Late autumn update/menu is back!

After a recent hard frost

Baking season is definitely here and autumn colors are gone for the most part. Holiday menus are already being planned and there’s more of an itch to get into the kitchen. For me it’s still about crisp fresh mornings, heavy frosts, bright blue skies with longer shadows and perhaps just a hint of the first snowflakes that might soon appear.

My menu page has been resurrected for those of you locals who might be interested in some goodies over the next couple of months.

I’m in the throes of planning for a class on afternoon tea with treats the likes of scones, shortbread, financiers and madeleines. Oh boy!

Pumpkin scones

I’ve baked up some delightful autumn pastries for Kim and her peeps down the street.

Pumpkin pecan Danish

Cinnamon swirl buns

My bread project is slowly coming to a finale as I draft a post about the dough that has become my fave of late. Mmmmm!

Sesame knots and simple butter brushed rolls

The Fulton farmer’s market has wrapped up the spring/summer/autumn season.

Enjoy the days ahead everyone.

On an end note, let me share just a few more images of autumn’s last breaths.

Fairy hair?

A few weeks ago

Frosted growth along the walking path

I hope to be back soon with more baking goodness!

Pumpkin scones

When one has some pumpkin on hand for a certain project, invariably there is always some left. What to do with It? Make pumpkin scones, of course.

Before I proceed, check out the plate above - the result of my first ever pottery wheel session with a local Grand Rapids potter, Kate Lewis. She does the pottery for one of our favorite restaurants, Sovengard and offers one-on-one wheel sessions for anyone with an interest in the craft. It was great fun - I shaped 3 plates, a cup and 2 bowls, one of which was pretty wonky but will serve nicely as a snack or nut bowl for those oh-so low key occasions. I chose the glaze colors and she did the rest. Et voila!

For this treat I tweaked my base recipe, making a number of changes resulting in this recipe with added spices, pumpkin purée and a butter bump up. As with all scone and biscuit recipes, keeping the butter, cream and egg cold and working quickly, efficiently and with purpose without overworking the dough is très important.

The steps are the same as my typical classic recipe, adding the spices in with the dry ingredients and the pumpkin purée in with the cream and egg.

For baking I suggest doubling the sheet pan to protect the bottoms from darkening too much. It worked out well with these - lovely crisp outside, moist and tender crumb inside and a subtle taste of pumpkin and spice. One could certainly opt for a maple syrup/confectioner’s sugar glaze once cooled, although I went with a brushing of cream and a sprinkle of raw sugar before baking to achieve that wonderful exterior crunch.

For my taste test I dolloped on some blackberry jam (although most any jam will do).

Too bad the Steve-meister doesn’t like pumpkin. I brought some over to Mom for her enjoyment and popped a few in my own freezer for future breakfast treats for visitors. One can never be too prepared, particularly with the holidays fast upon us.

Have fun creating your own treat with leftover pumpkin! So much to bake and so little time! Don’t ya just love that plate!!

Strawberry shortcake

Recognizing the fleeting yet delicious strawberry season here in west Michigan I just had to share a little something with you on June’s quintessential summer dessert - strawberry shortcake.

What a difference between the often gargantuan looking engineered strawberries that we get from California and the smaller, succulent and so tasty berries from our local growers. Oh my.

California vs. Michigan

Whether you like yours assembled with a crumbly scone/shortcake/biscuit or a wedge of angel food or sponge cake, with lightly sweetened whipped cream or a scoop of chilly ice cream (think vanilla, strawberry or pistachio!), it’s definitely a seasonal favorite.

The spring board for this off-the-cuff post was a shortcake made recently during a teen’s summer culinary camp session at Sur La Table where I teach baking and pastry classes. The recipe is very similar to my usual scone recipe with a couple of tweaks: more cream and no egg. The result, especially warm from the oven, has just the right crispness on the surface and a dense yet light melt-in-your-mouth texture inside. Yum. Yum.

