Scottish Cranberry-Buttermilk Scones

      These Scottish Cranberry Buttermilk Scones from grouprecipes.com are by far the best scones I have made in my dutch oven.  These airy scones are like billowy clouds drifting over Loch Lomond on a warm summer's day.  Like any scone or biscuit make sure your butter is ice cold and slice it into tiny pieces before cutting into the flour.  I dropped these into my 10 inch oven with an ice cream scoop and baked them for 20 minutes with 10 coals in a ring around the bottom and the top completely covered with coals.  Check them after 15 minutes, the sugary tops can brown rather quickly under the high heat.  They taste bonnie good slathered with orange marmalade, you could even add a grating of orange rind to the flour mixture if you like that flavor combination.  Enjoy these in the great outdoors or with afternoon tea, they are simply too good to miss.

Scottish Cranberry-Buttermilk Scones
3 cups all-purpose flour
1/4 cup plus 2 tsp sugar to sprinkle over tops
1-3/4 tsp baking powder
1/4 tsp salt
10 Tbsp (1-1/4 sticks) chilled, unsalted butter, cut into small pieces 
3/4 cup dried cranberries
1/2 cup buttermilk
3 large eggs
1 tsp water

     Lightly oil or spray a 10 inch dutch oven.
     Combine flour, 1/4 cup sugar, baking powder and salt in large bowl. 
     Cut in butter or rub with fingertips until mixture resembles coarse meal.
     Add cranberries.
     Whisk buttermilk and 2 eggs in small bowl; stir into dry ingredients.
     Mix well and drop by large spoonfuls into prepared oven.
     Whisk remaining egg with 1 tsp water in small bowl; brush beaten egg mixture over tops of scones.
     Sprinkle with 2 tsp of sugar.
     Bake at 400 degrees or until scones have risen and are golden.
     Cool for 5 minutes before serving.  Makes 10 large scones.



Scoop batter into well oiled dutch oven

Bake at 400 degrees for 20 minutes or until golden

Top off with orange marmalade

Fluffy Baked Eggs With Roasted Vegetable Hash

      This amazing recipe from a March 2006 issue of Gourmet Magazine requires a bit of coordination but the grand finale is a delicate, puffy baked omelet topped with a roasted hash of sweet potatoes, shallots and mushrooms.  I'm going to break down the recipe into two parts, you may even want to make them separately.  The eggs are so light and easy to make, you could bake them alone or even top them with your favorite salsa.  The hash is a great technique for roasting vegetables, you could substitute red onion or regular potatoes, whatever you fancy.  You really need two dutch ovens to prepare this dish however you could make the hash in your cast iron skillet, just allow enough time for the potatoes to cook completely through.  I started the vegetables first in my 12 inch oven with a full compliment of coals underneath and the lid completely covered in coals, they were tender and brown in 30 minutes.  I started the eggs 10 minutes later with 10 coals in a circle around the bottom and the lid totally covered with coals.  You need to keep your ovens hot, especially for the eggs to puff and brown, the original recipe calls for an oven temperature of 450 degrees.  The eggs were ready in 20 minutes, keep an eye on them as they can brown rather quickly once they have risen.  You will have to light a good amount of coals.  After I put the hash on the coals, I added fresh coals to those that were left in the bottom of the chimney and let them ignite while I was preparing the eggs.  Treat your family and friends to this fantastic Sunday brunch dish. 
    
Roasted Vegetable Hash
10 oz sliced mushrooms
1 large sweet potato (8-10 oz), peeled and coarsely chopped into 1/4 inch pieces
1-2 large shallots, peeled and finely sliced
3 Tblsp olive oil

     Lightly oil or spray a 10 or 12 inch dutch oven.
     Add 3 Tblsp of olive oil with sweet potato, mushrooms and shallots; mix well to thoroughly coat vegetables with oil.
     Cover and roast at 400 degrees for 30 minutes, stirring halfway.
     Serve over baked eggs.

Roast mushrooms, shallots and sweet potato in hot oven

After 30 minutes vegetables are tender and browned

Fluffy Baked Eggs
10 large eggs
1 cup whole milk
3/4 tsp salt
1/4 tsp black pepper
1 1/2 cups coarsely grated Swiss cheese (6 oz.)

     Lightly oil or spray a 10 inch dutch oven.
     Whisk together eggs, milk, salt and pepper until smooth.
     Stir in cheese.
     Pour into prepared oven.
     Bake at 400 degrees for 20 minutes or until puffed, golden and set.
     Makes 4 servings.

