British/Irish Cuisine

Classic Scones

2 cups all-purpose flour (about 9 ounces)
3 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons chilled butter, cut into small pieces
1/2 cup fat-free milk
1/4 teaspoon vanilla extract
1 large egg white
1/3 cup dried currants
2 teaspoons milk
2 teaspoons turbinado or granulated sugar

Preheat oven to 425°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons granulated sugar, baking powder, and salt in a bowl; stir with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Combine 1/2 cup milk, vanilla, and egg white in a bowl. Add milk mixture to flour mixture, stirring just until moist (dough will be soft). Turn dough out onto a lightly floured surface. Sprinkle surface of dough with dried currants. With floured hands, knead 4 times or just until the currants are incorporated.

Pat dough into an 8-inch circle on a baking sheet lined with parchment paper. Cut dough into 12 wedges, cutting into, but not through, dough. Brush 2 teaspoons milk over surface of dough; sprinkle with 2 teaspoons turbinado sugar. Bake at 425° for 17 minutes or until golden. Serve warm, or cool on a wire rack. Makes 12 servings

Rib Roast with Madeira Sauce and Herbed Yorkshire Puddings

Roast:
1 (5-pound) French-cut rib-eye roast, trimmed
1 garlic clove, halved
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cooking spray

Sauce:
1 cup water
2 tablespoons all-purpose flour
1/2 cup Madeira wine
1/2 cup beef broth
1/2 teaspoon black pepper

Puddings:
1 1/2 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 1/2 cups milk
1 teaspoon dried thyme
1 tablespoon chopped fresh parsley
1 teaspoon grated lemon rind
5 large egg whites
2 large eggs

Preheat oven to 450°. To prepare roast, rub roast on all sides with garlic. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place roast, fat side up, on a broiler pan coated with cooking spray. Insert meat thermometer into thickest portion of roast.

Bake at 450° for 25 minutes. Reduce oven temperature to 300° (do not remove roast from oven); bake an additional 1 1/2 hours or until thermometer registers 145° (medium) or desired degree of doneness. Place roast on a platter; let stand while finishing sauce and Yorkshire puddings. Reserve 1 1/2 tablespoons drippings from pan for puddings; set aside.

To prepare sauce, wipe the remaining drippings from pan with paper towels, leaving brown bits on the bottom of pan. Combine the water and 2 tablespoons flour in a small bowl.

Add Madeira to pan, and bring to a boil over medium-high heat, scraping bottom of pan with a wooden spoon to loosen brown bits. Add flour mixture; cook for 1 minuteor until slightly thick. Stir in broth and 1/2 teaspoon pepper; cook 2 minutes. Keep warm.

Preheat oven to 450°. To prepare puddings, coat 12 muffin cups with reserved pan drippings. Lightly spoon 1 1/2 cups flour into dry measuring cups, and level with a knife. Combine 1 1/2 cups flour, 1 teaspoon salt, and 3/4 teaspoon pepper in a medium bowl.

Gradually add milk, stirring with a whisk until smooth. Add thyme and remaining ingredients to bowl, stirring with a whisk until smooth. Spoon batter into prepared cups. Bake at 450° for 15 minutes. Reduce oven temperature to 375° (do not remove puddings from oven); bake an additional 15 minutes or until golden. Makes 12 servings

Guinness-Braised Chuck Steaks

Steak:
1 1/2 pounds boneless chuck steak, trimmed
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 teaspoons olive oil
1 1/2 cups finely chopped onion
1/2 cup chopped carrot
1/2 cup chicken broth, divided
1 teaspoon dark brown sugar
1 teaspoon chopped fresh rosemary
1 (8-ounce) package presliced mushrooms
1 garlic clove, minced
2 bay leaves
1 (12-ounce) bottle Guinness Stout

Potatoes:
2 pounds peeled baking potatoes, quartered
2 tablespoons butter
1/2 cup milk
1/4 cup finely chopped green onions
1/4 cup sour cream
2 tablespoons prepared horseradish
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

To prepare steak, sprinkle steak with 1/2 teaspoon pepper and 1/4 teaspoon salt. Heat oil in a Dutch oven over medium-high heat. Add steak; cook 5 minutes on each side or until browned. Remove steak from pan; set aside. Add 1 1/2 cups onion, chopped carrot, 2 tablespoons broth, and sugar.

