so slightly) and the top is turning golden (a short paring knife should come out clean, when inserted into the top center). Remove the quiche from the oven and let the quiche settle on a wire rack for 10 minutes, before slicing. This quiche may be made early in the day and reheated in a 350 degree oven. Serve hot or warm.

Watch the Video.

Comments (0)

• Scale of Muscle:
• Yield: serves 2 to 4
•  View printer-friendly

Mornings don’t get lovelier than this. A crisp oven-puffed pancake, filled with a mound of assorted fresh berries, all lightly dusted with powdered sugar. This recipe promises to please even the pickiest eater.

Anytime I’ve mentioned a cooking term or requested a culinary tool that’s unfamiliar, please go to Kitchen Management for more information.

Special Equipment

• 9-inch glass pie plate
• Batter whisk
• Sieve or sugar shaker to apply powdered sugar topping

For the pancake:

• 2 extra-large eggs
• 1/2 cup milk
• 1/4 cup sugar
• 1/4 teaspoon salt
• 1/4 teaspoon pure vanilla extract
• 2/3 cup unbleached all-purpose flour, sifted
• 3 tablespoons unsalted butter
• 1 teaspoon Spice Blend for Quick Breads (see page 38 in The I Love to Cook Book), or see the end of this recipe
• Suggested accompaniments: assorted berries and powdered sugar

1) To set up: Preheat the oven to 400oF with the rack on the center shelf.

2) To make the batter: Whisk the eggs with the milk, sugar, salt and vanilla. Pour the flour over the egg mixture and, using a batter whisk or a regular whisk, combine the ingredients until no large dry pockets remain. Then, give the batter a few more brisk stirs to make the mixture come together, but don’t overwork it (small lumps will still be visible).

3) To preheat the dish: SPlace the butter in a 9 1/2 inch glass pie plate or a 10-inch well-seasoned cast iron skillet and place the pan in the preheated oven for 6 minutes, or until the butter is melted and bubbling and the pan is very hot.

4) To cook the pancake: Pull the rack toward you so the dish (or pan) is accessible. Working quickly, keeping the oven hot, whisk the spice blend into the hot butter. Shut the door and let this heat for 1 minute. Open the door and pour in the pancake batter (don’t worry if it seems uneven). Shut the door and bake the pancake for 25 to 30 minutes or until the sides are very high and golden and the center is irregularly puffed.

5) To serve: Remove from the oven and use a thin metal spatula to transfer the pancake (which will look like a giant empty pastry bowl), to a serving plate. Use a paper towel to dab off any excess melted butter in the center. Serve the pancake immediately, filled with mixed fresh berries, dusted lightly with powdered sugar.

If you don’t have the pre-assembled spice blend

Combine 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/8 teaspoon ginger and 1/8 teaspoon allspice.

Timing is Everything:

To enjoy these pancakes first thing in the morning do this:

• If you’ve made your spice blend ahead of time, you’re ahead of the game.
• The night before: Measure and sift the flour. Leave the dish or pan on your work surface. Measure out the butter and keep it wrapped in the refrigerator. Assemble a bowl of assorted berries and keep chilled. Measure 1 teaspoon of the spice mix and leave this in a small covered bowl. Set the table for breakfast.

• Scale of Muscle:
• Yield: serves 6
•  View printer-friendly

These parfaits are as beautiful for breakfast as they are refreshing, for dessert. The addition of a few ripe rounds of banana is very strategic, since their creaminess adds a surprising (and very soothing) contrast to the cold, juicy melon.

Any time I’ve suggested a tool, a piece of equipment, or a culinary term that’s unfamiliar to you, you can go to Kitchen Management for more information.

Special Equipment

• Food processor
• Fine-mesh sieve (only if pureeing raspberries)
• Melon-baller (only if making balls of fruit)

For the parfaits:

• 1 rounded cup (1/2 dry pint) blackberries, raspberries, or hulled strawberries), plus 2 extra beautiful berries, per person, for garnish
• 1 rounded tablespoon seedless raspberry jam
• 1 rounded tablespoon seedless raspberry jam
• 4 cups of cut up melon, from 2 or 3 different types of ripe melon, including watermelon, if available (or make melon balls using a melon-baller )
• 2 large, ripe, but firm bananas
• 1 to 2 teaspoons strained fresh lemon juice
• 2 8-ounce containers vanilla yogurt
• Fresh mint leaves, for garnish
• Optional additions: Your favorite granola or some dry-toasted, sliced almonds

1. To make the berry puree: Place the berries into the bowl of your food processor fitted with the steel blade, or in a blender. Process the berries until thoroughly pureed. Place a generous tablespoon of seedless raspberry jam into a 1-quart saucepan. Position a fine-mesh sieve over the pot and pour the berry puree into the sieve. Using a sturdy rubber or a wooden spatula, rub the puree through the sieve, leaving the seeds behind (straining is not necessary if using strawberries). Bring the pureed mixture just to a simmer, over low heat, stirring to break up any coagulated jam. Remove this from the stove, pour it into a bowl and let it cool.

