Chocolate and Orange Scones

This recipe was inspired by my friend Rob.

To understand the significance of this, you need to know that Rob is not a cook.
When Rob invites me over for dinner, it is to eat food which his wife, Sumaya (an excellent cook), has prepared.
Even when Sumaya is out of town, dinner at Rob and Sumaya's means enjoying food which Sumaya has prepared in advance and left for Rob to reheat.
Rob, however, does know his scones.

Being a good British child, I have been eating scones for most of my life.
Those scones, however, were always laced with that staple of British baking: raisins.
Chocolate was something one occasionally ate a solid piece of. If we were lucky, we might be given half of a Cadbury's Flake bar stuck in a bowl of vanilla ice cream.

Now, don't get me wrong. I like raisins just fine. But I like chocolate a whole lot more -- and since learning to cook myself have been working hard to make up for the lack of appreciation for the versatility of chocolate evident in the food of my youth.

I have developed a number of chocolate recipes over the years, as the pages of the Polyphagous Dragon will attest, but it was Rob who introduced me to chocolate scones.

Rob's scones are sinfully delicious. He shapes a batch into one large scone, which then needs to be sliced into wedges with a knife. I find it far too easy to eat far too much of Rob's giant scone, however, so I shaped mine into small, individual rounds.

It was still far too easy to eat far too many!

The moral to this story is: shape your scones however you like -- and figure out some external method for balancing the caloric consumption.

The more important moral is: Be careful not to overlook a potential source of culinary inspiration. Sometimes the best ideas come from the most unlikely of sources.

Thanks Rob!

Ingredients:

• 8 oz. all purpose flour
  
• 1/2 teaspoon salt
  
• 2 teaspoons baking powder
  
• 2 oz. unsalted butter
  
• zest of one large orange
  
• shaved chocolate
  
• 5 fl. oz. milk

Directions:

Mix flour, salt and baking powder together.
Incorporate butter with a fork until mixture is crumbly.
Add orange zest and chocolate. Mix well.
Add just enough milk to hold dough together, forming dough into a ball with your hands.
Shape scones as desired.
Place scones onto greased baking sheet.
Brush tops of scones with milk.
Bake for 7-10 minutes at 425°F.

These are best enjoyed still warm from the oven, but can be cooled on a wire rack and stored in an airtight container at room temperature for a day or two. (If they last that long!)

Coconut Cream Pie

This is the real deal.

Ingredients:

• 2 coconuts
  
• 1 cup graham crumbs
  
• 1/2 cup melted butter
  
• 1 inch piece ginger root
  
• approximately 1 cup hot water
  
• 4 egg yolks
  
• 6 tablespoons granulated sugar
  
• 2 tablespoons corn starch
  
• 3 tablespoons coconut rum
  
• 1 cup whipping cream

Directions:

Drill through the eyes of the coconuts with a 1/4 inch drill bit.
Drain water from coconuts, sieve and reserve.
Bake coconuts at 400°F for 15 minutes.
Smash coconuts open with a hammer.
Pry flesh away from the shell.
Peel brown skin off coconut flesh.
Finely grate half of one coconut.
Peel and grate ginger root.
Mix graham crumbs, melted butter, ginger root and finely grated coconut together.
Press graham crumb mixture onto the bottom and sides of a buttered pie plate.
Bake at 350°F for 10 minutes.
Chill crust in refrigerator.
Chop flesh of one coconut into small chunks.
Pour water from coconuts into a blender with enough additional hot water to make 1.5 cups total volume.
Add coconut chunks to blender and purée.
Allow puréed coconut mixture to stand for 15 minutes.
Press coconut mixture through a fine sieve to extract milk.
Whisk egg yolks and 4 tablespoons sugar together until sugar is dissolved.
Add corn starch and 1 tablespoon coconut rum, mixing until smooth.
Bring coconut milk to a boil.
Add hot milk to corn starch mixture, stirring constantly until smooth.
Return mixture to pan and continue to heat until custard has thickened.
Pour custard layer over base and chill until set.
Whip the cream with 2 tablespoons sugar and 2 tablespoons rum until stiff peaks form.
Spoon cream over top of pie.
Coarsely grate remaining half coconut.
Sprinkle coarsely grated coconut over pie.
Serve chilled.

