Apricot Ginger Scones

Wednesday, February 15, 2012

I got into baking scones as a way to survive last winter's punishing cold and constant snowstorms. I've never baked so f-ing much before in my life! Since this has been an incredibly mild winter, this is the first batch of scones I've made. This year, they were inspired by love rather than despair over a seemingly endless winter. 


Apricot Ginger Scones by Eve Fox, Garden of Eating blog, copyright 2012

I discovered the recipe for these lovely apricot ginger scones last May when I was searching around for a yummy-sounding baked good that included copious amounts of ginger to make for my husband's birthday since he's a bit of a ginger hound. They went over well then so I decided to bake a batch as a little Valentine's Day offering since I am lucky enough to have the world's best husband. 

Crystallized ginger by Eve Fox, Garden of Eating blog, copyright 2012

I found the recipe on a blog called 6 bittersweets and was drawn to the combination of the soft, sweet, chewy apricots and big chunks of spicy, sugary ginger. Unfortunately, it seems that the really pretty orange apricots are filled with sulfur dioxide so I've gone with the ugly-but-better-for-you kind that are kind of a dull brownish orange (but they taste great!)

Pile of ginger and apricots by Eve Fox, Garden of Eating blog, copyright 2012

This recipe is a little more work than my favorite cream scones recipe since it calls for butter and cream (scones that are made with cream only are so amazingly easy that it actually feels like cheating) but the end result is really divine - meltingly soft but also a little bit short (that's the butter!) with nice bursts of flavor from the fruit and the ginger. The recipe doesn't call for much sugar but the fruit provides a good amount - it's all nicely balanced.

Apricot Ginger Scones awaiting the oven by Eve Fox, Garden of Eating blog, copyright 2012

I was feeling lazy so I used my Silpat to limit my post-baking clean up. But I've also made these on an ungreased cookie sheet with equally good results.

Apricot Ginger Scones by Eve Fox, Garden of Eating blog, copyright 2012

Eating one of these with your coffee or tea is a truly sweet way to start your day.

Apricot Ginger Scones
Makes 8 scones

Ingredients

* 2 cups (10 ounces) unbleached all-purpose flour
* 1 Tbsp baking powder
* 1/4 cup sugar
* 1 tsp ground ginger
* 1/2 tsp salt
* 4 Tbsp unsalted butter, chilled and cut into 1/4-inch cubes
* 3/4 cup moist dried apricots, chopped into about 8 pieces per apricot
* 1/4 cup crystallized ginger, roughly chopped
* 1 cup organic heavy cream

Directions

1. Adjust oven rack to middle position and heat oven to 425 degrees F. Place flour, baking powder, sugar, ground ginger, and salt in large bowl or work bowl of food processor fitted with steel blade. Whisk together or pulse six times.

2. If making by hand: use two knives, a pastry blender or your fingertips and quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps. Stir in apricots and crystallized ginger. If using food processor: remove cover and distribute butter evenly over dry ingredients. Cover and pulse 12 times, each pulse lasting 1 second. Add apricots and crystallized ginger and pulse one more time. Transfer dough to large bowl.

3. Stir in heavy cream with a rubber spatula or fork until dough begins to form, about 30 seconds (if it's not forming, add more, teaspoon by teaspoon). Transfer the dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds.

4. Turn the dough out onto a lightly floured work surface and pat or roll it out it an even 3/4-inch thick circle. Using a large, sharp knife cut all the way across and through it in even quarters, then cut each quarter in half again.

5. Place rounds or wedges on an ungreased baking sheet (or Silpat) and bake until the tops begin to brown lightly, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature. Store in an airtight container on the counter for up to a week (if they last that long...)

You might also like:

Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook, or follow me on Twitter or Pinterest.

Cumin-Scented Quinoa With Grated Beets & Quick Curried Chickpeas

Sunday, February 5, 2012

Cumin-scented quinoa with beets topped with curried chickpeas and beet greens by Eve Fox, Garden of Eating blog, copyright 2011

This was the first recipe I tried from Maria Speck's wonderful, new cookbook, Ancient Grains for Modern Meals last summer. We brought a small tub of this brilliantly colored quinoa to a barbecue and it was such a hit with everyone that I've made it several times since then.


