No Empty Chairs

June 27, 2018 · 10:29 am

Ham and Zucchini Quiche

Summer is in full swing, which means it is prime zucchini season. Pair this quiche with a salad for a perfect summer meal that can be eaten hot or cold.

For a perfectly browned crust, bake the quiche with a pie crust shield. It is easy to Make Your Own:

For a low carb version, just bake this quiche without a crust in an 8-inch square baking dish.

Some ideas for salads to serve alongside this quiche:

Chopped Caprese Salad

Greek Summer Salad

Chipotle Lime Quinoa Salad

Thai Cucumber Salad

Chopped Caprese Salad
Greek Summer Salad
Chipotle Lime Quinoa and White Bean Salad
Thai Cucumber Salad

RECIPE:

Ham and Zucchini Quiche

Servings: 8
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Ham and Zucchini Quiche 2

Single pastry crust for 9” pie plate
1 ½ cups heavy cream
4 eggs
½ tsp salt
¼ tsp pepper
1/8 tsp ground cayenne or Ancho chile pepper
1 Tbs butter
½ cup finely chopped onion
1 cup chopped zucchini
1 cup chopped cooked ham
¼ cup fresh grated Parmesan
1 ½ cups shredded Swiss, cheddar, or Gruyere cheese

Preheat oven to 425°F. Prepare pastry crust and place in 9” pie plate (deep dish, if possible).

In a medium bowl, use a whisk to mix cream, eggs, salt, pepper, and cayenne pepper. Set aside.

Heat butter in a skillet. Add onion and cook for 2 minutes. Add diced zucchini and cook until crisp-tender (about 3 minutes). Place vegetables in a mixing bowl and stir in diced ham. Cool slightly. Stir in shredded cheese. Spread filling evenly into unbaked crust. Pour egg mixture over filling. Use a spatula or fork to remove any large air pockets.

If desired, cover the crust of the quiche with a pie crust shield. Bake at 425°F for 20 minutes. Reduce heat to 350°F and bake an additional 30 minutes, or until knife inserted in center comes out clean. Allow to set at room temperature 5-10 minutes before cutting and serving.

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Filed under Breakfast/Brunch, Main Dishes, Side Dishes

Tagged as breakfast, brunch, ham, leftover ham, low carb, main dish, quiche, recipe, summer, zucchini

June 14, 2018 · 10:23 am

Chopped Caprese Salad with Balsamic Reduction

A Caprese Salad is the perfect accompaniment to grilled summer meats: chicken, steaks, pork, even hamburgers. Made with summer fresh tomatoes and basil, fresh mozzarella, and a reduced balsamic glaze, it just screams summer and healthy eating.

I like to make a “chopped” version of the salad with various cherry tomatoes, fresh basil, and mozzarella pearls. I drizzle this with some extra-virgin olive oil and serve the balsamic reduction on the side so that the tomatoes and cheese don’t soak up too much vinegar before serving.

I love these little “mozzarella pearls”. They are perfectly bite-sized:

Image result for mozzarella pearls

If you are short on time, you can serve this with straight balsamic vinegar, but it is so worth the little time it takes to reduce the vinegar to a stronger syrupy consistency. I usually reduce an entire bottle of vinegar and then store the left-overs in the refrigerator. You can also infuse some delicious flavors into your reduction while you are at it, things like fresh herbs and garlic. Some people add additional honey or sweetener to the reduction, but I find balsamic vinegar to be plenty sweet without additional sweetener.

If you don’t want to do the chopped version of this salad, you can also make it in the more traditional format with sliced tomatoes and mozzarella:

Tomorrow we officially begin our summer break (after a final half-day of school). This salad will be a frequent side dish on our table.

RECIPE:

Chopped Caprese Salad with Balsamic Reduction

Servings: 6
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2 cups cherry tomatoes, quartered
1 cup mozzarella pearls
¼ cup fresh basil, sliced in thin strips (chiffonade)
2 Tbs extra-virgin olive oil
salt and fresh ground pepper to taste
about ¼ cup Balsamic Reduction

Combine tomatoes, mozzarella, basil, and olive oil in a serving dish. Season with salt and pepper. Serve Balsamic Reduction on the side to be drizzled over salad just before eating.