Saffron Mussel Soup

Ingredients:

• 2 lbs live mussels
  
• 3/4 cup dry wine
  
• 1/4 cup butter
  
• 1 yellow onion
  
• 6 small leeks
  
• 1 lb potatoes
  
• 3 cups fish or vegetable stock
  
• 1/2 teaspoon saffron
  
• parsley to garnish

Directions:

Scrub and rinse mussels.
Steam mussels in wine in a covered pan until mussels open. (Approximately 5 minutes on high heat.)
Remove mussels from liquid, discarding any which failed to open.
Set aside both mussels and liquid.
Peel onion and potatoes.
Wash leeks thoroughly.
Dice onion, leeks and potatoes.
Fry vegetables in butter for five minutes.
Add stock and reserved wine/mussel juice and bring to a boil.
Reduce heat.
Add saffron.
Cover and simmer for 25 minutes.
Purée soup in a blender or food processor.
Set aside some mussels in half shells -- one to garnish each bowl.
Discard shells from remaining mussels.
Divide mussels amongst soup bowls.
Ladle puréed soup over mussels.
Garnish each bowl with a mussel in half shell and a sprig of parsley.
Serve immediately.

Roasted Parsnip Soup

A delicious "creamy" soup -- without the cream! This soup is lactose-free and vegan-friendly.



Ingredients:

• 1 lb. parsnips
  
• 1 firm pear
  
• 1 large potato
  
• 1 yellow onion
  
• 1 garlic
  
• 1 yellow pepper
  
• 2 tablespoons olive oil
  
• 4-5 cups vegetable stock
  
• 1 tsp ground thyme

Directions:

Peel parsnips, pear, potato, onion & garlic.
Core pear.
Seed pepper.
Cut vegetables into large chunks.
Toss vegetables with oil in a large, shallow casserole dish (such as a lasagna pan).

Roast at 400°F for 40 minutes, turning vegetables over in pan after first ten minutes to ensure they are fully coated in oil. Vegetables should be soft and lightly browned when done.
Heat stock in a large pot.
Add roasted vegetables.
Simmer for 15 minutes.
Purée soup in a blender or food processor.
Return to pan.
Add thyme and more liquid if desired.
Simmer for a further 15 minutes to allow flavours to blend.
Ladle into soup bowls and serve warm.

Fried Plantain Platter

A delicious and simple appetizer.
This is a great prelude to my jambalya.

Ingredients:

• 2 green plantains
  
• 1 yellow plantain
  
• 1 yellow onion, thinly sliced
  
• 1 garlic, minced
  
• cayenne pepper
  
• olive oil for frying

Directions:

Slice one green plantain into wafer thin rounds and fry until golden.
Coarsely grate the second green plantain and stir fry with sliced onion until golden.
Cut yellow plantain into 1/2 inch cubes and sprinkle with cayenne pepper. Fry with minced garlic until brown.
Arrange three styles of fried plantain on a serving platter and serve immediately.

Devilled Eggs

Devilled eggs in true, flavourful, Polyphagous Dragon style.
These ain't no church-lady devilled eggs!

Ingredients:

• 5 large eggs, hardboiled, cooled & peeled
  
• 2 tablespoons mayonnaise
  
• 1 teaspoon dry mustard powder
  
• 4 teaspoons HOT Caribbean style sauce (such as "Jamaica Hell Fire" or "Susie's Calypso")
  
• 1 teaspoon hot curry powder
  
• 1 tablespoon minced fresh basil

Directions:

Cut eggs in half lengthwise and scoop out the yolks.
Mash yolks with a fork and mix with mayo, hot sauce, basil and spices.
Spoon (or pipe from a bag) yolk mixture back into wells in egg whites.
Serve chilled. (Just not at your church luncheon -- unless the attendees have been suitably warned!)

Belgian Waffles

These are decadent. Seriously decadent. I don't make them too often because eating them makes my head spin, but they sure do taste good!

