food
W H A T'S CO O KIN G
V.
For more brunch ideas,
visit BHG.com/brunch
CRISP CORNMEAL SCONES
These nibble-size scones are easy to mix—
instead of cutting in the butter, just shred it
on a grater and toss it in (see box,
below).
SW EET TOMATO JAM
Sharp tomatoes, cooked down with sugar
and a hint of spices, soften into a sweet,
spreadable jam.
PREP:
15
M
IN. BAKE:
12
M
IN. OVEN:
425
°F
PREP:
10
M
IN. COOK:
35
MIN. COOL:
1
HR
2
cups all-purpose flour
1
lb. plum
tomatoes, coarsely
1
cup yellow cornmeal
chopped (3 cups)
2
Tbsp. granulated sugar
Vi
lb. red and/or yellow cherry or grape
1 1/2 tsp. baking powder
tomatoes, halved (i 34 cups)
V2
tsp. salt
Vi
cup sugar
/2
cup cold butter, coarsely shredded
Vi
tsp. ground cinnamon
(see tip box,
below)
or cubed
tsp. crushed red pepper (optional)
1
cup buttermilk
Buttermilk
Coarse sugar
1. Preheat oven to
425
°F. In large bowl
whisk together flour, cornmeal,
granulated sugar, baking powder, and salt.
2. Add shredded butter to flour mixture;
toss to distribute. (Or cut cubed butter into
flour mixture with pastry blender until it
resembles coarse crumbs). Make well in
center of flour-butter mixture. Add
1
cup
buttermilk; stir with spoon until moistened.
Do not overmix. (If dough appears dry, add
1
to
2
tablespoons additional buttermilk.)
3. Turn dough out onto floured surface.
Gently knead by lifting and folding dough,
4
or
5
times, giving a quarter turn after each
knead. Roll into
8
-inch square,3/ inch thick.
Cut into
1
(/2- to
2
-inch squares. Place
squares
1
inch apart on ungreased baking
sheet. Brush with buttermilk; sprinkle
coarse sugar. Bake
12
to
15
minutes or until
lightly browned; cool scones on a rack.
Serve warm. MAKES
16
TO
25
SCONES.
EACH SCONE
155
cal, 6 gfat
(4
g sat. fat),
16
r
chol,
165
mg sodium,
24
g carbo,
1
g fiber,
3
gy
Daily Values:
4
% vit. A,
5
% calcium, 6% iron.
__
________ _
___________
SHREDDING BUTTER Freeze butter for
15 m
inutes. Using a grater, coarsely shred
the cold butter. Toss into flour m
ixture or
refrigerate, loosely covered, until needed.
1. In saucepan combine tomatoes, sugar,
cinnamon, and crushed red pepper. Bring to
boiling, stirring often. Reduce heat; cook,
uncovered, over medium-low for
35
minutes
or until thickened, stirring occasionally.
Remove from heat. Transfer to a bowl; cool.
Serve or store covered in refrigerator up to
3
days. MAKES EIGHT V4-CUP SERVINGS.
EACH SERVING
64
cal,
0
gfat (
0
g sat. fat),
0
mg chol,
4
mgsodium,
16
g carbo,
1
g fiber,
1
gpro. Daily Values:
13
% vit. A,
18
% vit. C,
1% calcium, 1% iron.
ffl
N o - F u s s H a m
A quick stir-together glaze gives ham
a
flavorful finish and is easy to custom
ize.
CHUTNEY GLAZED HAMStart w
ith a
3 to 4 lb. boneless cooked ham
and roast in a
325
°F oven for 1 '/2 hours. Stir together a
9-oz. jar of mango chutney (snip any large
pieces of fruit w
ith scissors), 2 tablespoons
of honey, and 1 tablespoon of coarse-ground
mustard. Spoon some of the glaze over ham
.
Return to oven for 15 m
inutes more (ham
should reach 140°F). Serve w
ith remaining
glaze and, if you prefer, roasted asparagus.
Try chopped fresh m
int,
horseradish, crushed peppercorns, grated
ginger, ground cloves, drained and chopped
chipotle peppers, or shredded citrus peel.
~
4
~ -
168 APRIL2009 BETTER HOMES AND GARDENS
