Monday, January 31, 2011

From Valerie's Kitchen

Something I'm starting at work (Wisconsin Cutlery) is a photo blog entitled "From Valerie's Kitchen". Each post will feature an item I've recently baked using products found at Wisconsin Cutlery and, of course, a recipe! The first edition is a recipe for cranberry orange scones. 

Cold Wisconsin winters lead to large appetites for comfort food. One of my favorite comfort food is scones, and what better to stuff into a baked good then cranberries and oranges zest?! So read on, get inspired, and if you live in Wisconsin, bake a batch of these so you can enjoy them during the blizzard!

Recipe for Cranberry Orange Scones (based on a BHG Limited Edition Cookbook recipe)
Prep: 20 minutes
Bake: 12 minutes
Oven: 400° F
Makes: 8 scones

2/12 cups all-purpose flour
2 tablespoons sugar
4 tablespoons baking powder
1/4 teaspoon salt
1/3 cup butter (salted), cut into pieces
2 beaten eggs
3/4 cup whipping cream
1/2 cup dried cranberries, chopped
(I used my ulu to mince these in a snap)
zest of two oranges
(used microplane, zested straight into mixing bowl with eggs and whipping cream)
approximately 1/4 cup milk (to brush on dough before baking)
2 tablespoons raw sugar

1. In a medium bowl combine flour, the 2 tablespoons sugar, the baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of flour mixture; set aside.
2. In a medium bowl combine eggs, whipping cream, cranberries and orange zest. Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened.
3. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing dough for 10 to 12 strokes or until dough is nearly smooth. Pat or lightly roll dough into an 8-inch circle. Cut into 8 wedges.
4. Place wedges 1 inch apart on an ungreased baking sheet. Brush wedges with milk and sprinkle with raw sugar. Bake in a 400° oven for 12 to 14 minutes or until golden. Remove scones from baking sheet and serve warm.

Items found at Wisconsin Cutlery that went into the prep of these scones:

Stainless Steel Mixing Bowl - starting at $1.59
Stainless Steel Measuring Cups - $4.95
Whisk - $3.99
Microplane Zester
Mac Utility Knife - $58.50
Aluminum 1/2 Sheet Pan
Taylor Digital Cooking Timer/Thermometer

Additional tools used:
Grohmann Ulu

Saturday, January 29, 2011

Oh, it's been a while!

2011 has arrived, January has flown by and before we know it, Scott and I will be celebrating our first anniversary (any suggestions on a gift for him to celebrate the special day?). It's amazing how fast time flies by when you're having fun! We barely stop moving these days. This time of year if we're not at work we're either playing in the snow, working on another concoction in the kitchen, ice-fishing the lakes of Wisconsin, thrifting or chasing Bodie around the house.  Here are a few photo highlights of the things that have brought me the most joy lately:

- A shelf I build out of an old kitchen drawer -

 - re-purposed brick bookend -

 - growth chart, tree style -

 Some of my projects are edible.
- donuts, pre-fryer -
(no post photo available as they were devoured as soon as they were cool enough to eat!)

 - rustic Italian loaf on it's way into the oven -
(with these dogs around, it's a wonder that more food doesn't go missing!)

 - cranberry orange scones -

- supposedly fool-proof sorta-sourdough recipe -
(not using this recipe again!)

A project in the works: Getting the etsy shop back up and running!
Maybe I'll have product for sale again by the time I post again ...
We shall se!