Saturday, July 30, 2011

Cherry Almond Scones

Cherry Almond Scones - ButterYum

This scone recipe is an adaptation of one by Pam Anderson, cookbook author and USA Weekend food columnist.  I was out of sour cream, but I had Greek yogurt and heavy cream in the fridge so I changed the original recipe slightly to accommodate the ingredients I had.  I think they turned out just as good as the original recipe.  Tender and uber flavorful, Pam's scones are the best I've ever eaten, and I'd like to think she'd approve of this version.  The recipe ingredients are listed in grams (my preferred unit of measure for baking).  I'll post a conversion when I have more time, but for those who don't wish to wait, there are free conversion calculators available online.

Cherry Almond Scones
makes 8
adapted from a recipe by Pam Anderson

250g all-purpose flour (2 cups)
65g granulated sugar (1/3 cup)
3g baking powder (1 teaspoon)
1g baking soda (1/4 teaspoon)
3g salt (1/2 teaspoon)
115g unsalted butter, chilled and cut into small cubes (8 tablespoons)
80g dried cherries, chopped (1/2 cup)
80g Greek yogurt (see note below)
35g heavy cream (see note below)
3/4 teaspoon pure almond extract
1 large egg
Cream and sugar for garnish (Turbinado or sanding sugar work well, but granulated sugar is fine)

In a small bowl, combine Greek yogurt, heavy cream, and almond extract.  Stir until smooth; set aside.

In the bowl of a food processor, combine flour, sugar, baking powder, baking soda, salt and butter until mixture resembles fine crumbs.  Pour mixture into a large mixing bowl and stir in chopped cherries.

With a fork, stir in the yogurt mixture until all the crumbs are moistened.  Using your hands, press the crumbs onto the sides of the bowl until a ball of dough forms.  On a floured surface, press the ball of dough into an 8-inch round that is approximately 3/4-inch thick.  With a sharp knife, cut into 8 wedges and place on a parchment lined baking sheet and chill in the refrigerator until the oven preheats to 400F.

Just before baking, brush wedges with heavy cream and sprinkle with sugar.  Bake for 15-17 minutes until the edges start to turn golden brown.  Cool for 5 minutes before removing from baking pan.  Serve warm or at room temperature.

Notes:
The original recipe calls for 115g sour cream (1/2 cup), omit Greek yogurt and heavy cream.


Monday, July 25, 2011

Orange Rolls and a Book Tour

Mom's Orange Rolls from the Real Mom Kitchen Cookbook - ButterYum
 Hello Friends!  Fellow blogger Laura Powell from Real Mom Kitchen has just completed a cookbook - Congratulations Laura!!  Her blog is full of tempting recipes and her cookbook doesn't fail to do exactly the same.  I chose to make Laura's yummy 'Mom's Orange Rolls' to share with you today.  Laura writes, "This recipe is one of my absolute, all-time favorite roll recipes.  This recipe comes from my mom and she's been making them as long as I can remember.  These rolls often make it to the Thanksgiving dinner table.  The dough is made the night before and kept in the fridge". 

"With easy recipes from the award-winning blog Real Mom Kitchen, you can play chauffeur and still have a homemade dinner with your family. Using real food that real people eat, Laura Powell shares her convenient and yummy recipes so that you too can be "Keepin' it real in the kitchen." They're sure to be loved by the whole family"!


Mom's Orange Rolls (makes 24 rolls)
from Real Mom Kitchen Cookbook by Laura Powell

Dough:
1/2 cup warm water
2 packages yeast (4 1/2 teaspoons)
1/2 cup butter
1/2 cup sugar
1 cup hot water
2 teaspoons salt
3 eggs, well beaten
4-4 1/2 cups flour

Filling:
1/2 cup butter, melted
1/2 cup sugar
zest of 1 orange

Frosting:
2 cups powdered sugar
4-6 tablespoons fresh orange juice
  1. In a large bowl, combine water and yeast and let sit for about 5 minutes. 
  2. Melt butt in a saucepan and mix in sugar and hot water.
  3. Combine butter mixture with yeast mixture.  Then add in eggs and flour until well combined.
  4. Cover bowl and let dough sit in the refrigerator overnight.
  5. Divide dough into two balls.  Roll each ball out into a 9x13-inch rectangle on a lightly floured surface.
  6. Mix together filling ingredients ans spread mixture over both rectangles.
  7. Roll up dough from one long side to the other long side.
  8. Cut each roll into 12 pieces and place in a greased muffin tin.
  9. Let rise 3-4 hours.
  10. Bake in a preheated oven at 375F degrees for 10-12 minutes until golden brown.  Allow to cool slightly.
  11. In a small bowl, mix together frosting ingredients and spread on top of warm rolls.  Makes 24 rolls.
My Notes - the dough is very soft, but it will firm and be more workable after chilling overnight in the fridge.  I like to roll my dough on a lightly greased surface instead of a floured surface.  The recipe can easily be divided in half for a smaller batch.

