Garibaldi Biscuits - Currant Cookies - A British Classic

I was looking through a catalogue recently and came upon Garibaldi Biscuits and thought, It’s been too long since I’ve made, or even eaten a store-bought, Garibaldi. Of course, you can’t find an organic version, so I prefer to make them myself.

It’s a simple biscuit, invented in 1861 by John Carr (of Carr’s table water crackers fame) while he was working for Peek Freans instead of the family business and, for some reason, named after an Italian general who visited Britain in 1854.

I didn't put enough currants into this batch, just 1/2 cup; you should put in 3/4 cup as listed in the recipe. Since it's a biscuit that's all about the currants, you really can't skimp on the currants!

Garibaldi Biscuits – Classic British Currant Cookies

(Makes 24 biscuits)

1 1/2 dip-and-sweep cups (7.5 ounces/213 grams) unbleached all-purpose flour
1/4 cup (1.75 ounces/50 grams) sugar
1/2 teaspoon non-GMO baking powder
1/4 teaspoon salt
4 tablespoons (2 ounces/grams) unsalted butter
3 tablespoons (1.5 fluid ounces/45 ml) water or milk
1 large egg, beaten
3/4 cup (3.75 ounces/106 grams) dried currants

1 Preheat 350F/180C/Gas4. Tear off a 15x12-inch (38x30 cm) sheet of parchment.

2 In medium mixing bowl, whisk together flour, sugar, baking powder and salt. With fingers, rub butter into flour mixture until it resembles fine breadcrumbs.

3 In glass measuring cup, whisk together milk and egg. Remove 1 1/2 tablespoons of it to use as an egg wash for the top later. Add the liquid to the flour mixture a little at a time, mixing with your hands, adding only enough to make a slightly crumbly dough. Form it into a disc.

4 Place dough onto lightly floured parchment and with lightly floured rolling pin, roll it into a 12x10-inch (30x25 cm) rectangle. Sprinkle the currants evenly over one half of the dough. Turn the other half of the dough over onto the fruited side. With lightly floured rolling pin, roll out the dough to a 15x8-inch (38x20 cm) rectangle. It will be about as thick as a pie crust.

5 Place the finished dough, still on its parchment, onto a large baking sheet. Using a fork, dock (poke holes) the dough. Using a plastic pizza wheel, trim the dough to an even 14x7-inch (35x18cm) rectangle (leave the trimmings in place) and cut the dough in half the long way and then into 1.125x3.5-inch (3x9 cm) strips and do not separate them. Bake the biscuits for about 20 to 25 minutes, until golden brown. Cool on wire rack and break apart. 

Note: That very precise “1.125” or 1 1/8 inches is because that is the width of the 18-inch metal ruler I use in the kitchen, and the ruler makes cutting the dough very easy.

Jean

Fudge Ripple Ice Cream - A Simple No-Cook Ice Cream for Summer

I need some Fudge Ripple Ice Cream, don’t you? All across the US, summer is setting temperature records. So it’s time for ice cream. And I don’t mean ice cream with a cooked base because, I don’t know about you, but the less time I spend at the stove right now the better. 

So this is a “simple” (meaning uncooked) vanilla ice cream with swirls of a super easy fudge sauce that takes just a minute or two on the stove. I made it up several years ago with ingredients I always have on hand and without the corn syrup that, as you may know, I so hate.

I used to have the Cuisinart ICE-21 Frozen Yogurt-Ice Cream-Sorbet Maker, which is wonderful and inexpensive. But then I got the Cuisinart ICE-100 Compressor Ice Cream and Gelato Maker. You can also use the KitchenAid Ice Cream Maker Attachment, if you have one.

Some of you might even have the old-fashioned kind of ice cream maker that uses ice and rock salt. Even better if it’s one made of wood! Whichever you prefer is fine, but I can't imagine summer without an ice cream maker! 