Cover, reduce heat to medium, and cook 10 minutes. Stir in rosemary, mushrooms, and garlic. Cover and cook 2 minutes. Add bay leaves, stout, remaining broth, and steak; bring to a boil. Cover, reduce heat, and simmer 1 hour and 30 minutes or until steak is tender.

To prepare potatoes, place potatoes in a large saucepan; cover with water. Bring to a boil; simmer 20 minutes or until potatoes are tender; drain. Return potatoes to pan. Add butter; beat with a mixer at medium speed just until smooth. Stir in remaining ingredients. Keep warm.

Remove steak from pan; keep warm. Discard bay leaves. Increase heat to medium-high; cook 5 minutes or until slightly thickened. Spoon stout mixture over steak. Serve with potatoes. Makes 6 servings

Chipotle-Cheddar Scones

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons chilled butter, cut into small pieces
3/4 cup sour cream
1/2 cup (2 ounces) shredded sharp cheddar cheese
1 tablespoon water
1 tablespoon minced chipotle chile, canned in adobo sauce
1 large egg, lightly beaten

Preheat oven to 350°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a medium bowl, stirring with a whisk.

Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add sour cream, cheddar cheese, 1 tablespoon water, chipotle chile, and egg; stir just until moist. Knead in bowl with lightly floured hands just until dough forms.

Divide dough in half. Shape each half into a 6-inch circle on a baking sheet coated with cooking spray. Cut each circle into 6 wedges; arrange wedges 1 inch apart on pan. Bake at 350° for 20 minutes or until browned. Serve warm. Makes 12 servings

Shepherd's Pie

1 1/2 pounds ground round
1 cup chopped onion
1/2 (8-oz.) package fresh mushrooms, sliced
1 garlic clove, minced
1 cup frozen peas, thawed
4 teaspoons beef bouillon granules
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon freshly ground pepper
1 tablespoon all-purpose flour
1 (14 1/2-oz.) can stewed tomatoes
1 bay leaf
2 tablespoons red wine vinegar
Cheese-and-Carrot Mashed Potatoes

Brown beef in a large nonstick skillet over medium-high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink. Remove ground beef from skillet using a slotted spoon; reserve 2 Tbsp. drippings in skillet. Reduce heat to medium.

Sauté onion, mushrooms, and garlic in hot drippings over medium heat 10 to 11 minutes or until tender. Stir in ground beef, peas, and next 4 ingredients. Sprinkle flour over meat mixture. Increase heat to medium-high, and cook, stirring constantly, 1 minute.

Stir in tomatoes, bay leaf, and vinegar, breaking up large tomato pieces with a spoon. Reduce heat to medium, and cook, stirring often, 3 minutes or until slightly thickened. Remove bay leaf. Transfer mixture to a lightly greased 3-qt. baking dish or pan.

Spoon Cheese-and-Carrot Mashed Potatoes evenly over meat mixture, smoothing with back of spoon. Bake at 400° for 15 minutes or until thoroughly heated. Let stand 5 minutes before serving. Makes 8 servings

Cranberry-Orange Ginger Chutney

1 teaspoon olive oil
1/2 cup minced shallots
1 tablespoon finely chopped peeled fresh ginger
1/4 cup fresh orange juice
2 cups fresh or frozen cranberries, thawed
1/2 cup sugar
2 tablespoons cider vinegar
1/4 teaspoon kosher salt
1/4 teaspoon ground allspice

Heat the oil in a medium saucepan over medium heat. Add shallots and ginger; cook 5 minutes or until golden, stirring occasionally. Add juice, scraping pan to loosen browned bits. Add cranberries and remaining ingredients. Reduce heat; simmer 15 minutes or until slightly thickened. Cover and chill 2 hours. Makes 6 servings

London Broil with Horseradish Sauce

Steak:
1 clove garlic
Salt and pepper
1 tablespoon chopped fresh thyme or 2 tsp. dried
2 tablespoons soy sauce
2 tablespoons olive oil
1 (3 lb.) piece London broil

Sauce:
1 cup heavy cream
1/2 cup sour cream
1 teaspoon Dijon mustard
1 tablespoon lemon juice
2 tablespoons bottled horseradish
Salt and pepper

Prepare steak: Place garlic, salt, pepper and thyme on a cutting surface and use a large knife to chop together until mixed. Transfer to a large ziplock bag. Add soy sauce and oil; seal and press bag gently to combine ingredients. Place steak in bag and seal. Turn several times to coat meat. Refrigerate, turning several times, for at least 3 hours and up to overnight.

