The Charmed Kitchen

Cinnamon Coffee Scones

When someone tells me they don’t like scones I am sure it is because they haven’t had good scones. Scones should be tender, a little crumbly and still moist in the middle. These scones are delicate, full of coffee flavor, and not too sweet. Simple to make, as with any scone, the secret is not to over work the dough. You can eat these plain or with a bit of butter. I’m having mine with a cup of coffee.

 Cinnamon Coffee Scones

2/3 c. half and half

2 T. instant coffee powder or espresso powder

1 t. vanilla

1 egg

2 1/4 c. flour

1/2 c. sugar

1 T. baking powder

1 t. cinnamon

1 t. salt

1/2 c. cold butter

1 T. half and half, for brushing the scones

2 T. cinnamon sugar, for sprinkling on the scones

Coffee Cinnamon Glaze- recipe follows

In microwave safe container combine half and half with the coffee powder and heat 30 seconds or so. Stir to dissolve coffee and cool down before using. Heat oven to 400 degrees. Add vanilla and egg to cooled coffee mixture and beat until smooth. Set aside. Combine dry ingredients in a mixing bowl and cut in butter until mixture resembles coarse crumbs. Some small pieces of butter can still be visible. Stir in coffee mixture and mix gently until a soft dough forms. At this point you are supposed to press the dough into an 8-inch circle on a baking sheet. To get a really neat circle use an 8-inch cake pan. Sprinkle the pan with a little flour and put the dough in the pan. Press the dough into the pan. Turn the cake pan over onto an ungreased baking sheet. Do this part fast. Slam it down and then remove the cake pan. You will have a perfect 8-inch circle of dough. Use a sharp knife to cut the dough in half. If the dough is too sticky sprinkle the top with a little more flour. Cut in half again and then 2 more times. You will have eight wedges of dough forming 8 scones. Pull dough apart slightly using a spatula. They grow a lot when baking and this will give them more room to expand. Brush with the extra half and half and sprinkle with the cinnamon sugar. Bake for 20 minutes or until they spring back when touched lightly. Make glaze and drizzle over the warm scones. Makes 8.

Coffee Cinnamon Glaze

2 T. half and half

2 t. instant coffee powder or espresso powder

1 t. cinnamon

1 c. powdered sugar

Heat half and half and coffee powder together in microwave safe container for 10 seconds. Stir until smooth. Stir in cinnamon and powdered sugar until smooth and drizzle over the scones.

Chicken Florentine Soup

This was one of those spur of the moment recipes that really exceeded expectations. I just had a few ingredients to start with- one of those times when you look through the fridge for inspiration and get lucky. I knew I was making soup, and that I had chicken and chicken stock. Adding onions and carrots to soup- pretty standard for me.  I’ve been on a spinach kick lately so that seemed like a natural addition as well. Found a few mushrooms I’d forgotten about, and put them in, too. For some reason it was such a perfect combination. I love when it works that way. I am also happy when I remember to write down what I did so I can make it again someday- and share the  recipe with all of you. So here is the recipe.

Chicken Florentine Soup

2 T. oil
1 medium onion, sliced
1 large carrot, peeled and sliced thin
6-8 cups chicken stock
1½ lbs. boneless, skinless chicken, cubed – I used thighs
1-2 c. sliced mushrooms – I used the baby Bellas
8 oz. fresh spinach, washed well
¼ c. chopped fresh parsley
Salt and pepper to taste
Dash of hot sauce

Heat oil in soup pot and cook onion until tender. Add carrot and cook a few minutes more. Add stock and bring to a boil. Reduce to simmer and cook 10 minutes. Add chicken and mushrooms and cook 10 minutes longer. Add spinach and cook 5 minutes more. Adjust seasonings and serve. Makes 6 servings

Pear Salad with Bacon and Feta

I made this salad last night. I had some pears that were ripe and I knew I wanted some sort of salad.  The sweetness of the pears with the salty cheese and smoky bacon work so well together. The addition of toasted nuts adds just that extra something that works in this dish. I used walnuts this time, but would love this salad with pecans, too. Serve over greens for a great and easy meal or a wonderful first course.

