Strawberry Maple Crumble Muffins

September 23, 2012 § Leave a comment


The days are alternating between warm summer breeze, muggy, rainy, and crisp and chill. I have this song on repeat. If you love me hardcore then don’t walk away. It’s a game, I don’t want to play. The party nights are getting fewer, replaced by nights of curling up in bed with endless reading and my thesis. Yoga has become habit again, as a way to disappear for a couple of hours, pensively sink into myself and my thoughts. I’m craving a visit to the nearby apple orchard. A cider doughnut. Leaf stomping. Vanilla ice cream melted on top of warm apple crisp. It never feels like fall without a kitchen, so I guess we’re stuck in a summer-spring mix for a bit longer.

You could say that strawberries are well out of season. But muffins and maple syrup aren’t. I brought back the cutest little muffin liners from France and wanted to put them to good use — unfortunately, these muffins were so moist and buttery that you can barely distinguish the patterns at all. But I loved the pretty bursts of pink, though I think they’d be equally good with some fall flavors mixed in — a tart apple, a crisper pear.

I loosely followed this 101 Cookbooks recipe for Maple Huckleberry Coffee Cake. I left out the fresh thyme, because I imagined it wouldn’t be something that the family would enjoy, though the adventurous and experimental part of me urges you to try it.

Fig Buckwheat Scones

September 16, 2011 § Leave a comment



I’ve packed all my clothes and books into seven moving boxes and brought them down to the UPS. I’ve stashed together energy bars and dried fruit to get me through the semester, and handpicked the cookbook collection that will make the trip across the country. I’ve thrown together a bag to get me through the week at school before my boxes arrive and printed out 150 pictures for my dorm room wall. Junior year here I come.

This is a quick post because I am in the midst of running around campus, filling out forms to switch majors and going to new departmental luncheons. In between going to class and catching up with people I haven’t seen in over a year, I am dashing down to the boathouse for practice and trying to organize a trip to the apple orchards this weekend.

But since I know the seasons are changing and this is soon to be irrelevant, I figured it’s now or never. We haven’t gotten into the kitchens since arriving on campus, but these scones were one of the last things I made in my home kitchen. We brought home three cartons of purple figs for this torta, which really didn’t need too many of them. I simmered them down into a fig butter with some sugar and a split vanilla bean, and spread it between cakey layers of buttery scone, made with earthy buckwheat flour. The scones are soft enough to fall apart in your hands, but hold up well in swirl form. Be careful to not over mix the dough, it’s okay if it looks a bit inconsistent, with flecks of flour and butter, even as you’re throwing into on the floured-countertop and rolling it out.

Fig Butter

1 Lb. figs, stems and skins removed
1/2 cup sugar
1/4 cup port
1/8 cup bottled lemon juice
One vanilla bean

Cut the figs into quarters. Place the cut fruit in a sauce pan over low heat, mashing with a fork if needed. Split the vanilla bean lengthwise, and scrape the inside into the pan, before throwing in the entire bean. Cook down for 30 minutes, stirring occasionally with a spatula to prevent the bottom from sticking.
Add sugar, port and lemon juice, zest and vanilla and continue to cook for 15 more minutes, stirring occasionally. Remove from heat and take out the vanilla beans. Spoon the mixture into a bowl and let cool (if you wish to save the fig butter for later use, it keeps about a week in the fridge, or you can can it).

Fig Buckwheat Scones
Adapted from Good to the Grain

1 cup buckwheat flour
1 1/4 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
4 ounces cold unsalted butter, cut into 1/4-inch pieces
1 1/4 cups heavy cream

1 recipe fig butter

In a large mixing bowl, combine both flours, sugar, salt and baking powder. Add the butter to the dry mixture and work in with your hands, until the mixture feels like small grains of rice. It is important to do this fairly quickly, in order to keep the butter as cold as possible. Pour in the cream and mix with a spatula until the dough just comes together.

Transfer the dough to a well-floured surface (it will be quite sticky). Using a rolling pin, roll the dough into a rectangle about 8 inches wide, 16 inches long and ¾ inch thick. Spread the fig butter evenly over the dough rectangle. Roll up the long edge of the dough so that you get a log 16 inches long. Using a sharp knife, cut the long in half. Place the two logs on baking sheets, lined with parchment paper and chill in the refrigerator for half an hour. While the logs are chilling, preheat the oven to 350 degrees F.

After 30 minutes have passed, remove the logs from the refrigerator, cut each log into six even slices and place each roll flat on the baking sheets, 6 to a sheet. Bake the rolls for 38 to 42 minutes, until the edges begin to brown. Let cool (or don’t) and eat the same day.

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