Robin Asbell's Big Vegan Blogger Potluck: Matcha Scones with Golden Raisins

I met Minneapolis chef, cooking teacher, and food writer Robin Asbell about a year ago at Rancho La Puerta when I was writing a blog for them about their cooking classes. I spent the day learning about her approach to food and cooking, which I wrote about for RLP and also published on San Diego Foodstuff.

Robin is a self-described "occasional pescatarian." She is basically vegetarian but periodically indulges in seafood. But for her new book, Big Vegan ( Chronicle Books, $29.95), she's delved into the Big Monty of natural foods: veganism.

You can have a chance to win your own copy of the book. See directions below.

Now, while I don't eat a lot of meat anymore I'm neither vegetarian nor vegan. I enjoy my animal products. But if I were to think about it, I certainly do prepare a lot of meals that would fall under the category of vegan, so it was no stretch for me to accept Robin's invitation to participate in a "blogger potluck" she's organized to introduce her book. For the next few days, participants listed below will be rolling out posts around recipes from Big Vegan for everyone -- even non-vegans like me -- to enjoy.

My pick was her Matcha Scones with Golden Raisins. I love matcha--the delicate  green powdered tea, usually whisked into hot water to make a frothy beverage in Japanese tea ceremonies. Matcha is easy enough to find at Asian markets.

Robin explains that, "I think I originally came up with the idea for a Tea and Food Pairing class, and I liked the color. I carry matcha with me when I travel just in case I can't get a cup of tea, and I sometimes put it in my smoothie. I'm really into tea, too."

The ingredients for the scones are pretty basic, but it was the first time I'd baked scones without using the traditional butter and cream that go into them. Instead, Robin uses Earth Balance margarine and coconut milk. And, I liked her suggestion for grating the margarine into the dry ingredients.

First, mix together the dry ingredients.

Then add the grated Earth Balance (it does come in sticks for easier measuring).

Rub it in with your fingers and then add coconut milk.

Finally, you'll add the plump golden raisins and mix it together with your hands before pulling out the dough onto a floured board and shaping it into a disk. The dough is a little sticky so be sure to have extra flour on hand for dusting.

Cut into wedges and then brush with more coconut milk before baking for all of 14 minutes.

Let cool and then enjoy with a cup of coffee or, of course, green tea! The scones are light and have subtle overtones of the matcha -- perfect with the bright punch of the raisins interspersed in each piece. And they certainly fit in with her philosophy about food -- and life:

“I’m an enlightened hedonist,” Robin said back when I first met her. “I want to have fun but I don’t want to suffer.”

Matcha Scones with Golden Raisins
From Big Vegan by Robin Asbell
(Printable Recipe)

For a treat, try these pale green scones, made with cake flour--the whitest flour of them all. It shows off the delicate color and flavor of the tea. You can go back to whole-wheat tomorrow!

2 1/2 cups/315 g cake/soft-wheat flour, plus extra for the counter*
1/4 cup/50 g sugar
1 tbsp matcha green tea powder
2 tsp baking powder
1/2 tsp salt
1/4 cup/55 g Earth Balance margarine, frozen
1 cup/240 ml coconut milk, plus extra for brushing
3/4 cup/130 g golden raisins/sultanas

1. Preheat the oven to 400℉/200℃/gas 6. Line a baking sheet/tray with parchment/baking paper. In a large bowl, mix together the flour, sugar, matcha, baking powder, and salt. With a pastry blender or grater, cut the margarine into the dry ingredients and work it in with your fingers. Pour the milk into the flour mixture and stir until just combined. Add the raisins and mix with your hands.

2. Scrape the dough out onto a lightly floured counter and form it into a dish about 3/4 in/2 cm thick for eight scones (or make two rounds for sixteen smaller scones; slice each round into eight wedges). Place the scones on the baking sheet/tray, 2 in/5 cm apart, and brush with milk. Bake for 12 to 14 minutes, until the bottoms are browned and the edges are golden brown (bake smaller scones for about 10 minutes). Let them cool on the pan for 10 minutes before removing to cool on racks. Store in an airtight container for up to 1 week.