Simple Fudge Ripple Ice Cream

(Makes about 5 cups)

The Ice Cream

1 cup (8 fluid ounces/237 ml) milk (I used 2%)
2/3 cup (4.67 ounces/132 grams) sugar
2 teaspoons vanilla extract
Pinch salt

2 cups (16 fluid ounces/473 ml) heavy whipping cream

The Fudge Sauce

1/2 cup (3.5 ounces/99 grams) sugar

1/4 packed cup (0.75 ounces/21 grams) unsweetened natural cocoa* powder
Pinch salt
1/3 cup (2.67 fluid ounces/79 ml) water
1/4 teaspoon vanilla extract

2 tablespoons (1 ounce/28 grams) unsalted butter

* I always buy organic and Fair Trade Certified coffee, cocoa and chocolate products as well as organic dairy products.

1 In medium bowl (I use a 2-quart glass measure to make pouring into the machine easier), whisk together milk, sugar, vanilla and salt until the sugar is dissolved. Stir in the heavy cream. Cover and refrigerate at least 4 hours or overnight.

2 Meanwhile, at least 2 hours before making the ice cream, make the sauce. In medium saucepan, whisk together sugar, cocoa, salt and water. Cook over medium heat, stirring constantly, until mixture comes to a boil; continue cooking for 1 minute. Remove from heat, and stir in vanilla extract and butter until the butter is melted. Let cool at room temperature, then chill for about 30 minutes before using. If you chill it too long, you'll need to wait for it to warm up a bit because it needs to be thin enough to drizzle into "ripples." 

3 Follow directions for the Cuisinart ICE-21, Cuisinart ICE-100, KitchenAid ice cream maker attachment or other ice cream maker.

Tip: If you're using the frozen canister type ice cream maker, be sure to freeze the canister for at least 24 hours. 

4 Transfer a third of the soft ice cream to a freezer-safe airtight container, drizzle on some of the sauce. Repeat twice (you'll have enough sauce left over to decorate the serving dishes). Place in freezer for at least 4 hours. If it is super hard when you're ready to use it, remove it from the freezer 15 minutes before serving.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. 

Jean

Classic Scones - Traditional Scones - A Tutorial

Today, Classic Scones. I’ve blogged several different scones over the years: Cream Scones, Fresh Blackberry Scones, Fresh Peach Scones, Gluten-Free Scones (even Classic Scones, but that was in the first month of the blog, so most of you missed it). 

And looking over that recipe, I’ve decided it perhaps didn’t give quite as much detail as a novice scone maker might need; so if that’s you, this one’s for you! A tutorial, you might say.

First, let’s talk about the texture of a scone. I’ve had scones that were made by folding and rolling the dough a few times to achieve “layers.” They were delicious, but uh uh. If you want layers, I’ll give you Croissants, Danish or Butteries. 

I’ve also had scones that were fluffy or cakey. Uh uh. A proper scone has a certain characteristic texture, and that’s not it. Following the recipe directions below should give you the proper texture. More crumbly than flaky, drier perhaps than an American biscuit but not dry.

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Now, let’s talk about the shape. You can make them round or you can make them wedge-shaped. One is not more “correct” or “British” or “authentic” than the other. If you prefer round scones, cut the dough with a round cutter (2-inch/5 cm maximum). 

But I nearly always make the wedge shape, for two reasons: 1) That’s the way my mother and her mother and her mother’s mother made them since the 1880s or earlier in northwest England, and 2) It uses all the dough the first time around, so there are no scraps that have to be worked together for a second cutting.

This is perhaps a bit more butter and sugar than my grandmother used but not so much as what some American scone recipes call for. But you want to taste the butter, right? And my mother and I were never ones to pile on the jam quite like my grandmother, so a little more sugar than she used is called for.

The scones I baked today were for elevenses (British English for midmorning tea break). For an afternoon tea, I serve clotted cream, lemon curd and raspberry or strawberry jam with the scones. For everyday tea, though, I enjoy them unadorned.

Of course, I’m being terribly opinionated about all this. But if you offer me a scone made by another method along with a nice cup of tea, I’m not going to turn it down! What are your preferences and opinions on scones? Round or wedge? Plain or fruit?

