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My Husband Likes to Bake, So I Let Him: Raspberry Scones

It’s not that I don’t like to bake – I do! But my husband has developed a talent and drive to bake which I will not discourage! He particularly enjoys baking goodies for breakfast – scones, muffins, coffee cakes, etc. He was whining a bit that he loves the flavor and texture of scones made with King Arthur Scone mixes, but feels they are too expensive. (They are! They run between $7-$9 for a package that makes a dozen – crazy!) We have started buying King Arthur Flour when it is on sale – I can’t articulate the difference. Perhaps it is a finer grind of flour, a different type of wheat – but baked goods are just better when made with this brand. They have a website, so you can order items directly from the company, but you won’t save a penny and it will probably cost more, so look in your local grocery store if you are interested in using their products (or keep checking their site for sales). It is a nice website, though! In a moment of inspiration, he looked up scone recipes on the site and found one that would accommodate the ingredients we had on hand, without a  pre-breakfast dash to the grocery store!

Raspberry Scones made with King Arthur Flour

It was a blueberry scone recipe – we didn’t have any, and it called for vanilla yogurt – also absent from the larder. What we did have was raspberries and a container of Greek-style Honey Yogurt – both acceptable substitutes! It also listed almond flavoring and lemon zest – neither of which went into this  batch. I didn’t miss them and you won’t either! The recipe on this PDF is the altered double-batch version he made for us. They are “dropped” instead of kneaded and cut-style scones and was the way the recipe was written.The scones were sweet and had a lovely vanilla-raspberry flavor! No jam or butter needed – all that is built right into the scone!

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Posted by on September 16, 2011 in Recipe

 

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A Work in Progress: Raspberry-Balsamic Reduction Sauce

I’ve had two fabulous meals at restaurants lately that inspired me to give reduction sauces a shot. I had the Chicken Marsala at The Main Street Ale House in Kingston that was so wonderful that I came >this< close to licking the plate. The other was Apricot Chicken at – of all places – The Olive Garden in Silverdale. Again, there was very nearly a plate-licking incident.

Both of these dishes had chicken breasts that were pounded nearly flat. OK – I have a breast-pounding mallet

Surely this device will pound a chicken breast nice & flat!

that looks like it could stop a moose in its tracks which I keep in the car for protection. Or in case I’m suddenly underwater and need to break a window. With the chicken breasts between 2 sheets of plastic wrap, I commenced pounding (with the smooth side of the mallet) until they were flat and the size of a salad plate. And, hey, it was fun! I sprinkled them with thyme and fresh ground pepper on both sides and put a little sea salt on one side only before cutting them into manageable sizes for grilling.

As I said, I never made a reduction sauce before and I didn’t want to muck up my experiment by actually researching the concept. Pshaw! So this is what I did:

  • In a large, deep sided skillet (large because I needed to add the grilled chicken later and I hate
    Raspberry Balsamic Reduction Sauce

    See - reduced by half!

    washing dishes) I melted 1/2 c. of seedless raspberry jam over low heat.

  • I added 1/3 c. balsamic vinegar, 3/4 c. apple juice (I used a small juice box of 100% juice), fresh ground pepper and 1 tbl. dried onion (handy for sauces when you only need a small amount of onion). I bumped the heat up to medium-high so it would come to a boil.
  • Once it was boiling, I reduced the heat to a simmer until it reduced by half and the chicken was ready to go in. I tossed in some fresh raspberries for color.
  • I coated the chicken in the sauce and let it simmer for 5 or 10 minutes so the flavors would meld.

It smelled like heaven and was very pretty to look at. Not to mention, quite tasty!

See how pretty?!?

Remember that this is a work in progress and that I had never made a reduction sauce before. My husband begged me to put the recipe on my blog so here it is! If you have made a reduction sauce before and what I am doing is horribly, horribly wrong, please let me know.

But if something this delicious is wrong, I don’t wanna be right!

 
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Posted by on April 8, 2011 in Information, Recipe

 

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