Wednesday, March 31, 2010
Sunday, March 28, 2010
Sunday, March 21, 2010
but there is definitely a trip to the fabric district in my near future. If only I knew how to sew and I could make that dress up there.
Thursday, March 18, 2010
EEEE!!!!!! how has it been almost a whole other week?? I have clearly not nailed the blogging schedule. And sometimes I'm literally not home all day---I know I could blog from my phone but I am just not there yet.
Friday, March 12, 2010
Wednesday, March 10, 2010
I love pretty much anything with ginger in it. Will gravitate towards it like a horse to hay. The root on its own is wonderful chopped up and boiled to make tea (mix it with licorice, dandelion and burdock roots to make my friend Carmen's longevity tea). As a spice it gives an Asian tang to greens, sauces, soups. It's rather amazing in ice cream. And jam. I made as favors for my rehearsal dinner nectarine raspberry jam with ginger and I had a hard time not eating it hot right out of the pot. And it is a star of baked goods. Cookies, cakes, frostings.....there is no end. I'm sure I will share many a recipe with you using this humble root in the time to come, but for now let me start with one of my favorites: the Ginger Scone.
4 c flour
1/4 c sugar
3 1/2 t baking powder
1 3/4 t baking soda
1 t salt
1 c butter
1 c crystallized ginger, cut into 1/4 in dice
1/2 lb fresh ginger, peeled and pureed, about 1 cup
1 c heavy cream
Heat over to 325. Whisk flour, sugar, baking powder, soda and salt in large bowl. Cut in the butter with pastry cutter or fork until it’s coarse meal. *Or use the food processor!!!!* Stir in crystallized and pureed ginger til well combined
In small bowl whisk together eggs and 3/4 of the cream. Stir the cream mixture into the flour mixture until a soft dough forms—don’t overmix
Divide the dough into 10 parts and roll each into a ball. Place scones on parchment-lined baking pan and brush tops with remaining cream. Bake for 20-25 minutes until golden
Cool on wire rack
*the dough will be kinda crumbly--just gently keep pressing it into balls. And don't use too much cream when brushing the tops--a light brushing is perfect. You'll have cream left over.