Ploughman's Scones for #BakingBloggers

I'm a member of a group called Baking Bloggers.  Each month we have a theme and are tasked to bake something within that theme.

We've done some fun stuff over the past year or so, and I've had fun coming up with ideas and recipes and posts for it.

The mission this month, should we choose to accept it,  was to make something British,  and
Bake  for a Tea Party.  

The Brits have this down to a science, from delicate little Tea sandwiches to Fairy Cakes.  But, there is another side to 'Tea'.  This is where you have something a little more hearty.

If you've ever been to an English pub and seen Ploughman's Lunch on the menu, I bet you ordered it. It was hearty, satisfying and totally delicious.  It usually consisted of bread, cheese, pickles, chutney, sometimes ham, sometimes apples or celery, usually onions and of course butter.  You plopped it all together and had an incredible sandwich or ate it piecemeal.

Well, I wanted to play a little with the basic concept.  And since Scones are usually found on a 'Tea' table, I decided to put this all together into something you could just pick up and eat.
And fortuitously for me, I had a gathering to go to this past week, and decided to make these and bring them as my contribution.
I made them more an appetizer size though.

Cause I could.

I went to quite a few websites for inspiration.  This one and this one, as well as here.

What can I say, I then took my tried and true, made many, many times, Scone recipe and had fun.

I also had a bad moment or three when I couldn't find some Major Grey's Chutney anywhere, and I tried three different stores. grrrr 
If I had more time I would have driven to the 'big' city, cause I know where to find chutney up there, but luckily, or fortuitously,  I found some Cranberry Chutney in my local store. So I bought it and used it here.

And then I found a single, solitary bottle of Major Grey's Chutney lurking in my pantry.
Yay me!

I swear sometimes life throws you Chutney just when you least expect it.

I chose not to use any apples in these, but instead put together the little 'Ploughman's' Scones using some of the Cranberry Chutney, a lovely aged sharp Cheddar and a minced ham spread.  I also used some Cojack cheese on some of them and then decided that the sharp cheddar went really well with the Major Grey's Chutney (which is mango based.)

I sampled some before taking the little scones to the party, and then promptly wrapped a couple up for my breakfast the next day.

Ploughman's Scones

Yield: 24 bite size pieces- for an appetizer or 8 + servings

Author: Sid's Sea Palm Cooking

prep time: 5 Mcook time: 25 Mtotal time: 30 M

You don't need to make these small, but if you're going to a gathering, they're a fun little take along.

ingredients:

Scones

• 4 cups self rising flour
• 2 teaspoons baking powder
• 1 stick cold salted butter (4 oz)- cut into small cubes
• 1/2 cup Creme Fraiche mixed into 1/2 cup milk
• or
• 3/4-1 cup sour milk

Minced Ham Spread

• 1 cup cooked ham - processed in food processor
• 4 oz. (half package) cream cheese
• 2-3 tablespoons heavy cream
• 1 teaspoon brown mustard

instructions:

How to cook Ploughman's Scones

Scones

1. Preheat oven to 425 degrees
2. Using a food processor cut the butter into the flour, until it's well incorporated.  Place into a large bowl, and add half the milk, mix together lightly with your hands, adding more milk, a little at a time until a ball can be formed.
3. You may not need all the milk.  If any is left reserve it to brush on top before baking.
4. Turn out onto a floured surface and knead lightly. 
5. Form into 4 small flattened balls if making appetizer sizes or two balls, flattening them to about 1/2- 3/4 inches high. 
6. Place on either a parchment paper or greased pan.
7. Cut through the balls all the way using a pizza cutter and cutting into wedges. You do need to cut all the way down to the base.  They will rise and spread out like a flower. 
8. Brush with reserved milk.
9. Bake for about 25 minutes or until golden brown. 
10. As soon as they've cooled enough to handle, split them and butter.  Layer the ham spread, cheese and chutney and serve immediately. 

Ham Spread

1. Soften the cream cheese and add the cream and mustard to it.  Mix in the minced ham and place in the refrigerator until ready to use.

NOTES:

This ham spread can also be gussied up with some finely chopped chives as well. It makes a great sandwich spread all on its own. The Scones can also be eaten hot out of the oven, spread with some butter and jelly if desired.

