Peanut Butter and Julie

Cheddar Apple Scones

My big project for today is decorating my Easter eggs.  I decorate eggs every year, even if it means that I have to do it by myself and eat Nicoise salads for the next two weeks in order to use up all of the hard boiled eggs.  Because I detest mayonnaise, deviled eggs are out of the question!

I have always been a person who loves to celebrate the holidays, and my parents always made a big deal out of them when we were growing up.  My mom is about as crafty as they come, and her homemade wreaths, pillows, and holiday decorations would adorn our house, leaving no question as to what time of year it was.  My dad always went out of his way to make Easter especially fun for my brother and I, painting numbers on each of the eggs that we hunted and then coordinating them with "prizes" that he pulled out of a large bag (incidentally, we never did find egg #11 from about 1985.  My apologies to the people who bought our house......).  So, it just doesn't feel the same to me unless I dye my Easter eggs, although Easter did kind of sneak up on me this year.  Wasn't it just St. Patrick's Day???

Because the eggs will take some time, and because I am planning a big dinner for tomorrow night.  I wanted to make something simple for us to have for breakfast tomorrow (alongside hard boiled eggs, of course).  Sara Foster is a friend of mine who owns two very popular specialty food stores in Durham and Chapel Hill, North Carolina.  Both are called Foster's Market, and I think I must have eaten there at least 3 times per week when I was in graduate school at Duke.  Everything on her southern-influenced comfort foods menu is fantastic, and her cookbooks are some of my favorites (I think that her first one is the best.  Mine is well-worn and covered with flour!).  Sara also is a contributing editor to Cottage Living magazine, and I came across this scone recipe of hers in one of the recent issues.  Knowing how delicious her scones always were, I tore the recipe out and saved it for the perfect occasion, which turns out to be tomorrow's breakfast!  Here are my tips for these addictive apple scones:

• The scone dough can be prepared up to 2 days in advance.  Wrap tightly in plastic wrap and refrigerate.  Let sit at room temperature for 30 minutes prior to baking.
• The baked scones can be frozen for up to 2 weeks and then reheated.  Place the scones in a 350F degree oven and reheat until crisp and warmed through.
• This is a great basic scone recipe with which you can mix and match flavor combinations.  Try using Parmesan cheese paired with chopped fresh pears.  Mix bananas with pecans or peanut butter.  Fold in fresh blueberries and lemon zest.  The possibilities are endless!
• After you grate the apples, be sure to squeeze out the excess juice.  This will prevent the scones from being too watery.  I like to use my food processor, fitted with the grating disk, to grate the apples.  It is much easier and less labor intensive than using a box grater.

Cheddar Apple Scones

Makes 8

Ingredients:

2 1/4 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

8 tablespoons chilled butter, cut into pieces

1/2 cup packed grated extra-sharp Cheddar cheese

1 large Granny Smith apple, shredded and drained

3/4 cup buttermilk

Preheat the oven to 400F degrees.  Place the flour, baking powder, and salt in a food processor and pulse to combine.  Add the butter and pulse until the mixture resembles a coarse meal.

Transfer the mixture to a bowl and stir in the cheese and apple.  Add the buttermilk and stir until just combined.  If the dough is still crumbly, stir in more buttermilk, 1 tablespoon at a time, to bring the dough together.

Knead the dough gently several times with floured hands on a lightly floured surface and then pat it into an 8-inch diameter round, about 1/2-inch thick.  Cut into 8 triangles with a sharp knife and place on a parchment-lined baking sheet.

Bake at 400F degrees for 20-25 minutes or until golden brown.  Cool slightly and serve.

Strawberry Shortcakes with Lemon Cream

Tomorrow marks the first day of spring with Easter Sunday falling just a few days later.  Although strawberry shortcake is welcome on any day of the year at my house, made possible by California strawberries' year-round availability, it is the perfect dessert with which to celebrate these two occasions.  I can't recall ever meeting someone who doesn't like strawberry shortcake, so chances are, if you are expecting a crowd for the holiday weekend, this is a sure-to-please dessert.

