. . . february 11, 2007
Orange Coconut Scones
The Hi-Rise Bakery on Brattle Street in Cambridge is a paradigmatic structure of Massachusetts: a historic clapboard house frequented by the immoderately learned. The bakery counter occupies a small front room, a little cramped for the movement of patronage; the upstairs, however, gives way to the cafe seating area, two rustic rooms that are snug, unadorned and usually free of bustle.
My first visit there, I met up with Vincent, who inveigled me in something beyond debate over the cost of the sandwiches. I wanted a hot sandwich which was one dollar above the cold, pre-made ones. This dollar barrier was nearly impentrable, the divisive point between a casual lunch date and the haunting belief that one could get two sandwiches for that price someplace else.
Despite such cheapo histrionics, Vincent does come home on the occasion toting their confections and now even concedes that a loaf of Hi-Rise bread is good value. Among my favorites are the lemon curd cake and orange coconut scones. It struck me after eating the scone that this was something I could try to re-create in my kitchen. (I'm baffled by the composition of the lemon curd cake other than the obvious inclusion lemon curd.)
I made the orange coconut scones off and on since last summer without quite writing down the recipe and reconstructing it each time slightly different. This is the latest batch which I took pains to measure and then record and then misplace. To be honest I am not sure how it compares to the Hi-Rise version which is sold intermittently. But even if it's not a ringer, it is a creditable scone unto itself.
ingredients:
1 cup flour
2 tablespoons sugar
1 ½ teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sweet butter
1 cup sweetened coconut flakes
1/4 cup plus 2 tablespoons half & half or light cream
1/4 teaspoon orange oil or grated orange rind
continued . . .
Preheat oven 375°. In a medium-large bowl, sift flour, sugar, baking powder, baking soda, and salt. Cut cold butter into flour mixture until it resembles coarse crumbs with a few good size butter pieces remaining. Mix in coconut flakes.
In a small bowl, mix together half & half or light cream with orange oil. I use Boyajian orange oil which is cold pressed from orange rinds - this is *not* the same as orange extract. The orange oil is an extremely intense concentration that borders on caustic; use sparingly. Alternately you could use the zest of one orange. If you use the zest, mix it in with the flour-coconut mixture for more even distribution.
Make a well in the flour-coconut mixture. Pour the orange cream into the well and mix until the dough comes together.
Pat dough out into a six-inch circle on a floured surface. Cut into six wedges. Place scone dough onto a greased baking pan and brush tops with cream and sprinkle with sugar. Bake for 20 to 25 minutes or until bottoms are golden and the tops are just barely tanned. « hide
. . . february 1, 2007
Granola
ingredients:
1 ¾ cups rolled oats (not quick-cooking)
1/4 cup unsweetened shredded coconut
1/4 cup raw sunflower seeds
1/4 cup broken walnut pieces
1/3 cup raw whole almonds
2 tablespoons canola oil
1/4 cup honey
2 teaspoons natural peanut butter (smooth or chunky)
1 teaspoon molassses
1/2 teaspoon cinnamon
1/2 cup dried fruits (I use a combination of dried cranberries and raisins)
continued . . .
Preheat oven 325°. Mix together oats, shredded coconut, sunflower seeds and nuts in a large bowl.
In a small saucepan or microwaveable bowl combine the oil, honey, molasses, peanut butter and cinnamon. Heat just to liquefy the peanut butter. Whisk together and pour over oat-mixture. Stir together, distributing the honey-mixture over the oat-mixture. This process is best accomplished by squishing your hands around in the bowl. This might not be the most popular method depending on your self-perception of civility but it will get the job done.
Pour into a lightly greased 9 by 13 inch pan. Bake for about 40 minutes. Stir twice during baking to re-distribute the edges which brown faster.
The granola will be a bit wet when you remove it from the oven. It will crisp as it cools. Let cool completely before adding the dried fruits. « hide
