Cranberry Walnut Spice Scones

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Oh, it’s been a while my lovelies. I don’t think I’ve made scones in a year.
Mainly it’s Himself’s sugar restrictions, that plus reining myself in. But Fall is coming. Pumpkin spice lattes are saturating the atmosphere. Made some pumpkin bread last week for our respective offices, but then my contrary nature just refused to make a pumpkin scone.
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But, honestly, what is it about pumpkin pie, or pumpkin bread, or lattes – that orange bit itself is pretty tasteless. But the spice? Oh, yes. The spice. That’s where the magic is.
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These scones are light and just barely sweet. Perfect for slathering in butter and honey or orange marmelade. Makes 16 minis or 8 standard.
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Ingredients
1 ¾ c. AP flour
¼ c. sugar
1 tsp. baking powder
½ tsp baking soda
¼ tsp salt
½ c. cold butter, cubed
¾ c. buttermilk
1 egg, separated –white lightly whisked.
½ tsp. vanilla extract
Sparkle sugar (or granulated sugar)

Preheat oven to 425*.
1. Line a standard size cookie sheet with parchment paper.
2. In a large bowl, mix the dry. Cube the cold butter and drop it in the dry mix. Cut it in until it is after pea-sized but not yet coarse crumb.
3. Stir in the nuts and cranberries.
4. Whisk together the egg yolk, vanilla and buttermilk.
5. Flour your counter, barely stir the liquid in to the dry, then put it on your floured counter to barely, gently work the dough to a cohesive ball. With plenty of flour on your hands, gently, gently flatten the ball in to a disc about 8″ across and 1″ high. (or, divide the ball in two and flatten both those in to discs about 1″ high). Heavily flouring your board knife or a large chef’s knife, cut the circle in to 8 triangles. (Or you can make two 6” discs for 16 minis.)
**A Karen lazy step here is, I actually put my parchment on the counter and use it to help form the dough, then cut the scones directly on it, and slide it on to the cookie sheet.
6. Brush the tops and backs (not the sides) with the egg white, sprinkle with sparkle sugar.
7. Bake 425* 15-18 mins until golden brown.
8. Cool slightly, slather in butter and munch.
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Shaved Squash Salad with Lemon Shallot Vinagrette

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I’m ready for something light. The comfort foods of cooler weather just seem heavy and unappetizing now that the days are longer and the sun is shining. Well, that plus the candy fest that seems to run from St. Valentine’s day through Easter. Ugh. No more sugar. Please.
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Shaved squash is all the foodie rage of late, and at first I thought, “uh – no.” But then I tried it. I must confess, it’s tasty. It is actually tender-crisp, mild, and ever so slightly sweet. And with some lemon? YUM! So today’s salad is a super light, marvelously crunchy concoction – it would be great as a big lunch salad, or as a side to some grilled chicken, fish, or tofu.
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There is so much crunchiness going on – the tender crisp of the squash, the moist snap of the celery, the toasted earthy crunch of the toasted walnuts. Combined with the freshness of parsley and lemon, and the tangy creaminess of some fresh goat cheese and you are going to be so happy you made this!
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Shaved Squash Salad with Lemon Shallot Vinagrette
Serves 2 as a side, or one for lunch
Ingredients:
1 c. walnuts, toasted
1 thin zucchini, shaved in to strips.
2 stalks celery, sliced thin at an angle
½ shallot, minced
2 oz. chèvre
¼ c parsley, minced
Zest & juice of half lemon (about 2 Tbsp. juice)
¼ c. (or so) good olive oil
salt & pepper
For the walnuts:
These must be toasted. Heat the oven to 400*. Put the walnut halves on a baking sheet. Put it in the hot oven, and turn the heat off. Remove from the oven after 5 minutes (you should smell toasty nuts.) If they don’t smell toasty, leave them a few minutes more. Let them cool.
For the dressing:
Combine lemon juice, zest, mustard and shallot in a bowl. Whisk these with some salt & pepper until homogenous. Then, whisk in the olive oil just until it emulsifies.
For the salad:
Plate this just before eating it. Arrange the celery, then the squash, parsley,nuts and use a spoon to make little dollops of goat cheese. This might look pretty done Cobb-style with each ingredient in its own row, but I haven’t tried that. Drizzle with the dressing and enjoy!

Walnut Black Pepper Biscotti

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Anybody out there old enough to remember SOAR? The Berkeley Searchable Online Archive of Recipes, that has since become RecipeSource? It was (is) this wonderful place created to preserve family recipes, back before the explosion of the interwebs and when you still *really* needed cookbooks.  I used to read that for fun – they have it sorted by geographic region and ethnic groups. It was a fascinating place to browse.  So, back when dirt was new and I wanted a good biscotto, that was where I went to look and found this marvelous recipe and printed it out on my dot matrix printer. And saved that paper for years. These are fantastic biscotti – crunchy, but not so hard they break your teeth. Dippable without disintegrating – truly a work of art. 

I eventually lost that recipe, and despaired. But was saved by our Google Overlords. I found it again at Cooks.com (because for the life of me I cannot find it again at Recipe Source – weird, I know.) Biscotti are pretty damn easy to make, and have a big wow factor. Although I swear anything that isn’t a chocolate chip cookie seems to have a big wow factor because no one cooks any more. But, hey – that’s why I blog!! Shall we?

Cream the butter and sugar.

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Add the eggs and vanilla.

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Sift your flour with the salt and leavening, grind the pepper and zest the orange.  

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Chop the nuts. Please forgive me, I apparently saved the shot of the chopped hazelnuts for another recipe and not the walnuts – but we’ll include them here just for continuity.

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Mix in the dry and the nuts. 

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Flour your hands and make a log.

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Bake it, cool it and slice it in even pieces. Save the biscotti butts for taster-testing. 

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Bake ’em a second time (that’s the bis to the cotto), and away we go – snack time!!

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Here’s the recipe. Try them – they’re easy. Some like to dip one side in chocolate, but I think that overpowers the wonderful play of the heat and the orange with the toasty nuts and butter. But hey, that’s probably just me.