Balsamic Reduction

1 (16 oz) bottle balsamic vinegar
1 Tbs honey, optional (I DO NOT add honey)
2 whole cloves of garlic
1 bay leaf
1-2 sprigs of fresh herbs (rosemary, thyme, oregano)

Place all ingredients in a medium saucepan. Bring to a boil over medium heat. Reduce heat to medium-low and simmer gently until vinegar reduces by about half and thickens to a thin syrup. This will take about 10-15 minutes.

Remove garlic, bay leaf, and herbs (strain if necessary). Cool. Store leftovers in the refrigerator.

Yield: about 1 cup glaze

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Filed under Appetizers, Salads, Side Dishes

Tagged as appetizer, balsamic reduction, balsamic vinegar, caprese salad, chopped salad, fresh basil, fresh herbs, fresh mozzarella, healthy, low carb, recipe, salad, side dishes, summer salad, tomatoes

May 31, 2018 · 12:27 pm

Sugar-Free Strawberry Cheesecake

This sugar-free strawberry cheesecake may have just jumped onto my list of all-time favorite desserts, even those full of sugar.

This is a no-bake cheesecake that is easy to put together. Made with fresh strawberries, it is a fabulous summer dessert that won’t heat up the kitchen.

It is light and airy, not dense like a baked cheesecake. I sweetened it with stevia and erythritol, but you can easily substitute real sugar. But for those watching their carb and sugar intake, this is a wonderfully satisfying dessert. My kids don’t even miss the sugar!

I made it in a 9” springform pan, and it completely filled the pan for a nice tall cheesecake. You could make it in a little bit larger pan instead if you don’t want quite as thick of slices.

I garnished the cheesecake with some whipped cream and fresh berries. A wonderful light and summery dessert.

RECIPE:

Sugar-Free Strawberry No-Bake Cheesecake

Servings: 12
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Crust:
¾ cup whole almonds (roasted and salted)
¼ cup whole pecans
¼ cup rolled oats
3 Tbs butter, melted
10 drops of liquid stevia

Filling:
3 (8 oz) packages cream cheese, at room temperature
1 cup sour cream
2 tsp vanilla extract
¾ cup erythritol
½ tsp liquid stevia
½ cup cool water
2 (1 oz) packages unflavored gelatin
1 quart (4 cups) whole strawberries, hulled
1 cup heavy cream

Garnish:
1 cup heavy cream
1 Tbs cream cheese, at room temperature
½ tsp vanilla extract
5 drops liquid stevia
Whole strawberries, and/or other berries (raspberries, blackberries)

Crust:
Preheat oven to 350°F.

Place almonds, pecans, and oats in a food processor; blend until finely ground. Add butter and stevia and pulse until combined. Lightly spray 9” springform pan with baking spray (I like coconut oil spray for this). Press crust mixture onto bottom of pan. Bake for 10 minutes. Cool completely.

Filling:
In a large mixing bowl, beat cream cheese until smooth. Add sour cream, vanilla, erythritol, and stevia and beat again until smooth.

Place cool water in a separate bowl; sprinkle gelatin over water. Let sit for 5 minutes, or until gelatin has softened. Microwave for 15 seconds, or until gelatin has dissolved.

Place strawberries in a food processor. Blend until very finely chopped (mixture will be slightly liquidy). Add gelatin mixture to food processor and pulse until mixed. Add chopped strawberries to cream cheese mixture and beat until smooth. Taste mixture and add additional sweetener, if needed.

In a separate mixing bowl, whip 1 cup cream until stiff peaks form. Fold into filling.

Pour mixture over cooled crust in the springform pan. Refrigerate for at least 4-6 hours or until firm.

Garnish:
Combine cream, cream cheese, vanilla, and stevia in a mixing bowl and beat until stiff peaks form. Pipe onto top of chilled cheesecake and garnish with fresh berries.

