Cranberry Orange Scones

We are so pleased that this has been a very successful year for The Pearl of Seneca Lake B&B. We have gotten to know so many wonderful people and have enjoyed them tremendously.   Now, as our season is coming to an end we will use this time to prepare for the 2012 season by renewing ourselves and our home.   We both know that we will miss the breakfast conversations and the laughter that follows.   The quiet time of the winter will be good for our soul and we’ll look forward to welcoming you all in early spring.

This is a new recipe and a perfect one for the Holiday Season.   It seems to have the perfect blend of sweetness and the tart taste of the cranberries.   I think it is a winner.

Cranberry Orange Scones

Mix together:
    1 ½ cups flour
    ¼ cup sugar
    3 tsp baking powder
    ¼ tsp salt

Cut in:
    ¼ cup butter (4 tbsp)

Stir in:
    ½ cup dried cranberries
    2 tsp grated orange rind

Mix separately:
    ½ cup buttermilk
    1 egg

Add wet ingredients to the dry ingredients and mix until just moist.   Knead a few times, pat into a circle and cut into triangle wedges.   Place on greased cookie sheet, Silpat or parchment paper.

Bake at 400 deg for about 18 minutes.

Mix together and drizzle over the warm scones:
    1 cup powdered sugar
    2-3 tbsp orange juice

- Mary

Poached Pears

Fall in the Finger Lakes is so beautiful.   The leaves are changing color and the grapes are being harvested as we prepare for the winter months.     What I like best about the fall are the many fruits and vegetables that are abundant on the road side stands.   In preparing for breakfast, I continually buy peaches, pears, plums, berries, apples, potatoes, tomatoes, garlic and onions, all grown locally.

The following is a Poached Pear recipe that everyone loves.   The pears are soft and cooked perfectly with a tinge of cinnamon and cloves.   The orange juice keeps the pears a beautiful white and prevents them from oxidizing and turning brown.   (I save the juice and spices to use the next time I poach pears.)   This recipe is a keeper!

Poached Pears

4 firm pears, peeled, cored, and halved 2 c. orange juice 2 or 3 cinnamon sticks 6 whole cloves 1 tbsp Grand Marnier, if desired Yogurt Raspberry Jam In a medium casserole dish, place pears cut side down.   Add juice, cloves, and cinnamon sticks.   Bake at 325 degrees for 40 - 45 minutes until tender when pierced with a fork.   Top with a dollop of yogurt and a teaspoon of raspberry jam.   Serves 8. - Mary

Tomato, Basil and Mozzarella Frittata

In the evenings, I often browse the internet looking for new recipes.    I find it challenging and a little exciting trying new recipes.    (Although it is necessary to try it first before I serve it to our guests at The Pearl.)     I always love Insalata Caprese Salad, and found on the internet a variety of recipes that add eggs to the basic ingredients, making a very tasty breakfast.     This recipe comes together quickly and is easy to make.

Preheat the broiler and set the rack about 6 inches from the heat.

Cut:

10 fresh basil  –  rolled into a tight cylinder and cut to make thin strips.

In a 10 inch ovenproof skillet add:

1 tbsp extra virgin olive oil

1 clove garlic minced very fine - cooked until softened

In separate bowl lightly beat:

5-8 eggs

Salt and pepper

Pour eggs into pan and let eggs begin to set around the edges.   Using a spatula, lift the edges of the egg and tilt the pan allowing the uncooked eggs to run underneath the cooked eggs.   Cook until eggs are set on the bottom and still liquid on top.

Remove from heat and scatter on top of the eggs:

Chopped basil

1 large handful of cherry tomatoes, quartered

¼ cup shredded mozzarella cheese

Place skillet under broiler and cook until eggs are set, edges are puffed and the cheese is melted  -  about 1-2 minutes.   Be careful not to overcook the eggs.   They should be moist.

This is also good with olives, onions or mushrooms.

- Mary