My husband’s cousin was passing through New Jersey on her way to pick up her daughter from college. She planned an overnight visit with us, which was so thoughtful of her as we haven’t seen in a very long time.
In preparing for her visit, I decided to make a British-style currant scone, a recipe from America’s Test Kitchen which looked very easy to do. The first part of the recipe is done in the food processor. I made the scones from start to finish in under an hour. As soon as they came out of the oven, I couldn’t resist breaking into one. The scones had a delicate, soft texture and a fine crumb. They were enjoyable without the addition of jam or clotted cream.
Also for breakfast, I prepared a Williams-Sonoma recipe from July 2010 for a cherry tomato frittata with corn, basil and goat cheese. I made this once before and it was delicious. Although it's not quite Jersey corn season, I felt the incoming Florida corn would suffice. Luckily my husband just planted two basil plants in the garden, which was also needed in my recipe.My herbs and vegetables for this dish came from Delicious Orchards, Colts Neck, NJ.
Since we were taking our guest to dinner, I prepared the eggs mixture ahead, sautéed the corn and placed these items in the refrigerator for the morning.Although the recipe has you cooking the frittata on the stove top, I prefer to cook it to the point where it's just about set, then place it under the broiler to finish cooking. You can do this if your pan is oven proof.
The frittata was delicious. I used Vermont Creamery goat cheese purchased at Wegmans (4 oz. for $3.49). The goat cheese gave the frittata a slight tart taste. The tomatoes and small amount of corn added both texture and a little sweetness. The basil brought a bit pepper and savoriness.
Accompanying this wonderful frittata is a delicious Norwich Sourdough bread that my husband's cousin, Susan, made and gave to us as a gift. The recipe for her starter and bread came from the website www.wildyeastblog.com. Susan said she liked this starter the best because of the combination of both white and rye flour. It gives the bread the taste she was looking for in her finished product. She bakes the bread in a cast iron Dutch oven which gives it nice crisp crust...yum!
It seems frittatas are becoming a regular breakfast menu item at my house. It makes for a wonderful weekday breakfast.
British-Style Currant Scones from America’s Test Kitchen
Almond Cake and British Scones Season 15, Ep. 2
Makes 12 scones
3 cups (15 ounces) all-purpose flour
1/3 cup (2-1/3 ounces) sugar
2 tablespoons baking powder
1/2 teaspoon salt
8 tablespoons unsalted butter, cut into 1/2-inch pieces and softened
3/4 cup dried currants
1 cup whole milk
2 large eggs
Adjust oven rack to upper-middle position and heat oven to 500 degrees. Line rimmed baking sheet with parchment paper. Pulse flour, sugar, baking powder, and salt in food processor until combined, about 5 pulses. Add butter and pulse until fully incorporated and mixture looks like very fine crumbs with no visible butter, about 20 pulses. Transfer mixture to large bowl and stir in currants.
Whisk milk and eggs together in second bowl. Set aside 2 tablespoons milk mixture. Add remaining milk mixture to flour mixture and, using rubber spatula, fold together until almost no dry bits of flour remain.
Transfer dough to well-floured counter and gather into ball. With floured hands, knead until surface is smooth and free of cracks, 25 to 30 times. Press gently to form disk. Using floured rolling pin, roll disk into 9-inch round, about 1 inch thick. Using floured 2 1/2-inch round cutter, stamp out 8 rounds, recoating cutter with flour if it begins to stick. Arrange scones on prepared sheet. Gather dough scraps, form into ball, and knead gently until surface is smooth. Roll dough to 1-inch thickness and stamp out 4 rounds. Discard remaining dough.
Brush tops of scones with reserved milk mixture. Reduce oven temperature to 425 degrees and bake scones until risen and golden brown, 10 to 12 minutes, rotating sheet halfway through baking. Transfer scones to wire rack and let cool for at least 10 minutes. Serve scones warm or at room temperature.
Cherry Tomato Frittata with Corn, Basil and Goat Cheese
From the Williams-Sonoma Kitchen
1/4 cup heavy cream
6 oz. goat cheese, crumbled
3 Tbs. finely chopped fresh basil
1/2 tsp. lemon zest
1 1/4 tsp. kosher salt, plus more for sprinkling
1/4 tsp. red pepper flakes
Freshly ground black pepper, to taste
2 Tbs. unsalted butter
Kernels cut from 1 ear of corn (about 1 cup)
1/2-pint small cherry tomatoes
In a large bowl, whisk together the eggs, cream, 4 oz. of the goat cheese, 2 Tbs. of the basil, the lemon zest, the 1 1/4 tsp. salt, the red pepper flakes and black pepper. Set aside.
In the deep half of a frittata pan over medium heat, melt 1 Tbs. of the butter. Add the corn and cook, stirring occasionally, until softened, about 5 minutes. Add the egg mixture and cook, gently scraping the sides and bottom of the pan with a rubber spatula to allow the uncooked eggs to flow underneath, about 2 minutes. Reduce the heat to low, place the shallow pan upside down on top of the deep pan and cook until the frittata is partially set, about 5 minutes. Remove the shallow pan and arrange the cherry tomatoes and the remaining 2 oz. goat cheese on top of the frittata. Cover with the shallow pan and cook until the eggs are almost completely set, 7 to 9 minutes more.
Remove the shallow pan, set it over medium heat and melt the remaining 1 Tbs. butter. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, until the eggs are completely set, about 3 minutes. Flip the frittata back into the deep pan, remove the shallow pan and gently shake the deep pan to loosen the frittata.
Slide the frittata onto a cutting board. Top with the remaining 1 Tbs. basil and a sprinkle of salt. Cut into 8 wedges and serve. Serves 8.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.