* Note: Robin tells me she had included cake flour in the recipe but the publisher changed it to pastry flour. I made one batch with whole wheat pastry flour, which was all I could find at my local store, but the results yielded a heavy doughy scone. When I checked with Robin I learned about the change and made a second batch using cake flour--which is what is shown and written about above. What a difference. These scones were light and the flavor of the matcha came through. So, use cake flour or try white pastry flour. Let me know the results.

And, here's the rest of the potluck group with their Big Vegan recipe posts:

Robin Asbell: Maple Barley Granola
Leinana Two Moons: Baguette French Toast with "Cream Cheese" & Apple
Susan Russo: Mango-Jicama Salad with Lime Dressing and Pepitas
Bryanna Clark Grogan: Armenian Red Lentil Stew with Sesame Brown Rice
Nancie McDermott: Korean Miso-Tofu Soup
Jill Nussinow: Squash Quesadillas with Cranberry-Jícama Salsa
Sandra Gutierrez: Green and Red Spaghetti
Robin Robertson: Bengall Curry of Cauliflower and Kidney Beans
Julie Hasson: Spanish Chickpea Fritters
Pat Tanumhardja: New Potato Rendang with Green Beans
Leinana Two Moons: Sundried Tomato-Kale Calzones and Pumpkin Cherry Bundt Cake
Tara Desmond: Peanut Butter Tart with "Ganache"

Big Vegan Giveaway

Finally, I have a copy of Big Vegan to give away. Even if, like me, you're not a vegan, I think you'll find the recipes in this large book thoroughly intriguing and delicious. I've got a list of ones I've marked to try. So, I recommend you enter the giveaway.

Simply leave a comment below about the best vegan meal you've ever enjoyed. Comments must be posted by noon PDT, Monday, Oct. 24. The person I think wrote the most persuasive comment will win the book. I'll reveal the winner in my email newsletter on Tuesday, the 25th. You can sign up for it here or via the invitation on the right. So, enlighten us with your experience!

Need some extra encouragement? Watch Robin here tease her book and what you'll get out of it:




Print Page

Fall Fest: Pear, Pecan, and Parmesan Scones

Every fall, I'm so surprised that the Bosc pear tree in my community commons bears fruit. It's such a scroungy-looking creature that no one really tends to. But every fall fruit appears, usually out of my reach. This year, however, some lower branches had some very small brown pears hanging from them and on one of my morning dog walks a couple of weeks ago I stopped the girls and reached up to grab some.

 

After about a week on the counter, I tried one. And surprise, it wasn't just edible; it was deliciously sweet and juicy. Since then I've taken what I could and am so disappointed that the rest--out of my reach--will probably just age and drop. Clearly, no one else either has noticed them or wants them.

Along with these home-grown pears, I've come across some truly gorgeous varieties at the markets. Ever-popular Bartletts mixed with brilliant red Star Crimsons. Huge crisp Asian Apple pears. They all look so pretty with persimmons and pomegranates. A true fall fruit bowl!

Pears have such subtle flavors and texture that they can easily be overwhelmed by the other ingredients they're paired with. Ginger is always a good match. But so is  equally strong rosemary. It's just a matter of being judicious with the amounts. A long time ago, I came up with a dessert "spanikopita," with a poached pear, ginger, and ricotta filling rolled into phyllo triangles that were baked, then topped with honey. They were pretty good, actually, but I have to admit they were a little bland. It's something I need to revisit.

In the meantime, for this week's Fall Fest, I decided to develop a scone recipe, combining sweet and savory flavors with a little crunch. I went with just a little bit of fresh, chopped rosemary, along with grated Parmesan cheese and toasted chopped pecans. I added a little sugar to the mix, and sauteed the pears and rosemary in butter to soften the fruit and bring out the sugars.

