Scones do not keep well. Best the morning they’re made, it’s better to make/eat them at home.Jump to Recipe
Here in the U.S.–as opposed to the UK and Ireland where scones are a little more demure– we happily load scone dough with big chocolate chunks, any sort of fruit on hand, coconut, nuts, citrus, and often a little more sugar just because. Icing or at least a drizzle–vanilla, lemon, orange, maple, dark chocolate with salt– is not out of the question on top! And we STILL could gild that lily with a little more butter. What?? We seem to always go big or go home on this side of the Atlantic. I’ve made them every which way over time, though not yet with icing, (scroll down to IF YOU LIKED THIS… to see other More Time scones ), and being an American of Scots descent, I like to consider my options. With a big box of ripe Italian plums resting in my fridge, I opted to 1. freeze most of them for later–hello, Thanksgiving desserts and 2. make some decadent, American-style scones. Had I heard of or made plum scones before? No, but that wouldn’t stop me, would it? I just might be more American than Scots.
What makes you feel rich? Ok, well, money would work for us all; I know. But for each of us there’s a little something or a big something (maybe more than one) that creates enough comfort in our heart to make us sigh and feel as though we need nothing more at all. Could be that once in a blue moon moment when all the wash is done and folded or perhaps after the fall garden cleanup is completed and the tulip bulbs are planted. A night after a long work project ends successfully. Close friends coming to stay for a few days. The day your afghan (or toychest) is finished, washed, and mailed. A night alone with your favorite movie of all time. (Mine is: “It Happened One Night.” That or “Michael.”) A lunchtime when the whole family is together. Might also be a full freezer. Walking a 5K; you’ll note that doesn’t say run. A case of canned tomatoes stored away for winter spaghetti sauce. For me, it’s also when there’s a slow cooker full of lusciousness bubbling all day long, promising an all-you-can-eat dinner and giving me a free day. (Hello, sleazy novel!) I feel even richer if I’ve time to bake a little something to go alongside that happy pot of goodness. A bread, simple or not, made especially to go with one particular meal. That’s really rich. This week’s jalapeño-studded peach cornmeal muffins are just such a bread. Even more so as they’re not your typical muffin. With their sweet-savory profile, they’re kind of on the special side despite their easy preparation and basically simple nature. If you’re on your toes, they’re made and baked and on the table in under 45 minutes, including preheating the oven — a must for big, round-domed muffins.
Going on vacation next week....details at the end of the post. See you in September!
When I was a younger woman, I had no time for breakfast. Of course I choked down all the coffee I could manage and then, on high throttle, ran to catch the bus for work or jumped in the car to run kids to school. By lunch I was Starved with a capital “S” and surely ate more than I needed. I particularly remember drinking chocolate milk with my noon meal every day for one year of my short teaching career. (I also had to buy new and larger pants that year. It only takes one constant change, you see.) It wasn’t that I hadn’t been raised to eat a good morning meal; I had. Thanks, Dad. Somehow that daily oatmeal had gotten lost in the shuffle along the way, perhaps at college, much to my detriment. One fateful fall, however, weight having finally gotten the best of me, I joined Weight Watchers (WW). The doctor also called me on my caffeine habit; sigh. (I drink half-caff now so I can still have a humongous mugful.) If you know anything about WW and particularly old school WW –before points–you’ll know you must eat breakfast. You’ll fall flat on your face if you don’t. While I’m still a faithful member of the WW tribe (I’d be even larger if I weren’t), I also have become even more attached to the idea of a filling, substantial breakfast so I don’t lean into snacking or want two lunches. Plus I simply love breakfast!
Aside: Why have I done WW for so long? It keeps me honest. Can’t forget that ice cream bar if you’re tracking everything you eat.
