Wow its been a busy week in a half to say the least x_x. The apple turnovers did turn out great though that at least I can say, everyone including myself were thoroughly impressed. Since then Ive gotten pretty bold in expanding my culinary skills and silently I keep waiting for the day when I eat something I make that makes me wish I didnt have my taste back, so far though it hasnt happened. The other night though I thought would be the night that would make me hang up my apron and hang my head in shame. I decided to make Sherried Brisling on Toast. Yes I know Ive been watching the FoodNetwork again, really seems like the only channel I can stand to watch for any amount of time at night now-a-days everything else seems to be some stupid reality tv show. Besides when watching FoodNetwork it seems Im always inspired to try my hand at something new and shape the recipe into my own concoction.
Anyways for those who dont know what brisling are, they are sardines, you know those little oily fish that are packed in a tin usually. Now personally I like fish, and love going out for sushi and sashimi but have always been leery of sardines, because they are known for their over powering fishy taste. However for whatever reason I decide to give the recipe a try, to the joy of everyone in this household (sarcasm), the smell coming from the kitchen once I opened the tins did not inspire faith in anyone (well other than the household cats) either. But I bravely held my breath and carried on with my plan to complete dinner. Well sometimes I can really be a ditz and apparently that night I was because I ended up burning the toast (not bad enough to set off any smoke alarms nearby but still). Even with the burnt toast the dish came out fantastically. The smell coming from the kitchen was misleading for the sardines didnt taste all the fishy and didnt make anyone sick.
Today because I had nothing better to do, or maybe because I was procrastinating I decided to get some baking done. I ended up making black raspberry and ginger scones, lets just say the smells coming out of this kitchen earlier were practically orgasmic. I have to say that one of my favorite smells is black raspberries when they are in the form of some baked good. Warm scones, with a drizzle of honey and a hot cup of tea made this afternoon a wonderful place to be in. So anyway here is the scone recipe if anyone feels the need for them, they taste great when they are still warm, with dark honey drizzled on top and a little bit of butter, or if you are lucky to have clotted cream.
Black Raspberry Scones
2 cups all-flour
3 tablespoons sugar
1 tablespoon baking powder
teaspoon salt
1 tablespoons unsalted butter, cut into four pads, and room temp
1 cup heavy cream
1 cup frozen black raspberries, thawed
1 teaspoon freshly grated ginger root
1 Adjust an oven rack to the middle position and heat the oven to 450 degrees. Wisk the flour, sugar, baking powder and salt in a medium sized bowl until well blended. Add the butter and ginger and mix until the mixture looks somewhat like wet sand.
2 Add the thawed black raspberries and use your hand to mix them in so you dont end up smashing them up, once they are thoroughly covered add the cup of cream and either continue to mix by hand or with a silicon spatula (the whole thing is going to become very sticky but dont worry)
3 Lightly flour the counter and turn the dough out onto it, then dust your hands with flour and a little of it on top of the dough and start to kneed. The dough is going to stick to your fingers and a bit to the counter no matter what, so if you feel the need to add more flour try to resist. Press the dough into a 9inch cake pan, unmold the dough and cut it into 6 wedges and place on an ungreased backing sheet.
4 Bake for about 12 to 25 minutes or until you can poke a tooth pick through the thickest part and come away free with no or little crumbs. Cool on a wire rack for at least 10 minutes, serve warm or at room temperature.
Anyways for those who dont know what brisling are, they are sardines, you know those little oily fish that are packed in a tin usually. Now personally I like fish, and love going out for sushi and sashimi but have always been leery of sardines, because they are known for their over powering fishy taste. However for whatever reason I decide to give the recipe a try, to the joy of everyone in this household (sarcasm), the smell coming from the kitchen once I opened the tins did not inspire faith in anyone (well other than the household cats) either. But I bravely held my breath and carried on with my plan to complete dinner. Well sometimes I can really be a ditz and apparently that night I was because I ended up burning the toast (not bad enough to set off any smoke alarms nearby but still). Even with the burnt toast the dish came out fantastically. The smell coming from the kitchen was misleading for the sardines didnt taste all the fishy and didnt make anyone sick.
Today because I had nothing better to do, or maybe because I was procrastinating I decided to get some baking done. I ended up making black raspberry and ginger scones, lets just say the smells coming out of this kitchen earlier were practically orgasmic. I have to say that one of my favorite smells is black raspberries when they are in the form of some baked good. Warm scones, with a drizzle of honey and a hot cup of tea made this afternoon a wonderful place to be in. So anyway here is the scone recipe if anyone feels the need for them, they taste great when they are still warm, with dark honey drizzled on top and a little bit of butter, or if you are lucky to have clotted cream.
Black Raspberry Scones
2 cups all-flour
3 tablespoons sugar
1 tablespoon baking powder
teaspoon salt
1 tablespoons unsalted butter, cut into four pads, and room temp
1 cup heavy cream
1 cup frozen black raspberries, thawed
1 teaspoon freshly grated ginger root
1 Adjust an oven rack to the middle position and heat the oven to 450 degrees. Wisk the flour, sugar, baking powder and salt in a medium sized bowl until well blended. Add the butter and ginger and mix until the mixture looks somewhat like wet sand.
2 Add the thawed black raspberries and use your hand to mix them in so you dont end up smashing them up, once they are thoroughly covered add the cup of cream and either continue to mix by hand or with a silicon spatula (the whole thing is going to become very sticky but dont worry)
3 Lightly flour the counter and turn the dough out onto it, then dust your hands with flour and a little of it on top of the dough and start to kneed. The dough is going to stick to your fingers and a bit to the counter no matter what, so if you feel the need to add more flour try to resist. Press the dough into a 9inch cake pan, unmold the dough and cut it into 6 wedges and place on an ungreased backing sheet.
4 Bake for about 12 to 25 minutes or until you can poke a tooth pick through the thickest part and come away free with no or little crumbs. Cool on a wire rack for at least 10 minutes, serve warm or at room temperature.
i love food network!!!