Tag Archives: tea

this kind of flakey is acceptable!!

As a cold front approached and garnered the potential for some flurries in the night sky, I took it upon myself to make sure flakes showed up! My flakes, however were in the form of buttery golden topped buttermilk scones.
With a recipe consisting of pantry and crisper staples… flour, baking soda, cream of tartar, sugar, buttermilk, eggs, butter and shortening, soon some gorgeous scones would be pulled from my oven… After sifting all of my dry ingredients, it was time to cut in the chunks of butter and shortening. As soon as my mixture began to gain a crumbly existence, it was dampened with some tangy buttermilk, stirred lightly until combined [not overworked] and then turned out onto my workspace to be brought together into a wobbly [nobody’s judging], lengthened ‘disk’. From this disk the scones were gently plucked out one by one, layered on a baking sheet, brushed with an egg wash and baked off…
Once puffed and bronzed, it was off to cool and then be slathered later with some scarlet-colored rhubarb jam and enjoyed with a hot cup of tea.

at a low simmer…
-R

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finger… err thumbprint [cookies that is]…

Following a morning of battling the elements and snow blowing our property, then enjoying some warming peppermint hot cocoa’s it was onto the age of question… what’s for dinner, but more importantly what’s for dessert!
So again with the holidays in our near reach, and loads of creamy butter in every refrigerator in this house, it seemed fitting to whip up some thumbprint shortbreads with raspberry preserves and coconut!
Light, buttery and slightly sweet/tart circular luxuries… packing these up to send off to the hubbies’ office tomorrow seemed like the proper thing to do! Well maybe a few will go missing… I’m certain I’ll be able to find them later when everyone is fast asleep and enjoy with a hot cup of tea!

at a low simmer…
-R

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Chewy [spicy] treats…

So with a snowy, wintry day upon us it was yet another perfect day to do some baking!
On today’s baking sheet… soft ginger cookies with pieces of crystallized ginger baked in. A simple cookie mixture that created a beautiful cracked, vintage looking edible.
This whole batch began by sifting flour, baking soda, salt, ground ginger, cinnamon, cloves and nutmeg in a large bowl. In a separate bowl, canola oil, molasses, dark brown sugar and one extra large egg were mixed together. Once combined, the flour was added into the wet ingredients. After folding in the crystallized ginger, scoops of the dough were rolled out in turbinado sugar, lightly flattened and baked until cracked and gorgeous.
Chewy, spicy and a perfect pairing with a cup of tea… the best way to endure a cold winters day!

at a low simmer…
-R

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no sour[dough] taste in my mouth…

Seems lately I’m on a baking mission… this go around was a chocolate sourdough loaf. Just like my earlier sourdough post, this required an equal rest and rising period… No complaints here as again this was worth every ounce of effort!
The flavors were intense, slightly tangy from the sourdough, while chocolatey and sinful from the chunks of chopped dark chocolate. Perfect toasted and with a cup of tea, or slathered with some creamy mascarpone for additional guilt…

at a low simmer…
-R

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who you calling honey!!

So after an evening of rising away, this morning was the bake-off of my gorgeous lavender honey and toasted almond sourdough!
This is not a bread that you suddenly think… ‘I think I’ll whip up a loaf of sourdough bread’, since this is a plan-ahead idea! Actually at least a week since you have to prep up a starter for the sourdough. I have a starter that I made months ago slumbering away in the fridge, however that is made using wholemeal flour, while for this loaf, I made a new starter of white bread flour.
Once my newest starter was fragrant and active, it was time to get baking! The recipe I used was that of Paul Hollywood and like most of his recipes, this one did not disappoint!!
It started with strong bread flour mixed with my starter and salt, along with some tepid water to bring everything all together. Once combined, a good kneading was necessary to activate this bad boy and give it that rise it so desperately needs. After its first rise [five hours], the dough is formed out into a square, spread with lavender honey [see my earlier post on this] and scattered with toasted sliced almonds. The square dough is rolled into a cylindrical form and rolled into a ‘crust’ of more toasted sliced almonds… After the loaves are covered with the almonds, they are off to rest for an additional nine hours [this was the overnight part] to rise again!
Once morning arrived, it was off to bake in a 375 degree oven for thirty-five minutes until golden and when tapped… hollow!
A slight cool down, a beautiful tear and it was time to devour with a luxurious cup of lady grey tea…

