Combine the following in a favorite roomy bowl:
2 C organic wheat pastry flour
1 1/2 C organic all-purpose flour
3/4 t sea salt
1 t baking soda
1/2 C brown or turbinado sugar
Work in 1/2 cup organic butter well with your fingers.
1 1/2 C chopped rhubarb from your spring garden
1/2 C raisins
3/4 C chopped walnuts
2 large eggs
1 c vanilla yogurt
Add to the dry ingredients and stir just until uniform. Turn out onto a floured baking sheet and press into a 1 1/2" thick circle. Cut into 8 wedges with a pizza cutter and move pieces 1 1/2" apart. Dust the tops with sugar and bake at 350° until browned, 25-30 min. Serve warm with lots of fresh butter.
Summer variation: Use fresh peach cubes and sliced almonds.
Stir in diced apples, cinnamon and pecans.
Yeld: 12 scones
3 c flour
1 T plus 1 t baking powder
2/3 c sugar
1/2 t cardamom
1/4 t anise
1 c cooked wild rice
3/4 c milk
1 large duck egg
8 T very cold butter, cut into pieces
2 c fresh or frozen rhubarb, chopped into 1/4" pieces (if frozen, do not thaw)
Mix first 6 ingredients together in a large bowl.
In a separate medium bowl, whisk together milk and duck egg.
Using a pastry cutter, cut butter into flour until the size of peas. Add chopped rhubarb to flour mixture.
Add wet ingredients to the dry, and mix together gently. Once all the flour is incorporated, gently pull together with a large spoon or hands. Do not over-mix.
Lightly flour a large cutting board. Place scone mixture onto board; pat into a circle about 10" round and 1" high. Cut into wedges or circles.
Bake at 400 degrees F for 15-17 minutes.
For raspberry rhubarb compote:
2 c raspberries
2 c chopped rhubarb
1 T + 1 t chocolate balsamic vinegar
1/8-1/4 t ground anise
1/4 c honey
4 T sugar
1 medium apple such as Prairie Spy, peeled, cored, and diced
Combine all ingredients in a large saucepan and cook slowly over medium heat, stirring frequently to prevent burning. Simmer until fruit is cooked and sauce is thickened (about 30 minutes).
Serve with scones.
Yield: 6 waffles
3/4 t instant yeast
1/4 c warm whole milk (105 degrees F - 110 degrees F)
1 1/2 c all-purpose flour
2 T packed light brown sugar
3/4 t salt
2 t honey
11 T butter, melted
3/4 c pearl sugar/thick coarse sugar
In the bowl of a stand mixer, dissolve yeast in warm milk; allow it to stand several minutes. Then add dry ingredients, eggs, honey, and melted butter.
With the paddle attachment on the mixer (or by hand), mix on speed #1 ("stir" setting) - scraping every few minutes - until dough forms a ball on the paddle. This should take a few minutes.
Once the butter appears evenly incorporated into the dough, continue mixing, scraping occasionally, until the dough balls on the paddle again, about 2-6 minutes.
Scrape dough into a large bowl, cover with plastic wrap, and let it rise at room temperature for 4 hours. Place in refrigerator to rest overnight.
The next day, take the bowl of cold dough straight from the fridge and add all of the pearl sugar. Mix into the dough by hand until the chunks are well distributed. Divide dough into 6 pieces of equal size.
Shape each piece into a ball and let it rise (covered loosely in plastic wrap) for 90 minutes.
Using an ice cream scoop, place a dollop of batter onto waffle iron and cook at exactly 350 degrees F for approximately 2 minutes. A professional waffle iron from Belgium or other heavy cast iron waffle iron works best. If you have a regular iron, it may take 4 minutes or longer.
For poached spiced apples:
4 apples (preferably hard, not ripe)
1 bottle of red wine (Merlot or Cabernet)
zest of 1 orange
juice of 3 oranges or 1 c orange juice
1 T whole cloves
1/2 t mace
3-4 star anise
2-3 whole vanilla beans
2 T ground ginger or grated fresh ginger
1 c brown sugar
3 c water
Core and peel apples. Place all ingredients (from wine to water) into a saucepan. Over medium heat, stir until sugar is dissolved and ingredients are mixed.
Add apples and slowly bring saucepan to a low rolling boil; cook until apples are soft, about 90 minutes. Check apples after 60 minutes by carefully lifting them out with a large slotted spoon and gently pressing them with your finger - they should cave in slightly to the touch when done. Adjust time accordingly.
When done, remove apples from poaching liquid* and let cool enough to handle. Carefully slice apples in half, place each half atop waffle, and garnish with whipped cream, if desired.