Pear Salad with Bacon and Feta

8- 10 cups mixed salad greens, washed, dried and torn into bite-sized pieces
3 ripe pears, cored and sliced thin
¾ c. crumbled feta cheese
8 slices bacon, cooked and crumbled
½ c. toasted walnuts, but other nuts can be used
5 T. cider vinegar
½ c. oil
Fresh chopped parsley
Salt and pepper to taste
In large bowl place greens. Add pears, feta bacon and pecans. Combine remaining ingredients in a jar with a tight-fitting lid and shake well. Toss over greens and divide into serving dishes. Serves 6-8.

Eggs Benedict

Eggs Benedict are English muffins, split and toasted, topped with some lightly browned slices of ham, or more traditionally, Canadian bacon. That is topped with poached eggs and then the Hollandaise sauce. There are a lot of variations. You can add wilted spinach, bacon, crab or even lobster, if you really want to splurge. I have a friend who has been craving them lately, so after baking some English muffins, I invited her over for Eggs Benedict. Of course, you don’t have to bake your own English muffins. I just happen to like mine better than the ones at the store. I posted the recipe for the English muffins yesterday. Today, I share the recipe for the Eggs Benedict. Enjoy!!

Eggs Benedict

English Muffins allow one per serving
Eggs – for poaching – you’ll need 2 for each serving
Ham or Canadian bacon
Hollandaise Sauce- recipe follows

Get all your ingredients ready. You’ll need a skillet with water boiling in it to poach the eggs. Add a couple of teaspoons of vinegar- it helps hold the eggs together better. Slice the ham, if needed, and brown it in a skillet. Keep warm until needed. I put the split English muffins in the toaster oven, so I could start toasting them when I started poaching the eggs. Next, make the Hollandaise sauce. You’ll need either a double boiler, or a pot with simmering water for this, so get it ready with hot water. There are recipes that use the microwave or blender. This is not one of them.

Hollandaise Sauce

4 egg yolks
1 T. lemon juice
½  cup butter, melted
Salt and cayenne to taste- just a pinch of each will do.

Since I used a bowl over a pot with simmering water, I put the egg yolks in a stainless steel bowl with the lemon juice and whisked until kind of frothy. If you are using a double boiler- do that in the pot from the double boiler. Once the mixture looked thick, I placed the bowl over the pot of simmering water and whisked it for a couple of minutes to warm the eggs. The simmering water in the pot should not be deep enough to touch the bottom of the bowl. While whisking, slowly drizzle in the melted butter. Keep whisking so the mixture stays smooth. If you don’t, the eggs scramble and get all lumpy. Once all the butter is in, cook about a minute longer- or until sauce is thick and smooth. Remove from the heat, season to taste, and keep warm until ready to use. Don’t wait too long. Hollandaise is best used pretty soon after you make it. If it gets too thick, add a little warm water to thin it out.

To poach the eggs, place eggs, gently, in the simmering water- the stuff in the skillet that you added vinegar to. Some people like to have the water swirling when they do this by stirring it just before adding the eggs. I just put the eggs in gently, and it seems to work just fine. Use a slotted spoon to sort of fold the whites up over the eggs. Poach for about 3½ minutes. Whites should be set, but yolks will be runny. Remove from the pan with a slotted spoon and place on a folded towel to get off some of the water.

To assemble the eggs Benedict, place toasted English muffins halves on a plate. Top with a slice, or two, of the ham. Then gently add a poached egg on top of the ham. Spoon over the Hollandaise and serve. A little more work than most egg dishes, but worth the effort.

Almond-Coconut Shortbread

This really is one of the best cookies I have ever made!!  I was having lunch with a friend and wanted to make cookies for dessert. He loves shortbread, so I knew what cookie to make. I needed to change them though, to make them dairy free.  Rather than using butter, I used a combination of almond butter and coconut oil to replace the butter. They came out just right, with the crumbly, dry texture of a traditional shortbread and the added flavor of the almond butter, coconut and cinnamon. I could see adding some finely chopped almonds the next time I make them.

Almond-Coconut Shortbread

1 c. sugar, plus 1/4 cup extra for sprinkling

1 c. almond butter

1 c. coconut oil

4 c. flour

2 t. cinnamon

Cream together sugar, almond butter and coconut oil. Stir in flour and press into 9×13-inch baking dish. Combine extra sugar with cinnamon. Sprinkle over the cookies dough and cut into squares. Bake in a 300 degree oven for an hour or until light brown around edges. Re-cut while warm. Makes 4 dozen.

