Apple Spice Scones

Goodbyes are an inevitable part of life here at Camphill Village, with its constant inflow and outflow of short-term volunteers. My migratory life has offered me a lot of practice, even before I came here. Yesterday’s goodbye, however, lay heavier, as we bid farewell to the amazing young woman who embodied the very heart of the Seed Shop for me and has become a dear friend. My words keep falling short, so I knew I needed to express my appreciation and warm wishes in another language we both love — a hot oven and autumn spices. I could not think of a more fitting tribute than these apple scones for our final tea break. Thanks to Jen, and her scrumptious Baked by An Introvert blog, for the guidance!

Apple Spice Sconess
(Makes 8-16 scones)

4 cups flour
1 teaspoon baking soda
1 1/2 tablespoons baking soda
1 teaspoon salt
3 teaspoons cinnamon
1 teaspoon cardamon and nutmeg
1 cup cold butter
3 small apples (from our orchard!), cored and chopped
1 cup yogurt thinned with one half cup water (or kefir or buttermilk if you have it)
1 tablespoon maple syrup
1-2 teaspoons vanilla
A bit of milk for brushing the tops (optional, I forgot to do this until the last few minutes, so it didn’t make much difference)

Combine the dry ingredients, then cut in the butter to form coarse crumbs. Fold in the apples, then whisk together the wet ingredients and gently stir in just until dough is moistened and comes together. Add gradually — you may not need all of the liquid — and be careful not to overmix. Scrape onto a floured surface and knead gently 4-5 times to form a cohesive ball — or divide in half and knead into two balls for smaller scones. Press out into a disc and cut into 8-12 wedges. Or, alternately, you could press or roll it into a rectangle and cut out smaller scones that way. Arrange scones on a baking sheet, generously greased or lined with parchment paper, and place in the freezer for 20-30 minutes. Meanwhile, preheat the oven to 400F. Brush tops of the scones with milk and bake for 15-20 minutes, until lightly golden brown. Irresistible served warm, with a mug of tea! (If making ahead, reheating for a few minutes in a toaster oven works pretty well.)

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Stuffed Tomatoes with Summer Squash & Garbanzo Quinoa

Amazing how in the course of one week, we went from “Oh hey, looks like the first couple tomatoes are ripe,” to devoting hours to harvesting and processing tomatoes. And its only just beginning. One happy byproduct of seed saving are heaps and heaps of tomato halves, conveniently scooped of seeds and demanding to be used right away. Stuffing them seemed the obvious course of action. Made an improvised quinoa stuffing with sautéed summer squash and garlic scapes, garbanzos, fresh mint and basil, and a little salt and pepper. So good! Was originally planning to stick them in the oven for a bit after stuffing, but since the filling and the weather were already quite warm, I decided to serve them fresh instead. Alongside some roasted cauliflower (yay for fresh rosemary!) and green salad (yay for fresh dill!), made for a bright feast for the eyes and tastebuds alike!

I ended up chopping and freezing the next batch of tomatoes, and I’ve got my eyes set on making roasted tomato soup, but this may not be the last variation on this theme gracing our table this summer. There are certainly endless possibilities to explore!

Posted in Garden Originals, Gluten Free, Quick and easy, Salads and Pilafs, Vegan | Tagged , , , , , | Leave a comment

Mohnschnecken (with Quarkülteig)

When I made hamantaschen a few months ago, my fellow volunteer commented on how they reminded him of another German delicacy, Mohnschnecken — poppy seed “snails.” I resolved to give them a try. With his birthday sneaking up on me, and an evening free at last, I finally sought out guidance from the internet. I was particularly intrigued by a recipe from Lena Makes that used a quark dough, or Quarkülteig, since it was quick and simple, and I have become helplessly addicted to quark. (Funny to remember how baffled, skeptical, and unimpressed I was by quark when I first heard of it.) I took the warnings of how sticky the dough was to heart, and generously floured before rolling it out. It was indeed quite soft, but pliable and much tidier and easier to roll out than most doughs I’ve tried, perhaps because of this precautionary measure. Unfortunately, because it was so soft, and rolled out so readily, I ended up spreading the dough too thin and spreading the filling too thick, and it squashed into a mess when I went to slice the rolls. I pushed them back into rounds as best I could, and the spiral came through better than I expected once they were baked, but they turned out more like cookies than cinnamon rolls. Perhaps cutting them thicker and baking less time would do the trick. They turned out tasty nonetheless, at least to the rest of us who had nothing to compare them to. Ach, well. I guess I have an excuse to make these again, and see if I can get a bit closer to the authentic German treat that he pines for.

Mohnschnecken (Poppy Seed “Snail” Rolls)

1 cup quark (chèvre, sour cream, or Greek yogurt might also work)
1 egg
6 tablespoons oil
2 cups all purpose flour (spelt or whole wheat pastry would probably also work)
2 teaspoons baking powder
1/4 teaspoon salt
A teaspoon or two of orange zest

Whisk together quark, egg, and oil until smooth and creamy. Combine dry ingredients, then gradually stir into the wet ingredients. Fold in the orange zest, if desired. You can make it ahead and chill until ready to use — it will not firm up much, however.

1 1/2 cups poppy seeds
1/4 cup butter
1 cup milk
1 tablespoon maple syrup
2 eggs

Grind poppy seeds in small batches in a coffee/spice grinder. (Skip this step if you don’t have one.) Melt butter, then whisk in milk and sugar. Beat eggs in a small bowl, then continue whisking while gradually stirring in about 1/2 cup of the warm liquid. Pour egg mixture gradually back into the pot and simmer gently for 3-6 minutes, until thickens and coats the back of a spoon (it always takes longer than that for me, eventually I got impatient, turned the heat to medium, and it quickly turned into curds. Not the end of the world if this happens, just remove from heat and whisk it smooth again.) Remove from heat, stir in poppy seed, and chill at least 15 minutes before using.

While the filling is chilling is the perfect time to roll out the dough and preheat the oven! Be sure to flour the surface generously. I rolled it on the back of a baking sheet. Roll into a rectangle, about 1/2″ thick. Spread filling (you will have more than enough), roll it up lengthwise, cut into slices about an inch thick, and bake at 350°F for 25-35 minutes.

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