RECIPE: Lemon Cranberry Scones

This morning I had a little extra uninterrupted time, so to celebrate I decided to bake something. For me, baking is recreation. The time it requires, not to mention the butter and sugar, makes it feel like a decadent luxury.

Since I was planning to go to church this morning, I could indulge in baking without eating the results all by myself. These lemony cranberry scones were shared at coffee hour after the service, though the ones in the picture above were set aside to enjoy here at home over the next few days.

Heavy cream the recipe calls for is not something I usually keep in the house. I did a search online and found a heavy cream substitute recipe that worked just fine, made from 3/4 cup milk and 2/3 c melted butter stirred together. I just added enough extra milk to make the 1 1/4 cup called for in the recipe below.

If you've never made scones before, you can watch the method in a video on gourmet.com, the only remnant of dear departed magazine, shut down last fall by Conde Naste Publishing, much to the disappointment of many. [I'm still sad about this loss. It was my only magazine subscription, always a delight to look through each month when it arrived. They tried sending me a few issues of Bon Appetit magazine in its place, but it just wasn't the same.] The original recipe for Dried Fruit Cream Scones, which I modified to create this recipe, is available on the Gourmet Magazine website. Both of these are now only accessible to registered users, but sign up is free, worthwhile, and doesn't require a divulgence of personal information in exchange.

I've listed quantities for this recipe that usually work. This morning, though, high humidity made the dough extra sticky. I stirred in extra handfuls of flour until the proper texture was reached. The resulting batch was not as fluffy and tender as they are under other circumstances. Even so, they were all eaten by friends conversing in summer sunshine on the church's freshly painted front steps or in the cool shade of the entryway.

LEMON CRANBERRY SCONES

• 2 c all-purpose flour, plus additional for processing cranberries & dusting kneading board
• 1 Tbs baking powder
• 1/2 tsp salt
• 1/4 c sugar
• zest of 1 lemon
• 3/4 c dried cranberries
• 1 1/4 c heavy cream (or milk/melted butter substitute cooled to room temperature)

GLAZE

• 2 Tbs butter, melted
• 3 Tbs sugar

1) Preheat even to 425F. Use an ungreased baking sheet or line it with baker's parchment.

2) Whisk together flour, baking powder, salt and sugar. Stir in lemon zest and set aside for at least 15 minutes to infuse dry ingredients with lemon flavor.

3) Chop cranberries tossed with 1 Tbs flour in food processor to desired size. Flour prevents dried fruit from sticking.

4) Stir heavy cream into dry ingredients to combine, until a rough, sticky mass begins to form. Do not over stir or scones will be tougher.

5) Flour a board and transfer the dough to it. Knead the dough 8-9 times, then pat into a square or rectangle about 1/2 inch thick.

6) For the glaze, still working on the board, brush top of dough with melted butter. Sprinkle evenly with sugar.

7) Cut the rectangle horizontally and vertically to make a 4x4 grid of 16 pieces. Cut these diagonally to form 32 small wedges. Alternately, pat the dough into a 10 inch circle, glaze and cut into 12 larger wedges.

8) Place wedges on baking sheet(s), allowing about 1/2 inch between small wedges. For larger wedges, allow up to 1 inch. Bake until light golden brown, about 15 minutes.

(c)2010 Kay Pere~Effusive Muse Publishing

BAKING: 1st Cake from Scratch!

Yesterday's Creative Output:

1 Chocolate Buttermilk Cake with Mocha Whipped Cream Frosting

2 8-inch round layers

Life can be home schooling for grown-ups.

That's how I see it. I've turned off the TV, where I'd just be watching other people do things, and I've tuned in to learning and doing things myself instead, using my unscheduled time to following my curiosity.

It has been a goal of mine for a long time to bake a cake from scratch. Why? I'm not entirely sure. Sense of accomplishment? Potentially delicious results? Happy husband?

It's one of those urges you don't question. You just go with it. But where to start?

For my first scratch-baked cake, I meticulously went through all my cookbooks and compared all the chocolate cake recipes (no exaggeration). If I was going to put in the effort to bake a cake this way, I wanted to understand what I was doing and what the options were. I wanted to maximize the chances of success. Nothing is more discouraging to a novice baker that an unpalatable result the first time out.