Created using The Recipes Generator

Baking Bloggers

Baking for a Tea Party

• Bacon and Scallion Mini Quiche by Palatable Pastime
• Cheesy Grilled Corn Tartlets by Food Lust People Love
• Choco Orange Brownies by Sneha's Recipe
• Chocolate Coconut Flour Cookies (Gluten Free) by Cook with Renu
• Chocolate Orange Shortbread by A Day in the Life on the Farm
• Creamsicle Cupcakes by Karen’s Kitchen Stories
• Fast and Easy Petit Fours by Our Good Life
• Lemon Coconut Squares by Jolene's Recipe Journal
• Mickey Birthday Cake Scones by Simply Inspired Meals
• Millionaire's Shortbread (Caramel Shortbread) by Caroline's Cooking
• Mini Rhubarb Muffins by Home Sweet Homestead
• Napolitaines (Mauritian Sandwich Cookies) by Tara's Multicultural Table

First Monday Favorites - May 2019 - 30

It's time, time for First Monday Favorites.
Here is where you share your favorite recipe from last month, the one recipe you made that you'll make time and time again. 

I actually made a few new recipes last month.

And one of them is this.  Cod Cake Sliders.   

I actually made them to enter into a cooking contest sponsored by Healthy Solutions Spice Blends.
But I made some for myself again.  I really loved them.   Just glad I stocked up on Cod Pieces from Trader Joe's. 

I don't care if they win, well I do, but I already know I've got a winner for me.

Stop on by and link up your favorite recipe/s from last month.

You are invited to the Inlinkz link party!

Click here to enter

In memory of Harriett Beach

I really don't know how to start this.

A good friend died this past weekend, a woman I admired, looked up to, an incredible, vibrant, talented, compassionate, opinionated, amazing woman.

She was a free spirit, a talented artist, baker, cook, activist, writer.
She'd been many things in her long life, but I was honored to call her friend.

Here's the link to her obituary, which gives you some bare bones facts about her. 

Harriett Beach was so much more.

I learned so much from her, she encouraged me to write, pushed me to finish off my cookbooks, and in fact edited all of them for me.

We exchanged recipes, and hints and ideas and just chatted, not as much as I could have, I let life get in my way sometimes.  And I'm sorry for that now.

I had her and another friend in for a small Stort Koldt Bord or small smorgasbord this past Boxing Day, December 26th if you're curious.  We sat and talked and ate and had a wonderful time for over 3 hours.  It was magical and I'm so glad I was able to share a favorite tradition with her and Luba.  We ate 2 kinds of Herring, along with some other Danish delicacies and of course a couple shots of Aquavit or Snaps with the meal.   It was a total hyggeligt aften. (cozy evening).

I'm also so grateful that I had a whole day with her a couple of weeks ago.  She'd wanted to go to Tallahassee to Costco, and was currently without a vehicle, so I took her up there.  In turn she introduced me to a store I'd never been in, and I got so excited, I not only found some Lurpak butter, only the best butter in the world, it's Danish, but also some deep fried onions which I'll use on some open face sandwiches.   I in turn, took her to Trader Joe's and she was like a kid in a candy store, well, kinda, she hung out in the cheese aisle.  We had lunch, at an Indian restaurant and had a blast figuring out the spices in the various dishes.

However, one of the joys of being Harriett's friend was sampling some of the great food she'd bring to the various potlucks in our area.

She was a great cook, and delighted in coming up with different dishes, as well as interesting twists on familiar recipes. 

I thought I'd share pictures of some of the dishes.  She always had an adventuresome streak when it came to bringing a covered dish to any event.



These are just a few pictures of the many interesting and delicious dishes she made over the past few years.
This one was a Tomato Aspic.   She didn't take much of it home that night. Everyone loved it.

 Another time she brought this spiced Watermelon to a gathering.

 She was well known for the various veggie dishes. Here are some of her beets, Greek style.

 Here are some spicy Zucchini Pickles she made.

 Another time she brought some Sild Salat she'd made from my Danish Cookbook.  Although she did put her own twist on it.

I would never have thought of poaching fresh Okra and pairing it with a light curry sauce, but she did. 

 And then there was the time she made some eggplant enchilada's

 Harriett also had a fine hand with Green Beans. 

 One time she brought some marinated Green Beans and topped them with pickled Kumquat slices. 

 She did like her pickles.

 Some more Green Beans, marinated and served cold

 And then there was the time she brought a version of Limburger Cheese on Pumpernickel bread.  I scarfed up a few pieces.

I have more pictures of lots of great dishes she made and shared.  It was always inventive, always delicious and always appreciated.

I will miss her, so much but am so glad I got to know her and become friends.  I'm not publishing a picture of her, because frankly I don't have one.  I have her face in my memory, and always her in my heart.
And that's a good thing. 

