by Kate Young
In a small bowl, beat the egg and brush each scone with the egg wash. Sprinkle with a little coarse sea salt and pepper, and bake until nicely browned, about 15 to 20 minutes.
SAM’S SURF AND TURF BURGERS WITH LEMON AIOLI
For the lemon aioli
¾ cup mayonnaise
½ tsp Dijon mustard or to taste
Zest of 2 lemons
Juice of 1 lemon
1 clove garlic, minced
1 tablespoon olive oil
2 teaspoons chopped chives
1 teaspoon chopped parsley
Salt and pepper to taste
Mix all above ingredients together and refrigerate until ready to use.
5 pounds ground chuck
1½ tablespoons Montreal steak seasoning
1 teaspoon Worcestershire sauce
2 cups lump crabmeat
1 teaspoon Old Bay Seasoning
2 tablespoons mayonnaise
1 teaspoon horseradish mustard
1 tablespoon freshly chopped dill
2 green onions, chopped
Zest of 2 lemons
¼ cup panko bread crumbs
6 slider buns
Bibb lettuce
Season the ground chuck with steak seasoning and Worcestershire sauce. Divide into 12 slider-sized patties.
Make the crab stuffing: combine crab, Old Bay Seasoning, mayonnaise, mustard, dill, green onions, lemon zest, and bread crumbs.
Divide the stuffing among six patties, leaving ½ inch around the edge. Place the remaining patty on top of each stuffing-topped patty and crimp the edges with a fork or your finger. Reshape the patties by hand.
Grill to medium well or desired doneness. Serve on slider buns with lemon aioli and Bibb lettuce.
*Black and Blue variation.
Add crumbled blue cheese to the ground chuck before shaping the patties.
MARYGENE’S BERRY CRUMB BARS
For the dough
3 cups all-purpose flour
1 cup brown sugar
1 teaspoon baking powder
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, cold and diced
Zest of 1 lemon
1 egg, lightly beaten
For the filling
5 cups berries, (strawberries, raspberries, and blueberries)
1 tablespoon lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
½ cup all-purpose flour
1 cup granulated sugar
¼ teaspoon salt
½ teaspoon ground cardamom
Preheat the oven to 375°F. Grease a 9 × 13–inch baking pan.
In a bowl of an electric mixer fitted with a paddle attachment, combine the flour, sugar, baking powder, salt, butter, and lemon zest until the mixture resembles cornmeal. Then add the egg. The dough will be crumbly. Pat half of the dough into the prepared pan. Place the pan and the remainder of the dough in the refrigerator while you prepare the filling.
In a bowl, mix gently together berries, lemon juice, zest, and vanilla extract. In a large ziplock bag or bowl whisk together the dry ingredients. Pour over the berries and fold gently.
Spread the berry mixture evenly over the crust. Crumble the remaining dough over the top.
Bake in the preheated oven for 45 minutes, or until the top is slightly brown. Cool completely before cutting into squares.
PEACH ROLLS
For basic sweet dough
⅔ cup whole milk
5 tablespoons brown sugar, divided
1¾ teaspoons active dry yeast
3 large eggs, room temperature
2¾ cups unbleached all-purpose flour
1 teaspoon kosher salt
2 teaspoons vanilla extract
½ cup unsalted butter, room temperature and diced
For the peach filling
¼ cup melted butter
1 cup peach preserves (homemade or store bought)
2 tablespoons cinnamon
½ teaspoon allspice
For the icing glaze
½ stick butter, room temperature
2 cups confectioners’ sugar
1 teaspoon vanilla
Hot water
Heat milk in the microwave until an instant-read thermometer registers 110°–115°F. Transfer milk to a 2-cup measuring cup; stir in 1 tablespoon of brown sugar. Sprinkle yeast over the milk and whisk to blend. Let it sit until the yeast is foamy, about 5 minutes. Add the eggs and whisk until smooth.
Combine the remaining 4 tablespoons of brown sugar, flour, salt, and vanilla in the bowl of a stand mixer fitted with a beater. Add the milk mixture. With the mixer running, add ½ cup room-temperature butter, 1 piece at a time, blending well between additions. Mix on medium speed for 1 minute. Knead on medium-high speed until the dough is soft and silky, about 5 minutes. If the dough appears dry, add a couple splashes of milk.
Brush a medium bowl with some melted butter and place the dough in a bowl. Brush the top of the dough with the remaining melted butter and cover with plastic wrap (this can be made 1 day ahead) and chill.
Let the dough rise in a warm, draft-free area until it doubles in size, 1 to 1½ hours (or 2 to 2½ hours if the dough has been refrigerated).
Preheat the oven to 350°F.
Roll the dough out on a floured surface into a 15 × 9–inch rectangle. Spread melted butter all over the dough. Spread preserves over the buttered dough and sprinkle with cinnamon and allspice. Beginning at the 15-inch side, roll up the dough and pinch the edges together to seal. Cut into 12 to 15 slices and place on a cookie sheet lined with a slip mat or parchment paper and let rise for 30 to 45 minutes.
Bake for 30 minutes or until lightly browned.
Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 teaspoon at a time until the glaze reaches the desired consistency. Spread over the slightly cooled rolls.
MARYGENE’S LUCKY OVERNIGHT CHOCOLATE ALMOND COOKIES
2 cups Swans Down cake flour
1½ cups all-purpose flour
½ cup dark cocoa
1½ teaspoons baking soda
2 teaspoons baking powder
1½ teaspoons coarse salt, sea salt
3 sticks unsalted butter
2 cups dark brown sugar
½ cup light brown sugar
2 eggs
2 tsp vanilla
3 cups semisweet chocolate chips
6 ounces sliced almonds (about 1½ cups)
Combine the cake flour, all-purpose flour, cocoa, baking soda, baking powder, and salt in a bowl. (A large ziplock bag can come in handy here. Throw all the ingredients in, seal, and shake around to combine.)
In the bowl of an electric mixer, beat together the butter and sugar on high until light and fluffy (about 3 to 5 minutes). Add the eggs one at a time, making sure to scrape down between each. Add vanilla and mix.
Add all the dry ingredients to the bowl and mix to combine. Then, add in chocolate chips and almonds, mix for 30 seconds or just until combined.
Cover the bowl with plastic wrap and refrigerate overnight. (Trust me, it’s so worth the wait.)
When ready to bake, preheat the oven to 350°F.
Line three baking sheets with slip mats or parchment paper. With a small ice cream scoop, scoop out balls of dough and roll in your hands for a few seconds to shape. Place each ball on the cookie sheet 2 inches apart.
Bake cookies 15 to 17 minutes. Cool for 5 minutes on the sheet before moving with a spatula to a cooling rack to finish cooling.
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