Multi-Grain English Muffins

A friend has been talking about Eggs Benedict for some days now. We decided to make them this weekend. The base is an English muffin, so I decided to make the muffins myself. If you haven’t made them before, English muffins are pretty simple to make. They are not baked in the oven, like most other breads. Rather, they are “baked” in a skillet over medium heat. It is the same way crumpets are cooked. I really like the flavor of a freshly made English muffin. I used spelt flour, but you could use whole wheat flour instead. Here is the recipe.

Multi-Grain English Muffins

2 packages yeast
2 ½ -3 cups bread flour
1 ½ c. spelt flour
½ c. oat bran
¼ c. wheat germ
2 T. sugar
2 t. salt
2 c. milk
¼ c. oil
Cornmeal
In large bowl combine yeast, 1 cup of the bread flour and remaining dry ingredients. Warm milk and oil and add to flour mixture and beat 3-4 minutes. By hand, stir in enough flour to make a moderately stiff dough. Turn onto floured surface and knead until dough is smooth and elastic, about 8-10 minutes.
Place dough in greased bowl and turn to grease top. Cover and allow to rise until doubled, about 1 ¼ hour. Punch dough down and allow to rest 10 minutes. On lightly floured surface roll dough to just under ½ inch thick. With 4 inch biscuit cutter cut out rounds of dough, re-rolling and cutting scraps. Dip both sides in cornmeal and cover, allowing to rise about 30 minutes. In ungreased griddle pan or skillet cook muffins over medium heat, turning frequently, until they are golden on both sides and cooked through. This will take about 20-25 minutes. To serve, split and toast. Makes 12-15.
Note: I used a 3-inch biscuit cutter and ended up with over 20 muffins.

“Baking” the muffins

Squash “Noodle” Salad

I posted a recipe for Red Onion Relish yesterday. I got a lot of nice response to it. A number of people asked what they could use it for, so I decided to share this recipe with you. It’s pretty simple, actually. I got a spiralizer for Christmas (Thanks, Sarah). It’s a fun gadget that lets you make long thin shreds out of all sorts of veggies. If you don’t have one, you can just shred the squash with a grater or food processor. Once the squash are shredded, just add some of the red onion relish and a few other ingredients and you are done. Very simple and pretty darn tasty.

Squash “Noodle” Salad

1 zucchini
1 yellow summer squash
1 c. red onion relish
3-4 T. oil
1 t. hot sauce, or a little more
Salt to taste

Use a spiralizer to make “noodles” out of the squash or shred them finely, lengthwise. Place in a bowl with the rest of the ingredients. When you go to use the onion relish, make the mix about half solids and half liquid. You want the liquid from the relish to be the dressing in the salad. Toss to blend, adjust seasonings. Serves 4.

Red Onion Relish

I had some red onions and turned them into this zesty relish. I love the tart flavor and bright color it adds to my food. This relish is a great topper for sandwiches, but can be used for a whole lot more. The onions can be served with cheese and crackers for an easy appetizer. You can add some to salads, and the liquid can be combined with a little oil for a simple salad dressing. I even had some with my scrambled eggs for breakfast. After you cook it , you just ladled into jars, cool it down and store it the fridge. It will keep for weeks and weeks.

Red Onion Relish

4-5 medium red onions, peeled and sliced thin
2 c. red wine vinegar
1½ water
1 c. sugar- or to taste
2 T. salt
1 T. mustard seed
1 T. celery seed
1 t. fennel seeds, optional
2 cloves garlic, minced
1 cinnamon stick- 4 inch
4 whole cloves
Place all ingredients in a pot and bring to a boil. Turn down to a simmer and cook, uncovered for 10-15 minutes. Cool and place in jars, then store in the fridge. Use as a sandwich topper, salad addition, appetizer with cheese and crackers. You can also use the liquid as the base for a salad dressings, with the addition of some oil. Keeps for weeks in the fridge. Makes 5 cups.

