Condiments

Blueberry Streusel Scones with Sweet Lemon Butter

Apr 6, 2012 By Cheri in Breakfast, Condiments, Easter 4 Comments Tags: blueberry, butter, lemon, scones, streusel, sweet

Blueberries and lemon are such a natural pairing. And, when you fold them into flour and butter – divine. If I were going to throw an Easter brunch these would definitely be on the menu. Putting streusel topping on scones is such a brilliant idea and the lemon butter is so good I could almost eat it with a spoon. That’s saying a lot because I’m not the type of person to slather butter on things.

I know blueberries aren’t really in season right now but they were on sale and so delicious I couldn’t pass them up. If you don’t have access to fresh blueberries I’m sure you can use frozen. I use frozen blueberries often in my blueberry sour cream muffins and they turn out great every time. You’ll want to put them in frozen and work fast. If the blueberries thaw while you’re still working with the dough, the juices from the thawing berries will turn the dough an unattractive grey colour.

Scones are best served warm so you don’t want to bake them too far ahead of time. If you want to make them ahead you can get them ready for the oven and then freeze them, completely prepared on the baking sheet. Bake from frozen, adding a few minutes to the baking time.

Happy Easter everyone!

Blueberry Streusel Scones with Sweet Lemon Butter

Blueberry Scones

Refrigerate the dough any time it has to sit and wait – this will make sure the butter stays nice and cold.

2 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/8 teaspoon salt
1 teaspoon grated lemon zest
6 tablespoons unsalted butter, cold
1 cup blueberries
1 large egg
1/2 cup milk
1.5 teaspoons vanilla

Combine flour, sugar, baking powder, salt and lemon zest in a large bowl. Using a cheese grater, grate half the butter into the flour mixture. Toss with fingers, to coat, then grate in remaining butter. Toss with fingers until evenly combined. Toss in blueberries.

Mix together egg, milk and vanilla. Gently stir it into flour mixture, with a fork, just until everything is moistened. Turn it out onto a well floured surface. Knead 5-6 times or until everything incorporates together. Making sure there’s a good layer of flour underneath so that the dough doesn’t stick to the surface, shape the dough into a rough ball and flatten it into a disk (I made mine about 7 inches). Brush the top of the dough with a bit of milk; sprinkle streusel topping over all. Cut the dough in 8 pieces, forming 8 triangles. Transfer pieces to a parchment-lined baking sheet.

Bake at 400º for 20-25 minutes or until golden brown. Transfer to a wire rack to cool. Let cool 10 minutes before serving. Serve with lemon butter, if desired.

Streusel Topping

1/4 cup brown sugar
1/4 cup flour
1 teaspoon cinnamon
pinch salt
2 tablespoon unsalted butter, softened

Mix together ingredients until well combined.

Lemon Butter

You can use fresh homemade butter for this recipe, if desired.

1/2 cup unsalted butter, softened
zest and juice of 1 lemon
1/2 cup icing (confectioners) sugar

Beat together all ingredients until well combined. Serve immediately or make ahead and refrigerate.

If making ahead, remove from fridge 1 hour before serving to soften.

Makes: 8 scones, 1/2 cup butter

Scone recipe adapted from Running with the Devil(ed) Eggs via Tasty Kitchen Blog.

Homemade: Butter

Feb 24, 2012 By Cheri in Condiments, Homemade, How-to's 9 Comments Tags: butter, homemade, how to

OK. I can’t believe it took me this long to make butter. I knew that it was easy to make, but I think somehow in the recesses of my brain it just seemed like it had to be more difficult than it is. Now that I’ve made it, I’m wondering, why is this not a common thing? Why aren’t we all making our own butter? We make whipped cream all the time and butter is essentially over-whipped whipped cream. After you beat the cream for 10 minutes or so it separates into butter and buttermilk (not the same buttermilk that you buy from the store because this is not fermented). That’s it. Now you have butter. Does it get any simpler then that?

Now, this doesn’t mean I’m going to be making my own butter all the time. I’m still planning on using the sticks for baking and such because this is one instance where homemade is not actually cheaper. For me to buy 2 sticks of butter (1 cup) is cheaper than buying a pint of heavy cream (which makes 1 cup of butter), plus the bars are awfully handy for measuring. But, for those times when you’re wanting to use butter as a spread, I definitely think it’s worth it to make your own. The fresh taste and satisfaction of making your own butter just can’t be beat. Add herbs, spices, or citrus zest to jazz it up and give it some diversity. Just think what a star you’ll be when you whip some up for brunch to serve with scones or french toast.

Please, please do yourself a favour and don’t wait as long as I did, to make your own butter. You will not be disappointed.