*You may further reduce liquid until it thickens and use as a syrup. It will keep in the fridge 2-3 months.
For bacon jam:
Yields: 1/2 qt
1 1/2 lb sliced bacon, cut crosswise into 1-inch pieces
2 medium yellow onions, diced small
3 garlic cloves, smashed and peeled
2 oz Makers Mark Whiskey
1/2 c cider vinegar
1/2 c packed dark-brown sugar
1/4 c pure maple syrup
3/4 c brewed coffee
In large skillet, cook bacon over medium-high heat, stirring occasionally, until fat is rendered and bacon lightly browned, about 20 minutes. Transfer to crockpot with slotted spoon. Pour off all but 1 T fat from skillet (reserve for another use). Add onions and cook until caramelized about 6 minutes. Add garlic after onions are caramelized.
Deglaze pan with whiskey; add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon for about 2 minutes. Add bacon and stir to combine.
Transfer mixture to 6-qt slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 - 4 hours. Transfer to food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks.
For pizza crust:
Yields: 4 dough balls
4 c unbleached wheat flour
1 ¼ c beer (or water)
1 packet active dry yeast
8 T olive oil
¼ t salt
Heat beer (or water) to 110° F. Add yeast and wait 5 minutes to be sure it’s activated (foamed). Add olive oil, egg, and salt. Mix with spoon or whisk.
In kitchen mixer, add liquid ingredients over flour and mix on lowest speed using a dough hook for 6 minutes. Increase speed one notch and mix for another 2 minutes. Place mixed dough in lightly oiled bowl and cover with plastic wrap for 2 hours or until doubled in size.
Remove from bowl, cut into 4 equal pieces, form into balls, and place on lightly oiled tray. Cover with plastic wrap and refrigerate until ready to use. Dough will keep for 2 days in the refrigerator or 3 months in the freezer.
Each dough ball yields a 14 inch pizza.
Steve's note: Beer makes the dough flakier and lighter, but water can be used, if you prefer.
Yields: 1 pizza
2 oz bacon jam
1 lb sausage
1 lb mozzarella, grated
2 c organic tomato sauce (Muir Glenn)
¼ lb arugula
1 medium white onion
2 oz pecorino/romano cheese
2 quail eggs
Prepare grill for high direct heat. Prepare a small bowl with olive oil for greasing grill grates and brushing the pizza. Prepare toppings so they are ready to go on the pizza - tomato sauce, cheese, and anything else you wish.
Shape pizza dough by flattening it with your hands on a slightly floured surface. Use your fingers to stretch dough out, or hold up edges of dough with your fingers, letting dough hang and stretch, while working around the edges of the dough. Once dough is stretched, let sit for 5 minutes and then push out the edges with your fingers again, until you have a nice round shape, approximately 10-12 inches in diameter. Do not make a raised rim; it will interfere with the grilling process.
Once grill is hot (you can hold your hands an inch over grates for no more than 2 seconds), dip a tightly folded paper towel in olive oil and use tongs to wipe grill grates. Place pizza dough round on a lightly floured (semolina flour works well) rimless cookie sheet (or pizza peel, or large cutting board). Slide dough off the cookie sheet onto the hot grill grates. Close the grill lid and cook 2 minutes.
After 2 minutes, open grill and check underneath the dough to see if it’s getting browned. If browned on one side but not the other, use a spatula or tongs to rotate dough 90 degrees and cook for another minute. If it is not beginning to brown, cover grill and continue cooking a minute at a time until bottom has begun to brown. It should only take a couple minutes if you have a hot grill. The top of the pizza dough will start bubbling up with air pockets.
Once pizza dough has browned lightly on one side, use your cookie sheet or pizza peel to remove from the grill. Use spatula to flip dough so grilled side is up. Keep grill covered so it retains its heat.
Paint grilled surface of pizza with a little olive oil, then cover with 1 ladle of sauce, sausage, onions, and cheese. Add dabs of Bacon Jam randomly throughout the pizza. Dust lightly with pecorino/romano cheese blend. Add arugula. Remember to go light on the toppings or your pizza will be heavy and soggy. Add salt to taste.
Slide topped pizza back onto grill. If using a gas grill, reduce heat. If working with a charcoal grill, close vents on cover almost all the way. Close lid and cook 2-3 more minutes, or until bottom begins to char and cheese is bubbly. Pull off grate with a spatula onto a cutting board or other flat surface and let rest for a couple minutes before cutting into slices.
Steve's notes: Dough stretching can be done with either traditional hand stretching method or with a rolling pin. If dough is too soft, put in freezer for 5 minutes and let set up. For larger parties, pre-stretch dough and separate with oiled parchment paper in the fridge. Remember to not “over top” pizzas.