Nutella Stracciatella Scones

Celebrating World Nutella Day

with

Nutella Stracciatella Scones

 

I thought I didn't like scones.  I thought they were dry hockey pucks that required a lot of tea or coffee to get down without coughing. 

As it turns out, there are just a lot of bad scones out there. It doesn't have to be that way.  They can be flaky without being dry.  Tender without falling apart. It just takes the right ratio of dry and wet ingredients with a balance of butter or oil and some care to not over work the dough.

 

Now, I love scones.  I'm kinda obsessed with them.  I probably make various kinds of scones a couple times a week, just to experiment with the flavors and add-ins.

You may be wondering what I do with all those scones every week?  Well, first - I created a recipe that makes a reasonable amount.  I cut them into small scones that make perfect little breakfast, tea, or snack bites. 

And second, I freeze them, then bag them and cook them as needed.

 

That part has become a life saver in my family.  I label how to cook them and anyone in the house, even visiting friends, know they can just take one out and pop it into the toaster oven and have a hot, fresh, tasty scone within 12 minutes.

 It has made breakfast time for my teenage son.... well, he eats breakfast now.  That's amazing enough, right?

Now, the Nutella part -  Yes, there are other Nutella scone recipes out there, but it's the technique in this that makes it special and preserves a deep Nutella flavor.  The Nutella is not just mixed in, and soaked up which often leaves the dough heavy.  The Nutella is rubbed into the dry ingredients, like you would do butter. 

 

This creates little pellets of chocolate hazelnut goodness and gives it stracciatelle (little shreds in Italian) appearance.

 

This also allows the Nutella to stay moist and hold on to its own flavor.

 There's nothing difficult here, no equipment needed, not even a mixer.  You quickly rub the Nutella in with your finger-tips, right after you rub the butter cubes in with your finger-tips.

These have become a hit at many catered brunches and teas, but nobody loves them more than my husband (who likes to claim he'll  "make the fresh scones for us this morning" as he takes them out of the freezer.) 

RECIPE: Nutella Stracciatella Scones-
2 cups AP Flour
1/2 cup Yellow Corn Meal
1/3 cup Brown Sugar
1/4 tsp. Baking Soda
1 Tbls. Baking Powder
1/2 tsp. Salt
6 ounces Unsalted Butter (cold, cut in small cubes)
1/2 cup Nutella
1 egg
1/2 cup Ricotta Cheese
1/3 cup Heavy Cream

1)  In a bowl, whisk dry ingredients (flour through salt) together.
2)  Run butter cubes into the flour mixture with your finger-tips until the butter is generally the size of peas.
3)  Add the Nutella and also rub into the dry ingredients with finger tips, working quickly until fairly evenly distributed.  Do not over-work.
4)  In another bowl, whisk together the egg, ricotta and cream.
5)  Make a well in the center of the dry ingredients and pour in the wet ingredients.  Toss with a fork to combine.

6)  Empty the dough onto a parchment covered work board and gather into a large ball that holds together.
7)  Don't over-work the dough, but knead just a couple times to make sure it's holding evenly.  Divide the dough into 4 even parts (less if you want bigger scones.)
8)  Press each part into a circle that is about 3/4 inch thick.
9)  Cut the circle in half across, then cut each half into 3 even triangles.

10)  Place the mini-scones on a lined baking sheet about an inch apart.  These can be frozen for later and bagged, or baked now.  Bake in a preheated 400F oven for 10-15 minutes depending on size of number of scones.
**optional - before baking, sprinkle with seasoned sugar and/or milk glaze.

World Nutella Day was started by 

 Ms Adventures in Italy,and 

Bleeding Espresso. 

Check out the site for hundreds of Nutella recipes :D

Sweet Potato Tea Bars and High Tea at Montage Hotel, Los Angeles

Almost every culture in the world has a tradition or relationship to TEA. So many people have stories about family gatherings, or moments with special people spent over a cup (or glass) of tea.

I grew up in the southern part of the United States and my relationship to tea was a tall glass of "sweetened ice tea". In fact, where I grew up you would have to ask the server if you wanted tea that was not brewed with a lot of sugar in it already. A cup of hot tea was usually made by the cup with a string attached bag of Lipton. It would be left in the cup too long which meant more Teddy Bear honey was needed.