They came out quite well. I love the poofy texture of the dough and the subtleties of the flavor combination. Next time, I might add some chile powder, too, to provide a little more ooomph. But, give these a try when you want a delicately flavored pastry to accompany a pot of tea.

Pear, Pecan, and Parmesan Scones
Makes 8 scones

2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon granulated sugar
1 teaspoon kosher salt
1 stick plus 1 tablespoon butter, cut into small pieces
1 1/2 teaspoons finely chopped rosemary
1 medium pear, peeled, cored, and diced
3 ounces grated Parmesan cheese, plus extra for topping
1/2 cup toasted, roughly chopped pecans
3/4 cup sour cream
2 tablespoons whole milk
1 egg, lightly beaten with 1 tablespoon water for glaze

Preheat the oven to 375 degrees and line a baking sheet with parchment paper.

Melt 1 tablespoon butter in a small skillet. Add the rosemary and pear pieces. Saute until just soft, about 3 minutes. Remove from heat and set aside to cool.

Stir together the flour, baking powder, sugar, and salt in a medium bowl. Cut or rub the butter into the dry ingredients. Add the cooled pear and rosemary, 1/3 cup of the nuts, and Parmesan cheese. Stir to incorporate.

Add the sour cream and milk to the flour mixture and lightly blend just until the dough comes together.

Using floured hands, turn the dough out onto a lightly floured surface. Shape into large log and divide into eight pieces. Pat each into a circle about 1-inch thick. Place them onto the baking sheet. Brush the scones with the egg glaze, then sprinkle with Parmesan cheese and the rest of the pecan pieces. Bake until lightly browned and firm to the touch, about 25 minutes. Transfer to a wire rack to cool slightly. Serve warm or at room temperature.

Here's what my fellow Fall Fest'ers are turning out this week:

Caroline at the Wright Recipes: Three Favorite Pear Recipes
Paige at The Sister Project: A Gingery Pear Crisp
Nicole at Pinch My Salt: Sour Cream Pear Cake
Diane and Todd of White on Rice Couple: Pear Galette
The Gilded Fork: Harvest Risotto with Caramelized Pears
Margaret at Away to Garden: Of Pears and Cookbooks, A Delicious Giveaway
Food Network UK: Pear Necessities
Roberto at Food2: 5 Ways to Warm Up to Pears
Michelle at Cooking Channel: What to Pair With Pears
Kirsten at Food Network: Baking Up Pear Desserts
Liz at Healthy Eats: Vanilla Poached Pears, With Variations
Alana at Eating From the Ground Up: Musings on Pears and Cheese

Now It's Your Turn to Join Fall Fest 2010!
This collaborative effort won't be much fun without you! The more info we all give, the more we'll all enjoy fall's harvest. Have a recipe or tip that fits any of our weekly themes? You can contribute in various ways, big or small.

• Contribute a whole post, or a comment—whatever you wish. It’s meant to be fun, viral, fluid. No pressure, just delicious. 
• Simply leave your tip or recipe or favorite links in the comments below a Summer Fest post on my blog any upcoming Wednesday, and then go visit my collaborators and do the same.

The cross-blog event idea works best when you leave your recipe or favorite links (whether to your own blog or someone else’s) at all the host blogs. That way, they are likely to be seen by the widest audience. Everyone benefits, and then we're all cooking with some great ideas. Or go big: Publish entire posts of your own if you wish, and grab the big Fall Fest 2010 pumpkin badge above (illustrated by Matt of Mattbites). We'll also be tweeting using #fallfood as our hashtag. Here's the schedule:

Sept. 1: Sweet and Spicy Peppers
Sept. 8: Garlic
Sept. 15: White (or colorful “white”…but not sweet) Potatoes
Sept. 22: Spinach
Sept. 29: Apples
Oct. 6: Fall Salads
Oct. 13: Pumpkin and Winter Squash
Oct. 20: Pears
Oct. 27: “Mad Stash” (as in what you’re freezing/canning/drying, etc.)
Nov. 3: Root veggies
Nov. 10: Brassicas: incl. Brussels Sprouts, Cauliflower, Cabbage or other
Nov. 17: Sweet Potatoes
Nov. 24: Bounty to Be Grateful For

Print Page

Black Forest Jam: Dessert Jam for Grownups

I'm a big fan of Nutella. I love its sensuous creaminess, the blend of chocolate and hazelnuts that creates its own unique flavor sensation. So, when I took a long spoonful of the Black Forest jam that Foodzie.com sent me, I was surprised to find myself thinking that my Nutella days may be numbered in favor of this delicious spread.

The people who make this jam, Sunchowder's Emporia, have taken individual ingredients that are marvelous by themselves--blackberries, Callebaut chocolate, and Chambord--mixed in a little sugar, lemon juice and lemon zest, and created a thick, luscious spread that can be eaten by the spoonful, on toast, or, in fact, used in any recipe for which you would use Nutella.

"Jam" is really a misnomer. It's the smooth, rich chocolate that shines here. The chunks of blackberries, along with the lemon zest, add brightness and the undertones of the Chambord's raspberry flavor bring an element of complexity to the flavor.

This is a spread worthy of a warm home-baked scone or a stack of crepes. It would make a smooth filling for meringue cookies or perfect atop a scoop of French vanilla ice cream. I've enjoyed it on my favorite cracked wheat sourdough toast. It made for a decadent breakfast along with a cup of cafe au lait. Now, though, I'm envisioning a Black Forest Jam pannini using home-baked challah.

You can find the Black Forest Jam on the foodzie.com website, along with several other preserves and butters that Florida-based Sunchowder's Emporia makes. None of their products include corn syrup, commercial pectin, or preservatives, and they have a penchant for mixing and matching surprising ingredients with great success.

Shakespeare’s Corner Shoppe: Miles of Isles in Middletown

Missing milk chocolate McVittie’s or mushy peas? Pining for pickled onions or Prawn Cocktail crisps?

Whether you’re one of the thousands of nostalgic U.K. expatriates living in San Diego County or simply an anglophile who can’t live without Devon custard, Christmas pudding or pork pies, Shakespeare’s Corner Shoppe can ease your existential pain.

While the shop is located in that marvelous strip of India St., off Washington and the I-5 which is also home to El Indio, Shakespeare’s Pub, Gelato Vero and Saffron, once inside you could just as easily think you’re in a little neighborhood corner shop in Putney or Hammersmith or some other London suburb. Owner Selina Pearce tends to know customers by name and desire. Other than the fact that prices are in dollars not pounds, and afternoon tea is on a deck built around two broad eucalyptus trees, shopping at Shakespeare’s Corner Shoppe is strictly a United Kingdom experience.

The shop has been owned for about a year by Pearce, who managed it since its inception in 2001 for Shakespeare’s Pub. Pearce, who is from Surrey, came to the States in 1992 after traveling around Europe. She waitressed at the pub for years before getting the idea for a little shop, which the pub owners lit on. Despite her lack of retail experience, they put her in charge. “I walked in blind,” she recalls with a laugh. “I drew and redrew plans for the health department. I didn’t even know what to order so I just ordered what I liked. Now I order what I like but also base a lot of my orders on customer requests.”

The shop became a success but as Pearce began to get a little restless and interested in starting a family with her new husband, whom she met at the pub, the pub owners surprised her by offering to sell her the shop. She took them up on the offer and hasn’t looked back. Not even with the birth of her strapping blond son Alfie nine months ago.

