Posts Tagged ‘glaze’

Pumpkin Month- Pumpkin Scones with Cinnamon Glaze

Wednesday, October 7th, 2009

pumpkinscone

Enjoy some delicious pumpkin scones like I did, with a great recipe from Pinch My Salt. These really embrace fall flavours and make a great treat on the weekend or for a special pick-me-up in the afternoon. I made some changes in the recipe, as I don’t usually eat cream or milk and I thought that dried cranberries would add more to the recipe than raisins. Enjoy!

P.S. Sorry for the short post but I’m working at way at getting my ‘Culinary’ section up and running, along with a pile of homework!!

Pumpkin Spice Scones

  • 1 cup whole wheat pastry flour (or all purpose white flour)
  • 1 cup cake flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4  tsp allspice
  • 1/4 tsp ginger
  • 6 Tbsp unsalted butter
  • 1/2 cup unsweetened dried cranberries
  • 1/3 cup pumpkin puree
  • 1/3 cup plain soy milk
  • 6 tbsp brown sugar
  • 1 tsp vanilla

Preheat oven to 425 degrees.
In a medium bowl, combine both flours, baking powder, salt, and all spices. Whisk together well.

In a separate bowl, combine pumpkin, soy milk, brown sugar, and vanilla. Whisk together well. Cut butter into pieces and put in bowl with the flour mixture. Cut the butter into the flour using a pastry blender or rub it in with your fingertips until it resembles coarse crumbs. Stir in the dried cranberries if you are using them.

Pour liquid mixture into the flour mixture all at once. Stir with a wooden spoon until everything is just moistened. The dough will be very crumbly, this is the way it should be. Turn the mixture out onto the counter and push the pile together with your hands. It should stick together fairly well. Knead it just a couple of times until everything is together. Don’t knead it too much or the dough will get too sticky.
4. Pat the dough out into a rough circle, 3/4 to 1 inch thick. Cut it like a pie into 8 pieces. Place pieces on the baking sheet so that they are not touching. Bake scones for about 15 minutes at 425 degrees. They should be light brown on the bottom, the tops will darken as they cool.

Cinnamon Glaze

Mix together 1 cup powdered sugar, 2 Tbsp soy milk, 1/4 – 1/2 t. cinnamon (to taste). Again, adjust amounts to change consistency. Icing can be brushed on or drizzled.

pumpkinscone2

Tags: , , , , ,
Posted in Cookbook of the Month, Scones, Vegetarian | 7 Comments »

Baby Spinach with Ginger-Glazed Scallops

Saturday, September 5th, 2009

scallopsglazed

When you’re in need of a light meal, salad seems to be the number one option. I say, why not add a little protein to boost your energy and make that small meal last. I love a good salad with some sort of seafood- prawns, crab, calamari. In this case, I chose a recipe for a spinach salad with scallops. The baby spinach is delicate enough to be used with scallops. A crunchy romaine would not go well with this. I also added in some arugula for it’s peppery taste. I love the glaze- it’s simple and has a great asian-influenced flavour.

Baby Spinach with Ginger-Glazed Scallops (adapted from Williams-Sonoma Salads)

  • 1 tbsp minced shallot
  • 1/2 cup fresh orange juice
  • 1 1/2 tbsp fresh lime juice
  • 1 1/2 tsp fresh lemon juice
  • 4 tsp grapeseed oil
  • pinch of salt
  • 2 1/2 tbsp soy sauce
  • 1 1/2 tbsp peeled, grated ginger
  • 1 1/2 tsp honey
  • 1/2 tsp dijon mustard
  • baby spinach and arugula
  • 8 sea scallops (about 1/2 lb) (* If your scallops are frozen, make sure they are completely thawed and dried or the glaze will not stick.)

In a small saucepan combine the shallots and the orange juice and let stand for about 10 minutes. Add the lime and lemon juices and place pan over medium high heat. Bring to a boil and cook until liquid has reduced to about 1/2 cup. Remove from the heat, stir in 1 1/2 tsp oil and 1/4 tsp salt.

In a small bowl, stir together the soy sauce, ginger, honey, and mustard to make a glaze and set aside.

In a frying pan large enough for all the scallops, warm the remaining oil over medium high heat. Add the scallops and sear, turning once, until they are golden (about 30 seconds each side). Add the glaze and reduce heat to low. Turn the scallops in the mixture for about 45 seconds.

Place baby spinach and arugula on serving plates and drizzle with orange juice dressing. Top them with the glazed scallops. Add any remaining glaze from the pan on top. Enjoy!

Tags: , , , , , ,
Posted in Appetizers, Light Meals, Salads, Seafood | 1 Comment »