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Posts Tagged ‘Yogurt’

Pumpkin Scones with Maple Nutmeg Icing | Relishing It

With Thanksgiving just a week away, I imagine you’re knee-deep in recipe ideas.  Well here’s one more.  No, it’s not a dish or dessert for the big meal, but rather something quick and delectable to pull together when your overnight guests wake in the morning.  Something that will make them feel warm and cozy and loved.  These pumpkin scones are fantastic, and you’d do well to remember that I’m very fussy about my scones. Too hard– forget it. Too dry– kick them to the curb. But those ones that are just right– firm on the outside and flakey on the inside– well, I could devour a whole pan. These fit into that just right, or rather “perfect” category.

Pumpkin Scones with Maple Nutmeg Icing | Relishing It

Pumpkin Scones with Maple Nutmeg Icing | Relishing It

Pumpkin Scones with Maple Nutmeg Icing | Relishing It

Pumpkin Scones with Maple Nutmeg Icing | Relishing It

So, through the years of playing around with different scone recipes, I’ve learned that one thing is the key.  And I’ve shared this before, but it’s so important that I’ll emphasize it again.  Use grated frozen butter.  Always use grated frozen butter.  In fact– use grated frozen butter for most baked goods– pie crusts and biscuits included.  Keeping the dough completely cold is the key to it’s flakiness.   It’s so simple to grab a stick of butter from the freezer on a whim and whip these up. Aside from the convenience, grated butter means that you don’t have to work as hard to incorporate it into the flour.  It’s already in tiny pea-sized pieces.  I’ve found that using my hands works best. Toss it around a bit and then mix in the wet ingredients with a fork or spatula. The less you work with scone dough, the better they’ll turn out.

Pumpkin Scones with Maple Nutmeg Icing | Relishing It

Pumpkin Scones with Maple Nutmeg Icing | Relishing It

Keep in mind that all of the flour does not need to be fully incorporated– it’s ok if your dough has a bit of flour on the top– in fact it’ll be easier this way. This dough is more wet than my usual scone recipe because of the pumpkin.  So be sure to sprinkle a bit of flour on your hands before you pat it out into a circle and cut it into wedges. Because it’s a wetter dough, freezing them on the pan for 15 minutes before they bake is also important to help them keep their shape.  These scones have all the autumnal spices you’d expect and taste amazing with a hot cup of coffee.  I love the addition of maple and nutmeg into the icing.  It adds character.  I hope these scones find their way onto your kitchen table one of these cold, snowy mornings.  Enjoy!

Pumpkin Scones with Maple Nutmeg Icing | Relishing It

The Recipe: Pumpkin Scones with Maple Nutmeg Icing

(makes 6-8)

For the Scones:

2 1/4 cups all-purpose flour (11 1/4 ounces)

1 tablespoon baking powder

1 teaspoon kosher salt

1/2 teaspoon fresh nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon ground allspice

1 1/2 tablespoons ground cinnamon

3 tablespoons packed light brown sugar

1/2 cup plain canned pumpkin (Farmers Market Organic Pumpkin is my favorite brand)

1/2 cup plain whole milk yogurt

3 eggs, divided

1 teaspoon vanilla extract

6 tablespoons frozen unsalted butter, coarsely grated

turbinado or demerara sugar for sprinkling

For the Icing:

1 cup confectioners sugar

2 tablespoons real maple syrup

1/2 teaspoon freshly grated nutmeg

about 5 tablespoons heavy whipping cream

pinch of salt (this is important– it will enhance the flavor of the icing, so don’t be stingy)

roasted salted hazelnuts, for topping (almonds, pistachios, or walnuts would work, too)

Preheat oven to 400°F.  Line a large baking sheet with parchment paper.

In a large bowl, whisk together the flour, baking powder, salt, nutmeg, cloves, allspice, and cinnamon.

In a medium-sized bowl mix together the brown sugar, pumpkin, yogurt, 2 eggs, and vanilla.

In a small bowl, use a fork to mix 1 egg with 1 teaspoon of water, the the egg wash.

Coarsely grate the butter using the largest holes on a box grater.  Work quickly, so the ingredients stay cold.  Mix the butter into the flour mixture using your fingertips.  You want the butter to be coated with the flour.  Work quickly.  Then, using a fork or spatula, mix the wet ingredients into the butter/flour mixture. Do not over-mix.  It’s ok to see specks of flour that haven’t been fully incorporated.  Sprinkle countertop with flour, as well as your hands. The dough will be sticky. Place dough on the counter and pat into a 6-inch round circle. Use a bench knife or a chef’s knife to cut into 6-8 wedges.  Place the wedges on the lined baking sheet and put into the freezer for 15 minutes.