The name shortcake comes from the term to prepare something "short", which dates back to the 15th century and basically means to make crisp from the use of butter or shortening.  In Great Britain, the word shortcake is synonymous with shortbread, the Scottish crisp and buttery cookie.  The rich pastry version of the shortcake became popular in America in the 1800s, and some modern variations even use pound cake or angelfood cake, but I generally prefer mine with a sweet biscuit that has been studded with lemon zest and split in half. 

This recipe is made a bit more sophisticated with the extra layer of flavor created by the lemon curd whipped cream.  It also adds a nice contrast in color to the bright red berries.  I always find that eating fruit as part of your dessert leaves you feeling a little less guilty!  Here are my tips for this spectacular spring sweet:

• The biscuits can be prepared one day ahead of time and then stored in a zip top bag or airtight container at room temperature.  Recrisp them in a warm oven and let cool prior to  serving.
• The lemon curd can be refrigerated for up to two days.  The lemon cream can be refrigerated for up to four hours.
• If you can find Meyer lemons, then I recommend using them for this recipe.  Meyer lemons are the large lemons that almost look like oranges.  They have a sweeter taste than regular lemons.
• Be careful not to overwork the mixture in the food processor.  This will result in denser, tougher biscuits as opposed to light and flaky ones.
• Turbinado sugar is a coarse sugar that bakers use to sprinkle on top of pastries and cookies (similar to Sugar in the Raw).  Use regular sugar as a substitute.
• If you don't have a biscuit cutter, use the top of a glass that has been dipped in flour to make the biscuits.

Strawberry Shortcakes with Lemon Cream

Serves 6

Ingredients:

For the biscuits:

1 1/2 cups flour

3/4 cup cake flour

3 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon salt

Zest of one lemon

6 tablespoons cold butter, cubed, plus melted butter for brushing tops

1 cup whipping cream

Turbinado sugar for sprinkling on top

For Lemon Cream:

Zest of one lemon

1/4 cup fresh lemon juice

3 tablespoons sugar

1 egg

1 egg yolk

1/8 teaspoon salt

3 tablespoons butter

1 cup whipping cream

For Strawberries:

2 pints strawberries, hulled and quartered

2 tablespoons sugar

Make the biscuits:  Preheat the oven to 375F degrees.  In the bowl of a food processor, pulse together the flour, cake flour, sugar, baking powder, salt, and lemon zest.  Sprinkle the butter over the top and pulse until a coarse meal forms.  Add the cream and pulse until the mixture just begins to come together.

Turn the dough out onto a lightly floured surface and knead a few times, until it comes together.  Roll the dough out into a 7-inch round, about 3/4-inch thick.  Using a 3-inch biscuit cutter, stamp out as many biscuits as you can.  Gently gather the scraps and reroll them and then cut more biscuits so that you have a total of 6.

Transfer the biscuits to a baking sheet lined with parchment paper and brush with the melted butter.  Sprinkle with turbinado sugar and bake for 25-30 minutes, until the biscuits are golden.  Let cool.

Make the lemon cream:  In a small saucepan, combine the lemon zest with the lemon juice, sugar, egg, egg yolk, salt, and 1 tablespoon of the butter.  Cook over medium heat, whisking constantly, until thickened, about 5 minutes.  Set a strainer over a medium bowl and immediately strain the curd into the bowl, pressing with the back of a spoon or a spatula.  Whisk in the remaining 2 tablespoons butter.  Press plastic wrap directly onto the surface and refrigerate until cool, about 15 minutes.

In a medium bowl, whip the cream until soft peaks form.  Fold the lemon curd into the whipped cream and refrigerate for 15 minutes.

Prepare the strawberries:  In a medium bowl, toss the strawberries with the sugar and let stand for 15 minutes.  Split the biscuits in half and arrange the bottom halves on plates.  Mound the lemon cream on the biscuits, top with the strawberries and their juices, and replace the tops.  Serve immediately. 

