Jun 012014
 

Strawberry cream scones

For the last week, through the wonder of u-pick farms, I have been awash in multiple gallons of fresh strawberries. This is in no way a terrible predicament, though I have been plagued by the question of what do I do with all of them??? I started simple by throwing them in a fruit salad and making strawberry-blueberry shortcake — pretty basic, but I figured that basic (and easy) was a good way to go when they were at peak freshness. Next came a pie (whose filling was delicious but whose crust we shall never speak of again, except to exclaim that, when given flour, butter, lard, salt, sugar, water, and vodka, I can make a kick-ass crust, but when I try to actually use a pre-made crust, utter ruin rules the day) and the decadent grown-up flavors of Jeni’s recipe for roasted strawberry buttermilk ice cream. And, of course, I would be remiss if I didn’t repeat my strawberry bourbon-barrel freezer jam.

But this morning I finally got to try my hand at baking with the berries. A friend of mine hooked me on scone-baking several months ago, and though I’ve been in remission recently, I decided to succumb to the bug once again. There were plenty of fancy and complicated recipes out there, but I was looking for something that was a marriage of the simple goodness of a basic cream scone with plenty of room for strawberries to shine. Once again, Smitten Kitchen came through and delivered this gem. So if you find yourself in a situation where you might need to swim Scrooge McDuck-style through a glut of strawberries and you would like to vary from the technique that my tot is demonstrating below, may I suggest that you give this marvelous scones a try?

Leah and her strawberry

Click for the recipe →

May 052013
 
Pumpkin biscuits!

Pumpkin biscuits!

Last month, my favorite Adventure Buddy Heather (of Cheeseburger in Glacial Ice) came to visit. As tends to happen when we get together, all sorts of ridiculously awesome food flows forth. I mean, you should see the food we eat when we’re backpacking together — ptarmigan breasts with quinoa, beef burgundy, pumpkin pie, all from scratch, natch, and either made entirely at home or foraged for in the field — so it’s no surprise when we go overboard with the fancy-pants cooking when we’re together in the midst of civilization. We always seem to re-discover that food doesn’t need to be fussy to be amazing (backpacking ‘sketti is one proof of this) and these biscuits are truly an example of that. I asked her to guest-post over here to write up those eminently awesome creations that she whipped up, so without further ado, I give you Heather!

Pumpkin biscuits drizzled with fireweed honey

Pumpkin biscuits drizzled with fireweed honey

A few months ago I was driving around with the radio tuned to NPR when they began interviewing Nathalie Dupree about her new book, Southern Biscuits. I was enthralled by this interview – so much so that when I got to where I was going, I sat in the car listening until it was over. Later, I informed The Husband that we live in the South now (temporarily, please), and therefore I needed to learn how to make biscuits and HINT HINT this book would be an awesome way to do that HINT HINT. Well, one of those hints made it through his usual masculine oblivousness (probably the one where I said “Honey, get this for me as a present”) and on my birthday I unwrapped this cookbook.

I was fairly busy at the time and didn’t get a chance to crack it open, but a few weeks down the road I was packing to visit Stacey and I figured I’d throw it in. As you can imagine, when Stacey and I are in the same place, somehow all sorts of delicious food magically appears. Well, as it happened, we ran into a little problem right off the bat. See, it’s easy enough to swap out the butter for lard, but the recipes kept calling for milk. Or yogurt. Or cream. Or soda, but Stacey wasn’t too keen on that even if it was dairy-free.

Then, on page 120, we found it: Pumpkin Biscuits.

Self-rising flour. Lard. Pumpkin puree. Cinnamon. Nutmeg. Completely dairy-free. Ladies and gentlemen, we have a winner!

These biscuits were absolutely delicious. Soft and chewy, just a hint of spices. Drizzle a bit of fireweed honey atop, or perhaps a slice of sharp cheddar if you don’t need to go the dairy-free route, and you’re in heaven. They are equally good the next morning, toasted in bacon fat with a poached egg atop. What are you waiting for?

Left-over pumpkin biscuits toasted in bacon fat and topped with poached eggs

Left-over pumpkin biscuits toasted in bacon fat and topped with poached eggs

Click for the recipe →

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