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Filed under Desserts

Tagged as cheesecake, dessert, erythritol, fresh, gluten free, keto, low carb, no bake, recipe, stevia, strawberries, sugar free, summer

May 23, 2018 · 10:11 am

Artichoke Basil Chicken

This chicken dish is healthy, delicious, and quick to put together for a weeknight meal. And since I just planted our garden, we have lots of fresh basil ready to use. I love cooking with fresh summer herbs and vegetables.

The chicken is quickly browned and then topped with Parmesan, chopped artichokes, tomatoes, and fresh basil.

Bake for about 30 minutes and then top with fresh mozzarella and broil until melted. More fresh basil takes this from ordinary to amazing. (Ignore the one corner of this photo with no cheese: the child this piece of chicken will serve is very inconsistent with her likes/dislikes)

We eat this on its own, but you could also serve pasta on the side to soak up some of the amazing juices.

I use these artichokes almost exclusively when a recipe calls for artichokes. They are just the best part of the artichoke: all heart, no leaves. You get 7-9 hearts in each can. I love that there are no tough leaves. (They recently changed the can label: Left=old; Right=new)

RECIPE:

Artichoke Basil Chicken

Servings: 4
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2 Tbs olive oil
4 boneless chicken breasts
Greek seasoning mix (or Italian seasoning)
4 cloves garlic, minced
3 Tbs white wine
1 can artichoke bottoms, cut into ½” chunks
1 can fire-roasted diced tomatoes, undrained
3 Tbs fresh basil, sliced
4 Tbs grated fresh Parmesan
4 slices fresh mozzarella
4 Tbs fresh basil, sliced

Preheat oven to 375°F. Lightly spray a baking dish with cooking spray.

Heat olive oil in a large skillet over medium-high heat. Add chicken to skillet and sprinkle generously with Greek seasoning. Brown chicken on both sides (2-3 minutes per side; chicken should not be cooked through). Remove chicken from skillet and place in baking dish.

Add garlic to skillet and cook 1-2 minutes, or until browned. Stir in wine and chopped artichokes. Cook and deglaze pan until wine has reduced by about half. Add tomatoes to pan and cook for 2 minutes, or until hot. Stir in 3 Tbs fresh basil.

Top each chicken breast in the baking dish with 1 Tbs Parmesan cheese. Spoon artichoke mixture evenly over chicken. Bake, uncovered, for 25-30 minutes, or until chicken is cooked through.

Top with fresh mozzarella slices and broil for 2-3 minutes, or until cheese is melted and slightly browned. Sprinkle with additional 4Tbs fresh basil and serve immediately.

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Tagged as artichokes, basil, chicken, fresh basil, gluten free, keto, low carb, main dish, mozzarella, recipe

May 11, 2018 · 12:25 pm

Chocolate Covered Strawberries Cake

Last week, we attended a Boy Scout fundraising auction. I made a few items to contribute, including this Chocolate Covered Strawberries Cake. It is a 4-layer chocolate cake filled with Strawberry Swiss Meringue Buttercream icing. And garnished with chocolate covered strawberries.

There were sooo many delicious looking desserts at the auction. Not a good time to be on a low-carb diet.

Since I didn’t actually get to cut and eat this cake, I don’t have an inside picture, but it looks similar to this Chocolate Raspberry Truffle Cake:

Chocolate Raspberry Truffle Cake 5

except that I added sliced fresh strawberries in between the layers with the icing:

RECIPE:

Chocolate Covered Strawberries Cake

Servings: 12
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Ingredients (recipes below):
Chocolate Layer Cake
Strawberry Swiss Meringue Buttercream
Chocolate Ganache
Chocolate Covered Strawberries

Chocolate Layer Cake
2 cups flour
½ cup regular cocoa powder
½ cup Dutch process cocoa (or Hershey’s Special Dark)
1 ½ tsp baking soda
½ tsp salt
¾ cups (1 ½ sticks) unsalted butter, softened
1 cup sugar
1 cup brown sugar
3 eggs, at room temperature
2 tsp vanilla extract
1 ½ cups buttermilk

Preheat oven to 350°F. Lightly grease 2 9” cake pans; line bottom of pans with parchment paper. Grease paper and then dust entire pan with cocoa powder.

