Biscuits

PS - I made that coffee mug!!

There are certain recipes every kitchen-savvy person should have in their repertoire for last-minute emergencies. Go-to dishes that can pinch hit and are flexible enough for myriad uses and adaptations. For me, biscuits are it. They can find a place in nearly any meal and once a good basis is established, they can be manipulated to fit a whole host of scenarios. My biscuit recipe is adapted from Baking with Julia, a cookbook I'm not sure I could live without. Seriously... go buy it right now. You won't regret it.

These biscuits can be made in advanced and frozen. Just be sure to keep them in a freezer bag and remove as much air as possible to prevent freezer burn. To reheat, place them in a paper bag in a single layer, close the bag by folding up the open end and bake for 10-15 minutes in a 350 degree Fahrenheit oven.

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Biscuits
Makes 8 3.5" Biscuits

4 cups all-purpose flour
2 tablespoons baking powder
2 teaspoons salt (preferably Kosher)
2/3 cup vegetable shortening
2 cups milk

1. Preheat oven to 425 degrees Fahrenheit. In a large bowl, combine flour, baking powder and salt. Cut in shortening with two knives or a pastry blade. Stir in milk. Mix until just combined.

2. On a well-floured surface, turn out dough and dust with flour. Pat the dough out with hands until it is 1/2-inch thick. Fold dough in half, then in half again. Pat until the dough is 1/2-inch thick. Do this at least two more times, making sure not to overwork the dough. Folding the dough will help to give it "lift" and layers.

3. Use a 3.5" biscuit cutter to cut-out biscuits. Re-fold scraps and pat the dough out to 1/2-inch thick again (you'll probably end up with a little ball of dough left - pat it down and make it into a mini-biscuit). Brush the tops of the biscuits with an egg wash (one egg mixed with 1 tablespoon of water or milk). Let the biscuits rest for 5 minutes.

4. Place biscuits on a greased cookie sheet (or better yet, on a pizza stone hot from the oven) and bake for 12-15 minutes, or until biscuits have risen and appear golden on top. Place on a cooling rack. Enjoy!

Some more ideas: Serve these biscuits at breakfast with butter and jam or at dinner with herb compound butter (you could even dust the tops with a little herbed salt before baking). These biscuits are a great companion for strawberry shortcake - just sprinkle some sanding or demerara sugar on top of the dough after the egg wash. For a savory kick, try adding 1/2 tablespoon of dill and 1 cup of grated cheddar cheese to the dough, or add 2 teaspoons of Old Bay seasoning and use these biscuits to sop-up melted butter at a seafood bake. Herb fans should try adding sage, a la this guy.

Peach Pie

My dad's birthday was last week, and given the choice between peach pie and his favorite cake (a chocolate mayonnaise cake - don't knock it until you try it), he'll usually choose peach pie. How appropriate, then, that peaches in the Northeast hit their peak right around his birthday! While I'm still dabbling in perfecting my peach pie recipe, here's the recipe I'm currently using (if you have a great recipe or some tips, please share them in the comments! I'd love to hear). It's a great way to wrap up this week's Peach-Palooza.

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Peach Pie
Makes one 9" pie

Crust:
2 1/4 cups all-purpose flour
3/4 teaspoon salt
2/3 cup shortening
8-10 tablespoons ice water

1. Combine flour and salt. Add shortening and cut it into the flour mixture until it resembles coarse cornmeal or small peas.

2. Add the water, one tablespoon at a time, until the dough is able to form and hold a ball.

3. Divide the dough in half, and wrap each half in plastic wrap and refrigerate for at least an hour. Roll onto a well-floured surface. Makes enough for a double-crust pie.

Filling:
1/2 cup sugar
2 tablespoons quick-cooking tapioca
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
6 cups thinly-sliced, peeled peaches (fresh or frozen - do not thaw frozen peaches)
1 egg, separated
1 tablespoon milk or cream

1. Preheat over to 425 degrees Fahrenheit. In a large bowl, mix together sugar, tapioca, cinnamon and nutmeg. Add peaches and stir to cover the peaches with the sugar mixture. Let stand for 20 minutes.