2. To prepare the bananas for the parfaits:When you’re almost ready to serve the parfaits, cut the banana into either rounds or dice or make balls of banana, using a melon-baller. (To do this, lay each peeled banana on a flat surface. Use a gentle but firm hand to scoop down into the banana flesh, making a full clockwise revolution with the scoop. Lift the scoop and, to help the banana ball pop out, knock the stem of the scooper over the rim of a bowl.) When you’ve measured at least 1 cup of cut banana pieces, toss them with the lemon juice, to prevent them from discoloring.

3. To assemble the parfaits:Gently fold together the banana and melon. Place 1 1/4 cups of the fruit into each parfait glass and ladle 1/3 to 1/2 cup of vanilla yogurt over the fruit. Spoon 2 tablespoons of the berry puree on top of the yogurt and allow the parfait to sit for a few minutes so the toppings can trickle down throughout the fruit. If desired, top each parfait with a tablespoon or so of your favorite granola or some sliced toasted almonds. Garnish each serving with two plump berries and a beautiful sprig of fresh mint.
Technique Reminder: To toast nuts

Preheat the oven to 350°F. Place nuts on a shallow baking sheet and bake in the preheated oven for 8 to 12 minutes, depending on the type of nut and whether they’re whole, sliced, skinned or not). Use your nose as your guide. As soon as you smell that first savory waft of toasting nuts, they’re almost done. Nuts with skins toast quicker than blanched (skinless) ones and it’s best to shimmy the pan to occasionally distribute while they’re in the oven. (Over-toasting nuts with skins can leave them bitter-tasting.) Also, because nuts, when whole, are all shaped differently, they require a different amount of time in the oven, so only place one type of nut on a baking sheet, when toasting.

Timing is Everything:

• The fruit puree can be prepared up to two days ahead and stored in the refrigerator, well covered.
• Although the bananas must be prepared close to assembling the parfaits, the melon can be cut one day ahead and stored in the refrigerator, well covered.
• The parfaits can be assembled (without the granola or nuts) up to 2 hours ahead of serving. Cover them carefully (loosely) with plastic wrap and refrigerate. If using a topping, add it just before serving.

SHOPPING LIST

At-a-Glance Reminder of Ingredients

For the parfaits:

• 1 rounded cup (1/2 dry pint) blackberries, raspberries, or hulled strawberries), plus 2 extra beautiful berries, per person, for garnish
• 1 rounded tablespoon seedless raspberry jam
• 4 cups of cut up melon, from 2 or 3 different types of ripe melon, including watermelon, if available (or make melon balls using a melon-baller )
• 2 large, ripe, but firm bananas
• 1 to 2 teaspoons strained fresh lemon juice
• 2 8-ounce containers vanilla yogurt
• Fresh mint leaves, for garnish
• Optional additions: Your favorite granola or some dry-toasted sliced almonds

From the produce aisle:

• Assorted berries (include more of either raspberries or strawberries to make the berry puree)
• An assortment of melons (choose ones with different colored flesh)
• Ripe bananas
• Fresh mint

From the dairy case

• Vanilla yogurt

From the supermarket shelf

• Nuts (optional)
• Granola (optional)

Comments (0)

• Scale of Muscle:
• Yield: serves one (may be doubled)
•  View printer-friendly

There are few better or more enticing morning scents, to help a person open their eyes with a smile, then the seductive aroma of sautéed onions. One reason might be because this particular scent is usually experienced later in the day (before dinner), at a time when many are tired and wanting. Maybe that’s one of the reasons, other than simply tasting great, why the level of comfort associated with cooked onions is so powerful, and always seem to provide such a hearty dose of satisfaction, at any time of the day.

Any time I’ve suggested a tool, a piece of equipment, or a culinary term that’s unfamiliar to you, you can go to Kitchen Management for more information.

For the eggs:

• 2 teaspoons flavorless vegetable oil
• 1/2 cup thinly sliced yellow onion
• 3 ounces (about 3 thin slices) smoked salmon (use belly lox or another very flavorful smoked salmon)
• 2 teaspoons unsalted butter
• 2 extra-large eggs, lightly beaten with 1 teaspoon water
• 1 generous tablespoon thinly sliced fresh chives, plus more for garnish (if unavailable, mince the deeper green part of a scallion)
• Kosher or sea salt and freshly ground black pepper to taste

1) To cook the onions: Heat an 8-inch nonstick skillet over medium-high heat and, when hot, add the vegetable oil. When the oil is hot, add the onions and cook them, stirring frequently, until softened, very fragrant and the edges turn golden. Don’t let the onions turn brown, however, or they’ll be too sweet. Sprinkle the onions with a little salt and black pepper and scrape them into a small bowl. Stir 1 generous tablespoon minced chives into the onions.

