Recipes: A new favorite and an old one

15 Nov

Baking and cooking are two favorite weekend unwinding activities after a busy week (which it seems like all weeks are lately, doesn’t it?). And since making good food is made even better by sharing it with others, I thought I’d share two favorite recipes: one that I’ve been making for dinner for years and one that I tried for the first time today.

Chicken Tikka & Coconut Rice

I got this from a friend who got it from a cookbook whose title I don’t know. But I’ve significantly adapted it over the years, so I don’t feel too bad about that!


  • 2 tsp fresh ginger pulp
  • 1 largish clove of garlic, put through garlic press
  • 1 Tbs chili powder
  • 1 Tbs tumeric
  • 1 1/2 tsp salt
  • 1 1/3 cup plain yogurt
  • 7-8 Tbs lemon juice
  • 2 Tbs chopped fresh cilantro
  • boneless, skinless chicken, cut into pieces (I usually cut up about 3-4 thin chicken breasts)
  • 1 zucchini, chopped into pieces

Combine everything except chicken and zucchini and mix well. Stir in chicken and let marinate for 2 hours.

Preheat broiler to medium (my broiler only has high or low settings, so I use low) and line a broiler tray with foil. Pour the chicken mixture onto tray and mix in zucchini. Baste with about 2 Tbs. vegetable oil. Broil for about 15-20 minutes until cooked, stirring/turning occasionally so it doesn’t brown too much.

I serve this with rice. If I’m feeling a little decadent, I make the rice with coconut milk instead of water.

Pumpkin Scones with Caramel Glaze

Up on the Upper West Side, there is a very wonderful, very girlie place for tea called Alice’s Tea Cup. They have the most amazing scones I have ever eaten, and the best of them all is the pumpkin scone. A couple of friends and I go there for special occasions or girl-time or when we simply cannot deny the pumpkin scone craving any longer. I’ve been trying to find a recipe to replicate them for years, and finally figured it out today!

Pumpkin Scone (adapted slightly from here–just the scone recipe, not the glaze)
Makes 24 scones


  • 4 1/2 cups all-purpose flour
  • 1/2 cup light brown sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 3/4 tsp ground cinnamon
  • 1 tsp ground ginger
  • 3/4 tsp nutmeg
  • 1/8 tsp ground cloves
  • 1 cup cold unsalted butter, diced
  • 2 eggs
  • 1 cup pumpkin puree (I used canned. Just be sure it’s not pumpkin pie mix!)
  • 2/3 cup chilled cream

Preheat the oven to 400 degrees and line a baking sheet with parchment paper.

In a large bowl, mix together flour, brown sugar, salt, baking powder, baking soda, and spices.
Cut in the butter, either using a pastry cutter or two knives, until the mixture resembles coarse crumbs.

In a medium bowl, mix together eggs, pumpkin puree, and cream.

Using an electric mixer, beat the wet into the dry until just combined. (Small bits of butter will be visible, but flour mixed in.)

Turn the dough out onto a lightly floured surface and knead gently and quickly until smooth. Divide the dough into 4 equal pieces. Form each one into a 4″-round about 1″ thick. Cut each into 6 wedges and place on baking sheet.

Bake for about 15 minutes, or until tops look golden brown and sides flaky and dry. Cool on a wire rack for at least 5 minutes.

Caramel Glaze (adapted slightly from here)


  • 3 Tbs butter
  • 3 Tbs brown sugar
  • 3 Tbs white sugar
  • 3 Tbs cream
  • 1/2 tsp vanilla
  • 1/4 tsp cinnamon

Mix everything together in a saucepan and bring to boil over medium heat. Let boil for about a minute. Stir. Mine got a little thick while I waited for the scones to cool, so I thinned it with about a Tbs of water. I wanted a good consistency to drizzle over the scones. Place scones on plate and drizzle the glaze over them using a spoon.

Alice’s always serves all of their scones with clotted cream and raspberry preserves. Which I highly recommend, if you have both available.


3 Responses to “Recipes: A new favorite and an old one”

  1. kathytemean November 20, 2009 at 2:57 am #

    You are correct about the scones at Alice’s Tea Cup. I was only there once to have lunch with some other writer friends. We all got sprinkled with the fairy dust before we left, because someone said it would bring you good publishing luck.

    I can’t wait to try your recipe. Thanks for sharing.

    Kathy Temean

  2. Sarah Cloots December 9, 2009 at 1:23 pm #

    Umm, I am so jealous if you made those pumpkin scones for the Greenwillowites. Also, that chicken tikka looks amazing, even to this vegetarian. I may have to try the recipe with tofu.

  3. Dvorah October 13, 2010 at 2:25 pm #

    I haven’t tried your recipe yet but it looks great. This is the one straight from Alice’s cookbook:
    3 cups all-purpose flour
    ⅓ cup sugar
    ½ teaspoon baking soda
    2½ teaspoons baking powder
    ¾ teaspoon kosher salt
    ¼ cup ground ginger
    ¼ cup cinnamon
    1 cup pumpkin puree
    (all pumpkin,
    not pumpkin pie filling)
    1½ sticks (¾ cup) unsalted butter
    (cut into ½-inch pieces)
    1¼ cups buttermilk
    2 tablespoons pure vanilla extract
    2 sticks (1 cup) unsalted butter
    1 cup firmly packed
    light brown sugar
    ½ teaspoon freshly squeezed
    lemon juice
    ¼ teaspoon kosher salt
    ½ cup heavy cream
    1.  Preheat the oven to 425°F.
    2.  In a large mixing bowl, combine the flour, sugar, baking 
    soda, baking powder, salt, ginger, and cinnamon. 
    3.  With clean hands, work the butter into the dry mixture 
    until it is thoroughly incorporated and has the consistency 
    of fine breadcrumbs.
    4.  Make a well in the center of the dry ingredients and pour 
    the buttermilk, pumpkin puree, and vanilla extract into the 
    center. Still using your hands, combine the ingredients until 
    all the dry mixture is wet, but do not knead!
    5.  Turn the mixture onto a floured surface and gather the 
    dough together. Gently pat the dough to make a disk about 
    1½ inches thick. Using a 3- or 3½-inch biscuit cutter, cut 
    out as many scones as you can and lay them on a non-stick 
    baking sheet. Gather the remaining dough together, lightly, 
    to cut out more scones, just don’t knead the dough too 
    6.  Bake the scones for about 12 minutes, or until slightly 
    browned. Let the scones cool slightly (about 20 minutes) 
    before glazing.
    7.  While the scones are baking, prepare the caramel glaze. 
    Place the butter, brown sugar, lemon juice, and salt in a 
    saucepan over medium heat and whisk gently until the 
    mixture is smooth. Just as the mixture comes to a light 
    boil, add the heavy cream and turn the heat to low. Whisk 
    well for 2 minutes, or until it is thickened and smooth, then 
    remove from the heat.
    8.  To glaze a scone, hold it by the bottom, dip the top in the 
    caramel glaze, and place it back on the baking sheet. 

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