'Tis the season: pumpkin scones with a tart cranberry chutney.
These scones are just sweet enough for a treat and light enough for a holiday morning. And this tart cranberry chutney (that easily doubles as a homemade cranberry sauce for turkey) is a fragrant spread filled with the flavors of apples, walnuts, and citrus.
What goes best with pumpkin and cranberry on Christmas morning? From my own holiday favorite A Charlie Brown Christmas, here's the Vince Guaraldi Trio's "Skating."
Pumpkin Scones:
*You'll make the cranberry chutney separately! (Recipe below adapted from Starbucks' Pumpkin Scone recipe)
--2 c. flour
--1/4 c. dark brown sugar
--1 tbsp. baking powder
--pinch of salt
--1 tsp. ground cinnamon
--2 tsp. pumpkin pie spice
--6 tbsp. unsalted butter, chilled
--1/2 c. pumpkin puree
--1 tbsp. molasses
--3 tbsp. half & half
--1 large egg
--1 tbsp. cinnamon & granulated sugar mixture (for topping)
Preheat oven to 425 degrees F.
In a large bowl, combine flour, brown sugar, baking powder, spices, and salt. Cut in the butter (as if making a pie crust). In a separate bowl, combine the pumpkin, molasses, half & half, and egg. Slowly fold into the flour & butter mixture until you've got sticky dough.
Place dough on a floured surface and form into a ball. Flatten the ball into an approx. 12-14" disk of dough. Score the dough so that you have 8 triangular pieces of dough--just like a pizza--but do not separate from one another. Sprinkle cinnamon & sugar mixture on top and place on a parchment-lined baking sheet.
Bake for 10 minutes. Remove from oven and slice through the scored pieces of dough (now you're separating the individual scones), and return to oven for another 2-4 minutes, or until just golden in color. Allow to cool.
Cranberry Chutney:
*Adapted from Paula Deen's cranberry sauce
--1/2 c. granulated sugar
--1/2 c. light brown sugar
--2 tbsp. fig vinegar
--1 bag fresh cranberries, washed
--2 Granny Smith apples, peeled and chopped
--1 c. chopped walnuts
--1/4 c. Grand Marnier
--juice from one large orange
--juice from one lemon
--2 tsp. ground cloves
--2 tsp. ground cinnamon
Heat sugar and water in a saucepan, and bring to a boil. Reduce to a simmer until the sugar has dissolved. Next, add the cranberries and return to a boil for 5-7 minutes. Add remaining ingredients, reduce heat to low, and simmer for 20 minutes (or until the chutney is the desired consistency--the longer you simmer, the thicker the chutney). Remove from heat and allow to cool.
Spread generously on pumpkin scones. Happy holidays!
I love chocolate and peppermint. Whether it's Ghirardelli Peppermint Bark, Trader Joe's Peppermint Hot Chocolate, or a creation of my own, the flavors lovingly ring in the holidays.
These cookies take a little more prep time than some others, but they're still a super easy and festive treat. Two chocolate sugar cookies filled with a peppermint buttercream icing. Cool and delicious, and they also make a snappy little gift:
Here's a sweet musical goody to match. Joey Dee & The Starliters' "Peppermint Twist."
Chocolate Sugar Cookies:
*Recipe adapted from Joy of Baking
--2 3/4 c. flour
--3/4 c. cocoa powder
--pinch of salt
--1 tsp. baking powder
--1 c. unsalted butter, softened but not melted
--1 3/4 c. granulated sugar
--2 eggs
--2 tsp. vanilla
In a large bowl, beat together eggs, sugar, and vanilla until light yellow. Beat in softened butter. In a separate medium-sized bowl, sift together flour, cocoa powder, and salt. Alternately add the flour mixture to the egg mixture, beating on low after each addition until both mixtures are completely combined.
Separate the dough into two roughly equal parts. On two sheets of wax paper, shape the dough into log rolls and refrigerate for approx. 4 hours, or until firm. Once chilled, remove from refrigerator and preheat oven to 350 degrees F.
Slice the dough log into even slices approx. 1/4" thick (you don't want to make them too thick since they'll be 'sandwiches') and place on parchment lined baking sheet. Bake for 10-12 minutes, or just until firm on bottom (and can be lifted with a spatula). Allow to cool. Repeat until all dough logs have been transformed into chocolate cookie disks. Set aside until you've made the filling, below:
Peppermint Buttercream Icing:
--1/4 stick unsalted butter, softened but not melted
--2 c. confectioner's sugar
--1/4 to 1/2 c. whole milk, depending on desired consistency (begin with 1/4 cup, and if the icing is too thick, add more milk until desired consistency is obtained)
--2 1/2 tsp. peppermint extract
--4-5 drops red food dye (for the red-pink peppermint color)
Blend ingredients on low speed until you have a delicious and pepperminty buttercream icing. Spread on half of the chocolate cookies, and then top with a remaining cookie (creating a 'sandwich'). Allow icing to dry and set. Serve!
Love port? Love cherries? Love pie? This one's for you. With a filling consistency that mirrors the pecan pie holiday favorite, this pastry has a tart element that oh-so-nicely complements the sweet. I saw a version of this pie in Bon Appetit and thought I'd give it a try.
This holiday season seems like it has been busier than ever, and as a
sad result, I've had a lackluster blogging record this December. But
don't fear: I've been busy in the kitchen, and this season's recipes are
going to make it into cyberspace very soon. This pie is just a piece
of what's to come.
