Peanut Butter and Julie

Mixed Berry Brown Sugar Tea Cake

Yesterday, Eric and I went to brunch with my good friend Melia, who I don't get to see often enough.  Brunch is one of those events that I love the idea of: a leisurely Sunday meal filled with champagne-based fruit drinks and plate after plate of hearty foods.  When most Sunday's roll around, however, taking 2+ hours out of my schedule-followed by the obligatory post-brunch nap-just doesn't make sense.  I'll be the first to admit that I'm not very good at the whole "lazy Sunday" thing (Eric would be happy to verify this), and I tend to keep busy trying to get though my to-do list as opposed to just relaxing and enjoying the day.  If I did this, my mind would just be racing with all of the things that I need to accomplish anyhow.  Blame it on my type A personality.

I made an exception to my rule yesterday for three reasons.  First of all, I wanted to catch up with Melia, who has a much more exciting weekend social life than I do (her Facebook photos prove this), and brunch is a much better option for catching up than some noisy Vegas club.  Second, I dragged myself to the early Sunday morning Bikram yoga class, earning my right to a plate full of carbs.  Finally, I had been hearing about the fantastic brunch that Chef Kerry Simon serves at his eponymous restaurant, located at the uber-trendy Palms Place.  Being a huge fan of Chef Simon's signature upscale comfort food, I just had to check it out.

Boy did I pick an exciting day to disrupt my schedule and go to brunch!  No, there were none of the usual Simon celebrity sightings, although there were a few tattooed suspects hidden under hats and shades congregated in the corner. The excitement wasn't even due to the phenomenal menu, which featured everything from Frosted-Flake Crusted Brioche French Toast to custom-blended organic smoothies.  Thisexcitement occurred when, not ten minutes into brunch, we heard a very loud "pop" followed by the sound of shattered glass. 

My first reaction of course was that two servers had collided mid-restaurant as a result of being distracted by the eye candy lounging at the adjacent Palms Place pool.  Not so.  Out of the corner of my eye, I saw thousands of shards of glass raining down onto the pool area from the above condo tower.  It seemed like an endless stream, and I half expected to see a person come down with it (clearly, I have been watching way too much C.S.I. Las Vegas.)  The tourist sitting next to us promptly snapped a photo.  Really??

Three injured sunbathers, two drained pools, and one stretcher later, we learned that one of the glass balcony panes had "somehow" smashed.  These are fairly thick panes.  One can only imagine the story that goes along with this.  Thank goodness that there were no serious injuries, just a few cuts and several dozen displaced sunbathers.  It sure did cause a buzz among the brunch crowd though.  You see, in Vegas, we don't just talk the "never a dull moment" talk, we walk the walk too.  Anything to draw a crowd.

Other than this obvious occurrence, the only downside to brunch was the fact that I couldn't possibly sample everything that I wanted to try (which was pretty much everything that was offered.)  One of these items was a moist-looking berry tea cake, which passed by me in a wicker basket on its way to another table.  I couldn't really tell which berry it was, but I didn't ask because I knew that it would end up on a plate in front of me, and I just. couldn't. eat. another. bite.   I vowed to give it a try upon my next visit, but until then, I tried to create a version of my own, featuring a mix of three berries in a rich brown sugar-based batter.  Enjoying a piece at home might not offer the excitement of brunch at Simon, but I think I've had my fill of shattered glass rain showers for awhile :)  Here are my extra tips for making this triple-berry tea cake:

• I tend to use orange zest in recipes, only because I prefer the flavor to lemon zest, but lemon zest would work just as well in this recipe.
• Instead of using yogurt in the recipe, you can use sour cream or buttermilk.  You can use low-fat varieties, but I wouldn't recommend fat-free.  You need at least a little bit of the fat to keep the cake moist.
• This cake will keep, tightly wrapped at room temperature, for about 3 days.  You can also wrap the cake tightly with plastic wrap after it cools and freeze it for up to 3 weeks. 
• If you want to enjoy the cake over a period of time, pre-slice it and then wrap and freeze the cake.  Remove one slice at a time and thaw at room temperature or reheat it in the oven. 
• This cake would also be great cut into cubes and layered as part of a trifle.

Mixed Berry Brown Sugar Tea Cake

Makes one large loaf (9X5 inches)

Ingredients:

2 cups flour

1 teaspoon baking powder

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup unsalted butter, room temperature

1 cup packed golden brown sugar

Zest from one orange

2 large eggs

1 teaspoon vanilla extract

1/3 cup yogurt

2 cups mixed fresh berries (such as raspberries, blueberries, and blackberries)

Preheat the oven to 325F degrees.  Spray a 9X5-inch loaf pan with nonstick baking spray.  Sift together the flour, baking soda, cinnamon, and salt, and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and the brown sugar at medium speed until light and fluffy, about 4 minutes.  Beat in the orange zest.  Add the eggs, one at a time, beating well after each addition and stopping to scrape down the sides of the bowl as necessary. Mix in the vanilla extract.

Add the flour mixture to the batter in two additions, alternating with the yogurt, beginning and ending with the flour.  Gently fold in the mixed berries, breaking them up as little as possible.  Spoon the batter into the prepared pan and smooth the top.

Bake the cake until a toothpick inserted into the center emerges clean, 50-60 minutes.  Let the cake cool in the pan set on a wire rack for about 15 minutes.  Carefully invert the cake onto the rack and turn it right side up.  Cool the cake completely, slice, and serve.

Mini Lemon-Thyme Cornmeal Cakes

My home is in serious need of some spring cleaning.  Golden Lab + Rottweiler + desert dust + two busy adults = a household so untidy that it would most definitely embarrass my mother.  I don't even have toddlers to blame, but since we have a seemingly unlimited supply of black and yellow hairs that end up adorning every square inch of furniture, carpet, and clothing, I'll just blame the dogs.

When it comes to keeping the house clean year-round, Eric has his weaknesses, and I certainly have mine.  Eric's recurring theme is leaving items in places where they should not be left.  On any given morning, he will have no fewer than 5 glasses sitting on his nightstand--they just never seem to make their way down to the dishwasher.  His entire collection of baseball hats always ends up on the coffee table (maybe this would stop if one of the dogs just "happened" to grab his favorite Red Sox cap and chew it to pieces...hmmm.)  I've also gotten used to finding random lone socks lounging around.  You get the idea.

Most of my untidy-ness relates to (be prepared to be shocked) cooking.  Ironically, I am not referring to the actual cooking and baking process--I am pretty meticulous about cleaning up the kitchen after I prepare something.  I am talking about the piles and piles (and piles) of papers, magazine clippings, notebooks, etc., which contain my future recipe ideas, random ingredient lists, even drawings.  Because so many recipes have been done and done and done again, I am constantly looking for a fresh approach to an old favorite.  Like many cooks, these are derived from creations that I read about in magazines and cookbooks, or ones that I see on T.V.  I've even been known to watch Food Network shows with a notepad nearby, ready to jot down notes as inspiration strikes (nerdy, but true.)

