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Maple Blueberry Oat Scones & Royal Wedding (Menu!) for Foodies…

Maple Blueberry Oat Scones 

 

Whilst watching the Will’s and Kate Royal Wedding,  I was inspired to make some scrumptious British (and very delicious) Maple Blueberry Oat Scones. I just had to share the recipe with you (below). I love blueberries and whole grains, thankfully this scone is a bit healthier than most.

Absolutely delightful Maple Scones, not too sweet, or too dry and with just the right amount of whole-grains. Made with oats, whole wheat pastry flour, pure maple syrup and wild Maine blueberries (loaded with healthy antioxidants). It is said that wild Maine blueberries are the best in the world and you can find them frozen (just as good for you) in the health food stores. (recipe adapted from smitten kitchen).

 

A british scone is like an American biscuit.

A British biscuit is like an American cookie.

 

A British cookie is like….well, I don’t know…

 

 

 

Ingredients:

 

 

Scones:

Yield: 8-10 ~ Lovely scones (American and British metric measurements)
  • 1 3/4 cups (260 grams) all-purpose flour, plus extra for dusting surface 

  • 1/2 cup (80 grams) whole wheat pastry flour 

  • 1/2 cup (35 grams) rolled oats (I used quick-cooking) 

  • 1 1/2 tablespoons (heaped) baking powder 

  • 1 very heaped tablespoon granulated sugar 

  • 1/4 teaspoon table salt 

  • 3/4 cup butter, cut into pieces (or sub. Smart Balance) 

  • 1/4 cup milk or buttermilk
  • 1/4 cup pure maple syrup 

  • 1 cup blueberries (fresh or frozen) 

  • 1 teaspoon cinnamon sugar (for topping) 

  • 1 egg, beaten (for glaze) 

Method:

Preheat your oven to 400°F (200°C). Butter a baking tray, or line with parchment paper.
  1. Whisk the flours, oats, baking powder, sugar and salt together in a large bowl. With a pastry blender, fork or fingers, work the butter into the dry ingredients until the mixture resembles fine breadcrumbs. In a small bowl, combine the milk and syrup, then add these liquid ingredients to the butter-flour mixture. By hand or with a rubber spatula, gently and with-out “over-working” bring everything together to form a nice soft dough. If it feels too dry, add a little more milk but not enough that the dough is sticky at all.
  2. On a lightly floured surface, gently pat the dough out until it is 1 1/4 inches (3 cm) tall. Using a 2-inch (5-cm) cutter, cut the dough into rounds and place them on the prepared tray so that they almost touch. Brush the tops with beaten egg, sprinkle with cinnamon and sugar and bake for 20 to 25 minutes until the scones have risen and are lightly golden. The scones will stick together, so pull them gently apart when they’ve cooled a bit — pull-apart scones! 

Tip: Serve warm. If they’re a little stale the next day, re-heat in the microwave or in the oven with foil. Serve with butter and jam or with clotted-cream like the British.

Cheers!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

— “Okay, now I have to admit that I’ve been absolutely fascinated with Will and Kate’s Royal wedding. I do have royal British ancestors and maybe, just maybe, that explains some of my fascination. Anyway, I’ve been watching and reading everything, so that I could share with you, my dear readers, some fabulous photos of the lovely wedding, the actual cakes and the menu of the food served” ~ Lisa

William & Kate’s Official Royal Portrait 

Hugo Burnand/Clarence House – WPA Pool/Getty Images

 

The Queen with the help of Kate’s sister Pippa Middleton threw a reception in Buckingham Palace in honour of Will and Kate the new Duke and Duchess of Cambridge. 10,000+ canapés (for 650 guests) were served for the royal wedding celebration. The eight-tiered traditional fruit cake was adorned with 900 iced flowers, designed by top baker Fiona Cairns.