At the risk of revealing the level my enjoyment of detail and depth, and looking a little crazy in the process, here is a picture of the table I created and filled in with ingredient quantities from 18 different chocolate cake recipes (not including the flourless or chiffon varieties).

Earlier this week, when the number of choices and amount of information was feeling overwhelming, I put this chart together so I could look for patterns. I enjoyed imagining each one as I looked over the recipes.

That's probably why I have so many recipes collected and organized into binders on a shelf in our kitchen. I read recipes the way some people read trashy novels.

Though the cake in the picture above wasn't from the recipe I ultimately used, the photo supplied inspiration for the finished result.

Some recipes used powdered unsweetened cocoa, some solid, some Dutch-process, some non-Dutch-process (wasn't even sure what this meant when I started). Some specified butter or shortening or vegetable oil, or milk or water or buttermilk or yoghurt or sour cream, white sugar or light brown sugar, baking powder and/or baking powder and/or salt. And so on. A lot to understand.

Got a wide variety of reactions when I told people I was planning to bake my first cake from scratch this week--everything from "Why would you want to do that?" to "You've got to try this great frosting recipe!"

Ultimately, I took a friend's advice and chose a recipe with buttermilk for my first attempt. She said it would be more moist. For the frosting, I decided on a flavored whipped cream for simplicity's sake--I already knew how to whip cream and add things to it. Other frostings required unfamiliar steps. One can only take on so many unfamiliar steps at one time.

Mixing the cake ended up not being a big deal. Creaming butter and sugar together on a stand mixer? I knew how to do that. Easy! Measuring and sifting together dry ingredients? I could do that. Again, easy! Breaking eggs? Mixing it all together? Putting the batter into the greased and floured pans? All easy!

Why had it seemed to overwhelming to begin with? Too many choices. Multiple steps examined as a whole. The print began to swim on the page. Until I took it all a little at a time.

Choose and do! That's it.

This is an approach that applies to any other undertakings. Face down the feelings of being overwhelmed by choices and the worry about making the best one. Take the time you need to understand what you're about to do, as much as you can without having done it, then choose and do! Or just jump in and try stuff, see what works and what doesn't. Either approach works.

Many kinds of knowledge only come from the doing.

Three years ago I decided I wanted to learn to bake my own bread. Now I'm very comfortable with the process and enjoying experimenting with methods, inventing my own recipes. I would love to get to this point with other areas of cooking.

Cooking is just another thing to know, useful knowledge with edible results. It's a way of relating to the things that us bring sustenance. It's the raw material for an enjoyable experience, sitting down with others to converse.

So many of the other creative things I'm involved in are what I would call "long cycle" activities.

From concept and clay to finished piece to gallery or market is a relatively long cycle, on the scale of weeks or months, sometimes years. From concept to song to performance to recording to distribution is another long cycle of months or years.

Baking is a creative activity with a "short cycle" from beginning to end, just a matter of minutes or hours. The recipe I chose said "2 1/2 Hours Total, including cooling, 25 minutes active." A small investment when I know we will enjoy this cake all week.

Besides, what else was I going to do? Watch TV?

[I have chosen not to include the recipes I used, leaving the fun for you to choose your own. Both cake and frosting recipes came from "A Piece of Cake", by Susan C. Purdy, which has 380 recipes for all varieties of cakes and frostings--purchased used for $3 at last spring's library book sale.]

ECO ACTION: Sprouts

When I saw this morning that Colin Beavan had mentioned sprouting on his No Impact Man blog as an easy way to start growing your own food, I just had to join the fun.

This quart jar of sprouts was started last Wednesday with 1 Tbs each organic radish, red clover, and alfalfa seeds, rinsed and drained twice a day morning and evening each day since.

In this picture are the sprouts remaining, and continuing to grow, after I've already enjoyed several servings atop salads and on sandwiches.

Growing my own sprouts is a two-fold environmental act.

First, I'm avoiding the environmental costs associated with grocery store packaging, storage and transportation.

At the same time, I'm returning the means of production to the hands of the people (well, this one person) while becoming more engaged with and aware of where my food comes from--actual living, growing things. This, for me, has value for both body and spirit.

