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Showing posts from June, 2016

Raspberry Almond Scones

2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons granulated sugar
1/2 teaspoon salt
6 tablespoons cold, unsalted
butter, cut into 1/4-inch cubes
1 cup heavy cream
1/4 teaspoon almond extract
1/3 cup sliced almonds
1 cup fresh raspberries

For the Almond Glaze:
1 cup powdered sugar
4-5 tablespoons heavy cream or milk
1/2 teaspoon almond extract
1/4 cup sliced almonds, for garnish

Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or a nonstick pad and set aside.

In a large bowl, whisk together flour, baking powder, sugar, and salt. Quickly cut in the butter, using your hands, two knives, or a pastry blender. Mix until mixture resembles coarse meal, with a few larger butter lumps. Pour 1 cup of heavy cream and almond extract over the ingredients and stir with a spatula until dough begins to form. Don't over mix. Gently fold in sliced almonds and raspberries. The raspberries will get a little smashed, but that is ok. The scones will still b…

Grecian Dutch Oven Chicken and Potatoes

It's true that some of the best dishes are created in a dutch oven. This is one of them! You can do this at home in your oven, or if you're a pro with the charcoal method, when you camp.

whole chicken
1 lemons, sliced into thin rounds
1 TBS chopped garlic
1 TBS dried oregano
salt and pepper
2-3 pats of butter
8 russet potatoes, peeled and thickly diced

Preheat oven to 375 degrees. Put whole chicken in the center of the dutch oven, surround it with the potatoes, and generously salt and pepper it.  Add the garlic and oregano and spread it around evenly. Place the lemon slices and butter pats on top.

Add lid and cook 1½ hours, you want the temp to get to 165 degrees for a chicken. Let dutch oven sit for 10 minutes after removing from oven to allow for carryover cooking, and so the juices have a chance to rest.

Remove from pan, and carve!

Adapted from sweetdesigns.com