 

 

 

Will & Kate’s Royal Wedding Cakes 

(John Stillwell-WPA Pool/Getty Images)

 

The Wedding Menu…

Savoury:

- Cornish crab salad on lemon blini

- Pressed duck terrine with fruit chutney

- Roulade of goats’ cheese with caramelized walnuts

- Assortment of palmiers and cheese straws

- Scottish smoked salmon rose on beetroot blini

- Miniature watercress and asparagus tart

- Poached asparagus spears with Hollandaise sauce

- Quails eggs with celery salt

- Scottish langoustines with lemon mayonnaise

- Pressed confit of pork belly with crayfish and crackling

- Wild mushroom and celeriac chausson

- Bubble and squeak with confit shoulder of lamb

- Grain mustard and honey-glazed chipolatas

- Smoked haddock fishcake with pea guacamole

- Miniature Yorkshire pudding with roast fillet of beef and horseradish mousse

 

Sweet:

- Gateau opera

- Blood orange pate de fruit

- Raspberry financier

- Rhubarb creme brulee tartlet

- Passionfruit praline

- White chocolate ganache truffle

- Milk chocolate praline with nuts

- Dark chocolate ganache truffle

 

~ Served with Pol Roger NV brut reserve champagne.~
PS. Someday I’ll find and share links of the recipes above….

 

Magical Gingerbread Cake

 

Ahhh…. the aroma of homemade Gingerbread, it just wouldn’t be Christmas without it. I love, love, LOVE a deep, dark, delicious gingerbread, served with whipped cream, luscious lemon sauce, or simply sprinkled with confectioner sugar. One of our holiday favorites, this “old school” recipe dates back to Colonial times and has been updated to be healthier with whole wheat flour and spicier, loaded with lots of extra ginger. Just like Grandmother’s only better. A gingery gingerbread cake, whole-grain, less fat, less sugar and maybe just as magical…

Happy Holidays!

~Just like all of us, this website is a work-in-progress, please feel free to leave me any comments or suggestions. Please share www.bakedinmaine.com with your friends and you may follow bakedinmaine @ www.twitter.com/bakedinmaine

PS. I love to read you comments! Let’s get cookin’!

 

Ingredients:

  • 2 1/2 cups whole wheat pastry flour or (sub. white whole wheat)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ginger, ground
  • 2 teaspoons cinnamon
  • 1 tablespoon of fresh ginger, finely grated (optional)
  • 1 cup blueberries (optional summer treat)
  • Dash of allspice (optional)
  • Dash of nutmeg (optional)
  • Dash of cloves (optional)
  • 1/2 cup butter, Smart Balance, or apple sauce.
  • 1/2 cup firmly packed brown sugar
  • 2 teaspoons vanilla
  • 1 cup molasses
  • 2 eggs
  • 1 cup boiling water

 

Directions:

  1. Preheat oven to 350°F. Grease/spray and flour 2 (9″) round cake pans or a 9″ X 12″ rectangular pan.
  2. Mix the dry ingredients in medium bowl; set aside.
  3. Beat butter, brown sugar and molasses in large bowl with electric mixer on medium speed until well mixed. Add eggs; beat well. Add flour mixture alternately with boiling water, beating on low-speed after each addition until smooth. If you’re using blueberries, add them now. Pour into prepared pan/s.
  4. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans; cool completely on wire rack.
  5. Buy a little Christmas tree stencil or cut one out yourself. Sprinkle generously with confectioner’s sugar (I used a tiny fine mesh sieve). Serve with whipped cream and crystalized ginger, chopped. *Or enjoy some lemon sauce (below)…

* Optional Toppings:

  • 2-3 cups whipped cream, flavor with vanilla and/or molasses
  • 1 teaspoon of crystalized ginger, chopped (topping)
  • 1 cup confectioners sugar for topping (optional)
  • Or, fresh lemon sauce, below: 

Ingredients (lemon sauce):

  • 1 large lemon, juice of
  • 1 lemon zest, grated
  • 1 1/4 cups boiling water
  • 2 tablespoons cornstarch
  • 1/2 cup sugar, (or to taste)
  • 1 pinch salt
  • 2 tablespoons butter, melted

Directions:

  1. Boil water; add lemon zest, reduce heat, and simmer for 5 minutes.
  2. In a small bowl, mix cornstarch, sugar and salt together.
  3. Add water slowly, whisking constantly.
  4. Return to saucepan (and whisk) over medium heat for about 10 minutes until thickened.
  5. Lower heat and simmer for about 5-6 minutes.
  6. Remove from heat, and stir in fresh lemon juice and melted butter.
  7. Best served warm, over gingerbread or even fish.

Enjoy!