The two things that make this recipe a little bit different--the addition of fresh herbs and the size of the cakes--were inspired by two of my fellow competitors from Ultimate Recipe Showdown.  Well, they didn't actually compete against me in the cake challenge, but they competed against each other in the dessert round.  Camilla Saulsbury, who is a friend through competing and blogging, created two incredible desserts using fresh herbs, and Lisa Roman, who won the competition, made adorable "babycakes"--individual mini-cakes that have baby food as an ingredient.  Although it might seem a bit odd, the combination of lemon and thyme works beautifully, especially with the addition of cornmeal to the batter.  The tart lemony glaze serves as a nice contrast to the not-too-sweet cake, and the individual portions are perfectly sized for any brunch, dessert, or to satisfy a late night craving.  Here are a few extra tips for these cute citrus cakes:

• If you don't want to make miniature-sized cakes, you can also turn the batter into one large cake.  Use a 9-inch round cake pan and bake for 30-35 minutes at 350F degrees.
• If the cakes appear to be sticking when you start to remove them from the tins, use an offset spatula or a butter knife to facilitate the process.  Personally, I am a huge fan of Pam for Baking.  It has a little bit of flour in the formula, so it essentially greases and flours the pans at the same time.  My baked goods always come out of the pans easier when I use it.
• You can substitute 1 teaspoon dried thyme for the tablespoon of fresh thyme.  This 1:3 ratio applies for most dried and fresh herbs.
• Although the cakes are definitely best eaten the day that they are prepared, they will keep, covered at room temperature, for 2-3 days. 

Mini Lemon-Thyme Cornmeal Cakes

Makes about 14

Ingredients:

1 1/2 cups flour

1 cup sugar

1/2 cup yellow cornmeal

4 teaspoons baking powder

2 teaspoons minced fresh thyme

1/2 teaspoon salt

1 cup buttermilk

2 large eggs

Zest from 1 large lemon

1 teaspoon vanilla extract

4 ounces unsalted butter, melted (1 stick)

3 cups sifted confectioner's sugar

4-5 tablespoons lemon juice

Preheat the oven to 350F degrees.  Spray regular-sized muffin tins with nonstick baking spray.  In a large bowl, whisk together the flour, sugar, cornmeal, baking powder, thyme, and salt.  In a medium bowl, whisk together the buttermilk, eggs, lemon zest, and vanilla.  Add the wet ingredients to the dry ingredients, and fold together until just blended.  Fold in the melted butter.

Divide the batter among the muffin cups, filling them just halfway.  Bake the cakes until they are lightly golden and a toothpick inserted into the center emerges clean, 18-22 minutes.  Let the cakes cool in the tins for 10 minutes, and then carefully remove to a wire rack to cool completely.

Prepare the glaze:  In a medium bowl, whisk together the powdered sugar and 4 tablespoons lemon juice until smooth.  Add more lemon juice if necessary, so that the glaze is thick but pourable.  Spread the glaze over the top of the cakes, allowing it to drip down the sides.  Allow the glaze to set for at least 15 minutes and serve.

Oversized Cherry-Chocolate Soda Bread Muffins

According to the site sodabread.us (I guess sodabread.com, sodabread.info, and sodabread.net were already taken??),  my recipe is not really soda bread if it contains baking powder, sugar, and/or embellishments such as dried fruit or chocolate chips.  Technically, it should be referred to as either "spotted dog" or "railway cake."  Mmmmm.......railway cake, now that sounds yummy!  It's a wonder that name never caught on in the states.

The traditional Irish soda bread recipe consists of flour, baking soda, salt, and buttermilk--that's it.  For this reason, I will likely never prepare, serve, or eat traditional soda bread.  I mean, is it so bad to enjoy a hint of sweetness, a caraway seed, or a plump raisin here and there?  I didn't think so. 

Soda bread dates back to 1840, when sodium bicarbonate, a.k.a. baking soda, was first introduced in Ireland.  Because the Irish wheat was not hard enough to be compatible with yeast, baking soda was used as an alternative leavening agent.  You'll often see a loaf of soda bread bearing a cross shape in the center.  Some stories say that the cross was implemented to ward off evil, but bread bakers will probably argue that its purpose was to aid in both the baking and slicing processes.  I just think that it looks nice.

Soda bread has become a staple to the Irish diet, and it is commonly used as an accompaniment to stews and soups.  The bread tends to dry out quickly, so it is best to serve it within a day of baking, and I strongly recommend reheating prior to serving.  Because Eric is of Irish heritage, I try to whip up an Irish-themed dinner one night around St. Patty's Day.  Soda bread (or railway cake) is always on the menu in some shape or form.  This year, instead of making one large loaf, I am going to go with over-sized soda bread muffins, reason being that we barely make a dent into the loaf, leaving the rest to dry out quickly.  At least with the muffins, we can eat one at a time and leave the rest wrapped up.  I also wanted to try a sweeter version.  Yes!  I had the nerve to use sugar and chocolate and dried fruit and still refer to it as soda bread (gasp).  I love the combination of chocolate and cherry......and cherry and orange.....and orange and chocolate, so I put all three together in one recipe.  These additions helped to keep this typically dry bread moist while adding lots of flavor.  Here are my extra tips for these magnificent monster muffins:

• If you do not want to make the dough into muffins, you can make it into one large loaf instead.  Gather the dough together and place it on a parchment-lined baking sheet.  Form the dough into a circle.  Bake the loaf for about 1 hour, until a toothpick inserted into the center emerges clean.  Let cool completely on a wire rack.
• You can use all regular flour instead of using both regular and whole wheat flour.  I like the heartier flavor and texture that the whole wheat flour lends to the recipe.
• Feel free to experiment with this recipe.  Keep the basic dough, but substitute dried cranberries or apricots for the cherries.  Use different types of chocolate or a variety of chocolates.  Add lightly toasted walnuts, hazelnuts, or pecans.
• If the tops of the muffins start to become too brown during the baking process, then lightly tent them with foil until they are done. 

Oversized Cherry-Chocolate Soda Bread Muffins

Makes about 8 large or 16 regular muffins

Ingredients:

2 cups flour

1 cup whole wheat flour

1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

2 teaspoons salt

Zest of one orange

6 tablespoons cold unsalted butter, cubed

1 cup bittersweet chocolate chunks

1 cup coarsely chopped dried sour cherries

1 1/3 cups buttermilk

1 large eggs

Preheat the oven to 350F degrees.  Line 8 large muffin cups or spray them with non-stick baking spray (alternatively use regular-sized muffin tins.)

