Category Archives: Carolyn’s Originals

Turkey Frame Soup

Posted by deliciousonadollar in Carolyn's Originals, Soups and tagged with , , ,

Black Friday!    A day when millions of people hit the stores to start their Holiday shopping, and what am I doing?   Making soup.  It’s my ritual.  The evening before, after everyone has eaten their fill, I put  the leftover food, and what’s left of  Mr. Turkey into the fridge because I don’t want to do anything else that’s food related.

Friday morning after a leisurely start with my coffee,  I remove all the remaining large pieces of meat from the turkey frame, break the frame apart and put it all into a large soup kettle with a few vegetables to season it and start making the stock for the soup.

The beginning of a delicious turkey soup.

A long slow simmer turns all that goodness into a tasty broth, the basis for the soup.  I really miss the soup when we have TG dinner elsewhere and I don’t have a turkey frame to work with.  Once the stock is made, you can freeze or refrigerate it until you are ready to make the soup.  The recipe that follows is one I developed quite a few years ago, and I make it pretty much the same way every time, but you can improvise in your choice of vegetables and the type of pasta or noodles you add.  I am liberal with my use of seasonings, and this is a full, hearty and very satisfying soup.

TURKEY FRAME SOUP

YIELD:   about 10 servings

MAKING THE STOCK:

  • 1 meaty turkey frame.  Leave generous amounts of meat attached to the bones.  This is what goes into the soup.

    A meaty turkey frame, ready to make stock.

  • 3 quarts of water (12 cups)
  • 1 or 2 onions quartered, no need to peel
  • 1 large carrot, peeled and cut into chunks
  • 1 large rib celery, cut into chunks
  • 2 teaspoons salt
  • several sprigs parsley

1.  Break turkey frame apart or cut with kitchen shears; place in a large soup kettle with the water, onion, vegetables, salt and parsley.  Bring to a boil; reduce heat, cover and simmer for 1 1/2 – 2 hours.

2.  Remove the frame; when cool enough to handle, cut off meat and coarsely chop.  Discard bones.  Strain broth; discard solids.  Return broth to soup kettle to continue making the soup or package in freezer containers to freeze for later use.  I usually make the broth in the morning and after straining I refrigerate it to solidify the fat and then skim if off before continuing to make the soup.

MAKING THE SOUP:

  • 1  (14 1/2 ounce) can diced tomatoes
  • 1 Tablespoon instant chicken bouillon granules
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 4 cups assorted fresh vegetables:  any combination  of sliced celery, chopped onion, sliced carrots, sliced mushrooms, green peas, or cut green beans)
  • 1 1/2 cups uncooked noodles ie, medium egg noodles, small shell pasta, or elbows.

Rich turkey stock, the basis for a good soup.

1.  Return the broth to the large soup kettle and heat over medium heat.  Stir in undrained tomatoes, bouillon granules, oregano, thyme, and pepper.  Stir in fresh vegetables.

2.  Bring to boiling;  reduce heat, cover and simmer for 45 minutes.  Stir in uncooked noodles and cut up turkey.  Simmer uncovered, 8 – 10 minutes till noodles are done.  Taste and adjust seasoning with salt and pepper as needed.

Turkey Frame Soup, thick and hearty.

SOURCE:   A Carolyn Original

Shepherd’s Pie with Horseradish Mashed Potatoes

Posted by deliciousonadollar in Carolyn's Originals, Main Dish and tagged with , , , , , , , ,

Shepherd’s Pie with Horseradish Mashed Potatoes

This recipe takes me back–way back–to when I was growing up.  Shepherd’s Pie was a casserole dish that my mother made frequently  because it was a favorite of my father’s.  He also loved horseradish, and often told my brother and me about how his grandfather grew horseradish, and ground it fresh, so it was really tangy and hot, with no added ingredients to tame it down. So he grew up with a taste for the real thing fresh from the garden.  Maybe I have a “gene” for horseradish, inherited from my father.  However I came by it, I like it  pretty well too, and I use it like relish to garnish some meats(like corned beef), and add it to other dishes just for the flavor it imparts.  Mashed potatoes is one of those dishes.  So—combine horseradish flavored mashed potatoes with a meat and vegetable pie and you’ve got one deeelish dish.  However if the thought of adding horseradish to your mashed potatoes doesn’t appeal to you just leave it out.