Classic Scones - Traditional Scones

(Makes 16 scones)

1/2 cup (4 fluid ounces/118 ml) milk
2 teaspoons cider vinegar
2 dip-and-sweep cups (10 ounces/283 grams) unbleached all-purpose flour
1/4 cup (1.75 ounces/50 grams) sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons (3 ounces/85 grams) cold unsalted butter, coarsely shredded or cut into little cubes
Finely grated zest of one medium orange or lemon, optional

1/2 cup (2.5 ounces/71 grams) dried currants or other chopped dried fruit, optional
1 large egg (medium, if you’re in the UK)
1 teaspoon vanilla extract

1 Preheat oven to 500F/260C/Gas10. In glass measuring cup stir together cider vinegar and milk. Let stand to thicken a bit for 5 minutes as you proceed. Line a large baking sheet with parchment and sprinkle a bit of flour lightly in two 6-inch circles.

Tip: My OXO Good Grips bench scraper has a 6-inch ruler on the edge of its stainless steel blade, making it a perfect multi-use tool for making scones.

2 In medium mixing bowl whisk together the flour, sugar, baking powder, baking soda and salt. With your fingers, rub the butter (shredded with the Microplane extra coarse grater) into the flour mixture until it resembles coarse meal or fine breadcrumbs. Mix in the orange zest (Microplane zester grater) and dried fruit to coat and separate. Add the egg and vanilla to the soured milk and whisk together; remove 1 tablespoon of the mixture to use as an egg wash.

Tip: It’s best to keep ingredients cool. If it’s a hot day, or your hot little hands are making the butter melt, pop your mixing bowl in the fridge or freezer for a few minutes.

3 With a large fork stir the wet mixture, a little at a time, into the dry mixture and gently mix until just combined. You may not need to use all of it (or you might need to add a bit more milk); use just enough to make a soft, but not wet or sticky, dough. Do the final mixing with your hand; the dough should not be sticking to your hand or the bowl. Do not knead; there's no need to knead!

4 Divide the dough into two roughly equal (no need to weigh, but I love my food scale) smooth balls and place them on the floured circles and gently pat the dough, dusting with flour as needed, into two 5.25- to 5.5-inch (14 cm) rounds. Take a moment to make sure your discs are smooth and flat, almost 1-inch (2.5 cm) thick, and have smooth, straight edges. With a bench scraper or long sharp knife, cut each round into 8 wedges. Pull the wedges out and space them an inch or two apart.

Tip: Again, if it’s a hot day, or the heat of your hands has softened the dough, pop your baking sheet in the fridge to cool the discs off before cutting them into wedges.

5 With silicone pastry brush, brush tops only with the reserved tablespoon of milk-egg mixture. Place in oven, and immediately reduce oven temperature to 400F/205C/Gas6. Bake for about 15 minutes or until golden brown. Put on the kettle and make a proper cup of tea. Enjoy the delightful repast!

For how to throw an afternoon tea party and a roundup of afternoon tea recipes, see Afternoon Tea Party Tips.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites.

Jean

Peach-Berry Crumble Cake

Peach-Berry Crumble Cake is for those occasions when you’re in the mood for a crumble but you don’t have enough fruit. Or when half the family wants crumble, and the other half wants cake.

People always ask me for this recipe, so that’s a good sign you’ll like it, too. And it’s so easy. No need to bust out the big stand mixer, just use a hand mixer or even a spoon.

The most important part of any recipe that includes peaches is, of course, the peaches. A friend told me yesterday that she doesn’t buy peaches anymore because she never gets good ones.

If you have that problem, just do what I do: go by color and smell. Look for yellow peaches with good color and no green shoulders (area around the stem). Then give each peach the sniff test. If it doesn’t smell peachy, it won’t have much flavor.

Are you a peach fan? What is your favorite summer fruit?