Remove from freezer and apply egg wash with a pastry brush.  Then sprinkle generously with turbinado sugar.  Bake for 25 minutes, or until they feel set in the middle and they have developed a beautiful deep golden color. Remove from oven and let cool slightly.

To make the Icing: Whisk all of the ingredients together until creamy.  Add more cream, if need be.  Dollop the icing onto the scones and smooth out.  Top with salted roasted hazelnuts, or your nut of choice.  Store leftovers in an airtight container, but they are best if eaten the first day.  Enjoy!

Thanks for stopping by Relishing It!

Laurie

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Healthy Asian Peanut Slaw | Relishing it

I love a good slaw.  Basically, I love any salad that is made from cabbage and crunchy vegetables.  Sure, once summer rolls around I’ll be thrilled to dig into a plate of delicate, tender greens.  But, in the meantime, I never tire of crunchy, hearty vegetables.  They satisfy me when I’m hungry.  They have a great mouth-feel– as in, I actually feel like I’m eating something substantial.  Like I’m eating a meal.

Healthy Asian Peanut Slaw | Relishing It

Healthy Asian Peanut Slaw | Relishing It

Healthy Asian Peanut Slaw | Relishing It

Cabbage (and kale) are really my go-to winter salad fare.  Remember this salad?  I still eat it at least once a week.  The same goes for the one I’m sharing today.  I love combining Asian flavors into a slaw.  It just works.  Making a dressing using plain yogurt is a perfect way to “health it up”, yet still satisfies that need for something a bit more indulgent and creamy.

Healthy Asian Peanut Slaw | Relishing It

I used freshly ground peanut butter in this dressing, but you can buy good organic peanut butter at your market.   Be sure to look for a kind that only contains ground peanuts.  Added salt is fine.  If you have to use something else with other ingredients, just be warned that the flavor of the dressing may be a bit off, as those other kinds generally contain a lot of sugar.  Most of the other ingredients for the dressing are things that you probably have in your refrigerator already.  The lime juice is the perfect backdrop for the flavors.  And as for the vegetables, the combination of red cabbage, carrots, carrots, cilantro, and broccoli are wonderful together.  I love using broccoli in this finely-sliced form.  Broccoli has a wonderful flavor, but I don’t always like chewing on the florets, so this is a nice solution.  I’ve also added golden raisins to this slaw.  Taking a bite with one in it feels like hitting the lottery.  Perhaps I should just toss more in next time?!  Cheers– hope you enjoy the slaw!

Healthy Asian Peanut Slaw | Relishing It

The Recipe: Healthy Asian Peanut Slaw

(serves 1-2)

For the Asian Peanut Dressing:

2 tablespoons organic natural peanut butter (containing only peanuts and salt)

1/4 cup plain yogurt

1 tablespoon soy sauce

1 tablespoon fresh lime juice

1 teaspoon sesame oil

1 teaspoon garlic chili sauce

honey (optional)

For the Slaw:

2 medium carrots, grated on the large hole of a box grater

1/4 small head of red cabbage, thinly sliced

5-6 large broccoli florets, thinly sliced

1/4 large red pepper, julienned

small handful of cilantro leaves, stems removed

2-3 tablespoons golden raisins

chopped salted peanuts or cashews, for serving

In a medium bowl, whisk the ingredients for the dressing together.  Set aside.  In a larger bowl, combine all the ingredients for the slaw,  sans peanuts.  Pour the dressing onto the vegetables and mix together using tongs.  You may not want to pour all of the dressing on at once (I generally have a bit leftover).  It’ll depend on your personal taste.  Top with the chopped peanuts or cashews.  Enjoy!

As always, thanks for stopping by Relishing It today!

Laurie

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Sunshine Smoothie with Kumquats and Turmeric | Relishing It

Another round of snow paired with a gray sky in the midwest this morning– at least the temperatures aren’t so bad.   I needed to brighten up my surroundings, so I blended up a Sunshine Smoothie.  I’ve likely mentioned this before, but I go through a bit of a kumquat love-fest this time of year.  They’re brilliant in this marmalade, perfect in vinaigrettes for salads, and they are downright fabulous blended into smoothies.