Sweet Potato Tea Bars

If I went to a friend's house where they poured a cup of tea from a pot, with fresh tea leaves inside I assumed they were rich or from England.
I was in college before I was introduced to the whole "going to tea" or "taking tea" or "having High Tea" delightful pleasure. Since then, I seek out places that serve a great Tea.

For a couple years, I worked with a stylish Tea Salon in Los Angeles where I had the chance to learn about tea and developed many recipes that used tea as an ingredient or infused with the flavors. Our specialty was World Teas. We broke the mold of just the proper English Tea by creating recipes inspired by different countries and their flavors.

If you read my blog often, you know there are several recipes using tea to enhance the flavor base (ie. Cowboy Smokey Tea Tomato Jam, Tea Poached Shrimp Summer Rolls, Stove Top Smoked Fish, Green Tea Croquembouche, Matcha Green Tea Doughnuts. )

If I could pass on just 3 important ideas about tea it would be these:

1) Using real tea, not old flakes in a stringed bag, makes all the difference in the world.
2) Water temperature can make or break the flavor and the true taste of the tea.
3) Don't over brew - it's the same thing as burning food and that's why it taste bad.

When I have visitors to California, or visit a friend's city I almost always suggest going to a tea in the area. There is something very replenishing about sharing a plate of scones, a couple mini-sandwiches and tiny desserts while chatting over warm and fragrant tea pots.This month, my online Lets Lunch Bunch has the theme of High Tea for us to share across the miles in our virtual lunch date. When my daughter and a friend from Italy were here, we took the opportunity to seek inspiration by having tea at the exquisite Montage Hotel in Beverly Hills. The room was quiet (until we started giggling and sharing stories) and the food was delicate, but plentiful. In case you are thinking this is just a "Ladies" tradition, there were more men in the room than ladies the day we were visiting. There were several obvious business meetings going on around the room, a family stopping for a breather during their busy day, and a couple who sounded like they were on a first date (not that I was listening.)When I returned home and pondered how I could combine the proper tea fare I had partaken in during the afternoon, yet give a nod to my much more casual background. I came up with Sweet Potato Tea Bars.Sweet Potatoes, packed with good healthy nutrients, make a good combo to the antioxidants in tea. The creaminess goes so well with a hearty smokey black, yet the earthiness pairs well with a grassy green tea. Also, they're just damn good.Tea is one of earth's most natural healing liquids. I recommend drinking more of it. Do it slowly. Do it often. Do it with people you love.

Also: Check out all of the inspired High Tea ideas with the Lets Lunch pals:

Charissa‘s Egg Salad Tea Sandwiches with Honey Mustard, Tomatoes & Basil at Zest Bakery

Emma‘s Brown Sugar Shortbreads With Hawaiian Jam at Dreaming of Pots and Pans

Grace‘s Taiwanese Sandwiches at HapaMama

Karen‘s Saskatoon Berry Tartlets at GeoFooding

Linda‘s Mesquite Hemp Cocoa at Free Range Cookies

Linda‘s Singapore-Style Ginger Tea & Kaya (Coconut Jam) Toast at Spicebox Travels

Lisa‘s Little Lemon Meringue Tarts at Monday Morning Cooking Club

Mai‘s Cougar Gold & Shallot Shortbread at Cooking in The Fruit Bowl

Patrick‘s Welsh Rarebit at Patrick G. Lee

Rashda‘s Spiced Chickpea & Sweet Potato Tidbits at Hot Curries & Cold Beer

Rebecca‘s Millionaire’s Shortbread at Grongar Blog

Steff‘s Lemon-Lime Shortbread Cookies at The Kitchen Trials

Join us next time, have lunch with us online. Go to twitter and put in the hashtag (#letslunch) and leave us word you'd like to join. We're growing with every lunch. :D

Recipe: Sweet Potato Tea Bars

Crust-
1 1/2 cup flour
1/2 tsp. cinnamon
1 1/2 sticks butter (6oz.)
2/3 cup brown sugar
pinch of salt
1 tsp. vanilla

1) Mix the crust ingredients in a large bowl. Press the crumbly crust into a parchment lined 9" pan.
2) Bake in a preheated 350F oven for about 15 minutes. Allow to cool for a few minutes, then pour in the filling.

FILLING:

1 Large Sweet Potato (baked)
8 oz. cream cheese
1/4 c. brown sugar
1 egg
1/2 lemon juice and zest
1/4 cup milk

1) Beat all ingredients until creamy.
2) Pour into the pre-baked crust. Return to a preheated 350F oven. Bake for about 20 Minutes (until set.)
3) Cool and chill for 20 minutes before cutting into bars.
4) Garnish with chopped nuts or powdered sugar.

