Thursday, November 29, 2012

Apricot Scones



           
Canterbury Apricot Scones
*******
I asked the village baker, Jeffrey Sweezy, for this recipe and he wrote it down for me on a scrap of paper! He’s was the baker at the little bakery in
Canterbury Shaker Village, New Hampshire when we were there, fall of 2000.
Makes 24 (cut recipe in half—makes a lot)

6 C flour2 TBL Baking powder
1 tsp soda1 tsp salt1 C sugar
½ lb Butter, cut in small pieces (or you can grate frozen cubes of butter into the flour mixture with the large holes on your grater OR pulse 15 times in food processor)
*
2 C buttermilk1 to 1 ½ C apricot pie filling, or apricot jam.**
 

  1. Stir or sift together flour, baking powder, soda, salt and sugar.
  2. Cut in butter by hand with pastry blender.
  3. Stir buttermilk in gently. Do not over mix.  Treat this dough gently as you would for baking powder biscuits or muffins.  Add more liquid if needed to get dough to stick together.  Knead gently 10 times to make a solid mass.
  4. Pat out into rectangle ¾ inch thick.  It should have a width of about 12 inches—the length depends on how thin you pat it.
  5. Spread rectangle with apricot filling, leaving ½ border.  Roll up into long log.  Slice ¾--1 inch thick with dental floss.  Lay sideways on parchment paper on a cookie sheet shaping each into an oval.
  6. Bake at 400° for 10-12 min.  Drizzle with powdered sugar icing.  (Put it in a tiny zip-lock bag and snip the corner barely to do the drizzling.)

**I found that the filling oozed out of the spiral scones as I sliced them.  What about spreading only a thin layer of filling, then when they are sliced and on the pan, squirt some filling in each scone.  Put the filling in a zip-lock back, snip the corner and squirt it in following the spiral.  Maybe it won’t work.

Farinata Chickpea Flatbread


Farinata Genovese: 
Ligurian Chickpea Flatbread

******* 
This is the thicker version of the previous Socca recipe.  In Argentina and Uruguay (where many thousands of Ligurian people emigrated between the 19th and the 20th centuries) farinata is known as fainá, similar to the original Genoese name fainâ. 
In Argentina it is often eaten on top of pizza (a caballo, i.e. horseback).  
It is also eaten smothered with Dulce De Leche or Jam/Jelly.

1 C chickpea flour
1 ¾ C water
¾ tsp sea salt (½ tsp table salt)
1 tsp, at ground Black Pepper
5 TBL olive oil, divided

Optional spices:  amchoor, ground coriander, ground cumin, cayenne, garlic powder, etc.

To the batter stir in any of the following (or not):
Chopped tomatoes
½ large onion, sliced
Chopped green onions
Chopped cilantro

1.  Sift chickpea flour into a bowl. Add salt, then slowly add the water, whisking to eliminate lumps. Stir in 2 tablespoons olive oil. Cover, and let sit for one hour (or up to twelve). The batter will thicken and should be about the consistency of heavy cream.
2.  Preheat oven to 400 degrees. Put a well-seasoned 10-inch cast-iron skillet over medium high heat and add 2-3 tablespoons oil into heated pan, swirl to cover pan evenly. When the oil is hot add onion and let it cook for one minute. Pour in batter and sprinkle top with Rosemary.
3. Drizzle a little olive oil over top and bake for 20-40 minutes until it is no longer custardy in the middle and it is firm with the edges set. Turn on broiler and broil top for a minute or two until it takes on a golden brown, spotty color.

4. Allow to set for a few minutes and then carefully remove from pan to a cutting board using two spatulas. Allow to cool briefly. Cut into wedges and season generously with black pepper. Best served warm.


  1. For a Farinata Pizza: Heat 1 tablespoon of the olive oil in a 12-inch nonstick ovenproof skillet. Stir the batter once, pour it into the skillet and drizzle the remaining 2 tablespoons of olive oil on top. Cook the pizza over moderately high heat until the bottom is golden and crisp and the top is almost set, 2 to 3 minutes. Burst any large air bubbles with the tip of a knife.
  2. Sprinkle the tomato, onion, Parmesan and pepper over the top, then place the skillet under the broiler and cook until the pizza is golden and crisp, 4 to 5 minutes. Slide the pizza onto a work surface, cut into wedges and serve hot.

