Scottish Fruit Slice

Slice of Home
I love to travel. But, I haven’t done much of it recently because, well, life. Sure, we’ve done the requisite Hawaii and Mexico trips as well as some fantastic national parks. But, we haven’t done what I consider real traveling. To me, real traveling is when you find yourself in a new country where you can soak up all of the culture and get to know the people. And the food.

I mean, it’s always about the food, right?

Fifteen years ago, I went to Scotland. It was magical. If you have done any traveling and have had the happy experience of feeling like you have come home that is what being in Scotland was like for me. While I have some Scottish blood in my veins, it is a very small part of my heritage. Although I do have quite a bit of Viking blood which kind of works historically.

I spent a little less than two weeks exploring Edinburgh, Loch Lomond, the highlands, and the islands—eating and drinking my way through some of the most beautiful scenery on earth. The best salmon I have ever tasted was served in a tiny place on the river Spey. The salmon melted in your mouth. Literally melted. I haven’t been able to recreate it, but I do dream about it…often.

Another tasty bite that I have been trying to recreate is a pastry that I purchased from a bakery on the square in the town of Portree on the island of Skye. The Scottish Fruit Slice is essentially two layers of shortbread with a spiced fruit filling in the middle. I have spent the past 15 years trying to find a recipe for it.

Part of the challenge in finding the right recipe was that not only is this treat known by a multitude of names, there are also widely varying versions based on where it is made. What I know as a fruit slice is also known as Fly Cemetery or Fly Cake names which, frankly, diminish the cravability. Also, what I enjoyed on my trip is, no surprise, the Scottish version. Other versions, i.e., the English version, use puff pastry instead of shortbread for the layers.

I like the sturdiness of the shortbread which makes it much easier to eat cookie-style alongside a whisky-spiked cup of tea. The shortbread also holds up better in my Christmas cookie box which this year, I am excited to say, will have some fruit slices in them because I finally found the right recipe!

Scottish Fruit Slice Recipe
Yields 12 servings

This easy Scottish Fruit Slice recipe of shortcrust pastry filled with juicy currants is one to add to your repertoire. It’s quick and simple to make and works well for holiday cookie trays, bake sales, and afternoon tea. Feel free to add a splash of Scottish whisky for an extra flavor. Read more…

Garlic Mushrooms

Holiday Hustle
I’m struggling. I am struggling with the reality that I am cooking for 16 people on Thursday. Don’t get me wrong I LOVE the fact that my entire family will be there laughing and stuffing themselves to the brink with turkey and mashed potatoes. The actual cooking on the day of isn’t that bad. What wears you out is the run-up to Thanksgiving.

For the past few weeks, I have been thinking about how much turkey we need or how many pecan pies is enough. Spoiler alert: there can never be enough, but I did make the pie crusts and have them happily sitting ready to go in my freezer. I have been digging through cabinets and drawers to see if I have enough napkins that are presentable or at the very least aren’t too stained. The wine glass check was next to see if we have enough. We don’t. Too many have been bounced off our floor. Lastly, finding the space to seat 16 has been a bit of a puzzle but I think we have finally figured it out though we might need radios to talk to the people at the other end of the table.

All of this is to say that my brain is tired.

I could definitely use a nap. But, strangely, I am also looking forward to the cooking. The cooking quiets my mind. It is methodical and somewhat logical. But, this is also a scary time where I can get myself into trouble because I overthink things and decide to add just one more side dish like these Garlic Mushrooms. Even though we have enough to feed an army, I want to make sure there is enough for everyone including the veggie lovers.

Garlic Mushrooms Recipe
Adapted from Lexi’s Clean Kitchen
Yields servings

Our Garlic Mushroom recipe is packed with umami flavor and topped with fresh herbs. It is quick to throw together. Serve these at your next holiday or dinner party and everyone will rave about them! Read more…

Jalapeño Cheddar Scones

Hot Ones
The growing season in California this year has been bizarre, to say the least. It is the first week of October and my tomato plant is finally producing tomatoes at a rate that would normally happen in early August. On top of that, I have two chili plants that are producing Fresno and Jalapeño chilies that are nuclear hot.

I love jalapeños because they are relatively mild but still give you that spicy chili punch of flavor. The chilies that I am pulling off of my plant are volcanic. A few weeks ago, I decided to pickle some of them because we are a family that likes nachos and nachos are better with some pickled jalapeños. I will generally open the windows in my kitchen when I do this because the gases from the chilies can make your eyes water.

These chilies? We ended up opening every door and window in the house. It permeated every corner. It was like someone had emptied a can of pepper spray in the living room. The good news is that pickled jalapeños generally mellow once you process them and let them sit a bit…or so I thought.

Last week my husband was working from home and decided to use the canned chilies in a quesadilla. According to him, he didn’t use that many chilies. But, his idea of not a lot is other people’s pile it on. His text said that his entire mouth was numb. That lasted for an hour. And yet, a few days later, he went back for more. Feel the burn, indeed.

Since it’s been on the cooler side lately, I made a batch of chili to have on hand for the nights that I just can’t. I’m one of those people who can’t eat chili without some cornbread or something carb-y to go with it. I’m going to take a chance that baking with my chilies will result in good flavor and not harm my family. And, these Jalapeño Cheddar Scones are a perfect accompaniment to a hearty bowl of chili….

Jalapeño Cheddar Scones Recipe
Adapted from Bake It with Love
Yields 8 to 12 scones

These Jalapeno Cheddar Scones are big on flavor and loaded with cheddar and jalapeños. They are great at dinnertime—especially alongside a bowl of chili. Read more…

Coffee-Braised Short Rib Pasta

Comfort Me With Coffee
Even though it is still rather warm out, you can tell that the seasons are changing. It’s cooler at night and darker when I wake up in the morning. These changes have me craving sweaters, slow-cooked dinners, and rich and meaty pastas.

Over the weekend, we found ourselves in Berkeley for the Old Time Music Festival (my daughter was in the fiddle competition) which, happily, was right next door to the farmer’s market. During a break, we scouted the market to find some snacks and something to drink. As we were walking past a pasta vendor my daughter mentioned that it had been a while since we made fresh pasta and offered to make some for dinner that night. Since I am no fool, I said yes.

My tomato plant is currently going crazy so we ended up making a creamy fresh tomato and basil sauce for her beautiful pasta, but it got me thinking about this recipe for Short Ribs in Red Wine Sauce which I absolutely love. It can be eaten with polenta or mashed potatoes, but I prefer to serve it over some fresh buttered pappardelle.

This, in turn, got me thinking about short ribs in general which are a favorite of mine and a must order for me anytime we go out to dinner. You just can’t go wrong with slow-cooked beef.

In an effort to branch out and try something new, here is a promising recipe for Coffee-Braised Short Rib Pasta. It’s similar to my favorite one but I love tasting what the coffee does to the flavor.

Coffee-Braised Short Rib Pasta
Adapted from Feast Magazine
Yields 6 servings Read more…