If I were to buy sprouts at the grocery store they would be packaged in a one-time-use plastic carton which required energy to make and would require additional energy to recycle. My glass jar may have been more energy intensive to produce, but it is essentially infinitely reusable. Grocery store sprouts are started off site, transported to the store, refrigerated and misted until purchase, transported home, then must be refrigerated until they're used up. Because they're sold at peak growth, they have a shorter useful life for the consumer. When I've bought grocery store sprouts I rarely use them up before they start to get slimy.

Today, this tiny forest in a jar is sitting on an old wooden trunk by a south-facing window in our kitchen, while heavy snow falls outside.

It is a reminder that spring is just around the corner, a reminder of the force to grow contained within all living things, including myself.

(c)2010 Kay Pere ~ Effusive Muse Publishing

BOOKS: Library Sale Re-Re-Revisited

Bibliophile's Bounty: For $5 and a Brown Paper Bag

I'm 'fessin' up.  I've been to the library book sale four times this week.

I went the first time last Saturday, on the initial day of the sale and came home with an armload of books.  Then again on Monday because I thought everything was half-off, but it wasn't.  And again yesterday, Friday, because everything really was half-off.

Finally, I stopped in today for the final day $5 fill-a-paper-grocery-bag-full-of-books sale.

I fit all of the following (plus some books to give not listed here) inside the brown paper grocery bag I was given a the door.  In no particular order:

COOKBOOKS

• A Piece of Cake by Susan G. Purdy
• Wooden Spoon Kitchen: Meet and Potatoes and Other Comfort Foods, by Marilyn M. Moore.
• Chocolate by Nika Standen Hazelton
• Cookies: Food Writers' Favorites edited by Barbara Gibbs Ostmann and Jane Baker
• plus one (don't peek, Shaun) for a gift

MISC Non-Fiction and Reference

• The Macmillan Visual Dictionary
• Fast Food Nation by Eric Schlosser
• The Education of Henry Adams by Henry Adams (autobiography)
• The Matisse Stories by A.S. Byatt
• Solitude: A Return to the Self by Anthony Storr
• Third Person Rural by Noel Perrin
• Sheer Joy: Conversations with Thomas Aquinas on Creation Spirituality by Matthew Fox
• How to Make Amulets, Charms and Talismans by Deborah Lippman and Paul Colin
• plus several for gifts

CHILDREN'S

• The Complete Grimm's Fairy Tales, Commentary by Joseph Campbell
• Over the River and Through the Woods by Lydia Maria Child, pictures by Brinton Turkle
• Charlotte's Web by E. B. White
• How You Talk by Paul Showers 1966 Hardcover (about how your voice works)
• Wee Sing and Play by Pamela Conn Beall and Susan Hagen Nipp (with cassette tape)
• The Book of Kids Songs: A Holler-Along Handbook by Nancy Cassidy  (with cassette tape)
• plus about a dozen more to give to a couple of special girls

Not bad for $5.

The books I bought half-price yesterday will mostly end up as gifts for other people, but for my studio library I found "American Folk Songs for Children," by Ruth Crawford Seeger 1948.  It's The original hardcover edition, filled with traditional songs and accompanying activities.  I sat at the piano yesterday evening for quite a while playing and singing my way through it.

Thanks to my four trips to the book sale this week the "Friends of the Mystic & Noank Library" are about $50 richer.  With cutbacks to the CT State budget funding for libraries this year, I'm sure it will be put to good use.

And I have a wealth of reading material, some 60 or more new-to-me volumes to savour and share.

BOOKS: Library Sale

Today's fabulous finds at the library's annual used book sale:

• "Larousse Gastronomique" [!!!!!!!] by Prosper Montagne, 1961 Edition
  
• Chambers Murray Latin-English Dictionary
  
• "The Poetry of Robert Frost: All eleven of his books-complete," Edited by Edward Connery Lathem
  
• "Last Child in the Woods: Saving Our Children from Nature-Deficit Disorder," by Richard Louv
  
• "Between Jihad and Salaam: Profiles in Islam," by Joyce M. Davis
  
• "Illuminating the Path to Enlightenment," by the Dalai Lama
  
• "Reader's Digest Merry Christmas Songbook"
  
• "Women's Diaries of the Westward Journey," by Lillian Schlissel

Total=$22

BREAD: Project Sourdough Day 4~Garlic Oregano Breadsticks

The house smells like an Italian bakery today.