Homemade Butter

1 pint heavy cream (2 cups)
1/4 teaspoon salt, or to taste (optional)

Beat cream in a stand mixer* with the whisk attachment until solids form (butter) and separate from the liquid (buttermilk). Pour into a fine mesh sieve to strain buttermilk. Rinse with cold water. Press with a spatula (or squeeze with hands) to make it into a cohesive mass and to remove excess water. Mix in salt, if desired.

*According to other sources this can also be made in a food processor or blender but it was too thick for my cheap blender so I switched to the mixer. Also you could use hand beaters.

Makes approximately: 1 cup butter

Black Bean Salsa

Feb 17, 2012 By Cheri in Appetizers, Condiments, GF Sides, Gluten Free, Snacks 2 Comments Tags: black bean, quick, salsa, winter

In my search for healthy snacks I came across this recipe. Now, chips and salsa are not really a “healthy” snack but, I am a fan of the fact that this healthy salsa makes for a more filling and nutritious alternative when you get a salty craving. And, depending on what you serve it with, it may just turn into a healthy snack after all.

Tomatoes this time of year tend to be pretty tasteless, so this a great winter salsa since it uses only one small tomato. This type of recipe is highly adaptable. If you don’t like cilantro, leave it out. Throw in some red peppers, if you like. Or use red onions instead of green. Really, it’s not a science. You can literally chuck in whatever suites your fancy. Next time I’ll probably add some chopped avocado and amp up the spiciness by leaving in the jalapeño seeds.

I’m also planning on taking this out of the snack realm by making some to serve at our next taco night. It takes no time to prep and every bit of homemade goodness turns a good meal into a great one.

Black Bean Salsa

For a spicier salsa leave the seeds in the jalapeño pepper.

1 small tomato, seeded and diced
2 green onions, finely chopped
1 jalapeño pepper, seeds and membranes removed, minced
2 tablespoons chopped fresh cilantro
1 garlic clove, minced
2 tablespoons fresh lime juice
1 (15.5 oz.) can black beans, rinsed and drained
1/4 teaspoon salt

Toss ingredients together in a medium-sized bowl. Refrigerate until serving.

Adapted from Whole Living.

(Small Batch) Mixed Berry Jam

Jan 24, 2012 By Cheri in Condiments, GF Sides 4 Comments Tags: blueberry, jam, mixed berry, small batch, strawberry

Making jam seems to be my preferred Sunday afternoon activity. There’s something relaxing and comforting about getting a pot of fruit bubbling on the stove and relaxing on the couch while it fills your house with the scent of berries and maple. This recipe especially, is so simple. No slicing and dicing, just a quick rinse and a toss in the pot, and you let your stove top do the rest.

This recipe calls for fresh berries and I already had some (surprisingly) delicious fresh blueberries in my fridge (thanks to an awesome sale from my grocer) but since I didn’t have any fresh strawberries I used a bag of frozen ones instead. To my delight the frozen ones worked great, I just needed to add a few minutes to the simmering time. I imagine you could use all frozen berries and have it turn out, as long as you feel comfortable going by sight rather than cooking time. Allow them to thaw first and don’t drain away any of the tasty juices.

One of the big draws to me for this jam was that it uses maple to sweeten it, instead of sugar. By now I’m sure you’ve noticed my love of anything maple. It adds just a little something extra to the jam and it’s not overly sweet like some homemade pectin-free jams seem to be. I also love that it makes such a small amount. It feels like no work and you get delicious results in no time.

We enjoyed it while it was still warm, wrapped up in fresh crepes with a side of bacon. Mmm.

Mixed Berry Jam

2 cups fresh blueberries
1 pound fresh strawberries, hulled and quartered (about 4 cups)
1 cup pure maple syrup
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice

Place berries in a medium-sized saucepan, lightly mash berries. Add remaining ingredients and bring the mixture to a simmer. Simmer, stirring occasionally, for 50-55 minutes or until the mixture passes the jam test (below). Cool completely before storing, covered, in the fridge for up to 1 month. Freeze for longer storage.

Jam Test:

This applies to any jam that is made without using pectin.

Place a small plate in the freezer while you make your jam. Once you think the jam is ready place a dollop on the frozen plate and return to the freezer for two minutes. Remove the plate from the freezer and push through the jam with your finger, there should be a slight film on top that wrinkles as you push. If it’s not ready yet, boil it for a few more minutes and repeat the test.

Makes approximately: 1 1/2 cups

Adapted from Giada at Home.

Vanilla Tangerine Marmalade

Jan 6, 2012 By Cheri in Condiments 6 Comments Tags: marmalade, tangerine, vanilla

I’m not sure how many marmalade fans there are out there. I know it’s a pretty acquired taste. I only seem to like it in certain instances and I feel like it has to be done just right to be delicious. For me, it’s all about getting over that first bite. I always shudder a bit at how pungent the flavour is and then after the second bite it changes to “hey, this is actually pretty good”.