Cape Cod Sliders with Healthy Solutions Herb Crusted Tilapia Seasoning

UPDATE:  

I came in third in a three way tie, the other two were the Cheesy Mac Attack and Miss Jess' Southern Fried Steak Salad.   

I think I'm in great company there. 

I did it again, entered another contest.

Healthy Solutions along with Red Arrow Diner are co-sponsoring this contest.
EDITED TO ADD:  I'm one of 5 finalists.

I love the seasonings from Healthy Solutions anyway.  They have a lot of great combinations, and they're all salt free.  So if you're watching your salt intake or, are like me, who cooks with very little salt, these are perfect for you.  I've used several of their seasoning mixes in various recipes over the years.
I've also experimented with them.  A lot.

When I saw that they were having another recipe challenge, or contest,  I jumped on the bandwagon and started trying to come up with a great new recipe.

A few years back I placed third in their contest, and was not just pleasantly shocked but I loved the recipe I came up with.  And I've made the Potstickers several times since. 

However, this year the contest asked for recipes that could be served in a Diner. 

I got my thinking cap on, then turned it around a few times, tried a few recipes out, didn't really care for some of them, and in fact one became an instant offering to the Kitchen Goddess.

Luckily she didn't throw it back.

So I started thinking about typical Diner fare.  You have your burgers, your open faced Sandwiches, cold sandwiches, hot sandwiches and if you're lucky, fish and chips.

One item I've been seeing lately on diner menus are sliders, all kinds of sliders.   And that's when the 'I GOT IT' moment hit.

How about some Cod Cake Sliders?

I made some rolls so I could really taste them.  You don't have to make your own, just go ahead and buy some. I was too lazy to drive to the store to buy some. 

And the assembly...  A little lettuce on top of the remoulade smeared roll

And the crowning glory of a perfectly browned Cod Cake.  You can even see a little sizzle going on there.

Look at that that beauty, just waiting...

 I had to taste it, and it was wonderful.  Rich, flavorful, and perfection in my mouth.

   I also made the Remoulade sauce to top these beauties.  I really don't like the taste of commercial tartar sauce, but you're welcome to use your own.  

I could totally see these on a diner menu or on my table again, and again and again.  

 

Cod Cake Sliders made with Healthy Solutions Herb Crusted Tilapia Seasoning

Yield: 4 servings

Author: Sid's Sea Palm Cooking

prep time: 10 Mcook time: 5 Mtotal time: 15 M

These sliders taste great and are quick and easy to make.

ingredients:

Cod Cakes

• 1 lb. Cod, de-boned and minced
• 1 egg
• 1/4- 1/2 cup flour
• 2 teaspoons Healthy Solutions Herb Crusted Tilapia Seasoning
• Ghee and Olive Oil for frying

Remoulade Sauce

• 1 cup good mayonnaise
• 1 teaspoon chopped capers
• 2 tablespoons finely minced sweet gherkins or Bread and Butter Pickles
• 2 + teaspoons Sump'in Hot Hot Sauce or more to taste ( you can use your favorite hot sauce here)
• 1 teaspoon fresh lemon juice
• 1 teaspoon Spicy Brown Mustard
• 1 teaspoon Cilantro paste

instructions:

How to cook Cod Cake Sliders made with Healthy Solutions Herb Crusted Tilapia Seasoning

Cod Cakes

1. Remove any and all bones.  Chop or mince the cod into small pieces, using either a sharp knife or a food processor, making sure not to chop the fish too small, leaving some small chunks.  This adds a nice note to the fish cakes.
2. Mix together the chopped fish, seasonings, egg and flour. Place in fridge to set up for at least an hour. 
3. Heat the ghee and olive oil together and make small cakes of the fish mixture, and fry until golden on each side.
4. NOTE: Use only 1/4 cup flour if using fresh fish, but you can increase the flour to 1/2 cup if using frozen fish.

Remoulade

1. Mix the Remoulade ingredients together and place in fridge to allow the ingredients to mellow out and get acquainted.

Assemble the Sliders

1. Butter the slider rolls, and brown them in a hot pan.  Place a spoonful of Remoulade on each browned and buttered side of the roll.  Place a lettuce leaf on the bottom and then put the hot cod cake on top of the lettuce.  Place the other half of the buttered and browned roll on top and serve. 

Created using The Recipes Generator

Aspargessuppe (Danish-style asparagus soup) for #Soupsaturdayswappers

It's April already, can you believe it?
Yeah, me neither, and it's also time for our Soup Saturday Swappers.
 
