Ok, so, I have a soft heart for some stories and hate to see what’s happened to Susan Boyle. I don’t understand the “build them up just to tear them apart” mentality. So, in honor of dear Susan and her valiant efforts on “Britain’s Got Talent,” we’ll have an English-inspired meal this evening.
We’ll start with dessert. I love scones more than I should admit. This is THE BEST scone recipe I have ever found. Greer and I make it often during winter, but it’s good any time of year.
Recipe(tried): Orange Glazed Cranberry Scones
2 cups unbleached flour, plus more for rolling berries (I used regular all-purpose flour)
1 tablespoon baking powder
1 teaspoon salt
1/3 cup sugar
1/4 cup unsalted butter, chilled and cut in chunks
3/4 cup buttermilk or cream
1 cup dried cranberries
Preheat oven to 400 degrees F.
In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly. Cut in butter using 2 forks or a pastry blender. The butter pieces should be coated with flour and resemble crumbs.
In another bowl, mix buttermilk and egg together, and then add to the flour mixture. Mix just to incorporate, do no overwork the dough.
Roll cranberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked. Fold the cranberries into batter. Drop large tablespoons of batter on an ungreased cookie sheet.
Bake for 15 to 20 minutes until brown. Cool before applying orange glaze.
2 tablespoons unsalted butter
2 cups powdered sugar, sifted
2 oranges, juiced and zested
To prepare Orange Glaze: combine butter, sugar, orange zest, and juice over a double boiler. Cook until butter and sugar are melted and mixture has thickened. Remove from heat and beat until smooth and slightly cool. Drizzle or brush on top of scones and let glaze get hazy and hardened.
From there, we’ll do a variation on fish and chips:
Baked sweet potato chips (don’t laugh if you haven’t tried them)
Peel and cut up three large sweet potatoes. Drizzle a tablespoon or two of olive oil on French Fries and toss. Bake for about 25 minutes at 400 degrees or until chips/fries are crispy. Season with McCormick’s Seasoning Salt. Eat with Ranch Dressing. Yum. Yum. Yum. My kids LOVE these.
I’ve never tried this baked fish recipe, but I’m willing to give it a try. You can cook the fish and potatoes at the same time. See what you think and let me know:
- 1 1/2 tablespoons olive oil
- 3/4 cup fresh white breadcrumbs
- 1/4 cup fine cornmeal
- 1/2 teaspoon paprika
- 4-6 pieces skinless boneless haddock fillets or cod fish fillets
- 2 tablespoons flour, seasoned with
- salt and pepper
- 1 egg white, beaten
- nonstick cooking spray
- Preheat oven to 400 degrees.
- Meanwhile, prepare the fish. Mix together the breadcrumbs, cornmeal, and paprika in a bowl. Dip haddock or cod fillets into the flour, shake well to remove excess, then into egg white, and finally into the crumbs mixture until evenly coated.
- Place on baking sheet sprayed with cooking spray. Cook 12-15 minutes until cooked through and golden. Serve with the sweet potato chips.