Blueberry Scones

 

I also made Cherry Chocolate chip scones, Peach and a Cinnamon Peach with this same recipe. I think a Jalapeno Cheddar would be great also, or Almond, even a  Lemon Poppy Seed. Just let your imagination go crazy.

Link to the Original Recipe.

https://www.mythreeseasons.com/glazed-lemon-currant-scones/?_gl=1*f04j5g*_ga*ZFNWaWc3QVgxU1VZSlBRNWNYVnExYmJDenhkZjMydEZPeUJHeGhCdGhyZG8yMEhxSkJuQTd4Z1hveXpqc05yeg

• 3 cups all purpose flour
• 2/3 cup granulated sugar
• 1 tbsp baking powder
• Zest of one lemon (about 1 tsp)
• ¾ tsp kosher salt (about ½ tsp fine salt)
• 1 ½ cup fresh or frozen blueberries
• 1 stick cold, unsalted butter, cut into ½ inch cubes
• ½ tsp vanilla extract
• ¾ cup heavy cream, plus more as needed*
• 1 egg + 1 tbsp water, beaten, for egg wash

GLAZE:

• 1 cup powdered sugar
• 1 tbsp unsalted butter, melted
• ¼ tsp vanilla extract
• 2–4 tbsp lemon juice

1. Heat oven & prep pan: Preheat oven to 400°F. Line a large baking sheet with parchment paper or a silpat.
2. Mix dry ingredients: In a large bowl or food processor, combine flour, sugar, baking powder and salt. 
3. Add butter and berries: Toss cubes of butter in with flour mixture. Using hands, pinch butter together into irregular pieces. Form some flat discs and some small pieces of butter, the size of large peas. Work quickly as to not overheat the butter. Stir in blueberries. Transfer mix to fridge for 5-10 minutes if butter starts to soften significantly.
4. Add wet ingredients. In a bowl, mix together 3/4 cup heavy cream, zest and vanilla. Stir into flour mixture. Add additional cream, 1 or 2 spoonfuls at a time until the dough just holds together when pinched. The dough should not be wet and sticky.
5. Form: Turn out the dough onto a lightly floured surface. Form into a ball and flatten into a 6 to 7-inch round. Do not overwork the dough. Slice into 8 wedges. Transfer to prepared baking sheet about 2 inches apart. Place in fridge or freezer for 10-30 minutes for better results.
6. Bake: Brush with egg wash. Bake in the upper third of the oven for 16-20 minutes or until golden brown. A toothpick inserted into the center should come out clean. Cool for 5-10 minutes on the sheet tray, transfer to a wire rack and cool completely.
7. Glaze & serve: Combine powdered sugar, butter and vanilla in a medium bowl. Whisk in lemon juice 1 tablespoon at a time, until you reach desired consistency. When the scones are cooled, drizzle with glaze and allow to set before serving. Enjoy.

Corn Chowder

 

This chowder is so good.

My last minute cell phone photo with bad lighting does not do it justice.

Here is the link to the original recipe.

https://natashaskitchen.com/corn-chowder-recipe/

For the Corn Stock:

• 4 cups chicken broth
• 1 1/2 cups milk
• 1 cup heavy cream

For the Corn Chowder:

• 4 cups corn kernels (from 4-5 ears corn) reserve cobs for stock
• 4 oz (4 slices) bacon, chopped
• 1 large onion finely diced (1 1/2 cup)
• 1 large carrot cut into 1/4" dice (1 cup)
• 3 stalks celery finely diced (1 cup)
• 1 lb Yukon potatoes 3 medium, peeled and cut into 1/4" thick pieces
• 2-3 tsp sea salt or to taste
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper or to taste
• 2 Tbsp Chives chopped, to garnish

How to Make Corn Stock:

1. Cut the kernels from the cobs and set kernels aside for making chowder.* Place the bare cobs in a stockpot.  

2. Add 4 cups broth, 1 1/2 cups milk, and 1 cup cream to pot. Bring to a boil then reduce heat and simmer un-covered 20 minutes while making the chowder. Use tongs to remove and discard cobs before using corn stock in step 3. 

How to Make Corn Chowder:

1. Place a 5 Qt dutch oven over medium/high heat. Add chopped bacon and cook stirring occasionally until browned. Remove bacon bits with a slotted spoon and set aside.

2. In the same pot, add chopped onion, celery and carrot to the bacon fat and cook uncovered, stirring occasionally, until onion is soft (7-8 min).