But I'm beginning to feel a little like Seymour Krelborn in "Little Shop of Horrors."

Every day I give the sourdough starter a little water to drink and a little flour to eat ...

... and it grows.  

Because I decided four days ago not to throw away the surplus every time I feed the starter, our kitchen is now being overrun by baked goods.

First eight large sandwich rolls.  Then two loaves of cinnamon bread.  Now a dozen 14-inch garlic oregano breadsticks.

Or is that Bread Schticks!

Tomorrow I'm forming the extra into a ball and putting it in a bowl in the refrigerator for 24 hours to rise very, very slowly.  I need a break!

I'm beginning to remember why I got stir crazy the last time I worked to wake the sleeping the sourdough starter.

Here's what I added to the basic sponge today:

3 cups all purpose flour

1 tsp instant yeast

1 tsp salt

1 Tbs olive oil

1 Tbs dried oregano

1 tsp garlic powder

2 large cloves fresh garlic, peeled and pressed

The  starter seems to be taking over the leavening process.  Tomorrow's loaves will be made without any added powdered yeast.

I have no energy for a detailed explanation of the process this time.

Just: mix it, knead it, put it in a greased bowl, let it rise, punch it down, let it rest, cut it into 12ths, roll these into logs then twist and stretch, place them on two baking sheets  sprinkled with cornmeal, let them rise, bake at 400F for about 15 minutes switching top and bottom sheets midway through, cool on a rack.  Eat!

This turned out really well.  As have the other improvised bread recipes.

Tomorrow I'll post about the book, "Ratio," that's provided the knowledge and therefore the courage to become an experimental baker.

BREAD: Project Sourdough Day 3~Cinnamon Loaves

I inhale deeply.  The house smells of cinnamon and bread.

Sourdough Cinnamon Loaves were today's use for the surplus flour/water/yeast mixture produced as I continue to reactivate my long-dormant Idaho sourdough starter.

This time I used the ingredients from a recipe for basic sweetbread dough, though in slightly different proportions.  I cut all of the additions by about half from the original recipe.  I don't like a cinnamon bread that's too sweet or too buttery because I can't eat as much of it at one sitting.

All this week I've got a schedule that looks like Swiss cheese.  I can't work on anything that requires focus for many hours at a stretch.  I can't get covered with dirt in my garden or clay in the pottery studio because I'd soon have to get cleaned up for some obligation where I have to be presentable.

Baking bread as a creative activity works well around such a schedule.  Hands on time comes in small increments of 15-20 minutes and rising time can be controlled somewhat by placing the dough in a comparatively warmer or cooler environment.

I know a busy mom from an Italian family who mixes up a ball of dough first thing in the morning each day, places it in the refrigerator to rise very slowly all day, takes it out when she gets home and makes it into pizzas, or plain Italian loaves, or bread sticks, or herbed rolls.  Quicker than a trip to the grocery store.

So here was the process for today.

After reserving a cup of starter for the next cycle, I added the following to the remainder with a whisk:

1 cup Milk

2 1/4 tsp Rapid Rise yeast

4 Tbs Melted Butter

1/2 c sugar

1 Egg

To this batter, I gradually mixed in approximately 5 1/2 cups of All Purpose Flour.  I didn't realize that I'd have to add so much more flour than I had yesterday (only 3 1/2 cups) to compensate for the extra liquid from eggs and milk.

The first two cups of flour were mixed in by hand with a whisk, one cup at a time until no lumps remained, working air into the batter.  The next cup and a half was mixed in first with a wooden spoon, then kneading by hand in the bowl.  Transfered to a floured wooden board for kneading about 10 minutes, where addition flour was worked in.  The dough was very soft and sticky.

The ball of dough was placed in a large greased bowl, turning to coat, then allowed to rise until doubled.

I had a lot going on today, so I purposely left the dough to rise in a cool place to slow it down.  It went into the bowl at about 8:00  this morning and wasn't ready to punch down and form into loaves until about 2:00 this afternoon.  Even then it hadn't quite doubled.  In a warm (80-105F) place this would have taken probably 2 hours or less, instead of 6, though the low percentage of yeast to flour probably slowed things farther.