I first learned about Shakespeare’s Corner Shoppe from the young Irish woman giving me a facial last winter. She and her boyfriend frequently shop there for crisps—potato chips—as well as biscuits, tea, ale and familiar brands of soaps and lotions. On my first visit, I ducked in briefly following a day at Art Walk last month with my friend Debra, who bought a variety of Cadbury chocolates and a jar of Fred’s Favorites Korma, a curry sauce made with tomato, onion, yogurt and coconut milk. She had the grand idea of stopping at a local market, picking up U.S. Cadbury bars and some chicken and doing a taste test at my house.

I have to say that the Korma sauce was quite good with chicken, mushrooms, broccoli and green onions. It’s very mild and I wanted more of a kick so I also added some hot sauce, which perked it right up.

After our curry, we pulled out the chocolates. Cadbury licensed Hershey’s to make chocolates in the U.S. under their brand—but the staff at Shakespeare’s Corner Shoppe is quick to tell American customers that it tastes completely different from the British version. Did it? We just had to find out. Debra bought Dairy Milk with Caramel and Bournville (original plain chocolate) bars at the shop. At Albertson’s we picked up Cadbury Carmello and Royal Dark bars.

The caramel in the Dairy Milk with Caramel had a burnt sugar flavor and was nice and thick, while the Cadbury Carmello’s caramel was runnier and the chocolate had a chalky aftertaste. Debra’s verdict was that the British bar had both superior texture and flavor.

The Bournville bar had a smooth, more subtle chocolate flavor. Debra found it had honey overtones. The Royal Dark? To me, it tasted like chocolate chips. Debra thought it was stale and waxy.

So, if you want a Cadbury bar that tastes like what you bought in a vending machine at an underground station in London, get the British version.

Of course, Cadbury is far from the only candy Shakespeare’s Corner Shoppe carries. There’s a rose-flavored, jelly-like Turkish delight covered in milk chocolate that, as the wrapped claims, is “full of eastern promise.” There’s Scottish Tablet, a small chalky looking bar that crumbles in the mouth and fills it with sugar. There’s Thornton’s Special Toffee, chunks of delectable brown-sugar creaminess that is just a little chewy—nothing to pull out the fillings. Pearce is especially proud of carrying this candy because Thorntons only sells it in their own shops in Britain. She gets it in twice a year—at Christmas and Easter—so get it while you can.

She’s also keen on Flakes, a crumbly chocolate stick that comes in plain milk chocolate, dipped dark and praline flavors. In Britian, you can ask for a “Flake 99” at an ice cream shop to get a couple of scoops of ice cream with a Flake stuck into it.

A customer favorite is the Cadbury Crunchie—milk chocolate with a honeycomb center. It’s stunning. It makes a wonderful crunchy sound when you take a bite and you get a punch of chocolate and honeycomb that come together as you chew. Of course, if you’re Australian you might prefer the Violet Crumble, a similar bar made by Nestle in Australia. The honeycomb theme continues with Maltesers, the British version of malted milk balls.

Finally, there’s the Fry’s Chocolate Cream, a dark chocolate bar with a “fondant” in the center. I expected a mint flavor from this white cream, but it’s just sweet. It’s very nice but I wished for more from one of Britain’s first chocolate companies.

But we get ahead of ourselves with dessert first. Among the most popular items sold at Shakespeare’s Corner Shop is, of all things, Heinz Beans with tomato sauce.

In fact, it’s their number one seller, followed closely behind by Batchelors Mushy peas. Following my experience with Debra, I decided to get a group of friends together to taste these and other products I bought there on Friday. So, I took a picnic basket filled with items to my buddies at my local dog park. I had heated up the beans and the peas and, well, I think these are the kinds of things you have to grow up with. One friend said that the beans taste just like Heinz’s American cans of vegetarian baked beans. They’re sweet and dominated by a tomato flavor.

The peas, a stunning chartreuse, tasted like bland split pea soup, according to one taster. One of us adored them. The rest of us lived happily with our spoonful before moving on.