2) To assemble the dish: Just before cooking the eggs, sear the salmon. Stack the slices of smoked salmon and roll them up, lengthwise. Slice the roll into 1/2-inch slices, then add the salmon to the bowl of hot onions. Place the same skillet back on the stove and melt the butter over medium-high heat. When hot and bubbling, add the beaten eggs and turn the heat to medium. Let the eggs cook undisturbed just until they start to set on the bottom, about 1 minute. Give the eggs a good turn with a wooden spoon or a heatproof rubber spatula, then fold in the salmon and onions. Cook the eggs until they’re done to your liking, folding occasionally. Try not to overstir, as the eggs cook, as this breaks them down into small curds. The eggs should remain in fluffy clumps, laced with chive-flecked onions and pieces of smoked salmon.

3) To serve: Sprinkle the eggs with salt and pepper to taste, then scrape them onto an individual serving plate. Sprinkle the top with additional minced chives and serve immediately, with your choice of hot toast.

Timing is Everything:

For eggs, lox and onions on busy weekday mornings, do this

• The night before: Slice the onions and the salmon and keep them refrigerated, separately, well covered. Cut the chives and put them in a small covered bowl or a small plastic bag. Beat your eggs in a bowl with 1 teaspoon water and chill this, covered. Leave your skillet on the stove, on a turned-off burner. Set the table for breakfast.

• The next morning: Follow the simple recipe instructions, and enjoy.

SHOPPING LIST

At-a-Glance Reminder of Ingredients

For the eggs:

• 2 teaspoons flavorless vegetable oil
• 1/2 cup thinly sliced yellow onion
• 3 ounces (about 3 thin slices) smoked salmon (use belly lox or another very flavorful smoked salmon)
• 2 teaspoons unsalted butter
• 2 extra-large eggs, lightly beaten with 1 teaspoon water
• 1 generous tablespoon thinly sliced fresh chives, plus more for garnish (if unavailable, mince the deeper green part of a scallion)
• Kosher or sea salt and freshly ground black pepper to taste

Comments (0)

• Scale of Muscle:
• Yield: about twelve 3 1/2-inch pancakes
•  View printer-friendly

If you like pancakes, you’ll adore these. Tender and truly ethereal, I can’t count how many times I’ve made them and each time I hear the same words from those at the table: “These are the best pancakes I’ve ever had.” And feel free to use this same size batter to make three crisp standard-size waffles, using a half cup of batter for each. This could vary, though, depending on your particular appliance.

I’ve written this recipe requiring the use of buttermilk, since, hands-down, buttermilk makes the best-tasting pancakes with the lightest, most tender texture. If you don’t always have liquid buttermilk in the house, I suggest keeping a supply of dry buttermilk in your pantry, so you can just reconstitute it. This recipe doubles perfectly.

Any time I’ve suggested a tool, a piece of equipment, or a culinary term that’s unfamiliar to you, you can go to Kitchen Management for more information.

Special Equipment

• Triple-mesh wire sieve
• Batter whisk or a wide blending fork
• Electric griddle (optional but helpful for maintaining correct temperature for cooking pancakes)

For the pancakes:

• 1 1/2 cups Buttermilk Pancake Mix, or see the end of this recipe
• 1 1/4 cups buttermilk
• 1 extra-large egg
• 2 tablespoons flavorless vegetable oil, plus more for brushing
• 3 tablespoons water
• 2 tablespoons melted unsalted butter, cooled to just warm
• 1/2 rounded cup plump ripe blueberries (optional)

1. To assemble the batter: Place 1 1/2 cups of the prepared pancake mix into a bowl. In another bowl, combine the buttermilk, egg, vegetable oil, water and melted butter. Gently stir the wet ingredients into the pancake mix, using a batter whisk or a wide blending fork, until thoroughly mixed, being careful not to overwork the batter. 2. To cook your pancakes:heat a nonstick griddle or a large nonstick skillet and, when hot, brush the surface lightly with vegetable oil. When the oil is hot, pour or ladle several 1/4 cup portions of batter onto the hot surface, leaving 1-inch of space between them and, if desired, scatter several of fresh blueberries on top and cook over medium-high heat, until bubbles appear on the surface, 1 to 2 minutes. Using a thin wide spatula, flip each pancake over and cook on the other side, until golden, about 1 minute. Remove the pancakes to a warmed platter and repeat with the remaining batter. Serve pancakes immediately after the cooking, in individual stacks, with softened butter and warmed pure maple syrup.

