Allspice Chronicles

Entertain like a Queen, Think Lean and Live Green! A personal collection of recipes,anecdotes,and good old fashioned advice…

Hash-Browned Sweet Potatoes with Garam Masala and Turmeric

by Danica Waters / photo courtesy of www.cmroman.com

 

Here is a toast to replacing the everyday with the truly extraordinary – especially when the extraordinary is exceedingly simple to create.  Take these hash browns, for example.  Paired with Sunday morning omlettes (try them stuffed with spinach, scallions, fresh tomatoes, cilantro, and some spicy pepper jack), this preparation is a surprisingly simple, altogether incredible addition to the breakfast table.

Light some white candles and serve with a pot of hot tea.  (Even if you’re still in your jammies.)

Enjoy!

 

Hash-Browned Sweet Potatoes with Garam Masala and Turmeric

2 med. sweet potatoes, peeled and cut to ¼”dice

2 small russet potatoes, cut to ¼” dice

1 onion, cut to ½” dice

5 cloves garlic, peeled and coarsely chopped

¼ C olive oil

Kosher salt

3 tsp garam masala or to taste

1 tsp turmeric, or to taste

 

In large heavy pan with a good lid, heat pan over medium heat.  Add oil until hot but not smoking.  When oil is ready, add potatoes, onion, garlic, and spices.  Combine and cover – cook over medium heat, stirring occasionally.  When potatoes are golden brown and lightly caramelized on the base of the pan, remove lid and allow some of the moisture to dissipate.  Keep warm until ready to serve.

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Jam-Filled Walnut Scones

by Danica Waters / photo courtesy of wowhowsnacktastic.wordpress.com

While on the subject of tea and scones, this is an awesome little recipe you’ll want to have in your teatime repertoire.  These scones are easy to make and fill the house with a delightful smell; they’re just the thing for those stay-in-your-jammies, wintery weekend mornings when you want to treat the family (and yourself!) to something special.

 

They look as divine as they taste; the little wedges with their jewel-toned centers add visual richness and texture to serving platters at teatime.

 

Enjoy!

 

 

Jam Filled Walnut Scones

(Simply Scones)

 

2 c all-purpose flour

½ C finely chopped walnuts

¼ C granulated sugar

2 tsp baking powder

½ tsp baking soda

¼ tsp salt

6 Tbsp unsalted butter, chilled

2/3 C buttermilk (or 2/3 C milk + 1 Tbsp white vinegar)

1 tsp vanilla extract

¼ C strawberry or other preserves

 

Preheat oven to 400? F.  Lightly butter a baking sheet.

 

In a large bowl, stir together the flour, walnuts sugar, baking powder, baking soda, and salt.  Cut the butter into ½ inch cubes and distribute them over the flour mixture.  With a pastry blender or two knives used scissors fashion cut in the butter until the mixture resembles coarse crumbs.  In a small bowl, stir together the buttermilk and vanilla and stir to combine.

 

With lightly floured hands, divide the dough into two equal-sized pieces and put each portion into a 5-inch circle on a lightly floured cutting board.  Cut each circle into 6 wedges.  Transfer the 12 pieces to the prepared baking sheet.  Dip the point of a sharp knife in flour and make a slit in the top of each scone, dipping the knife in flour as needed.  Carefully spoon 1 teaspoon of strawberry preserves into the sit in the top of each scone.  Bake for 17 to 19 minutes, or until the tops are lightly browned.

 

Remove the baking sheet to a wire rack and cool for 5 minutes.  Using a spatula, transfer the scones to the wire rack to cool.  Serve warm, or cool completely and store in a single layer in an airtight container.  These scones freeze well.

 

Makes 12 scones.

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The Basic Crepe

by Danica Waters

I used to regard crepes as delicious somethings reserved for fancy-schmancy breakfasts on special occasions.  But then out of sheer crazy coincidence, on one of those mornings when alarm clocks don’t sound and shoes go missing and homework is seemingly scattered to the four winds, I discovered that leftover crepes are actually very practical, transportable friends to frantic moms.  They can be filled with whatever you happen to have around:  fresh fruit and cottage cheese, a smear of cream cheese with a bit of jam, or rolled up with a slice of turkey ham and a bit of cheese… Rolled up burrito-style, crepes can be easily eaten in the car with minimal mess, which makes them an even more attractive early morning solution.

 

When you take the time to make them (and they do take time), make a triple batch.  They freeze beautifully; just be sure to wrap each batch well in waxed paper and foil.

 

Enjoy!

 

 

The Basic Crepe

 

¾ C all-purpose flour, sifted

½ tsp salt

1 tsp double-acting baking powder

2 Tbsp confectioner’s sugar

 

Sift all dry ingredients together.  In separate bowl, combine:

 

2 beaten eggs

2/3 C milk

1/3 C water

¼ tsp vanilla

Zest of ½ lemon

 

Add moist ingredients to dry ingredients, and with a few strokes, mix the ingredients together.  Do not overbeat the batter – lumps will take care of themselves.  Optimally, allow the batter to rest overnight in the refrigerator.

 

Heat a small frying pan or crepe pan over medium heat;  the pan will be ready when a drop of water sizzles and dances on the surface of the pan.

 

Dip a section of paper towel in cooking oil and quickly sweep it over the hot pan.  Using a small measuring cup (about 1/3 C or ¼ C will usually turn out the perfect crepe), measure batter into the center of the pan; swirl batter until it coats the bottom of the pan evenly.  Cook until crepe starts to pull away or can be released from the sides of the pan.  Flip crepe and cook for a few seconds to set any uncooked batter; remove from pan and keep warm.

 

 

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