Turkish Delight Syllabub, An English Dessert for Cook The Books: The Little White Horse

A lifelong lover and devourer of books starting when I was very young with my Dad reading to me, they were a huge part of my childhood. That's why every now and then I still love to read a children's book, whether a classic like The Borrowers or Little Women, or something newer like the Harry Potter series. I was happy to see that Rachel, one of my fellow co-hosts, (along with Jo), of Cook The Books (our virtual foodie book club), had selected a classic English children's book, The Little White Horse written by Elizabeth Goudge and published in 1946, for the group to read. I was unfamiliar with the book, but happy to learn that it was a favorite of Harry Potter creator J.K. Rowling and it also won a Carnegie Medal. (Not to mention a recommendation from the wonderful Foodycat too).

A beautifully written fantasy about the young, orphaned Maria Merryweather, who travels with her governess Miss Heliotrope and Wiggins, her King Charles spaniel, to the mysterious and lovely Moonacre Manor to live with her uncle and new guardian, Sir Benjamin. The story follows Maria, the last Moon Princess, as she tries to solve the mysteries of Moonacre Manor, right the wrongs of her ancestors and bring happiness to the manor, the valley, her friends and family and herself. The book is full of vivid descriptions and imagery that enable the reader to envision the beautiful setting, the delicious food and the inhabitants of the manor, village and the valley surrounding it. There is a cast of colorful and imaginative characters, both human and animal in the novel and I think my favorite has to be Marmaduke Scarlet, the skilled and diminutive cook at the manor. Described by Goudge as a "little hunchbacked dwarf", with a "smile so broad that the ends of it seemed to run into his ears." Maria determines he must "be very old" because "the fringe of whisker that encircled his whole face like a ham frill was snow white, and so were his bushy eyebrows. Except for the whisker frill, his face was clean shaven, brown as an oak-apple, and criss-crossed with hundreds of little wrinkles." An excellent cook, Marmaduke Scarlet considers it very serious business; the kitchen is his private domain and it can only be entered by invitation. 

The endless array of delicious British food that Marmaduke Scarlett creates is sprinkled through the book and it was difficult to decide what to make. I finally decided on something I had heard of before but never tried, Syllabub, which Marmaduke makes for dessert while meeting Maria for the first time. Defined in The New Food Lover's Companion: "This thick, frothy drink or dessert originated in old England. It's traditionally made by beating milk with wine or ale, sugar, spices and sometimes beaten egg whites. It's thought that the name of this concoction originated during Elizabethan times and is a combination of the words "Sille" (a french wine that was used in the mixture), and "bub" (old-English slang for "bubbling drink")." In The Little White Horse, the syllabub is described as this, "Twelve eggs went to the making of the syllabub, a pint of cream, and cinnamon for the flavoring."

Rather than making the book's version, I went to the great English "Domestic Goddess" herself, Nigella Lawson, to see if she had any syllabub recipes. Perusing her books I found that Nigella had several to choose from, but the one that caught my eye was her Turkish Delight Syllabub from Nigella Bites. Created to taste like a Turkish delight candy, (a sugary sweet, rubbery-textured candy made of cornstarch or gelatin, lots of sugar, pistachios and very often rosewater), it sounded exotic and fun to try. (Plus I love how Nigella's recipes are always written to sound like she is there talking to you while you are making them--very entertaining!)

The recipe can be found in Nigella Bites (page 207) or it is also at the Food Network site here.

About this recipe Nigella says: "This hasn't got the temple-aching sweetness of Turkish Delight, not its palate-cleaving glutinousness, but rather it is a cloud-like spoon-pudding version that attempts to catch the aromatic essence."

Turkish Delight Syllabub
Nigella Lawson
(Makes 6-8 Servings)

3/4 cup orange-flavored liqueur (recommended: Cointreau)
2 lemons, juiced
8 tablespoons sugar
Just under 2 1/2 cups heavy cream
2 tablespoons rose water
2 tablespoons orange-flower water
2 tablespoons finely chopped shelled pistachios

Combine the orange-flavored liqueur, lemon juice and sugar in a large bowl (I use the bowl of my freestanding mixer) and stir to dissolve the sugar, or as good as. Slowly stir in the cream then get whisking. As I said, I use my freestanding mixer to this, but if you haven't got one, don't worry - but I would then advise a handheld electric mixer. This takes ages to thicken and doing it by hand will drive you demented with tedium and impatience. Or it would me.

