Sunday, February 21, 2010

Chena Dome Trail





Thursday, February 11, 2010

Begging for Meyer Lemon Scones

I know what you are thinking. More scones? Really? Can't we move on to danish, or croissants, maybe even cinnamon rolls? What is with you and scones? Well, I just can't help myself. Now that I am getting the hang of this I can't help but sharing them all with you. Everyone needs a simple lemon scone in their repertoire. Plus, I have another tip...these scones are actually better after they have been frozen overnight. They actually were lighter, more flakey and rose up just a little bit higher.
Enjoy the scone photos now, in two weeks this little guy will be joining our family and I promise you will be begging for more pictures of scones just to give your eyes a break from all this cuteness.
Meyer Lemon Scones
Makes 12 large scones

Scones:
4 cups all-purpose flour
1/2 cup sugar
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground ginger
1 1/2 cups (3 sticks) unsalted butter, chilled and cut into 1/2 inch cubes
1 large egg
1 cup whole milk
1/4 cup grated meyer lemon zest

Glaze
1/2 cup powdered sugar
2 tbsp or a little more meyer lemon juice.

Preheat oven to 300 degrees and line baking sheet with parchment paper.

In a large bowl, combine first six ingredients. Add the butter using your fingers to rub the butter into large flakes and incorporate into the flour.

In a medium bowl whisk together the egg and milk with the lemon zest. Make a well in the dry ingredients and slowly pour wet ingredients into the well. Using your hands, knead until all ingredients just come together.

Divide dough in half and turn one half onto a lightly floured surface. Shape the dough into a disc and cut into six wedge shaped pieces. Transfer wedges to baking sheet and repeat with other half of dough.

Freeze for later or bake on center rack of oven for 25 to 30 minutes until scones are golden brown. Transfer to a cooling rack and let sit while you prepare the glaze.

For glaze place powdered sugar in a small bowl (I use a measuring cup as the spout make it easy to pour the glaze. Slowly add lemon juice while whisking to achieve desired consistency. Drizzle glaze over tops of slightly cooled scones. Serve warm.

Yukon Quest: 10 Mile Style (990 to go)

In the time we waited for mushers two skiiers and a cyclist came by.
We had to keep Brody far from the trail for fear we might have to pick him up in Whitehorse.


In this photo there are seven teams.

Wednesday, February 10, 2010

Yukon Quest: 10 Mile Style

As you may have gathered from previous posts, we went to the starting line of the Yukon Quest last Saturday. The weather was about as perfect as it can get for Fairbanks in February. We watched most of the mushers take off from downtown Fairbanks. The best part of the day was hurrying back home and walking out to the big field by our house to watch the mushers cross the area where we walk almost every day. I am always struck by the quiet beauty of this sport.



Friday, February 5, 2010

Lemon Poppyseed Cake

High expectations. That was the only thing wrong with this cake. When I read about it, I expected it to be different than the other poppy seed cakes I have had. Really, at least in my experience all poppyseed cakes are pretty much the same. Lemon Poppy seed or Almond Poppy seed, that is about as varied as it gets. I really like your average lemon or almond poppy seed cake. I was really hoping to find something new and different in the poppy seed realm. It is pretty with all those poppy seeds. Had I been presented this recipe as a standard poppy seed cake I would have said it was good.
I'm thinking maybe I just screwed something up, maybe I mixed it too long, or baked it too long. So just go over here, where it got rave reviews. If you make it let me know what you think. Maybe it is just me.

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