Category Archives: Uncategorized

Blueberry Scones with Blackberry Butter and Devonshire Cream

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I promised! Here are the scones from last weekend. Amazing? Yep!

blueberry-scones-1

I love scones but never seem to buy them or make them. It’s the once in a (very long) while, I order one and remember, oh yeah…I love these things.  Plain, blueberry, chocolate chip, with icing; I love them all.

These were light, slightly sweet, moist, and oh so good. They were a hit at the jewelry party.

BLUEBERRY SCONES

INGREDIENTS

3 C flour

1/3 C sugar

1 tsp salt

2 1/2 tsp baking powder

1/2 tsp baking soda

3/4 C unsalted butter

1 C buttermilk

1 C blueberries

1 T flour

1 T heavy cream

DIRECTIONS

1. Preheat oven to 400 degrees F. Combine the flour, sugar, salt, baking powder and baking soda in a large bowl. Add butter and mix with your hands until completely blended. Add buttermilk and mix just until combined. Toss blueberries with flour. Fold into batter.

2. Transfer dough to a floured counter and divide into 2 parts. Roll each to 3/4″ thick. Cut each round into 8 wedges and place slightly separated on a greased baking sheet. Brush the tops with the cream.

3. Bake for 15 minutes, or until lightly browned.

Notes:

Adapted from I can’t remember. Once I find the source, I’ll post it.

BLACKBERRY BUTTER

blackberry-butter

INGREDIENTS

1/2 C butter

1/2 C blackberries

DIRECTIONS

1. Whip butter until light and fluffy.

2. Add blackberries and beat on low until just combined.

Notes:

Created by me, Emily.

DEVONSHIRE CREAM

INGREDIENTS

4 oz mascarpone

1 C heavy whipping cream

1 tsp vanilla extract

1 – 2 tsp sugar

Zest of lemon

DIRECTIONS

1. Place all the ingredients in a large bowl and beat until the mixture holds its shape and looks like softly whipped cream.  Use right away or cover and refrigerate the cream until serving time.

Notes:

Adapted from Joy of Baking.

I forgot to take pictures of this!

Creamy Baked Eggs

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Jewelry and brunch. The perfect combination! This past weekend I hosted a jewelry party and tried a few new recipes. All of them turned out great – Creamy Baked Eggs, Cinnamon Sugar Pull-Apart Bread, and Blueberry Scones with Devonshire Cream, Blackberry Butter, and Honey Butter.

The first recipe I’ll share is Creamy Baked Eggs. I’ll share the rest with you later this week! Promise.

Creamy-baked-eggs-3

Creamy cheesey sauce mixed with eggs and bacon. Tasty by itself or on the side of cinnamon rolls, muffins, scones, or anything sweet. This recipe is a great brunch dish because it can be made the night before.

CREAMY BAKED EGGS

INGREDIENTS

2 Tbls butter

2 Tbls flour

1 3/4 C 1% milk

1/2 C grated cheddar cheese

salt and pepper to taste

1/2 package bacon

2 green onions, chopped

8 large eggs

1 piece bread

1 Tbls chopped chives

DIRECTIONS

1. Preheat oven to 350. Grease 6 ramekins and place on cookie sheet.

2. Melt butter in medium saucepan then whisk in the flour until smooth. Cook for two minutes making sure not to brown.

3. Slowly add the milk while whisking. Cook until thickened (It should coat a spoon.)

4. Turn off the heat. Add grated cheese and whisk until smooth.

5. Add salt and pepper.

6. In separate, larger pan, cook bacon until brown and crispy. Remove bacon and place on plate with paper towels to soak up the grease. Remove bacon grease from pan, reserving 2 Tbls.

7. Saute green onions in bacon grease until soft.

8. Crumble bacon and add it back to the green onion pan.

9. In medium bowl, beat the eggs.

10. Add eggs to bacon and onion mixture.

11. Cook eggs until they are partially set and add the sauce.

12. Stir eggs and sauce and evenly distribute between greased ramekins.

13. Crumble bread into pieces and sprinkle on top of eggs.

14. If you are making this the night before, cover and put in fridge.

15. Bake uncovered for 2o min or until set and bread is toasted.

16. Sprinkle chives on top of eggs.

NOTES

6 servings

Adapted from Food.com.