Camilla of Culinary Adventures with Camilla is our hostess this month and she suggested a theme of Soups made with Spring Produce.

And I know it's kinda cliche, but I picked Asparagus for my soup.

It's plentiful at this time of the year, and it tastes great.

When I can find it on sale, for a reasonable price we tend to eat it as often as we can.
I like the big meaty stems, not the thin grass-like ones, I just think they taste better.  
And...
I wanted to make another Danish Soup.
We Danes love  our Asparagus, we use it everywhere we can think of it, almost.

With the exception of desserts. 
At least I haven't found a recipe using Asparagus in a dessert yet.   It could happen.

When I lived in Denmark I found out that white Asparagus is prized above the green.  My cousin's wife would go out to her Asparagus bed, and carefully heap more mulch and dirt around the sprouting Asparagus to keep it nice and white.  It also had the benefit of growing lovely fat little spears.
When I was growing it, I couldn't be bothered, and would go out to the Asparagus bed and watch them as they grew, and hurry up and harvest enough for a meal, several times a week.  I miss my fresh Asparagus bed. sigh.

Enough with the memories.
This soup is so good, and fairly quick to make and best of all, makes use of those ends that you usually discard.

I have to admit to not only using my immersion blender to blend the soup, but I also did strain the soup to make it super silky and smooth.
Cooking the stems

Very important to temper the egg yolks, otherwise they make a bit of a nasty surprise in the soup.  I learned that the hard way with another soup. 

 With just a drizzle of creme fraiche, not included in the original recipe, but not a bad idea either. You could also just use the cream as written.

 Just for fun, I added a little freshly ground pepper to the top.  Can't say it added that much flavor, but it looked good.

Aspargessuppe (Danish-style asparagus soup)

Yield: 2 Servings

Author: Sid's Sea Palm Cooking (adapted from many recipes)

prep time: 5 Mcook time: 30 Mtotal time: 35 M

This light, bright soup can be served year round, using either fresh or canned Asparagus.

ingredients:

• 1 lbs fresh asparagus (peel the tough ends if you like, reserving the peels)
• 3-4 cups. Chicken Stock (you can also use Vegetable stock so long as it's not too strongly flavored)
• 1 oz. butter, softened
• 3 tbsp. flour
• 2 egg yolks
• 1 tbsp. cream (you can also use milk)
• salt and white pepper to taste

instructions:

1. Rinse asparagus and cut into bite-sized pieces. If you are using a bunch of asparagus, separate the tips from the stalks and reserve the tips. Put the asparagus stalks in a pot with the stock and cook until the asparagus is soft, about 10-15 minutes (if you have tips, add them for the last 5 minutes). 
2. Remove the asparagus pieces from the broth and set them aside. Cream the butter and the flour together. Whisk the butter and flour into the hot stock and boil for 5 minutes.  This 'cooks' the flour, and you don't taste the raw flour. 
3. In a separate bowl, beat the egg yolks with the cream or milk. Whisk in a little hot stock, this tempers it and prevents the egg yolks from cooking and getting stringy. Reduce the heat under the soup and return the egg-broth mixture to the pot, stirring constantly. It's important not to boil the soup now, or the yolk will curdle.
4. Return the asparagus pieces to the soup and gently reheat. Season with salt and pepper

NOTE:  I like to peel the tough ends of the Asparagus stocks, and simmer the peelings in with the stock for a few minutes, then strain them out and discard the peel.  You can also simmer the peeled stalks in the broth and puree them before adding the asparagus tips.  I also elected to strain the soup, because I wanted it nice and silky and smooth.

All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2020, with all rights reserved thereof.

This recipe and many more Danish Recipes are in my cookbook Hygge- Danish Food and Recipes Dansk Mad og Opskrifter til et Hyggeligt Hjemme, available on Amazon. Also available as an ebook.

Created using The Recipes Generator

• April of Home Sweet Homestead: New Potato and Leek Soup
• Karen of Karen's Kitchen Stories: Cannellini and Fennel Soupwith Tomatoes and Kale
• Sue of Palatable Pastime: Creamy Spinach and Artichoke Soup
• Sid of Sid’s Sea Palm Cooking: Aspargessuppe (Danish-styleasparagus soup)
• Sneha of Sneha’s Recipe: Mix Veg Clear Soup
• Colleen of Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Creamy Chesapeake Asparagus & Shrimp Soup
• Camilla of Culinary Adventures with Camilla: Salmorejo deConejo