With a little whipped cream and crystalized ginger…


Cranberry Jalapeño Sauce Recipe

What’s your favorite must-have Thanksgiving side dish? What’s bursting with flavor, both tart and sweet at same time, almost like a yummy dessert? The bright crimson holiday dish that just you can’t live with-out? (drum roll please!)…That’s right, cranberry sauce. It just wouldn’t be Thanksgiving without it, now would it? This delicious cranberry jalapeño relish recipe was given to me by my friend Michelle, she said “Oh Lisa, you have to try this. It’s sooo GOOD!” Forget the stuff in a can. If you’re looking for a new more exciting, healthier way to serve cranberries, this is it!

Bon Appétit!

 

* Please feel free to ask any questions or add your comments below, I do love to read them.

* Now you can get Baked in Maine in your inbox! Click on subscribe to receive the newest recipes.

 

Ingredients:

  • 1 cup water
  • 1 cup brown sugar (or substitute)
  • 1 (12-ounce) package fresh cranberries
  • 2-3 fresh jalapeños, seeds and ribs removed (finely chopped)
  • 1 tablespoon fresh cilantro or parsley
  • ½ teaspoon cumin
  • 2-3 green onions, thinly sliced
  • 1 tablespoon of fresh lime juice (zest optional)
* Note: Cranberries really are good medicine. These gorgeous deep red berries are loaded with antioxidants, anti-inflammatories and resveratrol the powerful heart protector (found in red wine). Fights the battle against bacteria and infections without antibiotics (in some cases). Cranberry juice tastes great in a cocktail too!

 

Method:

1.  Combine water and sugar in a medium saucepan. Bring to a boil. Add cranberries. Return to a boil, then simmer 10 minutes without stirring. Pour into a bowl and allow to cool down.
2.  Add remaining ingredients and mix lightly. Refrigerate. Serve chilled or at room temperature. For the best (mellowed) flavor, make the day before. Can be frozen. Garnish just before serving.
Bon Appétit!

 

 

Roasted Butternut Squash Soup Recipe

 

Just in time for the holidays… a Roasted Butternut Squash Soup. Here’s my very own interpretation, with just a bit of influence from Mom and Martha (Stewart). You won’t be disappointed. This is such a rich, delicious healthy soup that you’ll be tempted to make it year ’round. Always a holiday hit at my house, even the kids enjoy its fragrant and festive holiday flavors (or maybe it’s just the sour cream). Anyway, my mother serves this awesome appetizer while we’re waiting for the turkey and it’s always different (she likes variety). Sometimes she stirs in some milk or cream at the end, try it if you like a rich creamy soup. She always adds toasted chopped pecans right before serving to keep them crunchy of course. Feel free to add some curry, cayenne, cream or whatever else floats your boat. There’s nothing like a warm, spicy seasonal soup. Martha would so proud.

* Please feel free to ask any questions or add your comments, I do love to read them!

 

Ingredients

For the Soup:

  • 2 1/2-3 pounds butternut squash, peeled.
  • 1 Large onion.
  • 2 Celery stalks.
  • 2 Carrots.
  • 3 Tablespoon olive oil.
  • 2 Cloves of fresh garlic, chopped.
  • 2 Inches of fresh ginger chopped.
  • 2 Bay leaves.
  • a few pinches of nutmeg, to taste.
  • Sea salt and lots of freshly ground black pepper.
  • 2 to 4 cups chicken stock, low sodium.
  • 2 Tablespoons of butter. (optional)
  • 2 Tablespoons of brown sugar.
  • Sour Cream a (dollop for each)
  • Garnish with toasted pecans, chopped green onions, parsley or whatever.

Directions

Pre-heat the oven to 425 degrees F. Cut the butternut squash, onions, celery and carrots into 1-inch cubes. Place them on a sheet pan and toss with the olive oil, 1 teaspoon sea salt and 1/2 teaspoon cracked pepper and spread it all out in a single layer. Roast for  about 45 minutes, until very tender.

Meanwhile, in a large soup pot, add more olive oil and the garlic, ginger (chopped) and bay leaves. Heat the chicken stock to a simmer. When the vegetables are done, place them in a food processor or blender (in two batches) Add some of the chicken stock and puree until smooth. Place the pureed vegetables back in the large pot and add the rest of the chicken stock (you can make this super soup as thick as you like!). Check your seasonings again to be sure everything is to your liking. Heat on low and serve with your garnishes: sour cream, herbs, toasted pecans etc. One word here: awesomeness!!!

Bon Appétit!