Mushroom and Polenta Napoleon

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I’ve been eyeing a recipe that has LOTS of mushrooms on top of creamy polenta. I didn’t have any uncooked, plain polenta but I did have a package of pre-cooked  Trader Joe’s Organic Polenta that we usually use for polenta fries. Soooo, I did a little thinking and came up with this….

Stacked golden polenta rounds with mushrooms and shallots sauteed in a wine reduction. Topped with shaved Parmesan. Glass (or bottle) of wine. Friday night deliciousness. Did I mention, it’s actually healthy?

Mushroom-Polenta-Napolean

Please ignore Andy’s hand in the picture. We have absolutely NO natural light coming into our place so he’s holding it over the balcony. My Photoshop skills are lacking, so the hand stays.

MUSHROOM AND POLENTA NAPOLEON

INGREDIENTS

1 Tbls. olive oil

1 shallot, peeled and thinly sliced

1 tsp. balsamic vinegar

1 tsp. tomato paste

1 tsp. Italian seasoning

2 C. sliced, assorted mushrooms (I used button and cremini)

1/2 C. red wine

1 C. grape tomatoes, halved lengthwise

olive oil spray

1 package pre-cooked polenta, sliced into 1/4″ rounds

2 Tbls. shaved Parmesan

DIRECTIONS

Heat olive oil in pan over medium heat. Add the shallots and balsamic vinegar. Cook for 2 minutes. Add tomato paste and mushrooms. Cook for 5 minutes, stirring occasionally.

Add wine and Italian seasoning to pan and simmer for 5 minutes.

Add grape tomatoes and cook for 5 more minutes. Transfer mushroom and shallot mixture to small pan.

Spray large pan with olive oil spray. Add polenta rounds. Cook for 4-5 minutes each side, until golden and crispy.

Place one round on a plate then top with a spoonful of mushroom mixture. Sprinkle with cheese. Repeat layers two more times for each Napoleon.

NOTES

4 servings

*I served this with lemon and herb marinated chicken breast and broiled asparagus.

Inspired by Wild Mushroom and Tomato Ragout with Polenta from Shape Magazine.

Summer Vegetable Crepes

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Ricotta, sour cream, fresh vegetables and herbs. Delicious, light, and perfect for a summer night. You can substitute pretty much any vegetable you have in your house or garden. I highly recommend keeping the corn AND using corn straight from the cob.

This recipe looks complicated, but I promise, it’s not! These can definitely be a full meal or you can serve them as a side dish.

Summer Vegetable Crepes

Summer Vegetable Crepes

4 servings, approx. 300 calories per serving

1/3 cup reduced-fat sour cream

1/2 cup chopped fresh dill, divided, plus more for garnish (original recipe call for chives)

3 tablespoons low-fat milk

2 teaspoons lemon juice

3/4 teaspoon salt, divided

1 tablespoon extra-virgin olive oil

2 cups chopped zucchini

1 1/4 cups chopped green beans

1 cup fresh corn kernels

1 cup part-skim ricotta cheese

1/2 cup shredded Monterey Jack cheese

1/4 teaspoon freshly ground pepper

4 crepes, store-bought or from scratch (my favorite crepe recipe)

1. Stir sour cream, 1/4 cup dill, milk, lemon juice and 1/4 teaspoon salt in a small bowl until combined. Set aside.

2. If making crepes from scratch, make the batter and refrigerate until you’re ready to make the crepes.

3. Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, green beans and corn and cook, stirring, until beginning to brown, 6 to 8 minutes. Reduce heat to low; stir in ricotta, Monterey Jack, the remaining 1/4 cup dill, the remaining 1/2 teaspoon salt and pepper. Cook, stirring gently, until the cheese is melted, 1 to 2 minutes. Cover and remove from the heat.

4. If making crepes from scratch, cook crepes placing parchment or wax paper between each crepe.

5. Spoon 1/4 of the vegetable-cheese mixtures (about 3/4 C) down the center of the crepe. Fold one side of the crepe around the mixture. Continue rolling until secure. Place crepe, seam-side down on plated. Repeat with remaining mixture.

6. Serve each crepe with an additional 2 Tbls. of reserved sauce spooned on top and garnish with dill.

Adapted from Eating Well.