Buttermilk Biscuits

Sometimes it's as if people are dropped into your life out of the blue.  This is the story of  one such person.  I was lucky enough to have made a connection with another food blogger and Pastry Chef.  We "met" through Facebook & Twitter.  Like many other food bloggers, we are on each others pages.  We offer support, ask questions and weigh in on life-altering discussions about butter and how best to photograph one's creations. 

During the course of a few months, we discovered how very much alike we are... although she is definitely the nicer one.  She has become my "Sissy" and this happened the day I met her in person.

I was travelling when she & her Beloved husband graciously offered their home to me for a night instead of having to stay in a hotel.  We were sitting in her kitchen and I had asked her if there was a store nearby because I was desperate to get my hands on some White Lily flour... (she remembers this part a bit differently)

As if by magic, she disappeared into a pantry and before I knew where she had gone, she was standing in front of me holding up the sought after bag of flour as if it were nothing.  She said "You mean THIS flour?!".   I couldn't believe it.   I was thrilled and I meant to do it justice with some serious biscuits.

It had sadly been sitting in my cupboard for a little while before I had gotten to it, always clearing it's throat when I opened the cupboard door.  As if it needed to remind me of its presence.  Hardly.   Finally, one day I had it set in my head to get cracking.

So, off to the store I went to grab a few things. Traditionally biscuits are made with shortening. I was against this from the start, but also curious to see how they would compare side to side against those baked with only butter.  I had the Crisco in my hand.  I.  just. couldn't. do. it.

It was as if every single cell in my body was rebelling and screaming "NOOOOOO!  Put it down & back away..."   So I did. 
I guarantee those of us that have had biscuits at a restaurant have eaten them with shortening, or worse.  And I'm certain that I liked them, but I just could NOT buy the tub of Crisco. 
So, there you have it.  Experiment aborted, but I hope I will be forgiven once you taste these biscuits.

"Sissy" Biscuits

2 c. AP flour, preferably White Lily
1 tbsp. baking powder
1 tsp. salt
1 tbsp. sugar
1/2 tsp. baking soda
6 tbsp. chilled butter
3/4 c. buttermilk + extra for brushing on top


These biscuits are delicious as is or split open with a bit of honey or strawberry jam.  You could go all out and make gravy for a nice weekend breakfast or brunch or have breakfast for dinner!  Need a little herbiness?  Chop up some fresh herbs like dill and sprinkle in for extra flavor.

Preheat oven to 475 degrees.  Line sheet pan/baking sheet/cookie sheet with parchment paper.

Sift flour, baking powder, salt, sugar and baking soda together.  Using a pastry blender (or your fingers) cut in butter until mixture resembles coarse crumbs.

Add buttermilk and stir in flour just until it comes together.  Dough will be sticky.
Turn out onto a floured surface, pat dough out and fold over on itself a few times to help create layers.

Pat out to desired thickness.  I did mine about 1/4 inch... too tall and they will topple over.
Using a biscuit cutter/cookie cutter/juice glass, cut out biscuits by pushing straight down.

Lay biscuits on parchment lined sheet pan and brush tops with buttermilk.
Bake for 8 - 10 minutes. 

Be sure to keep on eye on them after 6 or 7 minutes.  You may need to adjust baking time based on your oven.

On the Lanai...

I have this nonsensical love of the Golden Girls, to the extent that I kind of want to be them when I grow up.  Not any one of them in particular (although Blanche certainly had lots of fun), but more of an amalgamation of them.  

Dorothy's intelligence and dry wit, Rose's willingness to always see the good in people, Sophia's crass humor and we've already covered Blanche's obvious contribution to the mix.

I can fully appreciate sitting around the kitchen table with an entire (yes, an ENTIRE) cheesecake to work out life's woes with your best pals, but my fascination is the lanai...  Just the word makes you relax a bit , doesn't it?  (go ahead, say it aloud...  I'll wait)

I remember hearing that word as a fourteen year old kid watching this show and not even knowing what it was, but liking sound of it. 
Eventually, when I pieced together what a "lanai" actually was, I thought to myself  "oh yeah, that's for me"...

As the afternoon sun starts to set, turning the sky a beautiful blush pink, the palm trees sway in the warm coastal breeze and I am sitting out on the lanai with a crisp white wine and a few friends.

