Afternoon Tea: Something Old, Something New {Recipes: Easy Blood Orange Marmalade and Tea Scones}

At the beginning of last summer my daughter wanted to learn to make strawberry jam. This seemed to be a catalyst for doing more canning. So far we have made a few types of strawberry jam, pear vanilla bean jam (my favorite) and, now, blood orange marmalade. 

My grandmother did a lot of canning. Visits to her house were always filled with all kinds of canned fruits, vegetables, jams and jellies. When we would leave her house, she would load our car with more to take home. Unlike my grandmother (her mother), my mother did little canning. In her defense, she worked outside of the home and had little time to can. The only two things I remember her canning are tomatoes and freezer strawberry jam. The only reason she canned tomatoes is because the farm next to the business she and my father owned would give us boxes of tomatoes. Not wanting to waste the tomatoes, she would can them. I'll note that she did not can them properly and we ate watery tomato sauce for years! But, I'll address that in a later post. 

This is my first attempt at making marmalade. To be honest, the kids and I do not like orange marmalade. My husband loves it, so this was made with him in mind.  I was intrigued by a recipe I came across on Pinterest for blood orange marmalade, so it is the one I went with. This recipe has changed my mind about marmalade-I love it! It is so bright and fresh tasting, absolutely delicious! 

Easy Blood Orange Marmalade

This recipe is adapted from one found @thecafesucrefarine.com. It is perfect for the beginner canner!

Ingredients:

2 1/3 cups prepared blood oranges (5-7, depending on size of the oranges)
Zest from one Meyer lemon
2 tablespoons Meyer lemon juice
4 1/4 cups sugar
3/4 cup water
1 1.75 ounce box fruit pectin

Instructions:

1. Clean glass jars or plastic containers in dishwasher or hot water; dry thoroughly and set aside.

2. Remove the colored zest from the oranges and lemon using a vegetable peeler. Cut the peel into slivers. Place into a 8 cup (2qt.) microwave proof glass measuring cup.

3. Cut away the remaining white pith of the orange peels and supreme the fruit. (Go to https://www.marthastewart.com/1512359/supreming-citrus for excellent instructions on how to supreme citrus.) Rough chop the supremed fruit. Add prepared citrus and juice to the prepared zest in the microwave proof measuring cup. Squeeze any extra juice from membranes and peel into the cup as well.  Mix all together, along with the lemon juice. Make sure the fruit mixture equals 2 1/3 cup. If not, add enough orange juice or water to make exactly 2 1/3 cups.

4. Add sugar to the fruit mixture and mix well.

5. Microwave on high power for 3 minutes. Stir the mixture will and return to the microwave for 2 more minutes. Stir well, checking to make sure all of the sugar is dissolved. If not, try microwaving another minute or two, and stirring well again. A few grains of sugar may remain, but should not be grainy. Set fruit mixture aside.

6. Mix water and pectin in a small saucepan, then bring to a full boil over high heat stirring constantly. Boil and stir for 1 full minute.

7. Add the hot pectin to the fruit mixture and stir for 3 minutes.

8 Fill the prepared containers immediately to within 1/2 inch from the tops. Wipe clean the top edges of the containers with a clean damp paper towel, then cover with lids. Let the marmalade stand at room temperature for 24 hours. The marmalade can be refrigerated for up to 3 weeks or frozen for up to 1 year.* Thaw the marmalade in the refrigerator before serving.

Yields 5 cups of marmalade.

*Note: This is my 1st time making marmalade. The freezing time is recommended on the original recipe. I placed some in the freezer, but we have not tried it yet. I have used the freezer method for strawberry jam with good results. 

Tea Scones

This recipe comes from my mother's copy of The New York Times Cook Book, copyright 1961, by Craig Claiborne. 

2 cups sifted flour
2 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/3 cup butter
1 egg, beaten
3/4 cup milk, approximately

1. Preheat oven to hot (425°F).
2. Sift together the four, sugar, baking powder and salt.
3. Chop in the butter with a pastry blender until the flour-coated particles of butter are the size of coarse cornmeal.
4. Add the egg and about three-quarters of the milk. Stir quickly and lightly, only until no flour shows. Add more milk if needed to make a soft dough.
5. Turn the dough out on a floured surface and knead gently about fifteen times. Cut the dough in half. Shape each half into a ball, press each down into a round one-half inch thick and cut it into eight wedges like a pie.
6. Place the wedges on a greased cookie sheet without allowing the sides to touch. Glaze, if desired, with lightly beaten egg. Bake until deep golden brown, about twelve minutes.
Note: Scones may be cut into two-inch rounds or into squares.