It first started with Grapefruit Cranberry Marmalade, which I instantly want to make again every time I think of it, then I saw a tangerine marmalade in my Christmas issue of Everyday Food and I knew it was time to make another. Plus, I had a crate full of tangerines sitting on my table that I knew we wouldn’t be able to finish on our own.

This is definitely the perfect way to use up any of those tiny oranges you have lying around after Christmas. One of my favourite parts about this recipe is the fact that you don’t have to peel the oranges to remove the pith. Tangerines have such thin skin that, that little bit of pith doesn’t need to be removed, which means it saves a good amount of time. I would only say to make sure that you make very thin slices so you don’t get too much in one bite. I added a spoonful of vanilla bean paste at the end because it gives it a lovely fragrance and rounds out the flavour. And, I love all the pretty flecks it adds to the marmalade.

If you’ve never made marmalade before this is a great recipe to get you started. It’s easy peasy and I think the tangerines make the marmalade just a tad bit sweeter then normal. So, if your new to marmalade it might help break you in to the taste. ;)

Vanilla Tangerine Marmalade

You can substitute the vanilla bean paste with extract or a whole (split) vanilla bean, or you can leave it out entirely. If using a whole vanilla bean, add it along with the sugar, scraping the seeds into the pot before throwing in the rest of the pod.

3 pounds tangerines, washed
6 cups water
4 cups sugar
1 teaspoon vanilla bean paste

Trim the ends off of the tangerines until the flesh is visible. Cut each tangerine in half lengthwise and then into thin slices, removing any seeds as you go. Place in a pot with the water and bring to a boil. Simmer rapidly for 20 minutes, or until peels are tender. Add sugar and allow to boil for an additional 45 minutes, stirring often, until it is thick, has darkened slightly and passes the jam test (below). Stir in vanilla bean paste. Allow to cool a bit before packing into jars or containers. Cool completely before storing in the fridge (up to one month) or freezer (up to six months).

Jam Test:

This applies to any jam that is made without using pectin.

Makes approximately: 5 cups

Adapted from Everyday Food.

Blueberry Vanilla Bean Applesauce

Oct 21, 2011 By Cheri in Condiments, Kids, Snacks 6 Comments Tags: applesauce, basic, blueberry, customizable, easy, homemade, vanilla bean

I don’t know why it took me so long to make applesauce. Well, maybe I do – because somehow in my mind it seemed like a laborious difficult process. But it really shouldn’t have taken me so long because it couldn’t be easier.

I was originally going to can some but once I tried out my first batch and realized it was so easy, I thought it would be more fun to make smaller batches and customize them to what we have on hand. Now if I have a couple of apples sitting around I get a batch bubbling on the stove while I do the dishes and my baby girl bounces away in the doorway.

I love the fact that helping me in the kitchen is my sons absolutely favourite thing to do. I’m going to take advantage of that while I can. :) (P.S. Do you see my cute little jumping bean in the background? She’s the cheerleader.) :)

If you’re like me and are under the misconception that applesauce is difficult to make, let me break it down for you. Cut up apples (skins on), add to a pot with a bit of water and desired seasonings (or additional fruit), simmer until mushy and press through a sieve. Done! Could it be any simpler?

Customize it to your hearts desire and you can have a new applesauce every week. I added blueberries and a vanilla bean to my applesauce but you could also swap out the vanilla bean for a cinnamon stick or substitute a different berry for the blueberries.

This recipe is sugar-free, meaning that it’s great for the whole family, baby included! Yesterday I had no baby food left but I had a couple of apples sitting on the counter so I quickly whipped up a small batch and she was gobbling it up in no time.

Have I convinced you yet? I really want you to try it for yourself. It’s so much fun and so delicious! What flavour combinations would you try?

If you want some information about which apples are best for applesauce, check out my In Season: Apples post.

Blueberry Vanilla Bean Applesauce

For a Blueberry & Spice Applesauce substitute a cinnamon stick for the vanilla bean.

2.5 pounds (6) apples
1 cup blueberries
1/2 cup water
1 vanilla bean, split

Core apples and cut into large chunks. Place in a large pot with the remaining ingredients (make sure to scrape the seeds from the vanilla bean into the pot before adding the whole bean). Cover lightly and bring to a boil over medium heat. Lower heat and keep at a simmer, stirring occasionally, until apples are mushy and releasing from their skins (about 25 minutes).

Pour contents into a fine mesh sieve set over a large bowl. Press and stir contents until all of the flesh is pushed through and only the skins remain.

For thicker applesauce, place back in pot and cook until desired consistency.

Makes: 3 cups

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