The other thing this casserole has going for it is parsnips.  Yep, parsnips.  Not a vegetable that gets a whole lot of press, and that’s a shame because parsnips add a lot of sweetness to whatever they are cooked with, or they are wonderful on their own either roasted or baked.  As a matter of fact, I will most likely be cooking parsnips again soon as I now have half a bag to use up after making this dish.

HORSERADISH-MASHED POTATO SHEPHERD’S PIE

SERVINGS:    4

INGREDIENTS

  • 5 baking potatoes, peeled and cut into 1 inch chunks.
  • salt
  • 1/4 cup milk
  • 1 egg
  • 2 Tablespoons prepared horseradish
  • pepper
  • 2 Tablespoons Olive oil
  • 3 parsnips, peeled and sliced
  • 2-3 carrots, peeled and sliced
  • 1 large onion, chopped
  • 1 bay leaf
  • 2 pounds ground beef sirloin
  • 3 Tablespoons flour
  • 1 1/2 cups beef broth
  • 1 Tablespoon Worcestershire sauce
  • 2-3 Tablespoons chopped green onions or chives

DIRECTIONS

1.  Place the potatoes in a large pot of cold water and bring to a boil.   Salt the water, lower the heat and simmer until fork-tender, about 15 minutes.  Drain, then mash with the milk, egg and horseradish, until light and fluffy.  Season with salt and pepper.

Sautee the onions a little.

2.  In a deep, large skillet, heat the olive oil over medium heat.  Add the onions, parsnips, carrots and bay leaf.  Season with salt and pepper and cook, stirring, until crisp tender, 8 – 10 minutes.

Add carrots, parsnip and bay leaf.

3.  Crumble the beef into the pan and cook, stirring often, for 5 minutes.  Sprinkle on the flour and cook, stirring for 1 minute.

Crumble in the beef, then sprinkle flour over the top.

Stir in the beef broth and cook until thickened, 1 to 2 minutes.  Season with Worcestershire sauce.  Taste and adjust seasonings, adding salt and pepper as needed.  Discard the bay leaf.

4.  Preheat the oven to 450 degrees.  Grease a shallow, medium casserole dish;  add the meat mixture and top with the mashed potatoes.  Bake until golden and heated through.  Sprinkle chives or green onions on top before serving.

Hot out of the oven, ready to be served.

SOURCE:   A Carolyn Original

Cranberry Tarragon Chicken Salad Sandwich

Posted by deliciousonadollar in Carolyn's Originals, Sandwichs and tagged with , , , ,

Sandy has come and gone, but certainly won’t  be forgotten.  Good-bye to a not-so-nice lady!  I’m so thankful that we came through it in good shape.  Our only hardship was the loss of electricity for about 48 hours. Compared to other families who suffered extensive damage and even loss of life I feel particularly lucky.  The shorelines of Ct., New York and New Jersey were devastated and it will take a very long time- if ever- to get things back to normal.

In preparation for the super storm and the  likelihood of not having any power for some time, I roasted a chicken so I would have some meat to work with in creating other dishes. That worked out well because  I have a gas stove so we were in pretty good shape.   One of the lunches I fixed was this recipe for chicken salad sandwiches.

Cranberry Tarragon Chicken Salad Sandwich

Usually, when I make chicken salad I put in a little dried tarragon, along with the chopped celery, and green onion.  But this time I also added some dried cranberries.  The inspiration for this came from the fact that on my last trip grocery shopping I found a loaf of Cranberry Wheat bread.  This is available for a limited time from now through the Holidays, and I thought it would be good toasted,  but it also worked out very well as a backdrop to the chicken salad.

I served these yummy sandwiches with some sweet potato chips and apple cider.  For two people in the midst of a hurricane, this was quite a good lunch, if I do say so.  If you decide to try this, try to find bread or rolls with either cranberries or orange in it.  That seems to elevate the sandwich to something a little more special.

CRANBERRY TARRAGON CHICKEN SALAD SANDWICH

YIELD:   makes 4 sandwiches

This is what you do;

In a medium-size bowl, mix together all of the following:

  • about 2 cups chopped cooked chicken,  white and dark meat mixed
  • 1 rib celery, finely chopped, leaves included
  • 1 scallion, sliced,  white and green parts
  • 1 teaspoon dried tarragon
  • 1 Tablespoon dried cranberries
  • salt and pepper to taste
  • 1/4 cup mayonnaise, or more as needed to moisten it all.

Bread or rolls of choice, preferably with added cranberries.

Sweet potato chips make a nice accompaniment.