If you don’t have the pre-assembled pancake mix:

Per each batch of pancakes, whisk together 1 1/2 cups plain cake flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/3 teaspoon salt and 1 tablespoon plus 1 teaspoon sugar. Sift this into another bowl and continue with the recipe above.

Timing is Everything: For pancakes on busy weekday mornings, do this:

The night before: Combine all of the wet ingredients except the melted butter and refrigerate the mixture, well covered. Measure your dry mix and place it in a covered bowl on your counter. Put your griddle on a turned off burner and put a small covered bowl containing a little vegetable oil next to the stove, with a pastry brush.

In the morning: Remove the wet ingredients from the refrigerator. Melt the butter and, when just warm, add it to the buttermilk mixture. Combine the wet and dry ingredients, using a batter whisk (be gentle, but no dry pockets should remain). Leave the bowl of batter covered, at room temperature, until you’re ready to cook. When ready, ladle the batter onto a hot, greased griddle, as directed.

SHOPPING LIST

At-a-Glance Reminder of Ingredients

For the mix :

• 14 cups plain (not self-rising) cake flour
• 6 tablespoons baking powder
• 1 tablespoon plus 2 teaspoons baking soda
• 1 tablespoon plus 1 teaspoon salt
• 1 cup plus 2 tablespoons sugar

For a single batch of pancakes (can be doubled):

• 1 1/2 cups cake flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1/3 teaspoon salt
• 1 tablespoon plus 1 teaspoon sugar
• 1 1/4 cups buttermilk
• 1 extra-large egg
• 2 tablespoons flavorless vegetable oil, plus more for brushing
• 3 tablespoons water
• 2 tablespoons melted unsalted butter, cooled to just warm
• 1/2 rounded cup plump ripe blueberries (optional)
• Maple syrup or powdered sugar, as an accompaniment
• Assorted fresh berries (optional)

From the supermarket shelf:

• Plain, unleavened cake flour (If making the mix, you’ll need two boxes.)
• Baking powder
• Baking soda
• Fine table salt
• Granulated sugar
• Powdered sugar (only if not using maple syrup)
• Flavorless vegetable oil
• Maple syrup (optional)

From the refrigerated section:

• Extra-large eggs

From the dairy case :

• Buttermilk
• Unsalted butter

From the produce aisle :

• Assorted ripe berries (optional)

Comments (0)

• Scale of Muscle:
• Yield: 12 muffins
•  View printer-friendly

These muffins are extremely light, tender and not too sweet! And when baked within insulating paper liners and wrapped individually in pliable plastic wrap, they stay soft and tender for days after baking. To enjoy these blueberry muffins throughout the year, flash-freeze fresh blueberries at the end of July and beginning of August when they are most abundant and voluptuous–some are so large, they resemble grapes! And because there’s nothing like the taste of a freshly baked blueberry muffin first thing in the morning, follow my Timing Tips and provide yourself and family with a delectable (and aromatic) way to start your day! Oh, and if using frozen blueberries, don’t thaw them first. You will need to bake the muffins a bit longer to account for the colder temperature of the batter when entering the oven.

Any time I’ve suggested a tool, a piece of equipment, or a culinary term that’s unfamiliar to you, you can go to Kitchen Management for more information.

Special Equipment

• 12-cup standard-sized muffin tin, preferably nonstick
• Paper muffin liners (optional)
• Nutmeg grater (optional)
• Batter whisk or wide blending fork

For the muffin batter:

• Melted butter or nonstick vegetable spray, for muffin tin (use vegetable spray if setting your tin up the night before baking)
• 3 ½ cups bleached, all-purpose flour
• 1 tablespoon double-acting baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg (preferably freshly grated)
• 1 1/4 cups cultured buttermilk
• 2 extra-large eggs, lightly beaten
• 2/3 cup flavorless vegetable oil
• 2/3 cup firmly packed light brown sugar
• 2/3 cup granulated white sugar
• 1 teaspoon pure vanilla extract
• 2 ½ cups plump fresh blueberries or unthawed frozen berries
• 1 to 2 tablespoons granulated white sugar or vanilla sugar, for topping

1) To set up: Preheat the oven to 400o F. If not using paper liners, brush with melted butter or spray the interior of a 12-cup nonstick muffin tin. Even if using paper liners butter or spray the tops of the tin, in between each muffin cup.

2) To assemble batter: Place the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large mixing bowl and combine thoroughly using a whisk. In a separate bowl, combine the buttermilk, eggs, vegetable oil, brown and white sugars and vanilla. Mix well, making sure that there are no lumps of brown sugar). Add the wet ingredients to the bowl with the dry ingredients and, using either a batter whisk or a wide blending fork, combine the mixture gently but thoroughly. Gently, fold in the blueberries using a rubber spatula and take care not to overwork the batter or rupture the berries.

