Blueberry Scones

I have a go to recipe for scones however I do like to change things up a bit and try different recipes now and again. These blueberry scones with just a hint of lemon are perfect. I decided to make 8 larger scones as I wanted them to be a bit more substantial rather than dainty afternoon tea scones. 

Blueberry Scones

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3 1/2 cups (875ml) unbleached all purpose flour

3/4 cup (175ml) caster sugar

2 tablespoons (30ml) baking powder

1/2 teaspoon (2ml) salt

2 tablespoons (30ml) lemon zest

1 cup (250ml) cold butter, cut into small pieces

1 cup (250ml) cold Carnation 2% Evaporated Milk

2 eggs

2 cups (500ml) fresh blueberries

Drizzle Glaze:

2 cups (500ml) icing sugar

5 tablespoons (75ml) Carnation 2% Evaporated Milk

1/2 teaspoon (2ml) vanilla extract

Preheat oven to 425ºF (220ºC) 

Line a baking tray with baking parchment paper. Set aside.

In a large bowl combine the flour, sugar, baking powder, and salt. Add the lemon zest. Cut  in the butter with a pastry cutter or use your fingers until mixture resembles coarse crumbs.

In another bowl combine the evaporated milk and eggs. Add to the flour mixture. Gently fold in the blueberries. Careful not to over mix. 

Place the dough on a floured surface and shape the dough into a square... or rectangle that is 1" (2.5cm) thick. Cut into 16 pieces.

Arrange scones on the prepared baking tray and bake in the preheated oven for 20 to 23 minutes or until lightly golden.

To Make the Drizzle Glaze:

Combine the icing sugar, evaporated milk and vanilla in a bowl. Stir until well blended.

When the scones are done, remove from the oven and place them on wire baking racks. Drizzle some of the glaze over the hot scones and drizzle again, 10 minutes later. 

Notes: You probably can replace the evaporated milk with almond milk or milk. You may add other berries such as, raspberries or blackberries or a combination there of. If you do not wish to make the glaze then sprinkle the tops with some vanilla sugar before baking. I made a runnier glaze as I only wanted a hint of sweetness on top. Even though I decided to make 8 large scones instead, I baked them for 23 minutes however felt that they could have come out of the oven a few minutes sooner. 

August seems to have come and gone. We definitely enjoyed the summer weeks and days together. Looking forward to fall. - JD  

Journalist Martini

It is unclear as to when and where this cocktail was created however it is one of those classic cocktails which dates back to 1930, when it appeared in the Savoy Cocktail Book. To many it is the perfect martini due to the fact that it has equal parts of dry and sweet vermouth. Just a hint of citrus with a crisp, dry complexity that is unique. The Journalist is also known as the Periodista, which is Spanish for journalist.  

Journalist Martini

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Makes 4 - 3oz martinis

8 oz Gin

1 oz Dry Vermouth

1 oz Sweet Vermouth

1 oz Triple Sec

1 oz lime juice

1 dash bitters

Pour ingredients into a shaker with cracked ice and shake well. Strain into chilled martini glasses. Garnish with a lemon twist. 

Have a great weekend everyone! - JD 

Blueberry Lemon Poppyseed Cake

To me, this cake captures an essence of summer. Fresh blueberries with a sticky lemon tartness that will beckon those summer days. Blackberries and raspberries would be equally, just as good. 

Blueberry Lemon Poppyseed Cake

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approximately 16 servings

1 cup (250ml) butter, softened

1 1/2 (375ml) cup sugar 

3 eggs

3 cups (750ml) unbleached all purpose flour

grated lemon rind from 1 lemon 

2 teaspoons (10ml) baking powder

1/2 teaspoon (2ml) salt

2 to 3 tablespoons poppy-seeds

1 cup (250ml) milk

2 cups (500ml) blueberries

Lemon syrup:

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1 cup (250ml) sugar

1/2 cup (125ml) lemon juice

Glaze:

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1 cup (250ml) icing sugar

2 to 3 tablespoons (30-40ml) milk

2 cups (500ml) blueberries, or a handful of edible flowers, optional

Preheat oven to 350ºF (180ºC) 

Grease and flour a 10 inch (23cm) tube pan.

In a large bowl cream together the butter and sugar with an electric mixer on medium speed until nicely combined. Add the eggs and beat well. Set aside. 

In another bowl combine the flour, grated lemon rind, baking powder, salt, and poppy-seeds. Alternate adding the flour mixture and the milk to the butter mixture, starting and ending with the flour mixture. Gently fold in the blueberries. Pour the batter into the prepared pan. 

Bake in the preheated oven for 65 to 70 minutes or until a toothpick, inserted into the cake, comes out clean.