Sunday, July 17, 2011

Mediterranean Potato Salad with Shrimp and Feta

Mediterranean Potato Salad with Shrimp and Feta - ButterYum

My mother-in-law shared the recipe for this incredibly flavorful potato salad which is overflowing with juicy shrimp, crisp summer vegetables, tasty feta cheese, and the most tantalizing lemon and basil dressing ever.  I highly recommend it!


Mediterranean Potato Salad with Shrimp and Feta
makes 10 cups (adapted from Cooking Light)

Dressing:
3 tablespoons chopped fresh basil
2 tablespoon fresh lemon juice
2 tablespoons extra virgin olive oil
1 1/2 teaspoon sugar
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon Dijon mustard

Salad:
1 1/2 pounds cooked baby red potatoes, quartered (about 5 cups)
1 pound medium shrimp, cooked and peeled
1 cup red bell pepper, cut into thin strips
1 cup yellow bell pepper, cut into thin strips
1 cup red onion, cut into thin strips
1/2 cup (2 ounces) crumbled feta cheese
2 tablespoons Kalamata olives, chopped and pitted
3 cups thinly sliced Romaine lettuce (added just before service)

To make the dressing:
Combine all the ingredients in a small jar; cover and shake vigorously.

To assemble the salad:
Toss all the remaining ingredients (except the lettuce) together in a large bowl with the dressing.  Add the lettuce just before service.  Enjoy!

Notes:
Consider removing uneaten lettuce before storing leftovers because it will wilt and become soggy.
The recipe doesn't call for tomatoes, but I think they would make an excellent addition.

Sunday, July 10, 2011

I'm Still Here


Hi Everyone.  I've been taking a little break from blogging, but I wanted to share a quick picture of the wedding cake I made for a lovely couple yesterday (the venue was dimly lit so excuse the dark photo).  

Congratulations Jeff and Brooke - may you have a blessed life together!

Friday, July 1, 2011

New Camera

Remember a few months ago when I mentioned that I wanted to upgrade my camera to an SLR and I asked you guys to share any advice you could pass along.  Thanks to everyone who replied - you were all so helpful, especially Laura (aka The Cooking Photographer), who sent me a very detailed email that explained more about SLRs than I ever knew.

I ended up getting a Nikon D7000 with a Nikkor 18-200mm telephoto lens.  I need to learn all the bells and whistles, but in the meantime, I managed to capture a few good images this past week.  Enjoy. 
















Happy Birthday to Me - Angel Food Cake w/Lemon Cream Sauce

Angel Food Cake with Lemon Cream Sauce and Mixed Berries - ButterYum Jr.
Well, I celebrated my 43rd birthday this week.  My oldest daughter, ButterYum Jr, decided a few years ago that she was going to start making my birthday cakes, and together we picked Angel Food for this year's cake.  Compared to most cakes, it's pretty high in protein and isn't smothered in decadent frosting - a good option for anyone dieting like me.

What can I say, she's brave.  And a bit stubborn too as she refuses to take advantage of my baking expertise by letting me help her, but thankfully she allowed me to verbally assist from afar.  For example, when separating the yolks and whites, I was sure to warn her that even the tiniest speck of egg yolk would keep the egg whites from whipping - oops, she didn't know that and had to start over with new eggs.  Another near miss was when I mentioned that you're not supposed to grease an angel food cake pan - oops, she didn't know that either.

Thank you, my love - your cake was absolutely delicious, and the yummy lemon cream sauce and mixed berries were the perfect accompaniment.  I look forward to your cakes each year and I'm so very proud of the lovely young lady you're growing up to be!! 
XOXO


Angel Food Cake with Lemon Cream Sauce
serves 12-16
Adapted from Taste of Home

Cake:
1 1/2 cups egg whites, room temperature (about 12)
1 cup cake flour 
1 1/2 cups plus 2 tablespoons sugar, divided
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt

Lemon Cream Sauce:
3 whole eggs
1 cup sugar
1/2 cup lemon juice (or 1/4 teaspoon lemon oil)
1/4 cup butter, melted
1/2 cup heavy whipping cream, whipped

To make the cake:
Preheat oven to 375F, and place rack in lowest position.

Sift together the cake flour and 3/4 cup plus 2 tablespoons sugar; set aside.  In a large mixing bowl, beat egg whites, cream of tartar, vanilla extract, and salt on medium speed until soft peaks form.  Gradually add remaining sugar, beating on high until stiff peaks form.  Gradually fold in the flour mixture.

Gently spoon batter into an ungreased 10-inch tube pan.  Cut through the batter with a knife to remove air pockets.  Bake on the lowest rack at 375F for 30-35 minutes or until top springs back when lightly touched and cracks feel dry.  Immediately invert baking pan over the neck of a tall bottle; cool completely.  Run a knife around sides and center tube of pan.  Invert cake onto a serving plate.

To make the sauce:
Beat eggs and sugar together in a heavy-bottomed sauce pan over low heat.  Stir in the lemon juice and butter.  Cook until the mixture thickens and reaches 160F, about 15 minutes; chill completely.  When chilled, fold in the whipped cream.  Add a drop or two of yellow food coloring if desired.  Serve with cake.

Note:  Store sauce in the refrigerator.  Store cake in an airtight container at room temperature.