3) To bake: Spoon batter into the prepared muffin tin, filling each cup and mounding the top (using all of it). Sprinkle tops generously with some granulated sugar. Place the tin into the preheated oven and bake for 20 minutes. Reduce the temperature to 325F and bake for 5 to 7 minutes more or until a toothpick comes out clean when inserted into the center and the tops are golden and crisp. Remove from the oven and place the tin on a wire rack. Cut in between each muffin (where the edges merged during baking), carefully lift out the muffins and stand them on a rack to cool. Allow muffins to settle for 10 minutes before enjoying warm.

4) To store: Muffins to be served on the day of baking should be placed on a tray and, once cool, covered with aluminum foil. Those to be stored for the next day should be wrapped individually in pliable plastic. Either way, they should be stored at room temperature.

Freshly Baked Muffins for Breakfast

The night before, combine all of the wet ingredients, cover well and refrigerate. Whisk together all dry ingredients and leave at room temperature. Line tins with paper liners and spray tops of tins.

In the morning, preheat oven, re-mix the wet ingredients and then gently combine this with the dry ingredients and then fold in berries. Fill tin, pop into the oven and set your timer for 20 minutes.

At-a-Glance Reminder of Ingredients

For the muffin batter :

Ingredients

• Melted butter or nonstick vegetable spray, for muffin tin (use vegetable spray if setting your tin up the night before baking)
• 3 ½ cups bleached, all-purpose flour
• 1 tablespoon double-acting baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg (preferably freshly grated)
• 1 1/4 cups cultured buttermilk
• 2 extra-large eggs, lightly beaten
• 2/3 cup flavorless vegetable oil
• 2/3 cup firmly packed light brown sugar
• 2/3 cup granulated white sugar
• 1 teaspoon pure vanilla extract
• 2 ½ cups plump fresh blueberries or unthawed frozen berries
• 1 to 2 tablespoons granulated white sugar or vanilla sugar, for topping

From the refrigerated section

• Extra-large eggs

From the dairy case

• Buttermilk
• Butter (if not using vegetable spray to spray the tops of the tin)

From the produce aisle

• 1 dry pint, plus ½ pint fresh blueberries

From the supermarket shelf

• Vegetable spray
• Paper muffin liners
• Bleached, all-purpose flour
• Double-acting baking powder
• Baking soda
• Table salt
• Light brown sugar
• Granulated sugar
• Pure vanilla extract
• Flavorless vegetable oil

From the spice section

• Cinnamon
• Nutmeg (preferably whole, to be ground by you)

From the frozen food section

• Frozen blueberries (only if fresh is unavailable), you’ll use these straight from the freezer. Secure the bag shut and store any unused berries in the freezer.

Watch the Video.

Comments (3)

• Scale of Muscle:
• Yield: serves 6 to 8
•  View printer-friendly

As far as my family and friends are concerned, this recipe produces scones that are unsurpassed. The biscuit mix has been specifically designed to make scones that are lighter than most with a very tender, slightly cake-like crumb. If you use my timing strategy at the end of this recipe, you’ll see that making scones is truly a snap!

For the pre-baking glaze:

• 1 egg, at room temperature
• 2 tablespoon heavy cream
• 2 teaspoons sugar
• 1/4 teaspoon pure vanilla extract

For the scones:

• 3/4 cup heavy cream
• 3 tablespoons orange juice (or thawed frozen orange juice concentrate)
• 1 extra-large egg
• 1/2 teaspoon pure vanilla extract
• 2 teaspoons minced orange zest (the colored part only)
• 2 cups prepared Baking Powder Biscuit Mix (or see below for single recipe)
• 1/3 cup granulated sugar, plus more for sprinkling
• 6 tablespoons cold unsalted butter, cut into small dice
• 1/2 rounded cup dried (but supple) currants
• Unbleached all-purpose flour, as needed, for dusting
• Powdered sugar for dusting or for making a post-baking glaze, optional

1. To set-up: Prepare the glaze: Using a fork, combine the egg, cream, sugar and vanilla. Pour this through a medium-mesh sieve into another bowl and set it aside. Preheat the oven to 400°F and line a flat (not cushioned) cookie sheet with parchment paper.

2. To assemble the scones: Combine the cream, orange juice, egg, vanilla and zest in a 1-cup liquid measuring cup. Whirl the biscuit mix and sugar in the work-bowl of a food processor fitted with the steel blade, to combine well. Add the currants and pulse to distribute evenly. Drop the cold diced butter into the work-bowl and use the pulsing button to cut the butter into the flour mixture until it looks like coarse meal.

