Magic* Buttermilk Scones with Dried Cherries Recipe

Bread, Quick Bread and Biscuits, Recipes No Responses »
Nov 232008

Lightly sweetened tender scones come together quickly. Leftovers are a great “instant” breakfast in a morning rush. Toss one in a bag and take it to work for a snack that beats vending machine fare.

1/2 cup buttermilk plus 1/4 cup for finishing
1 large egg
3 tablespoons light brown sugar
1 teaspoon vanilla extract
2-1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, cold
1/2 cup dried cherries
2 – 3 tablespoons granulated sugar

Position your oven rack in the center of your oven. Preheat oven to 400°.

Cut the butter into small pieces and place in the refrigerator to keep chilled while you measure and prepare other ingredients.

You’ll briefly knead this dough, so prepare a surface by dusting lightly with flour.

In a medium bowl whisk together 1/2 cup of the buttermilk, egg, brown sugar and vanilla, until well combined.

Use either a large bowl or fit your food processor with a blade and combine the flour, baking powder, baking soda and salt. Stir or pulse to mix. Sprinkle the chilled butter pieces into the mixture. Either blend by hand or pulse until the mixture resembles a coarse meal. If you’ve used a food processor, place the mixture in a large bowl. By hand, stir in the buttermilk mixture just until a sticky dough forms; the dough should be fairly manageable. Turn the dough onto your prepared surface and gently knead for 30 – 40 seconds. Pat the dough out into a 3/4-inch thick round. Cut the round into 8 wedges.

Place the wedges on an un-greased baking sheet. Brush each wedge with the remaining buttermilk and lightly sprinkle with granulated sugar.

Bake until golden, approximately 15 to 18 minutes.

Yield: 8 scones.

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

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Posted by Mrs. Magic at 4:00 am

Restaurant Review: Egg Harbor Café, Hood River, Oregon

Restaurant Reviews No Responses »
Nov 222008

Egg Harbor Cafe Restaurant Hood River Oregon

Egg Harbor Café
1313 Oak St
Hood River, OR 97031
Open Daily between 6 a.m. and 2 p.m.

We look forward to stopping at Egg Harbor Café when we’re in Hood River. The restaurant is comfortably clean and attractively decorated. The service is friendly and attentive. The food is good to excellent.

Eggs are the star at this restaurant. While The Husband generally opts for a more traditional breakfast, I tend to be a little more adventurous. The menu includes lunch options, too.

Our experience:
The Husband most recently ordered Huevos Rancheros, which were good but not the best we’ve encountered and not his favorite meal at Egg Harbor thus far. Frankly, finding great Mexican food in the Pacific Northwest has been challenging. We think some salsa would have improved the dish, but didn’t think of it until the meal was practically over.

I ordered a seasonal special that exceeded my expectations. The perfectly cooked Chanterelle and Brie omelet with fresh spinach was delicious and the portion very generous. It’s a rich omelet that arrived with the Egg Harbor red potatoes and forgettable sour dough toast.

Previously, I enjoyed the Smoked Salmon Benedict. The Husband has enjoyed breakfasts of ham or bacon and eggs, which always arrive hot and cooked to order. The coffee cup is kept hot and full.

In General:
If you’re passing through Hood River and would like a nice breakfast or brunch, we recommend stopping at Egg Harbor, where you can reliably enjoy a satisfying meal that’s always good and sometimes exceptional…or maybe eggceptional is more appropriate!

Price Range:
Omelets range between $8.75 and $9.75. The Chanterelle and Brie omelet is $12.95 and enough for two people. Benedicts run between $8.95 and $10.95. Mixed scrambles are between $7.00 and $7.50. Skillets, such as the Farmer’s Skillet, are in the $9.00 – $10.00 range.

The restaurant is located on the northwest corner of 13th and Oak. Parking is available across the street when the few spots in the front are full.

Posted by Mrs. Magic at 4:00 am

Mary Feenan's Magic* Hot Toddy Recipe

Beverages and Drinks, Recipes No Responses »
Nov 212008

Grandma would snug me under warm blankets to sip her special Hot Toddy when I was under the weather. The Husband gives grandma’s concoction and a good night’s sleep credit for chasing away more than one cold. Serve it up with an extra dose of love and see if it doesn’t work magic for your loved ones, too.

8 ounces boiling water
2 bags black tea (I use Lipton)
1 tablespoon raw honey
1 ounce Jim Beam whiskey (no substitutes)
1 large lemon wedge, 1/4 to 1/3 of the lemon

Steep the tea bags in the boiling water for 5 – 8 minutes. Squeeze the bags against the side of the cup to remove liquid and discard the bags.

Stir the honey into the tea and top with the Jim Beam. Squeeze the juice from the lemon wedge into the tea. Turn the wedge over and twist to release lemon oil from the skin into the tea. Rub the skin along the rim of the cup and then add the entire wedge to steep in the tea.

Yield: 1 serving

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

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Posted by Mrs. Magic at 4:00 am

Magic* Easy Cheese Puffs Appetizer Recipe

Appetizers, Recipes No Responses »
Nov 202008

These cheese puffs can be made ahead and frozen for up to a month. They’re delicious appetizers and a real treat, floated in a robust tomato or pepper soup.

4 ounces sharp cheese
1 teaspoon Worcestershire sauce
4 – 6 drops hot sauce (Crystal Sauce preferred!)
1 teaspoon Dijon mustard
3/4 cup flour
1/4 teaspoon salt
4 tablespoons melted butter
1/4 cup sesame seeds

Preheat oven to 357°.

Place the sesame seeds into a small shallow dish.

Grate the cheese into a medium-sized bowl. Add the flour, Worcestershire sauce (plus a couple of extra dashes), hot sauce, mustard, salt and butter and stir to combine thoroughly. Add the butter and mix well.

Shape the dough into marble-sized balls and dip each into the sesame seeds. Place the balls, sesame side up, on a baking sheet. Bake until lightly browned, approximately 20 minutes.

Serve your puffs warm or at room temperature.

Yield: approximately 30 pieces

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

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Posted by Mrs. Magic at 4:00 am

Magic* Cranberry with Apple and Cinnamon Relish Recipe

Recipes, Side Dishes and Vegetables No Responses »
Nov 192008

The holiday meal isn’t complete without fresh cranberry relish, which is often referred to as cranberry sauce. The leftover turkey sandwich always benefits from a dollop of this colorful, tangy treat!

2 cups sugar
2 cups water
1 3-inch cinnamon stick
4 cups fresh or frozen cranberries
1 apple
1/2 cup raisins
1 teaspoon freshly grated orange zest

Rinse the cranberries and remove any stem pieces. Wash, core and finely chop the apple.

Place the sugar and water in a large saucepan over medium-high heat. Bring to a boil and cook for 5 minutes.

Add the cranberries, apple and cinnamon stick and boil until most of the cranberries pop and the mixture begins to thicken, approximately 10 – 15 minutes.

Remove the pan from the heat. Stir in the raisins and orange zest. Cover and set aside to cool.

Yield: approximately 4-1/2 cups.

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

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Posted by Mrs. Magic at 4:00 am
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