And what's even better? I have the perfect song to fit this recipe. I've been waiting to use it because it's so fitting for any recipe using a bittersweet wine like a ruby Port. Here's The Dream Syndicate's "The Days of Wine and Roses."
Ingredients:
--1 pie crust, rolled and ready to go in a pie pan (see my pecan pie recipe for pie crust instructions)
--1 1/2 c. dried cherries
--1/2 c. ruby Port
--2/3 c. dark brown sugar
--2/3 c. light corn syrup
--3 eggs, + 1 egg yolk
--1/4 c. butter
--2 tsp. vanilla extract
--1 c. coarsely chopped walnut
Preheat oven to 350 degrees F.
In a small saucepan, heat Port and cherries on medium heat until boiling. Reduce to a simmer and add the walnuts. Continue to simmer until all port as been absorbed. Remove from heat and allow to cool.
In a large bowl, beat together brown sugar, corn syrup, eggs and extra yolk, butter, and vanilla for 3-4 minutes on medium speed. Fold in cherries and walnuts, and pour filling into the pie crust. Bake for 45-50 minutes, or until the filling has set in the center. Allow to cool and serve with vanilla ice cream, whipped cream, and so on. You know how to adorn a piece of pie.
Both before and after Thanksgiving, I found myself going through a roast chicken "phase." I love winter vegetables, and I've been finding it easy and quick to roast a whole chicken (as long as I leave myself with enough time before dinner!). The first chicken I roasted (in the recent string of roastings) was an adaptation of Ina Garten's Perfect Roast Chicken. I continued to play around with a variety of vegetables and herbs, testing out new combinations for a perfect wintry chicken dinner.
So, here you have it: Roast Chicken 2 Ways!
You'll want to start with a 6-7 lb. whole chicken for either recipe. For the first set of veggies and herbs, I used fresh thyme and sage atop chopped fennel, carrots, and butternut squash. The second recipe is a little heartier and sweeter with red & white potatoes, cooking pumpkin, and apples, all mixed with freshly chopped sage and topped with asparagus. For each, I seasoned the chicken a bit differently to complement the vegetables (and apples) underneath, ranging from lemon and thyme to a sweet brown sugar rub. You can do either, neither, a mix of the two, or a mix of your own. Who knew? Roast chicken can bring out some creativity in everyone.
For a recipe for roast chicken two ways, what's not to love? Here's The Doors' "Love Me Two Times." (The same goes for Jim Morrison: what's not to love?)
Chicken #1:
--1 6-7 lb. whole chicken
--1 large bunch fresh thyme
--1 large bunch fresh sage
--3 cloves garlic, peeled
--5 carrots, peeled and chopped
--1 bulb fennel, tops removed and cut into large rustic pieces
--1 butternut squash sans seeds, peeled and chopped into large pieces
--1 whole lemon, cut in half
--3 tbsp. olive oil
--salt & pepper
Preheat oven to 425 degrees F.
Remove the giblets and fully rinse the inside and outside of the chicken. Remove any feathers and lightly pat the outside dry with a cloth. [I am a clean freak when it comes to cooking with poultry--I wash everything I've used while making the chicken, and I clean my sink and chopping area from top to bottom. I encourage you to do the same!] Liberally salt and pepper the inside and outside of the chicken, and then rub olive oil into the cavity and evenly across the skin. Stuff the cavity with the whole lemon (yes, both pieces), about half of the thyme sprigs and sage, and the 3 garlic cloves. Tie the legs with cooking twine and tuck the wings under the front of the chicken.
In a roasting pan, toss the remaining sage and thyme with carrots, fennel, butternut squash, olive oil, and salt & pepper.
Put the chicken on top. Roast the chicken for approximately 2 hours or until the juices run clear, basting every 15 minutes or so. Remove from oven, cover with foil, and allow to cool for 10-15 minutes. Carve the chicken and serve with vegetables.
Chicken #2:
--1 6-7 lb. whole chicken
--2 large bunches fresh sage
--3 cloves garlic, peeled
--5 small white potatoes, washed and chopped
--5 small red potatoes, washed and chopped
--3 apples, rinsed and chopped (I used Granny Smith apples)
--1 cooking pumpkin sans seeds, peeled and coarsely chopped
--1 bunch asparagus with bottoms cut off
--1 orange, cut in half
--3 tbsp. butter
--2 tbsp. dark brown sugar
--salt & pepper
Preheat oven to 425 degrees F.
Repeat cleaning steps from Chicken #1: Remove the giblets and fully rinse the inside and outside of the
chicken. Remove any feathers and lightly pat the outside dry with a
cloth. Liberally salt and pepper the inside and outside of the chicken, and
then rub 1 tbsp. *butter* into the cavity and evenly across the skin.
Added step! Rub the brown sugar into the skin, mixing with the butter. Stuff the cavity with 1 bunch fresh sage and the whole orange. Tie legs with cooking twine and tuck the wings underneath the chicken.
In a roasting pan, toss the potatoes, apples, and pumpkin with freshly chopped sage (use the other bunch of sage here).
Slice remaining butter and place across the fruit & veggies, and then place the asparagus on top.
Top with the whole chicken and roast for approximately 2 hours or until the juices run clear, basting every 15
minutes or so. Remove from oven, cover with foil, and allow to cool for
10-15 minutes. Carve the chicken and serve with apples & vegetables.