Peach-Berry Crumble Cake

(Makes one 8-inch/20-cm square cake, 8 or 9 servings) 

The Crumble

3/4 cup (3 ounces/85 grams) rolled oats
1/2 cup (2.5 ounces/71 grams) unbleached all-purpose flour
1/4 packed cup (1.75 ounces/50 grams) dark brown sugar
1/4 cup (1 ounce/28 grams) finely chopped pecans
1/4 teaspoon salt
1/4 teaspoon cinnamon
6 tablespoons (3 ounces/85 grams) unsalted butter, cold, coarsely shredded

The Fruit

1 to 1 1/4 cups (about 6 ounces/170 grams) fresh blueberries
1 cup chopped yellow peaches

The Cake

2 teaspoons cider vinegar
Enough milk to make 3/4 cup (6 fluid ounces/177 ml)
1 1/2 dip-and-sweep cups (7.5 ounces/213 grams) unbleached all-purpose flour
3/4 cup (5.25 ounces/149 grams) sugar
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons (4 ounces/113 grams) unsalted butter, room temperature
2 large eggs, room temperature

1 teaspoon vanilla extract

1 Preheat oven to 350F/180C/Gas4. Butter (or spray with cooking spray) an 8-inch square baking dish. In small 1.5-quart mixing bowl, whisk together oats, flour, sugar, pecans, salt and cinnamon. With your fingers, rub the butter into the dry mixture, leaving some larger chunks of butter. Remove 1 cup of crumble from the bowl.

2 Prepare fruit. I rarely peel peaches for anything, just scrub them well. Measure vinegar into 1-cup glass measure; add enough milk to make 3/4 cup. Stir and let stand about 5 minutes to thicken a bit while you proceed.

3 In medium 2.5-quart mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt. Add the softened butter; with electric hand mixer, mix on low speed until cut in. Add soured milk, eggs and vanilla. Mix on low speed for 30 seconds to combine, then on medium speed for 1 minute.

4 Pour into prepared pan. Scatter 1 cup of the crumble over the batter, add a layer of fruit, and top with remaining crumble. Bake for 45 to 55 minutes, or until golden and a toothpick inserted in the center comes out clean.

5 Cool in pan on wire rack for 20 minutes to serve warm, or let cool completely and serve at room temperature.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites.

Jean

Sunflower Seed Romesco Sauce

Romesco is a nut and red bell pepper-based sauce that originated in Catalonia, Spain, and was served with the local catch. Served with seafood, escargot, poultry, lamb, vegetables, it’s good on just about anything!

Sunflower Seed Romesco Sauce is one of less than a handful of recipes on my blog that is not my own recipe. It was sent to me by my friend Jo who just made it for a dinner party where it was a huge hit. She can’t remember where she got it, but I think it may have been Sunset magazine.

Of course, I made a couple of changes. Was out of sherry vinegar, so I used red wine vinegar. Was out of flat-leaf parsley and had some cilantro I wanted to use up, so I used cilantro. I recommend it! And I changed some amounts. Oh and I left out the garlic; trust me, you won't even miss it.

I used just 3 tablespoons of tomato paste, not wanting the sauce to be too tomato-y, and it wasn’t. Four tablespoons would probably be fine, too. This stuff is seriously good! 

Today I put it on an organic grass-fed burger. Tomorrow? Chicken, roasted potatoes, vegetables, salad, sandwiches, pasta, a dip for crudites—I might just eat it by the spoonful right out of the jar! 

Takes no time at all to make. I made it in my blender (Blendtec 725), but it can also be made in a food processor. Poured it into a pint jar. Now I'm wondering how well it would freeze. I'll freeze a small jar and let you know.

Update 07/22/18: I thawed the frozen jar overnight in the refrigerator and tried it this morning. It was wonderful! So I'm going to make another batch today to freeze in two half-pint jars. 

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Sunflower Seed Romesco Sauce

(Makes about 2 cups)

1/2 cup unsalted sunflower seeds, toasted in small dry skillet 

1/2 packed cup jarred roasted red bell peppers

1/2 packed cup cilantro or flat-leaf parsley

3 or 4 tablespoons tomato paste

1/3 cup extra virgin olive oil 

1/3 cup water 

2 tablespoons red wine vinegar or sherry vinegar 

1 teaspoon smoked paprika 

1/4 teaspoon salt 

1/8 to 1/4 teaspoon cayenne

1 Put all the ingredients in food processor or blender; process or blend until as smooth as you like it. 

2 Taste and adjust seasoning.

3 Cover and chill for up to 5 days. Haven't tried it yet but am told it can be frozen for up to 3 months.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites.

Jean