Happy Valentine's Muffins {Recipes: Vanilla Bean Muffins and Whole Wheat Cranberry Orange Pecan Muffins}

My son absolutely loves the Vanilla Bean Scones from Starbucks and homemade muffins, so I thought this year I would make him Vanilla Bean Muffins for breakfast on Valentine's Day. My husband and I are trying to eat a little healthier, so I made a different twist on my Honey Whole Wheat Cranberry Orange Muffins for us. These have less sugar. For my daughter, I got her a big jar of Nutella; that should keep her happy!

Vanilla Bean Muffins

Save the vanilla bean pods after scraping the seeds out, then put them in a jar of sugar for vanilla scented sugar for baked goods, coffee and tea. 

Preheat oven to 400°F. Line a 12-cup muffin tin with cupcake liners; set aside. 

In a small microwave bowl, melt:

1/4 cup butter

Mixing the vanilla bean seeds in with the sugar
helps to separate the seeds.

Set aside. 

In a small mixing bowl, mix together:

1/2 cup sugar
Vanilla bean seeds scraped from 1/2 vanilla bean.

Set aside.

In a medium size mixing bowl, whisk together:

2 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt

Make a well in the center of the flour mixture; set aside. 

In another small mixing bowl, whisk together 

1 egg
1 cup milk

Pour the milk mixture into the well in the flour mixture, stir until just moistened. Add the melted butter and stir until just combined-careful not to stir too much or the resulting muffins will be tough. Using a ice cream scoop, distribute the batter into the lined muffin tin. Bake at 400°F for 10-15 minutes, or until a toothpick can be inserted one of the muffins and come out clean. 

While the muffins are in the oven, put together the glaze. 

Vanilla Bean Glaze

In a small mixing bowl:

1 cup powdered sugar
Vanilla bean seeds scraped out of 1/2 vanilla bean

Add:

1 tablespoon butter, very soft or melted and cooled
2 tablespoons milk

Stir together until smooth. If the glaze is stiff, add more milk, 1/2 teaspoon at a time. 

Let the muffins cool for about 5 minutes, then dip the tops into the glaze. If there is enough glaze, the muffins can be dipped again.

Yields 12 muffins. 

Whole Wheat Cranberry Orange Pecan Muffins

These are not very sweet. For sweeter muffins, a couple of tablespoons of sugar can be added to the dry ingredients. 

Preheat oven to 400°F. Line 14 muffin cups with cupcake liners (I used 2 muffin tins-because of the stir-ins, the batter is just a bit too much for 12 muffins); set aside. 

In a small microwave proof bowl, melt:

1/4 cup coconut oil

Set aside.

In a medium size mixing bowl, whisk together:

2 cups whole wheat flour
3 teaspoons baking powder
1/4 teaspoon salt

Make a well in the center of the flour mixture; set aside.

In a small mixing bowl, whisk together:

1 egg
3/4 cup milk
1/2 cup maple syrup

Stir-ins:

1 cup whole frozen cranberries
1/2 cup pecan pieces, plus a little more to put on top of the muffins
1 tablespoon orange zest

Topping:

Pecan pieces
Demerara or other large grain sugar (1-2 tablespoons)

Pour milk mixture into the well of the flour mixture. Stir together until just moistened. Add coconut oil, and stir until just combined. Add cranberries and 1/2 cup pecans and stir until combined, being careful not to over stir. Distribute the muffin batter into the prepared muffin tin(s) using an ice cream scoop. Top the muffins with a few pecan pieces, then sprinkle with about 1/2 teaspoon Demerara sugar per muffin. Bake at 400°F for 10-15 minutes, or until a toothpick inserted into one of the muffins comes out clean.

Yields 14 muffins.

Happy Valentine's Day!