Uncover the bowl and pour in most of the liquid ingredients (reserving only about 2 tablespoons) and, after attaching the cover, pulse just until the batter seems cohesive (don’t overwork it). If the mixture seems at all dry, add the remaining liquid and pulse it in. (Scone dough should be moist, but not overly wet. If your dough is uncomfortably wet, just use a bit more flour on your hands and work surface.)

Turn the mass of dough out onto a lightly floured surface and, with lightly floured hands, knead the dough gently, about 8 or 9 times. Use a scraper, when necessary, to help lift the dough off the work surface, if wet in certain areas.

Pat the dough into a 1-inch thick round and transfer it to the prepared baking sheet.

Using a sharp chef’s knife, cut the dough into 6 or 8 wedges. Wipe off the knife, after each cut, and sprinkle the blade with some flour. Repeat this cutting procedure, going into the original lines and, when the blade reaches the bottom, rock the blade (by its handle) back and forth to widen the space in between each wedge. Do this several times, if necessary, until there’s between 1/8 and 1/4-inch between the wide part of each wedge. Of course, this space will be much narrower at the center.

Use a pastry brush to remove any excess flour on the dough, then brush the tops with the prepared glaze. Sprinkle the tops with sugar and bake for 20 minutes.

Then remove the sheet from the oven and, using a clean, sharp chef’s knife, cut in between each wedge, wiping off the blade after each cut. If necessary, go over your cuts until sure that all the wedges are completely separate. One by one, place a narrow metal spatula underneath each wedge and pull it away from the rest, giving them all total exposure to heat.

Place the sheet back into the oven and reduce the temperature to 375°F. Bake for 5 minutes more. Cool the wedges completely, on a rack.

3. To garnish and store scones: Before serving, if desired, give the tops of the scones a light dusting of powdered sugar. Or, to make a glaze, place 2 ½ cups sifted powdered sugar in a bowl and whisk in a couple of tablespoons of water—just enough to make a very thick mixture that falls back on itself in a ribbon, when the whisk is lifted from the bowl. If too thin, add more sugar and if too thick, add a few droplets more of water. Using the whisk, drizzle the glaze whimsically over the tops of the fully cooled scones. Allow the glaze to set for 1 to 3 hours, uncovered. After that, when no longer sticky, the scones can be individually wrapped. Store scones at room temperature, in an airtight container or individually wrapped with plastic wrap.

4. If you don’t have the pre-assembled Baking Powder Biscuit Mix:

For each batch of scones:

• Mix 2 cups unbleached all-purpose flour with
• 1 tablespoon plus 1 teaspoon baking powder
• 1 tablespoons sugar
• 3/4 teaspoon salt
• Whisk well and follow the rest of the recipe

5. Timing is Everything

For fresh-baked scones first thing in the morning:

The night before: Line your baking sheet with parchment paper. Place the biscuit mix and sugar in the bowl of your food processor and leave it there, with the lid on. Place the currants in a bowl, on the counter. Cut the butter into dice and leave it in the refrigerator, covered. Mix the cream, orange juice, zest, egg and the vanilla together and leave it in the refrigerator, covered. Assemble your egg glaze and refrigerate it, covered. Place a few tablespoons of sugar in a little bowl, for sprinkling, and leave it on your counter.

In the morning: Preheat the oven to 400°F. Cut the butter into the dry mixture, mix in the currants, add the wet ingredients, and follow the remaining instructions.

SHOPPING LIST

At-a-Glance Reminder of Ingredients

For the mix:

• 14 cups all-purpose flour
• 1/3 cup plus 2 tablespoons sugar
• 2 tablespoons plus 2 teaspoons salt
• 1/2 cup plus 1 1/2 teaspoons baking powder

For the pre-baking glaze:

• 1 egg, at room temperature
• 2 tablespoon heavy cream
• 2 teaspoons sugar
• 1/4 teaspoon pure vanilla extract

For the scones:

• 3/4 cup heavy cream
• 3 tablespoons orange juice (or thawed frozen orange juice concentrate)
• 1 extra-large egg
• 1/2 teaspoon pure vanilla extract
• 2 teaspoons minced orange zest (the colored part only)
• 2 cups prepared homemade Baking Powder Biscuit Mix (or see ingredients list above)
• 1/3 cup granulated sugar, plus more for sprinkling
• 6 tablespoons cold unsalted butter, cut into small dice
• 1/2 rounded cup dried (but supple) currants
• Unbleached all-purpose flour, as needed, for dusting
• Powdered sugar for dusting or for making a post-baking glaze, optional

From the supermarket shelf:

• 1 10-pound bag, plus 1 5-pound bag unbleached, all purpose flour
• Granulated sugar
• Fine table salt
• Baking powder
• Vanilla extract
• Dried currants
• Powdered sugar

From the refrigerated section:

• Extra-large eggs
• Orange juice (only if not using frozen orange juice concentrate)

From the frozen food section:

• Frozen orange juice concentrate (I prefer this to using orange juice)

From the dairy case:

• Heavy cream
• Unsalted butter

From the produce section:

• Navel orange

Comments (2)

• Scale of Muscle:
• Yield: about eight two-inch biscuits
•  View printer-friendly

Unlike yeast dough, which requires tough and persistent kneading by the cook, hands that touch biscuit dough have to be much gentler. For the tenderest biscuits, each kneading movement must be lighthearted and superficial, with the goal of just making the dough cohesive enough to be rolled (or patted) out. Homemade biscuits are usually a bit irregularly shaped after baking. Resist the temptation to work the dough aggressively, in the hopes of making the dough smooth. Most people would take a lopsided biscuit over a tough one any day. Whether sitting next to a mound of hot scrambled eggs at breakfast, or sharing the spotlight with a succulent roast chicken at dinner, these biscuits quickly become a family tradition, and one that always instills a wonderful sense of comfort and warmth.

Any time I’ve suggested a tool, a piece of equipment, or a culinary term that’s unfamiliar to you, you can go to Kitchen Management for more information.

For the biscuits:

• 2 cups prepared Baking Powder Biscuit Mix (or see below for single recipe)
• 3 tablespoons cold unsalted butter, cut into small dice
• About 1 1/3 cups heavy cream
• Additional all-purpose flour, as needed, for dusting
• 2 tablespoons unsalted butter, melted, to glaze biscuits
• Softened butter and/or jam, for serving

1. To set up: Line a thin, flat cookie sheet with ungreased parchment paper and preheat the oven to 400°F.

2. To assemble the dough: Place the biscuit mix into either a large mixing bowl or in the bowl of a food processor fitted with the steel blade. Add the cubed butter and, if not using a machine, cut the butter into the dry mix, using a hand-held pastry cutter or your fingertips. If using a food processor, pulse the diced butter with the dry mix. Either way, blend until the mixture looks like coarse meal. Pour 1 1/4 cups of the heavy cream into the bowl of dry ingredients.

If working with a food processor: add the cream to the work bowl and give it several quick pulses, just until the dry mix is thoroughly moistened and able to be turned out and handled.

If making biscuits by hand: Use a wide blending fork to, gently but thoroughly combine the wet and dry ingredients without overworking the mixture. As some of the flour becomes moistened by the cream, push that section of the dough to one side of the bowl and continue, until the dough resembles a moist, shapeless mass. (If dough seems too dry, add the remaining tablespoon or so of cream.)

3. To cut biscuits: Turn the mass out onto a lightly floured surface and knead it very gently, about 8 or 9 times, until it holds together (see the introduction of this recipe for more information.) Using a wooden rolling pin or a lightly floured hand, roll or pat the dough out to a thickness of about 1 1/2-inches. Using a floured 2-inch biscuit cutter, cut out as many rounds as possible, using a “straight down, up and out” motion. Lay the rounds on the prepared baking sheet and gather the scraps so you can gently knead them just to smooth the surface. Pat or roll the dough out again and cut out more rounds.

4. To bake: Brush the tops of the biscuits with melted butter and place the sheet into the center of the preheated oven until they have risen high and turn light golden brown, 18 to 20 minutes. Remove from the oven and serve hot, with softened butter and/or jam.

5. If you don’t have the pre-assembled Baking Powder Biscuit Mix:

For each batch of biscuits:

• Mix 2 cups unbleached all-purpose flour with
• 1 tablespoon plus 1 teaspoon baking powder
• 1 tablespoons sugar
• 3/4 teaspoon salt
• Whisk well and follow the rest of the recipe

Timing is Everything The unbaked biscuits can be prepared 24 hours ahead and refrigerated, covered well with plastic wrap. For best texture, bring the chilled dough close to room temperature before brushing with butter and baking.

SHOPPING LIST

At-a-Glance Reminder of Ingredients

For the mix:

• 14 cups all-purpose flour
• 1/3 cup plus 2 tablespoons sugar
• 2 tablespoons plus 2 teaspoons salt
• 1/2 cup plus 1 1/2 teaspoons baking powder

For the biscuits:

• 2 cups prepared Baking Powder Biscuit Mix (or see below for single recipe)
• 3 tablespoons cold unsalted butter, cut into small dice
• About 1 1/3 cups heavy cream
• Additional all-purpose flour, as needed, for dusting
• 2 tablespoons unsalted butter, melted, to glaze biscuits
• Softened butter and/or jam, for serving

From the supermarket shelf:

• 1 10-pound bag, plus 1 5-pound bag unbleached, all-purpose flour
• Granulated sugar
• Fine table salt
• Baking powder
• Jam (for serving)

From the dairy case:

• Unsalted butter
• Heavy cream

Watch the Video.

Comments (0)

• Scale of Muscle:
• Yield: enough dry mix for about 18 mugs of hot cocoa
•  View printer-friendly

Have you ever met a kid who didn’t welcome a hefty mug of rich hot cocoa on a chilly morning or after a day in the snow? For those of you that wonder what “real” difference it makes to use a homemade mix instead of a store-bought one, I urge you to try this recipe.

When you choose to use a bit of down time to make this dry concoction, in bulk, the benefits are not just limited to enhanced taste. For me, the biggest benefit has always been the nurturing “take away” as a parent, which is far greater than when tearing open a packet of those commercially prepared mixes (complete with dehydrated marshmallows, resembling space-rocks). So, if you have children or neighbors who have children, now’s the time to whisk, sift and store this terrific cocoa mix and make sure to stop and take notice at how different it feels, when you hear those wonderful words “This is so delicious!” Also, if you have friends who go skiing often, this cocoa mix makes a fabulous gift.

Special Equipment:

• Large triple-mesh wire sieve (not a fine-mesh sieve)
• 5-quart canister, preferably airtight

For the Cocoa Mix:

• 3 cups Dutch-processed unsweetened cocoa powder
• 4 1/2 cups superfine sugar
• 6 1/2 cups dry nonfat milk
• 1/3 teaspoon salt
• 1 to 2 teaspoons ground cinnamon (optional)

For One Mug of Hot Cocoa:

• 1/3 cup Mom’s Hot Cocoa Mix (use a bit more or less, depending on your desire for richness)
• 1 ½ cups boiling water or very hot milk, half and half or cream, or use a combination
• 1/2 teaspoon pure vanilla extract

Suggested Garnishes :

• Cinnamon sticks, for stirring
• Whipped cream (or pulverize a few hard peppermint candies and fold them into whipped cream with a bit of pink food coloring and then sprinkle the top with some more peppermint candy that’s been cracked into coarser pieces.)
• OR Big Marshmallows OR Shaved bittersweet or semisweet chocolate ((use a vegetable peeler) mini chocolate chips and a few mini marshmallows1) To assemble the mix: Whisk together all of the dry ingredients in a 6-quart bowl. Sift mixture through a large triple-mesh sieve into another bowl and then sift back into the original bowl. Store in an airtight 4- to 5-quart canister.2) To make a mug of hot cocoa: Place 1/3 cup of the dry mix into a mug. (Use less mix for a smaller cup.) Fill the mug with boiling water, milk, half and half or cream (or use a combination). Add vanilla and stir well, with a cinnamon stick, if using. Top with any of the suggested garnishes. If serving to young children, you might want to stir in a bit of cold milk just to take some of the heat off.Note: To shave chocolate, if using, run a regular vegetable peeler across a block of firm bittersweet or semisweet chocolate. Depending on the width of the chocolate you’re shaving, you will either get long curls or a fine dusting. Both are delicious. Store any extras in an airtight container.

At-a-Glance Reminder of Ingredients

• For the Cocoa Mix:
• 3 cups Dutch-processed unsweetened cocoa powder
• 4 1/2 cups superfine sugar
• 6 1/2 cups dry nonfat milk
• 1/3 teaspoon salt
• 1 to 2 teaspoons ground cinnamon (optional)

For One Mug of Hot Cocoa:

• 1/3 cup Mom’s Hot Cocoa Mix (use a bit more or less, depending on your desire for richness)
• 1 ½ cups boiling water or very hot milk, half and half or cream, or use a combination
• 1/2 teaspoon pure vanilla extract

Suggested Garnishes:

• Cinnamon sticks, for stirring
• Whipped cream (or pulverize a few hard peppermint candies and fold them into whipped cream with a bit of pink food coloring and then sprinkle the top with some more peppermint candy that’s been cracked into coarser pieces.)
• OR Big Marshmallows OR Shaved bittersweet, semisweet or milk chocolate (use a vegetable peeler) mini chocolate chips and a few mini marshmallows

From the supermarket shelf:

• Dutch-processed, unsweetened cocoa powder
• Superfine sugar
• Nonfat dry milk
• Marshmallows (optional)
• Peppermint candies (optional)
• Chocolate for shaving (optional)

From the spice section:

• Ground cinnamon (optional)
• Cinnamon sticks (optional)
• Vanilla

From the dairy case:

• Milk, half and half or heavy cream (all optional)

Comments (0)