RECIPE: CRANBERRY ORANGE SCONES

Cranberries are not just for the holidays… I love the dried cranberries all year long. While I use the Craisins dried cranberries in this recipe, you can use something else if you prefer but do not use frozen fruit. Fresh cherries and fresh blueberries work very well. Enjoy!

CRANBERRY ORANGE SCONES

1 3/4 cups flour

1/4 cup sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

5 tablespoons chilled unsalted butter. cut into pieces

6 tablespoons half-and-half

1 large egg, beaten

1/2 cup dried cranberries

1 teaspoon orange zest (save orange for the glaze)

Orange Glaze

1 cup (120g) Confectioners' sugar

2-3 Tablespoons (30-45ml) fresh orange juice

Directions:

Preheat oven to 400ª F. Line a baking sheet with parchment paper.

In a bowl by hand, blend together flour, sugar, baking powder, salt, and butter.

Add the half and half, beaten egg, cranberries, and 1/3 teaspoon orange zest; mix until the dough holds together.

Turn the dough out onto a lightly floured surface. Pat the dough into a ½” round circle and fold both sides to the middle. Pat it out into a circle and repeat two more times. Use flour as needed to keep the dough from sticking but do not over flour- it will result in dry scones.

Pat the dough out again to a 1/2-inch-thick round. Cut into 8 wedges or use a biscuit cutter and cut into rounds, if you prefer.

Transfer the wedges to the prepared baking sheet. Bake for 14 minutes or until golden brown. When they come out of the oven, brush with a small amount of melted butter and sprinkle with a tiny amount of sugar.

Serve warm with butter, jam, clotted cream, or your favorite fruit compote.

These can also be frozen and baked at a later time.

RECIPE: FRENCH CASSOULET MADE EASY AND FAST

I was home recently, recuperating from Covid and I decided to make a quick version of a French peasant dish called cassoulet. It is something I discovered from my travels in France but this is a much faster, cheaper version and I happened to have all of the ingredients in my pantry or freezer. I learned this from Jacques Pepin; he is a master when it comes to using what you have in your freezer and pantry. Serve it with a slice of warm crusty bread. It is cozy and comforting, just the ticket as the weather turns colder or you have a cold. 🤧

QUICK CASSOULET

1 teaspoon olive oil

4 sausages- I used chicken sausage

1/2 yellow onion, chopped into large pieces

3 carrots, peeled and cut into large chunks

1 cup chicken broth

1- 14.5 ounce can diced tomatoes

1 can Cannellini beans, drained

2 bay leaves

1/4 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon ground black pepper

And while the carrots are not traditional for this dish, I added them plus 1 cup spinach to add some color and nutritional value.

DIRECTIONS:

Heat olive oil over medium heat in a large skillet and add the sausage. Brown well on all sides. Add the onion and cook until translucent. Add the carrots, chicken broth, tomatoes, bay leaves, thyme, salt, and pepper and cook until the carrots are fork tender, about 12 minutes.

Add the drained Cannellini beans and 1 cup spinach, if using. Cook another 5 minutes. Check the seasoning; adjust if necessary. Serve with a slice of crusty warm bread.

PS- for those like me who are trying to improve their nutrition, Cannellini beans are a good source of:

Iron: 6.6mg per cup (170g)

Potassium: 1004mg per cup (170g)

Magnesium: 100mg per cup (170g)

Calcium: 161mg per cup (170g)

Folate: 138mcg per cup (170g)

Vitamin B6: 0.6mg per cup (170g)

RECIPE: INA GARTEN'S ICED HERBAL TEA

I MADE INA’S ICED HERBAL TEA AND I LOVE IT!

I recently made the Barefoot Contessa Ina Garten’s Iced Herbal Tea and it is so good. As a southerner with an affinity for iced tea, I do occasionally make iced tea with Earl Grey or Constant Comment, so I thought this was worth a try. It is a perfect summer drink and even a nice “mocktail” option when you need one. I topped it with a bit of club soda to brighten it up. That makes it feel more like a cocktail. Here is Ina’s recipe:

ICED HERBAL TEA

INGREDIENTS

4 Celestial Seasonings Lemon Zinger tea bags

4 Celestial Seasonings Red Zinger tea bags

4 cups boiling water

4 cups pure apple juice

DIRECTIONS: Steep the 8 tea bags in 4 cups of boiling water for about 10 minutes. Discard the tea bags. Combine tea with the apple juice and refrigerate until cold. Serve over ice. Top with a splash of club soda, if desired. Garnish with lemon wheel.