Prepare sauce: Beat cream, sour cream, mustard, lemon juice and horseradish with an electric mixer until mixture forms stiff peaks. Season with salt and pepper. Pour into a chilled serving bowl, cover and refrigerate. (Sauce can be made up to an hour before serving.)

Preheat broiler to high and arrange rack 6 inches from heat source. Remove meat from marinade and pat dry; discard marinade. Broil on a broiling pan for 7 minutes. Turn meat over and broil 5 to 7 minutes longer. To check for doneness, test with the tip of a sharp knife.

If juices run red, broil 1 or 2 minutes longer, until an instant-read thermometer reads 140°F (for medium-rare). Let steak rest on a cutting surface for 10 minutes. Working against the grain, cut into thin slices with a sharp knife. Serve with horseradish sauce on side. Makes 8 Servings

Brownie Trifle

1 (19.8-ounce) package fudge brownie mix
1/4 cup coffee liqueur (optional)
1 (3.9-ounce) package chocolate fudge instant pudding mix
1 (8.7-ounce) package toffee-flavored candy bars, crushed
1 (12-ounce) container frozen whipped topping, thawed

Prepare brownie mix according to package directions in a 13- x 9-inch pan. Prick tops of warm brownies at 1-inch intervals with a wooden pick, and brush with coffee liqueur, if desired. Crumble into small pieces.

Prepare pudding mix according to package directions, omitting chilling. Place half of crumbled brownies in bottom of a 3-quart trifle bowl; top with half each of pudding, candy bars, and whipped topping. Repeat layers. Cover and chill at least 8 hours. Makes 16 to 18 servings

Corned Beef Horseradish Terrine

2 packages (3 oz. each) cream cheese
1/2 cup (1/4 lb.) cold butter, cut into chunks
1/4 cup chopped parsley
2 to 3 tablespoons drained prepared horseradish
About 1/2 pound fat-trimmed thin-sliced cooked corned beef
1 baguette (about 8 oz.), thinly sliced

In a food processor, whirl cream cheese, butter, parsley, and horseradish to taste until smooth and pale green; scrape container sides as needed.

Lightly oil a 3- by 5-inch loaf pan (about 2 1/4 cups to the rim). Line with 1 layer of corned beef slices, neatly overlapped from 1 rim across bottom to the other rim (with ends extending over rim). Line ends of pan with corned beef slices, overlapping the bottom and pan rim.

Dot 1/3 cup cheese mixture onto meat in pan bottom; gently spread level. Cut 2 or 3 corned beef slices to fit pan, and lay neatly onto cheese mixture. Repeat to make 3 more layers, ending at the rim with cheese mixture. Cut 2 or 3 corned beef slices to fit pan and lay on cheese mixture to cover. Fold meat at pan rim neatly over filling; pat gently to make level. Wrap airtight.

Chill until firm enough to slice, at least 4 hours or up to 2 days. Unwrap terrine; invert a flat plate onto pan. Holding plate and pan together, turn over and lift pan off. Pat loose pieces of corned beef back in place. With a sharp knife, cut terrine into 8 to 10 equal slices. Serve with baguette slices on plates. Makes 8 servings

Spotted Puppies

3 1/2 cups all-purpose flour (15 3/4 ounces)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup golden raisins
2 teaspoons sugar
1 2/3 cups buttermilk
1 large egg, lightly beaten

Preheat oven to 425°. Lightly spoon flour into dry measuring cups; level with a knife. Sift together flour, baking soda, and salt into a large bowl; stir in raisins and sugar. Combine buttermilk and egg; add to flour mixture, stirring until dough forms.

Turn dough out onto a lightly floured surface; knead lightly 4 times with floured hands (dough will be sticky). Divide dough into 12 equal portions, shaping each into a ball (cover remaining dough to prevent drying). Arrange rolls on a lightly floured baking sheet.