[If I'd really wanted to delay the rise, I could have put the bowl in the refrigerator, as I did when I had to go out on Sunday with the sandwich rolls formed and sitting on a baking sheet.  They went into the fridge covered with a damp dishcloth until I got home, then they were taken out to finish rising.]

At that point, I divided the dough into four equal portions, pressed each out by hand into 8x12 inch rectangles.  Laid two of these next to each other on the kneading board and sprinkled them generously with cinnamon-sugar mixture, then placed the other two on top of the first two, sprinkled again.   The two separate stacks were rolled up into 8 inch oval loaves and placed in 5x9 inch greased loaf pans.  Tops were sliced with a knife about 1/2 inch deep and more cinnamon-sugar sprinkled on top.  

I warmed the oven slightly then turned it off and placed the pans inside for a quicker rise before baking.  After doubling (about 2 hours later while I taught lessons), I baked the cinnamon bread for about 25 minutes at 400F, covering the tops loosely with foil part way through to prevent over browning.

Turned out onto a wire rack to cool.  Probably should have greased the pans more thoroughly.  The sugar in the loaves caused the to stick in places.

-----------------------------------------------

INSIGHTS about the sourdough starter:

• Tap water contains chlorine.
  
• Chlorine kills micro-organisms (including bacteria, fungi, single celled organisms, etc).
  
• Yeast is a kind of micro-organism (a fungi).
  
• Sourdough starter is a symbiotic relationship between yeast and bacteria
  
• Using tap water in my sourdough starter may kill off some of the yeast and bacteria, making it harder to activate.

SOLUTION: use filtered water or water that's been left out uncovered for several hours to allow the chlorine to evaporate.

BREAD: Project Sourdough Day 2~Sandwich Rolls

I began the process of reactivating my long-slumbering sourdough starter yesterday.

The instructions I have say to whisk 2 cups of water and 3 cups of flour into 1 cup of starter in a large bowl, then cover.  This is then left for at least 12 hours at room temperature or slightly warmer.

When the starter is fully active it will double in size, becoming bubbly, aromatic, and viscous.

If activity is minimal, one cup of the mixture is saved to undergo the same steps until in begins to double.  Sometimes this can take several days.  The instructions say to discard the extra flour/water mixture each time.

Discard?!  Perfectly good flour and water lightly tasting of sourdough?  That's just silly.

I decided to do some freestyle baking.  I called on my two years of bread baking experience to combine techniques, quantities, and various recipes so we could make good use of this surplus.

After reserving 1 cup of the restarting starter, to the remainder I added the following:

2 1/2 tsp Instant (aka Rapid Rise) Yeast Powder*

1 tsp Salt

2 Tbs Olive Oil

1 Tbs Sugar

Approx. 3 1/2 cups All Purpose Unbleached Flour

The additional yeast was necessary because the sourdough yeast was still in the process of re-colonizing the starter and wouldn't be able to provide enough leavening to make the dough rise.

*"Instant" Yeast is OK to add directly to liquid mixtures vs. "Active Dry" which has a coating that needs to be dissolved before combining and is slower acting.

The soft dough was kneaded for 8-10 minutes on a floured board, working in the last half cup of flour.  This was formed then into a ball, placed and turned over in a greased bowl to coat, covered with a damp towel and kept in a warm place to rise until doubled (about 2 hours).

After the dough had doubled, it was punched down the dough, turned onto the floured board and cut it into 8 equal pieces.  These were formed into balls and placed on a greased baking sheet.

I brushed the top of each roll with an egg wash (1 egg whisked with 1 Tbs of water) and sprinkled variously with: sesame seeds, poppy seeds, dried onion flakes and crumbled rosemary.  These were then allowed to rise again until doubled.

Baked until lightly browned at 375F for about 18 minutes, then cooled them on a wire rack.

All this was improvisation.  And they turned out just the way I'd hoped.  We shared a roll with rosemary and onion flakes right out of the oven.  The rest will be for sandwiches this week.

We'll be enjoying a lot of fresh baked bread this week as I continue to feed and reactivate the starter, and find new ways to use up the surplus.

ECO ACTION: WK3 Farm Share & Project Sourdough

Aren't they pretty?  Four kinds of lettuce, endive, colorful chard, and eggplant starts.  I opted for the eggplant plants in place of rhubarb this week when given the choice.