Whisk eggs, milk, salt, pepper and cheese together

In 20 minutes eggs are puffed and golden

Serve sweet potato hash over light and airy eggs

Waylon's Corn Bread

      I found this recipe for Waylon Jenning's Cornbread in Gatherings A West Texas Collection of Recipes.  It's a great all round corn bread recipe, not too sweet, has lots of corn flavor and bakes up light and buttery.  Oil your 10 inch oven well and bake it with 10 coals in a ring around the bottom and cover the lid completely with coals.  Give it a peek after 15 minutes, mine was done in exactly 20 minutes.  This moist corn bread tastes almost better the next day, tuck this recipe away and give it a try in your dutch oven or cast iron skillet. 

Waylon's Corn Bread
2 eggs
1 1/2 cup buttermilk
1/2 cup sugar
1/4 tsp baking soda
1 cup white cornmeal
1 cup flour
1 Tblsp baking powder
1 tsp salt
1/2 cup melted butter

     Lightly oil or spray a 10 inch dutch oven.
     Beat eggs with buttermilk in large bowl.
     Add sugar, baking soda, cornmeal, flour, baking powder and salt; mix well.
     Stir in melted butter.
     Pour batter into prepared oven.
     Bake at 400 degrees for 20-25 minutes or until golden brown.
     Makes 8 servings.

Recipe makes a light, thin batter

Bake for 20 minutes at 400 degrees

So moist and buttery



Bean and Chicken Sausage Stew

      This is a great little recipe from Real Simple, quick as a whistle you can make this hearty, healthy stew.  Precooked chicken sausage, a few canned ingredients and a mountain of kale simmer together, in about twenty minutes you'll have a fresh tasting, flavorful dinner.  In my 12 inch oven I cooked this over a full compliment of coals with about 22-24 on the lid.  All you have to do is bring the broth to a boil and simmer long enough for the kale to cook to your liking.  Whatever kind of sausage you use will also add an extra layer of flavor, serve it with corn bread or a baguette and you'll feel fat and happy without the calories.

Bean and Chicken Sausage Stew
1 tablespoon olive oil
1 12-ounce package fully cooked chicken sausage links, sliced
2 cloves garlic, thinly sliced
1 19-ounce can cannellini beans, rinsed
1 14.5-ounce can low-sodium chicken broth
1 14.5-ounce can diced tomatoes
1 bunch kale leaves, torn into 2-inch pieces

 salt and black pepper

     Lightly oil or spray dutch oven.
     Heat olive oil over a full spread of coals. 
     Add the sausage and cook, stirring once, until browned, 3-5 minutes.
     Stir in the garlic and cook for 2 minutes more.
     Add the beans, broth and tomatoes with their liquid; cover with as many coals on the lid that you'll need to bring it to a boil.
     Add the kale, salt and pepper.  Cover and cook for 8-10 minutes or until the kale has wilted and is tender.
     Serves 4.

Saute sausage and garlic over a full spread of coals

Cover and bring beans, broth and tomatoes to a boil

Add kale, it may look a lot but it wilts down into the stew

Cover and cook for 8-10 minutes or until kale is tender

A colorful bowl of goodness



Apple Braised Turkey Thighs

     Next time you're looking for something different to make for dinner, try these Apple Braised Turkey Thighs from Martha Stewart.  It's a great way to satisfy your craving for turkey without going to the trouble or expense of cooking the whole bird.  The shallots and apples cook down to make a sweet sauce and the final splash of cider vinegar really perks up the flavor and gives it a sour bite.  It does take a full two hours for these to cook but it is so worth the wait and effort, the meat falls off the bones.  Brown the turkey thighs over a full compliment of coals, add the apples and liquid then remove the cover of your dutch oven during the last 30 minutes of cooking time to allow the liquid to reduce and the sauce to thicken.  After the first hour you will need to light a fresh batch of coals, top and bottom.  I made mine in my 10 inch oven but next time I will double the amount of turkey and make it in my 12 inch oven.  If you're going to the trouble of cooking two thighs you might as well throw in a couple more and have some delicious leftovers.  With cool weather approaching, give this fall flavored dish a try. 

Apple Braised Turkey Thighs
1 Tblsp extra-virgin olive oil
2 turkey thighs (about 2 pounds total)
coarse salt and ground pepper
2 large shallots, thinly sliced
4 Cortland or Granny Smith apples, peeled, quartered, and cored
2 cups apple cider
14.5 ounces low-sodium chicken broth
2 tsp cider vinegar

     Lightly oil or spray dutch oven.
     Season turkey with salt and pepper.
     Place turkey thighs skin side down in olive oil in dutch oven.  Add sliced shallots.
     Heat over a full spread of coals for 10-15 minutes or until turkey skin has browned.
     Turn turkey over, skin side up; add apples, cider and chicken broth.
     Cover and place as many coals on the lid as will bring the liquid to a strong bubble.
     Simmer for one hour.
     After one hour replenish with fresh coals and cook with lid on for 30 more minutes.
     Remove lid for last 30 minutes of cooking time allowing liquid to reduce and applesauce to thicken.
     Total cooking time is 2 hours.
     Remove dutch oven from heat and transfer turkey to a plate.
     Skim fat from cooking liquid and stir in vinegar.
     Slice meat off bones and serve turkey with apples and pan sauce.
     Serves 4.