2. On a well-floured surface, roll out one-half of the pie crust dough to form an 11" circle. Transfer the dough to a 9" pie plate (either by gently rolling it back on to a rolling pin or by folding into quarters). Mold the dough to fit the pie plate and leave an overhang of dough. Prick a few holes in the bottom of the crust with a fork. Brush the bottom of the crust with the egg white. Roll out the second half of the dough (in the same manner as the first) and have it ready to cover the filling.

3. Once the filling is ready, add it all at once to the prepared pie plate. Cover the filling with the second half of the pie dough. Crimp the edges of the top and bottom crusts together. Cut three or four small slits in the  top crust to allow steam to escape.

4. Mix together the egg yolk and milk. Brush over the top of the pie, and sprinkle with sugar (optional). Cover the edges of the pie crust with strips of aluminum foil. Place pie on a baking sheet.

5. Place pie in the oven for 30 minutes. Remove foil from pie and reduce oven temperature to 375 degrees Fahrenheit. Bake for an additional 30 minutes or until pie filling bubbles and the crust is golden. Cool on a wire rack.

This recipe is adapted from the Better Homes and Gardens New Cookbook (an essential for every kitchen).

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PS- I'm thinking of doing a entire series of pie tutorials. Is that something you would be interested in reading? Let me know in the comments, and in the meantime, here are a few pictures of my Dad :-)

Camping this year at Belvedere Lake

Last fall

My favorite picture of my dad and I

Blowing out his birthday pie candle with help from Edie

SWILLED: Peach Cocktails

Today's peach-fix comes in the form of a summery libation (or two). Peaches are surprisingly versatile when it comes to cocktails and work well with several types of alcohol and mixers. I'm over at From Scratch Club today talking about two peach cocktails (and a mocktail substitute), the Positano Peach and the Sweet Savannah Sipper. Make them tonight to help kick-off your Thirsty Thursday and prepare for the weekend!

PS - Eric really liked the non-alcoholic version of the Sweet Savannah Sipper, and here's proof (he just learned "Cheers!" too, so he likes to clink glasses with Dave :-)

Dessert Pizza

Everyone loves pizza, right? RIGHT?! I certainly do. I also love sweets. So, put "pizza" and "sweet" together and you get the perfect meal: Dessert Pizza. I posted the how-to on this delicious dish over at From Scratch Club. Check it out if you get the chance. Nectarines and black raspberries not your thing? Here are some other Dessert Pizza suggestions:

- Raspberry jam, mixed berries, drizzle of chocolate

- White chocolate, strawberries, chopped pecans

- Lemon curd, candied citrus peel, mint leaves

Enjoy, and for more of my From Scratch Club posts, click here.

Strawberry Jam

While May is National Strawberry Month, the juicy, red fruits don't hit their prime in the Northeast until June. Strawberries were at peak ripeness last week, so Edith and I went picking.



One of the best ways to ensure you capture a bit of summer is to make Strawberry Jam. The house smelled heavenly all weekend long with the aroma of jam stewing on the stove (something I look forward to all year long). Many people think jam is an overly-complex process. Truth is, you can't really screw it up. If it turns out too thin and runny, it becomes ice cream topping. If too thick, spread it into a parchment-lined 9"x13" pan, cut into 1-inch squares, sprinkle with sugar, and you have jelly candies. Jam does take a little time, and needs to be stirred often to prevent burning (but I just try to catch-up on emails or get through the stack of magazines in the kitchen while the jam is cooking). Here is a simple, all-natural jam recipe I hope you will try.

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Strawberry Jam
Makes About 5 Pints*

8 cups strawberries, washed, hulled and quartered
5 cups white sugar
1 1/2 cups peeled, cored and grated apples (like Granny Smith - about 3 apples)**
2 tablespoons Grand Marnier (or any kind of quality orange liqueur or Triple Sec)***
2 teaspoons Kosher salt

1. In a large pot, combine all ingredients. Cook over medium-high heat until a boil forms. Stir frequently with a wooden spoon.

2. Reduce heat to medium. Cook, stirring and scraping the bottom of the pan frequently, until bubbles become larger and slower (about 45 minutes to an hour). Jam should reduce to a little more than half to be considered done, or read at 220 degrees Fahrenheit on a candy thermometer.

3. Remove from heat and immediately ladle into hot jars or other containers. The jam can be canned (either in a hot-water bath or pressure canner, just follow manufacturer's recommendations) or refrigerated for about two weeks.

