Friday, January 16, 2015

The Butchart Gardens’ Ginger Scones

Picture this: It’s bedtime in the Time Zone and at the Latitude Where I Live (“Nicole! Come to bed! Itbedtime in the Time Zone and at the Latitude Where We Live!”). Ron will just have to wait! I don’t check this blog’s mail very often these days, because I’m not blogging recipes at the moment, but I happened to check it late this evening. Zounds! 

A very kind reader has searched out the Ginger Scones recipe she and I were both looking for in November, 2012. This recipe comes to you courtesy of the world-famous Butchart Gardens in Victoria, British Columbia. I was so excited to see it that I yelled “Stop the presses!” even though they werent actually running. 

I’m sorry I can’t give this lovely lady the proper thank you she deserves, but she didn’t leave her name in the note she sent me just moments before I logged on. So here’s the scoop: I’m giving you the web link she gave me. The recipe’s right near the bottom, but first, you may want to pore through page after page of sumptuous photos of the (once again) world-famous Butchart Gardens. 

The photos are almost as delicious as the recipe! Thank you, madam! I’m grateful not just for the photos; not just for the recipe; but for being able to use the words “stop the presses!” and “scoop” in this blog. I’ve always wanted to say that, and you gave me the opportunity.

“Nicole! Come to bed! Yes, I will ... Ginger scones in the morning?

Monday, January 5, 2015

Dinner Party Series: Meringue for Pies

The scene: A small, intimate dinner party. The meal: Smoked Salmon Penne (recipe to come another time). Dessert: No-Crust Lemon Meringue PieThe lemon recipe? None. Heres the dish:

And heres the secret - a commercially made lemon filling mix. No one knew the difference and everyone offered accolades. Pour the hot, cooked mix into six 1/2 c.-sized ramekins. The Meringue recipe? A snap! 

Meringue for Pies:

3 egg whites, chilled and beaten to form soft peaks 
2/3 c. granulated sugar

Gradually beat in sugar until Meringue stands in stiff peaks and no grainy feeling remains when mixture is rubbed between thumb and forefinger. Heap Meringue high over the hot lemon mixture (if its hot, the Meringue won’t shrink). Bake at 425 deg. F. for 3-5 min. or until Meringue is lightly browned. This makes enough Meringue for 4-to-6 ramekins or an 8-in. pie. 

Havent I always told you that presentation fools the taste buds? If this persuades you to give a Dinner Party, go ahead and use a mix - and don’t feel guilty!

Note: Make and consume Meringue-Topped Pies on the same day. If you don’t, the Meringue will be rubbery and tasteless.