Thursday, October 28, 2010

Bacon Makes Everything Better.

Oh how I've missed you so! Finally--a spare moment--I can put up a new post. I feel awful neglecting my little Plum Jam like this all id do is school, work, school, work, no free time. So goes the life of an overachiever teen...kinda, i still make time for World Of Warcraft [yes i am that nerdy.]

Well today started off on the wrong side of the bed, i was making a brisket over night and when i woke up it was tough. I've never made brisket that didn't fall apart to the touch--until now. This horrible disaster could be fully picked up, oh the horror! oh the agony! oh the un-tenderness! I surprisingly I didn't panic even though i needed something to bring in to Tech Center for our fun Halloween lunch in. I grabbed a cook book, i didn't care which one, just any cookbook--i was desperate. House & Garden's Cook Book was the one i ended up grabbing. I went straight to the last page of recipes, I did this because baking is in the back of a cookbook 99 percent of the time and a baked good is easier to pull out of your ass than a main course kind of dish.

The first thing that caught my eye was just a simple little scone recipe, but then my mind exploded, in a good way of course.

I saw two apples on my counter: "Apple scones! those would be yummy! Oooo I can add cinnamon and nutmeg and cloves, and vanilla!"
I remembered I bought bacon the day before: "Bacon, Apples. Maple Syrup! Ahh I saw on food network one time on The Best Thing I Ever Ate an apple doughnut with a maple glazed topped with bacon bits, I will so do that to these scones!"

And so my Apple Scones with a maple syrup glaze with bacon on top came into existence. Angels sang and God spoke, and that's coming from an Atheist so yes they were amazing.

Apple Scones:
[Modified from the "Scones" recipe in House and Garden's Cook Book.]

-4 c. sifted pastry flour [you can use AP flour or bread flour, i just prefer the pastry for scones]
-8 tsp. baking powder
-1 tsp. salt
-1 tsp. ground cloves
-4 tsp. sugar
-8 tbs. butter
-2 eggs
-2 egg yolks
-2/3 c. cream
-1 tsp vanilla
-2 Fuji apples, cut into 1/4" pieces
-2 egg whites

Preheat hotbox to 425F

Sift the flour, baking powder, salt, cloves, and 4 tsp of sugar together in a large bowl. Cut in the butter using two butter knives as you would for pie crust.Beat the egg and egg yolk until thick and lemon-colored; stir in cream and vanilla. Add to the flour mixture [remember 9 times out of 10 you go wet to dry] and stir together lightly with a rubber spatula then fold in the apple. Turn onto a lightly floured surface and knead for a mere 30 seconds--do not over work the dough. Roll or pat out to a 1/2" thickness and cut into desired shape: Triangle, Diamond, Circle, Sugar, whatever suits your tea. Which ever shape you choose brush with the egg white and sprinkle on a good coat of sugar. Place on a baking sheet lined with parchment or butter it. Bake for 15 to 20 mins, if you use a convection oven it will only take 10.

Its reccomend to serve hot with butter and marmalade or jam, but I took a more extreme route.

Maple Syrup Glaze:
-1/3 c. maple syrup
-2 tbs. heavy cream
-1 tsp vanilla
-1 tsp. cinnamon
-1/2 tsp. nutmeg
-1/4 tsp ground clove
-1 1/4 c. powdered sugar

In a medium bowl whisk together syrup, cream, and spices; add in the powdered sugar. Whick until a smooth thick yet runny consistencey is reached. Add more of the powdered sugar to make it thicker or more heavy cream to make in more liquidy.

To assemble this Scone you let them cool enough so you can handle them then you dip the tops in the glaze--sprinkle on bacon bits for a finishing touch of happiness.

These things shouldnt be legal, but they are and I enjoy my little creation. Oh, everyone at the luncheon did too.

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