Combine flour, cocoa powders, baking soda and salt. Mix with a whisk. In a large mixing bowl, beat butter and sugars for 5 minutes. The mixture should be very pale and fluffy. Beat in eggs and vanilla. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat just until smooth.

Divide batter into prepared pans and bake for 28-30 minutes or until toothpick comes out clean. Cool in pans for 10 minutes. Invert onto wire racks, remove parchment paper and cool.

Cooled cake layers can be wrapped in plastic wrap and frozen until you are ready to assemble them. (For this cake, if you are freezing the layers: cut each layer in half before freezing to make 4 layers).

Strawberry Swiss Meringue Buttercream Icing
1 ½ cups egg whites (about 12 large egg whites, or use pasteurized egg whites that come in a carton)
2 ½ cups sugar
pinch of salt
3 cups unsalted butter (6 sticks), at room temperature**
1 Tbs vanilla extract
about 1 ½ cups Strawberry Puree (see recipe below)
about 2 cups sliced fresh strawberries (set aside for cake assembly)

In the top of a double boiler, stir together egg whites, sugar and salt. Bring water in bottom of double boiler to a low simmer; cook until the temperature of the egg whites reaches 160°F and sugar is completely dissolved (rub mixture between fingertips-it should not feel gritty). Mixture will be foamy and not a uniform consistency.

Transfer the egg white mixture to the bowl of a stand mixer. With the whisk attachment, whip until meringue is completely cooled and glossy peaks form, about 10 minutes. DO NOT ADD BUTTER UNTIL BOTH THE BOWL AND FROSTING ARE COMPLETELY COOL. Switch mixer attachment from the whisk to paddles. Add butter 1-2 Tablespoons at a time until incorporated. Mixture may appear curdled at times. Continue beating until butter is fully incorporated and frosting is fluffy and smooth. This will take about 10 minutes. Add vanilla and beat smooth. Add strawberry filling and beat until frosting is a uniform color.

**BUTTER NOTE: butter should be at room temperature soft, but not overly soft. If the butter is too cold, it will not incorporate well into the meringue, and you will have butter chunks. If the butter is over-soft, it will cause the icing to curdle while beating-this is okay, it isn’t ruined: it will just take longer (more beating) for the frosting to become smooth. If icing still won’t set, place in the fridge for 20 minutes, and then beat again.

Strawberry Puree:
2 cups whole fresh strawberries, hulled
2 Tbs sugar

Process strawberries in a food processor until very finely chopped, but not completely liquefied. Mix in sugar.

Chocolate ganache:
4 oz bittersweet chocolate, chopped (about ½ cup, slightly heaping)
½ cup heavy cream
2 Tbs corn syrup

Place the chopped chocolate into a small bowl and set aside. In a Pyrex measuring cup or microwavable bowl, combine the heavy cream and corn syrup. Heat for 30-45 seconds; stir. Pour the hot cream over the chopped chocolate. Let sit for one minutes, then stir until smooth.

Chocolate Covered Strawberries:
Fresh strawberries
Chocolate and vanilla melting chocolates

Melt chocolate and vanilla melting chocolates in separate bowls. Dip strawberries in melted chocolate and place on waxed paper.

Place remaining melted chocolates in Ziploc bags and poke a hole in one corner of each bag. Drizzle strawberries with contrasting chocolate.

Let chocolate harden completely before placing on cake.

Cake Assembly:
Completely cool cake layers. Cut each layer in half to make 4 layers. Prepare frosting and ganache.

Place waxed paper strips along edges of serving plate. Place one cake layer, cut side up, on the serving plate. Waxed paper strips should cover the exposed part of the plate, but not be too far under the cake layer. Spread cake with a layer of strawberry icing. Press sliced fresh strawberries into icing. Top with another cake layer. Repeat with frosting and remaining cake layers. Ice entire cake with a thin crumb coat of icing. Refrigerate cake for 2o minutes to set slightly (optional). Create a smooth finish with remaining icing over entire cake (top of cake should be completely flat).

Drizzle cake with ganache, letting it drip down the sides. Refrigerate cake.

Decorate top and base of cake with chocolate covered strawberries.

Storage: Store cake in refrigerator.