Jasmine Tea Poached Shrimp Summer Rolls

Here's the scene: August afternoon, we're hungry, we're hot, we're tired. I open the fridge and pull out a plate of chilled Jasmine Tea Poached Shrimp Summer Rolls with a tangy plum sauce. The rice wrapper is light and the rosy shrimp show through, along with fresh carrot strips, avocado and tea infused noodles.

Jasmine Tea Poached Shrimp Summer Rolls

It's too appealing to dismiss, but a little different (aka: not a sandwich), so my teenage son pauses to reconsider. My husband sits down right away (always my willing taste-tester.) The scene ends with a completely empty plate, slightly blotched with plum drippings from the less-than-elegant grab-fest that ensued. There is so much to love about summer rolls. I avoided making these for awhile, thinking the process would take so much time. It really doesn't take very long at all.

There is no frying or baking involved with wrappers:

1) Quick (approx. 20 seconds) dunk in shallow warm water - add a little swirl.

2) Layer on your dry ingredients and roll it up.
Once you've done one or two, you'll get into a groove and be rolling like a pro. The thin rice wrapper gives you the mouth-feel and slight chew of bread without - you know - bread. The ingredients can be your choosing (and a great way to use up refrigerator leftovers, veggies and sauces.)

Now, a note about the tea: I had the pleasure of heading the catering for an exquisite tea shop/salon (now online at Algabar.com) a couple years ago and learned about tea from one of the best ( Gail Baral.) During those couple of years, I developed recipes using all teas (black, green, oolong, rooibos, tisane and matcha) as ingredients, infusions and accents. (This is Jasmine Pearl Tea - named because the tender green tea leaves are hand-rolled into little pearls that bloom with flavor as they are heated in the warm water)

Cooking with tea is precise if you really want it to taste right, and temperature is one of the most important factors. Boiling tea will result in a bitter bite, so take care with using it as a poaching technique to not boil, but keep it just below that point. It results in a fragrant and tasty infusion, especially with shrimp.

I made these Shrimp Summer Rolls in the evening, covered them with a slightly dampened paper towel and loosely wrapped the plate with plastic wrap. They are at their absolute best served just after a small chill, but were still excellent from a short overnight stay, too. Keeping them moist, but not wet, is important so the wrapper doesn't become dry or gummy.

These were created for this month's Let's Lunch bunch (my global group of food friends that post each month and share a virtual lunch together.) This month's lunch theme was "Cold Entree".

I love making chilled entrees and here are a few other items on my blog: Apple Bowl Curry Soup
Tea Smoked Salmon
Carrot & Cucumber Ribbon Salad
Peach Caprese Salad
Chillin' it With Herbs

Also, for the next few days you can be assured of seeing many unique and globally inspired lunch ideas from our blogging-band-of-lunch-buddies.

Check out some of them here (and also by typing in #LetsLunch on twitter to see the round-up, or join in for next month.)

Cold Entrees from warm friends:

A Tiger In The Kitchen - Spicy Sichuan Sesame Noodles

Monday Morning Cooking Club- Byron Sprout Salad w/Char-grilled Chicken

Gronger Blog - Lamb and Memory

Be A Wok Star - Hoisin Pork, Shrimp and Colorful Vegetables

Free Range Cookies - Gazpacho Rolls

Cooking In The Fruit Bowl - Strawberry Soup

A Taste Of Oregon - Seafood Napoleon
also - Cold Olive Oil Poached Chicken

Maria's Good Things - Croque Monsieur

Beyond The Plate - Couscous with Cilantro Pesto and Halloumi

Hot Curries & Cold Beer - Gazpacho with an Indian Twist

Dreaming of Pots and Pans - Korean Ice Water Noodles



RECIPE: Jasmine Tea Poached Shrimp Summer Rolls
(this makes about 6 full rolls)

6-8 Large Shrimp (raw, peeled or tail on)
4 cups well brewed Jasmine Tea (2-3 cups for shrimp, 1-2 cups for noodles)
salt/pepper
Rice Wrappers (found in grocery stores or Asian Markets)
1 Carrot (peeled and shredded or use peeler for thin strips)
1/2 Avocado (sliced and sprinkled with lemon juice to keep the color)
A few leaves of fresh arugula or other greens
2 Spring Onions (white and some green sliced)
1-2 ozs Rice Noodles/ Rice Sticks or Cellophane Noodles
2 Tbls. Rice Vinegar

1) In a deep sided pan on Med Heat, add the Shrimp and enough brewed Jasmine Tea to just cover them. Season with salt and pepper. Heat to almost boiling and cook for 5-8 minutes. Don't overcook the shrimp or they will be rubbery. Drain and Chill the shrimp for at least 30 minutes (or can be held overnight.) Once chilled, slice the shrimp in half (length-wise head-to-tail.)