*This recipe can easily by halved to 4 cups strawberries, 2 1/2 cups sugar, 3/4 cup apples, 1 tablespoon Grand Marnier, and 1 teaspoon salt.

**This recipe uses no commercial pectin. Apples are a natural source of pectin and help to thicken the jam.

***Orange or lemon juice is a fine alternative.

Stay tuned for more strawberry recipes (and be warned... June is National Dairy Month, so look out for recipes utilizing my favorite food group!).

Sundays on the Sunporch: Three Berry "Pop-Tarts"

Now that spring is here and the weather is beautiful (save for all the rain we've been having), it's time to re-instate Sundays on the Sunporch. This is one of my favorite little traditions Dave and I have started for our family. Just lazing around on the sunporch, testing out a new breakfast/brunch recipe with a full pot of French Press, and enjoying each other's company.

Yesterday, Edith and I tried our hands at homemade three berry "Pop-Tarts." I think deep-down we all secretly love Pop-Tarts (or the childhood nostalgia that surrounds them). This recipe provides a glimpse into the classic shelf-stable breakfast food but elevates it to something you can actually feel good about eating. If you prefer, you can make a simple milk glaze (two parts confectioners sugar to one part milk - whisk until smooth) to drizzle on top of the pastries once cooled slightly, but I like them straight-up.

My little helper, Edie. She brushed the egg wash on the dough and

 assisted with mixing. And yes, she also likes to wear a sand pail as a hat

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Three Berry "Pop-Tarts"
Makes 6 servings

For the Dough*
2 cups flour
1 teaspoon salt (preferrably sea salt)
2 tablespoons white sugar
1 cup (2 sticks) plus 2 tablespoons cold butter, cut into small cubes
1/4 cup ice water
1 egg
1 tablespoon cream or milk
Raw/Demerara sugar

For the Filling
1 1/2 cups berries of choice (I used raspberries, blueberries and blackberries)**
1/2 cup sugar
2 tablespoons flour
Pinch of salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg

1. Heat oven to 400 degrees Fahrenheit. Prepare two baking sheets with parcement paper or Sil-Pat mats.

2. In a large bowl, combine dough allowances of flour, salt, and white sugar. Whisk to combine. Cut-in butter using a pastry blender or hands.

3. Add water (but not ice!) a tablespoon at a time. Add/reduce recommended about based on the point the dough just forms a ball.

4. Cover dough an refrigerate for at least 30 minutes.

5. In a new bowl, mix filling ingredients together, macerating the berries slightly to release juice. Be sure flour is well-mixed with berries.

6. Once dough is chilled, remove and roll out into a large rectangle 1/4-inch thick (cut dough in half if needed and roll each half separately). Be sure the rolling pin and surface are both well-floured.

7. Using a knife or pastry wheel, cut dough into twelve rectangles.

8. Mix egg with heavy cream to form an egg wash. Brush egg wash onto the edges of all dough rectangles.

9. Spoon filling onto half of the dough rectangles. Cover with other half of dough rectangles. Push edges together with fingers, then crimp or seal with the tines of a fork.

10. Brush remaining egg wash on the top of the pastries. Sprinkle with raw sugar. Pierce the top of the pastries with a knife to make three small steam holes.

11. Place pastries on prepared baking sheets, bake for 10-15 minutes or until edges and golden brown.

Pastries can be wrapped in waxed paper, stored in a Ziploc bag or storage container, and placed in the freezer for up to three months. They can be re-heated in the oven or in the toaster (it might take two "rotations" in the toaster if frozen). I think I might also make these for a summertime dinner party with a sprig of fresh mint and homemade vanilla ice cream as a dessert! Ooo, the possibilities.

* The dough recipe is adapted from La Buena Vida.

** Do not hesitate to use frozen berries. In my opinion, it is better to pick (or buy) fresh fruit locally and freeze it (or buy bags of frozen fruit from the grocer) than to buy fresh supermarket berries grown halfway around the world. Fresh doesn't always mean better!

Pecan Shortbread

Earlier in the week, Dave's colleague, Dr. MacDonald, came over to the farm to start in on a new work project. I always feel terrible if I don't have some sort of little treat to offer our guests (even though I know most of them could care less), so I decided to try whipping up a batch of shortbread.

