August

August

November 15, 2011

Our Holiday Brunch!

As you may know by now, I am totally in love with The Stonewall Kitchen! I have been for many years! It was one of the few places in Texas I could find Barefoot Contessa food products and tabletop items I could not resist! The Market Pantry in Old Port is just about my favorite cooking store here in Maine! So, this has provided my inspiration for my harvest Thanksgiving tablescape! First up, it a most glorious centerpiece wreath which will be the focal point for our holiday dining table!


Regal Harvest Wreath


This stunning, everlasting wreath has been handmade exclusively for Stonewall Kitchen. The natural twig base of this wreath is decorated with preserved red myrtle, red eucalyptus leaves, natural wild twigs, natural lotus, natural nigella, faux red berries, red colored naturally preserved artichokes, red chili peppers and red faux apples.

Estelle's also wanted to add a new twist to our Thanksgiving brunch up here in New England! It will be our first Thanksgiving in The Maine House so we want to make it festive and bountiful! I am adding some delicious scones with holiday jam and Double Devon Cream! Perfect with some mulled spiced cider as we make our way out to fry the turkey!


Warm just-out-of-the-oven scones all rich and buttery...........
 Is there a better way to start the day?

Bright tart cranberries and sweet orange make these mouth watering scones exceptional. The flavor is perfect for breakfast and these scones can be made in minutes with just a few pantry ingredients. These light and buttery scones fill the kitchen with an aroma that will get your family out of bed in minutes.






ORANGE CRANBERRY SCONES
4 cups plus 1/4 cup all-purpose flour
1/4 cup sugar, plus additional for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
1 tablespoon grated orange zest
3/4 pound cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
1 cup dried cranberries
1 egg beaten with 2 tablespoons water or milk, for egg wash
1/2 cup confectioners' sugar, plus 2 tablespoons
4 teaspoons freshly squeezed orange juice



Preheat the oven to 400 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.

Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.

Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones.





SOUR CREAM SCONES WITH BLUEBERRIES
2 cups flour
3 T. sugar
2 T. baking powder
1 t. baking soda
1/2 t. salt
5 TBS butter, cubed
1 cup sour cream
1 Cup fresh or frozen blueberries
1 egg yolk
1/2 cup heavy cream
1/4 cup sugar


Preheat oven to 400 degrees F. In a food processor, pulse flour, sugar, baking powder, baking soda, and salt together. Add the cubed butter until a coarse meal forms. Pulse in the sour cream and egg yolk until just combined.Turn the dough out onto a lightly floured surface and knead until the dough comes together into a ball. Carefully incorporate the blueberries into the dough. Gently pat the dough down into a 3/4 inch thick square shape.With a large knife cut the dough square into 4 smaller, equal squares.Then cut each smaller square diagonally, with an X, making 4 smaller triangles
Transfer the 16 triangles onto a parchment paper lined baking sheet. Brush the tops of each scone with heavy cream and sprinkle it with sugar. This will create a shiny and crunchy top for the scones.
Bake in preheated oven for 12 to 14 minutes until the bottoms of the scones are light brown.


We are serving our scones with this perfect holiday jam and
Double Devon Cream!



A delectable jam of pears, cranberries and sweet raspberries.
A hint of orange liqueur brings out the cheerfulness of ripe pears, tart cranberries and sweet raspberries!






If you have not tasted a scone with jam and clotted or Devon cream, you have missed out on one of the greatest tastes! These thick creams are absolutely delicious, and are best explained as a cross between ice cream and butter.


English Double Devon Cream created by Christopher Brookes is a genuine Devon Cream produced in the southwest of England!






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