In a large bowl, whisk together the flour, whole wheat flour, sugar, baking powder, baking soda, cinnamon, salt, and orange zest.  Add the cubed butter to the bowl and rub in with your fingertips until the mixture resembles coarse meal.  Stir in the chopped chocolate and dried cherries.

In a small bowl, whisk together the buttermilk and the egg.  Add this mixture to the dry ingredients, stirring until incorporated.  Divide the batter among the prepared muffin cups.  Bake until a cake tester inserted into the center emerges clean, 40-45 minutes for the large muffins (20-25 for regular muffins). 

Cool the muffins in their tins for 5 minutes and then transfer the muffins to a wire rack to cool some more.  Serve warm or at room temperature.

Sweet Potato Praline Pancakes

   

Who knew that February 24, 2009 would offer up so many reasons to celebrate?  Per my blog archives, I've made it quite clear that I am a sweet potato fanatic and would gladly eat them every day, so I think that any day in February, a.k.a. National Sweet Potato month,  is worthy of a party.  The 24th, however, goes above and beyond by being not only International Pancake Day but Mardi Gras as well.  Laissez les bons temps rouler indeed! 

Today's recipe was inspired by this trifecta of foodie-friendly festivities.  Instead of singling out just one, I decided to combine all three in a Bourbon Street meets North Carolina meets....um...I guess IHOP type of dish. 

Other than traditional holiday pies, people generally don't tend to think of using sweet potatoes in their desserts or breakfast treats.  In reality, sweet potatoes are the perfect ingredient for these sorts of dishes.  Take these pancakes, for example.  Sweet potatoes contribute a natural sweetness (thus the name), a moist texture, and a pretty orange hue.  Sweet potatoes are also a fantastic way to sneak all sorts of nutritious things like potassium, beta carotene, iron, and fiber into your family's breakfast.  Don't worry--your secret is safe with me! 

Sure, you could celebrate International Pancake Day by running down to your local chain pancake shop and ordering up a short stack that may.... or may not be freshly made to order.  OR you could whip up a batch of these lightly sweetened fluffy pancakes in the time that it takes you to drive to the restaurant (and you'll save on gas money too!)  Mardi Gras makes an appearance in the form of brown sugar, rum, and toasty pecans, mimicking the flavors of the praline, one of N'Awlins' most popular sweets.  Here are my extra tips for these festive February flapjacks:

• If you have time, bake the sweet potato at 400F degrees for about 1 hour.  Prior to baking, prick it several times with a fork and wrap it in foil.  If you are short on time, you can microwave the sweet potato for 10-12 minutes, turning once.  To keep the sweet potato from drying out in the microwave, wrap it in a piece of paper towel so that it gets "steamed" during the microwave process.
• I find that the easiest way to get a smooth sweet potato puree is to use a mini chopper or a food processor.  Sometime using a potato masher leaves lumps or strands.
• If you are making several batches of these pancakes and want to serve them all at once, place the prepared pancakes on a baking sheet and keep them warm in a 200F degree oven.
• If you don't want to use rum in your recipe, you can substitute vanilla extract.   

Sweet Potato Praline Pancakes

Serves 4-6

Ingredients:

1 cup flour

1 cup whole wheat flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/8 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/2 teaspoon salt

1 1/4 cups buttermilk

1 cup sweet potato puree (from 1 medium baked sweet potato)

3 large eggs, separated

1/3 cup light brown sugar, packed

4 tablespoons unsalted butter, melted and cooled

1 tablespoon dark rum

1/2 cup chopped lightly toasted pecans, plus more for serving

Pure maple syrup

In a large bowl, whisk together the flour, whole wheat flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.  In a medium bowl, mix together the buttermilk, sweet potato puree, egg yolks, brown sugar, melted butter, and rum.  Add the wet ingredients to the dry ingredients, mixing until just combined.

In a clean medium bowl, beat the egg whites until soft peaks form.  Gently fold the egg whites into the pancake batter. Fold in the chopped pecans. 

Spray a griddle or a large skillet with nonstick cooking spray and place over medium heat.  Working in batches, pour the batter by 1/3-cupfuls onto the griddle.  Cook the pancakes until bubbles start to form on top, about 2 minutes.  Carefully turn the pancakes over and cook until the bottoms are golden brown, 1-2 minutes more.  Transfer the pancakes to plates and serve with pure maple syrup and a sprinkle of pecans. 

Southern Pecan Praline Scones (and an Ultimate Recipe Showdown follow-up)

I don't know whether I was more surprised to be pronounced the winner of Ultimate Recipe Showdown: Cakes or to realize that my family actually kept the results a secret for almost 4 months.  Not one slip-up, and believe me, people tried to get it out of us.  My standard response was to say "It was a really great experience" paired with a look that said "It would be in your best interest to move on to a different subject now."

Well, being a part of URS truly was a great experience.  Even before the results were announced, and I had already prepared myself to congratulate one of the other ladies, I had decided that I would gladly participate again if I am ever lucky enough to have the chance.  Or....say....if I'm lucky enough to be offered my own show (Sigh!  A girl can dream, can't she?)  Just being able to spend time at the Food Network studios was a prize in itself.  Opportunities like being in the same kitchen as real live Food Network star Sunny Anderson and getting a behind-the-scenes perspective of how these shows really work were just icing on the cupcake (Ba-dum-bum!  Thank you, I'll be here all night.)

Many people have asked me if it was hard to prepare my recipes in front of the judges and an audience while surrounded by cameras and crew.  Well....that's not really how I do things at home, so it was definitely different.  The different kitchen and tools took a bit of getting used to, and the lights overhead added some heat (buttercream's nemesis!)  I also kept apologizing to the camera guy because I spent what seemed like a lot of time chopping all of those pecans, and his camera looked too heavy to be recording something so repetitive and mundane.  Truthfully though, the first round was 4 hours long, so after my initial nerves wore off, I kind of just eased into full baking mode and did my thing.  Luckily, I was far enough away from the judges, so that I couldn't hear much of their commentary, although I caught occasional words like "sweet potato" and knew that I was in the hot seat.  When I was working on some of the more difficult aspects of the recipe, such as adding the hot syrup for the buttercream or cutting even cake layers, yes, there was added pressure.  The generous 4 hours was great though. 

When it came time for the speed round however, the pressure was alive and well.  Even though I had practiced my recipe over and over again at home within the 45-minute window, I knew that I had to remain focused.  I couldn't forget any ingredients, so I needed to be meticulous, but I still needed to get my cupcakes into the oven in less than 10 minutes from the start.  The overhead lights were also a concern, as I knew that this might affect the cooling time of the cupcake and, as a result, the stability of the buttercream (thus the refrigeration of the buttercream.)   Note to self:  Next time I practice something like this at home, I am going to have Eric run around the kitchen making comments and yelling things like "Ladies, you have 10 minutes remaining!!!" 