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Filed under Desserts

Tagged as Boy Scouts, chocolate cake, chocolate covered strawberries, dessert, recipe, strawberries, swiss meringue buttercream

March 27, 2018 · 9:47 am

Sheet Pan Chicken Fajitas

Chicken fajitas are always a kid favorite. Roasting the chicken and vegetables in a sheet pan makes for a quick and easy clean-up. Now everyone’s happy.

Great for eating traditionally in warm flour tortillas, topping a crispy corn tortilla, or on a bed of lettuce for those watching their carb intake.

I serve these Fajitas with Instant Pot Chipotle Beans and Green Chili Cilantro Rice (recipe below).

Green Chili Cilantro Rice

RECIPES:

Chicken Fajitas

Servings: 8-10
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2-3 lb boneless, skinless chicken, diced
2 Tbs Worcestershire sauce
4 Tbs lime juice
2 Tbs soy sauce
2 Tbs Italian salad dressing
1 Tbs chili powder
4 cloves garlic, minced
4 Tbs chopped fresh cilantro, divided
2 onions, thinly sliced
2 red/yellow bell peppers, thinly sliced
1-2 jalapenos, thinly sliced or minced

Flour or corn tortillas, warmed
Shredded cheese
Guacamole
Sour cream
Tomatoes, chopped
Lettuce, chopped

In a Ziploc bag, combine chicken, Worcestershire sauce, lime juice, soy sauce, Italian dressing, chili powder, garlic and 2 Tbs cilantro. Marinate at room temperature 30 minutes, or in the refrigerator as long as overnight.

Preheat oven to 450°F. Line a large sheet pan with foil; spray or brush lightly with olive oil.

Drain excess marinade from the chicken and spread into an even layer in prepared pan. Add sliced onions and peppers to the pan. Sprinkle with a small amount of salt.

Roast in oven for 10 minutes. Pour off any liquid in the pan. Set oven to broil and cook until chicken and peppers just begin to char. Remove from oven and sprinkle with remaining 2 Tbs cilantro.

Serve with warm tortillas and desired condiments.

Green Chili Cilantro Rice

Servings: 6
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Green Chili Cilantro Rice

1 can (1 ¾ cup) chicken broth
1 can (4 oz) diced mild green chilies, undrained
2 cloves garlic, minced
2 Tbs olive oil
½ tsp salt
1 cup Basmati rice (or other long grain variety rice)
½ cup chopped fresh cilantro

Combine broth, green chilies, garlic, olive oil, and salt in a saucepan. Bring to a boil. Stir in rice, cover, and simmer over low heat for 20-25 minutes, or until rice is cooked. Stir in chopped cilantro.

This can also be cooked in a rice cooker: combine all ingredients except cilantro in rice cooker and cook according to directions; stir in cilantro.

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Filed under Instant Pot, Main Dishes, Salads, Side Dishes

Tagged as black beans, chicken, cilantro, cilantro rice, easy cleanup, entree, fajitas, green chilis, Instant Pot, low carb, main dish, Mexican, rice, roasted, sheet one, tortillas

March 13, 2018 · 8:31 am

Mango Jalapeño Jam

Slightly sweet, slightly spicy. Perfectly versatile.

Serve it with savory scones, like these Bacon Jalapeño Scones:

Use it instead of apricot jam in this Apricot (Mango) Glazed Chicken:

Apricot Chicken 1

Serve it with these Indian Samosas:

3711 099-1

Heat the jam until warm and dip Chicken Taquitos in it:

041811 073-1

-Bake it with Brie wrapped in puff pastry dough for a delicious appetizer. Or cut pastry dough into squares and press dough into a well-greased mini muffin pan; place a square of Brie in the center and top with ½ tsp jam. Bake until browned.

-Spread it over a block of cream cheese or goat cheese and serve with crackers.

-Spread it between tortillas, along with grilled chicken and cheese, and grill for amazing quesadillas.

-Spread it on an English muffin and top with egg, cheese, and bacon for a breakfast sandwich with a kick.

-Add it to a grilled cheese sandwich.

-Spread it on a sandwich of leftover roast turkey or chicken.