Ingredients:

• 6 oz. butter, melted
  
• additional butter for greasing waffle iron
  
• 4 eggs
  
• 6 oz. sugar
  
• 12 oz. all purpose flour
  
• 12 fl. oz. milk
  
• semi-sweet chocolate chips
  
• fresh raspberries
  
• dark chocolate ice cream
  
• white chocolate ice cream
  
• chocolate raspberry cream liquer

Directions:

Beat eggs, sugar and melted butter together.
Sift flour with baking powder.
Add flour to egg mixture, alternately with milk, until all flour and milk has been incorporated.
Spoon batter (in batches) onto hot, greased waffle iron.
Close iron and cook until waffles are golden.
Place one hot waffle on a serving plate.
Sprinkle chocolate chips into the valleys of the waffle.
Cover with a second hot waffle until chocolate is melted (approximately 30 seconds).
Remove second waffle and top each chocolate-filled valley in the bottom waffle with one large fresh raspberry.
Replace top waffle.
Cut two one-inch thick slices of dark chocolate ice cream and two one-inch thick slices of white chocolate ice cream. Each slice should be 1/4 the size of your waffle.
Arrange ice cream slices in a checkerboard fashion on top of the second waffle.
Top with additional raspberries and a generous portion of liqueur.
Share these waffles with many friends!

Shortbread Cookies

Shortbread is simple to make and wonderfully versatile. Try some of the additions suggested in this recipe for a delicious variety of flavours.

Basic Ingredients:

• 1 cup unsalted butter, softened to room temperature
  
• 1/3 cup granulated sugar
  
• 1 3/4 cups all purpose flour
  
• 1/4 cup corn starch

Additional Ingredients (choose one combination):

• orange zest & finely grated dark chocolate
  
• lemon zest & minced candied ginger
  
• ground pecans & finely grated dark chocolate
  
• peppermint oil & crushed candy canes

Directions:

Cream butter and sugar together until light and fluffy.
Stir in flour and corn starch until incorporated fully.
Stir in additional ingredients, if using.
Roll out dough to 1/4 inch thick sheet.
Cut into rounds or shapes with cookie cutters.
Arrange cookies on cookie sheets lined with waxed paper.
Bake at 350°F for 15 minutes.
Allow cookies to cool on baking sheets for five minutes.
Then transfer to wire racks to cool completely.
Store cooled cookies in airtight containers at room temperature.

Fruit Scones

A classic British recipe for scones. When I was a child, my mother made these with sultanas and currents. They are equally good with fresh cranberries and/or apple. Try them topped with raspberry jam and fresh whipped cream!

Ingredients:

• 8 oz. all purpose flour
  
• 1/2 teaspoon salt
  
• 2 teaspoons baking powder
  
• 2 oz. unsalted butter
  
• 4 oz. fruit such as sultanas, currants, fresh cranberries or chopped apple
  
• 5 fl. oz. milk

Directions:

Mix flour, salt and baking powder together.
Incorporate butter with a fork until mixture is crumbly.
Add fruit. Mix well.
Add just enough milk to hold dough together, forming dough into a ball with your hands.
Roll dough out into a one inch thick sheet.
Cut into rounds with cookie cutter.
Place scones onto greased baking sheet.
Brush tops of scones with milk.
Bake for 7-10 minutes at 425°F.

These are best enjoyed still warm from the oven, but can be cooled on a wire rack and stored in an airtight container at room temperature for a day or two.

Double Chocolate Chip Cookies

A classic chocolate cookie batter which produces a delicious, moist cookie. Great for creating cookies with your favourite flavoured chocolate chips, and/or nuts.

Ingredients:

• 1/2 cup butter, softened to room temperature
  
• 1 cup brown sugar
  
• 1 egg
  
• 5 oz semi-sweet chocolate, melted
  
• 1/4 cup sour cream
  
• 1 2/3 cup all purpose flour
  
• 1/2 teaspoon baking soda
  
• 1/2 teaspoon baking powder
  
• 1/2 teaspoon salt
  
• white, raspberry or mint chocolate chips

Directions:

Cream together butter and sugar.
Beat in eggs until mixture is light and fluffy.
Mix in melted chocolate and sour cream.
Sift baking powder, soda and salt into flour.
Fold flour mixture into egg mixture until well blended.
Stir in chips and/or other goodies as desired.
Refrigerate batter for 30 minutes.
Drop spoonfuls of chilled batter onto a greased (or non-stick) cookie sheet, allowing space between each spoonful for batter to spread as it cooks.
Bake for 10-12 minutes at 375°F.

These cookies are delicious hot out of the oven.
If you have any leftovers, allow them to cool at room temperature on cookie sheets or wire racks. Then store at room temperature in airtight tins.

