Lake Lure Cottage Kitchen

These are not ordinary scones.  First of all the flavor; lots of lemon flavor from grated lemon zest and a subtle undertone of finely chopped rosemary.  The texture is both crumbly and crisp.  Secondly the method of preparation; the dough is rolled into a long log, stored in the refrigerator and sliced and baked when you are ready.  This is perfect to have on hand for fresh scones for breakfast without the prep and clean-up.

The recipe came from a source new to me.  There is a small 40 seat restaurant in Freedom, Maine named {the} Lost Kitchen run by an intrepid strong woman named Erin French.  She had previously run a Secret Supper Club from her apartment.  These “pop-up” dining places have become popular.  Witness the seasonal pop-up that Mimi Thorisson established in her rural home in France.  Erin’s Pop-up restaurant and cooking garnered such enthusiasm that she eventually opened a restaurant in Belfast, Maine.  But after two years and much soul searching, plus a divorce, she eventually lost the restaurant.  Erin worked her way back, first by outfitting an Airstream trailer for cooking (bought in my neighborhood of Bat Cave by the way), and then by finding an old mill that she turned into a restaurant in her hometown of Freedom, Maine.

I would love to eat there some day.  The restaurant is opened from May 1st until New Years Eve.  Reservations open on April 1st of each year.  This year on April 1st the phone rang so often that 10,000 people called for reservations. Needless to say, the staff was overwhelmed and the waiting list is long for a 40 seat establishment.  You can hear Erin’s story in this  James Beard Award Winning Video.

All I can say about Erin’s recipe for scones is that I will be making them again and using her idea of forming a log from the dough so that I can bake them in my own time.  The flavor of these scones is amazing, but be sure to use lots of lemon zest.  I tried to hide them so I could keep them to myself, but David was not to be outdone. Even though bread is not in his diet, he managed to eat several.  They are delicious. Just imagine how many combinations you can come up with. I am planning another batch. Erin French is my new hero.  If I were younger I would want to be her.  I wish her the best. You will not be sorry to own this beautiful cookbook.  Buy it on Amazon.

SUGARED ROSEMARY-LEMON SCONES ( Erin French from Food & Wine Magazine )

INGREDIENTS

• 2 1/4 cups all-purpose flour
• 1/3 cup sugar, plus more for sprinkling
• 2 tablespoons finely chopped fresh rosemary
• 1 tablespoon baking powder
• 3/4 teaspoon kosher salt
• Finely grated zest of 1 lemon ( Use a large lemon or two small ones)
• 1 1/2 sticks cold unsalted butter, cubed
• 3/4 cup heavy cream, plus more for brushing

HOW TO MAKE THIS RECIPE

1. In a food processor, pulse the flour with the 1/3 cup of sugar, the rosemary, baking powder, salt and lemon zest. Add the butter and pulse until the mixture resembles coarse meal, with some pea-size pieces of butter still visible. Transfer to a large bowl and stir in the 3/4 cup of cream until a shaggy dough forms. Turn the dough out onto a lightly floured work surface and gently knead just until it comes together. Gently roll the dough into a 14-inch log, wrap in plastic and refrigerate for 1 hour or until firm.

1. Preheat the oven to 375 degrees; and line a baking sheet with parchment paper. Slice the log into 8 rounds and transfer to the baking sheet. I sliced them into 10 rounds.  Brush the scones with cream and sprinkle generously with sugar. Bake for 22 to 25 minutes, until the scones are golden. Let cool slightly before serving.

Printable Recipe

This is an adaptation of a recipe from The Pioneer Woman that I saw on The Food Network the other day.  I am planning an hors d’oeuvres get together for some time in early summer and thought these bite size pizzas would be a good addition.  Ree’s recipe is made with puff pastry.  I had a round of my favorite pizza dough in the freezer and decided to use that instead.

It was quite easy to roll out the pizza dough, cut it into small circles and top it with basil pesto, Roma tomato rounds, and Parmesan cheese.  I baked the rounds on a pizza stone in a hot (400 – 450 degree) oven for about 20 minutes.  Or you can follow The Pioneer Woman’s Recipe using puff pastry.

We are excited about an upcoming trip to Paris in the Fall.  I have found this charming apartment in The Latin Quarter to rent for a week.  Will let you know more as plans come together.  If anyone has recommendations for restaurants in the 5th Arrondissement I would appreciate it.

I try very hard not to eat sweets.  But there are a few sweets that I can’t resist.  They all seem to have a hint of salt.  Salted dark chocolate is a favorite.  But while we were in Paris a few years ago, I fell in love with salted caramel macarons. The caramel was sweet and smooth. The salt added just the right counterpoint. I have been in love with that combination ever since.

Because I have not mastered macarons yet, this recipe for Salted Caramel Almond Cookies fit into my “can do” repertoire. The cookies are buttery and nutty on the outside and richly caramel with a bit of salt at the center.  It hits all of the right taste buds in your mouth.

As an aside, the worn cutting board that the cookies are on was my Mother’s and my Grandmothers before her.  They both used it to roll out their pie crusts.  It is one of my treasured possessions.