When the cream's fairly thick, but still not thick enough to hold its shape, dribble with the flower waters and then keep whisking until you have a cream mixture that's light and airy but able to form soft peaks. I always think of syllabub as occupying some notional territory between solid and liquid; you're aiming, as you whisk, for what Jane Grigson called "bulky whiteness." Whatever: better slightly too runny than slightly too thick, so proceed carefully, but don't get anxious about it.

Spoon the syllabub in airy dollops into small glasses, letting the mixture billow up above the rim of the glass, and scatter finely chopped pistachios on top. 

Notes/Results: Oh My! Syllabub is decadent and good without being too heavy; it is very light and fluffy. At one point as I was making it, I thought "OK, I am basically just making softer, runnier whipped cream here, what is exciting about that?" But after tasting this cloud-like concoction, I realized that it is on its own level entirely. The combination of the slight tartness of the lemon juice, the sweet and slightly bitter taste of the Cointreau and the floral essence of the rosewater and orange-flower water blend together so well. Then you have the fluffy, creaminess of the syllabub offset by the crunch of the ground pistachios on top. It is simple to make, other than requiring about 10 minutes or so of whipping to get it to the right texture without getting it too firm. I used my electric mixer and I have to say that it was lucky that Marmaduke Scarlet's arms "were much too big for the rest of him", since he had to whip his syllabub by hand! Although Nigella's recipe is more exotic in flavor than Marmaduke's syllabub, I figured that since he made saffron cake and other delicacies, he wouldn't mind the Turkish influence. In fact I garnished my syllabub with a little saffron too. I do think he would have had a big problem with Nigella herself and her habit of sneaking into the kitchen in the middle of the night for a snack and sticking her fingers into things!

I really liked The Little White Horse, it was an enjoyable and easy read. Thanks to Rachel for selecting it! If you would like to join us at Cook The Books for this round, you have until June 26th to read the book and get your entry representing this book posted. For more details on Cook The Books, and to see our upcoming selections, (It is my turn to host the next round and we will be journeying to China for The Last Chinese Chef by Nicole Mones!), visit the CTB site here.  

A Burger and...Soup? Why Not?! Yogurt Soup with Cumin and Mini Curried Buffalo Bugers in Pita Pockets for Souper (Soup, Salad & Sammie) Sundays

Burgers and fries, burgers and chips, even burgers and salads go together pretty regularly, but burgers and soup might seem like an odd combination. When it is the pairing of a simple light and cold Yogurt Soup with cucumber and tomato, along with a slightly spicy Mini Curried Buffalo Burgers in Pita Pockets, it works. The soup is from Madhur Jaffrey's Spice Kitchen, a little book I picked up at a book sale for $1.00. The curried mini burgers are my own concoction. Together they make a great soup & sandwich combo for Souper (Soup, Salad & Sammie) Sundays. 

Jaffrey says about the soup: "For North Indians, the creamy tartness if yogurt and the earthy nuttiness of cumin seeds, which have been roasted and ground, go together like--well--a horse and carriage. Cumin is also considered to be a cooling spice, so this light, delightful cold soup is perfect for a warm summer day. It is very gently spiced, as a lot of Indian dishes are. And it needs no cooking! I use low-fat yogurt, but you could just as easily use the creamier full-fat variety. If you are in a hurry, you can just chop up the tomato, but it is preferable to peel and de-seed it first. I use one large tomato and simply drop it into boiling water for 15 seconds and then peel it. Then I cut in in half crosswise, gently squeeze out all the seeds, and dice the shell. Refrigerate the chicken stock, then strain it so that no particles of congealed fat fall into the soup."

Yogurt Soup with Cumin (Safed Shorva)

Madhur Jaffrey's Spice Kitchen

(Serves 4)

600 ml / 1 pint plain yogurt

900 ml /1 & 1/2 pints chicken stock, all fat removed

1/2 tsp fresh ginger, peeled and grated very finely

75 g / 2 & 1/2 oz cucumber, peeled, de-seeded, and finely diced

75 g / 2 & 1/2 0z tomato, peeled, de-seeded, and finely diced

pinch cayenne pepper

1/2 tsp cumin seeds roasted and ground

2 tsp fresh mint or green coriander, or a mixture of the two, finely chopped

freshly ground black pepper, to taste

Put the yogurt in a bowl. Beat with a fork until smooth and creamy. Slowly add the stock, mixing it in as you do so. Add all the remaining ingredients and mix. Refrigerate until needed. Stir well before serving. 