And ya wanna know the cool part? The dough is made in the food processor! I’m here to tell you that I’ve been a staunch “by-hand” scone and flaky pie dough maker for a long time without the need (or desire) for gadgets. Give me a simple dinner fork, bowl scraper, bench scraper, small offset spatula, paring knife, silicone spatula for many dough mixing and bench top projects and I’m in heaven.

Ahhh . . . . but wait. I am now on the best of terms with the food processor for those flaky doughs made with cold cubed butter - quick pulses and voilà! Think your best pâte brisée, quick puff pastry, buttery scones and biscuits - all of ‘em!

Here’s the shortcake recipe:
1. Heat the oven to 425ºF. Have a parchment lined sheet pan ready.
2. Cube 113 g (1 stick/4 ounces) cold unsalted butter and hold it in the freezer until ready to mix.
3. Have one cup of cold heavy cream standing by in the fridge.
4. Place 260 g (2 cups) all purpose flour (or 60 g whole wheat pastry flour + 200 g a.p. flour), 50 g (1/4 cup) sugar, 8 g (2.5 teaspoons) baking powder and 1/4 teaspoon fine sea salt in the bowl of a food processor. Pulse it a couple of times to mix.
5. Add the cold cubed butter and pulse briefly several times to break it up - you WANT pea to pecan-half size pieces of butter left!
6. Add the cream and pulse again briefly several times just until the dough comes together.
Turn the mixture out onto a lightly floured surface and lightly squeeze any clumps together. Don’t overwork. Form a 4”x8” rectangle and cut 8 squares.
7. Place the squares on the prepared sheet pan, brush tops with cream and sprinkle with coarse sugar. Place the sheet in the freezer for 10-15 minutes then bake about 15 minutes until the tops are golden brown.
8. Cool or serve still slightly warm with fresh strawberries and whipped cream or ice cream of choice.

Either split your shortcake/fill it/cap it and top with berries and cream or simply leave it whole and pile on the goods, it’s up to you. You can even chunk it up in a bowl and crown it with creamy, fruity goodness. Any way you do it, it’s superb!

Here’s to lots more summer berries. Enjoy!

Boston teatime No. 2

This past week on a sunny, but chilly November day I met up with sister-in-law Dorothy for another afternoon tea adventure in Boston. Our destination this time was the Langham Hotel on Franklin Street not far from Downtown Crossing.

We had decided that, before heading to Beantown, an IKEA stop was in order, so we met up in Attleboro MA, and partnered up in my Subaru.  We made it to Stoughton's IKEA in no time and, after a leisurely stroll through the store (which was not very busy on a Wednesday morning) we made our few purchases and then - on to the big city!

Driving north and exiting into Boston off I-93 has always been a challenge.  The nexus of interstate, Mass Pike, service roads, and poorly marked exits is soooo confusing!  Needless to say, we got all turned around and ended up heading west on the Mass Pike.  But, we were able to take the U-turn back into Boston and, with Dor's guidance, we exited at Copley and handily made our way to the Boston Common Garage to park.

A brisk stroll across the Common led us to Winter St. on through Downtown Crossing, where we saw the Macy's Christmas tree being decorated, and eventually to Post Office Square and the Langham.

We soon found ourselves in the Langham’s lobby, which, as it turns out, is also home to The Reserve, where we would be enjoying our afternoon tea experience.  We found the ambience inviting with a casual yet elegant feel.  A very pleasant spot to while away a couple of hours.

I had made a reservation ahead of time, and it turned out that we were the only ones there at 2 pm for the "Tiffin Tea".  In the photo above you'll see in the far upper left corner our white table-clothed spot.

Once seated at our table with a view back out toward the lobby we were presented with the menu as well as the Harney and Sons tea selections for the day.

There were a few additional specialty tea selections as well.