Standing in front of the judges, watching them eat your creations, ponder, take another bite.....this was the most nerve-wracking part, in my opinion.   Having Guy Fieri there next to me was really helpful.  He was great with the one-liners and comic relief.  And how about judge Katherine Alford's "happy dance?"  I think that this might just be the next new dance craze.  And to think that it all started with a little cupcake...

Although I was obviously thrilled, and shocked, to win, I would have been happy for any of the ladies if they took the title.  I mean, I consider myself to be competitive, and winning is great, but the four of us spent quite a bit of time together, so there was a true sense of camaraderie among us by the end.  The only semi-bummer is that I found out my recipe will not be on the Friday's menu, which is something that I was looking forward to.  That being said, I completely understand that decisions made by a big corporation like Friday's are more complicated than a 45 minute cupcake, and these things sometimes happen.  I'm sure that they have a good reason. 

In the event that you want to try either of my recipes at home, they are both posted on the Food Network website.  I sent some cupcakes into work with Eric yesterday, although it now makes me nervous to have people taste them.  I sure hope they think they're worthy of the prize...  This is new to me, so it's tough to look on the FN website and see reviews that say that more malt or more sugar is needed or that the cupcakes are "just O.K."  Hey-I worked hard on those.  I sure wish that I could please everyone with my creations.  When I figure out how to do that, I'll let you know.  That is definitely worth $25k!

One of the best things about my URS appearance was the number of long-lost friends who found me through my blog.  Some just happened to be watching the Food Network and they had a "Hey!  I know her!" moment.  Others found out from a friend of a friend or from something like Facebook (just joined--I can see how it can become an addiction.)  One such friend, Ellen, I hadn't been in contact with for almost 2 years.  She was always a big fan of my Pecan Praline Scones, and she said that she had been unsuccessful in looking for a similar recipe on-line.  So Ellen, today's recipe is dedicated to you.  These buttery, rich, and flaky scones should be a welcome morning treat up there in blustery cold Chicago (don't you miss our 70 degree temps just a little bit???)  Enjoy, and it was so great to hear from you!  Here are a few extra tips for preparing perfect praline scones:

• Because the praline pieces melt a bit while the scones are baking, some of them may seep around the bottom edges.  If this area starts to burn, you can either remove it with a knife or a spoon, or you can tent the scones loosely with foil for the remainder of the baking period.
• The scone dough can be prepared 1 day in advance and refrigerated, tightly wrapped.  You can also pre-cut the scone shapes and freeze them.  Thaw in the refrigerator overnight and bake as directed.   Fully baked scones can also be frozen, tightly wrapped, for up to one week.  Thaw at room temperature and reheat.
• If the scone dough is too dry after adding the buttermilk, then add a few tablespoons more.  The dough should be evenly moist, but not overly sticky and wet.  Be careful to not overwork the dough.  Overworked dough will result in tough, not light and flaky, scones.
• I use a convection oven for baking these scones, which circulates the hot air and speeds up the baking process.  Depending on your oven, you might need to add a few minutes to the baking time.
• These are LARGE scones.  Feel free to cut them in half to yield 2 dozen.

Southern Pecan Praline Scones 

Makes 12 large scones

Ingredients:

For the pralines

2 cups light brown sugar

1/4 cup whole milk

3 tablespoons unsalted butter

1 teaspoon vanilla

1/4 teaspoon ground cinnamon

1/8 teaspoon salt

1 1/2 cups chopped pecans

For the scones

4 cups flour

1/2 cup sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

10 ounces cold unsalted butter, cut into pieces

1 1/3 cups buttermilk, plus more if needed

1 egg mixed with 2 tablespoons milk

Prepare the pecan pralines:  In a medium saucepan, combine the brown sugar, milk, butter, vanilla, cinnamon, and salt.  Bring the mixture to a boil over medium heat, stirring constantly so the sugar dissolves.  Add the chopped pecans to the mixture and continue to boil for 5 minutes, stirring occasionally.  Drop the mixture by heaping tablespoonfuls onto parchment-lined baking sheets; allow to cool completely.  When the pralines have hardened, break into small chunks or roughly chop.

Preheat the oven to 375F degrees.  Place oven racks in the upper and lower thirds positions.

Line 2 baking sheets with parchment paper.  In the work bowl of a food processor, combine the flour, sugar, baking powder, baking soda, and salt; pulse to combine.  Scatter the butter pieces over the flour mixture and pulse several times until the mixture resembles coarse meal. 

Transfer the mixture to a large bowl and stir in the chopped praline pieces.  Add the buttermilk, mixing until just combined.  Turn the dough out onto a floured work surface and gently knead a few times to bring the dough together.  Divide the dough in half and pat it into two rounds, about 1-inch thick.  Cut each round into 6 wedges and place the wedges on the prepared baking sheets.  Brush the tops of the scones with the egg wash.  Bake the scones for 20-25 minutes, rotating positions halfway through the baking process, until they are golden brown and a toothpick inserted into the center emerges clean. 

Tomato, Fontina, and Basil Tart

The other night, Eric and I took my dad to see the musical Jersey Boys, which has been having a very successful run at the Palazzo Hotel.  This was my second time seeing the show, but after I saw it the first time, I knew that my dad would love it and, quite frankly, I couldn't wait to see it again.  You know that a show is good when you have the very worst seats in the house (we're talking far upper-corner), and you still have a great time.  For my second time around, I managed to get us seats much closer to sea-level, and the show was even better.  Eric even had a good time, and he's not really one for musicals and the whole idea of people spontaneously breaking into song mid-conversation.  Much too illogical, you know.  I'm already thinking about going to see it again.   Anyone?  Anyone?

Jersey Boys is based on the story of Frankie Valli and The Four Seasons, the singing group that brought us hits like "Sherry", "Walk Like a Man", and "Big Girls Don't Cry."  Throughout the show, you realize just how many hits this group had (Hey-I love this song. I didn't know that they sang this too!) People in the audience were singing along, dancing, and just having an all-around great time.

In addition to a stellar soundtrack and top-notch choreography, Jersey Boys also provides a well-told story, as opposed to 2 hours of songs linked together by dialogue.  The writing is smart and witty with a smattering of colorful "Jersey" language (translation: not for kids), but it moves the show along and keeps you interested. 

The Garden State was obviously well-represented in the audience during both of my shows too.   I grew up in New Jersey and Texas (how's that for a combination of accents?).  These two states are vastly different in most ways,  except for the large amount of state pride held by their residents.  Every time something specific about New Jersey was mentioned during the show, you could count on at least one hearty "whoop," if not several, from various corners of the theater.  During one scene, two of the characters discussed a business deal.  One asked if they should draw up a contract.  The other held out his hand and said "We'll shake on it.  That's a Jersey contract."  And the crowd goes wild. 

