Eating in Season: Rhubarb Scones & Jelly

Last summer we were lucky enough to be invited on a trip to the UK, where I was introduced to scones with clotted cream and jam - and then learned that I was apparently Devonian by nature and not Cornish, when someone nearby observed that I had put the cream on the scone first.  

It was so good - and I think I found a new best friend when I stumbled onto this recipe for Instant Pot Clotted Cream from The View from Great Island today!

She has some great rhubarb recipes that I want to try, too. Isn't this jelly gorgeous?   Sunday brunch, anyone?  Rhubarb Scones + Rhubarb Jelly + Instant Pot Clotted Cream

For your next barbecue or pot luck: "Grrrreat Potato Salad"

This is one of those recipes that I probably shouldn't share, because it's letting out one of my stand-by secret recipes for pot lucks and parties... however.  I'm just nice like that.

I made this hot and I liked it while it was still pretty warm... lukewarm it wasn't as good, though.  It either needs to be very warm or else chilled. I have by times skipped the bacon, olives and and/or garlic as I didn't have any of them, and it was always good.  The bacon is a nice addition, but I'm still not convinced about the need for olives.   That's just me, though.


This recipe was originally found back around 2009 on Now....you're cooking!   http://www.donogh.com/cooking/

Grrreat Potato Salad

• 8 large white potatoes*
• 3 large eggs
• bacon (as much as you want)
• 1 can black olives, drained
• 1 large bottle of light ranch dressing
• 2 cloves garlic, minced
• 1 bunch scallions, cut into small pieces
• salt & pepper to taste

Directions:

• Boil potatoes until tender but not crumbly. Drain. Let cool then cut into large chunks.
• Hard boil eggs. Cool and chop.
• Cook bacon and let cool. Crumble.
• Add all ingredients to a large bowl and mix well.

*Alternatively, use about 40 baby red potatoes, cut in half

Throwback Thursday: Family Fare, Food Management and Recipes (1950)

Flipping through this cookbook, I came across this recipe for Seven Minute Boiled Icing and instantly had memories of licking the icing off the beater, and later of learning how to make it myself without overcooking it and ending up with it being crunchy. (The step of removing it from the heat is important!)   Aim for 235°F to 245°F (113°C to 118°C), if you have a candy thermometer.

I've paired it with Chocolate Crazy Cake, which not from this cookbook in particular but rather a recipe that I've just had for ages.  It's not only really good, but also works if you need a cake that is safe for multiple food allergies as it's got no eggs, dairy, or nuts.

 "Seven Minute" Boiled Icing

• 2 egg whites
• 1-1/2 cups sugar
• Few grains salt
• 1 teaspoon light corn syrup
• 1/3 cup water
• 1 teaspoon vanilla

Mix all ingredients except the vanilla. Beat over boiling water until mixture stands in soft peaks, 7 to 10 minutes. Remove from heat, add vanilla. Beat until very thick. Enough for two 9-inch layers.

Chocolate "Crazy" Cake
Makes one 8" square cake or 12 cupcakes

• 1 1⁄2 cups cake flour (not self-rising)
• 3⁄4 cup sugar
• 1⁄4 cup cocoa powder
• 1 teaspoon baking soda
• 1⁄2 teaspoon salt
• 5 tablespoons vegetable oil
• 1 tablespoon white vinegar
• 1 teaspoon pure vanilla extract
• 1 1⁄4 cups water

Preheat oven to 350 degrees. 

In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt; set aside.

Mix together oil, vinegar, vanilla, and water until well combined. Add flour mixture and mix until smooth. (Batter will be more watery than normal cake batters.)

Pour batter into prepared pan(s). Bake 20 to 25 minutes until a toothpick inserted comes out clean. Let cool completely before frosting.

"If it's good food, don't throw it away."

Family Fare: Food Management and Recipes, 1950

(Available for free online at the Internet Archive)

Eating in Season: Stewed Rhubarb

My rhubarb patch is happy right now.  Like, VERY happy.  As we get into summer, we're taking advantage of what's growing in the yard! 

Stewed Rhubarb

• 3 cups rhubarb, chopped into chunks (about 3/4 inch)
• 1/2 cup granulated sugar (or to taste)
• 1 tablespoon water
• Optional: a pinch of cinnamon or a splash of orange juice

1. Place all ingredients into a large saucepan and stir together.
2. Bring the mixture to a gentle boil over medium heat. Immediately reduce the heat to low, cover, and let simmer.
3. Simmer for 10 to 15 minutes, stirring occasionally, until the rhubarb completely breaks down into a thick sauce.
4. Remove from heat and allow to cool. 

Serving ideas: I like this warm over ice cream or oatmeal, or mixed into yogurt and topped with granola.

(Depending what kind of rhubarb you are growing, this might be a pretty shade of pink, or it might be more greenish, which is less esthetic but still tasty!)

FREE e-book version of Dining on a Dime Volume 1

 

I don't know how long this will last, but the e-book version of Dining on a Dime Volume 1 is FREE right now!  Hop over to Living on a Dime, click to the e-books section, and grab your copy today!