Food from the Hart

Posts Tagged ‘breakfast’

Orange Cranberry Scones

In Recipes on January 25, 2011 at 1:25 pm

Yield: 16

Cooking Time: 30 minutes

Believe it or not, oranges are winter fruit! This is a great way to use some of the seasons best produce and give your guests a yummy way to quell their sweet tooth.

 

 

scones

6 cups all purpose flour

2/3 cup sugar

5 teaspoons baking powder

2 teaspoons salt

1 teaspoon baking soda

3 tablespoons grated orange peel

3 sticks unsalted butter, cold, cut into bite-sized pieces

2 cups dried, unsweetened cranberries

2 cups chilled buttermilk

icing

1 1/2 cups confectioners sugar

1 tablespoon light corn syrup

1 teaspoon lemon juice

1 to 2 tablespoons water

preparation

scones

Preheat oven to 400 degrees. Line two sheet pans with parchment paper and lightly grease.

Combine flour, sugar, baking powder, salt and baking soda in a large mixing bowl.  Stir a few times to make sure it’s well combined.  Mix in the orange peel and combine well. Add the butter and using your fingertips rub until the mixture has a course texture and the butter is the size of peas.  You can also do this with an electric mixer if you have one. Stir in the dried cranberries. Slowly add in buttermilk until the mixture is moist and stir several times with a spatula to combine.

Lightly flour a workspace and turn the dough out onto it.  Gently knead the dough for 8-10 turns and form the dough into a large 1-inch thick disk.  Use a lightly floured knife or bench scraper to cut the dough into 16 even pieces.  Transfer to the prepared baking sheets and cook for 30 minutes until they are golden brown.  Cool for 10 minutes on a wire rack.

icing

Whisk together confectioners sugar, corn syrup, lemon juice.  Add water 1/2 tablespoon at a time unitl the mixture reaches a silky consistency.

To apply the icing to the scones, dip a fork in the mix, allow excess to drip off, and the drizzle in a zig-zap pattern over the scones.

Frittata with Swiss Chard, Italian Sausage and Feta

In Recipes on January 25, 2011 at 11:53 am

 

Yield: 6 servings

Cooking Time: 1 hour 30 minutes

Frittatas are a brunch staple.  They are as elegant and delicious as quiche without the hassle of making a complicated crust.  Once you master the basic technique, you can add anything under the sun to your frittata.

 

Nonstick spray

1 bunch swiss chard, cleaned, stems and center ribs removed

1 tablespoon canola oil

1 cup yellow onions, chopped

8 oz mild italian sausage, casings removed

10 large eggs

1/3 cup heavy cream

Kosher salt

Freshly ground pepper

1 cup feta, crumbled

Fresh flat leaf parsley

preparation

Preheat oven to 325 degrees.

Spray a 8x8x8 pan with nonstick cooking spray and set aside.

Boil salted water in a medium saucepan.  Add the swiss chard and blanch until wilted, about 2 minutes. Drain and submerge in ice water to stop cooking and retain color.  Once cooled, finely chop the chard and place in a kitchen towel to squeeze the moisture out until dry. Set aside.

Heat olive oil in a saute pan and add the sausage.  Use a wooden spoon to break up into small pieces. Cook until the sausage us brown.  Remove from pan and set aside.  Add the onions and cook until they are translucent and soft.  5-7 minutes.  Combine the sausage and onion and let cool.

Whisk eggs, cream, salt and pepper in a large mixing bowl.  Add the chard, sausage and onion to the mixture and stir until combined. Stir in the feta cheese.

Transfer to prepared baking dish and cook for 45-55 minutes until the center is set.  Remove from oven and let cool for 15 minutes.  Then slice, garnish with parsley and serve.

You can make this dish 1 day in advance.  To reheat, heat at 325 degrees for 10 minutes until warm and then serve.

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