Curry Cauliflower Salad

I heard there was a cauliflower shortage. A couple of friend’s had commented that they could not find cauliflower, or that it was really expensive. I hate to hear that. Long before cauliflower became trendy, I was a fan. I love it steamed, served with a little butter and salt. Or pan fried and mixed with garlic and a bit of Parmesan cheese. I have enjoyed it in any number of salads. I found some at the local store- and it wasn’t even expensive. Hope that is a sign that the shortage is over and the cauliflower will again be plentiful. It does make me think though, and I will be planting some for my garden this year, just to be safe.

Here is a salad I made with a head of cauliflower last night. I used curry powder- I make my own- but you can use a store bought one. I also added some green onions and peanuts for crunch. It came out quite nice. I have used curry powder in hot cauliflower dishes before, but the salad was a pleasant change of pace.

Curry Cauliflower Salad

1 head cauliflower, cooked
½ c. chopped green onions
¾ c. mayo – or less or more depending in the size of the head of cauliflower
1 T. curry powder- or to taste
1 t. hot sauce, or to taste
Salt and pepper to taste
1 c. peanuts

First break the cauliflower into florets. Cook the cauliflower any way you like. I steamed mine for about 5 minutes. You could roast it, or sauté it in a little oil. You want it tender, but still a little crisp. Don’t cook it to mush. I would also advise against boiling it, as it gets too wet. Once the cauliflower is cooked, let it cool down before proceeding. Combine the cauliflower with the green onions, the mayo and seasonings. It was hard to be exact because your head of cauliflower might be bigger or smaller than mine. I could have said 5 cups of cooked cauliflower- but would that really help? Then you’d have leftover cooked cauliflower. Or perhaps not enough. So add a little more mayo, if needed, and adjust the seasonings to suit your taste and the amount of cauliflower you have. Chill and toss the peanuts in closer to serving time. They are fine, even when in the salad for a while, but the peanuts crunchier when first put in.

Busha’s Mushroom Soup

It is blustery and cold today and I thought I might make soup. I spotted a carton of sour cream in the fridge, so I was inspired to make Polish Mushroom Soup.  This soup is a tradition in my family. When I was a kid my Busha, (Polish grandmother) would make it every Easter. My Mom made it for Christmas Eve. Now we have it the day before Thanksgiving. It is one of those dishes that brings back so many wonderful childhood memories. I love the rich, earthy flavor of the mushrooms, and the slightly sweet/sour flavor of the broth. It is made with dried mushrooms, usually. I can  remember watching my mom get out a big bowl and soaking the mushrooms to get them clean, and to soften them, before starting the soup. I use dried shiitake mushrooms, but often add fresh mushrooms as well. Sometimes I use other dried mushrooms, too. I like to have a variety of mushrooms  in the soup. I used home canned chicken stock. If made with vegetable stock it could make a great meatless meal.

Polish Mushroom Soup

4 qt. Chicken, beef or vegetable stock

5 c. dried mushrooms, about 4 0z. I use Shiitake.*

Water for soaking

½ c. flour

1 pint sour cream

¼ c. balsamic vinegar

2 T. sugar

1 Lb. Kluski-style noodles, cooked and drained

Soak mushrooms in water for 1-2 hours.  Lift mushrooms carefully out to leave any sand in the bowl of water. Rinse and drain. Set aside.  Bring stock to a boil and add the mushrooms. Simmer, covered for about 1½ hours, or until mushrooms reach desired tenderness. Mushrooms will retain some “chewiness”.  In medium bowl whisk sour cream into flour gradually until smooth. Stir in vinegar and sugar until smooth.  Add a small amount of the hot soup to the sour cream mixture, whisking until smooth.  Continue adding hot soup to the sour cream mixture until sour cream mixture is warm. Add the warm mixture to the pot of soup and stir to combine. Return to simmer and simmer 1 minute, stirring continuously.   Place desired amount of kluski into bowls and ladle over the hot soup. Serves12.

Note:  You can add a variety of fresh mushrooms to the soup to make it even more special. You might use portabellas; crimini, button or whatever mushrooms are at the store that day. Add in addition to the dry mushrooms; don’t reduce the amount of shiitakes.

You can use other cooked pasta. Mom said you might want to try spaetzels or even gnocchi. You might also need more than one pound of kluski, depending on how much pasta your family likes in their soup.

*The dried shiitake mushrooms can be found at specialty grocery stores, some larger grocery stores and at Asian markets.