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Page 2
Serve with crusty bread. Yields: 6 servings Cafe Especiale by Jennifer A. Wickes © 2005 4 tsp. chocolate syrup 1/2 cup heavy cream 3/4 tsp. cinnamon 1/4 tsp. nutmeg 1 tbsp. sugar 1 1/2 c. coffee Combine chocolate, cream, cinnamon, nutmeg and sugar. Whip. Combine with hot coffee. Yields: 4 servings Chai Tea Spiced Scones by Jennifer A. Wickes © 2005 1 cup water 1/4 large cinnamon stick 1/4 teaspoons cardamom 1/4 teaspoon fennel seeds 1 whole clove 1/8 teaspoon ginger 1/8 teaspoon lemon zest 1 black tea bags 3/4 cups heavy cream Mix the water and spices together and bring to a boil. Reduce to a simmer and add the tea bags. Allow to steep until desired strength is achieved. Add milk and bring to a simmer. Reduce to ½ cup. Allow to chill before using. 2 cups all-purpose flour 1/3 cup sugar 2 teaspoons baking powder 1/4 teaspoon salt 1/3 cup unsalted butter 1 large egg -- beaten 1 teaspoon vanilla extract 1/2 cup chai tea 1 large egg -- beaten 1 tablespoon heavy cream Preheat oven to 375 °F (190 °C) with rack in center of oven. Line a baking sheet with parchment paper or lightly spray with a non-stick vegetable oil. To make the glaze, mix together the beaten egg with the cream. Set aside. In a large bowl, combine the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender, two knives, or fingertips. This mixture should look like coarse crumbs. In a small measuring cup, combine the chai tea, beaten egg and vanilla. Make a well in the center of the dry ingredients and add the liquid, stirring with a wooden spoon until the batter forms moist clumps. The batter will be sticky. Do not over mix.
The copyright of the article Autumn Meals - Page 2 in Cooking for the Season is owned by Jennifer A. Wickes. Permission to republish Autumn Meals - Page 2 in print or online must be granted by the author in writing.
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