-Add it to a marinade for roast pork or grilled chicken.

RECIPE:

Mango Jalapeño Jam

Yield: About 7 half-pint jars

3 lb peeled and seeded mangos (weigh after peeling/seeding), about 6 cups
6-7 oz (about 6-7 whole) jalapeños
¾ cup apple cider vinegar
4 ¼ cups sugar, divided
1 box low-sugar pectin

Chop mangos in a food processor until finely chopped, but not pureed. You should end up with about 5 cups finely chopped mango. Pour into a large pot.

Use the food processor to finely chop the jalapeños. Leave the seeds/ribs in the jalapeños for a more spicy jam; remove them for a milder jam. Add to the pot along with the vinegar, and 4 cups of sugar.

Bring to a full rolling boil, reduce heat to medium, and boil for 20 minutes.

In a small bowl, stir together the pectin and ¼ cup sugar. Add pectin mixture to the pot and return mixture to a full rolling boil. Boil for 2 additional minutes.

Remove from heat and ladle into sterilized jars. Wipe rims of jars with a damp cloth and add lids and rings. Process jars in a boiling bath canner for 10 minutes for half-pint jars. Remove from canner and place on a towel on kitchen countertop. Let sit 24 hours. Check seals before storing on pantry shelf.

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Filed under Appetizers, Breads, Canning/Freezing, Condiments/Sauces

Tagged as boiling water bath, canning, condiment, homemade, jalapenos, jam, mango, recipe, scones, spicy jam

March 12, 2018 · 8:21 am

Bacon Jalapeño Scones

Scones don’t have to just be a dessert food. Scone dough is perfectly suited to add savory ingredients and served for breakfast or brunch. Or as an accompaniment to soup, stew, or chili for dinner. These scones are stuffed full of bacon, green onions, gruyere and Parmesan cheeses, and chopped jalapenos.

I only used one jalapeño this time, which was hardly noticeable. Next time I will use 2-3. Heat levels of jalapeños vary widely, however, so it is wise to taste a small piece before committing to adding 3 full jalapeños.

You can eat these plain, slathered with butter or Clotted Cream, or topped with jam. I served them with a homemade sweet & spicy Mango Jalapeño Jam.

To form the scones, transfer your dough to a well-floured surface and use your hands to shape dough into an 8” round disc about 3/4-inch thick.

Use a sharp knife to cut into 8 wedges. This recipe makes 16 scones. Don’t make one large circle and cut into 16 pieces. Instead, divide dough in half and make 8 from each round.

An important factor in getting light, airy scones is not working the dough more than necessary. An easy and effective way to cut your butter into the dry ingredients is to use a cheese grater to shred frozen butter into your dry ingredients and then mix only briefly. You want there to still be strands of visible butter. That is what will create the air pockets and layers in your scones.

Tip for adding butter: This recipe calls for 8 Tbs (1 stick) of butter. Freeze TWO sticks, then take a pen and mark around the 4 Tbs line on each stick. (It is hard to grate slippery butter all the way down to the end of the stick without grating your fingers ) Fold back the paper on the sticks of butter to the line you’ve drawn. Holding the paper-covered end of the butter, grate the butter directly into your dry ingredients (briefly stir occasionally so that you don’t have a big pile of butter in one spot). Stop grating when you get to the line where you’ve folded back your butter paper. I usually use the larger of the two grating hole sizes on the grater.

You can also grate butter that is just refrigerated, not frozen, but it will hold it’s consistency longer if you freeze it for about 30 minutes first.

RECIPE:

Bacon Jalapeño Scones

Servings: 16
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2 ½ cups flour
2 Tbs sugar
1 Tbs baking powder
1 tsp coarse kosher salt
½ cup unsalted butter (freeze TWO sticks for 30 mins for easier grating)
2/3 cup buttermilk
2 eggs, beaten lightly
½ cup chopped crisply-cooked bacon
¼ cup chopped green onion
2-3 jalapeños, seeded and finely chopped
2/3 cup grated Gruyere or Swiss cheese
¼ cup grated fresh Parmesan

Egg wash: 1 egg, beaten + 2 Tbs heavy cream

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Cut the butter into the flour mixture to form coarse crumbs. Tip for adding butter: Freeze TWO sticks of butter, then take a pen and mark around the 4 Tbs line on each stick. (It is hard to grate slippery butter all the way down to the end of the stick without grating your fingers ) Fold back the paper on the sticks of butter to the line you’ve drawn. Holding the paper-covered end of the butter, grate the butter directly into your dry ingredients (briefly stir occasionally so that you don’t have a big pile of butter in one spot). Stop grating when you get to the line where you’ve folded back your butter paper. I usually use the larger of the two grating hole sizes on the grater.