Having a little Jersey in me, my second viewing of Jersey Boys brought out my state pride and inspired me to try a recipe that represents some of the-mall-capitol-of-the world's finest foods: fresh tomatoes, pizza, and Italian cuisine.  This is one of those recipes that I really wish I could say I drummed up all on my own, but that wouldn't be fair to Martha.  I recently added Martha Stewart's Baking Handbook to my over-sized cookbook library, but I am just starting to work through the dozens of dog-eared entries.  The photos in this book really jump off the page, and they were a significant factor in helping me to decide which recipes I just had to try, such as this tomato tart.

I did make a few minor changes to Martha's recipe (gasp!), based on my experience.  I found that the oven temperature was too high and that my cheese started to burn about halfway through the baking process, so I decreased the temperature by 25 degrees in two steps.  As a result, I ended up adding a little bit of extra cheese on top, so my photo might look "cheesier" than the intended finished product (too much cheese is never a bad thing!)  Keep an eye on your tart, and tent it loosely with foil if it starts to burn before the crust has baked.  I also sprinkled half of the basil underneath the cheese layer, reserving the other half for garnish on the finished tart  This seems to carry the flavor throughout.  Here are my extra tips for this cheesy tomato tart:

• When you roll out the dough and transfer it to the tart pan, don't panic if it starts to tear a bit of break apart.  This part is hard to do perfectly (that is, unless you happen to be Martha).  A method that I like to use is to roll the dough loosely around a rolling pin and then unroll it over the tart pan.  Once the dough is in the pan, patch it up with your fingers.  It will all be covered with tomatoes and cheese anyhow!
• To save some time and money, you can use preshredded cheese for the recipe.  One of the Italian blends, which usually contain Fontina, Parmesan, Asiago, Provolone, and Mozzarella, would work very well.
• The crust dough can be tightly wrapped and frozen for up to one month.  Thaw the dough in the refrigerator overnight prior to using.
• Although this recipe is best eaten the day that it is prepared, it will keep for 2 days.  Tightly cover it and chill.  Reheat in the oven to crisp the crust prior to serving. 

Tomato, Fontina, and Basil Tart

Serves 8-10

Ingredients:

For the Crust

1 1/4 cups flour

1/4 teaspoon salt

8 tablespoons unsalted butter, chilled and cubed

2-3 tablespoons ice water

For the Tart

1 head garlic

3 tablespoons olive oil, divided

3/4 cup grated Italian Fontina cheese

1 1/2 pounds ripe, firm tomatoes, sliced 1/4-inch thick

Coarse salt and freshly cracked black pepper

12 fresh basil leaves, chiffonade

Prepare the crust dough:  In the work bowl of a food processor, combine the flour and salt; pulse several times to blend.  Scatter the butter cubes over the flour and pulse 10-12 times, until the mixture resembles coarse meal.  With the processor running, add the ice water through a feed tube in a slow stream, just until the dough holds together without being wet or sticky.  Test by squeezing a small amount of the dough together; if it is still too crumbly, then add a bit more water, 1 tablespoon at a time.  Transfer the dough onto a piece of plastic wrap and shape it into a flattened disk.  Wrap the dough tightly in the plastic and refrigerate for at least 1 hour or overnight.

Prepare the tart:  Preheat the oven to 375F degrees.  Place the head of garlic in a piece of aluminum foil; drizzle with 1 tablespoon of the olive oil.  Fold the foil to encase the garlic, sealing the edges, and place it on a small baking sheet.  Roast the garlic in the oven until the cloves are tender, about 35 minutes.  Remove the garlic from the oven and set aside. 

Raise the oven temperature to 425F degrees.  When the garlic is cool enough to handle, squeeze the cloves out of their skins into a small bowl.  Mash the cloves with a fork; discard the skins.

On a lightly floured work surface, roll the dough out to a 13-inch round, about 1/8-inch thick.  Fit the dough into a 10-inch fluted tart pan with a removable bottom, pressing it into the edges.  Using a rolling pin or a sharp knife, trim the dough flush with the top edge of the tart pan; chill the shell until firm, about 30 minutes.

Spread the roasted garlic evenly on the bottom of the chilled tart shell.  Sprinkle with 1/4-cup of the Fontina.  Arrange the tomato slices in an overlapping circular pattern on top of the cheese, working from the outer edge toward the center.  Season with salt and pepper.  Sprinkle with half of the basil and the remaining 1/2 cup of Fontina, and drizzle with the remaining 2 tablespoons olive oil.

Reduce the oven temperature to 400F degrees.  Bake the tart until the crust is golden and the tomatoes are soft but still retain their shape, 40-50 minutes.  Cool on a wire rack for 20 minutes.  Sprinkle the tart with the remaining basil and serve warm. 

Cranberry Streusel Coffee Cake

It's funny how our tastes change as we grow older and develop more sophisticated palates.  I remember trying a sip of my mom's coffee when I was younger, immediately scrunching up my face in disgust.  How could so many grown-ups drink something so horribly bitter-tasting?, I wondered.  Fast forward 20-something years, and my day doesn't officially start until I've had my oversized mug filled with strong, freshly-brewed coffee and frothy steamed 1% milk. 

About that same time, my older brother swore that he would never, ever, become a coffee drinker.  Knowing a sure thing when he saw it, my dad bet him that he could not get through college without drinking a cuppa joe.  Unfortunately for my brother, his college years occurred right about the time when the Starbucks craze started converting us into a nation of overpriced latte fanatics.  Otherwise, he might have had a fighting chance.  I mean, pre-Starbucks, you never really heard of anyone needing a Folgers fix, did you? (No offense, Folgers.)

Red red wine also falls into this category (darn-now I have that song running through my head!)  At some point, I can't remember exactly when, I recall asking either my mom or my dad if I could try a sip of their Cabernet.  Even after the tiniest sample, I thought that it was about the most vile and unpleasant thing that I had ever tasted.  Nowadays, believe me, my opinion could not be more opposite.  Of course I drink it because of its antioxidant properties........

