Posts Tagged ‘Zest (ingredient)’

Weekly Boozer: Hard Lemonade

In Weekly Boozer on September 2, 2011 at 9:29 pm

Summer and lemonade just go together. Like sprinklers and children, like your couch and the TV, or flowers and bees… these things were just meant to be together. So since the summer heat is still bearing down, what could be better than fresh squeezed lemonade? Adult fresh squeezed lemonade! Hard lemonade, like the kind “Mike” makes. Only way better because it doesn’t have that weird bottled preservative flavor. Sinfully tart and delicious, fresh and aromatic, and delicious. Homemade Hard Lemonade and patios just go together.

Homemade Hard Lemonade

2 cups water
1 cup sugar 
several large strips of lemon zest
2 ounces of vodka
2 ounces of whiskey (*if you are not a whiskey fan – double vodka!)
1 cup fresh squeezed lemon juice (5-6 large lemons) 
1 lemon sliced into rings, for serving
ice, for serving

Directions: In a small saucepan, bring water, sugar, and strips of zest to a simmer. Cook until sugar dissolves. Remove from heat and let cool. Remove strips of zest and discard. It has done its zestly duties.  In a large pitcher, combine the lemon infused simple syrup, vodka, whiskey, lemon juice, and stir.  Fill serving glasses with ice and lemon slices, add the lemony goodness, drink, and enjoy summer.


Blood Orange Scones with Cream

In Baking, Uncategorized on February 7, 2011 at 8:04 pm

Blood Oranges make the most beautiful juice – I wish it came through more in the scones and the cream, but they are just as good either way.  If you want to use regular oranges instead the recipe would be just as good (though I might cut the sugar back…).  Cake flour and heavy whipping cream give these scones a wonderful tender texture and cream takes it over the top! 

Blood Orange Scones

1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1/2 cup sugar
4 tsps baking powder
1/2 tsp salt
2 large eggs, beaten
1/2 cup heavy whipping cream, plus 2 Tbsps if dough is too dry
2 Tbsp blood orange juice
zest of a whole blood orange
1/4 cup of dried cranberries, heaping (optional)
butter, optional
raw sugar, optional

Directions: Preheat oven to 425 degrees.  Line baking sheet with parchment, silpat or grease and set aside.  In a large mixing bowl combine the dry ingredients; combine with pastry blender or fork.  Add the eggs, cream, juice, zest (and you can add the cranberries at this time or fold in during kneading), stir until a soft dough forms. 

Turn dough onto a lightly floured surface and knead 7 – 9 times.  Pat dough into a circle, about 3/4 inch thick and cut into 6 wedges.  Arrange wedges on prepared baking sheet, leaving at least 1/2 inch in between and bake until golden, about 11 minutes.  Upon removal butter the tops of the scones lightly and sprinkle with raw sugar (optional).

Serve warm.  These are delicious scones, but they didn’t really scream blood orange… or well orange for that matter so I made a mock clotted cream with blood orange juice and zest to pump up the flavor!

Mock Clotted Cream

1 cup heavy whipping cream
1/2 cup mascarpone cheese
2 Tbsp sugar

In a chilled bowl, combine the cream, mascarpone, and sugar.  Whisk for several minutes, or until the mixture becomes thick and forms a smooth cream.  Try not to just eat it out of the bowl – yes it’s that yummy.  Divide mixture in half (if you are making blood orange version as well) and refrigerate plain cream until ready to use.

Blood Orange Cream

1 to 2 Tbsps blood orange juice
1 tsp blood orange zest
1 Tbsp sugar, (blood oranges can be very tart – may not need)

Take half of mock clotted cream and add additional sugar, juice and zest; whip until thick buttery cream forms.   Refrigerate until ready for use.  Spread on scones… die and go to heaven.  Scones and cream are so delicious… hope you enjoy too!