Victorian Cream Tea Scones

Oma and Grandma enjoyed Victorian Cream Tea Scones with butter and blackberry jam along with a steaming cup of mandarin orange green tea for Sunday lunch today.  

2 cups flour

2 tbsp. white sugar

4 tsp. baking powder

1/2 tsp. salt

1/3 cup butter

1 egg

1 egg yolk

1/2 cup light cream

egg white, lightly beaten

granulated sugar for sprinkles

Mix together flour, sugar, baking powder and salt.
Cut in butter until mixture resembles coarse crumbs.
(Oma's tip: can also grate cold butter)
Combine egg, egg yolk and cream in small bowl.  Beat with fork to blend.
Add all at once to dry mixture, stirring with fork to make soft, slightly sticky dough (you may add more cream if needed, I did).
Press into a ball and knead gently on floured surface about 10 times.
Roll out dough to 1/2 inch thickness.
Cut into triangles or circles.
Place on ungreased baking sheet (I used parchment paper).
Brush with egg white and sprinkle lightly with sugar.
Bake in 425 degree oven for 12 to 15 minutes or until golden.

Makes 12 to 16 scones!!!

Serve warm with butter.  Spread with raspberry or strawberry jam, grape jelly or honey.

This recipe is easy to double.

Popovers

This is Oma's recipe, served often on a Sunday along with roast, gravy and vegetables in season.  

Chocolate Cake

This chocolate cake is yummy, moist and easy to cut. Grandma used this recipe for 

Amy and Kevin's wedding cake in August 2000 and
 

Jenny and Chad's wedding cake in May 2001.

1 recipe yields 6 cups of batter

This was a practice cake.

1/2 cup butter
2 cups sugar
3 eggs
1 1/2 teaspoons vanilla
3 squares unsweetened chocolate, melted, cooled
2 cups sifted cake flour
2 teaspoons baking soda
1/2 teaspoon salt
1 cup sour cream
1 cup boiling water

Beat butter and sugar together in large bowl.  Add eggs; beat until light and fluffy.  Beat in vanilla and chocolate.
Sift together dry ingredients.  Add alternately with sour cream to butter mixture; beat well after each addition.  Stir in boiling water.  (Batter will be thin.)  Pour into greased and floured pans.  This recipe will make two 9 inch pans.
Bake in preheated 350 degree oven 35 minutes or until cake tests done.  Cool in pan on wire racks 20 minutes.  Turn out onto racks; cool completely.  Fill and frost as desired.  Yield 12 servings.

For a good reference see "Wedding Cake Bake Times and Batter Amounts"  and "Rolled Fondant".

Le saumon enrobé

4 rice paper rounds

1/4 cup each shredded carrot and thinly sliced green onion

4 skinless salmon fillets (about 1 1/4 lb.)

2 tsp. vegetable oil

4 tsp. hoisin sauce

In shallow dish of hot water, soak rice paper until soft and pliable, about 30 seconds each.  Remove and arrange in single layer on clean towel; pat dry.  

Sprinkle 1 tbsp. each of the carrot and green onion in centre of each round; top with salmon.  One side at a time, tightly fold rice paper over salmon.

In ovenproof skillet, heat oil over medium-high heat; cook bundles until browned and crisp, 1 minute per side.  Brush top and sides with hoisin sauce.  Transfer to 400 degree oven; bake until slightly firm to the touch, about 7 minutes.

Sesame Bok Choy

Meanwhile, whisk together soy sauce, sugar and vinegar until sugar is dissolved.

In wok or skillet, heat sesame oil over medium-high heat; stir-fry garlic, ginger and sesame seeds until golden, about 2 minutes.  Add bok choy and soy mixture; cover and cook until fork tender, about 3 minutes.  Serve with salmon bundles.

Lemon Cheesecake

Crust

10 lemon sandwich cookies,

2 tablespoons unsalted butter, melted

1 teaspoon grated lemon zest

Adjust the oven rack to the middle position and heat to 350 degrees.  Process cookies in food processor until finely ground.  Add butter and zest and pulse until combined.  Press mixture into bottom of 9 inch springform pan.  Bake until lightly browned and set, about 10 minutes.  Cool completely on wire rack, at least 30 minutes.

Curd

1 large egg plus 1 egg yolk

1/4 cup sugar

Pinch salt

2 tablespoons juice from 1 lemon

1 tablespoon unsalted butter

1 tablespoon heavy cream

While crust is cooling whisk egg, egg yolk, sugar, and salt together in double boiler.  Add lemon juice and cook over medium heat, stirring constantly, until thick and puddinglike, about 3 minutes.  Remove from heat and stir in butter and cream.  Press through fine-mesh strainer into small bowl and refrigerate until needed.  (I skipped the straining step.)

Filling

1/4 cup juice from 2 lemons

1 envelope unflavored gelatin

1 1/2 pounds cream cheese

3/4 cup sugar

Pinch salt

1 1/4 cups heavy cream, room temperature

Combine lemon juice and gelatin in small bowl and let stand until gelatin softens, about 5 minutes.  Microwave until mixture is bubbling around edges and gelatin dissolves, about 30 seconds.  Set aside.

With electric mixer on medium speed, beat cream cheese, sugar, and salt until smooth and creamy, about 2 minutes.  Add gelatin mixture and 1/4 cup curd, increase speed and beat until smooth and airy, about 3 minutes.

Finishing Touches

Pour filling into cooled crust and smooth top.  To make a swirl on top, pour thin lines of remaining curd on top of cake and lightly drag paring knife or skewer through lines to create marbled appearance.  Refrigerate until set, at least 6 hours.  Remove sides of pan.  This cheesecake can be covered in plastic wrap and refrigerated for up to 3 days.