Notes/Results: Good. It is an easy soup to throw together, just some slicing and stirring and a quick dip in boiling water for the tomato, then put the whole thing into the fridge to get nice and cold, making it perfect for a hot day. As Jaffrey notes, it is a mild, cooling soup with just a little hint of heat at the end from the cayenne. I think on its own it might have been slightly boring but with the spiciness of the burger, a cup of the soup was a good match and made for a nice supper. Especially when paired with yesterday's Hibiscus Tea with Vodka and Citrus and a fresh mango for dessert.

For the burgers, I used my favorite ground buffalo, for its leanness, high protein and rich flavor, but lean ground beef or turkey would work just fine. I spiced them up with onion, garlic, curry, cumin, turmeric and cayenne. Mini whole-wheat pitas, tomato, lettuce, mint leaves and some yogurt-chutney sauce make a light and easy Indian-inspired burger. 

Mini Curried Buffalo Bugers in Pita Pockets

by Deb, Kahakai Kitchen

(Makes 6 Mini-Burgers)

1 lb ground buffalo (or lean ground beef or ground turkey breast)

1 small, sweet onion, finely diced

2 cloves garlic, minced

2 tsp curry powder

1 tsp ground cumin

1 tsp turmeric

cayenne pepper to taste (I used 1/4 tsp as I used a spicier curry powder)

1/2 tsp salt

1/2 tsp freshly ground pepper

1/3 cup non-fat Greek yogurt

1/4 cup chutney

6 small whole wheat pitas

lettuce, tomatoes, mint leaves

Place ground buffalo in a mixing bowl and add ingredients through pepper. Mix gently but thoroughly. Divide spiced meat into half and then each half into thirds. Make six small patties. Heat a grill pan over-medium high heat. Brush with olive oil or spray with cooking spray. Add patties and cook until done to your liking, (about 4-5 minutes per side for medium). (You can of course also use your barbecue grill)

Mix yogurt and chutney together. Slit whole-wheat pitas lengthwise, carefully opening them wide enough to insert burgers. Spread one side with yogurt-chutney sauce, layer each with lettuce, buffalo patty, tomatoes and mint leaves. 

Notes/Results: Delicious! The curry and spices make a nice change to a regular burger and the sweetness of the chutney combined with the cool, thick yogurt makes a nice contrast to the burger's spice. The smaller size and using the whole-wheat mini pitas, make this a lighter sandwich, perfect with a cup or small bowl of the soup. You can alter these to fit your tastes by changing the spices or adding different condiments. 

We have some delicious looking soups and salads in the Souper Sunday kitchen today, so let's take a look!

Our first soup comes from Heather from girlichef. Tasked with selecting the "Blogger Secret Ingredient" this week for a blogging event, Heather chose "greens". Making the most of her choice, she used some turnip greens and created a Greens & Spicy Sausage Soup. Tomatoes, beans, herbs, and some chili flakes round out this spicy, hearty soup and Heather says to serve it "with a nice loaf of crusty bread for sopping up the juices".

Kim from Ordinary Recipes Made Gourmet is back this week with a creamy Corn Shrimp Chowder. Although this is "Grill Month" on her blog, she kindly took the time to put together a soup to share at Souper Sundays this week. Preferring a slightly lighter soup for summer, but still wanting something comforting, Kim likes the spicy little kick from the cayenne and says this soup is a "must try".

For L.K. at Healthy. Delicious., having a busy work week means preparing a big batch of something good to eat to take for lunches and dinners. She says this Spinach and Lemon Soup with Goat Cheese Ravioli, works well in the warm weather due to the lemon juice in the broth which "keeps it very light and refreshing, almost like drinking a cup of herbal tea". To round out the soup and make it more of a meal, she added some homemade goat cheese ravioli. Can you say Yum!?!

Finding herself having lunch alone, Ulrike at Küchenlatein, made a small batch of this Fennel, Cardamon and Coconut Soup to enjoy. Nicely spiced with Thai flavors and a kick of chili paste, Ulrike says with some fresh baked bread, it was perfect for lunch. Since the weather in Northern Germany has been so cold and rainy, it is perfect for a warming soup like this one. 

