Lord Cade Byron’s Temptingly Delicious Sticky Pecan Bites
The Duke of Wyvern's Favorite Mulled Cider
Jeannette’s Delicious Poached Salmon with Creamy Dill Sauce
6 cups water
1 cup dry white wine
(If you prefer not to use wine, increase water to 7 cups)
4 carrots, peeled and cut into 2-inch julienne strips
3 celery stalks, cut into 2-inch julienne strips
4 leeks, white and light green parts, well-washed and cut into 2-inch julienne strips
6 sprigs each, fresh dill and parsley
2 teaspoons whole black peppercorns
1 lemon, halved
6 wild salmon fillets, 6 oz each, 1 1/4 inches thick
Freshly ground black pepper
Combine water, wine, carrots, leeks, herb sprigs, peppercorns, and 1 teaspoon salt in large Dutch oven. Squeeze the juice from the lemon into the pot and add halves to the broth. Simmer, partially covered, about 5 minutes. Discard lemon halves only from the broth.
Using tweezers, remove any pin bones from the salmon. Season the fish with salt and freshly ground black pepper, then gently slip fillets into the broth. Return to a simmer, cover and cook until the salmon flakes easily when prodded with a fork or paring knife, 6-10 minutes.
Using a slotted spoon, gently remove fish from the broth. Carefully peel away fish skin and place fillets on a heated platter. Discard herb sprigs and peppercorns. The cooked, drained vegetables may be served with the fish. Serve creamy dill sauce on the side.
Creamy Dill Sauce
1 cup mayonnaise
1 cup sour cream
1/2 cup chopped fresh dill
Zest and juice of one whole lemon, seeds removed
Salt and freshly ground black pepper to taste
Violet, Duchess of Raeburn's Gateau au Chocolat
|4 oz. Unsweetened chocolate,
such as Scharffen Berger or Valrhona
1 3/4 c. Sugar, divided
1/2 c. Water
1 2/3 c. Flour
1 t. Baking Soda
|1/4 t. Salt
1/2 c. Butter (1 stick), softened
3/4 c. milk
1 1/2 t. Vanilla
Heat oven to 350º F.
Melt chocolate, 1/2 c. sugar, and water in a large microwavable tempered glass bowl on HIGH 1 to 2 minutes or until chocolate is almost melted. Stir halfway through cooking time, then stir until chocolate is completely melted. Cool to room temperature. Note: a double boiler may be used instead of the microwave.
Mix flour, baking soda and salt in a bowl; set aside. Beat butter and remaining 1 1/4 c. sugar until light and fluffy. Add eggs, one at a time, beating just until each egg is incorporated. By hand, add flour mixture and milk alternately, beginning and ending with the flour mixture. Mix well after each addition until smooth. Stir in chocolate mixture and vanilla. Pour into two greased and floured 9-inch round cake pans.
Bake for 30 to 35 minutes or until cake springs back when lightly touched or when toothpick comes out clean from the center of one of the layers. Cool 10 minutes, remove from pans and cool completely on a wire rack. Frost with chocolate ganache frosting.
10 oz. Good quality semi-sweet chocolate, such as Scharffen Berger or Valrhona, finely chopped
1 1/3 c. heavy whipping cream
Place chocolate in a small bowl. Bring cream to a boil in a small
sauce pan over medium-high heat. Pour boiling cream over the chocolate. Cover
mixture with plastic wrap and wait several minutes. Remove the wrap and stir until
the chocolate is completely melted and the mixture is smooth. Let the mixture
sit for 10 to 15 minutes or until it has thickened to the consistency of frosting.
If the frosting remains too soft, refrigerate 30-45 minutes, stirring occasionally
Makes 12 servings.
Kit Winter’s Favorite Blueberry Scones
2 cups all-purpose flour
3 tablespoons sugar, plus more for the tops
1 tablespoon baking powder
3/4 teaspoon salt
6 tablespoons cold unsalted butter
1 1/2 cups fresh blueberries, rinsed and drained.
1 teaspoon grated lemon zest
1/3 cup heavy cream, plus more for the tops
2 eggs, lightly beaten
Place oven rack in the center of the oven and preheat to 400° F.
In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Cut butter into small cubes, then add to the flour mixture, gently combining with a pastry blender or two knives until the largest dough pieces are the size of small pebbles. Add blueberries and lemon zest, and gently toss just until incorporated.
Using a fork, whisk together the cream and eggs in a separate, liquid measuring cup. Pour into the flour mixture and lightly stir until the dough just comes together. Be careful not to over mix. Turn mixture out onto a lightly floured board and press together using a floured bench scraper or your hands. Form ONLY until combined to keep the mixture delicate.
Pat dough into a 6 inch by 1 1/4-inch square. Using a lightly floured bench scraper or knife, cut into four 3-inch squares. Cut each square in half on the diagonal to form 8 triangles. Using the edge of the bench scaper or a metal spatula, place each triangle onto a parchment covered baking sheet, leaving at least 1-inch between each scone. Brush the tops of scones with cream then sprinkle with sugar. Bake until golden brown, 20-22 minutes. Transfer scones to a wire rack. Serve warm with clotted cream, jam or honey.