In addition to the gorgeous, ruby-like color, I was drawn by the idea of infusing the quinoa with cumin's exotic flavor and tempering it with the beets' intense sweetness. And I decided to take things one step further and use the beet greens in some quick curried chickpeas to add a little extra protein. Top the whole thing with some yogurt or raita and you're in business!

After conquering my unfounded initial dislike of it, quinoa has become one of my favorite grains. It's got a unique flavor - pleasantly nutty yet mild enough for versatility, and it cooks quickly. It's also one of those "super foods" that people love to blather on about (I won't bore you by talking about its superior nutritional qualities but, rest assured, it has them!)

Quinoa Awaiting a Rinse by Eve Fox, Garden of Eating blog, copyright 2011

Cumin is one of the backbones of Indian and Mexican food and I use it often - I love its pungent, slightly earthy flavor. This recipe calls for simmering the quinoa with whole cumin seeds to impart some of that nice flavor to the grain. Check the bulk section of your healthfood or grocery store to find it whole. It should be cheap.

Cumin Seeds by Eve Fox, Garden of Eating blog, copyright 2011

Here's the quinoa, flecked with cumin seeds. You can tell that it's finished cooking by the little curly "tails" that become visible in each "grain" (did you know quinoa that is not actually a grain? but let's just pretend it is...)

Quinoa Cooking by Eve Fox, Garden of Eating blog, copyright 2011

Beets are another food that I had to conquer my distaste for but am now 100% sold on. I think that in this case, it was a matter of my taste buds finally maturing or something - how else can I account for my vehement dislike of their earthy flavor for nearly 30 years? But now I think beets are the bomb! Rich, beautiful and incredibly sweet. Plus, they're also really good for you - packed with nutrients and antioxidants and other buzzwords...

Scrubbing the beets before roasting by Eve Fox, Garden of Eating blog, copyright 2011

I'm always amazed by the brilliance of their color...

Box Grater by Eve Fox, Garden of Eating blog, copyright 2011

I've come to love them raw - they're great in green salads, too. Crunchy and sweet! Mix them with the quinoa and you get a simply breathtaking dish - remarkably pretty and very appropriate for any upcoming Valentine's Day parties you might be going to.

Cumin-Scented Quinoa With Beets by Eve Fox, Garden of Eating blog, copyright 2011

As for the chickpeas, these are quick and easy and mighty tasty. I washed the beet greens (no need to throw them away - they're also yummy and good for you.) Then removed the ribs to chop them up finely since they're tougher than the greens and cut the leaves into ribbons.

Slicing the beet greens by Eve Fox, Garden of Eating blog, copyright 2011

Then I chopped up an onion and a bunch of garlic and sauteed them in some olive oil along with a pinch of red pepper flakes. Once the onion was translucent, I added the beet stems followed a few minutes later by the greens. Tossed in some spices, a couple cans of Eden organic (and BPA-free) chickpeas and let it all meld together, seasoning with salt and pepper, and voila -- a savory, curried mess of garbanzos and greens.

Quick curried chickpeas and beet greens by Eve Fox, Garden of Eating blog, copyright 2011

The curried chickpeas go very nicely with the nutty, beet-sweetened quinoa. Top with a spoonful of yogurt or raita and you'll be glad if you've made enough to have leftovers - this dish only improves with a day or two's time to let the flavors deepen.

Cumin-scented quinoa with beets topped with curried chickpeas and beet greens by Eve Fox, Garden of Eating blog, copyright 2011

Just a quick note that Maria's recipe calls for sumac which I did not have - you can substitute some lemon juice as I've done if you can't find this ingredient.

-- print recipe --
Cumin-Scented Quinoa With Beets Topped With Curried Chickpeas & Beet Greens
Adapted from Maria Speck's Ancient Grains for Modern Meals
Serves 4-6

Ingredients

For the quinoa
* 1 tablespoon olive oil
* 1 teaspoon whole cumin seeds
* 1 cup quinoa, well rinsed and drained
* 1 1/2 cups water
* 3/4 teaspoon salt
* 1/2 teaspoon sumac or lemon juice
* 1 1/4 cups shredded raw beets (about 1 medium-sized beet, rinsed and peeled)
* 1 to 2 tablespoons freshly squeezed lemon juice
* A pinch of cayenne pepper (optional)

