This morning I made allergy-friendly scones by adapting a recipe from my favorite Betty Crocker cookbook. I used a new ingredient from our local grocery store—bigarreaux confit rouges (red candied cherries). Instead of grated lemon peel, I put in one teaspoon of freshly grated ginger.
1/3 cup margarine (I use Coop’s vegetable-based “Prix Garantie” margarine)
1 1/4 cups white or whole wheat flour
1/2 cup oats
3 tablespoons sugar
2 1/2 teaspoons baking powder
1 teaspoon grated fresh ginger*
1/4 teaspoon salt
1 tablespoon flax meal mixed with 3 tablespoons water
1/2 cup candied cherries**
6 tablespoons of soy milk
1. Heat oven to 400 degrees (200 degrees Celsius).
2. Whisk together dry ingredients and grated fresh ginger. Cut the margarine in the mixture into small pieces with a pastry blender, fork or pair of knives.
3. Mix separately the flax meal and water and let sit for a few minutes until it takes on a gelatinous consistency. Stir the flax meal mixture and candied cherries with dry ingredients, along with the soy milk.
4. Gently handle the dough and pat into a round disk, about ½ inch thick on a floured surface. Cut into 8 scones and place on parchment paper-lined or ungreased cookie sheet.
5. Bake 10-12 minutes. Serve warm.
*Grated orange or lemon peel would also work.
**If you can’t find candied cherries, you can easily substitute something like fresh/frozen blueberries, dried cranberries or raisins, etc.
Enjoying Swiss Fondue
Last night, we went out sans kiddos and enjoyed cheese fondue at a neighborhood restaurant. It was my first experience with Swiss fondue, which I would never attempt to eat at the same table with my dairy-allergic son. We received a big basket of bread chunks that we skewered with long-handled forks. Then, we drowned the bread in a bubbling pot of nutty-flavored cheese, spiked with big pieces of garlic. Accompanied by a local white wine, it was a delicious meal and a rare opportunity for us to savor a big pot of cheese.