Tag Archives: dessert

Lemon ginger scones

I avoided scones for most of my life.  They were high-fat. Bland. Boring.

But scones magically changed when I savoured my first one with David.  They were our courting food.

We used to walk down to the Mercury Coffee Shop in Leslieville hand-in-hand, Kobe in tow. David would ask if I’d like a “bakery item” and I’d laugh and giggle like a star-struck teenager. We both had our hearts set on a certain scone that always sold out first: Lemon Ginger.

Little knobs of spicy-sweet ginger interspersed with lemon zest made for rich mouthfuls, melting our hungry hearts. These scones had just the right amount of heft. They weren’t one of those feather-light imposters that kept you guessing where the flavour was – but a divine elixir of butter, cream and flour.

We were in love.

Kobe, our elderly dog, was not.  He hated waiting outside the coffee shop tied to a pole and made sure we knew  his misery well with ceaseless barking.

That didn’t bother Sexy Santa one iota. Our favourite barista, his bushy long beard hiding his neck and cascading over his sternum, mindfully worked the espresso machine while we watched and waited, clutching the crinkly, white paper bag containing the last Lemon Ginger scone of the day.

Of course, they carried our favourite scone only three days of the week. It always sold out, leaving us wanting. Its rarity made every bite, every crumb, remarkable.

Like all good things, it didn’t last. Our barista packed up and moved to the west coast. A dreamy look used to cloud his face whenever he said “Vancouver” and “coffee beans” in the same sentence — then he left.

Kobe stopped barking and was laid to rest one cold March evening in our kitchen, his favourite room of the house, near his bowl and on his dog bed, tears streaming down our cheeks and the palliative vet’s as she inserted the needle into his thigh.

Without a Sexy Santa, the lattes just didn’t taste the same. Without Kobe, a leash-less, bark-less walk was unimaginable. The lemon ginger scone was forgotten.

Until one winter morning when I awoke with a craving and started to bake even before coffee. My B.C. kitchen was still new and awkward, the drawers and cupboards still confounding. I searched for oats and flour, smiling when I thought of their providence and mine. The butter and cream was locally produced, too. I figured everything but the dried ginger, lemons and sugar had been tilled, or milked, or churned on Vancouver Island and I was ready to recreate the scone we’d found in downtown Toronto.

Without a food processor, I used a pastry cutter to fragment the butter into tiny, pea size morsels. I didn’t sweat the fat content and poured on the whipping cream. I cribbed a scone recipe from Fanny Farmer and marveled at its low sugar content. I mixed and played and baked, making indelible marks on my nascent kitchen’s unfamiliarity and came out with a bakery item that is almost as good as our courting one.

 

Lemon Ginger Scones

So simple and easy, you can make these first thing in the morning for a decadent and maybe romantic breakfast.

1 ½ cups all-purpose flour

1 cup rolled oats

¼ cup sugar

2 tsp baking powder

½ tsp salt

Zest of one lemon

4 tbsp cold butter, unsalted, diced

½ cup dried ginger, chopped

2 eggs, beaten

1/3 cup cream

2 tbsp lemon juice

Preheat oven 450 F

In a medium bowl or food processor, mix flour, oats, sugar, baking powder, salt and lemon zest.

Cut butter into the flour mixture with a pastry cutter  or pulse in food processor until the size of small peas. Add ginger.

In a small bowl beat eggs with cream. Mix in lemon juice.

Fold egg mixture into dry mixture until just combined.

Mound dough in the middle of a baking sheet lined with parchment. Pat into an 8-inch diameter circle. With a large knife, cut the dough into half, quarters and eighths, wedging the knife down to the parchment paper and creating a decorative ¼-inch space between scones slices.

Bake 25-30 minutes or until golden brown on top.  Transfer baked scone mound on parchment to a wire rack and allow to cool 5-10 min before serving. 

Buttery Banana Bread

IMG_6129Oh, the trials and tribulations of banana storage! Buy a big bunch and they all reach the right eating ripeness at the same time. There’s that two-day “perfect banana” window, then black dots start to hit those yummy yellow specimens like a rash. Before you know it, you’ve got some sorry, black and withered bananas languishing in the fruit bowl. Continue reading

I want a cardamom bun!

IMG_8452It wasn’t until Instagram that I came to know a cardamom bun. Not only is this pastry fun to repeat rapidly as a culinary tongue twister but it’s drop dead gorgeous, too. I found myself staring longingly at the photos posted by Bakery 47 in Glasgow, Scotland considering the sweet mystery of it all.

I wanted it.

I needed it.

I would serve it at teatime (the way those Scots must?) in all its cardamom glory. I could smell its perfume wafting through the bun’s heart and soul intoxicating each of its dainty, egg-brushed strands all buried in sugar and butter.

Something about its knots and twists kept me happily delusional until one day I shook myself into action and created my own, using my basic challah recipe as the core.

© 2014 Madeleine Greey

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Cardamom Buns

Mado’s Basic Challah Dough

It’s basic because you can use it in various ways, from cardamom to cinnamon to hamburger buns to challah loaves yet it veers from the norm with the addition of whole wheat flour and the development of a sponge starter, first.

Sponge Starter

2 cups warm milk

¼ cup canola oil

¼ cup liquid honey

2 eggs

2 cups organic, unbleached all purpose flour (I like President’s Choice)

1 cup Red Fife whole wheat flour

1 tsp SAF instant yeast

In the bowl of a large KitchenAid mixer, using the whisk attachment, combine milk, oil, honey and eggs until smooth. Add flours and yeast and mix until combined, using the paddle attachment. Cover the bowl with plastic wrap and leave at room temperature for two hours until the mixture is bubbly and puffing up about 20 per cent. (With a little imagination, the surface should look like a sponge.) If desired, you can make the sponge ahead and store in the fridge up to one day in advance.

3-4 cups organic, unbleached all purpose flour

1 tbsp kosher salt

Remove wrap and add 3 cups of the flour to the bowl and salt. Using the dough hook, mix the flour for about 6 minutes at med-low speed, gradually adding more flour, tablespoon by tablespoon until the dough no longer pools at the bottom of the bowl and gathers around the dough hook.

Transfer the dough to an oiled, large bowl or dough container, cover and let rise at room temperature for 2 hours or until doubled.

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Make the filling

1 stick room temperature unsalted butter

½ cup packed brown sugar

2 tbsp ground cardamom

In a small bowl, mash the butter, sugar and cardamom until smooth.

Once the dough has finished its first, two-hour rise, transfer to a lightly floured surface, shape into a loose ball and leave to rest 5 min. Dust with flour and roll out to a 24 in x 24 in square. Spread the filling evenly over rolled out dough, then fold in half, pulling the far edge toward you to cover the butter mixture.

Cut two thin (1/4 in) slices of the dough, gently twist together and lengthen like a rope then knot. Place on a parchment paper-lined baking sheet and cover with a tea towel. Repeat. Preheat oven to 400F and let rise, covered with a tea towel or oiled plastic wrap for 45 min.

Baste with egg wash and sprinkle with coarse or pearl sugar. Bake for 15-18 min, or until golden brown, turning baking sheets halfway through the bake.

© 2014 Madeleine Greey