FROM THE COOKBOOK SHELF
Founded in 1946, The Culinary Institute of America is an independent, not-for-profit College offering bachelor’s and associate degrees in culinary arts and baking and pastry arts. A network of more than 37,000 alumni in food service and hospitality has helped the CIA earn its reputation as one of the world’s premier culinary colleges.
The Culinary Institute of America Cookbook with its 375 recipes is more than a compendium of favorite recipes. Through an array of illustrated techniques, the reader will learn to cook the way the professionals do, whether it’s to master a creamy risotto or to learn to build a perfect coal fire. Find the best method to cook your favorite cut of meat, cooking times for grains and legumes or grilling times for everything from beef to bananas.
From the Baked Goods and Desserts chapter, I chose Dried Cherry Scones to share.
DRIED CHERRY SCONES
- 3 cups all-purpose flour
- 1/2 cup sugar
- 2 tablespoons baking powder
- 1 1/2 teaspoon salt
- 1 cup dried cherries
- 2 cups heavy cream
- Sugar Glaze
- 2 tablespoons milk
- 1 cup confectioners’ sugar
Cut two 10-inch circles of parchment paper. Use one to line a 10-inch round cake pan. Reserve the second piece. Sift the flour, sugar, baking powder and salt together in a mixing bowl. Add dried cherries and toss them together with the dry ingredients until evenly distributed. Make a well in the center of the flour mixture. Add the cream to the flour mixture and stir by hand just until batter is evenly moistened. Place dough in lined cake pan and cover with second parchment paper circle. Freeze dough until very firm, at least 2 hours. Preheat oven to 350F. Prepare a baking sheet by lining it with parchment paper. Thaw the dough for 5 minutes at room temperature; turn it out of the cake pan onto a cutting board. Cut the dough into 10 equal wedges and place the individual wedges on the baking sheet about 2 inches apart. Bake scones until golden brown, 30 to 40 minutes. Cool scones on baking sheet for a few minutes, and then transfer to a cooling rack. Mix milk and confectioners’ sugar together to make a glaze and spoon over scones while they are still warm. Serve scones warm or at room temperature the day they are baked, or freeze them for up to 4 weeks. Recipe makes 10.
Source: The Culinary Institute of America; Lebhar-Friedman Books, 2008, $39.95/hardback.
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WHAT’S NEW AND MSG-FREE!
It is no secret that I want MSG out of every food product. Most flavored crackers and chips, canned soups, salad dressings are notorious for containing mono sodium glutamate (MSG). But if it’s such a great flavor enhancer, why do Campbell’s and Progresso advertise heavily the soups without it?
Nabisco has introduced Wheat Thin Artisan Cheese Crackers in two flavors: Vermont White Cheddar and Wisconsin Colby. The good news is that Vermont White Cheddar Cheese Crackers are MSG-free and delicious without it! Nice work, Nabisco!
I buy Better Than Bouillon because it’s MSG-free. Now there’s Better Than Gravy Mix and like the bouillon, it’s also MSG-free. I tried the Gravy Mix for Chicken and I must say, it was every bit as flavorful as a gravy mix with MSG. Real chicken with chicken stock is the first ingredient!
There are many reasons to read labels and one of them should be to make sure it’s MSG-free.
DON’T LOOK NOW BUT IT’S SPRING!
Doing the memos a month ahead, it could be snowing when you read this memo. Still, when spring is here I know better days (hopefully) are just around the corner! On Valentine’s Day I served chocolate dipped strawberries at the Bryan Chief. I didn’t use chocolate coating but real chocolate. I turned to the internet and Hershey Kitchens for the recipe. Celebrate spring, a brunch or your next party with Creamy Chocolate Dipped Strawberries.
CREAMY CHOCOLATE DIPPED STRAWBERRIES
- 1 cup Hershey’s Special Dark Chocolate Chips
- 1/2 cup Hershey Premier White Chips
- 1 tablespoon vegetable shortening like Crisco (do not use butter, margarine or oil)
- Fresh strawberries, caps in tact, rinsed and patted dry (about 2 pints)
Line a jelly roll pan with parchment paper. Place chocolate chips, white chips and vegetable shortening in medium microwave-proof glass bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds; stir again. In 15 second increments, continue heating and stirring until chips are just melted. Be careful not to overcook chocolate mixture. Holding strawberry at top, dip bottom two-thirds of each berry into melted mixture; shake gently to remove excess. Place on prepared tray. Refrigerate about 1 hour or until coating is firm. Cover; refrigerate leftover dipped berries. For best results, use within 24 hours. Recipe makes about 3 dozen.
Note: Berries can be prepared ahead and refrigerated, then dipped an hour or two before serving. If chocolate mixture starts to thicken, heat again for 15 seconds and stir. |
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