Nature’s Works of Art – instant still life
Aren’t these gorgeous?
Everyone knows how hard it can be to have someone working in your house. This is especially true, I think, when someone is in your kitchen for an extended period of time and you are someone like me, who is basically in the kitchen, working, all of the time. I was lucky enough to have a team here for awhile in December who were very easy to get along with and not bothersome at all. Today, one of the team, Aldo, came back to tie up the loose ends which were left undone in December.
Aldo and I became friends pretty quickly – soon after I discovered he was Sicilian. We exchanged opinions about food and bantered back and forth pretty freely with George choosing wisely to remain out of the crossfire – but kindly giving Aldo fair-warning about dealing with me on a job. I have been pretty picky with the details of my relatively simple installation. So today, feeling I was being a little prickly and indecisive and having the opportunity, I decided to experiment with my gorgeous Meyer Lemons while Aldo worked right in the middle of my workspace and even disconnected my sink again – ugh! I made this batch of scones – even George had 2 himself for “lunch”. I think these were a hit! (I hope I redeemed myself.) And, I think Christin Elizabeth would have enjoyed these!
Aldo went above and beyond the call of duty – especially when he made a handmade trim for my farm sink. I will be eternally grateful every time I am working there – it now looks very professionally finished. My particular farm sink is very difficult to edge attractively. Even Ryan approves (I sent him a pic as it was one of his pet peeves).
MEYER LEMON, DRIED CHERRY AND ALMOND SCONES – adapted from Gourmet 5/97
2 tblsp meyer lemon zest, cut not grated
2 1/2 cups all purpose flour
1/2 cup sugar
1 tblsp baking powder
1/2 tsp salt
3/4 cup unsalted butter, cut into small cubes
1 1/4 cups dried cherries, chopped
1 large egg
1 large egg yolk
1 cup heavy cream
1 tsp almond extract
1/2 cup sliced, toasted almonds
1/4 cup turbinado sugar
Preheat oven to 400F. Line a baking sheet with parchment paper.
With a vegetable peeler, peel 2 meyer lemons and chop the zest very finely with a sharp knife.
In the bowl of a food processor, pulse flour, sugar, baking powder and salt until combined. Add butter cubes and pulse until mixture resembles coarse meal. Remove to a large bowl.
Add the zest and the dried cherries and toss to combine.
In a small bowl, lightly beat the egg, egg yolk, cream and almond extract. Add to the flour mixture and toss with a dough scraper just until combined and begins to hold together. Bring the dough together with your hands and remove to the parchment covered baking sheet. Press into an 8″ round. Cut with a bench scraper or sharp knife into 8-10 wedges, separating slightly. Brush with egg wash. Top with the almonds, crushing them between your fingers as you apply. Sprinkle the turbinado sugar over all. Bake in the pre-heated oven for 20 minutes or until the scones are baked through, have a dry, crunchy and browned exterior. Remove and serve immediately.
Callie Quincy Hanley complained bitterly this morning about not receiving enough attention. Now she is resting up in the sunroom. Poor Callie.
We will make these next!