And two wonderful salads to share:

Alisa from One Frugal Foodie is here with a gorgeous Orange-Sesame Chicken Salad, highlighting a delicious salad dressing recipe she adapted from Cooking Light. Knowing the key to enjoying a healthy salad is a great dressing, Alisa found this slightly sweet, slightly spicy dressing to be "fabulously flavorful". She thinks it would also be great as a marinade for shrimp, chicken or tofu too. 

Combining three of my favorite ingredients into one healthy dish is Joanne from Eats Well With Others, who made this simple Mango, Black Bean, and Quinoa Salad. Sauteing the veggies and the mango before adding them to the salad intensified their flavor and made it extra tasty. Joanne says, "each bite was like a whirlwind in my mouth," and adds that this is a great dish for nights when you want to throw something together quickly.

Thanks to everyone who participated in Souper (Soup, Salad & Sammie) Sunday this week. As usual, you amaze me with the incredible variety of recipes you come up with!  

If you have a soup, salad or sandwich you'd like to share, click on the Souper Sundays logo on the sidebar for all of the details.

Have a wonderful week! 

Hibiscus Tea with Vodka and Citrus--A "Simple Saturday Sipper"

Uh-oh, two cocktails in two days--what is this blog coming to?!? It's Saturday and time for another Simple Saturday Sipper, where I try to work my way through all of the beverage recipes that I have clipped out and tagged. This recipe is one that my Mom alerted me to when she found it in Redbook Magazine. It is Hibiscus Tea with Vodka and Citrus from Giada De Laurentiis. I had asked Mom to send me some bags of Trader Joe's Dried Hibiscus Flowers (There are no TJ's in Paradise!), to make tea and other drinks with, so she thought I would like this cocktail recipe too.

Hibiscus, besides being a gorgeous color and very tasty, (kind of similar to dried cranberries in flavor), happens to be very good for you. The Trader Joe's version are sweetened and have a chewy texture to them. They can be eaten on their own, added to trail mix and other things you would use dried fruit in, or steeped into a "tea". In addition to Vitamin C, hibiscus is rich in riboflavin, niacin, calcium, and iron and also contains antioxidants. Throughout time, it has been used for everything from weight loss, to strengthening the immune system, to preventing bladder infections and constipation. Lately it is being touted as being beneficial in lowering blood pressure and controlling cholesterol. So I guess if you are going to drink a delicious cocktail, you might as well drink one that has good-for-you ingredients!

Hibiscus Tea with Vodka and Citrus

Giada De Laurentiis, Redbook, June 2009

(Makes 4-6 Servings)

4 cups water

2 cups (2 oz) dried, sweetened hibiscus flowers, dried rose petals, or hibiscus, rose hip or Red Zinger tea bags

1/3-1/2 cup sugar, or to taste

2 Tbsp fresh lemon juice

1 Tbsp fresh lime juice

1 cup vodka chilled

1 cup ice

In a medium saucepan, combine water, hibiscus flowers, and sugar over medium-high heat. Bring to a boil, stirring occasionally, until sugar has dissolved. Let cool 25 minutes, then add lemon juice, lime juice, and vodka. Place ice in a tall pitcher. Strain tea into pitcher and discard flowers. Refrigerate before servings.

Notes/Results: Delicious, refreshing and slightly addictive, another cocktail that you can drink right down before you know it. The drink has a sweet, slightly citrusy-floral-berry taste to it and is excellent for a hot evening. The bright, festive color makes it a great drink to serve at a party. I used just 1/4 cup of sugar in mine with the sweetened hibiscus flowers and it was perfect. If you don't imbibe, it would be delicious without the alcohol, and if you can't find the dried hibiscus blossoms at TJ's, a natural food store, or a Latin market, you can always use Red Zinger tea or rose petals for a still exotic and fun cocktail. A great recipe and a keeper.

A "Twofer" for Tyler Florence Fridays: Summer Rolls with Sweet Chili Dipping Sauce & Cucumber Lychee Sake

This week for Tyler Florence Fridays, I have a little Asian fusion going on, combining this month's optional "Megan's Challenge" pick, Summer Rolls with Sweet Chili Dipping Sauce and my pick this week, Tyler's Cucumber Lychee Sake. Apologies first for the fact that my picture taking "mojo" wasn't working so well with both of these items--since I didn't get to them until last night after dark, the lighting was a bit bad for the sake drink and my patience was wearing thin by the time I got to the rolls. In any case, you can rest assured that they both tasted great!