Sunshine Smoothie with Kumquats and Turmeric | Relishing It

This time, I’ve decided to craft a smoothie using kumquats as the star ingredient.  Yes, I love a smoothie loaded with greens as much as the next person (this one is my personal favorite), but sometimes I want something…a little less green.  The kumquats give this smoothie a fresh vibrancy that will wake you right up.  I also recommend using either fresh or frozen organic mango.  Plain yogurt is the protein that will keep you from getting hungry– I suggest using whole milk yogurt to also help with that.  And turmeric– a fantastic, healthy ingredient that you should eat more of anyway.  You can read about it’s specific properties here.  Curries are a great way to incorporate more turmeric into your diet, or throw a little into a soup, such as this one.  Adding just a bit to this smoothie completely works, too.  It pairs wonderfully with the cinnamon and citrus flavors.  No need to peel the kumquats, just cut them in half and remove the seeds.  Place everything in a blender or food processor and whiz it together.  Hope you enjoy!

Sunshine Smoothie with Kumquats and Turmeric | Relishing It

The Recipe:  Sunshine Smoothie with Kumquats and Turmeric

(makes 1 cup)

7-8 small organic kumquats, cut in half and seeds removed

1/3 cup diced fresh or frozen organic mango

1/3 cup organic whole milk yogurt

1/4 cup organic, unsweetened almond milk

1 teaspoon honey

1/4 teaspoon ground cinnamon

1/4 teaspoon ground turmeric

Place all of the ingredients into a blender or food processor and blend until smooth.  Serve with a sprinkle of cinnamon on top.  Enjoy!

Thanks for stopping by Relishing It today!

Laurie

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Homemade Cultured Butter via Relishing It

The first time I made homemade butter I was eight years old.  I distinctly recall sitting in a circle with my classmates in Mrs. Peterson’s second-grade class.  We passed around a quart jar filled with fresh cream from a fourth-grade girl’s family dairy farm.  Each student shook the jar to exhaustion, and then passed it to the next.  Hand-to-hand, that jar moved around the circle until it suddenly transformed.  Mrs. Peterson spread a bit of that golden butter onto a saltine cracker for each of us to try.  It was amazing!

Homemade Cultured Butter via Relishing it

Homemade Cultured Butter via Relishing It

I still make homemade butter, though not nearly as often as I should.  And every time I do, I’m reminded of that first experience, and how incredibly simple it is.  You can either shake it in a jar, like I did that first time, but if you have a stand mixer you’ll find it’s even easier.  Really good store-bought butter is expensive, so it’s nice to be able to make my own.  My version is an organic, grass-fed cow, European-style (meaning it has a higher fat/less water content than traditional American butter).  It’s also cultured, which means it has a bit of a tangy flavor.  I add a little whole milk yogurt to the cream to achieve this.  You can control the level of  tanginess by varying how long you leave the mixture out at room temperature.  It’s that simple.

Homemade Cultured Butter via Relishing It

Homemade Cultured Butter via Relishing it

As always, use the best possible ingredients you can find.  Cream that hasn’t been ultra-pasteurized will give you the best result.  Though, if you don’t have access to such ingredients, give it a try anyway.  In Minnesota, my favorite cream comes from the Cedar Summit Farm.  Their products are organic, delicious, and they are the only 100 % grass-fed dairy in the state.  You may remember that I grew up on a small dairy farm, so I have a bit of a soft spot for a good one.  These guys are the real deal.

Homemade Cultured Butter via Relishing It

Homemade Cultured Butter via Relishing It

I prefer my cultured butter with a bit of sea salt.  Remember that your butter will last longer in the refrigerator with salt in it– it acts as a preservative.  Since the water content in this butter differs from regular varieties, it might be a good idea to not bake with it.  Instead, spread it on bread or fresh corn-on-the-cob and enjoy it’s unique, robust flavor.  I recently bought a flat of strawberries and made some jam.  It was absolutely heavenly swiping my piece of bread with butter and then spreading the strawberry jam on top.  Pure bliss.  Enjoy your butter making experience!