Six glorious eggs, voluminous Asian greens (tat soi, bak choi? ... now I'm all confused about which is which) mustard greens, and kale.

Used this past weeks supply in much the same way as the week before: stir fry; steamed greens; salads; eggs in tapioca pudding, baking and hard boiled.  Had some Asian greens left over at the end of the week that I'll process for freezing by blanching, if that's possible.   I think they'd be good in soups this fall and winter.

I'm looking forward to finding some new recipes for the Asian greens.  Found one recipe for a fresh salad with a homemade dressing, raspberries, pears (out of season right now so I'll probably substitute something else) and toasted walnuts that sounded really good.

___________________________________________

YARD SALING

My yard sale mojo wasn't as good this week, but that's OK.

I came home with a brand new set of 3 stainless steel springform cake pans in graduated sizes for only $3, still in their original packaging.  I think I have two of each size now so I can do layer cakes.  All hypothetical at this point.  I have yet to bake a cake from scratch.  That's one of my goals for this year, to begin to learn scratch cake baking.

___________________________________________

PROJECT SOURDOUGH

I restarted "Project Sourdough" this evening.  I took the jar of starter out of the fridge, poured it into a large glass bowl, fed it the designated flour and water mixture, covered the bowl with an inverted dinner plate (no plastic wrap), then placed the bowl in the oven (off) with the light on to keep it warm.

This sourdough starter was given to my uncle (my father's brother) and his wife by an old homesteader they lived with in Idaho back in the 1940s.  When my parents and brothers visited them back in the 1950s they brought some of the starter back to California with them so they could make the same wonderful sourdough pancakes they'd enjoyed there.

It's been propagated and passed along ever since.  I got this batch from my oldest brother, Paul.  Flew across the country from California to Connecticut in my suitcase, wrapped in multiple layers of Ziploc bags and bubble wrap, carefully labeled for the benefit of wary TSA inspectors.

It's been in hibernation in the refrigerator for a while.  Tonight's feeding will begin the process of reawakening the yeast.  With any luck they'll be some tasty bread baking ahead.

The idea is to take one more item off the grid by producing my own yeast for baking just like our great-grandparent probably did.  No impact from manufacturing, distribution and preserving like jar or cake yeast. For only the cost of water and flour.  Continually renewable and always available.

I'll probably still use regular yeast for some bread baking, but this will provide another low-impact option.

ECO ACTION: Cast-Iron Skillet

Yesterday, I scored a sturdy 10-inch cast-iron skillet at a yard sale for only $2.

I'm planning to replace all my current non-stick pans (the coating is a kind of plastic) with well seasoned, previously own cast-iron ones.  Non-stick coatings have been shown end up in the food we cook, then stored in the body where they potentially can have undesirable health effects.  You can read more here and also here.

When I got the new-to-me skillet home yesterday, B commented that it still had a crusty layer of 20-year-old eggs cooked onto the bottom.  I think he's right.  Someone probably got frustrated with the necessity of hand washing the pan, gave up and put it away unwashed.

For a savings of $16 over the cost of a new cast-iron skillet, I could put the time into reclaiming this one.  So this morning I set about cleaning and re-seasoning it.

First, I used a forbidden Brillo pad and some scouring powder to remove the offending eggs and who knows what else.  Followed this with a paste of baking soda and dish soap allowed to sit for a while, then much rinsing, wiping, scraping, and rewashing.  Maybe 30 minutes total, hands on.  By the time I was done no trace of the original funky smells or sticky, greasy scum layer remained.

Once the pan is seasoned again I'll wash it much more gently, using only hot water to rinse and a towel to wipe, scraping if necessary, but no abrasives and no soap.

Next, I used the skillet to cooked some bacon.  Bacon grease is supposed to be the best for seasoning a cast-iron pan.  I rarely cook bacon, but when I do used a teflon coated, non-stick pan.  And I always burn the bacon.  This was the first time I'd cooked with cast-iron.  What a difference!  It heated very evenly.  The bacon turned out just like in the picture books.

I used the bacon drippings, as instructed, to rub over the surface of the skillet before placing it in a 300F oven (for 2 hours).  The goal is to form a naturally baked on non-stick black coating.

The skillet is in the oven now.

I think it's time to assemble some BLTs.