And, what did we move on to? I brought a jar of Hayward's pickled onions, a British favorite served as a snack with cheese and crackers.

They were also a favorite among the tasters, especially since someone else did bring cheese and bread. We also shared a bunch of bags of different crisps. The pickled onion flavor tasted just like the real pickled onions we had at the table, almost like salt and vinegar chips. Excellent. The Wuster Sauce crisps had a very subtle sweet flavor—they were okay.

The Walkers Prawn Cocktail crisps in the bright pink package tasted less like prawns than tomato (the cocktail sauce?). Eh. Quavers, a cheese-flavored puff potato curlicue was nice and crunchy, and could be addictive. The most unique of the snacks bag offerings were baked Twiglets. As one friend said, these were a snack Euell Gibbons would love. Slim, knobby brown wheat sticks, they taste like what you’d think a twig tastes like. They’re crunchy but not salty and have a real unprocessed wheat flavor.

The tasting session ended with Eccles Cakes, little biscuit-looking pastries that have a raisin filling. They’re okay at room temperature but delicious heated up with some Dover Cream. And, I brought a can of Spotted Dick and two versions of Christmas pudding (very dense fruit cake)—regular, made with cider and sherry, and Luxury, made with brandy and rum.

Despite the guffaws and inevitable protests from the guys, Spotted Dick, a sponge pudding with raisins and currants (the “spots”), was a hit. The Christmas puddings were a mixed bag. I found the regular to be truly vile in texture and taste. The Luxury not only had a better flavor but also a better texture and I enjoyed it so much more as did the others in my group.

Shakespeare’s Corner Shoppe also has a wide variety of jarred curries, biscuits—McVittie’s Ginger Nuts are a customer favorite—treacle (a molasses syrup), Marmite, Bovril, lovely teas from Ireland, England and even South Africa, and very popular cordials—syrups added to water.

The black currant is very popular, according to Pearce. Altogether, it’s a treasure trove of British goods—and you can also purchase baked treats like pasties and sausage rolls, as well as British cheeses, Somerville Butter, scotch eggs, kippers, haddock and pork bangers.

The shop is also a destination for afternoon tea. This is where Pearce’s staff shines. The pastries—from moist, flaky scones served with double Devon cream and jam, to mild flavored marzipan cake, heavenly double layer Bonneville chocolate fudge and a sweetly tart vanilla lemon sponge—are all made in the shop. You’ll enjoy the typical array of finger sandwiches—cucumber, salmon salad, egg salad, mature English cheddar and ham—as well as a lovely little sausage roll, a flaky pastry surrounding a sweet pork sausage made by a local British butcher. This is served with the famous Branston pickle, a sweet relish of carrots, onions, gherkins, cucumbers, cauliflower and rutabaga dressed in a tomato paste flavored with dates, barley, apples and vinegar. All this on elegant floral bone china (which Pearce sells in the store). And, of course, there's the tea. I tried four types: Cedar Life Rooibos, an delectable amber-colored, naturally decaffeinated redbush tea; Christmas Spiced, a black tea with subtle undertones of orange, lemon peel and cinnamon; Yorkshire Gold, a strong yet smooth black tea; and Gunpowder, a smoky green China tea. All were lovely in their unique way.

Shakespeare’s Corner Shoppe serves afternoon tea from noon to 4 Thursday through Sunday. The adult tea is $17.95 per person, but they also have a Child’s Afternoon Tea, almost the same as the adult but $9.95. And, if you just want to savor a pot of tea with a home-baked scone and their amazing double Devon cream, you can indulge for $7.95.

Shakespeare’s Corner Shoppe is located at 3719 India St.

Have some thoughts about Shakespeare’s Corner Shoppe or other ethnic markets in San Diego? Do you have a favorite neighborhood market or shop that carries unique or unusual foodstuff? Let me know or add to the conversation by clicking on comments below: