Thank you for being so patient with my blogging schedule of late. There really has been very little time for cooking. Still, I have had a few moments in the kitchen which I'll be sharing with you in the next week or so. Hopefully I will be back on schedule tomorrow.
This is one of the cookbooks Caroline got for Christmas. Not only are the recipes amazing, but it's got a vintage look!
>>About the Book
"As country singer superstar Jo Dee Messina says, when you visit the Loveless Cafe in Nashville, Tennessee, 'Make sure to save room for some of the best cobbles and pies around.'
Country stars, Nashville natives, and comfort-food aficionados from all over the United States flock to the Loveless for their extraordinary desserts. A food-lover's paradise since 1951, no place embodies Southern cooking and all of its charms more than the Loveless.
For those fans, 'Desserts from the F amours Loveless Cafe' presents more than one hundred of the restaruant's beloved dessert recipes so you can cook them at home. Pastry chef Alisa Huntsman takes the most popular Southern ingredients and masterfully combines them to create desserts with a down=home yet modern flair. Treasured treats such as the Loeveless's famous Honey Chess Pie, Harpeth Valley Hummingbird Cake, Blueberry Skillet Cobbler, Root Beer Gloat Cake, and Chocolate Cherry Cha-chas will delight readers with their true Southern flavor and ingenuity.
Now anyone who can't travel to Nashville or wait two hours for a table can have a taste of the Loveless at home!"
Last night I made the oat scones and lemon curd from their Blueberry Lemon Shortcake with Oat Scones recipe. Delicious!
Makes 8 scones:
1-3/4 c. flour
1/2 c. rolled oats
1/4 c. packed brown sugar
2 t. baking powder
1/2 t. ground cinnamon
1/2 t. salt
1/2 c. cold unsalted butter, cut into cubes
2/3 c. buttermilk
2 T. cinnamon
1Preheat oven to 425*F. Line a baking sheet with parchment paper or a silicone liner.
2In a mixing bowl, stir together the flour, oats, brown sugar, baking powder, cinnamon, and salt. Cut in the butter with a fork, a pastry blender, or your fingertips until the butter is the size of small peas. Sprinkle the buttermilk over the mixture and stir together to form a soft dough.
3On a floured surface, pat the dough into a thick, round disk about 7 inches in diameter. Using a sharp knife, cut the disk like a pie into 8 equal wedges. Place the scones on the lined sheet about 2 inches apart. Dust with the cinnamon sugar.
4Bake for 12 to 14 minutes, until the scones are golden on the bottom and firm when touched. Transfer to a rack to cool.
Makes about 1-1/4 cups
6 egg yolks
2/4 c. sugar
1/4 c. + 2 T. freshly squeezed lemon juice
1 T. grated lemon zest
Whisk the egg yolks with the sugar in a small nonreactive saucepan. Add the juice and zest and whisk to combine. Cook the mixture over low heat, stirring gently, until it coats the spoon, 5 to 10 minutes. Do not let it boil or the eggs will curdle. Strain the curd, press plastic wrap directly onto the surface, and refrigerate the mixture until thoroughly chilled.