Dave is, without doubt, a shortbread junkie. Especially when we went to Scotland, he was pretty psyched for all the shortbread we were offered. So I knew Dave would at least be happy. But to be honest, I had never made shortbread before, and because it requires such few ingredients, there was little room for error. I was worried everything that went into making this little morsels had to be top-notch, or else they just wouldn't taste right.

Well, I didn't have the highest quality ingredients, but I had pretty decent ingredients, and I think this shortbread turned out great. It went quick, at least! The key is making sure the butter stays really cold, just like when you make pie crust, biscuits, or any other pastry. I used the shortbread recipe from Better Homes and Gardens New Cookbook: Celebrating the Promise.

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Shortbread

Makes 16 wedges*

1 1/4 cups all-purpose flour

3 tablespoons granulated sugar

1/2 cup butter

1. Preheat oven to 325 degrees Fahrenheit. Combine flour and sugar. Using a pastry blender**, cut in butter until mixture resembles fine crumbs and starts to cling. Knead until smooth and form into a ball***.

2. To make wedges, on an ungreased cookie sheet, pat dough into an 8-inch circle. Make a scalloped edge. Cut circle into 16 wedges. Leave wedges in a circle. Bake for 25 to 30 minutes or until bottom starts to brown and center is set. Recut circle into wedges while warm. Cool on cookie sheet for 5 minutes. Cool on a wire rack.****

*I cut mine into 8 wedges, just because 16 seemed a little skimpy.

** Don't worry about fancy tools like a pastry blender. They have useful applications, but for recipes like this, just cut the COLD butter into cubes and use your fingers. It allows you to really feel the dough and judge its texture.

***I found the dough to be a little dry, so I added 1 tablespoon of cold water. It made a perfect dough.

****I had some finely chopped pecans on hand, so I threw in about 1/4 cup of those pecans in. It was a really nice touch. I also decided that these shortbreads needed some chocolate, so I melted 6 ounces of semi-sweet chocolate, 1 tablespoon of butter, and about 1/4 cup of whole milk (though you could use cream) over a double boiler. I just drizzled this "ganache" over the shortbreads after they were cooled and then sprinkled some more pecans on top, because I like it when food looks like it tastes, know what I mean? I kept them on a cookie sheet and put them in the freezer for about 15 minutes to make sure the ganache hardened properly.

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These pictures definitely aren't the best, sorry!

That's it! It was really easy, and I think my first attempt at shortbread was a decent one. Dave and Dr. MacDonald were very productive at their "dining room table" meeting. I'd like to think it was because of the brain fuel I provided them via these cookies, but in reality, it was just because they are both young, brilliant and motivated. Ah, well.

Blueberry Buckle

My parents were at the farm over the weekend, and whenever they come I always make sure to feed them. The main reason they come to visit is, of course, to play with their grandkids, but I usually have some project I need them to help me with when they are here. Making sure my folks are well-fed is a small price to pay for their help. Plus, I don't want them to start thinking I only keep them around for the cheap labor (just kidding, Mom and Dad!).

So, this weekend, I made a meal of yummy vegetable pasta salad, grilled corn-on-the-cob with a little lime butter, and London Broil marinated and seasoned in the Montreal style and cooked to medium over slow-burning charcoal. But to me, no meal is complete without something sweet at the end. I needed to whip up dessert quick, and also had fresh, plump, richly indigo blueberries on hand.

I decided to make this delicious Blueberry Buckle. I found the recipe in the Ginsberg's Cookbook that celebrates the company's 100th anniversary (Ginsberg's Foods was one of my clients, and I assisted them in the planning and publicity of their 100th anniversary celebration. Hi Nancy and David!!). The recipe is so easy, and the results are divine (this was my first buckle, and I think it turned out great).

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Dot's Blueberry Buckle

2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup sugar

1/4 cup butter

1 egg

1/2 cup milk

1 cup fresh blueberries*

Crumb Topping (recipe follows)

Mix dry ingredients together. In a separate bowl blend sugar and butter until creamy; then add egg. Alternate adding dry ingredients and milk to egg mixture.** Fold in blueberries, batter will be thick. Pour batter into round greased cake pan. Equally distribute crumb topping over cake batter. Bake at 375 degrees for 40 minutes. This recipe doubles easily.

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Crumb Topping

1/2 cup sugar***

1/2 teaspoon ground cinnamon****

1/4 cup flour

1/4 cup butter, softened

Using a pastry cutter, blend ingredients.