2) In a bowl, add the Rice Noodles, 1 cup of the brewed tea and enough boiling water to cover the noodles plus a few inches for them to swirl around in. Cover and allow them to steep/cook in the liquid for 5 minutes. Drain and keep the noodles in the bowl, adding the Rice Vinegar and toss throughly. These can be held in the Rice Vinegar while prepping the other ingredients (or chilled overnight.) ** Drain off the Rice Vinegar JUST BEFORE using the noodles.

3) Prep the other ingredients and have everything out for layering on the wrappers before starting the wrappers.
TO ASSEMBLE THE WRAPPERS:1) In a large plate, pour in about 1/4 inch very warm water. Take out one wrapper and lay it in the water, flip it over getting both sides wet. Swirl it around in the water for about 20 seconds. You just want the wrapper to become pliable and soft without getting it too weak. 2) Drizzle the surface of your work board with a little water and smooth it around. Then lift the wrapper to your board and use your hand to swirl on the top of the wrapper to even out the moisture. 3) Begin your layering (about 2/3rds down the wrapper) with two pieces of the sliced shrimp. After that, it's really up to you ( I added the carrots, the avocado, a couple pieces of arugula, a few slices of the spring onion and ended with a finger full of the noodles.) Don't pile on too much of any one thing.

4) Pick up the bottom of the wrapper and fold it up and over all the ingredients and gently pull it a little tight just to squeeze the ingredients together well. Then, fold the sides toward the center and over your first fold. Then, holding your little bundle - roll it up the rest of the wrapper to the top.

5) Congratulate yourself, then either place that roll to the side for later or slice it in half (diagonally for a nice presentation) and place it on your serving platter or bowl.
**If you need to hold these for later or the next day, be sure to cover them with a paper towel that has been wet and then squeezed out damp. Loosely cover the whole plate with plastic wrap and chill in the refrigerator.

SERVE these with a home made plum sauce or peanut sauce for dipping.Join us for next month's Lets Lunch friends by letting me know here, or go to Twitter and type in #LetsLunch and that's it. Thanks for stopping by and leaving comment love :D

StoveTop Smoked Fish - A Crowd Pleaser

Stovetop Tea Smoked Fish done at home is like camping with a little style and... less dirt in your food. When I serve this at a party or bring it to a friend's house it's always accompanied by "wows and woos". There's always at least one guy who can't believe I smoked it myself, at home, with tea.

Tea Smoked Black Cod

I've written about Tea Smoked Salmon and in that post I gave a picture-filled HOW-TO using just foil and a casserole pot. This time I used a cast iron stove-top smoker (by Emerilware) that I've had for awhile. If you're interested (and there are a lot of uses for one), I found a different style at Chef's Catalog "StoveTop Smoker" right here.

(tea/rice/brown sugar/seasonings)

The other day I was thrilled to be a part of a video shoot for I Love Blue Sea - an online site for ordering fresh sustainable seafood. Along with Rachel at Fuji Mama, Allison at Sushi Day, and Greg at Sippity Sup, we prepared several recipes for I Love Blue Sea and they'll be running on that site soon (stay tuned.) When the shoot was over there were several seafood items left for us to take home with us. I did not have to be asked twice and I scored a gorgeous Black Cod and a dozen Green Lipped Mussels (post to come soon.) One of the handy facts about Tea Smoked Fish is that you can keep it in the refrigerator for a couple days and it still has a deep smokey flavor and since Black Cod is a moist, fatty fish with tons of good things going on for you-- - the thick flaky fish holds in the moisture and the earthy tea seasonings the whole time. I pretty well stayed to the same recipe as for the Tea Smoked Salmon, so check out that post HERE for details, along with the pics posted.

Black Cod Fish Tacos with Fried Radish

Thanks for stopping by, and smoke on! :D