Buttery Scones, and Curd

Happy Holidays!

If you are like us you've been spending the days following Christmas - chillin. I love all of the things that lead up to the big day but, I'm grateful when it's done, and relaxing is next up. 

Regardless of where you live, this year the holidays looked different. Many of you opted out of big family events. Some of you ordered food from a local restaurant to support them and others (like Dan's family) got creative with their celebrations. 

Dan's daughter Mary, her husband Matthew, and cousin Elwood organized a traveling potluck. Everyone made a dish packed it in containers for each family and then Dan, Marry, Matthew, and Elwood drove around to family members collecting and delivering the dishes. Then later in the evening, we did a family zoom to connect and do a fun gift exchange. It wasn't ideal but it was fun. 

Each year Mary and Matthew do some kind of cooking project and we are the recipient of some delicious foodstuffs. This year they made lemon, orange, and lime curds. I was anxious to try them out so this morning I made a batch of buttery scones - they were perfect together - I have to admit I did have a second - but it's the holidays nothing has calories right? 

Buttery Scones

2 cups flour

4 tsp baking powder

1/2 tsp salt

1/3 cup cold butter cut into small pieces

2/3 cup milk (I used oat)

1 egg beaten

Instructions:

Preheat the oven to 400 degrees and grease a baking sheet. In a large bowl combine flour, baking powder, and salt. Add butter pieces and mix into flour with your fingers until the mixture resembles bread crumbs. Add milk and mix until combined (do not over mix). 

Put dough on a lightly floured surface and pat into a round circle, cut into 8 wedges and transfer to the baking sheet. Brush the tops lightly with the beaten egg and bake for 12 - 15 minutes. 

Serve warm with the curd - nom nom nom 

I don't know about you but I'm ready for a new year, 2020 has been quite the ride. Thanks for stopping by!

We Pardoned the Turkey

It’s the holidays - my second favorite time of year; my favorite - Halloween. While we’re under a new set of restrictions (no gathering with anyone other than those in your household), I’ve decided to do a little more decorating to make things a bit more festive.

Thanksgiving was quiet. Dan and I spent the day cooking, sipping a few cosmo cocktails, and relaxing (well after cooking of course). We ended the evening watching The Christmas Chronicles II - with Kurt Russell and Goldie Hawn - it was sappy, cute, and just what we needed to kick off the Christmas season.

For our main course we had roasted butternut squash (from our garden) that was stuffed with a mixture of onions, mushrooms, carrots, celery, walnuts, and wild rice. We roasted the last of our garden fingerling potatoes with brussels sprouts and served it with caramelized onion vegan gravy, vegan cornbread, and cranberry sauce. And for dessert - homemade sweet potato pie with whipped cream. It was delicious if I do say so myself but don’t take my word for it, try this recipe and see what you think. 

Stuffed Roasted Butternut Squash

Ingredients:

For the butternut squash:

1 butternut squash

1 tablespoon olive oil

For the stuffing:

1 tablespoon olive oil

2 carrots, peeled and chopped

2 ribs celery, chopped

6 - 8 ounces baby portabella mushrooms

1 yellow onion, chopped

3 cloves garlic, minced

1 cup wild rice

2 1/2 cups vegetable broth

½ cup walnuts, chopped

½ cup dried cranberries

1 teaspoon fresh sage, chopped

½ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon dried thyme

Instructions:

Preheat oven to 350F (180C).

To make the butternut squash: Cut the butternut squash in half lengthwise. Scoop out and discard the seeds, then put both halves on a baking tray, cut side up. Drizzle the olive oil on top of each squash and rub it around to coat. Bake for 45 - 60 minutes until the squash is cooked and fork-tender. The timing will vary based on the size of your squash. Be careful to not overcook - squash will have additional baking time after assembled.

Once baked, remove the squash from the oven. Let it cool enough so that you can handle it. Scoop out the flesh in the center of both squash halves, leaving about a 1-inch border all around. Set aside the scooped-out squash flesh and chop it up.

To make the stuffing: In the meantime when the squash is baking, you can prepare the stuffing. In a large pan, heat the olive oil over medium-high heat. When hot sauté the carrots, celery, onion, mushrooms, and garlic until the veggies soften and begin to brown. Add the wild rice and veggie broth to the pan, stir and then cover and bring to a simmer. Cook until wild rice has popped. 

Add the walnuts, dried cranberries, sage, thyme, salt, and pepper. When ready, add in the scooped out and chopped squash flesh. Stir well to combine.

To stuff the squash: Pack in as much of the stuffing into both sides of the squash as you can. You will likely have leftovers, but I like to pack it in nice and firmly and make both sides heaping full. Pick up one squash half and flip it on top of the other. Use kitchen string to tie up the squash in 3 or 4 places holding it together. 

Lightly brush the top of the squash with olive oil and bake for 20 to 35 minutes until hot all the way through. Season the top with black pepper and chopped sage. Serve with onion gravy and enjoy!

Thanks for stopping by!