Oddly, I have only grown to appreciate cranberries over the past ten or so years.  We never really had them around the house growing up, at least not that I can remember, but whenever I did try them, I found them to be too bitter or too sour.  I'll stick to my blueberries, thank you very much.  These days, I can't get enough of the nutrient-packed red fruit. I buy dried Craisins in bulk during bimonthly Costco runs, adding them to granola, salads, and pilafs.  During the seemingly short time that the fresh ones are in season, I purchase several pounds, freezing them for use in chutneys, breads, and sauces throughout the year.  This recipe, which can really be served as a breakfast treat or a dessert, makes great use of the fresh cranberries' tart flavor, a contrast to the sweet streusel (who doesn[t love streusel?), cake, and glaze.  The  bright, festive color of the cranberry topping makes this dish a perfect addition to a holiday spread.  Here are a few extra tips for this streusel-topped treat:

• The coffee cake can be stored at room temperature, tightly wrapped, for up to 2 days.
• If you want some extra texture in the filling, then add a handful of dried cranberries along with the orange juice and the rest of the ingredients.
• If you do not have a spring-form pan, then you can make this recipe using a tube pan, so long as the bottom is removable and the cake remains upright after baking (in other words, you don't need to invert the cake to remove it from the pan.)
• This recipe would work well with fresh or frozen blueberries too.  Replace the orange juice and zest with lemon juice and zest.
• If you want to make a glaze for the coffee cake (as in the photos), then whisk together 2 cups of confectioners' sugar with enough orange juice to yield a mixture that can be drizzled decoratively over the cake.  Glaze the cake after it has cooled, and let the glaze set for 10 minutes prior to serving. 

Cranberry Streusel Coffee Cake

Serves 8-10

Ingredients:

For the batter

1 cup flour

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

8 tablespoons butter, softened

1/2 cup plus 2 tablespoons sugar

1 large egg

2 large egg yolks

1 teaspoon vanilla extract

1/2 cup sour cream

For the filling and topping

2 1/2 cups fresh or frozen cranberries

1 tablespoon orange juice

2 teaspoons orange zest

1/4 cup sugar

2 tablespoons cornstarch

1 teaspoon vanilla extract

1/8 teaspoon salt

1/8 teaspoon ground black pepper

1 teaspoon cinnamon, divided

1/2 cup flour

1/2 cup rolled oats

1/2 cup light brown sugar

8 tablespoons cold butter, cubed

Preheat the oven to 350F degrees.  Spray a 9-inch round spring-form pan with nonstick baking spray; set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.  In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, 2-3 minutes.  Beat in the egg until well combined.  Beat in the two egg yolks, one at a time, beating well after each addition and scraping down the sides of the bowl as necessary.  Mix in the vanilla.  Add the flour mixture to the batter in three batches, alternating with the sour cream and mixing well after each addition.  Scrape the batter into the prepared spring-form pan, smoothing the top.

Prepare the filling and the topping:  In a medium bowl, stir the cranberries with the orange juice, zest, sugar, cornstarch, vanilla, salt, pepper, and 1/2 teaspoon cinnamon.  Spoon this mixture over the batter in the pan.

In another bowl, mix together the flour, oats, brown sugar, and remaining 1/2 teaspoon cinnamon.  Using your fingers or a pastry blender, mix the chilled butter into the flour mixture until it resembles coarse meal.  Sprinkle the topping over the cranberries.

Bake the coffee cake for about 1 1/2 hours, until the cranberries are bubbling and a toothpick inserted into the center emerges clean.  Let cool completely before cutting and serving. 

Whole Wheat Cinnamon Swirl Bread

  " 'When you wake up in the morning, Pooh' said Piglet at last, 'what's the first thing you say to yourself?'

" 'What's for breakfast?' said Pooh.  'What do you say, Piglet?'

" 'I say, I wonder what's going to happen exciting today?' said Piglet.

" Pooh nodded thoughtfully.  'It's the same thing,' he said."

-A.A. Milne. Winnie The Pooh

I have never been one to skip breakfast.  Well, I remember going through a brief "no breakfast" phase in high school, but that only lasted about 2 weeks before I came to my senses.  Even when I have indulged in a huge dinner the night before, the kind that leaves you wondering if you will ever eat another bite again, I somehow manage to work up enough of an appetite for a few scrambled egg whites by 7a.m.

My definition of the perfect breakfast has changed as many times as there are flavors of Pop Tarts in the grocery store (remember when there were only about 3?).  When I was little, it was all about cereal--well, not so much the cereal as the prize inside the box.  Honey Combs was a personal favorite of mine, with Apple Jacks coming in as a close second.  No matter what brand the advertisers convinced me to select, as soon as the box was opened, I dug deep into the bottom to retrieve my temporary tattoos or stickers, usually tearing the box in the process.  Entenmann's Devils Food Crumb Donuts and blueberry pancakes were also favorites then, but these special treats were usually reserved for weekends.

When I grew older, and more health conscious, I lost my taste for super-sweet breakfasts in exchange for ones filled with protein and whole grains.  My standard cereal today is either good ol' oatmeal or Flax Plus from Trader Joe's (don't laugh at the name--it's really good.)  While these selections don't come bearing super cool prizes, they don't come bearing 32 grams of sugar either.  I'm also a big fan of egg whites with Canadian bacon sandwiched between whole grain toast, and I'm always game for a thick and filling smoothie.  I really would be lost without my blender.

One special breakfast that I remember loving as a kid is one that I still occasionally treat myself to when I want something with a bit of sweetness.  My dad never spent too much time in the kitchen, but one of his signature dishes was candied cinnamon toast.  He would top pieces of bread with cinnamon, sugar, and butter and then bake it in the oven until it became caramelized and bubbly.  The combination smelled and tasted irresistible, with the crunchy candied topping and the soft toasted bread.  Today, I take all of the best components of my dad's comforting dish and turn them into a homemade cinnamon swirl bread.  This version features whole wheat flour and just enough of the gooey filling in each slice to satisfy my sweet tooth.  Sometimes I'll spread a slice with a bit of peanut butter for added protein, but it's also so good on its own.  No prize needed! Here are my extra tips for making these sweet swirled loaves:

• This recipe makes three large loaves of bread, but the baked loaves freeze beautifully, tightly wrapped, for up to 2 weeks.  Pre-slicing the bread and then freezing it allows you to take a slice as needed.  Frozen slices can be transferred directly to the toaster.  Eric's father gave me this idea. 
• This bread can also be prepared using all white flour.  If you want to use all whole wheat flour, you may need to add some extra moisture to the mixing bowl.
• Instead of using a standing electric mixer for preparing the dough, you can stir the ingredients by hand using a wooden spoon or silicone spoonula.  Of course, this process takes a bit more energy!
• If you like a really gooey filling, then double the ingredients for the cinnamon swirl filling.
• In addition to the dried cranberries, nuts, and raisins suggested in the ingredients, you can also use chopped bittersweet chocolate, jam, or other dried fruits (such as figs or cherries) for the filling.
• 3 (1/4-ounce) packages of yeast is equal to 6 3/4 teaspoons.