Nothing could be further from my current reality, but this is what I envision as my "someday".    When the crowded streets, honking car horns, screeching brakes of city buses and  shrieking sirens get to me,  I close my eyes and go here.

In my "someday", I set out trays of little nibbles for my friends and I to pick upon while we sip our wine and solve the world's problems...  before we head back inside to give that cheesecake a proper send off.


Tartine
A tartine is an open faced sandwich.  A single slice of bread, toasted and topped with whatever suits you.  It can be sweet or savory, eaten for breakfast, lunch, dinner or a snack.  It is great for when friends pop over, because you can top it with anything you have in the house.
Cheese, meat, thinly sliced vegetables & eggs are all common toppings and most of us generally have these hanging around the kitchen which makes this a snap to put together.

• Country or Sourdough bread, sliced (nothing too porous)
• 2 Bosc pears, peeled & cored
• 1/2 bottle (750 ml) red wine
• 1/2 cup sugar
• 1 piece cinnamon stick
• 1 star anise
• 1/2 tsp black peppercorns
• 1 inch piece ginger, peeled & thinly sliced
• 3 oz. gorgonzola dolce
• 3 tbsp. honey
• 1 oz. sliced almonds, toasted
• sprinkling of thyme leaves

1. Combine wine, cinnamon stick, star anise, peppercorn, ginger, sugar & pears in a medium saucepot.

2. Bring to a simmer and cook pears for about 15 - 20 minutes.   Let cool completely in liquid.
    (the longer they sit, the darker they will get)
3. Once pears are cooled completely, remove from poaching liquid.  Strain and put liquid back on heat to reduce down until thick and syrupy. 

4. Thinly slice pears and set aside.
5. Toast bread, top with gorgonzola, pears, honey, reduced poaching liquid and sliced almonds.

• prosciutto (about 3 slices per piece of bread)
• parmesan
• fig jam
• baby arugula

1. Toast bread, top with fig jam (homemade or store bought).

2. Arrange prosciutto on top of jam, add a sprinkling of baby arugula leaves and top with a smattering Parmesan curls.

Tiers of Joy

It's been awhile since I've had dessert and with the holidays right around the corner, that streak will be coming to a screeching halt.
Making a dessert like this is generally not too time-consuming which is a game-changer during the holidays when we are all pressed for time and running on empty.

This particular trifle comes together fairly quickly since there is no cooking to speak of, just a bit of manual labor and even that is minimal.
Trifles are a bit like window shopping... because they are usually served in a clear vessel, you can take a look at what you are getting before you decide to plunge in.

They are lovely with all of their layers and I like doing these individually so everyone gets a beautiful dessert all to themselves. (and the fact that I don't own a proper trifle dish has something to do with that decision as well...)

Amaretti Trifle

• half of one store-bought pound cake, cut into 1/4 inch thick slices
• 1/4 cup black currant or seedless blackberry jam
• 8 oz mascarpone
• juice of one lemon
• 2 tbsp milk
• 4 tbsp. powdered sugar
• 4 oz. amaretti cookies
• 6 tbsp Kahlua
• 2 tbsp. toasted, sliced almonds

1. Make little sandwiches out of the pound cake and the jam.  Cut them into 1 inch cubes and set aside.
2. In a food processor,  reduce the amaretti cookies to crumbs. (or if you are having a bad day, put in resealable plastic bag and whack with a rolling pin)
3. Combine the lemon juice and the powdered sugar.  Mix well so the powdered sugar dissolves.  Add milk and 2 tbsp Kahlua, then add to the mascarpone.
4. Using an electric mixer, whip mascarpone mixture until it is light and billowy.
5. Brush the little sandwiches generously with the Kahlua.
6. Place your tipsy pound cake into the glass and press them down into the bottom.  Cover with some of the amaretti cookie crumbs. Dribble a little more Kahlua over the cookies.
7. Spoon in the mascarpone to cover the soused cookies.
8. Add another layer of amaretti crumbs and finish with a layer mascarpone.
9. Sprinkle with amaretti crumbs and toasted, sliced almonds.

serves 4

Gettin' Figgy With It...

I LOVE figs and lucky for me I live in a predominantly Italian neighborhood where fig trees are the preferred lawn ornament.  Now is the time when the branches are heavy with fruit, hanging low enough that plucking them from the tree does not prove to be very difficult.
(and don't think I haven't contemplated enlisting my friends for a little late-night recon mission to "obtain" said fruit)

Figs are in season from late summer through early fall, so if you happen upon them at the farmer's market or the grocery store,  get them while you still can.

