Harrington House Scones
2 cups flour
1/3 cup sugar
1/4 tsp salt
1 tablespoon baking powder
1 1/2 cup heavy cream
Add cream to the dry ingredients until the dough hold together. Form into a 10-12 inch round and cut into 12 wedges. Brush with cream and sprinkle with raw sugar. Bake at 400 degrees on an ungreased cookie sheet for 10 to 15 minutes until lightly browned. Don’t over bake or they will be too dry. You can add almost anything to scones. Dried blueberries are easy as are dried cranberries and orange peel. I have also added pumpkin and spices (you may need a little less cream) and rosemary and parmesan cheese for a savory version. Your imagination is your only restriction. The best part is that if you can’t eat a dozen, freeze the formed dough, store in a plastic bag in the freezer and take them out as needed. Enjoy!
Vanilla Pear Muffins
These are the moistest muffins and a wonderful alternative to blueberry and banana nut. They are pretty too!
For the topping, stir together and set aside
3 tablespoons sugar
2 tablespoons finely ground walnuts
1/4 teaspoon cinnamon
For the muffins whisk together:
2 large eggs
1/2 cup canola or walnut oil
1/4 cup buttermilk
2 teaspoons vanilla
Combine until just moistened with:
2 cups flour
1/2 cup sugar
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
2 teaspoons baking powder
1/2 teaspoon each baking soda and salt
Batter will be lumpy. Using a large rubber spatula gently fold in 4-to 5 firm ripe pears, cored,peeled and coursely chopped, and 1 cup coursely chopped walnuts until just distributed, no more than a few strokes. Spoon batter into 14 greased muffin cups, filling just to the rim. Sprinkle with topping.
Bake until golden, dry and springy to the touch, 20-25 minutes at 350 degrees. Let cool for 5 minutes before unmolding.
Herb and Goat Cheese Omelet
This is my favorite breakfast, just right if you are only cooking for two. This fluffy omelet never ceases to impress but it only looks big because you whip the egg whites. For a bigger group, double up on the recipe, use a larger pan and serve open faced. Change the herbs and cheese to suit your own taste.
3 large eggs, separated
2-3 tablespoons finely chopped fresh herbs(I typically use parsley, thyme and chives)
2 ounces crumbled goat cheese
salt and pepper
Whip the egg whites seasoned with a pinch of salt until stiff. Gently fold in the yolks, seasoned with salt and pepper. Use an 8 inch ovenproof omelet pan sprayed with non-stick cooking spray. On medium heat melt 1 tablespoon of butter. When foam has subsided, pour in eggs and smooth out edges. Top with herbs and cheese, spreading evenly. Shake the pan to prevent sticking and just as the bottom starts to set, transfer to a preheated 400 degree oven for 10-15 minutes or until the top is light golden brown. Cut in half and fold before plating.
I am often asked about the roasted tomatoes as well. I learned this from a friend in the UK. Slow roast halved tomatoes that have been drizzled with olive oil and seasoned with salt and pepper at 250 degrees for 45 minutes to an hour or until they start to look really soft. Remove while you raise the oven temperature( they can sit for awhile while you bake the scones!) Top with parmesian cheese and return to the oven while the omelet is cooking.
Muffin Bread Pudding
6-8 cups of muffins, cubed into 1/2 to 1 inch pieces
3 cups milk/half and half or heavy cream( or some combination)
1 teaspoon vanilla
1/3 cup sugar(white or brown)
1/4 cup maple syrup
cinnamon and nutmeg to taste(optional)
You need a large flat pan, like a 9×13″ pyrex casserole to bake the individual puddings in a water bath. Put the custard cups in the dish and grease with cooking spray. Pack each with about 1 cup of muffins. Should be a nice mound but not solid. Combine the other ingredients well and gently fill the custard cups as close to the top as possible. Reserve any excess custard mixture. Cover with plastic wrap and refrigerate overnight.
Bring to room temperature and top off the cups with the reserved custard mixture. The muffins will have absorbed liquid overnight. Fill the pan half way with boiling water and bake for about an hour or until the custard is set at 350 degrees. If they start to look too brown before the custard sets, cover lightly with foil.