For the chickpeas:
* 2 tsp olive oil
* 30 oz or two cans of rinsed, drained cooked chickpeas (if you're using canned, buy Eden organics as their cans are BPA-free)
* 1 medium onion, minced
* 3 cloves garlic, minced or pressed
* Beet greens from one bunch of beets, washed, ribs removed and chopped, leaves chopped into ribbons (if your beets did not come with their greens, you can substitute spinach or some chard or skip it altogether if you prefer)
* Pinch of red pepper flakes
* 3 teaspoons curry powder or garam masala
* Sea salt to taste
* Ground pepper to taste

For the topping:
* Plain whole milk yogurt (or, if you're feeling up to it, stir in some diced cucumber, minced garlic, chopped cilantro, salt and pepper and thin it with a jot of milk to turn the plain yogurt into raita)

Directions

1. Heat the olive oil in a medium saucepan over medium heat until hot. Add the cumin seeds (they will sizzle) and cook, stirring, until the seeds darken and become fragrant, 30 seconds. Stir in the quinoa and cook, stirring frequently, until hot to the touch, about 1 minute. Add the water, salt, and sumac (if you have it), and bring to a boil. Decrease the temperature to maintain a simmer, cover, and cook until the liquid is absorbed, 15 to 20 minutes.

2. Meanwhile make the chickpeas. Heat the olive oil in a large saucepan over medium heat until it shimmers. Add the onion and red pepper flakes and saute for 2-3 minutes until the onion begins to soften. Add the garlic and saute a few more minutes until it becomes fragrant. Add the chopped beet green stems, stir and saute for 2 minutes. Throw in the beet greens and stir, sauteing another 1-2 minutes. Add the chickpeas, curry powder or garam masala and any other spices you desire, season with salt and pepper and stir well. Cook for another 5 or so minutes, stirring occasionally, then turn off the heat and let sit.

3. To finish, stir the shredded beets into the saucepan of quinoa, cover, and let steam for 3 to 5 minutes. Stir in 1 tablespoon of the lemon juice and the cayenne pepper. Taste, adjusting for salt and lemon juice, and serve topped with the curried chickpeas and the yogurt or raita.

You might also like:
Want even more recipes, photos, giveaways, and food-related inspiration?"Like" the Garden of Eating on Facebook or follow me on Twitter.

Wednesday, February 15, 2012

Apricot Ginger Scones

I got into baking scones as a way to survive last winter's punishing cold and constant snowstorms. I've never baked so f-ing much before in my life! Since this has been an incredibly mild winter, this is the first batch of scones I've made. This year, they were inspired by love rather than despair over a seemingly endless winter. 


Apricot Ginger Scones by Eve Fox, Garden of Eating blog, copyright 2012

I discovered the recipe for these lovely apricot ginger scones last May when I was searching around for a yummy-sounding baked good that included copious amounts of ginger to make for my husband's birthday since he's a bit of a ginger hound. They went over well then so I decided to bake a batch as a little Valentine's Day offering since I am lucky enough to have the world's best husband. 

Crystallized ginger by Eve Fox, Garden of Eating blog, copyright 2012

I found the recipe on a blog called 6 bittersweets and was drawn to the combination of the soft, sweet, chewy apricots and big chunks of spicy, sugary ginger. Unfortunately, it seems that the really pretty orange apricots are filled with sulfur dioxide so I've gone with the ugly-but-better-for-you kind that are kind of a dull brownish orange (but they taste great!)

Pile of ginger and apricots by Eve Fox, Garden of Eating blog, copyright 2012

This recipe is a little more work than my favorite cream scones recipe since it calls for butter and cream (scones that are made with cream only are so amazingly easy that it actually feels like cheating) but the end result is really divine - meltingly soft but also a little bit short (that's the butter!) with nice bursts of flavor from the fruit and the ginger. The recipe doesn't call for much sugar but the fruit provides a good amount - it's all nicely balanced.

Apricot Ginger Scones awaiting the oven by Eve Fox, Garden of Eating blog, copyright 2012

I was feeling lazy so I used my Silpat to limit my post-baking clean up. But I've also made these on an ungreased cookie sheet with equally good results.

Apricot Ginger Scones by Eve Fox, Garden of Eating blog, copyright 2012

Eating one of these with your coffee or tea is a truly sweet way to start your day.

