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TRADITIONAL SCONES
The key to a delicate scone is to not overmix the dough . Always use a light
hand and you will have delicious results .
Makes 8 scones
30 minutes for baking
2½
(625
)
,
cups
ml
unbleached
Preheat oven to 375°F (190°C). Line a baking sheet with
-
all
purpose flour
parchment paper.
4
(60
)
tablespoons
ml
,
Granulated suGar
divided
Insert the large metal chopping blade into the large work bowl
2
(10
)
of the Cuisinart
teaspoons
ml
bakinG powder
(45 ml) granulated sugar, baking powder and salt and process
1
(5
)
teaspoon
ml
salt
for 15 seconds to
6
(90
)
-
incorporate, about 8 pulses, until the butter pieces are about
tablespoons
ml
un
,
salted butter
cold and
the size of peas. Stir the buttermilk, vanilla and egg together in
cut into small cubes
a liquid measuring cup. With the machine running on the
½
(125
)
1
-
cup
ml
plus
table
dough speed, slowly add the liquids through the feed tube
(15
)
spoon
ml
buttermilk
until just combined; be very careful not to overmix. Add the
¼
(1
)
teaspoon
ml
pure
currants and pulse until just
vanilla extract
1
Pour dough onto a clean surface. Form into a long, flat
larGe eGG
rectangle and cut into 8 triangles. Place the scones, evenly
½
(125
)
cup
ml
currants
spaced, on the baking sheet. Brush the tops with heavy cream
1
(15
)
tablespoon
ml
heavy
and sprinkle with reserved sugar.
cream
Bake for 30 to 35 minutes, until baked through and golden.
Nutritional information per scone:
Calories 180 (46% from fat)
sat. fat 6g
BREAKFAST & BRUNCH
17
Approximate preparation time: 10 minutes plus
Food Processor. Add the flour, 3 tablespoons
®
combine. Add the butter and pulse to
combined, 2 to 3 pulses.
|
|
|
carb. 23g
pro. 2g
fat 9g
|
|
|
|
chol. 39mg
sod. 171mg
calc. 53mg
f
:
illinG
1
recipe
1
Garlic clove
1
small leek
Green parts only
½-
6
ounces
chicken apple sausaGe
into small dice
1
tablespoon
unsalted butter
¼
teaspoon
Ground black pepper
divided
2
ounces
cheese
¾
cup
¾
cup
2
larGe eGGs
2
larGe eGG yolks
¼
teaspoon
salt
|
fiber 1g
LEEK, SAUSAGE AND FONTINA QUICHE
A perfect dish for Sunday brunch .
makes 12 servings
Approximate preparation time: 20 minutes plus 40 minutes
for baking
Prepare Páte Brisée according to recipe on page 15.
p
b
(p
15)
âte
risée
aGe
While dough is chilling, preheat oven to 350°F (180˚C).
,
Roll out one dough disc* to ¹∕ 8 -inch (0.3 cm) thick to fit a 9-inch
white and liGht
,
cut into
(23 cm) tart pan. Fit the dough into the pan. Chill in refrigerator
(1.25
)
inch
cm
pieces
for about 30 minutes.
(170
)
G
precooked
While dough is chilling, preheat oven to 350°F (180°C).
,
cut
Using a fork, prick the dough evenly all over but make sure not
(15
)
ml
to go entirely through the dough. Line the shell with parchment
and weigh down with dried beans or rice. Bake in oven for
(1
)
ml
freshly
25 minutes, or until the dough underneath the parchment is no
,
longer wet. Remove the beans/rice and parchment and continue
baking until the shell is golden brown, about an additional
(60
)
G
fontina
10 minutes. Remove and reserve.
(175
)
ml
whole milk
While the quiche shell is baking, insert the small metal chopping blade
(175
)
into the small work bowl. Process the garlic until finely chopped. Add
ml
heavy cream
the leeks and pulse to chop, about 6 pulses.
Place a skillet over medium heat and add the sausage; cook for
(1
)
ml
kosher
about 3 minutes. Add the butter, garlic, leeks and a pinch of
pepper. Stir over medium-low heat until vegetables are soft,
about 2 to 3 minutes.
Place the reversible shredding disc on the medium shredding
side into the medium work bowl and shred the fontina. Remove
and reserve. Replace the shredding disc with the large metal
chopping blade and add the milk, cream, eggs, yolks, salt,
remaining pepper and half of the shredded fontina. Process to
combine all ingredients, about 10 seconds.
To assemble the quiche: spread the sausage and leeks evenly
along the bottom of the baked tart shell. Pour the egg mixture
over the vegetables and scatter the remaining fontina on the top.
Bake for 35 to 40 minutes until quiche is lightly browned and just set.
Remove from oven and let sit for about 5 to 10 minutes before
serving.
*The second dough disc may either be used within 3 days if
refrigerated or it may be wrapped well and stored in the freezer
until needed.
Nutritional information per serving (including pastry):
Calories 181 (83% from fat)
|
sat. fat 10g
chol. 116mg
BREAKFAST & BRUNCH
|
|
|
|
carb. 3g
pro. 4g
fat 17g
|
|
|
sod. 301mg
calc. 62mg
fiber 0g
18
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