Homemade Cultured Butter via Relishing it

The Recipe:  Homemade Cultured Butter

1 pint good quality heavy cream, preferably organic and not ultra-pasteurized

2 tablespoons whole milk organic yogurt

1/2 teaspoon good sea salt, plus more to taste

In a large bowl, whisk the ingredients together and cover with a towel.  Let sit at room temperature until your desired level of tanginess is present, about 2 hours or longer.  When it tastes the way you prefer, pour the mixture into a stand mixer fitted with a paddle attachment, (or into a quart jar with a lid).  Turn the mixer on low.  Then wait and watch for a few minutes until the mixture first becomes somewhat fluffy and homogenous, and then starts to separate.  The buttermilk will separate from the cream.  Carefully pour that buttermilk into a container and save it.  It will be amazing used in your favorite pancake recipe.  Next, pour 1/2 cup of ice cold water into the butter and continue to mix.  Pour out the water and discard as it becomes cloudy.  Continue to do this until no buttermilk remains in the butter.  The whole process takes about 10-15 minutes.  Taste the butter and smooth out with a rubber spatula, add more sea salt, if desired.  The more salt in it, the longer it will keep in your refrigerator.  Enjoy!

Thanks for stopping by Relishing It!  Have a great weekend!

Laurie

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And another seasonal food makes it’s first appearance!  This time it’s rhubarb’s turn in the spotlight.  You’ll probably see a similar line here next week with another ingredient–maybe even every week throughout Spring and Summer as I blog.  I can’t help it!  I just get so excited for all of this seasonal gorgeous, vibrant produce.

Rhubarb has been cropping up everwhere around here in the last week.  The first Twin Cities farmers’ markets of the season opened this weekend, so I hauled the family to our favorite one in St. Paul.  It was fun getting a chance to chat with the vendors again after the Winter break.  I’ve found that the first few weeks are a good time to connect with them– to see what they’ll be offering and how the season is shaping up– since they aren’t quite as busy as they’ll be by Summer.  I bought many things, including a bunch of rhubarb.  Even better, a friend was also kind enough to give me a huge bundle.  Perfect.

So what to do with all this rhubarb?  Well, this cake and this crumble are two of my favorite things to make with it.  But I’ve also found the coffee cake that you see in this post.  I love coffee cakes.  They’re perfect for…well…coffee in the afternoon, of course.  They’re also easy to make and stay moist for days.

The rhubarb is obviously the main attraction here.  It adds a notable, though restrained tartness.  The cake is perfectly sweetened.  I used my homemade 1 % yogurt, which was a nice substitute for sour cream.  It kept the cake wonderfully moist, and as a bonus, it has less calories.  The next time I make this one, I’m going to try it with white whole wheat flour to get the benefits of using a whole grain.  I’ll let you know how it turns out.  And if you try it that way first, let me know about it.  Enjoy!

The Recipe:  Rhubarb Crunch Coffee Cake

1/2 cup (1 stick) unsalted butter

1 cup granulated sugar

2 eggs at room temperature

1 teaspoon vanilla

1 cup yogurt or sour cream

2 cups all-purpose flour

1 1 /2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon kosher salt

For the Rhubarb and Crunch Topping:

2 cups chopped rhubarb

1 /4 cup plus 2 tablespoons brown sugar

1 tablespoon all-purpose flour

1 teaspoon cinnamon

1/2 cup chopped walnuts

1 tablespoon butter, softened

pinch of kosher salt

Preheat the oven to 350°F.   Butter an 8-inch square cake pan.

To prepare the Rhubarb and the Crunch Topping: Combine 2 cups of rhubarb with 2 tablespoons of brown sugar in a small bowl; set aside.  Using a fork, combine 1/4 cup of brown sugar, 1 tablespoon of flour, cinnamon, 1 tablespoon of butter, and a pinch of kosher salt in a small bowl until crumbly.  Stir in the walnuts; set aside.

In a medium-sized bowl, sift or whisk together 2 cups of all-purpose flour, baking soda, baking powder, and kosher salt; set aside.

In a bowl of a stand mixer fitter with a paddle attachment, cream together 1 stick of butter and granulated sugar until creamy.  Add the eggs, one at a time, scraping down the sides of the bowl after each one.  Cream for 2-3 minutes, until light and fluffy.  Add the yogurt and vanilla and mix until combined.  The mixture may look curdled at this point.  That is ok.  Add the dry ingredients and mix until everything is just combined, being careful not to over mix.

Place half of the cake batter into the pan and smooth out.  Sprinkle half of the crunch topping over the batter in the pan.  Dollop the remaining cake batter on top of the crunch topping and smooth out with an offset spatula.  Combine the remaining crunch topping with the rhubarb and pour that mixture evenly on the top of the cake.  Place in the oven and bake for about 55-60 minutes.  Check the center for doneness with a toothpick.  This cake will taste great right away and will be even more moist the following day.  Store covered at room temperature.  Enjoy!

Source:  Adapted from Kitchen Simplicity

Thanks for stopping by Relishing It!

Laurie

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