Saturday, December 13, 2008

Baking Again!

Greetings, Culinary Blog Readers.

It seems like I am going to be doing alot of baking today.  We are having dinner at a friend's home this evening and even though our hostess very graciously said not to bring a thing, I really can't do that (it's in my genes). But I don't want to usurp whatever dessert she is planning so I am going to make these wonderful biscotti I made a few weeks ago.  Last night, after some half-way decent Chinese food, I went to Home Goods and found a very pretty little glass storage container that will hold the biscotti perfectly. This way, she can either serve the biscotti as a side to her dessert or just keep them for another time. More on the biscotti later.  

This morning I decided to whip a batch of scones for breakfast.  My friend Katie, a similarly food-obsessed person, gave me a jar of Pear-Peach Jam and what better to go with jam than warm-from-the-oven scones.  Hmmmmmm.  It seems Katie has developed quite the jam habit, thanks to "The Jam Man" from the Ridgewood Farmer's Market. Katie was nice enough to share some of her just scored jam with me and I needed something special to sample it with.  I began thinking about this when she bestowed the precious bottle on me earlier in the week.  So this morning when I woke up at 6am (no rest for baking fanatics) I began scouring my files and the Internet for the perfect scone recipe.  I'm sure you know that really good scones contain either buttermilk or cream - I had neither in the house.  Now you can "make" buttermilk by taking regular whole milk and adding a little bit of lemon juice to it but I really don't think it's the same (just MHO).  So this made my scone search a little more time consuming.  All the recipes in my files and the listings on and called for one of these two ingredients.  All of a sudden, I remembered that when I worked at Williams-Sonoma many years ago, we would whip up scones frequently when we wanted to demo a new jam or baking pan; and we would almost never have buttermilk or cream in the store refrigerator.  Lo and behold, the W-S web site had one recipe for scones that did not include either item.  That was it!  Let me tell you - there is almost nothing better than coffee and right out of the oven scones on a Saturday morning (faithful readers know this IS my favorite day).

Allora ("so" in Italian), I'm off to do a few errands and when I come back I'll be baking Chocolate Chip Walnut Espresso Biscotti.  See you later.

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