Starting with the Summer Rolls with Sweet Chili Dipping Sauce, I was happy Megan picked these for the challenge as in the warmer months, summer rolls are a favorite light dinner of mine. Although I have made them countless times, this is the first time I have ever flavored the ingredients inside the rolls thanks to Tyler. I have always counted on the dipping sauce; (chili or peanut) to add the bulk of the flavor besides the herbs in the rolls, but (Duh!), Tyler has you add lime juice and sesame oil to the noodle-veggie-peanut mixture and it makes a world of flavor difference. I switched out some of the ingredients in Tyler's recipe for things I like/had on hand, (see Notes/Results below) and I also added some cooked shrimp.

This recipe is from Tyler's Food 911 and the recipe can also be found at the Food Network site (here).

Summer Rolls with Sweet Chili Dipping Sauce

Food 911, Tyler Florence

(Makes 20 Rolls)

3 ounces Vietnamese cellophane noodles, cooked according to package directions
2 cups bean sprouts
2 carrots, julienned
1 large beet, julienned
1 fresh red chile, cut in circles
2 handfuls fresh cilantro, hand-torn
3/4 cup chopped unsalted peanuts
2 teaspoons dark sesame oil
1 lime, juiced
Sea salt
20 (8-inch) round rice paper wrappers
40 mint leaves

Put the cellophane noodles, vegetables, cilantro and peanuts in a large bowl; toss with sesame oil and lime juice to give the filling some flavor; season with salt and pepper.
Pour 3 cups of hot, not boiling water in a large shallow bowl. One at a time, immerse the rice paper wrappers in the hot water for 10 seconds to soften, then place on a slightly damp towel. The rice paper is very delicate, don't soak them any longer or they will break apart. Keep them covered while you work to prevent them from drying out and curling.

To form the rolls, lay a rice paper wrapper on a flat surface. Grab a small amount of the cellophane and vegetable mixture and lay it across the bottom third. Use less filling than you think you should, if you overstuff the wrapper it will tear. Carefully fold the bottom of the wrapper up to cover the filling. Fold in the left and right sides, then tuck and roll it over once. Lay 2 mint leaves on top, then tuck and roll it over to close the whole thing up like a tight cigar. The mint leaves should show through the transparent rice paper. Arrange the finished rolls on a platter and cover with a damp towel.


Sweet Chili Dipping Sauce:
1/4 cup rice wine vinegar
2 tablespoons fish sauce
1/4 cup hot water
2 tablespoons sugar
1 lime, juiced
1 teaspoon minced garlic
1 teaspoon red chili paste, such as sambal

In a blender, puree the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic, and chili paste until combined. Pour into a small bowl and serve with the summer rolls.
Yield: 1 cup

Notes/Results: Terrific! As mentioned above, there is loads of flavor in these summer rolls, I found them even better than the ones I get in most restaurants. I reduced the recipe down and made about 6 rolls. In addition to the cooked shrimp I put in, I added "the rainbow" with purple cabbage, red bell pepper, carrots, pea shoots, green onions, mint, cilantro, noodles and peanuts. Then I thought it would be fun to add some of my leftover sea asparagus for a little salty crunch, so I left out the salt, figuring it would bring enough to the mix. The chili dipping sauce, I left the same, other than a small shot of sesame oil, as I like it in my dipping sauce. These summer rolls are excellent, perfect for a warm night and so adaptable to adding what you have on hand. I make them just veggies sometimes or add shrimp, spiced ground meat, shredded chicken or tofu if I want them a bit heartier. Thanks Megan for a healthy, fun pick!

I watched Tyler make the Cucumber Lychee Sake on Tyler's Ultimate a few weeks ago and thought how refreshing it looked and how it combined flavors and ingredients I like. When I saw both fresh lychee and locally grown, seedless cucumbers at the Farmer's Market, the deal was sealed and I knew I had to make this drink. Tyler's recipe calls for canned lychee but I thought it would be fun to use local ingredients (ginger, cucumber and lychee) to make it really fresh.

This recipe can be found at the Food Network site, here.