I had never made fig jam before but I figured since I  love the fruit, the jam would be a sure hit (it was) and with this recipe,  canning season for me comes to a close.
While this is a sweet jam,  it can be used as a base for other add-ins...  caramelized red onions or bacon for example.  This can be turned into a topping for crostini with a little fresh goat cheese or perhaps on a half bagel, with some crispy crumbled bacon and then topped with a fried egg for breakfast?  (just brain-storming here...)

Finding a recipe for fig jam wasn't as easy as I thought it would be,  but I eventually stumbled upon one.  I used it as a guide,  but ended up changing a few things.  I rarely stick to an exact recipe unless it's baking,  those you really can't veer off too much or it could prove disastrous.

The recipe I found called for 6 cups of sugar & only 4 cups of figs.  I thought this was a bit much on the sugar so I adjusted it.  Jam should be sweet,  but it shouldn't cause a diabetic coma or send you to a dentist...


Fig Jam

• 4 pints figs, roughly chopped (about 28 - 30)
• 1/2 cup + 2 tbsp fresh lemon juice
• 1/2 cup water
• 1 tsp butter
• 3 cups sugar
• 4 tbsp low sugar pectin
• 8 half pint glass jars (with lids & bands)

1. Prepare water bath.  Heat jars and lids in simmering water.  Do not boil.
2. Cut stems off figs and roughly chop.  I used Black Mission figs here, but any variety of fig will do.

3.  Combine figs, lemon juice, water, butter & sugar in an 8 qt pot and bring to a rolling boil.
4.  Add pectin and continue hard boil for 1 minute, stirring constantly.

5.  Ladle hot jam into jars leaving 1/4 space. Wipe rim, put lid and band on. Do not over-tighten.

6.  Process in a water bath for 10 minutes.  Remove jars and cool.

7.  Check for seal.  If you have one that did not seal properly, refrigerate and use within a month.



 Rosy- Hued Fig Jam

Black & Blue

While Hurricane Irene is approaching,  I'm doing what any sensible girl would do...  making jam.  I like the simplicity of freezer jam because you still get all the flavor of summer fruit,  but it is quicker and easier than sealing everything in a water bath and let's be honest,  sometimes a girl just needs a "shortcut".

This recipe will take approximately 20 minutes from start to finish,  then the jars will sit for a few hours and it's done.  How easy is that?!  The best part about this is making whatever flavor combination you like.  That's the fun part of cooking,  there really aren't many "rules" when it comes to combining flavors.  If you like it,  that's what counts.

I bought my berries in the middle of summer when they were at their peak and stored them in the freezer until I was ready to make jam.  The best way to do this is to lay them out in a single layer on a sheet pan and put them in the freezer for a few hours until they are completely frozen.  Then put them into a resealable freezer bag.

I was fortunate enough to find organic ones in pristine condition, so I loaded up!   That is the only mandatory condition when making jam:  the fruit you use absolutely MUST be perfect.  If it has any bruising, remove it.  If there is even the tiniest bit of mold, toss it.  

The last thing you want to do is introduce that into an entire batch of jam because it will ruin everything (there goes all of your time, effort and money).

That being said, let's get started... 


Black & Blue Jam

• 3 1/2 cups blueberries
• 1 1/2 cups blackberries
• 1/3 cup fresh lemon juice (2 or 3 lemons)
• 2 1/2 cups granulated sugar
• 1/3 cup powdered, no sugar/low sugar pectin
• seven 8-oz freezer jam jars

Berries & Lemon Juice

1. Thoroughly wash, rinse & dry jars & lids.
2. Crush fruit slightly, or more if you like smoother jam.
3. Add fruit & lemon juice to a medium pot and bring to a boil over med-high heat.
4. Whisk together sugar and pectin and add to fruit,  stirring until dissolved.  Return to rolling boil and boil 1 minute.  Remove from heat.
5. Transfer to jars,  leaving a 1/2" space on top.  Seal and let sit at room temp for 2 - 3 hours, until jam is set.
6. To store, freeze for up to 6 months or refrigerate and use within 3 weeks.

black & blue jam

sealed and ready for the freezer

*recipe courtesy of  Everyday Food