I enjoy the weekend after Thanksgiving more than the day itself. On Thanksgiving Day, I made several trips up and down three flights of stairs and did so much lifting and carrying that my body felt like I had spent the day at the gym instead of the kitchen. It’s one way to burn calories I guess. This weekend, I have more time to, relax, spend time with friends and family, binge watch the “Mystery Marathon” on my local PBS station and, of course, eat leftovers.
If you find yourself with extra canned pumpkin, try making these tender pumpkin scones. The don’t take long to make and will impress weekend houseguests. As a bonus, your kitchen will be fragrant with the autumn spices that flavor the dough. Serve them at a holiday brunch or split them in half for mini turkey and cranberry sauce sandwiches after bargain shopping. Note: Pepitas are the green kernels of pumpkin seeds. You can buy them ready hulled.
If you like this recipe, please share it. If you make it, let me know how it turned out.
These are the famous Irish scones I bring to work every year at St. Patrick’s Day. They go so fast, that coworkers have been known to wait at the elevators for my arrival to be sure they snag one. These light as air scones are a far cry from the heavy, dry and glazed versions sold at a popular coffee chain.
My Auntie Anna from Castleisland, Co. Kerry, generously shared this recipe with me. Over the years, I’ve tweaked it, for instance using plain, whole milk yogurt instead of buttermilk for a lighter dough. I also play around with adding ingredients to the dough such as sultanas (golden raisins), dried cranberries and orange peel in the winter, apple and cinnamon walnut in the autumn or cheese and onion for cocktail parties. Feel free to experiment with your favorite flavors, the recipe lends itself to creativity. Happy St. Patrick’s Day!
1 tbsp. melted butter, plus an additional 1 tbsp. for frying the pancakes
1 tbsp. granulated sugar
1 tsp. vanilla extract
1/2 tsp. salt
1 cup all purpose flour
1/2 cup powdered sugar
fresh squeezed juice from one lemon
Preheat oven to 350 degrees Fahrenheit. Blend first six ingredients in a blender. Gradually add flour, blend until smooth. Let stand 15 minutes.
Heat medium cast iron skillet over medium heat. Brush with melted butter. When pan is hot, add 1/3 cup pancake batter to the center of the pan. Tilt the pan immediately to spread the batter thinly around the entire pan. Cook for about 2 minutes until the bottom begins to brown, then flip and cook on the other side for 2 minutes. Lift pancake out of the pan onto a paper-towel. Repeat with the remaining batter, brushing the skillet with butter as needed.
Butter an oven proof dish. Sift powdered sugar over the speckled side of each pancake, sprinkle lightly with lemon juice. Fold pancakes into quarters. Overlap the pancakes in the prepared dish. Bake until heated through, about 10 minutes. Before serving, sprinkle with more powdered sugar and lemon juice.
In Ireland and Britain, Shrove Tuesday, the day before Ash Wednesday, is also known as “pancake Tuesday” because in years past many families made pancakes to use up eggs and animal fats which were not eaten during Lent. On Shrove Tuesday, Catholics attended confession to be “shriven” of their sins before the beginning of Lent.
These are thin, crepe style pancakes which are usually eaten as a dessert or as an after school snack, not the fluffy, American breakfast pancakes. Because the pancakes are simply served with lemon juice and powdered sugar, it’s important to use good quality eggs such as organic eggs or eggs from the farmers’ market. This classic Irish pancake recipe is adapted from an Irish Shrove Tuesday pancake recipe provided by Peggy O’Kennedy of County Wexford, and published in the May 1996 issue of “Bon Appetit” magazine.
This recipe, adapted from Guardian food writer Dan Lepard’s acclaimed “Short and Sweet, the Best of Home Baking,” combines a traditional Northern Irish and Scottish griddle bread known as a farl with popular American fall flavors. It’s a savory, not sweet, pumpkin bread with a gnocchi-like texture..
Farl is an old Scottish word for a quarter, In the days before ovens, bread was baked in a griddle over an open fire and traditionally cut into quarters or “farls” before cooking. Use a heavy bottomed pan such as a cast iron frying pan.
I departed from Lepard’s recipe by adding pumpkin pie spice to the dough. The prepared mixture from my local spice store included Saigon and Indonesian cinnamon, ginger, nutmeg, mace, allspice and cloves.
250 g/8 oz. all purpose flour, plus 2 tbsp. extra for shaping
75 g/3 oz.grated cheddar
1 tsp. table salt
1/2 tsp. ground black pepper
2 tsp. pumpkin pie spice
2 tsp. baking powder
unflavored vegetable oil such as grapeseed
Put onion and butter in a saucepan on a low heat with the lid on for 5 minutes until it sizzles. Turn the heat off and leave it to steam for another 5 minutes.
Tip the onions and juices into a large mixing bowl and mix thoroughly with all the other ingredients except the vegetable oil to form a soft dough.
Turn dough out onto a floured surface. Divide in two. Flour and roll each piece to 1 cm/1/2 inch thick. Cut into quarters.
Heat the oil in a large, heavy bottomed skillet until it's hot, but not smoking. Using a spatula, place 3 or 4 farls into the pan,leaving enough room between them to flip them. Keep the heat low so it takes about 4 minutes for the farl to become brown and crisp on one side. When brown, carefully flip farls over using a spatula. Fry the other side until it is also crisp and brown. Then cook the remaining quarters.
If using fresh pumpkin, use two small, sweet pie pumpkins. Wash and cut in half. Scoop out the seeds. Place the pumkin halves flesh side down on a rack over a baking sheet. Roast in a preheated 400 degree oven until the pumpkin flesh is soft and dark orange, about 40 minutes. Let pumpkins cook before scooping out the flesh.