Cucumber Lychee Sake

Tyler's Ultimate, Tyler Florence

(Makes 2 Servings)

4 long thin slices fresh ginger
1 cup water
1 cup sugar
2 English cucumbers, plus extra slices for garnish
1/2 cup sake
1/4 cup lychee juice, plus lychees for garnish

Make ginger simple syrup by combining ginger, and 1 cup water and 1 cup sugar in a small saucepan and simmer until sugar has dissolved. Set aside to cool. Peel cucumbers and cut half of 1 into thin slices. Puree the remaining 1 1/2 cucumbers in a blender. In a shaker, combine sake, pureed cucumber, ginger simple syrup and lychee juice. Shake to combine and serve in ice filled glasses garnished with lychee fruit.

Notes/Results: Exotic and delicious. The cucumber pairs nicely with the slight kick of ginger and the sweetly floral lychee. It is refreshing and one of those drinks you could keep drinking, forgetting there is sake in it. Because the drink calls for the juice or syrup that comes in the canned lychee, I threw in some of my fresh, pitted lychees when I pureed the cucumbers, which worked just fine. I found I didn't need all of the sugar syrup and used only about 1/2 in my drink and the ginger flavor still came through. Garnished with both the fresh lychee and thin slices of cucumber this is a great summer beverage. 

I liked both of these recipes and would make them again. You can see what the other Tyler Florence Fridays participants chose to make this week and what they thought of their picks by checking out the TFF site here.

Have a wonderful weekend!

(Lightened Up) Cranberry (& Blueberry) Orange (Mini) Scones--Barefoot Bloggers Bonus Recipe Challenge

This month's Barefoot Bloggers Bonus Recipe Challenge, Ina's Cranberry Orange Scones was selected by Em at The Repressed Pasty Chef who referred the most people to the BB site last month. I have a confession to make, I am not a lover of scones. It is not as if I really dislike them or anything, I just find myself occasionally seduced by the ingredients into buying them and they never really seem to live up to the hype I build up for them in my mind. I do like a mini-scone or two when we go out for the occasional afternoon "high tea" but otherwise, I can take them or leave them. Even not being a scone lover, I was happy to try Ina's scones because her recipes are always so great and it also gave me a chance to play around, experiment and lighten them up. Now scone lovers and connoisseurs out there will probably sniff, poo-poo my healthy changes and tell me that if I cut the butter and cream out of a scone, replacing it with non-fat vanilla Greek yogurt and low-fat buttermilk, it really isn't a scone but that's what I did. I also used white whole wheat flour, added some oats, doubled the orange zest and mixed dried blueberries with the cranberries. These changes, (in red below), halving the recipe and making them smaller, (about 1/2-inch tall and just under 2-inches across), gave me 18 baby scones, the perfect size to have two with a cup of tea for breakfast or an afternoon snack. 

The recipe below can be found on the Food Network site (here) or in The Barefoot Contessa at Home (page 214).

(Lightened Up) Cranberry (& Blueberry) Orange (Mini) Scones
Barefoot Contessa, Ina Garten
(Makes 14-16 Scones) (1/2 recipe made 18 smaller scones)

4 cups plus 1/4 cup all-purpose flour (used 1 & 1/2 cups white whole wheat flour + 1/2 cup rolled oats for 1/2 recipe)
1/4 cup sugar, plus additional for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
1 tablespoon grated orange zest (used double the amount)
3/4 pound cold unsalted butter, diced (used 3 Tbsp butter + 1/3 cup non-fat vanilla yogurt for 1/2 recipe)
4 extra-large eggs, lightly beaten
1 cup cold heavy cream (used 1/2 cup low-fat buttermilk for 1/2 recipe)
1 cup dried cranberries (used 1/2 dried cranberries and 1/2 dried blueberries)
1 egg beaten with 2 tablespoons water or milk, for egg wash
1/2 cup confectioners' sugar, plus 2 tablespoons
4 teaspoons freshly squeezed orange juice

Preheat the oven to 400 degrees F.

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

Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. (Rolled to 1/2-inch thick). You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter (Used a 2-inch cutter) and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.

Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. (My smaller scones baked at about 13-15 minutes). The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones.

