Lemon and Rose Scented Geranium Pudding

Heavenly...

Lemon Posset (aka pudding) is refreshingly clean, yet slightly rich dessert perfect for warmer days.  The scented geranium is optional but it does add that lovely mysterious flavor that no one can put their finger on.  Most larger nurseries carry scented culinary geraniums.  (And many of you will know by now, if I’m posting using a geranium in the dish, it was a recipe from Ballymaloe Cooking School).

serves 4

INGREDIENTS:

400ml (1 3/4 cups) heavy whipping cream

100g (scant 1/2 cup) caster or granulated sugar

5 leaves of rose scented geranium (optional)

50ml (2fl oz) lemon juice

Place the cream, sugar and geranium leaves in a saucepan and bring to a gentle simmer.  Turn down the heat to low and cook for five minutes, stirring often.  Remove from heat and discard geranium leaves.  Add lemon juice, stirring to fully incorporate.  Pour into 4 small dessert bowls and place in the refrigerator for at least 1 hour.

We served these during our friends Teri and Jay’s visit from Orcas Island.  Orcas Island is a stone’s throw from Lopez yet unless you have your own boat getting back and forth on the Ferry takes some time.  Fortunately the ferries that service our islands are a relaxing and social way to commute!

Do I Dare Say It …

quick & delicious!

Spring has finally sprung!!  What does that mean on Pole’ Pole’ Farm?  It means lots of mowing, planting, growing, weed whacking, more mowing, building and baking!

This quick scone recipe is just as tasty as the one we learn to make at Ballymaloe Cooking School during the 3 month course, but it is less involved and for those who use imperial, a bit easier to throw together.

makes approx. 5 scones

Ingredients:

6 tablespoons cold unsalted butter

2 cups all-purpose flour

1 tablespoon baking powder

2 teaspoons granulated sugar, plus more for dusting

1/2 teaspoon salt

3/4 cup cold whole milk

1 large egg

Preheat oven (I use my toaster oven for this) to 425F.    Put the flour, baking powder, sugar and salt in a large bowl and whisk until well incorporated.  Cut the butter into pea size pieces.  Rub the butter into the flour making a very coarse mixture.  Pour in the cold milk and mix with your hand until a soft dough forms.  Turn the dough out onto a lightly floured surface.  With clean and floured hands, gently pat the dough down to about a 1 inch thick circle.   Using a floured, 3 inch biscuit cutter cut out as many biscuits as possible, reshaping the dough gently if necessary.   Spray a baking tray with non-stick coating (one that can take high heat such as grape seed etc).  Place a 1/4 of additional sugar on a small plate.  Whisk the egg and pour into another small plate.  Dip each scone top into the egg wash and then into the sugar and place on the baking sheet allowing space between each scone.  Bake until golden brown on top, about 15-18 minutes.  Serve with butter, jam and freshly whipped cream.

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Hot Whiskey Crepes with Raspberries

This quick elegant dessert hits so many flavor points.  It’s hot, tart, citrusy, creamy, and slightly sweet.  Delicious!

serves 2-4

Ingredients:

½ cup all-purpose flour

pinch of fine salt

1 large egg

⅔ cup milk

2 teaspoons peanut oil (or other high-temp oil)

1 ¼ cups freshly squeezed orange juice

2 tablespoons honey (or agave nectar)

1 tablespoon butter

3 tablespoons whiskey

1 ¼ cups fresh raspberries

confectioner’s sugar for dusting

creme fraiche

Method:

Sift the flour and salt into a large bowl.  Make a well in the center and crack the egg into the well.  Gradually add the milk and whisk into a smooth batter.

Heat a 9″ non-stick pan over medium heat.  Add a little peanut oil to the pan and carefully wipe most of it out with a paper towel (repeat this step before adding each addition of batter if necessary).   Pour approximately 2 ounces of batter (¼ cup) to the pan and swirl to coat as evenly as possible.  Cook for about 1 minute – the batter will begin to show signs of cooking.  Go ahead, loosen the sides and take a peek!  If the underside is browning slightly, it’s time to turn.  So far my method for this is to loosen the edges, grab the crêpe (and the side of the hot pan), cuss, wrangle the crêpe with the spatula and eventually get it to the other side.  Cook for about a minute more, looking for golden brown patches.  Rustic yet elegant, no?  Oui.  Place each cooked crêpe on a plate and set aside.  There should be 4 unless you’ve dropped one or stuck it to the ceiling with a mighty flip attempt.

Pour orange juice, honey and butter to the pan.  Simmer for about 5 minutes or until slightly thickened, letting the flavors amalgamate.  Remove from heat and add the whiskey.  Place the pan back on the heat and reduce the temperature to low.

Fold each crêpe in half and then in half again making a triangle.  Place each wedge in the pan with the point meeting in the center (so they all fit and show off your geometric prowess).  Let them simmer in the sauce about 1 minute and then carefully turn them.

Plate the crêpes using a spatula.  Pour some juices over the top and add raspberries, sugar and creme fraiche.

(modified from Ryland Peters & Small)