Cinnamon Spiced Scones

This dough throws together before the oven heats up!  Can't get any easier than that.

Cinnamon Spiced Scones

1 1/2 cups all-purpose flour
1/4 cup granulated sugar, plus more for sprinkling
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
6 tablespoons (3/4 stick) unsalted butter, chilled and cut into cubes
1/2 cup buttermilk, plus more for brushing (buttermilk substitute: 1/2 cup milk + 1/2 tablespoon apple cider vinegar)

Preheat oven to 450°F. Line a large baking sheet with parchment paper or a silicone baking mat.

In a food processor, combine flour, sugar, baking powder, salt and cinnamon, then pulse to blend. Add butter, scattering it over the flour mixture.  Pulse until the butter is pea-sized, about 6-8 times. Add the buttermilk, then pulse until moist crumbs form, about 6-8 times.

Transfer mixture to a large piece of plastic wrap.  Use the wrap to gather the crumbs together, then press the dough into a 1” thick disc about 5” in diameter. Peel away plastic wrap.  With a sharp knife, cut the disc into 6 wedges.
 

On the prepared baking sheet, arrange scones 1” apart.  Lightly brush each with buttermilk, then sprinkle with sugar (I used a coarse variety for this).  Bake until golden brown, about 16-18 minutes or until a toothpick inserted in the center comes out clean.

Serve with pumpkin butter!
 

 

From here.

How Cookie Butter Conquered the World, Vol. 2: Gelato

My philosophy is that anything that's good on its own is even better in gelato.

 

Cookie Butter Gelato

INGREDIENTS
Plain Base*
1 cup cookie butter (I used Trader Joe's crunchy variety)
1 teaspoon pure vanilla extract
4 tablespoons Frangelico or amaretto (or a blend of both)
1/8 teaspoon xanthan gum (optional)
12 Speculoos bicsuits, crumbled
 
PREPARATION
Make the Plain Base (below), adding the cookie butter as described and chilling as directed.

Whisk into chilled plain base the vanilla extract, Frangelico/amaretto, and xanthan gum (if using).

Pour the mixture into the container of an ice cream machine and churn according to the manufacturer's instructions.  Add the crumbled Speculoos 5 minutes before the churning is completed.  Transfer to an airtight container and freeze for at least 2 hours before serving.

* Plain Base
INGREDIENTS
2 cups whole milk
1 cup heavy cream
4 large egg yolks
2/3 cup sugar

PREPARATION

In a heavy-bottom saucepan, combine the milk and cream.  Place over medium-low heat and cook, stirring occasionally so a skin doesn't form, until tiny bubbles start to form around the edges and the mixture reaches a temperature of 170F.

Meanwhile, in a medium heat-proof bowl, whisk the egg yolks until smooth.  Gradually whisk in the sugar until it is well incorporated and the mixture is thick and pale yellow.  Temper the egg yolks by very slowly pouring in the hot milk mixture while whisking continuously.   Return the custard to the saucepan and place over low heat.  Cook, stirring frequently with a wooden spoon, until the custard is thick enough to coat the back of the spoon and it reaches a temperature of 185F.  Do not bring to a boil.

Pour the mixture through a fine-mesh strainer into a clean bowl.  Add the cookie butter and stir until melted and incorporated in.  Let cool to room temperature, stirring every 5 minutes or so.  To cool the custard quickly, make an ice bath by filling a large bowl with ice and water and placing the bowl with the custard in it; stir the custard until cooled.  Once completely cooled, cover and refrigerate until very cold, at least 4 hours or overnight.

Pumpkin Butter

Guess what you're getting for Xmas if you know me?  Part of the gallons of pumpkin butter that somehow emerged from two tiny sugar pie pumpkins that I could swear were much smaller than the finished product.  

I roasted and pureed pumpkin for this for the first time to see what it was like.  And it was exactly like a complete pain in the ass, so I think in future I will be happy with canned.  You can do as you please - this will come out great either way.

Pumpkin Butter

8-8.5 cups pumpkin puree (approximately two sugar pie pumpkins if you're mad enough to do your own)

½ cup unfiltered apple cider

¼ cup Calvados or other apple liqueur (optional)

1 cup brown sugar

7-8 tablespoons maple syrup, to taste

2 tablespoons ground cinnamon

1 teaspoon ground nutmeg

2 teaspoons fresh lemon juice

1 teaspoon vanilla extract

pinch of salt

Add pureed pumpkin to a large saucepan.  Add the brown sugar, apple cider, Calvados (if using), maple syrup, cinnamon, and nutmeg.  Cover with lid and prop lid ajar.  Over medium-high heat, stir well until completely blended and bring to a low boil.  Reduce to low and cook for about 10 minutes, or until it's as thick as desired.  Keep the lid ajar throughout the cooking process - and be careful as the stuff bubbles and splatters like a boiling mudpot at Yellowstone.  Remove from heat and stir in vanilla, salt, and lemon juice.  Spoon into prepared jars (enough to fill 10 jam-sized jars) and seal according to manufacturer's directions.

Raspberry Marzipan Coffeecake

What do you do on a holiday? Well, make good stuff that's bad for you, of course.

Raspberry Marzipan Coffeecake

Cake

2 cups flour
3/4 cup sugar
1/4 cup butter, softened
1 cup milk
2 teaspoons baking powder
1 teaspoon vanilla
1 teaspoon almond extract
1 tablespoon Chambord or other raspberry liqueur
1/2 teaspoon salt
1 egg
3.5-4 ounces almond paste, finely chopped
2 cups fresh raspberries

Streusel

1/3 cup flour
1/4 cup sugar
1/4 cup butter, cold and cut into small pieces
1/3 cup slivered or sliced almonds

Heat oven to 350F.  Grease 9-inch square pan.  In small bowl, mix 1/3 cup flour and 1/4 cup sugar.  Cut in firm butter, using pastry blender until crumbly.  Stir in almonds.  Set aside.

In large bowl (or stand mixer), beat all coffee cake ingredients except almond paste and raspberries on low speed 30 seconds.  Beat on medium speed 2 minutes, scraping bowl occasionally.  Spread half of batter in pan.  Sprinkle with half each of the almond paste, raspberries, and streusel.  Repeat with remaining batter, almond paste, raspberries, and streusel. 

Bake about 60 minutes or until toothpick inserted in centre comes out clean.  Serve warm or cool.

  

South African Lamb and Tomato Stew

This recipe is courtesy of my friend Dries, who makes some fantastic meat and stew dishes. This uses spices I've never tried in a stew, and it is AMAZING.

South African Lamb and Tomato Stew

2 3/4 pounds lamb meat, cut into 1" cubes (beef can be substituted if desired)

3 14-ounce cans crushed tomatoes
3 tablespoons sunflower or olive oil
2 medium onions, peeled and chopped
½ teaspoon ground ginger
½ teaspoon cardamon
1 teaspoon dried coriander seeds
10 black peppercorns
1 1/2 teaspoons dried fennel seeds
1 1/2 teaspoons dried thyme
3 garlic cloves, pressed or finely chopped
Salt and cracked black pepper to taste
1 tablespoon chutney
¾ cup dry white wine

2 russet potatoes, cubed (peeled if desired - I never do)

Take the coriander seeds, peppercorns, fennel seeds, and thyme and crush into small bits (I used an electric coffee grinder for this purpose).  Mix with the ginger and cardamon and set aside.

Preheat oven to 325F.  Heat the oil in a large oven-safe pot.  Brown the meat and then remove from pan and set aside.  Add the onion and saute until translucent.  Add the meat again and stir through. Add the herb/spice mixture and garlic and stir through.  Add the tomatoes; season with salt and pepper to taste.  Place lid on the pot and cook covered for 3-3½ hours.  Add potatoes after pot has been in the oven for two hours.  Check on the dish approximately every 45 minutes to ensure that it still contains enough moisture (If it looks a bit dry, add some water).  At the end of the 3-3½ hours; add the chutney and white wine and cook uncovered for a further ½ hour.