Substitute some of that left-over Thanksgiving turkey in place of the chicken, for another variation on this sandwich.

SOURCE:  A Carolyn Original

Hash and Egg Bake Casserole

Posted by deliciousonadollar in Breakfast, Brunch, Carolyn's Originals and tagged with , , , , , , ,

Today is National Corn Beef Hash Day, and I just happen to have a great recipe that uses corn beef hash.

Hash and Egg Casserole

This is a recipe I developed some time ago when Mr. D. was in charge of putting on a breakfast for a men’s group he belongs to.  We wanted something easy to prepare and serve, and something that was hearty enough to satisfy guys’ appetites.  This was definitely it.  Along with it we served a fruit cup and corn muffins.  Since I knew Hash Day was coming up I made it again last weekend, so now I can share it with all of you.

As a time saver I usually make this up the evening before so it’s ready to bake in the morning.  Cover with plastic wrap and refrigerate.  Sprinkle on the crumb and cheese mixture just before baking.

HASH AND EGG BAKE CASSEROLE

SERVINGS:  6 large wedges or 8 medium size wedges

INGREDIENTS

  • 1 can corned beef hash, or 2 cups homemade hash
  • 4 eggs
  • 2 cups shredded cheddar and Monterey Jack cheese (Mexican Blend), divided
  • 3/4 cup salsa,  mild or hot, your choice
  • 1/2 small onion, finely minced
  • 1/4 cup green pepper, finely chopped
  • 2 Tablespoons fine dry bread crumbs

1.  Lightly grease or spray a 9 inch round baking dish. A deep-dish pie plate is good.  Preheat oven to 375 degrees.

2.  In a medium bowl mix eggs with a whisk, add in all but 2 Tablespoons of the cheese, salsa, onion and green pepper. Stir to mix.

3.  In another bowl, mix hash with 3/4 cup of the egg mixture.

4.  Spoon hash mixture into the baking dish, spreading it evenly across bottom and up the sides to form a crust.

5.  Pour the remaining egg mixture in the center.  If baking later, cover with plastic wrap and refrigerate at this point.

6.  Mix the bread crumbs with the reserved  2 Tablespoons cheese, and sprinkle over the top.

7.  Bake for 35 – 40 minutes till browned and tests done in the center.

To serve, cut in wedges and plate with sliced tomato and avocado.

SOURCE:  A Carolyn Original

Slow Cooked Braised Beef Short Ribs

Posted by deliciousonadollar in Carolyn's Originals, Main Dish and tagged with , , , , , , ,

It doesn’t matter what season it is, I make frequent use of my crockpot, especially if I will be away most of the day.  I love to come home to the smell of something wonderful cooking.  Today I cooked beef  short ribs.

Braised Beef Short Ribs

Short-ribs are usually quite pricy at the market so we don’t have them very often, but this past week there was a special “truckload of beef” sale going on so I purchased some.  I have in my files several recipes for braised beef short-ribs, but for every one I was missing some key ingredient.  So I fused together two different recipes and come up with this one.  They came out very well;  finger-lickin good and falling off the bone, with a nice gravy that I thickened with some of the seasoned flour I used to brown the ribs initially.  I served this together with a mushroom risotto, and a medley of fresh garden vegetables.    This is how I made the ribs.

BRAISED BEEF SHORT RIBS IN THE CROCK POT

SERVES:    4

INGREDIENTS

  • about 4 pounds beef short ribs,  4-6 pieces
  • 1/4 cup flour
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon allspice
  • non-stick cooking spray
  • 2 teaspoons vegetable oil
  • 1 jar prepared Beef Gravy with Mushrooms (such as Heinz)
  • 1 package dry onion soup mix (such as Lipton)

PREPARATION

1.  Spray crock pot liner with non-stick cooking spray

2.  In a shallow bowl, mix together the flour, smoked paprika, and allspice.  Dredge the ribs in the flour mixture to coat.  Shake off excess flour.

3.  In a large skillet, heat the vegetable oil to hot, brown the ribs on all sides, in batches if needed.

4.  Place a few ribs in the bottom of the crock pot .  Pour some of the gravy over them and sprinkle with some of the soup mix.  Repeat with the remaining ribs, gravy, and soup mix.

5.  Cook on LOW for 6-7 hours, or on HIGH for 3 1/2 – 4 hours.

6.  To serve:  Remove the ribs to a serving dish and keep warm.  Make a roux out of 2 Tablespoons butter and 2 Tablespoon flour (use any seasoned flour left from dredging the ribs).   Turn the crock pot up to HIGH so that the gravy simmers,  add the roux and stir to combine so the gravy thickens slightly.  Pour over the ribs and serve with noodles, mashed potatoes, or rice.