A lighter fruit-filled treat for car trips, beach picnics, or early morning coffee.Jump to Recipe
My friend Pam is a multi-talented woman. She enjoys a stunning alto solo voice; cooks like a fiend; entertains largely and comfortably; cultivates a wry wit; is an avid reader; makes a devoted wife, mom, church member, and friend; plays a mean piano, and –the thing I might most envy– is the epitome of organization. What most people don’t know about Miss Pam is she’s also a fine gardener who loves and generously shares the bounty of her craft. While summers here in the front range are late and short with cool nights, she still manages to get a crop or two in each year despite two black Labrador retrievers romping all over her big backyard. Best sous and husband Dave and I are often the recipients of her largesse when the weather warms and the other day Pam’s husband Lee drove over for a visit toting some of her rhubarb along as a gift to us. As rhubarb keeps pretty darned well in the fridge, I didn’t worry about using it quickly. Needing a snack on the not-too-sweet side yesterday, though, I soon heard that rhubarb calling my name, whispering, “bake, bake, bake…” and pulled it out to see just exactly how much she’d sent. To be on the safe side, I chopped it up and measured it to find I easily had a cup plus. Not enough for a pie or a cobbler, there was plenty for a simple cake or quick bread if I included another fruit in the mix. With a side-eyed sniff at the counter, it was apparent the partner needed to be bananas. Then again, I’d never heard of rhubarb and bananas. You? Turns out: It’s a match made in heaven.
Use mini chocolate chips so the chocolate doesn’t overwhelm the almond and strawberry flavors.Jump to Recipe
Since the coronation of King Charles and the American Mother’s Day fall just over a week from one another, I couldn’t help but think of making scones in honor of both events. (Of course I watched the whole coronation…well, at least from the time I awoke. Enchanting it was – especially the choir.) There’s nothing like a basket of gorgeous scones to set off a festive brunch or holiday tea and they’re both easy to make (I promise!) and very fast, particularly if you use a food processor. The only big decision will be….What kind of scones will you make? Scroll down for ideas or if you’re quite serious, you can order the wondrous Scots baker and fiction writer, Sue Lawrence’s fine book, SCOTTISH BAKINGfor the real deal scoop. I had a basket of lovely fresh strawberries on hand and a small jar of toasted almonds leftover from a salad, so there was little question about what I’d do. I adore strawberries with chocolate, so I thought I’d toss in just a few mini chocolate chips to gild that lily and quite soon, Strawberry-Chocolate Chip Scones with Almonds were born. And, if I do say say so myself, they’re fabulous. I want them again.
I’m not a big cake baker and certainly not much of a cake eater, but lately I find myself working on cakes. There are probably a few reasons but one is the number of impressive cakes posted on Dorie Greenspan’s engaging and active facebook group, BAKE AND TELL. Some of these folks bake their kids’ favorite chocolate birthday cake (more my speed) and others create pastry visions (think marzipan) unseen at many professional bakeries. Yikes. But it’s all fun and there’s lots of learning and togetherness– the internet at its best. Another thing going through my mind has been finding a cake my good friend Tony can eat and still stay on his healthy regime, which means no white flour, no dairy, and not much sugar. (I’m nearly there on that one; a pan of cake with his name on it is in the freezer for the next time we play Pinochle. We’ll see what he thinks.) This last Sunday, I woke early to drink coffee and exercise (I know–me?!) and saw a few cartons of sorta sad-lookin’ berries (Poor babies.) in the fridge when I got the milk. There was also a container of ricotta — couldn’t even remember what I’d needed that for, but it passed the sniff test. What could I make with berries and ricotta? Well, folks, that’s what Google’s for, isn’t it? Up came Ina Garten’s“Blueberry Ricotta Breakfast Cake.” Luckily I have the book it’s in (Go-To Dinners) and read it through twice thinking about how Alyce would make and bake this cake. And here’s what happened; I changed it as I went along…
Yes, you’re certainly right; this is an oddly named breakfast! Have another name? Let me know.
Welcome to FRIDAY FISH, 2023! I’ll take any of you along on my journey and be glad for the company. This is the 10th year I’ve created seven weeks of new fish and seafood recipes for FRIDAY FISH during Lent. If you’d like to see previous years’ recipes, click on “Friday Fish” or “Fish and Seafood” or a specific like “Salmon“ or “Tuna” in the subject cloud. Happy fishing!