Whole Wheat Cinnamon Swirl Bread

Makes three 9-inch loaves

Ingredients:

3 (1/4-ounce) packages active dry yeast

1/2 cup warm water (105-110 degrees)

1 1/2 cups low-fat or whole milk

1/2 cup sugar

1 tablespoon salt

8 tablespoons butter

1/2 teaspoon cinnamon

4 large eggs

4 cups flour

4 cups whole wheat flour

For the swirl filling

8 tablespoons butter, softened

3/4 cup packed dark brown sugar

1 1/2 teaspoons ground cinnamon

Dried cranberries, raisins, and/or chopped nuts (optional)

2 tablespoons butter, melted (optional)

Turbinado sugar (optional)

Dissolve the yeast in the warm water in the bowl of an electric mixer.  If the bowl is cold, swirl some hot water in it and empty it, so that the warm water does not cool down.  Let the dissolved yeast stand for 5 minutes, until foamy.

In a small saucepan, heat the milk, sugar, salt, butter, and cinnamon until the mixture is warm to the touch and the butter has melted.  Do not bring the mixture to a boil.

Lightly beat the eggs in a small bowl and then add them to the yeast mixture.  Add 2 cups of all-purpose flour and 2 cups whole wheat flour to the bowl.  Fit the mixer with the dough hook and mix until the ingredients are well combined.  Gradually add the remaining flour, mixing until it forms a stiff dough, 8-10 minutes.

Remove the dough from the bowl, dust a work surface with flour, and knead the dough until it springs back when you press it with your finger and it is smooth and elastic.  Place the dough in a well-oiled large bowl and roll the dough to coat it completely in oil.  Loosely cover with plastic wrap and a towel, and let the dough rise in a warm place until it has doubled in bulk, about 1 hour.

Spray three 9X5-inch loaf pans with nonstick baking spray.  Punch down the dough.

Make the filling:  In a small bowl, mix together the butter, sugar, and cinnamon until well combined.

Divide the dough into three equal portions.  Roll out each piece into an 8X12-inch rectangle.  Divide the filling evenly among the rectangles and spread it over the entire surface, leaving a 1/2-inch border.  If desired, sprinkle the filling with dried cranberries, raisins, or chopped nuts.  Roll from the 8-inch side like a jellyroll.  Pinch the edges and ends together.  Tuck the ends under slightly and place the dough seam side down in the prepared pans.  Cover the loaves with plastic wrap and let rise for 1 hour.

Preheat the oven to 350F degrees.  When the loaves have risen, brush the tops with some of the melted butter and sprinkle with the turbinado sugar (optional.)  Bake for 55-65 minutes, until the loaves are deep golden brown and sound hollow when tapped. 

Streusel Topped Blueberry-Pecan Muffins

Well, tomorrow is the big day.  A few months ago, I mentioned that my husband, Eric, was planning to run in this year's Las Vegas Marathon.  I also mentioned that when he ran the marathon five years ago, he didn't spend very much time training, which came back to haunt him at about mile 22.  He comes from a family of natural athletes, which is why he was able to even complete a marathon without training (annoying, isn't it?), but he was in significant pain for the next few days.

This year, Eric has taken a different approach to his marathon training--he decided to do some.  I have been so impressed and proud of his perseverance and dedication, often running 15-20 miles in the blazing desert heat.  The funniest thing to me (I am strictly a 5-mile per day girl--no more, no less) is when he would say something like: "I did O.K. today.  I only ran 17 miles though, so I'm a little unhappy."  And he was dead serious. 

I have the utmost respect for anyone that runs marathons, as long-distance running has never been my thing.  Tomorrow morning, about 6 a.m., Eric will compete alongside thousands of people from all over the world, some aspiring for the large cash prize, but most aspiring to simply cross the finish line in one piece.  The race route heads straight past the mega-casinos lining Las Vegas Boulevard, and I'm trying to convince Eric to wear something like a hot pink shirt so that I can pick him out, but so far he's not going for it.  His parents even came for a visit from Vermont in honor of the big event.  To them, our 50-degree temps are practically tropical, while I'm wearing my winter coat.

In preparation for the race, Eric has been doing a bunch of carbo-loading, eating lots of pasta, breads, and grains.  One perk of training for a marathon is that you can pretty much eat whatever you want without any fear of weight gain (maybe I should rethink that whole long-distance running thing....).  Since he has never been much of big sit-down breakfast eater, and since we have company, I decided to make a batch of carbo-licious muffins for people to graze on throughout the morning.  I also thought that his parents could take a few muffins with them as they watch from the sidelines.  Everyone loves a good blueberry muffin, and this is a recipe that took much trial and error for me to perfect.  The addition of the pecan oil lends extra nutty flavor and keeps the muffins moist, but canola or safflower oil will also do the trick.  The streusel topping adds some sweet texture, and the pecans bring a toasty crunch.  I'm sure that they'd be even better with some fresh Vermont blueberries, but they're still pretty spectacular with my frozen variety.  I made a batch yesterday, and they are almost all gone.  Luckily, the batter comes together in minutes if I need to make more.  Go Eric!!!  Here are my extra tips for making magnificent and moist muffins:

• The baked muffins can be stored at room temperature, covered for 2-3 days. 
• The muffin batter can be prepared 1 day in advance and then refrigerated, covered.  The streusel can be prepared up to 3 days in advance and then refrigerated, covered.
• The pecan oil and pecans can be replaced with walnut oil and walnuts, hazelnut oil and hazelnuts, or any other nut combination.  These specialty oils can usually be found in the baking section or natural foods section of your grocery store.  If your general grocery store does not carry them, stores like Whole Foods stock them.
• Specialty nut oils can be expensive compared to canola, safflower, or vegetable oil.  Feel free to substitute one of these other varieties for the nut oil, or you can use a smaller amount of the nut oil in conjunction with a less expensive variety.  I try to make mine last as long as possible!
• After opening, store the nut oil in the refrigerator so that it does not spoil and go rancid.
• Frozen blueberries may be substituted for fresh, but be especially careful when folding them into the batter, so that they do not turn the batter blue!

Streusel Topped Blueberry-Pecan Muffins

Makes about 12 muffins

2 cups flour

1 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 cup pecan oil

1 egg

1 egg yolk

1/2 cup whole milk

1 1/3 cups fresh blueberries

2/3 cup lightly toasted chopped pecans

For the streusel topping

3/4 cup sugar

1/2 cup flour

6 tablespoons cold butter, cubed

2 teaspoons cinnamon

Preheat the oven to 400F degrees.  Line 12 muffin cups or spray them with non-stick baking spray.  In a large bowl, combine the flour, sugar, baking powder, salt, and cinnamon; whisk to combine. 

Place the oil in a glass measuring cup.  Add the egg, egg yolk, and enough of the milk to yield 1 1/3 cups of liquid ingredients.  Make a well in the center of the dry ingredients and pour the wet ingredients into the center of the well; mix until just combined.  Gently fold in the blueberries and pecans.  Divide the batter among the prepared muffin cups, filling to the top.

Prepare the streusel: In a small bowl, mix together all of the streusel ingredients, using your fingers to form a coarse meal.  Sprinkle the streusel evenly over the muffins, pressing gently to adhere. 