SOURCE:   A CAROLYN ORIGINAL

Pie For Dinner

Posted by deliciousonadollar in Brunch, Carolyn's Originals, Main Dish, Vegetables and tagged with , , , , , , , , , , , , ,

I’m Stressed!  I’m experiencing two things that are not compatible with each other.  One is writing this blog where I want to include baked goods, and more importantly reading other blogs where there is all kinds of wonderful baking going on; and two is trying to follow a low carbohydrate diet plan.  Baked goods, generally speaking, have no place on a strict low carb diet.  I need to bake something to bring my stress level down.  I want to stir something or roll out something like pie dough or cookie dough.  Yeah, that would help out a lot!  I don’t need to eat it, just make it.  What to do?

Well after giving this situation a lot of thought,  I decided to make a pie.  Not a dessert pie, no sireee; a dinner pie.  My analysis of the standard pie crust shows that 1/8th of a 9-inch pie contains 13 Gms. carbohydrate, none of which comes from sugar.  This is well under the 20 Gms. I’m limiting myself to per day.  So then I needed to figure out what the filling should be.  I decided on cheeses and fresh tomatoes flavored up with pesto.  With the creative juices flowing, and the stress level coming down, I set to work mixing up the pie dough. Cutting in that shortening and rolling out that dough takes muscle, but I was up for it!

Here then,  ladies and gentlemen, I present to you for the first time, my newest creation:  Fresh Tomato and Ricotta Cheese Pie

INGREDIENTS:

Makes 8 servings

  • pie dough for a single crust 9-inch pie, either home made or store-bought
  • 1 cup ricotta cheese
  • 1/2 cup Parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • salt and pepper
  • 1 large egg, lightly beaten
  • 2 large tomatoes, and 4-5 grape or cherry tomatoes
  • 1/2 cup packed basil leaves
  • 2 cloves garlic
  • 2-3 Tablespoons olive oil

DIRECTIONS:

1.  Preheat oven to 450 degrees.  Fit pie dough into a 9-inch pie pan.  Do not prick.  Line with heavy-duty foil.

2.  Bake at 450 degrees for 5 minutes.  Remove foil and continue baking for 8 more minutes.  Remove from oven.  Reduce oven temperature to 375 degrees.

3.   In a medium bowl mix together the ricotta cheese, Parmesan and mozzarella cheeses, salt and pepper to taste, and egg.

4.  Spread the cheese mixture in the partially cooked pie crust.

5.  Slice each large tomato into wedges, small tomatoes in half.  Remove as many seeds as possible.   Arrange attractively  on top of cheese layer.  Heirloom tomatoes produce vibrant colors ranging from pale yellow, pale pink,   purplish red,  even striped.  No two taste alike.  A tomato is a beautiful thing!  Mixing 2-3 varieties together makes a pretty presentation.

6.  In a food processor, process basil, garlic and olive oil until coarsely chopped.  Drizzle over the tomatoes.  I used my own previously made basil pesto, or you could use commercially prepared pesto here.

7.  Bake at 375 degrees for 40-45 minutes, until a knife inserted in the center comes out clean.  The filling will firm up a little more as it cools, so allow to cool for a few minutes before cutting.

8.  The finished product!  I served this pie with chicken salad on a bed of greens and a cucumber salad with a vinaigrette dressing.  I would also serve this dish as an entree for brunch along with some bacon or ham.  Oh, Yum!  The best part of all folks,  I didn’t just make it —-I got to eat it, too.  I am no longer stressed!

SOURCE:   a Carolyn Original

Wasabi Salmon

Posted by deliciousonadollar in Carolyn's Originals, Main Dish and tagged with , , , , , , , , , ,

As I have mentioned before, we eat salmon quite frequently, and so I am always open to different ways to prepare it.  This version of salmon was prepared for  me and my husband last summer by a family member whom we were visiting.  We thought it was delicious:  crispy around the edges, while remaining moist inside, and baked on a bed of vegetables that consisted of strips of multi-colored peppers and sliced onions.  Potatoes baked in the oven along with the fish, and a green salad made a complete meal with very little “hands-on” time.