Bake at 425° for 10 minutes. Reduce oven temperature to 400° (do not remove rolls from oven); bake an additional 8 minutes or until rolls sound hollow when tapped. Makes 12 servings

English Summer Pudding

4 1/2 cups coarsely chopped peeled ripe fresh peaches (about 1 3/4 pounds)
2 cups fresh raspberries
2 cups fresh blackberries
1/3 cup orange juice
1/4 cup sugar
3 tablespoons Triple Sec or other orange-flavored liqueur or orange juice
1 teaspoon grated lemon rind
1 (10-inch) round angel food cake
Fresh raspberries or blackberries (optional)

Combine first 7 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally. Set aside. Cut cake into 1-inch-thick slices; cut each slice in half diagonally to make 2 triangles.

Line the bottom and sides of a 3-quart straight-sided glass bowl or trifle bowl with half of the cake pieces; spoon half of peach mixture into cake-lined bowl. Arrange half of remaining cake pieces over the peach mixture, and spoon remaining peach mixture over cake. Top with remaining cake pieces.

Place plastic wrap on surface of cake pieces, and place a small plate on top of plastic wrap; place a 1-pound can on plate to firmly press mixture. Chill for 8 hours. Remove plate and plastic wrap. Garnish with additional fresh berries, if desired. Makes 8 servings

Stilton-Stuffed Baked Pears

1/2 cup packed brown sugar
2 tablespoons butter, softened
1/2 cup (2 ounces) crumbled Stilton cheese
1/4 cup dried cranberries
1/4 cup chopped pecans, toasted
8 peeled Bartlett pears (about 3 3/4 pounds)
1/4 cup apple juice
1 tablespoon port

Preheat oven to 375°. Combine sugar and butter in a small bowl, and stir until well blended. Add cheese, cranberries, and pecans; stir well.

Cut 1 inch off stem end of each pear; reserve top. Remove core from stem end, and scoop out about 2 tablespoons pulp from each pear half to form a cup, using a melon baller or spoon.

If necessary, cut about 1/4 inch from base of pears so they will sit flat. Place the pears in a 13 x 9-inch baking dish. Fill each pear with about 2 tablespoons sugar mixture, and replace top on each. Combine juice and port in a small bowl; pour into baking dish. Bake pears at 375° for 30 minutes or until tender. Serve warm. Makes 8 servings

Sausage and Cabbage Soup

12 ounces linguiça (Portuguese) or Polish sausage, sliced 1/4 inch thick
1 onion (6 oz.), peeled and chopped
1 large clove garlic, peeled and minced
5 cups fat-skimmed chicken broth
1 bottle (12 oz.) wheat beer
1 pound thin-skinned potatoes, scrubbed and quartered
1 1/2 quarts finely shredded cabbage
1 cup sliced carrots
1 teaspoon coriander seeds
1/2 teaspoon whole allspice
1/2 teaspoon peppercorns
2 tablespoons chopped parsley
Whole-grain mustard

In a 5- to 6-quart pan over medium-high heat, stir sausage often until lightly browned, 6 to 8 minutes. Spoon out and discard all but 1 tablespoon fat from pan. Add onion and garlic to pan; stir often until limp, 3 minutes.

Increase heat to high. Add broth, beer, potatoes, cabbage, carrots, coriander, allspice, and peppercorns (wrap and tie spices in cheesecloth if desired).

Cover and bring to a boil; reduce heat and simmer until potatoes are tender to bite, 10 to 15 minutes. Discard spices if wrapped. Stir in parsley. Ladle soup into bowls. Serve mustard alongside to add to taste. Makes 6 servings

Pistachio-Cranberry Scones

2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
5 tablespoons chilled butter, cut into small pieces
1/3 cup buttermilk
1/4 cup granulated sugar
3 tablespoons honey
2 teaspoons grated lemon rind
1 large egg, lightly beaten
1/3 cup sweetened dried cranberries
1/4 cup chopped pistachios, toasted
1 large egg white
2 tablespoons turbinado sugar

Preheat oven to 400°. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Cover and chill flour mixture 10 minutes.

Combine buttermilk and next 4 ingredients (through egg), stirring with a whisk until well blended. Stir in cranberries and nuts. Add buttermilk mixture to flour mixture; stir just until dough is moist.

Turn dough out onto a lightly floured surface. Pat dough into an 8-inch circle on a baking sheet lined with parchment paper. Cut dough into 12 wedges (do not separate the wedges).