Apricot Ginger Scones
Makes 8 scones

Ingredients

* 2 cups (10 ounces) unbleached all-purpose flour
* 1 Tbsp baking powder
* 1/4 cup sugar
* 1 tsp ground ginger
* 1/2 tsp salt
* 4 Tbsp unsalted butter, chilled and cut into 1/4-inch cubes
* 3/4 cup moist dried apricots, chopped into about 8 pieces per apricot
* 1/4 cup crystallized ginger, roughly chopped
* 1 cup organic heavy cream

Directions

1. Adjust oven rack to middle position and heat oven to 425 degrees F. Place flour, baking powder, sugar, ground ginger, and salt in large bowl or work bowl of food processor fitted with steel blade. Whisk together or pulse six times.

2. If making by hand: use two knives, a pastry blender or your fingertips and quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps. Stir in apricots and crystallized ginger. If using food processor: remove cover and distribute butter evenly over dry ingredients. Cover and pulse 12 times, each pulse lasting 1 second. Add apricots and crystallized ginger and pulse one more time. Transfer dough to large bowl.

3. Stir in heavy cream with a rubber spatula or fork until dough begins to form, about 30 seconds (if it's not forming, add more, teaspoon by teaspoon). Transfer the dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds.

4. Turn the dough out onto a lightly floured work surface and pat or roll it out it an even 3/4-inch thick circle. Using a large, sharp knife cut all the way across and through it in even quarters, then cut each quarter in half again.

5. Place rounds or wedges on an ungreased baking sheet (or Silpat) and bake until the tops begin to brown lightly, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature. Store in an airtight container on the counter for up to a week (if they last that long...)

You might also like:

Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook, or follow me on Twitter or Pinterest.

Sunday, February 5, 2012

Cumin-Scented Quinoa With Grated Beets & Quick Curried Chickpeas

Cumin-scented quinoa with beets topped with curried chickpeas and beet greens by Eve Fox, Garden of Eating blog, copyright 2011

This was the first recipe I tried from Maria Speck's wonderful, new cookbook, Ancient Grains for Modern Meals last summer. We brought a small tub of this brilliantly colored quinoa to a barbecue and it was such a hit with everyone that I've made it several times since then.


In addition to the gorgeous, ruby-like color, I was drawn by the idea of infusing the quinoa with cumin's exotic flavor and tempering it with the beets' intense sweetness. And I decided to take things one step further and use the beet greens in some quick curried chickpeas to add a little extra protein. Top the whole thing with some yogurt or raita and you're in business!

After conquering my unfounded initial dislike of it, quinoa has become one of my favorite grains. It's got a unique flavor - pleasantly nutty yet mild enough for versatility, and it cooks quickly. It's also one of those "super foods" that people love to blather on about (I won't bore you by talking about its superior nutritional qualities but, rest assured, it has them!)

Quinoa Awaiting a Rinse by Eve Fox, Garden of Eating blog, copyright 2011

Cumin is one of the backbones of Indian and Mexican food and I use it often - I love its pungent, slightly earthy flavor. This recipe calls for simmering the quinoa with whole cumin seeds to impart some of that nice flavor to the grain. Check the bulk section of your healthfood or grocery store to find it whole. It should be cheap.

Cumin Seeds by Eve Fox, Garden of Eating blog, copyright 2011

Here's the quinoa, flecked with cumin seeds. You can tell that it's finished cooking by the little curly "tails" that become visible in each "grain" (did you know quinoa that is not actually a grain? but let's just pretend it is...)

Quinoa Cooking by Eve Fox, Garden of Eating blog, copyright 2011

Beets are another food that I had to conquer my distaste for but am now 100% sold on. I think that in this case, it was a matter of my taste buds finally maturing or something - how else can I account for my vehement dislike of their earthy flavor for nearly 30 years? But now I think beets are the bomb! Rich, beautiful and incredibly sweet. Plus, they're also really good for you - packed with nutrients and antioxidants and other buzzwords...

Scrubbing the beets before roasting by Eve Fox, Garden of Eating blog, copyright 2011

I'm always amazed by the brilliance of their color...

Box Grater by Eve Fox, Garden of Eating blog, copyright 2011

I've come to love them raw - they're great in green salads, too. Crunchy and sweet! Mix them with the quinoa and you get a simply breathtaking dish - remarkably pretty and very appropriate for any upcoming Valentine's Day parties you might be going to.