Simple yet Elegant {Recipes: Chicken Chasseur and Comté Rice}

Sometime ago a friend had posted on Facebook that she had one of her favorite meals one evening and it was Chicken Chasseur. She went on to say how good it was. I had not heard of it before, but I certainly wanted to check out what chicken dish could garner such praise. It turns out to be a fairly simple dish and is quite tasty.

All the recipes I came across are about the same. Some have cognac in them, some have different herbs, and some have no herbs. All the recipes I looked at have chopped tomato and/or tomato paste that is added in at the beginning of the cooking process. I prefer grape tomatoes to many other tomatoes and I like to add them in at the end so they still have a vibrant color. Many of the recipes with the cooked chopped tomato did not look as appealing. I do not think that cognac and/or tomato paste are necessary.

So here is my version of Chicken Chasseur, it is bound to become a regular dish at our house. It's easy enough for a weeknight dinner and elegant enough to serve company.

Chicken Chasseur

2 tablespoons butter
2 tablespoons olive oil
2-3 pounds boneless skinless chicken breast and/or thighs
2 shallots, minced (about 1/4 cup)
10 ounces mushrooms (Baby Bellas are good), sliced
3 garlic cloves, minced
1 tablespoon flour
1/2 cup dry white wine (Pinot Grigio is good)
1/2 cup chicken stock
1/4 cup heavy cream'
2 tablespoons fresh lemon juice 
3/4 teaspoon fresh thyme leaves
Salt to taste
1 cup grape tomatoes, cut in half 
4-6 basil leaves, chiffonade

1. In a 5 quart dutch oven or large skillet, melt butter and oil over medium heat. Pat chicken dry (cut breasts in half if they are large) and season well with salt and pepper. Add chicken to the pan and brown on both sides (about 3-4 minutes each side). After browning, chicken and place on a plate: set aside.
2. Add shallots to the pan and sauté until translucent, about 2 minutes. Add mushrooms and continue to sauté until mushroom start to brown. Stir in garlic and cook until fragrant. Sprinkle with flour and continue to cook and stir for another minute. 
3. Deglaze the pan with the wine, then add the chicken stock, cream, and lemon juice. Give it all a good stir, then add the thyme.
4. Return the chicken to the plan and give the chicken pieces a turn to coat with sauce. Bring the liquid to a boil, cover, then reduce heat to simmer. Continue to cook until the chicken is cooked through, about 20 minutes. Test the thickest piece of chicken with an instant read thermometer. Once it reaches 165°, the chicken is done. Keep an eye on the chicken so it doesn't overcook or else the breast meat will be dry. 
5. Test the sauce at this point for seasoning. Add salt and pepper if needed. 
6. Plate chicken, then pour sauce over the chicken (I often just keep it in the dutch oven and just give it a good stir to coat the chicken again with sauce). Top the chicken with the grape tomato halves and fresh basil. Serve hot. 

Serves 4-6

Comté Rice

This recipe comes from The Braiser Cookbook by Wine Moranville. It goes very well with the above recipe for Chicken Chasseur. 

1 tablespoon butter
1/2 cup chopped onion
1 clove garlic, minced
2/3 cup uncooked Arborio rice
2 cups low-sodium chicken broth (The chicken stock I buy comes in a 32 ounce container, so I use the leftover from the Chicken Chasseur recipe.)
Freshly ground pepper to taste
1/4 cup Comté or Gruyère
2 tablespoons finely chopped fresh herbs, such as parsley, chives, and/or chervil

1. Melt the butter in a medium-size heavy saucepan over medium heat. Add the onion and cook, stirring until tender but not brown, 4 to 5 minutes. Add the garlic and cook briefly until it releases its fragrance. Add the rice and cook, stirring, about 2 minutes more or until the rice is nicely coated with butter and just starting to cook, but not brown. 
2. Stir in the chicken broth; season with pepper. Bring to a boil. Reduce the heat and simmer, covered, until the rice has absorbed most of the broth but is still somewhat soupy, about 20 minutes. 
3. Remove the pan from the heat and let stand, covered, until the rice is thick and creamy rather than soupy, about 5 minutes. Stir in the cheese and herbs. Serve immediately.

Serves 4

Bon Appétit!