Brush egg white over dough; sprinkle evenly with turbinado sugar. Bake at 400° for 13 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm or at room temperature. Makes 12 servings

Orange-Glazed Cornish Hens

6 (1 1/2-pound) Cornish hens
1 teaspoon salt
1 teaspoon pepper
Sausage Stuffing
1/2 cup water
2 large eggs, lightly beaten
1 cup orange marmalade
1/4 cup orange juice
3 tablespoons honey
1 tablespoon lemon juice
1/4 teaspoon ground ginger
Garnishes: orange slices, fresh parsley sprigs

Rub hens with salt and pepper; spoon 3 tablespoons Sausage Stuffing into each hen cavity; tie legs together, if desired. Place hens on a rack in an aluminum foil-lined roasting pan.

Stir 1/2 cup water and eggs into remaining stuffing, and spoon into a lightly greased 13- x 9-inch baking dish. Cover and set aside.

Stir together orange marmalade, juice, and next 3 ingredients in a small saucepan. Cook mixture over medium heat, stirring constantly, 5 minutes or until orange marmalade is melted.

Bake hens at 350° for 30 minutes; brush evenly with orange sauce, and bake 20 more minutes. Brush again with orange sauce, and cover loosely with aluminum foil. Bake hens and stuffing casserole 40 minutes, uncovering stuffing after 30 minutes. Garnish, if desired. Makes 6 servings

Sausage Stuffing
1 pound ground pork sausage
3 small onions, chopped
6 green onions, chopped
4 celery ribs, chopped
1 cup coarsely chopped walnuts, toasted
1 (8-ounce) package herb-seasoned stuffing mix
1 (16-ounce) package cornbread stuffing mix
1 cup dry white wine or chicken broth
2 (14 1/2-ounce) cans chicken broth
2 teaspoons poultry seasoning
1/2 teaspoon salt

Cook first 4 ingredients in a Dutch oven over medium-high heat, stirring until sausage crumbles and is no longer pink. Drain well; return to pan. Stir in walnuts and remaining ingredients. Makes 12 cups

Orange-Pecan Scones

2 cups self-rising flour
1/2 cup sugar
2 teaspoons grated orange rind
1/3 cup butter or margarine
1/2 cup buttermilk
1/4 cup fresh orange juice
1/2 cup chopped pecans
1 teaspoon vanilla extract
Sugar

Combine first 3 ingredients. Cut butter into flour mixture with a pastry blender until crumbly; add buttermilk and next 3 ingredients, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead 3 or 4 times.

Divide dough in half; pat each portion into a 7-inch circle, and place on a lightly greased baking sheet. Cut each circle into 8 wedges; sprinkle evenly with sugar. Bake at 425° for 12 to 14 minutes or until golden brown. Makes 16 scones

Red Tomato Chutney

3 cups finely chopped peeled tomato (about 4 large)
1 cup finely chopped red bell pepper
1 cup finely chopped red onion
1/2 cup dried cranberries
1/2 cup cider vinegar
1/4 cup granulated sugar
1/4 cup packed brown sugar
2 tablespoons minced peeled fresh ginger
1/2 teaspoon salt
1/2 teaspoon mustard seeds
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon ground allspice
1/8 teaspoon ground red pepper

Combine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 45 minutes or until thick, stirring frequently. Cool; pour into airtight containers. Makes 3 1/2 cups

Stout Chocolate-Cherry Bread

4 1/4 cups bread flour, divided
1 (12-ounce) bottle Guinness Stout
1 package dry yeast (about 2 1/4 teaspoons)
1 tablespoon granulated sugar
1 teaspoon salt
1/2 cup dried tart cherries
4 ounces bittersweet chocolate, coarsely chopped
Cooking spray
1 teaspoon water
1 large egg white, lightly beaten
1 teaspoon pearl sugar (optional)

Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 cups flour, beer, and yeast in a large bowl, stirring with a whisk. Cover and refrigerate 8 hours or overnight. Remove mixture from refrigerator; let stand 1 hour.

Add 2 cups flour, 1 tablespoon granulated sugar, and salt; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky). Knead in cherries and chocolate.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.)

Punch dough down; cover and let rest 5 minutes. Shape dough into a 9-inch round; place on a baking sheet lined with parchment paper. Lightly coat dough with cooking spray. Cover and let rise 1 hour or until doubled in size.