Mix together the buttermilk and the beaten eggs. Make a well in the center of the flour mixture and stir in milk just until moistened.

In a small bowl, stir together the cooked bacon, green onions, jalapeños, and grated cheeses. Mix gently into the scone dough.

On a floured surface, knead dough lightly until evenly mixed. Divide the dough in half. Pat each dough half into an 8-inch round about 3/4 inch thick. Cut each circle into 8 wedges.

Line baking sheets with parchment or silicone mats. Place dough wedges on prepared sheets and place in freezer for 30 minutes to chill.

Preheat oven to 400°F. Remove scones from freezer and brush lightly with egg wash. Bake for 16-18 minutes, or until golden brown. Cool on a wire rack.

Serve plain or with butter, Clotted Cream, or Mango Jalapeño Jam.

Yield: 16 scones

**TO FREEZE SCONES TO SERVE AT A LATER TIME:

Scones can be frozen either before or after baking.

To freeze before baking: Prepare scone dough. Cut scones and place on a baking sheet lined with foil or parchment paper. DO NOT brush with egg wash. Freeze until firm. Place into Ziploc bag or freezer container and store in freezer. Place frozen scones on a baking sheet lined with parchment paper or silicone mat. Let sit at room temperature for 30 minutes. Brush tops of scones with egg wash. Bake at 400°F for 18-20 minutes.

To freeze after baking: Prepare and bake scones. Cool completely and place on a baking sheet lined with foil or parchment paper. Freeze until firm. Place into Ziploc bag or freezer container and store in freezer. Place frozen scones on a baking sheet lined with parchment paper or silicone mat. Let sit at room temperature for 30 minutes. Bake at 300°F for 10-12 minutes.

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Filed under Appetizers, Breads, Breakfast/Brunch

Tagged as appetizer, bacon, bread, breakfast, British, brunch, chili, English scones, jalapenos, mango jam, recipe, savory scones, scones, Scottish, soup, stew

March 7, 2018 · 9:28 am

Clotted Cream (in an Instant Pot)

Clotted cream is a delicious British condiment. Perfect for topping scones, muffins, cornbread, bagels: anything that you might put butter, cream cheese, or whipped cream on. Or try a dollop on oatmeal with fresh fruit for a wonderful breakfast treat.

Clotted cream’s texture and taste lie somewhere between whipped cream and butter. So: the best of both worlds.

Clotted cream is made by heating cream and keeping it at a low temperature while the fat solids separate from the thinner milk and whey. Maintaining a consistent low heat for a long time is the perfect job for an Instant Pot.

The hardest part of making clotted cream is finding heavy cream that is NOT ultra-pasteurized. Most grocery stores in the US do not carry cream that isn’t ultra-pasteurized. (You can use regular pasteurized cream, but not ultra-pasteurized. The cream will not clot the same.) I bought mine at a local farmer’s market. Some Whole Foods stores also carry it.

**Save the thinner milk/whey that is left after separation to use in other recipes where you would use milk.

RECIPE:

Clotted Cream (in an Instant Pot)