Cumin-Scented Quinoa With Beets by Eve Fox, Garden of Eating blog, copyright 2011

As for the chickpeas, these are quick and easy and mighty tasty. I washed the beet greens (no need to throw them away - they're also yummy and good for you.) Then removed the ribs to chop them up finely since they're tougher than the greens and cut the leaves into ribbons.

Slicing the beet greens by Eve Fox, Garden of Eating blog, copyright 2011

Then I chopped up an onion and a bunch of garlic and sauteed them in some olive oil along with a pinch of red pepper flakes. Once the onion was translucent, I added the beet stems followed a few minutes later by the greens. Tossed in some spices, a couple cans of Eden organic (and BPA-free) chickpeas and let it all meld together, seasoning with salt and pepper, and voila -- a savory, curried mess of garbanzos and greens.

Quick curried chickpeas and beet greens by Eve Fox, Garden of Eating blog, copyright 2011

The curried chickpeas go very nicely with the nutty, beet-sweetened quinoa. Top with a spoonful of yogurt or raita and you'll be glad if you've made enough to have leftovers - this dish only improves with a day or two's time to let the flavors deepen.

Cumin-scented quinoa with beets topped with curried chickpeas and beet greens by Eve Fox, Garden of Eating blog, copyright 2011

Just a quick note that Maria's recipe calls for sumac which I did not have - you can substitute some lemon juice as I've done if you can't find this ingredient.

-- print recipe --
Cumin-Scented Quinoa With Beets Topped With Curried Chickpeas & Beet Greens
Adapted from Maria Speck's Ancient Grains for Modern Meals
Serves 4-6

Ingredients

For the quinoa
* 1 tablespoon olive oil
* 1 teaspoon whole cumin seeds
* 1 cup quinoa, well rinsed and drained
* 1 1/2 cups water
* 3/4 teaspoon salt
* 1/2 teaspoon sumac or lemon juice
* 1 1/4 cups shredded raw beets (about 1 medium-sized beet, rinsed and peeled)
* 1 to 2 tablespoons freshly squeezed lemon juice
* A pinch of cayenne pepper (optional)

For the chickpeas:
* 2 tsp olive oil
* 30 oz or two cans of rinsed, drained cooked chickpeas (if you're using canned, buy Eden organics as their cans are BPA-free)
* 1 medium onion, minced
* 3 cloves garlic, minced or pressed
* Beet greens from one bunch of beets, washed, ribs removed and chopped, leaves chopped into ribbons (if your beets did not come with their greens, you can substitute spinach or some chard or skip it altogether if you prefer)
* Pinch of red pepper flakes
* 3 teaspoons curry powder or garam masala
* Sea salt to taste
* Ground pepper to taste

For the topping:
* Plain whole milk yogurt (or, if you're feeling up to it, stir in some diced cucumber, minced garlic, chopped cilantro, salt and pepper and thin it with a jot of milk to turn the plain yogurt into raita)

Directions

1. Heat the olive oil in a medium saucepan over medium heat until hot. Add the cumin seeds (they will sizzle) and cook, stirring, until the seeds darken and become fragrant, 30 seconds. Stir in the quinoa and cook, stirring frequently, until hot to the touch, about 1 minute. Add the water, salt, and sumac (if you have it), and bring to a boil. Decrease the temperature to maintain a simmer, cover, and cook until the liquid is absorbed, 15 to 20 minutes.

2. Meanwhile make the chickpeas. Heat the olive oil in a large saucepan over medium heat until it shimmers. Add the onion and red pepper flakes and saute for 2-3 minutes until the onion begins to soften. Add the garlic and saute a few more minutes until it becomes fragrant. Add the chopped beet green stems, stir and saute for 2 minutes. Throw in the beet greens and stir, sauteing another 1-2 minutes. Add the chickpeas, curry powder or garam masala and any other spices you desire, season with salt and pepper and stir well. Cook for another 5 or so minutes, stirring occasionally, then turn off the heat and let sit.

3. To finish, stir the shredded beets into the saucepan of quinoa, cover, and let steam for 3 to 5 minutes. Stir in 1 tablespoon of the lemon juice and the cayenne pepper. Taste, adjusting for salt and lemon juice, and serve topped with the curried chickpeas and the yogurt or raita.

You might also like:
Want even more recipes, photos, giveaways, and food-related inspiration?"Like" the Garden of Eating on Facebook or follow me on Twitter.