Notes/Results: Really good! Nice and moist, not too heavy and great orange flavor. Less crumbly than a normal scone and maybe a little more "cakey" but not in a bad way. I was worried they would be too dense or tough, but they were tender. The combination of the orange, cranberries and blueberries was delicious. I used Ina's glaze recipe without making any changes and it was a nice compliment to the tangy dried berries. (Although I realize that when it comes to glazes I am a lousy "Drizzler" and more of a "Splatterer"). They seem to freeze pretty well too which is good, since they are tasty enough that I might just keep eating them throughout the day. These are not exactly Ina's scones, but a lower fat, lower calorie, healthier choice, still in keeping with the spirit and flavor profile of her recipe and leaving me some wiggle room to indulge in things I am much more passionate about--like chocolate!

Thanks Em for a great choice that was fun to play around with! This is an optional challenge so not all Barefoot Bloggers may choose to make the scones but you can see who did by going to the BB site (here). 

Sea Asparagus (A Mermaid's Favorite Vegetable) and Sea Asparagus-Poke Salad

For the last couple of years, the sea asparagus man (I am sure he has a name but I call him the sea asparagus man), has been selling sea asparagus and other "aqua culture" at the the farmer's markets and some of the specialty markets around town, and I occasionally pick up a package of it to throw into salads and such. 

If you aren't familiar with it, sea asparagus tips, are a tender and crispy sea vegetable. (It also sometimes goes by the names; pickleweed, glasswort, sea bean, sea pickle or marsh samphire). Sea asparagus is reported to be packed with phytochemicals that protect the liver, heart and cellular DNA. It is also rich in vitamins A, C, B2 and B15; amino acids; and minerals, such as iron, calcium and magnesium. When you bite into it, it is crunchy and you get a burst of moist, salty flavor, reminding me of an ocean spray. If there were really mermaids, I imagine that it would be tops on their vegetable list! ;-) Marine Agrifuture LLC, the company that produces and sells their Kahuku sea asparagus tips in Hawaii, are pickling it (going to try that at home), making a tomato-sea asparagus salad and using it in seasoning mixes. It is grown hydroponically on Oahu’s North Shore in salt water ponds and grows year-round here.(Here is the link to the website with pictures of the ponds and more info.)

Wanting to take it a step up from my usual just tossing it into a basic green salad as an extra item, I used part of my last package to make it a main player in a simple Sea Asparagus-Poke Salad. Poke, is a Hawaiian dish made up of cubes of raw fish, (most commonly ahi), marinated in sesame oil, seaweed, onions, chili peppers, soy sauce, etc. It is a favorite dish of mine and I have featured it and variations of it  before on this blog. (Look under "ahi" for these posts). I decided to keep it simple, using the sea asparagus in place of the seaweed and adding some local tomatoes and avocado. Because the sea asparagus is so salty itself, I kept the shoyu (soy sauce) down to a minimum and used rice vinegar, lime juice and sesame oil in the marinade.

Sea Asparagus-Poke Salad

by Deb, Kahakai Kitchen

1 (6-8 oz) piece or block of fresh, sashimi quality ahi

1 cup fresh sea asparagus

3/4 cup cherry tomatoes, halved

1/2 cup chopped avocado

1/2 sweet onion, diced

1 green onion, green and white parts, sliced thinly

1/3 cup chopped, toasted macadamia nuts

Mix all ingredients together and gently toss with dressing and garnish with additional sesame seeds (I used black and regular). 

For dressing:

2 Tbsp rice wine vinegar

2 Tbsp fresh lime juice

2 Tbsp sesame oil

2 tsp shoyu (soy sauce)

1 tbsp sesame seeds

1 tsp crushed red chili pepper flakes

1/4 tsp black pepper

Blend all ingredients together and toss with salad ingredients.

Notes/Results: Excellent--refreshing and cool. Slightly salty with a little kick from the chili pepper. This salad has a nice contrast of textures from the crispy sea asparagus to the crunch from the mac nuts and the creaminess of the avocado. Everything in the salad itself and the limes for the dressing are local Hawaii products. For me, just a bowl of this salad is a perfect light lunch but it is also good over rice or on top of watercress, arugula or salad greens. A fun and different dish, trying it makes me want to do more with the sea asparagus, so look for it in later posts. 