4 cups heavy cream, not ultra-pasteurized

1. Pour cream into the Instant Pot and close lid (use glass lid if you have one).
2. Set Instant Pot to Yogurt and then Boil (press the Yogurt button, then press Adjust until it says Boil).
3. When the Boil cycle finishes, use a thermometer to check that the cream has reached 180°F. Repeat step if cream has not reached 180°F.
4. Return lid (glass) to pot and press Keep Warm button. Leave at Keep Warm for 8 hours.
5. Turn off Instant Pot and set insert on a cooling rack. Cool to room temperature. Do not stir.
7. Cover with glass lid or plastic wrap and refrigerate for 8-12 hours. Do not stir.
8. Remove from fridge. The clotted cream will have thickened and risen above a layer of milk/whey.
9. Use a spoon to scoop out a small section of clotted cream from the side of the pot, and place in a bowl. Carefully pour off the milk/whey at the bottom of the pot (keep to use in other recipes that call for milk or whey). Scoop the remaining clotted cream out into bowl. Stir back in a little whey if you want a thinner texture.
10. Store clotted cream in the refrigerator or freezer. For a softer texture, remove clotted cream from refrigerator about 30 minutes before serving.

Yield: about 2 cups clotted cream

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Filed under Appetizers, Breakfast/Brunch, Condiments/Sauces, Desserts, Instant Pot, Tips and Tutorials

Tagged as British, clotted cream, heavy cream, Instant Pot, scones, Scottish

March 5, 2018 · 2:17 pm

Vanilla Scones

For our Scottish themed book group meeting, I made a variety of different Scottish foods, more of which I will share here shortly.

Scottish (or English) scones are a light, tender biscuit that can be adapted to many different flavors. Scones can be a savory food or a dessert. Or breakfast, or a snack, or just about anything you want them to be.

These vanilla scones, while not sweet themselves, are more of a dessert food. Especially if you serve them with Clotted Cream (or whipped cream) and jam. They also make a great base for Strawberry Shortcake.

I served them with a Homemade Clotted Cream (made in an Instant Pot) and Homemade Red Raspberry Jam and Cinnamon Pear Jam.

Scones can also easily be frozen either before or after baking.

To freeze before baking: Prepare scone dough. Cut out scones and place on a baking sheet lined with foil. DO NOT brush with egg wash. Freeze until firm. Place into Ziploc bag or freezer container and store in freezer. Place frozen scones on a baking sheet lined with parchment paper or silicone mat. Let sit at room temperature for 30 minutes. Brush tops of scones with egg wash. Bake at 400°F for 16-18 minutes.

To freeze after baking: Prepare and bake scones. Cool completely and place on a baking sheet lined with foil. Freeze until firm. Place into Ziploc bag or freezer container and store in freezer. Place frozen scones on a baking sheet lined with parchment paper or silicone mat. Let sit at room temperature for 30 minutes. Bake at 300°F for 10-12 minutes.

RECIPE:

Vanilla Scones

Servings: 12
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2 cups flour
2 Tbs sugar
2 tsp baking powder
½ tsp salt
6 Tbs unsalted butter
½ cup buttermilk
2 Tbs heavy cream
1 egg
1 tsp vanilla extract
1 vanilla bean, split and seeds scraped (optional)
Egg Wash: 1 egg + 1 Tbs cream

Clotted Cream and Jams, to serve

Preheat oven to 400°F. Line a baking sheet with parchment paper or silicone mat.

In a large bowl, mix flour, sugar, baking powder, and salt. Cut cold butter into dry ingredients until mixture resembles coarse crumbs. **SEE NOTE BELOW

In a separate bowl or Pyrex measuring cup, mix together buttermilk, 2 Tbs cream, egg, vanilla extract, and vanilla bean seeds. In a small bowl, mix together egg wash and set aside.

Make a well in the dry ingredients and pour in buttermilk mixture. Use a rubber spoon to gently mix, until most of the dry ingredients are mixed in.

Turn dough out onto a flour coated surface and pat and/or roll dough to about 3/4” thick. Use a scone or biscuit cutter to cut into rounds. Place on prepared baking sheet. Gently reroll scraps to make additional scones.

Brush tops of scones with egg wash. Bake for 15-18 minutes, or until golden brown.

Serve scones with clotted cream and jam.

**NOTE: To easily cut butter into dry mixture, freeze one stick of butter for 30 minutes. Fold back the paper wrapper to the 6Tbs mark and use the coarse blades of a cheese grater to grate the butter directly into the dry ingredients. Use a rubber spatula to fold butter shreds into mixture.

Yield: about 12 scones