Current Cardamom Scones

Dear Reading Public,

I grew up wondering how my grandmother and her peers were able to condense so much information into the face of one little index card.  All the ingredients, how and in what order to prepare them, and finally, notes and often a signature from it's author.  On top of that, it was entirely beyond my capabilities at the time to preserve the cleanliness of anything while in the kitchen, so I was equally impressed by the longevity of my grandmother's recipe cards.  There were no water marks or dried-on bits of cake batter, whereas the couple I owned seemed much like a geologic history of my kitchen escapades, dried and compacted striations of past cookies and cakes gone, well, everywhere.

In recent months, I have spent much time in the kitchen, and experienced least a couple moments of panic when I realized that the recipe I liked so much was online somewhere and I had no idea how to find it again.  Almost without noticing, I had begun my very own set of index cards.

Not one to deprive others of delicious treats, today I will include one of the newest additions to the index card recipe box - Current Cardamom Scones.  We recently had friends visiting from out of town, and during one sleepy afternoon we decided to make scones and tea.  But!  Not just any scones and tea would do.  We agreed upon a chai recipe with star anise and whole cinnamon sticks, balanced by these delicious and easy scones.  They were so good in fact that I was only able to get a picture of the dough going into the oven!  So, like a good blag host, I made a double recipe this afternoon just for you!

Perfect with chai or a light roast coffee...

Current Cardamom Scones
2 C. Flour
1/3 C. Sugar
1 t. Baking Powder
1/4 t. Baking Soda
1/2 t. Salt
1/2 t. Ground Cardamom (use fresh if you can!)
1 stick Cold, Unsalted Butter
1/2 C. Currents
1/2 C. Thick, Whole Milk Yogurt
1 large Egg

Preheat 400° F oven.
Mix dry ingredients together, cut in butter (preferably with a pasty cutter) until bits are the size of large peas.  In a separate bowl, combine wet ingredients, and add to flour/butter mixture.  Mix until just combined.  Knead with hands on lightly floured countertop no more than 10 times (less is better), pat into a log about 3/4" thick and 3 or 4 inches wide.  From here you can cut the classic triangle shape and bake the scones for 12-18 minutes.  I've found they bake reliably in my oven for 14 minutes.

I had the chance to use fresh cardamom seeds.

My mortar and pestle is finally going to good use, Mom!

If you try this recipe, leave a note and tell us what you think!

xo

When Life Gives you Lemons...

Make things from them and sell them for a PROFIT!  This idea has been brewing in the baking-inclined minds that frequent the 927 Grace household, and while not yet fully steeped, it is filling out nicely.  With access to somewhat unlimited local, organic lemons, baking know how and the kind of gumption only young urban gardeners like us possess, we hope to soon be offering products like mason-jarred baking mixes and lemon curd to our devoted readers and families (as I mentioned, for a profit?  Pretty please?).  We're also considering gluten-free and vegan product lines!

Along with the lemon curd, we're trying a scone recipe that um, smells fantastic and they're not yet out of the oven.  Two minutes have now elapsed, and scones are out!

Reviews:
Barbara - Likes it, not too dense, crunchy outside and easy inside!
Sara - Likes it, but tacky on the inside!  Flavour excellent.
Tyler - Thinks he'd like it if he hadn't lost his sense of taste to too-hot coffee.  He's still taking a second helping, so I suppose that's a vote in favour of the texture?
Me - Agrees with Sara.  (I wonder if the yogurt had something to do with the tackiness.)

Love to all!
P.S.  Our ears are open to product suggestions...leave a comment!

Double Header - Mother's Day and Sonya's Graduation!

Dear reading public,

I was just pleased and flattered to learn that my dear friend, Sonya, finds comfort and an escape from her studies in this humble little blag!  In honor of her valiant efforts and soon-to-be success in her candidacy for a Masters Degree in Public Policy, as well as...

Mother's Day! and the woman who helped me take my first steps both in life and in the kitchen, I have today's update.

Last weekend, Marjorie and I used a Barefoot Contessa box-mix.  Me, using a box mix?  I know!  I know!  My excuse is I took it home for *free* because it expired; I claim no responsibility to those of you who would chastise me for baking not-from-scratch.  Do you know what we made?  That's right, MOM'S FAVOURITE:  MARSHMALLOWS!  And believe it or not, they were fantastic (and I don't even like marshmallows)!  So, for my mom, there are pictures of marshmallows.

And for our graduate, Sonya, here is a recipe from my very own kitchen.

Curry Carrot Soup - using an immersion blender!  (Goes well with cooked greens and sourdough bread)

Ingredients

• 4 c. veggie broth
• 5 med. cloves garlic, minced
• 1 med. shallot, diced
• 1/2 small yellow onion, diced
• 3 T butter and/or olive oil to sauté
• 2 lb carrots, ends removed but not peeled, chopped into 2" sections
• 1 can cannellini beans, drained
• 1 can coconut milk
• 2 T curry powder (I used yellow but it's up to you)
• Salt, pepper, and brown sugar to taste

Sauté garlic, shallot, onion and curry powder in butter/oil, while bringing veggie broth to a boil.  When broth boils, add carrots.  Carrots are done when you can easily spear them with a fork, remove from heat and add sauté mixture and drained white beans.  Using your immersion blender, puree the soup while adding coconut milk until smooth.  Salt and pepper to taste.  I usually add a teaspoon or two to liven up the curry flavour, which I think can be kind of dusty otherwise.  And, if you're wondering, the beans help to add bulk and protein to the soup, and when blended, create a thick, creamy texture.  Yum!

*This soup can very easily be made vegan with the exclusion of the butter, and keeps well with the fat from the coconut milk and the lack of dairy or meat.

Finally, with the leftover butter cookies from last post, I fumbled my way through a lemon zest glaze.  Looks pretty good for guess work, dontcha think?

Take care, and enjoy your food!

Mama's Little Baby Loves Shortenin'

Dear reading public,

The past few days have been quite a trial, and in celebration of things improving (though only slightly), I spent yesterday baking my little heart out.

The agenda included:

• Wheat bread in the bread maker
• Zucchini bread with chocolate chips
• Zucchini bread without
• Butter cookies
• Chocolate poured frosting for the butter cookies

My lovely Danny bought me a cooling rack, which will allow so many things to happen, for instance, poured frostings!  Stick a cookie sheet with sides underneath and pour, pour away.  So, experimenting with recipes we must go.

Overall, our results were satisfactory.  The wheat bread has actually been eaten already, the zucchini bread nearly so, the butter cookie recipe produced about 60 cookies and the frosting, after some modification, worked quite well through a squeeze bottle.

There are some hearts and circles left (only because they are hidden!), I'm thinking maybe spring colors and lemon flavored icing?

Stay tuned for the report on homemade MARSHMALLOWS!

xo