3. Add sliced potatoes, 4 cups corn kernels, 2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp cayenne pepper. Pour corn stock into the pot, bring to a light boil then simmer uncovered 10-15 minutes or until potatoes are tender. Season with salt and pepper to taste**. Ladle into bowls and garnish with reserved bacon and chopped chives.

Sourdough Sandwich Bread

 

This is a very easy bread to make. I started mine later in the afternoon so I let it double in size and then I shaped it put it in my pants and put it in the refrigerator and covered it with cheesecloth. In the morning I took it out. Crank the oven up to 500 degrees, take a shower and when I got out I just put the bread in the oven and went off to get ready for the day. My husband even came in the house talking about how good it smells. I will definitely make this bread again. I will also try it and follow the directions and let my bread rise all night and then shape it in the morning to see if there's a difference in the flavor. But the spread is definitely worth making. I posted her link below she gives you a lot of hints so make sure you go over there and check out her page.

https://www.theclevercarrot.com/2020/04/easy-sourdough-sandwich-bread/

• 500 g (4 cups) all purpose flour
• 60 g (4 tbsp.) unsalted butter, softened, cut into cubes
• 12 g (1 tbsp.) sugar
• 9 g fine sea salt
• 50 g (1/4 cup) bubbly, active sourdough starter (100% hydration)**
• 270 g  (1 cup + 2 tbsp) warm water

HELPFUL TIPS

** If the weather is not warm enough, sometimes the second rise can take longer than expected. To speed up the rise, increase the amount of starter and decrease the amount of water for best results. Please choose one of the following adjustments below, keeping the rest of the ingredient quantities the same:

1. 100 g starter + 255 g water
2. 150 g starter + 250 g water

Additionally, because temperature controls time you can also increase your surrounding temperature for the bulk or second rise, as needed. Place the dough in a proofing box set to 75-80 F. Or, preheat your home oven to 75-80 F and then shut it off immediately (use an oven thermometer to make sure it’s set to exactly 80 F and not higher!). Place the covered dough inside until it bulks up. Do no use this option overnight- it will be too warm.

Baking Schedule: this is an overnight dough which takes approximately 10-12 hrs to rise @ 68 F. Start the night before, in the evening, and plan to bake the following day. If it’s warmer than 68 F the dough will take less time to rise. Alternatively, start in the morning and bake in the afternoon or evening. 

MIX THE DOUGH

In a stand mixer fitted with the paddle attachment, add the flour, butter, sugar and salt. Mix on low speed until combined; the butter should look like crumbs.

Add the starter and warm water. Mix until the flour is fully absorbed (get in there with your hands to finish mixing). The dough will feel slightly sticky and elastic at this stage. Cover with plastic wrap or a damp towel and let rest for 30 minutes. Meanwhile, replenish you starter with fresh flour and water.

After the dough has rested, switch to the dough hook and run the machine on medium-low (#3 on a KitchenAid) for 6-8 minutes. The dough will feel soft and supple and not stick to your hands. If it does, add a dusting of flour.

Note: If you do not have a stand mixer, the dough can be made by hand. After mixing and resting for 30 minutes, knead the dough on a lightly floured surface for 8-10 minutes, or until smooth, soft and elastic. Do not worry about under/over kneading. Relax into the process and focus on the texture, not the time.

BULK RISE

Cover the bowl with plastic wrap and let rise overnight at room temperature (68 F) until double in size, about 10-12 hrs. Please refer to the Baking Schedule above for additional rise time options.

SHAPE THE DOUGH

In the morning, coat a 9×5-inch pan with butter.

Remove the dough onto a lightly floured work surface. Gently flatten the surface to release any large air bubbles.

Roll the dough into a log tucking the ends underneath. Rest for 5-10 minutes. With floured hands, gently cup the dough and pull it toward you to tighten its shape. Using a bench knife, place the dough into the loaf pan seam side down.

SECOND RISE

Cover the dough with lightly oiled or buttered plastic wrap. Let rest at room temperature until it has risen to about 1-inch above the rim of the pan, about 1 1/2-2 hours depending on temperature and the amount of sourdough starter used. Check the height by looking at the domed center portion of the dough.

Preheat your oven to 375 F. Note: For higher oven spring, preheat to 500 F instead. Reduce to 375 F once the dough goes into the oven and bake as directed.

BAKE THE DOUGH

Bake the dough on the center rack for about 45-50 minutes, or until golden brown.

Cool in the pan for at least 10 minutes, and then transfer to a rack to cool completely.

This sandwich loaf will stay fresh for up to 3 days, stored in a plastic bag at room temperature.