Brown turkey and shallots in olive oil

Add cider, chicken broth and apples

After the first 90 minutes, remove lid and allow liquid to reduce and sauce to thicken

Serve tender, moist turkey with tangy applesauce

Vermont Maple Cake

      If you're a fan of maple syrup you are going to love this recipe from The Great American Bake Sale by Alison Boteler.  This dense, old fashioned cake smacks of maple and is very easy to make in your dutch oven.  The recipe calls for a 9 by 13 inch pan which usually translates to a 12 inch dutch oven.  I decided to make it a bit higher so baked it in my 10 inch oven.  With 10 coals in a ring around the bottom and 16 on the lid, it was ready in 25 minutes.  After 15 minutes take a peek at it, you may have to move some coals from the center of the lid to the outside.  I forgot to buy the walnuts, the rich, creamy frosting is so good you won't even miss them.  Oh, and save your good maple syrup for pancake breakfasts, you need the cheaper brand for this dessert.  This sweet cake will make you think of covered bridges and a walk in the woods on a crisp autumn day.

Vermont Maple Cake
2 cups all purpose flour
1 Tblsp baking powder
3/4 tsp salt
2 eggs
1 cup maple syrup
1 cup heavy cream
1/4 cup (1/2 stick) butter, melted
2/3 cup chopped toasted walnuts

     Lightly oil or spray a 10 inch dutch oven; line with parchment paper.
     Combine flour, baking powder and salt in medium bowl.
     Beat eggs in large bowl until thick and lemon-colored.
     Add maple syrup in a thin stream and continue beating until light and fluffy.
     Add cream and beat one minute longer.
     Fold in flour and melted butter until blended.
     Pour into prepared dutch oven.
     Bake at 350 degrees for 30-35 minutes  or until toothpick inserted in center comes out clean.
     Cool completely.  Spread with frosting and sprinkle with walnuts.

Maple Butter Frosting
1/4 cup (1/2 stick) butter or margarine, softened
2 cups powdered sugar
1/3 cup maple syrup

     Cream butter and sugar until smooth.
     Add maple syrup and beat until creamy and of spreading consistency.
     Note: Do not substitute "light" maple syrup for regular maple syrup.  Light syrups are 50 percent water.  Commercial syrups (which are based on corn syrup) are actually preferable to "pure" maple syrup in this recipe.

Thick, rich batter in a 10 inch oven

Sweet maple flavored frosting

Old fashioned maple cake with a frosting so good it makes your teeth hurt

Easy Black Bean Soup

      You will be amazed at how this out of a can soup from Real Simple can taste like it's been simmering on the stove all day.  Mix the salsa, beans, and chicken stock in your dutch oven, simmer for 30 minutes then garnish with fresh cilantro, sour cream and a little chopped red onion.  Try it with jarred salsa if you're camping.  I was able to find refried black beans with chilies and lime which gave it even more flavor.  I cooked this in my 8 inch oven with a full compliment of coals underneath and completely covered the lid.  After 25 minutes, give it a stir and let it simmer for 5 more minutes without the lid, this will help thicken the soup.  At around 300 calories a bowl, this healthy, hearty soup will leave you feeling full without the guilt.

Easy Black Bean Soup
1 pint store-bought fresh salsa
1 16 oz. can refried black beans
1 15 oz. can black beans, drained and rinsed
1 14.5 oz. can vegetable or chicken broth
1/2 cup lowfat or regular sour cream
1/4 cup chopped fresh cilantro, roughly chopped

     Lightly oil or spray an 8 or 10 inch dutch oven.
     Combine 1 1/2 cups of salsa, refried beans, black beans and broth in dutch oven; stir well.
     Heat over a full spread of coals with enough briquettes on the lid to keep it at a steady simmer for 30 minutes.
     Divide among bowls and top with sour cream, cilantro and remaining 1/2 cup salsa.  Makes 4 servings.

Stir salsa, stock and beans together in dutch oven

Cover and simmer for 30 minutes

Garnish with sour cream, red onion, cilantro and salsa