Lemon syrup: While the cake is baking... place the sugar and lemon juice in a small sauce pan. Bring to a boil. Stir to combine, making sure the sugar has dissolved. Set aside.

When the cake is done and removed from the oven, poke holes into the hot cake. Then pour the lemon syrup all over the cake. The cake will absorb the lovely lemon syrup. Continue to cool the cake in the pan on a wire rack.

Glaze: When the cake has cooled completely and successfully removed from the pan; in a small bowl blend together the icing sugar and milk. Drizzle over the cold cake and immediately place the additional blueberries, or edible flowers, if using,  on top of the glaze. Allow to set. Serve.  

Notes: I cut the sugar down to 1 cup for the cake and 3/4 cup for the lemon syrup. The cake was completely baked at 65 minutes however ovens vary, so make sure the cake springs back when lightly touched and or a toothpick comes out. I would have added more blueberries on top however I thought I had another 2 cups but didn't so I left it as is.  

Red Tonic Martini

The Red Tonic is quite simply fresh and sweet. It is the martini that will do when having a few staple cocktail ingredients on hand. 

Red Tonic Martini

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Makes 2 martinis

4 oz Vodka

1 oz Grenadine

1 oz lemon juice

Pour ingredients into a cocktail shaker with cracked ice and shake well. Strain into chilled martini glasses. Garnish with a twist of lemon, if you wish. 

Have a great weekend everyone! - JD 

Chocolate Chunk Cookies

These chocolate chunk cookies are very reminiscent of brownies. Using milk chocolate chunks gave little burst of sweetness although if dark chocolate chunks were used the cookies would then be a nice deep rich chocolate flavour. Regardless, these are a pure chocolate lovers dream.    

Chocolate Chunk Cookies

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makes approximately 16 cookies

1/2 cup (125ml) margarine or butter

1/3 cup (75ml) packed brown sugar

1/3 cup (75ml) granulated sugar/caster sugar

1 egg

1 teaspoon (5ml) vanilla extract

1 1/4 cups (300ml) all purpose flour

1/4 cup (60ml) good quality cocoa powder

1/2 teaspoon (2ml) baking soda 

1/2 teaspoon (2ml) baking powder

1/4 teaspoon (1ml) salt

1 cup (250ml) chocolate chunks, like Hersey's Chipits Inspirations Milk Chocolate Chunks 

Pre-heat the oven to 350ºF (180ºC) and line a baking tray with baking parchment paper.

In a bowl combine the flour, cocoa powder, baking soda, baking powder and salt. Whisk together. Set aside.  

In another bowl and using an electric mixer, beat together the margarine or butter, if using, brown sugar and granulated sugar until light and fluffy. Beat in the egg and the vanilla.

Stir the dry ingredients into the butter mixture until smooth. Fold in the milk chocolate chunks.

Drop heaping spoonfuls of the cookie dough onto the prepared lined baking tray, 2 inches (5cm) apart. Bake for 10 to 12 minutes or until tops are firm; let cool on baking tray for 5 minutes. Transfer to wires racks to continue cooling. Repeat until all the cookie dough has been baked.  

Notes: If you can not find the Hersey's Chunks, then chop or break your favourite chocolate or chocolate bar into into pieces and use that. I found that 10 minutes was sufficient baking time, however ovens vary. Milk chocolate chunks gave the cookies a little hit of sweetness, although  

Enjoy the sunshine! - JD   

Food Photo of the Day ~ Pumpkin Walnut Loaf with Melted Marshmallows

Yes, I made a pumpkin loaf during the summer. I credit this, on me overhearing  a customer order a Pumpkin Spice latté this week at the local coffee shop. I suppose with some of the leaves already turning colour; one may feeling that fall is on it's way. With this loaf I got a bit inspired by those recipes of pumpkin pie with a marshmallow topping. I prepared and baked the pumpkin loaf as per usual according to the recipe; however when the loaf was finished I placed cut pieces of maple marshmallows on top and placed it back in the oven for a few minutes, until the marshmallow bits started to melt and get brown. The melted marshmallow top added an enjoyable sweet gooeyness to this spiced autumnal loaf.  

Hope everyone is having a good week, so far! -JD   

Turf Martini

The Turf martini is named after the famous gentlemen's club, The Turf Club, in New York. It first appears in the 1884 book How to Mix Drinks - Bar-Keeper's Handbook. Considered to be the first martini to combine gin and vermouth; over time, like it's name, this cocktail has evolved into many variations. Although our rendition seems more in line with the 1922 recipe; The Turf martini is strong and crisp; which is smooth with subtle hints of citrus and anise.   

