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December 14, 2012 The Columbia Valley Pioneer • 23
Cranberry scones
Ingredients
• 3/4 cup buttermilk or plain yogurt
• 1 egg
• 2 3/4 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter/margarine (room temperature)
• 1 cup chopped cranberries (fresh or frozen)
• 1/2 cup sugar
• Rind of one orange, finely grated
• 1 tablespoon melted butter
• 1/4 cup icing sugar
Method
1) Preheat oven to 375°F (190°C).
2) Beat buttermilk or yogurt and egg together
in a small bowl and set aside.
3) Mix together flour, baking powder, baking
soda and salt in a large bowl.
4) Add small cubes of butter to the flour mix.
5) Rub the butter and flour mix together by
hand until it resembles coarse breadcrumbs.
6) Mix in cranberries, sugar and orange rind.
7) Pour in buttermilk and egg mixture and
stir until a soft dough forms.
8) Use your hands to form a large ball of
dough, then place onto a floured surface.
9) Pat the dough down to one inch in thickness
and cut into four-inch rounds.
10) Place onto an ungreased baking sheet and
bake for 15 to 20 minutes.
11) While still warm, brush with melted butter
and dust with icing sugar.
Submitted by Kim Collens,
Royal LePage Rockies West Realty
Mulled wine
Ingredients
• 2 clementines
• peel of 1 lemon & 1 lime
• 1 cup sugar
• 6 whole cloves
• 1 cinnamon stick
• 3 fresh bay leaves
• 1 whole nutmeg
• 1 whole vanilla pod, halved
• 2 star anise
• 2 bottles of red wine
Method
1) Put the sugar in a large saucepan over a
medium heat, add chunks of lemon, lime and cle-
mentine peel, plus the juice from the fruit.
2) Add cloves, cinnamon, bay leaves, vanilla
pod and about 10 gratings of nutmeg.
3) Stir in just enough red wine to cover the
sugar. Let this simmer until the sugar has completely
dissolved and then bring to the boil.
4) Boil until syrup thickens (4-5 minutes).
5) Reduce heat to low and add your star anise
and both bottles of wine.
6) Gently heat wine for 5 minutes and serve.
Submitted by Greg Amos, Invermere
Turkey & ham pie
Ingredients
• 4 cups cooked turkey
• 1 cup chopped ham (can substitute 1/2
pack of bacon, chopped up and fried until crisp)
• 2 tablespoons all-purpose flour
• 1 large onion
• 3/4 cup + 2 tbsp (200 ml) dry white wine
• 3/4 cup + 2 tbsp (200 ml) chicken stock
• 1/3 cup single cream
• Mixed herbs
• Salt and pepper
• 1 sheet pre-made puff pastry
• Small chunk of butter
• Dash of olive oil
Shortcrust pastry ingredients
• 1 1/2 cups all-purpose flour
• 6 tablespoons butter (3/4 stick) - chilled
• 6 tablespoons lard (3/4 stick) - chilled
• 3 tablespoons cold water
Method - pastry
1) Sift 1 1/2 cups flour into a large glass bowl
and add 6 tablespoons of chilled butter and 6 tablespoons
of lard, cut into small chunks.
2) Rub the butter, lard and flour mix together
by hand until it resembles coarse breadcrumbs.
3) Using a knife, stir in the cold water, a little
at a time, until the mixture binds together.
4) Wrap in saran wrap and chill for at least
15 minutes before using.
5) Roll out pastry and line a large, deep baking
pan with pastry (a deep 8 inch by 8 inch pan
is ideal - most pie dishes are too shallow). Cover
with saran wrap and return to fridge until needed.
Method - filling
1) Pre-heat oven to 400°F (200°C)
2) Mix 2 tablespoons flour with salt & pepper.
3) Finely chop onion and fry with oil in a
frying pan until translucent. Set aside.
4) Heat butter in a large saucepan until melted
and then add seasoned flour and cook over
medium heat until flour paste is lightly browned
and starts to crumble.
5) Mix stock, wine and cream together in a
jug and slowly add to flour, whisking thoroughly
after each addition to avoid lumps.
6) Bring to boil and allow to simmer until
sauce thickens.
7) Add chopped turkey, ham and cooked onions,
plus seasoning and herbs and stir together.
8) Place filling into lined pie dish and top
with puff pastry, pinching the pastry edges together
to prevent the filling bubbling out.
9) Place into oven and immediately reduce
heat to 350°F (175°C). Cook for 45 minutes.
Submitted by Kate Irwin, Fairmont Hot Springs
Festive fudge
Ingredients
• 1 pound granulated sugar (3 1/3 cups)
• 1 cup double cream (300 ml)
• 4 tablespoons butter (50g)
• 3 tablespoons water
• 1/2 cup milk (150 ml)
• 2 teaspoons vanilla extract
• 1 package dried cranberries
• 1/2 cup chopped nuts (optional)
Method
1) Take one large, heavy-bottomed saucepan,
pour all ingredients inside and place over
a low heat, stirring until the sugar has dissolved.
2) Once the mixture is smooth, with no grittiness
from the sugar, increase heat to medium.
3) Slowly heat, stirring often, until the sugary
syrup reaches a gentle boil.
4) Allow to boil, stirring very occasionally,
until the mixture reaches 234 to 241 °F (112 to
116 °C). A sugar thermometer is key to precisely
measure the temperature, a very important part
of making fudge. Do not leave the pan unattended,
as the temperature will very sharply rise
toward the end of the cooking process.
5) As soon as the mixture reaches the soft
ball stage (234 - 241 °F), remove the pan from
the heat and set aside to cool. Do not stir at all at
this time or your fudge will be grainy.
6) Once the pan’s contents have cooled to
175 °F (80 °C), add cranberries and nuts and
beat contents with a wooden spoon until the
mixture loses its shine and starts to thicken.
7) Pour into greased heatproof container and
set aside to slowly cool. Do not attempt to cool
the mixture too quickly or the fudge will be grainy.
8) Leave to set overnight.
Submitted by Anne Picton, Windermere