**if you are interested in the recipe, you can find it in the Paul Hollywood cookbook, ‘How to Bake’. I highly recommend the book**

at a low simmer…
-R

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like bees to honey…

After seeking high and low for lavender honey [everywhere I went was sold out], I decided the next best thing [and probably better alternative] was to make my own…
A quick trip to the health food store yielded some gorgeous dried lavender pods, in addition to some golden local honey.
Once home, I wrapped up about four tablespoons of the lavender pods in cheesecloth and placed the packet into two cups of honey that I set over a double boiler. Stirring frequently for about an hour, the outcome yielded an infused amber honey of pure lusciousness. After the honey cooled, it was time to jar up again.
The first recipe this scented wonder will be a part of is a lavender honey and almond bread. I cannot wait to sit back and enjoy a slice of this bread with a warm cup of tea…

at a low simmer…
-R

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a morning of glory [muffins]…

With the last few months pretty high on the emotions chart, it was a bit difficult to focus on much… Things are finally starting to ease back into normalcy and I thought was better to do than whip up a hearty batch of morning glory muffins for breakfast!
I had these luxurious little delights out in East Hampton and have been completely addicted since.
Chock-full-of delicious ingredients, these little domes of beauty are simple to prepare and the flavor element is incredible! For the recipe, two cups of flour, one cup of brown sugar, two teaspoons of baking soda and cinnamon, a half teaspoon of ground ginger and kosher salt are sifted and combined into a large bowl; in a separate bowl, three eggs, good vanilla, two-thirds of a cup of canola oil and one-fourth cup of orange juice are whisked together. Once the wet and dry ingredients are prepped, I cored one green apple and peeled four carrots. Both the apple and carrots were grated, and along with some coconut flakes, soaked golden raisins and wheat germ stirred into the dry mixture. As soon as everything was incorporated, I gently added in the wet mixture and mixed everything until fully combined and moistened.
The batter was scooped into a muffin tin and set to bake for twenty-five minutes at 375degrees. After cooling slightly it was time to rip open these spicy scented lovelies and enjoy with a silky cup of lady grey tea…
Couldn’t think of a better way to start off a weekday morning!

at a low simmer…
-R

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no nuts here…

So with a bunch of quickly ripened bananas, I thought what better to do than whip up a banana bread… not being an enormous fan of nuts however this ‘bread’ would be ‘fixed’ before even being born…
Four ripe bananas behaved badly and got a good mashing; they were then mixed in with some french sour cream and a healthy dose of vanilla. While they were starting to get along, I whisked [by hand since the recipe calls for it… bleh] two eggs [I use extra large] and sugar… this was whisked until it became fluffy and a pale yellowy color… After adding the banana mixture into the eggs, I gently added in the dry ingredients of flour, baking soda, salt and some spicy cinnamon…
The voluminous batter was then poured lovingly into a slightly greased loaf pan, gently tapped to remove any air bubbles and shot right into the pre-heated 350 degree range for about an hour. The scents of this intoxicating concoction drifted throughout the house and was attempting to put me under its spell… sweet bananas, spicy cinnamon… oh how difficult it was to contain myself!
At last, once golden and cooked through, the bread was placed in the corner [like an unruly child] to cool off. After cooling down, but still slightly warm, what better way to enjoy a slice of this sexy treat [yes I’m sorry there is no way this is just a ‘bread’] than with a light dusting of powdered sugar and a soothing cup of tea…
Hmmmm perhaps I have to seek out close-to-ripe, instead of unripened bananas from now on at the market…

at a low simmer…

-R

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sourpuss…

I’ve been called sweet, but this afternoon a bit of my sour side came shining through. I had a craving for a smooth lime custard so I decided to grab a few beautiful limes and make it happen.
Lime juice, some zest, eggs, butter, a pinch of salt and some sugar were combined in the mixer. Once mixed, it was onto the stove to cook and thicken… After thickening nicely, it was off to chill and set up… This will eventually turn into a luxurious and silky pie at some point this weekend! I’m looking forward to that tangy and sweet filling, complimented by a fluffy cloud-like topping and crunchy base, but for now it is going to be delightful on some toasted bread with some tea.

at a low simmer…
-R

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