I love Spring at the lake.  We have had lots of rain but a few mornings ago the sun came out and reflected the vibrant spring green of the trees onto the lake.  It was magical.

SALTED CARAMEL ALMOND COOKIES (Bliss Victoria Magazine)

1 cup butter, softened
1/2 cup firmly packed brown sugar
2 large eggs, separated
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 cups chopped sliced almonds
Caramel (recipe follows)
Kosher salt

Preheat oven to 350 degrees F; line baking sheets with parchment paper.

In the bowl of a stand mixer, beat butter and brown sugar at medium speed until creamy.  Add egg yolks, on at a time, beating well after each addition.  Beat in vanilla extract.

In a medium bowl, stir together flour, nutmeg, and salt; gradually add to butter mixture, beating until combined.  Roll mixture into 1 1/2 inch balls.

In a small bowl, whisk egg whites until foamy.

In a separate small bowl, place almonds.

Dip cooke balls in egg whites, letting excess drip off; dredge in almonds to coat. Place 2 inches apart on prepared pans.  Using a spoon, make an indentation in center of cookies.

Bake for 10 minutes. carefully press indentations down again; bake until cookies are lightly browned, 3 to 5 minutes more.  Let cool on pans for 2 minutes. Remove from pans and let cool completely on wire racks.

Spoon warm Caramel into indentations in cookies.  Let stand at room temperature until caramel is cool.  Sprinkle with kosher salt.  Serve immediately, or store in airtight containers for up to 5 days.

CARAMEL

2 cups sugar
1/2 cup water
1/4 cup light corn syrup
1/2 cup butter, softened
3/4 cup heavy whipping cream at room temperature

In a large skillet,whisk together sugar, 1/2 cup water, and corn syrup; bring to a boil over medium heat.  Reduce heat, and simmer, stirring occasionally, until mixture is honey-colored, about 10 minutes. (Mine took longer).  Add butter, whisking until melted.  Remove from heat, and gradually whisk in cream until mixture is smooth.  Pour into a heatproof container.  Cover and refrigerate for up to 2 weeks.

Printable Recipe

One of the harbingers of Spring for me is my get together with blogging buddy Penny of Enjoying the Simple Things.  While we were shopping my crock pot was ready and waiting to offer these herb flecked potato wedges to accompany David’s grilled meat and a quickly tossed salad.

Our first stop on our antiquing outing is always The Screen Door.  It is one of our favorite antique malls for unique finds.  This wire wall hanging was tempting, but we passed on it.

We saw this Chateauneuf du-pape bucket at another place.  I am now thinking that I should have bought this.  I can just see it filled with greenery or fresh or dried flowers.

Shopping works up at appetite and we always have lunch on the patio of Fig, our favorite French bistro. I ordered the very un-French Pappardelle Bolognese.  It was creamy and studded with delicious sausage.

Penny ordered the salmon with potatoes and fresh peas drizzled with a mustard cream sauce.  Fig does the best job with salmon.  It is always flaky and cooked to perfection.

It was good to come home to these tender and tasty potato wedges.  This recipe is good for a crowd too.  I love recipes that cook themselves so I can concentrate on other parts of a meal.

CROCK POT POTATO WEDGES (The Magical Slow Cooker)

• 3 lbs. small red potatoes (about 8 cups after being cut)
• ¼ cup olive oil
• 3 garlic cloves, minced
• ¼ tsp. salt
• ¼ tsp. pepper
• 1 tsp. dried thyme
• 1 tsp. dried oregano
• ¼ cup parmesan
• more parmesan for serving

1. Wash and cut the potatoes into wedges. Add to the slow cooker. In a small bowl mix together the olive oil, garlic, salt, pepper, thyme and oregano. Pour this over the potatoes and stir. Sprinkle over the parmesan cheese.
2. Cover and cook on HIGH for 3 hours without opening the lid during the cooking time.
3. Sprinkle with additional cheese for serving if desired.

Printable Recipe

We will be spending Easter with out family in Cary, NC.  There are so many memories in my mind of growing up with Easter traditions. The cute dress accessorized with hat and gloves, the Easter egg hunt, and the clove spiked ham on the table.  Things have changed somewhat from my 50’s memories.  Now we can attend church in whatever suites us; no gloves, no hat necessary. But this year I did buy a polished cotton flowered dress with coordinating sweater to celebrate the season.  At my age, I even might add a jaunty hat.  Our kids are on a trip right before the weekend, so I am not sure what our Easter dinner will entail. We may be eating out.  But I had to contribute something.  This bread came about because I had some leftover King Arthur baker’s cinnamon filling mix.  But don’t worry if you don’t have the mix.  You can get the same results with 1/2 cup softened butter mixed with 1 cup of brown sugar and 4 to 5 tablespoons of cinnamon.

The bread looks complicated, but following the very simple directions you end up with a layered yeast bread with cinnamon swirls, bananas and dried pineapple.  The bananas and dried pineapple work well in this bread.  It is amazing toasted with the warm banana chunks and pineapple melting in your mouth.

Whatever you have planned for your Easter holiday, I wish you well and encourage you to try this lovely bread from King Arthur Flour.  Have a great Easter weekend.

EASTER BREAD (King Arthur Flour)