Friday, May 16, 2014

Lemon Blueberry Scones

This recipe for "scones" is nothing like the US version of scones I grew up with.  Those were delicious little pieces of buttermilk yeast dough fried in hot oil until golden brown.  They were fabulous, but very time consuming - not to mention they were a major commitment.  I'll post the recipe for my mother's buttermilk scones someday.  But for now - these are wonderful to enjoy for breakfast or brunch.  

2 cups unbleached flour
2 tsp baking powder
3 Tbs sugar
1/2 cup cold butter (one stick)
1 cup fresh blueberries
zest of one lemon
1 cup heavy cream
dash of vanilla

Lemon Glaze:
2 cups powdered sugar (+ or -)
3-4 Tbs fresh lemon juice

Combine dry ingredients in large bowl.  Cut butter into thin slices and drop into dry ingredients.  Cut in with a pastry blender until crumbly - butter should be no larger than the size of a pea.  

Now toss in the lemon zest and combine well.  Gently add the blueberries - being careful not to smash them.  

Make a well in the center, and add cream all at once.  Toss gently with a spatula, folding in just until the dry ingredients are incorporated into the cream.  

At this point, you may press into a circle and cut out (taking care not to cut into a blueberry) into triangle shapes.  I didn't want to take a chance with the blueberries and a KNIFE, so I formed them into triangles by hand.  

Place on baking sheet, pressing down until they are no thicker than 1".  

Brush with additional heavy cream, then sprinkle with additional sugar.

Bake at 400° for about 20 minutes, or until barely browned and blueberries are bursting.

Remove to wire racks and combine lemon glaze ingredients.  Drizzle over each scone when cooled. 

Makes approximately 10 scones.  

Recipe from:

Wednesday, March 19, 2014

Simple & Delicious Dill Dip

Every family has their favorite dip for chips & veggies.  Ours has always been the cop-out variety (Hidden Valley Ranch mix with a pint of sour cream).  I was looking for something a little more unique when I brought veggies & dip to share with friends I work with last week.

Everyone loved this dip.  The subtle dill flavor left everyone asking "what's IN this?".  A touch of Worcestershire sauce and Tabasco sauce gave it a little kick as well.  

And... (depending on what side of the "food additive fence" you sit on) MSG is an optional ingredient.  Personally, I don't have a problem with modest, occasional use - and unbeknownst to most of us - it's still hidden in a wide variety of foods (see this article for more information, and to decide where YOU stand on it)

Make this at least 3 hours before, and chill before serving.  Overnight is even better.  (And, yes - the photos are marginal - but the dip disappeared before I had a chance to do any better)

Simple & Delicious Dill Dip

1 cup mayonnaise
1 cup sour cream
1 to 1-1/2 tsp dill weed
1 tsp dried minced onion
1 tsp dried parsley
1 tsp seasoning salt (such as Lawry's)
1 tsp Accent seasoning (MSG - optional.  See note/link above)
1 tsp Worcestershire sauce
1 dash Tabasco sauce

Mix & chill.  Serve with crackers, veggies, etc...

Friday, February 21, 2014


Crostini is an Italian word meaning "little toasts".  I've seen them displayed in pricey delicatessens and cheese counters, but I've never tried them until now.  Delicious!  They are usually served with a topping of some kind, or as the base for a canapĂ©.  

You simply slice baguette bread VERY thin, place the slices on a baking sheet, brush with olive oil, and season with salt & pepper.  (Garlic salt or other herbs would be wonderful as well)

I sprinkled these little toasts with Himalayan pink sea salt, and then a little freshly ground pepper.  After baking at 350° for about 15-20 minutes - they turn a lovely shade of golden brown.  

Make sure you turn the crostini over once during baking, and it even helps to rotate your baking sheet halfway through.

We served these with cheese ball at Valentine's Day.  (Yes, I'm a little late posting!)  For a little "blush" on your heart shaped cheese ball - try coating it with smoked paprika.  Yum.