Bake the muffins for 22-25 minutes, until a toothpick inserted into the center emerges clean.  Cool the muffins in the pan for 5 minutes and then transfer them to a wire rack to cool completely. 

Bananas Foster Scones and Sweet Potato Hash Browns

When I was a little girl, Thanksgiving morning always coincided with one of my brother's big soccer matches, which everyone in our small town seemed to attend.  I'm not sure why this event had to occur at a time when most mothers were more concerned with remembering to take the giblets out of the turkey than remembering that it was their turn to bring the team orange slices.  Some traditions are funny like that.  Nobody dares to suggest change, no matter how irrational the tradition may be, because, well, it's a tradition. 

Because I was too young to stay home by myself, I was always an unwilling part of this big pilgrimage to the community soccer fields. Because I had absolutely no interest in watching my brother and all of his friends run around, kicking each other in the shins, and because I tried to keep my distance from the notorious soccer mom with the deafening scream, I usually found ways to entertain myself away from the field.  One memorable year, another bored sister and I found our way onto the nearby tennis courts, where we proceeded to practice our gymnastics moves (you see where this is going.......)  We hadn't been there five minutes when-crack!-I overestimated my landing, and my chin made contact with the ground, my tongue sandwiched right between my teeth.

Despite hours of ice and Children's Tylenol, when the time came to sit down for Thanksgiving dinner, several hours later, my tongue was still too raw and swollen to allow me to enjoy anything more than a bland Popsicle.  The smallest grain of salt would have felt like thousands, so I sadly watched as my turkey, my stuffing, and yes, even my pumpkin pie were devoured and thoroughly enjoyed by the rest of my family.

The moral of the story is (yes, there's a moral)......be sure to treat yourself to a wonderful and hearty breakfast on Thanksgiving morning, because you never know what's going to happen between then and dinnertime.  The following are two potential dishes that you could serve as part of your Thanksgiving breakfast or brunch.  If you want to go all out, serve them with the Sweet and Spicy Bacon recipe from last year's post (this bacon is a non-negotiable and expected every year in my house.)  These Bananas Foster scones, modeled after the famous N'Awlins dessert, are flaky and comforting, with bits of rich caramelized banana throughout.  This variation on hash browns uses healthier and holiday-appropriate sweet potatoes, which add nice color to your breakfast spread.  Here are a few extra tips for this pleasing pair of breakfast bites:

• It is important that the scone dough is cold when it enters the oven, as the heat will cause the cold pieces of butter to melt, with some of the liquid evaporating and forming pockets of flaky layers (the same thought process applies to pie crusts and biscuits.)  If you find that the dough has become warm from the addition of the bananas, refrigerate it for 30 minutes or until it has chilled.
• If you don't have brandy for the banana mixture, feel free to replace it with dark rum or even Grand Marnier.
• This recipe makes very large scones.  If I am serving a group, I will often make many smaller scones, cutting the original size into thirds, so people don't feel as though they need to conquer such a huge portion.  The scones can also be formed into rounds or squares as opposed to wedges.
• Turbinado sugar is a coarse brown sugar, such as Sugar in the Raw.  Regular sugar can be used as a substitute.
• If you don't have buttermilk, then mix 1 teaspoon vinegar for every 1 cup milk, let rest for 10 minutes at room temperature, and you have a suitable substitute!
• In order to test if the scones have finished baking, I find that the "toothpick test," inserting a toothpick into the center to see if it emerges clean, works the best.  Sometimes even baked scones feel soft to the touch, so you risk overbaking them.
• Baked scones can be frozen in zip-top bags for up to 2 weeks.  Scone dough can be tightly wrapped and frozen for up to 3 weeks.
• The hash browns are best served warm or room temperature, but they are even pretty darn tasty as leftovers straight from the fridge!
• If you have a cast-iron skillet, I find that this works really well for the hash browns, forming a nice browned skin on the potatoes without turning them to mush.
• You can peel the potatoes for the hash browns if you wish, but I think that they are better, not to mention easier to prepare, with skins on. 

Bananas Foster Scones and Sweet Potato Hash Browns

Makes 12 enormous scones and 6 servings of hash browns

Bananas Foster Scones

Ingredients:

1/2 cup brown sugar

2 large bananas, quartered

1/4 cup brandy

4 1/2 cups flour

1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

3/4 pound cold butter, cut into 1/2-inch cubes

1 1/4 cups plus 2 tablespoons buttermilk

Egg wash: 1 large egg beaten with 2 tablespoons buttermilk

Turbinado sugar for sprinkling

Prepare the bananas:  Place the brown sugar in a large skillet over medium-high heat.  Add the 2 bananas, cut sides down, and cook for 2-3 minutes without stirring, until the sugar starts to dissolve.  Add the brandy and cook for several minutes more, stirring occasionally, until the sugar has dissolved and the mixture thickens.  Remove the mixture from the heat and allow it to cool slightly.  Chop the bananas and set aside.

Preheat the oven to 400F degrees.  Line 2 baking sheets with parchment paper and set aside.  In the work bowl of a food processor, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon.  Pulse the mixture to blend.  Add the pieces of butter and pulse the mixture 10-12 times until the mixture resembles coarse meal. 

Transfer the mixture to a large bowl and add the reserved bananas; toss to mix.  Add 1 1/4 cups of the buttermilk and mix until just combined and the dough begins to stick together.  Add the remaining buttermilk a bit at a time if the dough is too dry. 

Turn the dough out onto a lightly floured surface and pat into two 6-inch rounds about 1-inch thick.  Cut each round into 6 wedges and place the wedges on the prepared baking sheets, spaced apart.  Brush each scone with the egg wash and sprinkle with turbinado sugar.  Bake the scones for 20-25 minutes, until golden brown and firm to the touch.

Sweet Potato Hash Browns

Ingredients:

2 1/2 pounds sweet potatoes, cut into 3/4-inch dice

6 tablespoons olive oil

1 medium yellow onion, peeled and cut into 1/3-inch dice

3 tablespoons minced flat-leaf parsley

Salt and coarsely ground black pepper

Bring a medium pot of salted water to a boil over high heat.  Add the diced sweet potatoes and cook until they can be easily pierced with a fork, 3 to 4 minutes.  Drain, rinse with cold water, and place the potatoes in the refrigerator until cold, 30-45 minutes.

Heat 2 tablespoons of the olive oil in a large skillet over medium heat.  Add the onions and cook, stirring occasionally, until the onions are tender and golden brown, about 15 minutes.  Transfer the onions to a plate and set aside.

Add the remaining olive oil to the skillet and place over medium-high heat.  Add the potatoes and cook, stirring occasionally, until golden brown, about 8 minutes.  Add the reserved onions and cook for 2 minutes.  Toss in the parsley, season with salt and pepper, and serve.