I have cooked salmon this way several times since last summer and each time I vary the vegetables depending on what is available.  One vegetable I really like is fennel.  I think it is an under used vegetable.  It is delicious raw in salads with its faint anise flavor, but when it is cooked that flavor is not noticeable .  It is most like cooked celery, and blends very well with other vegetables, particularly onions.  When I made this dish most recently, I combined peppers with fennel and onions.  In an effort to save time and labor, I purchased a mixture of red, yellow and orange pepper strips from the grocery store salad bar.  This is a dish that goes together without a recipe, so there are no exact measurements. This is how I proceed;  adjust amounts to your taste.

INGREDIENTS

Serves  4

  • 1 fillet of salmon weighing between 1 – 1.5 pounds
  • Gold’s Wasabi Sauce with Ginger
  • seafood seasoning, such as Old Bay
  • 2 cups pepper strips in assorted colors
  • 1 medium fennel bulb, stalks, fronds, and core removed;  thinly sliced.
  • 1 medium onion, thinly sliced.
  • salt and pepper
  • 2 Tablespoons butter, melted

DIRECTIONS

Preheat oven to 400 degrees.  Spray a baking dish with baking spray.  I used a 7″ x 11″ pan, whatever your salmon will fit into.

Layer the peppers, onion and fennel in the baking dish.  Sprinkle with salt and pepper.  Drizzle melted buyer over the top.

Lay the salmon fillet on top of the vegetables.  Sprinkle with seafood seasoning, about 1/2 teaspoon.  Then “frost” the salmon with the Wasabi Sauce so its pretty well covered.  Place in a 400 degree oven and bake for 45 minutes – 1 hour, depends on thickness of  your salmon fillet.  Test at 45 minutes by piercing with the tip of a knife.  If fish flakes easily its done.  Vegetables should be tender.

A glass of crisp Chardonnay goes very well with this dish!

SOURCE:   A Carolyn Original

Down on the Bayou

Posted by deliciousonadollar in Carolyn's Originals, Main Dish and tagged with , , , , , , , , , , ,

New Orleans, Cajun Cooking, Emeril Lagasse.  This part of the country, and this type of cuisine have held my interest for a long time.  Someday I hope to go there and experience it first hand, but for the present I must enjoy it vicariously, through the foods I prepare.  Unfortunately I cannot eat overly spicy foods, but my husband  loves them so I try to incorporate a little “heat” whenever I can.  This rub mixture came about as a result of my attempts to achieve that.  It is somewhat spicy but not overly so.  You can certainly “kick it up a notch”, by increasing the amount of cayenne pepper to suit your taste level.

Pork tenderloin cooks very quickly, so in preparing the potatoes be sure to cut them into pieces that will cook quickly as well.  This is a very easy and fairly quick meal to put together.  Once your meat and potatoes are seasoned and ready for the oven, you can spend the time while they cook making a salad or coleslaw.  In less than an hour your meal is ready.  Leftover pork thinly sliced with a little coleslaw on top makes a great sandwich.

CAJUN SEASONED ROAST PORK AND POTATOES

Serves  4

  • 1 Tablespoon Bayou Blast Rub Mix  (see recipe below)
  • 1 large pork tenderloin–about 1 1/2 pounds
  • Kosher salt
  • 4 teaspoons olive oil, divided
  • 3-4 baking potatoes cut into wedges
  1. Preheat oven to 400 degrees.    Sprinkle pork with 1/2 teaspoon salt and rub with about  2  teaspoons  rub mixture.  Heat 2 teaspoons olive oil in a large oven-proof skillet over medium heat.  Add the pork and sear until browned on all sides, about 5 minutes.  
  2. Sprinkle the potato wedges with 1/2 teaspoon salt, and about 1  teaspoons rub mix.  Drizzle with 2 teaspoons olive oil, and toss to coat well.  Add to skillet with the pork if there is room, or bake in another baking dish alongside the pork.
  3. Transfer to the oven and roast until a thermometer inserted into the thickest part of the meat registers 145 degrees, about 18 minutes.  Transfer the pork to a cutting board, tent with foil, and allow to rest a few minutes before slicing.
  4. Meanwhile allow the potatoes to continue cooking in the oven until they test done.  Probably only a few minutes longer.  You want them tender on the inside, but crusty and brown on the outside.
  5. Slice the pork,  surround it with the roast potatoes, and serve with a cool crisp coleslaw.

BAYOU BLAST RUB MIX

  • 2 teaspoons salt
  • 1 1/2 teaspoons sugar
  • 1 teaspoon brown sugar
  • 1 1/2 teaspoons black pepper
  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon onion powder
  • 1/2 teaspoon chili powder

Combine the above ingredients and stir until will blended.  Store in a container with tight fitting lid, or zip-lock bag.