Preheat oven to 350°. Uncover the dough. Combine water and egg white, stirring with a whisk, and brush over dough. Sprinkle the dough with pearl sugar, if desired. Make a 1/4-inch-deep cut down the center of dough using a sharp knife.

Bake at 350° for 30 minutes or until bread is browned on bottom and sounds hollow when tapped. Remove from pan; cool on a wire rack. Makes 20 servings

Mixed Citrus Marmalade

2 large thin-skinned oranges
2 medium red grapefruit (about 2 pounds)
1 lemon
2 cups sugar
2 cups water
1/8 teaspoon kosher salt

Carefully remove rind from fruit using a vegetable peeler; discard white pith. Cut rind from 1 orange, 1 grapefruit, and lemon into 1 x 1/4-inch strips. Section fruit; cut into 1-inch pieces. Discard seeds; reserve juice.

Combine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 1 hour or until thick, stirring occasionally. Cool. Pour into airtight containers. Makes 3 cups

Dried Pear and Cardamom Scones

1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon ground cardamom
3 tablespoons butter
10 tablespoon low-fat buttermilk
1 teaspoon grated lemon rind
1 teaspoon vanilla extract
1 large egg
1 cup chopped dried pears
2 teaspoons all-purpose flour
Cooking spray
1 large egg white, lightly beaten

Preheat oven to 350°. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, salt, and cardamom in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Combine buttermilk, rind, vanilla, and egg in a medium bowl; stir in dried pears. Add buttermilk mixture to flour mixture, stirring just until moist (dough will be sticky).

Turn the dough out onto a lightly floured surface. Dust top of the dough with 2 teaspoons all-purpose flour, and pat into an 8-inch circle. Cut dough into 8 wedges; arrange wedges 1/2 inch apart on a baking sheet coated with cooking spray. Brush egg white over wedges. Bake at 350° for 25 minutes or until golden. Serve warm. Makes 8 servings

Sally Lunn Bread

2 (1/4-ounce) envelopes active dry yeast
1/2 cup warm water (100° to 110°)
1 1/2 cups milk
3/4 cup sugar
1/2 cup butter or margarine
1 teaspoon salt
2 large eggs
5 cups all-purpose flour
Blackberry Butter (optional)

Combine yeast and 1/2 cup warm water in a 1-cup measuring cup; let stand 5 minutes. Heat milk and next 3 ingredients in a saucepan over medium heat, stirring until butter melts. Cool to 100° to 110°.

Beat yeast mixture, milk mixture, and eggs at medium speed with an electric mixer until blended. Gradually add flour, beating at lowest speed until blended. (Mixture will be a very sticky, soft dough.)

Cover and let rise in a warm place, free from drafts, 1 hour or until dough is doubled in bulk. Stir dough down; cover and let rise in a warm place, free from drafts, 30 minutes or until dough is doubled in bulk.

Stir dough down, and spoon into a well-greased, 10-inch Bundt pan or tube pan. Cover and let rise in a warm place, free from drafts, 20 to 30 minutes or until dough is doubled in bulk.

Bake at 350° for 35 to 40 minutes or until golden brown and a wooden pick inserted into center of bread comes out clean. Remove from pan immediately. Serve bread with Blackberry Butter, honey, molasses, or jelly, if desired. Makes 12 to 16 servings

Blackberry Butter: Stir 2 to 3 tablespoons seedless blackberry jam into 1/2 cup softened butter.

Irish Oatmeal Bread

2 1/4 cups boiling water
1 3/4 cups steel-cut oats
1 tablespoon salt
3 tablespoons butter
3 tablespoons light brown sugar
Dash of granulated sugar
2 packages dry yeast (about 2 1/4 teaspoons each)
1/2 cup warm water (100° to 110°)
3 1/4 cups all-purpose flour, divided
3 cups whole wheat flour
Cooking spray
1 large egg, lightly beaten

Combine the first 5 ingredients in the bowl of a stand-up mixer, and let stand 25 minutes. Dissolve granulated sugar and yeast in warm water; let stand 5 minutes or until foamy. Add to oat mixture. Lightly spoon flours into dry measuring cups; level with a knife.