*I think you could use frozen blueberries for this, but allow them to thaw and drain before use. Too much liquid will make this buckle heavy and soggy

**When alternating wet and dry ingredients, be sure to always incorporate dry ingredients last. This ensures the smoothest batter.

***I used brown sugar in this recipe, just because I could :-)

****I also doubled the cinnamon, again, just because.

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I think this is best served warm with a dollop (or two... or four) of homemade sweetened whipped cream. I add a little vanilla to mine. This buckle is very reminiscent of a light and airy blueberry muffin, but the crumb topping sweetens it to dessert level.

Ever had a "buckle" before? Do you prefer simple Americana desserts like this, or sweets that are more complex and indulgent?

Sundays on the Sunporch: Streusel Cupcakes

It's always nice to have one day a week to just bum around, isn't it? I think that is what Sundays are for. Wake up. Maybe change out of your jammies. Read the paper. Spend time with the ones you love. So on Sundays at Silly Goose Farm, Dave and I are hanging out with the kiddos on the kitchen sunporch. And since I have tons of cookbooks to test and recipes to try, I've decided to wake up a little earlier on Sundays and try a new, tasty morsel for us to enjoy.

The first recipe in this series comes from everyone's favorite domestic diva... the one, the only, Marthaaaa Steeewaart! (just say it as if you're the announcer at a professional wrestling match - you'll get the idea). We call her "Marfa" around here. For our anniversary, Dave gave me the Martha Stewart's Cupcakes book. I couldn't wait to try all the delicious (and adoreable!) recipes, and though the Streusel Cupcake option was perfect for Sunday brunch on the sunporch.
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Streusel Cupcakes
(Makes 24)*

2 1/2 cups all-purpse flour
1/2 teaspoons baking soda
1 1/4 teaspoons baking powder
1/2 teaspoons coarse salt
1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1 cup sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
1 1/2 cups sour cream
Streusel Topping (see recipe below)
Milk Glaze (see recipe below)

1. Preheat oven to 350 degrees. Line muffin tins with paper liners. Whisk together flour, baking soda, baking powder and salt.

2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Stir in vanilla by hand. Add flour mixture and sour cream; stir until just combined.

3. Divide batter evenly among lined cups. Sprinkle half the topping over cupcakes, gently pressing it into the batter. Sprinkle evenly with remaining topping. Bake, rotating tins halfway though, until golden brown and a cake tester inserted in centers comes out clean, about 20 minutes.** Transfer tins to wire rack to cool completely before removing cupcakes.

4. To finish, place cupcakes on a wire rack set over a baking sheet; drizzle evenly with milk glaze. Glazed cupcakes can be stored up to 3 days at room temperature in airtight containers.
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Streusel Topping
(Makes enough for 24 cupcakes)

2 1/4 cups all-purpose flour
3/4 cup packed dark brown sugar
2 1/4 teaspoons ground cinnamon
3/4 teaspoon coarse salt
1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, room temperature

Whisk together flour, brown sugar, cinnamon, and salt; cut in the butter using a pastry blender, your fingertips, or two table knives until combined but still crumbly. Refrigerate 30 minutes before using.
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Milk Glaze
(Makes enough for 24 cupcakes)

1 1/2 cups confectioners' sugar, sifted***
3 tablespoons milk

Whisk together ingredients until smooth. Use immediately.

*I used a larger muffin tin, so I ended up with 12 cupcakes. I thought this was the perfect serving size for a light, quick breakfast or brunch option. However, if I was serving this at a more formal brunch, I would stick with the standard cupcake size.

**I ended up baking these little buggers for closer to 30 minutes, since they were the bigger size. BTW - I'm sure Marfa has endless cake testers at her disposal, and I'm sure they're all gold-plated, but I use toothpicks or wooden skewers, and those work just fine.

***I though the glaze was a little thin, so I added 1/4 cup more confectioners' sugar. I think adding a 1 tablespoon of coffee or maple syrup to the glaze would be a really nice addition, in which case reduce the milk by 1 tablespoon.

I can't wait to dig up more recipes and continue this tradition. Of course, dear friends, you are always invited to come join us. We would love to have you!

What do you do on Sunday mornings? Is there another day of the week that is your "relaxation" day? I would love to hear!