Lemon-Rhubarb Pound Cakes

There are over 10 festivals held to celebrate rhubarb each year in the United States alone.  I had no idea that the crisp, sour stalk has such a large fan base.  My experience with rhubarb doesn't go very far back, as I think that I had my first taste of strawberry-rhubarb pie only a few years ago.  I think that many people, especially those living outside the prime rhubarb regions of the Northern U.S. and Canada, are unfamiliar with what rhubarb tastes like, what it looks like, and what the heck to do with it.

Most people, if asked, would likely say that rhubarb is a fruit, but it really is a vegetable.  Originally cultivated in Asia over 2,000 years ago for medicinal purposes, it didn't make its way over to America and into people's recipes until the early 1800s.  The leaves of the rhubarb plant are actually poisonous, which is why you will only find the stalks in your grocery store produce section.  The raw vegetables are extremely tart, so they are cooked and sweetened for recipes.  It is rich in vitamin C, calcium, and fiber, so don't feel so guilty about eating it in a huge piece of pie with a scoop of vanilla bean ice cream on top!

The word rhubarb means "pie plant", and it is traditionally used in pies, tarts, and sweet sauces.  This recipe incorporates rhubarb a little differently, as part of a buttery lemon scented pound cake and the syrup that is drizzled on top.  I really enjoyed making this as it is such a "spring-y" recipe, with the fresh flavors and pretty bright colors.  All it needs is a dollop of sweetened whipped cream for a beautiful presentation.  Here are my tips for these petite pound cakes:

• If you don't have parchment paper, then be sure to butter and flour the pans very well.  These cakes are moist due to the addition of the fruit, so they have a tendency to stick.
• Vanilla beans can be expensive, so if you don't have any or don't want to buy one, just use 2 teaspoons of vanilla extract or 1 teaspoon of vanilla bean paste (available at Trader Joe's in the spice section).
• You can also use the batter to make 1 large pound cake or many individual tea cakes, by dividing the batter among muffin tins.  This would be a great idea for a dessert during a shower or brunch.
• The cakes can be made up to 3 days in advance and stored, tightly wrapped, at room temperature.
• The rhubarb can be refrigerated in syrup for up to one week; bring to room temperature and gently reheat prior to serving.

Lemon-Rhubarb Pound Cakes

Makes 4 small pound cakes

Ingredients:

For the cakes:

1 1/2 cups flour

1/2 teaspoon salt

1/4 teaspoon baking powder

1/4 teaspoon baking soda

8 tablespoons butter, softened

1 cup sugar

2 eggs

Zest of one lemon

1 teaspoon vanilla

1/2 cup sour cream

2 cups 1/4-inch diced rhubarb

For the rhubarb syrup:

1 vanilla bean, halved lengthwise

2/3 cup water

1/3 cup lemon juice

1 cup sugar

1 cup 1/4-inch diced rhubarb

Whipped cream, for serving

Prepare the cakes:  Preheat the oven to 350F degrees.  Butter 4 mini loaf pans and then line the bottoms with parchment paper.  Butter the parchment.

Whisk together the flour, salt, baking powder, and baking soda.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high speed until pale and fluffy, about 3 minutes.  Add the eggs, 1 at a time, beating well after each addition and scraping down the sides of the bowl as necessary.  Beat in the lemon zest and then the vanilla.  Reduce the speed to low and then add the flour in two additions, alternating with the sour cream.  Stir in the rhubarb.

Divide the batter among the pans and smooth the tops.  Bake until a toothpick inserted into the centers emerges clean, about 40 minutes.  Let the cakes cool in the pans on a wire rack.