After savoring the aroma of a number of the tea choices Dor opted for pomegranate oolong, and I went for one of the specialty blends, a black tea likened to an English Breakfast (the one on the top right above).

Not long after we had made our tea selections we were served two plates, one with our tea sandwiches and the second with our sweet treats. We wondered where the third plate was and were also disappointed in the lack of the classic three tiered server placed directly on the table, which typically serves as a center piece.

But have no fear - a basket of warm scones arrived and was placed on the table-side server stand where we could access it easily.  And, of course, it was accompanied by three classic garnishes - strawberry jam, clotted cream and lemon curd.  Oh boy, we were in for a treat!

After the obligatory 3-minute steep (with mini hourglass timer table-side) our server poured our tea, and we started in on the sandwiches, which were presented simply and attractively on Wedgwood china.

The standard fillings of egg salad, chicken salad, cucumber and salmon were all delicious, although a couple of the breads were a bit dry.  Dor and I agreed that the highlight was the oh-so-moist and slightly sweet Boston brown bread with salmon - an unexpected but tasty combo!  It brought back memories of my mom baking Boston brown bread in cans oh those many years ago.

We paused a bit, sipping our delicious teas, before starting in on the scones.  They were just the right texture, broke apart nicely with a perfect crumb, just ready to be topped with the quintessential garnishes.

As I observed the somewhat pale exterior I thought a brush with milk or egg wash and a sprinkle of sugar before baking would have added that just-right final touch to these otherwise stellar scones. And, although the jam, clotted cream and lemon curd married nicely with the buttery crumb, the curd could have had a brighter,  more lemony flavor.

On to the sweets!

The tartlet was a pleasing combination of a smooth sweet potato custard filling, gooey marshmallow atop and a crisp crust, although the aftertaste of the crust was bland and not terribly flavorful.

The most disappointing of the group was the iced autumn spice cake - very dry with an unappealing mouth feel and little flavor.

The pecan shortbread was right up my alley - crisp, light and buttery!  Perfect with a cup of tea!

While the cranberry white chocolate cheesecake pop had a nice texture and flavor, the pop thing is a bit too trendy for my tastes.  But hey, that's just me!

All in all Dor and I found this tea experience a notch above the Boston Harbor Hotel (see my post from 9/24/14) in terms of the over all flavor of the food (especially the scones!).  The teas were delicious, but we noticed how quickly the hot water in our teapots became cold.  We missed the tiered food centerpiece and thought the service in general could have been a little more attentive.

Yes, The Reserve offers a calm and pleasant atmosphere, and afternoon tea is a great way to enjoy a relaxing couple of hours in Boston.

Just how good are the pastries at King Arthur's café?

During my recent 4 day artisan bread class at King Arthur Flour, I simply had to do a petite sampling of a couple of my favorite pastries - croissants and scones.  So, one morning I arrived early and picked up a cup of coffee, a croissant and a blueberry scone.

The croissant had a classic appearance,

and when I pulled off an end, there were those lovely golden exterior shards that fell onto the plate.

The interior had a nicely laminated airiness,

and the flavor was pleasant with just the right buttery mouth feel.  Biting into the croissant yielded that crispy exterior and airy, yet substantive interior.  All in all I'd give it a thumbs-up!

Here's a quick observation regarding the croissant's shape.  I was taught that in France, if the croissant ends are turned in (as this one's are) then it is NOT an all butter croissant.  If the croissant is straight, it IS all butter.

Now, I will admit that I didn't ask the staff whether their croissants are all butter, but I did observe the large butter blocks being formed in the production kitchen, so I think they must be.

The blueberry scone looked pretty classic.

I broke off a piece,

and upon tasting found it to have a just-so hint of exterior crunch, a pleasant flavor, packed with blueberries but a bit too cakey on the inside.  I'd still give it a thumbs up.

Tasting and comparing flavors and textures is great fun and a wonderful way to discover more about how you might want your own pastries to turn out.

It's all about learning!