This mixture may be used  to enhance pork, chicken or fish as a rub;  apply just before grilling or cooking.

SOURCE:   A Carolyn Original

Summer-strone-zpacho

Posted by deliciousonadollar in Carolyn's Originals, Quick Meals, Soups and tagged with , , , , , , , , , , , , ,

A regional farmer’s market has opened nearby, and I couldn’t wait to go and browse all the stalls.  I just love looking at all the fresh produce, herbs, cheeses and baked goods.  My creative juices start to flow as I imagine what I could do with it all.   Everything was so tempting, that I had to exert great self-restraint, and therefore brought home mostly vegetables.

Using some of that bounty I put together this soup that bears some resemblance to Minestrone, except there are no beans, and instead of the usual ditalini I used Israeli couscous.  It is also a little like gazpacho except there are no peppers. It does contain cucumbers,  part of it gets pureed, and it can be enjoyed warm or cold.  Its a great summertime soup for a light lunch, or perhaps combined with a sandwich or salad for a light supper.  I’m not sure what to call it so let’s just say  —-  Summertime  Vegetable Soup.

INGREDIENTS

Serves 4

  • 1/2 cup Israeli couscous
  • 2 Tablespoons olive oil
  • 1 pound Kirby cucumbers (3 med.size), peeled and sliced
  • 1 medium onion, chopped
  • one 15 oz. can fire-roasted tomatoes, diced
  • 1 1/2 teaspoons paprika
  • 2 cups vegetable broth
  • 1 medium zucchini
  • 1 small jar basil or mixed herbs pesto

DIRECTIONS

  1. In a pot of boiling salted water, cook the couscous until al dente, 8-10 minutes.  Drain and rinse with cold water.

2.  Meanwhile, in a large saucepan, heat 2 tablespoons olive oil over high heat.  Add the cucumbers and cook stirring occasionally.  As they soften and become translucent, add the chopped onion and continue cooking another 4-5 minutes.  Don’t let them become too browned.  Stir in the tomatoes, paprika and vegetable broth.

3.  Using an immersion blender,  regular blender or food processor,  puree this mixture.  You may need to work in batches.  Return to the pot and stir in the couscous and shredded zucchini.  For cold soup refrigerate at this point.

4.  To serve warm, return the soup mixture to the stove and reheat, so the new added ingredients become warmed through.

5.  Serve the soup drizzled with the herb pesto.****

 

P.S.  This soup tasted even better the next day after flavors had time to meld.

 

****Stay tuned this week for my recipes on making your own pesto(s).

Source:  a Carolyn Original

Lemon Ginger Scones

Posted by deliciousonadollar in Breakfast, Brunch, Carolyn's Originals and tagged with , , , , , , , , , , ,

The first time I had a piece of crystalized ginger, I immediately loved it;  my imagination went a little wild as I thought of all the ways I could use it.  Since then I’ve experimented with putting it in a variety of baked goods.  I found out that it likes being “center stage”, without a lot of other ingredients to compete with.  That way you get the full impact of its gingery, spicy, sweetness.  This recipe for scones with lemon and candied or crystalized ginger is a great example of that.  It’s one of my favorites—I hope you like it too.

LEMON GINGER SCONES

Makes 6 large or 12 small scones

 Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup cold butter
  • zest of one lemon
  • 1/2 cup chopped crystalized ginger
  • 2/3 cup buttermilk
  • egg wash and turbinado sugar for tops

Directions

Preheat oven to 400 degrees.  Lightly grease baking sheet or line with parchment paper.

Mix all dry ingredients together ( flour through salt) with a whisk.  Cut in cold butter with pastry cutter or two knives.  Stir in lemon zest and chopped ginger. Add buttermilk.  Stir just to moisten.

Turn out onto lightly floured board and knead gently to unify. With hands form into a disc about  7 inches round by 1 1/2 inches thick.

Cut into 6 large or 12 small triangles, and place on prepared baking sheet.  Brush tops with egg wash ( I use a little Egg Beaters) and sprinkle with coarse sugar.  Bake at 400 degrees for 20-25 minutes, or until golden brown and a toothpick tests clean.

Serve warm with jam.  I particularly like blackberry jam that I make in the summer when blackberry season comes around.  I’ll save that story or another day!

SOURCE;    A  Carolyn Original