Socca (Chickpea Crêpes)


Socca (Chickpea Crêpes)

                                                                 *******
Serves 4 (about 8 crêpes)

Chickpea flour crêpes originated in Genoa, Italy. It goes by different names in different parts of the world. 
This popular thin crêpe version, common in Nice, France, is called “socca”, and is served piping hot on pieces of paper (it’s basically a Niçoise pancake). A thicker version is called “farinata” in Genoa, Italy.  
It is a workingman’s morning snack, usually baked in brick ovens in pizza pans.  
In Tuscany it is called “cecina”.

I’d love to go to Nice just to find whose socca I prefer: Chez Pipo on Bavastro Street (a more authentic area of the port—fewer tourists), or Vieux Nice or René Socca.

You can keep the batter for up to 4 days in the refrigerator for instant snack making, or for a quick dinner crêpe.
It is usually eaten plain as a side, but you can also use it to wrap warmed shredded meats or stews.

1 C chickpea flour
1¼ C water, more if necessary to thin the batter
1 TBL extra-virgin olive oil plus more for oiling the pan and drizzling
½ teaspoon coarse (Kosher) salt, scant
Freshly ground pepper to taste (optional)

  1. In a medium bowl, sift the chickpea flour. Slowly whisk in the water, adding more by the teaspoonfuls to make a batter the consistency of heavy cream. Whisk in olive oil, salt and pepper. Transfer the batter to a pitcher or measuring cup with a spout to make for easy pouring. 
  2. Let batter rest for an hour, but 15 minutes is okay if you can’t wait.
  3. To cook single socca, preheat a large heavy nonstick skillet, or a well-seasoned cast-iron skillet, over moderate-high heat or under the broiler. Pour in a little olive oil and swirl or use a silicone brush to coat the pan. Frizzle a few rosemary leaves in the hot oil for flavor if desired.
  4. Pour about ¼ cup of the batter into the pan and tilt the pan to coat the bottom evenly with the batter and make a pancake between 1/16-inch and 1/8-inch thick (add more water to batter if necessary).
  5. Cook until firm, blistering and starting to burn, about 1 minute. Flip the pancake and cook another minute until the bottom side is golden. Slide onto cutting board, slice and shower with coarse salt, olive oil and pepper. Repeat with the remaining batter.

  1. To make silver dollar size pancakes, pour 2-inch circles around the edge of the pan, spaced 1/2-inch apart. Do not swirl. Cook until small holes pock the top and the bottom is browned, about 1 minute. Flip the pancake and cook another minute until the bottom side is golden. Eat with maple syrup, honey or jam.

Hawaiian Cornbread


Hawaiian Corn Bread
                                                 *******
This is a lot like the corn bread at Marie Callender's Restaurant.  Ama made it a lot as we were growing up. It’s sweet and cake-like.

¾ C yellow cornmeal
2 ¼ C white flour
¾ C sugar
3 tsp baking powder
½ tsp salt
*
1 C milk
¾ C butter, melted and cooled (I use 1/2 c.)
3 eggs, beaten


1.  Preheat oven to 400º.  Grease and flour 9x13 pan.
2.  Blend dry ingredients.  Mix wet ingredients and add to dry.  Stir only enough to blend thoroughly.  Scrape into greased 9x13 pan.
3.  Bake at 400º F for 20 minutes.

* How to incorporate butter into cold milk (so that it doesn’t get lumpy):  separate eggs and stir yolks into butter.  Then stir whites into milk, then combine with yolks.



Baking Powder Biscuits


Ama’s Baking Powder Biscuits

*******
Sunday dinner! 
These were a tradition most Sunday’s at our house when my mother, Ama Shirley, made Pot Roast, Potatoes and English Mustard.

4 C flour
2 tsp baking powder
1 ½ tsp salt
½ tsp baking soda
½ - ¾ C shortening (organic palm oil)
1 ½ C buttermilk

  1. Preheat oven to 450ºF.
  2. Combine dry ingredients in large bowl.  Cut in shortening to dry ingredients with a pastry cutter until pea-sized lumps remain. 
  3. Add buttermilk and incorporate with the tines of a fork* (see below).  Gently press the entire mass into a ball. 
  4. Put dough onto floured countertop.  Press and pat out to ¾-inch thick and cut with 2-inch round cutter. 
  5. Bake on ungreased baking sheet for15 minutes.

*Don’t over-mix!  The flaky layers will be destroyed.  To the liquid ingredients, add about half of the liquid to all of the dry ingredients, and gently pull and fold the dry ingredients into the liquid with the fork forming a lump of dough.  Take out the doughy part, set it on the counter, leaving the remaining dry ingredients in the bowl.  To that add the rest of the liquid and fold in the rest of the dry ingredients.