We don’t typically think about fish for breakfast first off. Not too often, but there are moments. Bear with me. Consider…. Grilled trout over an open fire while on a fishing or camping trip. Roasted salmon on a creamy benedict along with a mimosa in a swanky restaurant with a view. And, if you read the Christian bible, didn’t Jesus cook fish for the disciples? (You could check John 21.) Even here on the blog, we’ve happily consumed Shrimp and Green Chile Quiche or Smoked Salmon Frittata with Horseradish Yogurt. And so, over the last several weeks as I’ve sussed out ways to increase my breakfast protein grams, I’ve more than once ran out to the garage pantry for a can of tuna, later falling in love with the fresh layered morning treat of a meal. Open-faced breakfast sandwiches like benedicts spell fat, calories, and cash but think about a similar dish where low-fat fish protein, fresh tomatoes, and eggs are the stars rather than hollandaise and smoked ham. Not that I don’t like hollandaise or ham (you know me), but it’s a once in a blue moon thing, right? Here, we go with a marinara plus a tish of Parmigiano-Reggiano to set off our tuna and I’m talking healthy enough for every day. You still get your egg(s); you for sure will have an English muffin. Do go for whole wheat or high fiber. This is happy enough to keep you totally full until lunchtime. Fast enough that you’re eating in five minutes. Maybe even feeding your best sous or partner, too. Keep your mind open. If I made this for you, you’d eat it. Honest engine.
Have time? For extra goodness, make a day ahead and let rest overnight before cutting and enjoying.
Visiting Wile E. Coyote.
Totally a winter person, I’m never happier than when I get up early to find the world frozen solid with snowflakes dancing down in the glorious mist. Once the coffee is made, I cast my eyes around the kitchen to see what’s available to bake for breakfast. Who doesn’t want to turn the oven on when the windchill is below zero? This morning, I saw I had way over two hours before it was time to leave for worship (if we made it – the roads were looking slick) and quickly zeroed in on a bunch of blackening bananas. Banana Bread it was, but it needed to be banana bread with a healthy twist. Yes, I’m on a roll. Bad pun there.
At our house, a wedge salad shows up most often in the good ol’ summertime. One week there’s a run on BLTs and the next, wedge salads begin to appear at the side of grilled burgers or chops. There’s no good reason not have them come winter, but maybe it’s about tomatoes? I would, however, be the first person to tell you homegrown Colorado tomatoes are not so terribly wonderful even in high summer. So, no. They are not Illinois tomatoes, nor are they New Jersey tomatoes. They crack from overwatering or they wait for October snows only to be ushered into the house for a very sad and slow paper bag ripening. Sometimes they’re ready (or rotted) by Thanksgiving. That said, I’ve not a true complaint as I keep a large carton of Campari tomatoes on hand 52 weeks a year. Which is why, once in a happy while during January, a summer-ish wedge makes an appearance on our dinner table, much to my husband’s thrilled amazement and big-eyed wonder. (He’s a big wedge fan because #1 he loves blue cheese and #2 he loves bacon more. If there’s a wedge on a restaurant menu, he’ll order it. Almost always.) And when I was pondering all of this the other day, ready for our January splurge, I wondered why we couldn’t have a wedge for breakfast? I love eggs with any vegetables; you might remember. I mean, nearly everyone eats Huevos Rancheros with lettuce and tomato, don’t they? Some breakfast tacos come with shredded lettuce and tiny diced tomatoes, too. What about veggie benedicts? Our favorite breakfast place serves a ton of salads with fried eggs, or avocado toast, or omelets. And anyway, bacon — a main wedge ingredient — is for sure breakfast food. So why not a BREAKFAST WEDGE? A nice hunk of blue-cheesy lettuce and some lacy fried eggs. Really crisp bacon. I couldn’t stop thinking about the idea. Maybe a side of UK grilled mushrooms and tomatoes?
No matter how old you are, you probably have a memory of eating pizza for breakfast. While I no longer indulge in such juvenile adventures, I remember them vividly. They began during college (little pizza in my childhood as my parents thought it was junk food) when waking too late to make it to dining hall breakfast, we’d grab now-stiff slices out of a cardboard box and shove them down our throats as we ran or biked to class with little hope of making it on time. (Was there alcohol involved? Well. We’re talking college.) Years later, I won’t say I never repeated the scenario after getting my own kids off to school and running for the car to get to my own teaching or library job. My kids would not have been happy at my snarfing down their favorite leftovers with little thought. Somehow I don’t remember it ever coming up, but I’ll bet it did.
Today’s recipe and post does away with the need for such disgusting (ok, fun) breakfasts because I’m here to sell you on my newest morning recipe deal. And cold it ain’t. Casserole, strata, egg bake, brunch dish, whatever you want to call it. You might be like me and have a favorite egg casserole you’ve been making for years and, if you do, good on you. Keep making it; everyone loves it. But just once, give this new very pizza-ish oh-so-crispy version a chance. I promise you’ll be glad you did. It is the stuff of many pleasurable brunches to come.