Prepare the rhubarb syrup:  Scrape the vanilla seeds into a saucepan with the tip of a sharp knife.  Reserve the pod for another use.  Add the water, lemon juice, and sugar and bring to a simmer, stirring to dissolve the sugar.   Remove from the heat and stir in the rhubarb.  Let cool and then remove the rhubarb with a slotted spoon and reserve.  Return the liquid to a simmer and cook until the mixture has reduced by half, 6-8 minutes.  Let cool slightly and then return the rhubarb to the syrup.

To serve, spoon a generous amount of whipped cream over each cake and then top with the rhubarb syrup.

Chili-Ginger Marinated Tuna Kebabs

You learn quite a bit about yourself when you have a blog.  It's almost like having a diary, but instead of locking it and hiding it under the bed, it's a diary that you share with the rest of the world.    Because I love working on new recipes, cooking, and baking, it has been really fun  for me to take pictures and write about my creations as opposed to just calling my mom and telling her about this "really great dinner" that I prepared the night before.   Yes, it is quite a bit of work for a hobby that generates no income, but there are oodles of others out there in the blogosphere (yes, that is a real word) doing the same thing for whatever their passions may be.

As I looked over my archived postings, I noticed two things right away.  One, I like to make kebabs, and two, I am a big fan of Thai food.  I'm not saying that I didn't know that I like Thai food, but I just didn't realize how often I prepare it.  As one of my goals is to fill my blog with a wide variety of recipes, this will be the last kebab/Thai recipe that I post for at least the next few weeks (as hard as that may be).  Lucky for you, it's a really good one.  I prepared this recipe just for myself over the weekend because Eric gets a little squeamish with the whole rare tuna thing.  I loved it.  It was healthy, really flavorful, and super simple to put together.  I will definitely make this again, maybe even in smaller portions as a fun hors d'oeuvre the next time we have a party.  I ate it over leftover take-out steamed rice, which really soaked up the chili marinade.  Here are my tips for these spicy Asian-flavored kebabs:

• If you don't have metal skewers, then use wooden ones.  Soak the wooden skewers in water for 30 minutes prior to using to prevent burning.
• Instead of making kebabs, you can also marinate the whole piece of fish and then grill with the vegetables on the side. 
• Serrano chilies are very hot, small, and green.  By removing the seeds and the veins, you take away much of the heat, but if you prefer a milder chili, choose a jalapeno instead.  Whatever you do, DO NOT touch your eye area after handling chilies---very painful!
• This recipe would work well with any firm steak-style fish, such as swordfish, other types of tuna, halibut, mahi-mahi, or even salmon.  Whichever type of fish you use, make sure that you buy the best quality that you can find, and ask about proper preparation.  While ahi tuna is great on the rare side, some fish should be cooked all the way through prior to eating.
• Serve the kebabs over steamed white or brown rice to soak up the extra marinade that you drizzle over the top.

Chili-Ginger Marinated Tuna Kebabs

Serves 4

Ingredients:

3 tablespoons rice vinegar

2 tablespoons minced peeled fresh ginger

1 tablespoon peanut oil

2 tablespoons sesame oil

2 tablespoons honey

1 tablespoon chopped cilantro, plus more for garnish

1 serrano chili, seeded and minced

1 1/2 pounds ahi tuna, about 1 1/4 inch thickness, cut into 1 1/4 inch cubes

1 large red bell pepper, cut into 1-inch squares

1 large sweet onion, cut into 1-inch squares

Whisk the first 8 ingredients (through the chili) in a medium bowl to blend.  Season to taste with pepper.  Add the tuna to the marinade and toss to coat.  Cover and refrigerate for 30-45 minutes.

Spray a grill pan with non-stick cooking spray and heat to medium-high.  Using metal skewers, alternate the tuna cubes, bell peppers, and onions.  Pour the marinade into a small saucepan, and bring the marinade to a boil over medium-high heat and then reduce to a low simmer.  Grill the kebabs to a desired degree of doneness, turning frequently, about 4 minutes total for medium-rare.  Transfer to a platter and drizzle with the marinade.  Sprinkle with additional chopped cilantro and serve.