Individual bread puddings can be unmolded or not as you prefer. Serve with fruit sauce, I use blueberry and sour cream or plain greek yogurt.
1/3 cup canola oil
1/2 cup sugar (brown or white)
1 1/2 cups whole oats
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
Options: chopped fruit like apple,pear,peach; dried fruit(raisens, apricots, cranberries, etc); nuts;cinnamon or anything else that sounds good to you!
Cream together oil, sugar and egg. Add the rest. Bake at 350 degrees in a greased 8″ square pan or 4 individual ramekins or gratin dishes for 30 minutes. Serve with milk or yogurt or just like it is.
Ricotta Herb Souffle
4 oz butter plus extra melted for greasing
2/3 cup flour
1 cup milk
1 1/2 cup ricotta cheese
8 eggs, separated
8 tbls finely chopped fresh herbs (parsley, thyme and rosemary)
1 1/2 cup light cream
8 tbls grated Parmesan cheese
Heat oven to 350 degrees and grease 8 3 1/2 inch ramekins with melted butter and set in large pyrex baking dishes. Melt the butter in a large saucepan, add flour and cook for 30 seconds stirring constantly. Whisk in milk and continue whisking over low heat until you get a very thick white sauce. Remove from the heat and beat in ricotta, then the egg yolks and herbs and season well with salt and pepper.
Beat the egg whites until stiff and then fold in the ricotta mixture. Spoon into the prepared dishes and fill pan with boiling water to halfway up the sides of the ramekins. Bake for 15 to 20 minutes until well risen and browned. May take longer; browner is better. Remove from the oven and from water bath. Let cool for 10 to 15 minutes, then gently ease from the ramekins ( if they don’t come out easily, wait a little longer- if you can handle the ramekin its probably time) and place in the now emptied and greased pyrex. Cover with plastic and set aside until ready for second baking.
Increase oven to 400 degrees. Remove plastic and pour cream evenly over the top of souffles and sprinkle with Parmesan. Return to the oven for approximately 15 minutes and serve immediately.
2 tablespoons of half and half
Salt and pepper to taste
2 ounces of goat cheese crumbled( or other cheese according to your taste)
2 tablespoons minced shallot
2-3 cups of combination of vegetables. Use a variety or whatever you have. Color is important. Try mushrooms, red bell pepper, asparagus, spinach, broccoli and tomatoes. Pieces should be 1/2 to 1 inch.
Sauté shallot in butter in a 10 inch sauté pan. Add vegetables until slightly cooked and still crunchy. Add the egg mixture over medium heat and cook until the edges start to dry out, gently pushing the egg mixture toward the center tilting the pan to release the liquid back to the sides. Once it look like it is starting to firm up place in a 400 degree oven for 15-20 minutes until puffed and golden or under the broiler until set, 4-5 minutes. Sprinkle with fresh taragon or other fresh herb. Cut in wedges to serve hot, warm or at room temperature.
Lemon Ricotta Pancakes
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
In a separate bowl combine:
3/4 cup ricotta cheese
2 egg yolks
1/4 cup sugar
1 tablespoon lemon zest
1 1/2 cups buttermilk
Combine the wet with dry. Fold in 2 stiffly beaten egg whites just before cooking. Heat griddle until water bounces and set flame to medium. Brush with melted butter and use about 1/4 cup per pancakes. Sprinkle with a little confectioners sugar and serve with sliced straberries. Maple syrup works as well although you hardly need it.
Whole Grain Double Berry Pancakes
¾ cup whole wheat flourWhole Grain BlueberryPancakes (640×480)½ cup old fashioned oats-uncooked
¼ cup toasted wheat germ
2 tbs sugar
1 tbs baking powder
¼ tsp salt
½ tsp baking soda
1 ½ cup low fat buttermilk
2 tbs vegetable oil
1 beaten egg
½ cup dried cranberries or mixed berries
Combine dry ingredients and mix well. Combine buttermilk, egg and oil and add to dry ingredients until just blended. Gently add dry berries, don’t overmix. Let it sit
Use scant ¼ cup of batter on hot greased griddle and top with 8-10 blueberries. Turn once when edges cooked. Makes 16 servings.