Day: October 18, 2009

Orange Pomegranate Scones

/ Ren

Sprouted wheat flour, fresh cream, pastured eggs & butter, honey and pomegranate arils..

Orange Pomegranate Scones

Orange Pomegranate Scones

(adapted from a recipe by Mark Bittman)

1 cup sprouted wheat flour, plus more as needed (substitute good organic wheat flour if needed)
1 cup unbleached organic all-purpose flour
1/2 teaspoon fine sea salt
1 tablespoon aluminum-free baking powder
1 1/2 tablespoons raw honey
5 tablespoons pastured butter, cold
3 pastured eggs
3/4 cup fresh cream
1/2 cup fresh pomegranate seeds
1 tablespoon orange zest

Mix the dry ingredients together in a bowl.  Cut the chilled butter into the flour, ensuring that it is thoroughly combined.

Beat 2 eggs with the cream, then stir into the flour.  Fold in pomegranate seeds and orange zest.

Turn the dough onto a floured surface and knead until barely sticky (about 8-10 times).

Press the dough into a lightly greased 10-inch cast iron skillet.  Beat the remaining egg with with a scant amount of water and brush the top of the dough.

Deeply score the dough with a thin knife and optionally sprinkle with a teaspoon of coarse non-refined sugar.

Bake in a 350 degree oven until it passes the toothpick test, about 15 minutes.

Allow to cool slightly before serving with butter, honey or clotted cream.

This post is part of A Moderate Life’s  Tackling Bittman Recipe Hop!

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Sweet Potato, Bacon and Goat Cheese Quesadillas

/ Ren

Fresh flour tortillas spread with mole rojo and topped with pan-roasted sweet potatoes, bacon, red onions, poblano peppers with crumbled goat cheese and fresh cilantro..

Assembling Sweet Potato Quesadillas

Assembling Sweet Potato Quesadillas

Sauté diced bacon in a heavy skillet until some of the fat has rendered and it begins to brown.  Add diced sweet potatoes and continue to cook until browned and softened.

Add cumin seeds, diced red onions, diced poblano peppers and sauté until softened.  Add Mexican oregano and adjust seasoning with salt and pepper.

Lightly spread fresh tortillas with thinned mole rojo (a thick paste of Ancho and Guajillo chiles, onion, tomatoes, pecans, peanuts, sesame, garlic, oregano and a hint of chocolate).

Top tortillas with sautéed vegetables, fresh cilantro and crumbled goat cheese.  Place a second tortillas over the top and press the edges together to form a seal.

Bake in a 350 degree oven until the cheese is bubbly, about 12 minutes.

Allow to cool slightly, then cut into wedges and top with fresh diced avocado, quartered grape tomatoes, diced white onion, garlic, s&p and avocado or olive oil.