Farm to Table: Slow Food Oahu North Shore Farms Tomato Patch Lunch

I recently joined Slow Food USA. If you are not familiar with the Slow Food movement, their website (here) says it best: "Slow Food is an idea, a way of living and a way of eating. It is a global, grassroots movement with thousands of members around the world that links the pleasure of food with a commitment to community and the environment. Slow Food USA seeks to create dramatic and lasting change in the food system. We reconnect Americans with the people, traditions, plants, animals, fertile soils and waters that produce our food. We inspire a transformation in food policy, production practices and market forces so that they ensure equity, sustainability and pleasure in the food we eat."

When you join the National Slow Food group, you can then connect with your local chapter, (there are over 200 chapters all over the US as well as many chapters all over the world), and take part in events in your area. My local chapter, Slow Food Oahu seems to be a very active one, especially since my friend Michelle, The Accidental Scientist, has become the Event Coordinator for the group and there are lots of interesting events planned for this summer. Although the events are open to non-members, being a member gets you a discount on the event cost and the dues support this worthwhile group. 

My first event as a member was one of those amazing and unique experiences that don't come along very often. As a fundraiser for Slow Food Oahu, Jeanne Vana, the owner of North Shore Farms, graciously opened her farm to us for a luncheon in the tomato patch featuring local and sustainable food with wine pairings and an opportunity to do a little U-pick of some of their items after the lunch. North Shore Farms is a boutique grower of specialty crops, such as tomatoes, flowers, heirloom beans, squash and other items. I am a weekly customer at the KCC Farmer's Market, where they offer their produce, as well as fabulous products made with their bounty, (like their homemade pizza by the slice). 

After a beautiful drive along the North Shore, to an area I had never been before, we ended up at their farm. They had set up tables and umbrellas right in the middle of the tomato patch so we had a gorgeous setting with the farm and the mountains behind. The tables were set up with bright cloths and an assortment of china. We brought our own chairs and drinking water, and everything else was provided.

The luncheon featured North Shore Farms products, as well as the best ingredients that the North Shore has to offer from other local purveyors, such as farm raised local Tilapia and North Shore Cattle Company Beef. In addition to the menu, some of the Slow Foods members made dishes using Jeanne's tomatoes and beans for everyone to try. It was basically a tasting menu with little portions of lots of things, and everything was served family style, off of big hand-painted platters. 

Our North Shore Regional Menu:

Pupus:

North Shore Tomato Sampler, Pickled Beans and Tomatoes, Tomato Preserves, (made by Debbie, one of the members), Mediterranean Pasta with Feta and Tomatoes, (Made by Kai using some of her own Kaiulani Spice mixes), Fresh Tomato Juice.

First Course
Chilled Roasted Tomato Bell Pepper Soup

Second Course
Fresh Mozzarella Heirloom Tomato Caprese Salad, 

Grilled Waialua Fresh Water Tilapia with Kauai Sea Salt

Sauteed Chard with Bacon and Pickled Onions

Main Course 

North Shore Cattle Co. Steak, 

Grilled Waialua Vegetables, 

Heirloom Shell Beans Sampler (made by Gayle, one of the members).

Dessert

Green Tomato Pie with Macadamia Nut Ice-Cream  

Waialua Chocolate-Dipped Tomatoes

The food was delicious, the company great, and the setting unbelievable. It was a slightly cloudy and overcast day with a breeze, making the temperature perfect for an outdoor lunch. After lunch we got to U-pick beans and other items.

I gathered up some bright tomatoes and a small cantaloupe about the size of a grapefruit, (Jeanne is experimenting with growing smaller melons--perfect for me!),


Then I picked some borlotti (or cranberry) beans.

Since I had such a time finding them several months ago for a Tyler Florence recipe, it seemed only fitting to choose them to pick!

There were plenty more bean varieties and other things to pick, but it had been a long day for me already with an early breakfast, and a quick dash to Waikiki for some last minute souvenir shopping before dropping my friend Rene at the airport and jetting out to the lunch, so with a full tummy and heart, I was more than ready to head for home.

Talk about "Farm to Table", eating locally and knowing exactly where your food comes from! This was a fun and educational experience that made the delicious meal all the better by seeing and understanding the work and care that went into it. It was a perfect afternoon! 

(Unfortunately, my melon seemed to have a mini-cave in overnight and was not as firm and edible as I would have liked, but I will post what I make with the tomatoes and the beans.) 

Many thanks to Jeanne and her team at North Shore Farms and Michelle and Slow Food Oahu for an amazing afternoon. Check out the Slow Foods USA or the Slow Foods International links and see if there is a chapter in your area and what they have going on.