Turf Martini

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Makes 2 martinis

4 oz Gin

2 oz Dry Vermouth

1 oz Pernod 

1 oz lemon juice, freshly squeezed

5 dashes Bitters

Pour all the ingredients into a cocktail shaker with cracked ice and shake well. Strain into chilled martini glasses. Garnish with a almond stuffed olive, if you wish. 

Have a great weekend everyone! - JD 

Rice Krispie Treats with Maple Marshmallows

We did make rice krispie treats, using the maple marshmallows. I added a handful of chocolate chips to give a s'more flavour although crushed graham wafers would have made it even more s'more-ish and with an crunch.

Rice Krispie Treats with Maple Marshmallows

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1/2 cup butter or margarine
400 gram bag of large maple marshmallows
1/2 teaspoon caramel extract/flavouring, optional
6-7 cups Kellogg's Rice Krispie cereal
1/2 cup dark chocolate chips
crushed maple sugar sprinkles to decorate

Melt the butter in a large sauce pan over low heat.

Add marshmallows; stir until melted and blended. Remove from heat.

Stir in caramel extract. Add the cereal stirring to coat then add the chocolate chips; stir to combined. 

Pour mixture into a lightly buttered 13x9 pan. Press into the buttered pan with a damp knife or a buttered spatula. Once pressed, sprinkle with the crushed maple sugar on top. Allow to cool then cut into squares.

Notes: If you can not find maple marshmallows just use a 250g bag of miniature marshmallows and add maple extract/flavouring instead of caramel flavouring and cut the butter down to 1/4 cup. If wanting to add graham wafers, crush them into bits, and add them when adding the cereal. 

Hope everyone had a fabulous weekend! - JD 

Satan's Whiskers Martini

Satan's Whiskers is one of those explorative cocktails where the ingredients could either be a wicked combination or not. Well I can attest that this martini has a very suited name that is paired with a tenacious mischievous flavour. Making it a wicked cocktail!    

Satan's Whiskers

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Makes 4 martini's 

4oz Gin

4oz dry Vermouth

4oz sweet Vermouth

4oz Orange Juice

4oz Triple Sec

1oz bitters

Pour all ingredients into a cocktail shaker with cracked ice and shake well. Strain into chilled martini glasses. Garnish with an orange twist, if you wish.

Notes: We replaced the Triple Sec with Cointreau. 

Have a great weekend everyone! - JD 

The Vintage Sweets Book

I know Angel Adoree has other vintage inspired books and this one focuses on a lovely combination of vintage sweets and cocktail party treats. Her books are wonderfully styled and full of nostalgic inspirations. There are plenty of recipes to reminiscence and wonder over. However there are more than recipes; there are craft ideas and party ideas to get your know how and creativity flowing. Her chapter titled "Sweetie Know-How" is there to help and guide you on your sweet treat making journey. 

Although candy making may be created at anytime of the year the sweet treats in this cookbook have a summertime, boardwalk, fair... strolling along the pier feel to them and a blissful backyard or garden party - cocktail party to them as well.

I admire Angel Adoree's commitment to a "spoonful of sugar" "and a little imagination" connotation because it gives her that, dare I say, Mary Poppins appeal in a vintage way. She makes it seem so wonderfully easy. What more can one say about a book that covets candy and cocktails! Rum Raisin Fudge, Candy Floss, Nougat, Nut Brittle, Toffee Slab, Mint Royal Hot Mocha, the Parma Violet Cocktail and more are all waiting to be created by you!  

If you are looking to add to your Angel Adoree vintage inspired cookbook's, curious about creating sweet treats, inspired to have a vintage style party then her books are for you. To find out more about Angel Adoree click *here*   however in the meantime enjoy this recipe from the book... 

Parma Violet Cocktail

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Prep time: 10 minutes ~ Total time: 15 minutes 

Makes 4 drinks

For the Violet Syrup:

100ml (3 1/2 fl oz) water

100g (3 1/2 fl oz) granulated sugar

1/4 teaspoon violet flavouring

5 drops of violet colouring

For The Cocktail:

50ml (2 fl oz) peach schnapps

50ml (2fl oz) violet syrup - recipe above

1 tablespoon lime juice

200ml (1/2 pint) sparkling water

50ml (2 fl oz) vodka

crushed ice

violet flowers, to decorate - optional

1. To make the violet syrup, combine the water and sugar in a saucepan and place the pan over a high heat. Bring to the boil, then reduce the heat and simmer for 5 minutes.

2. Take the pan off the heat and add the flavouring and colouring. Leave in the refrigerator to cool for 30 minutes.

3. When you are ready to make the cocktail, combine all the ingredients in a cocktail shaker. Strain into chilled glasses, decorate with the violet flowers, if using, and serve immediately.   

Hope everyone is having a good week so far. - JD