Gradually add 2 3/4 cups all-purpose flour and 3 cups whole wheat flour to oat mixture. Beat at medium speed until well blended. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of the remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.

Divide in half. Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into a 14 x 8-inch rectangle on a floured surface. Roll up each rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place each loaf, seam sides down, in a 9-inch loaf pan coated with cooking spray. Cover and let rise 30 minutes or until doubled in size.

Preheat oven to 350º. Uncover dough, and brush egg evenly over loaves. Bake at 350º for 45 minutes or until loaves are browned on bottom and sound hollow when tapped. Remove from pan, and cool on wire racks. Makes 2 loaves

Smoked Salmon and Cheese Mini Twice-Baked Potatoes

6 small Yukon gold or red potatoes (about 2 pounds)
1 teaspoon olive oil
1/2 teaspoon salt, divided
Cooking spray
2 tablespoons milk
1 tablespoon butter
1/2 teaspoon black pepper
1/2 cup (2 ounces) finely grated white cheddar cheese
2 tablespoons finely chopped smoked salmon (1 ounce)

Preheat oven to 400°. Rub potatoes with oil; sprinkle with 1/4 teaspoon salt. Place potatoes on a jelly-roll pan coated with cooking spray. Bake at 400° for 35 minutes or until tender. Remove from oven; cool 10 minutes.

Cut potatoes in half crosswise; cut off a small portion of the rounded edge so the potato will stand upright. Carefully scoop out about 1 teaspoon pulp from each half, leaving the shells intact. Combine potato pulp, milk, butter, pepper, cheese, and remaining 1/4 teaspoon salt in a bowl.

Spoon about 1 heaping teaspoon potato mixture into each potato shell. Arrange stuffed potatoes on a jelly-roll pan; top each with 1/2 teaspoon chopped salmon. Bake at 400° for 15 minutes or until thoroughly heated. Makes 12 servings

Apple and Blackberry Crumble

6 cups sliced peeled Rome apples (about 1 1/2 pounds)
1/3 cup packed brown sugar
1 tablespoon lemon juice
1 tablespoon water
1 cup blackberries
1 1/4 cups all-purpose flour
6 tablespoons chilled butter, cut into small pieces
1/2 cup granulated sugar
1/4 teaspoon ground ginger

Preheat oven to 350°. Combine first 4 ingredients in a medium saucepan; cook 10 minutes over medium heat or until apples are soft. Place apple mixture in an 8-inch pie plate. Sprinkle blackberries over apple mixture.

Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Add granulated sugar and ginger; toss well. Sprinkle flour mixture over fruit. Bake at 350° for 30 minutes or until bubbly. Preheat broiler. Broil crumble 1 minute or until lightly browned. Makes 8 servings

Broiled Oysters with Celery Cream and Virginia Ham

3 dozen fresh oysters, in the shell
Rock salt
1 cup heavy whipping cream
1/2 cup chopped fresh parsley stems
1/2 teaspoon celery seeds
2 bay leaves
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
3 ounces Virginia ham, diced
3 celery stalks, finely chopped
3/4 teaspoon freshly ground black pepper
1 1/2 cups peeled, chopped celery root
1/4 cup heavy whipping cream
1 tablespoon unsalted butter
1/4 teaspoon salt

Scrub oysters with a stiff brush under running water. Insert an oyster knife into the hinged edge of each oyster; twist knife handle back and forth until top shell is loose.

Slide oyster knife along the bottom of the shell to detach muscle. Remove and discard top shell; drain and reserve 1 cup oyster liquor. Keep oysters in the deeper bottom shell. Arrange oysters over rock salt in a jellyroll pan; chill.

Combine 1 cup oyster liquor, 1 cup cream, and next 5 ingredients in a small saucepan. Bring to a boil; reduce heat, and simmer, uncovered, about 25 minutes or until thickened. Pour mixture through a wire-mesh strainer into a bowl. Stir in ham, celery, and pepper; set celery cream aside.

Cook celery root in boiling water to cover 10 minutes or until tender; drain. Place celery root, 1/4 cup cream, butter, and salt in a food processor. Process until smooth.

Place 1/2 teaspoon celery root puree under each reserved oyster in the shell. Top with 1 teaspoon reserved celery cream. Broil 3 inches from heat for 5 minutes or until bubbly. Serve immediately. Makes 9 servings