(Names and addresses will be withheld upon request.) Past columns can be found at Column compiled by Joanne Kempinger Demski. To request a recipe, write "You Asked for It," Milwaukee Journal Sentinel, Box 371, Milwaukee, WI 53201-0371 fax to (414) 224-2133 e-mail to Requests must include complete restaurant name and address (only businesses still in operation will be considered), as well as your name, address and phone number. Generously brush with melted butter and sprinkle each scone with about 1 tablespoon of the sugar/cinnamon.īake in preheated oven 20 minutes or until scones are firm on top when pressed in center with finger. With a metal spatula, separate each wedge, leaving about ½ inch between wedges. Flatten each half into a round about 6 to 8 inches and cut into 4 wedges. Cut in half and place each half on a parchment-lined baking sheet. Turn dough out onto lightly floured work surface. Mix ingredients into a soft, slightly wet dough. Make a well in center of mixture and pour in buttermilk. With a pastry blender, cut butter into flour mixture until mixture resembles a coarse meal. In medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt. ½ teaspoon salt ¾ cup (1 ½ sticks) chilled butter, cut into ½-inch piecesġ cup frozen Door County cherries, thawed and drainedģ to 4 tablespoons melted butter 8 tablespoons turbinado sugar mixed with 2 teaspoons ground cinnamon for garnish The Bistro at Liberty Square Door County Cherry Scones Milwaukee and Wisconsin news, sports, business, opinion, entertainment, lifestyle and investigative reporting from the Journal Sentinel and. If the Journal Sentinel could get the recipe, that would be so-ooo great." They also had blueberry and one other flavor. It was warm, and soft, with big hunks of cherries, and not dry at all. We were so hungry we ordered a scone while waiting for our order to come. We asked our writers and testers that question, as we do every year, and were flooded with choices. She wrote: "I was up in Door County, and my mom and I stopped at The Bistro for lunch. This creamy-smooth milkshake starts with grilled peaches. Note: 3 to 4 drops of almond extract can be substituted.Sarah F., Milwaukee, requested the recipe for Door County Cherry Scones from The Bistro at Liberty Square in Egg Harbor. With rubber spatula, mix all ingredients together in small bowl. For the almonds, you can buy already-ground almonds and toast them in a dry skillet over medium heat, shaking pan rapidly over the burner until almonds are lightly toasted this will take only a couple of minutes. It may take up to 5 minutes for the dough to bind. In this case, butter must be at room temperature. Note: If you do not have a food processor, dough can be mixed using a hand or stand mixer. In addition the the Heavenly Bars, this years book includes recipes like Lava Cookies, submitted by 21-year-old Milwaukee firefighter Makena Miller, featuring a chocolate dough rolled in powdered. Cookies keep in tightly sealed container at room temperature at least 10 days. Press plain cookies to iced cookies to form sandwiches. Spread half the cookies with a thin layer of buttercream. Allow cookies to cool on baking sheet 5 minutes, then transfer to a rack and cool completely. Arrange on a baking sheet and bake in preheated oven 8 to 12 minutes, or until just barely starting to color on edges. With a thin sharp knife, slice dough into rounds about 1/8-inch thick. Line a baking sheet with silicone, parchment or foil (ungreased). Roll dough log onto a sheet of plastic wrap, seal, and chill until firm - at least one hour and up to a week. Scatter some ground almonds on work surface next to dough log, then roll dough into almonds until it is lightly coated. Using lightly floured hands, roll one piece into a log about 1 ½ inches in diameter. (Decades later, the museum would move to its own. 3, 1898, and shared the building with the Milwaukee Public Museum. Turn out onto lightly floured work surface and divide into 2 pieces. The grand Central Library that stands at 814 W. In clean food processor, pulse flour, salt, cornstarch and powdered sugar to blend, then add butter and flavorings and pulse until mixture forms a cohesive mass of dough. Let cool completely, then pulverize in a food processor until finely ground. Toast almonds until lightly browned and fragrant, about 10 to 12 minutes. The Bistro at Liberty Square Door County Cherry SconesMakes 8 scones.
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