"Everything" Cookies

This is a great cookie dough for chocolate chip cookies or your favourite variation thereof. I like to mix different flavours of chips, with some shredded coconut as described in this recipe.

Ingredients:

• 1 cup unsalted butter, softened to room temperature
  
• 1 cup brown sugar
  
• 2 eggs
  
• 2 1/4 cups all purpose flour
  
• 1 teaspoon baking soda
  
• 1/2 teaspoon salt
  
• semi-sweet chocolate chips
  
• peanut butter chips
  
• white chocolate chips
  
• shredded coconut

Directions:

Cream butter and sugar together.
Beat in eggs until mixture is light and fluffy.
Sift baking soda and salt into flour.
Fold flour mixture into egg mixture until well blended.
Stir in chips, coconut and/or other goodies as desired.
Drop spoonfuls of batter onto a greased (or non-stick) cookie sheet, allowing space between each spoonful for batter to spread as it cooks.
Bake for 10-12 minutes at 375°F.

These cookies are delicious hot out of the oven.
If you have any leftovers, allow them to cool at room temperature on cookie sheets or wire racks. Then store at room temperature in airtight tins.

Basic Brownies

These brownies are delicious by themselves and also work great as a starting point for one of many wonderful brownie variations.



Ingredients:

• 8 oz. unsweetened chocolate, melted
  
• 1 1/2 cups unsalted butter, melted
  
• 6 eggs
  
• 3 cups granulated sugar
  
• 1 1/2 cups all purpose or cake & pastry flour

Directions:

Beat eggs until lemon coloured.
Add sugar. Beat until thickened.
Stir in melted chocolate and butter.
Fold in flour and incorporate fully.
Transfer batter to a greased and floured cake pan.
Bake at 350°F for 35-40 minutes.

Chocolate Orange Cranberry Cheesecake

This is a variation on my Chocolate Raspberry Cheesecake and a favourite flavour combination for the Yule season.

Ingredients:

• 1 1/3 cups Oreo cookie crumbs
  
• 1/3 cup melted butter
  
• 2 lbs. cream cheese
  
• 2 Tbsp. corn starch
  
• 2 cups granulated sugar
  
• 3 eggs
  
• 1 cup sour cream
  
• zest of one large orange
  
• 3 oz. orange liquer such as Cointreau
  
• 8 oz. fine bittersweet chocolate, melted
  
• 3 cups fresh cranberries
  
• 1 cup water

Directions:

To make the crust:

Combine the cookie crumbs with the melted butter.
Press onto the bottom of a greased 9 or 10 inch round springform pan.
Bake for 8 minutes at 350 F.

To make the filling:

Beat the cream cheese until soft.
Add 1 cup sugar and corn starch and beat until smooth.
Add the eggs, one at a time, mixing well after each addition.
Beat in sour cream, orange zest and liquer, then melted chocolate.
Pour filling over crust and bake at 350 F for 75 minutes (or until set).
Allow to cool completely (8 hours) before garnishing.

To garnish:

Heat water and 1 cup sugar in a saucepan until sugar dissolves.
Add cranberries and bring to a boil.
Continue boiling gently until cranberries pop (approximately 5 minutes).
Remove cranberry sauce from heat and allow to cool but not set.
Spread cooled cranberry sauce evenly over top of chilled cake.
Refrigerate until sauce is set.

To serve:

Carefully remove cheesecake from springform pan and place on serving platter.
Enjoy with many friends!

Chocolate Rollups

Here's another quick treat. It's a variation on my Cinnamon Rollups idea -- because everything's better with chocolate!

My friend Pam gave me a massive tin of fair trade genuine Belgian chocolate hot chocolate. But this is no flavoured cocoa powder with weird additives. This is the real deal. Shaved Belgian chocolate.

I'm not a milk drinker, and couldn't bring myself to simply melt the stuff into hot water, so I'm having fun with all of the baked goods one can easily whip up with a ready supply of shaved gourmet chocolate. This one is quick and simple, and so good I'm tempted to forget the whole "leftover pastry scraps" idea and whip up a fresh batch of dough for this recipe alone!

Ingredients:

• leftover pastry dough
  
• fine, shaved chocolate

Directions:

Roll out pastry dough into a thin sheet.
Sprinkle shaved chocolate nice and thickly over the dough.
Roll pastry up into a tight roll.
Bake at 450°F for 12 minutes.
Enjoy hot out of the oven.