Friday, March 25, 2011

Blueberry Scones with Lemon Glaze


I'm a big scone lover, and these are amazing!!  The recipe is from one of my favorite food network chefs, Tyler Florence.  I think the glaze really makes them pop with flavor.


Ingredients

Blueberry Scones:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 5 tablespoons unsalted butter, cold, cut in chunks
  • 1 cup heavy cream, plus more for brushing the scones
  • 1 cup fresh blueberries

Lemon Glaze:

  • 1/2 cup freshly squeezed lemon juice
  • 2 cups confectioners' sugar, sifted
  • 1 lemon, zest finely grated
  • 1 tablespoon unsalted butter

Directions

Preheat the oven to 400 degrees F.
Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough. Fold the blueberries into the batter. Take care not to mashor bruise the blueberries because their strong color will bleed into the dough.
Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.
Technically you should make this simple lemon glaze in a double boiler (i.e. over a pot of simmering water with a heatproof bowl set on top) but it's even simpler to zap it in the microwave. Mix thelemon juice and confectioners' sugar together in a microwave-safe bowl. Stir until the sugar dissolves. Add the lemon zest and butter. Nuke it for 30 seconds on high. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.

Tuesday, March 15, 2011

Chicken Pot Pie

Chicken Pot Pie IX
recipe image
Rated:rating
Submitted By: Robbie Rice
Photo By: tahoegirl
Prep Time: 20 Minutes
Cook Time: 50 Minutes
Ready In: 1 Hour 10 Minutes
Servings: 8
"A delicious chicken pie made from scratch with carrots, peas and celery. A delicious and heartwarming meal."
INGREDIENTS:
1 pound skinless, boneless chicken
breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
DIRECTIONS:
1.Preheat oven to 425 degrees F (220 degrees C.)
2.In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3.In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4.Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5.Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Out of all the meals that came to me after my surgery, this one really hit the spot. It was Delicious. She served it with a tossed green salad and fresh fruit.
ALL RIGHTS RESERVED © 2011 Allrecipes.comPrinted from Allrecipes.com 3/15/2011

Sunday, March 6, 2011

Rice Pudding - Barefoot Contessa Family style

Ingredients
3/4 cup raisins
2 tablespoons dark rum -( I use a tsp of almond extract)
3/4 cup white basmati rice ( this is the rice I used, but try substituting with any white rice and see what you think)
1/2 teaspoon kosher salt
5 cups half-and-half, divided- (It is very rich. I use the Fat free half and half, but it is plenty good with half milk half cream)
1/2 cup sugar
1 extra-large egg, beaten
1 1/2 teaspoons pure vanilla extract
Directions


Combine the rice and salt with 1 1/2 cups water in a medium heavy-bottomed stainless steel saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat for 8 to 9 minutes, until most of the water is absorbed. (If your stove is very hot, pull the pan halfway off the burner.)

Stir in 4 cups of half-and-half and sugar and bring to a boil. Simmer uncovered for 25 minutes, until the rice is very soft. Stir often, particularly toward the end. Slowly stir in the beaten egg and continue to cook for 1 minute. Off the heat, add the remaining cup of half-and-half, the vanilla, (almond flavoring if you like) and the raisins . Stir well. Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming. Serve warm or chilled.