Dinner on the Patio (finally!)
Other than my garden looking like it's early May instead of early June, I composed an alfresco meal with produce from my vegetable garden (as best I could). And with another bumper crop of rhubarb this spring, you probably have a very good idea of what took center stage in our meal.
• Champagne with Rhubarb Syrup
• Salted Butter, Radishes, and Baguette
• Dry-Rubbed Pork Tenderloins with Rhubarb Chutney
• Seared Broccoli
• Double Corn Muffins
• Roasted Rhubarb with Candied Ginger Shortcake
The Roasted Rhubarb with Candied Ginger Shortcake is reinvented from previously-posted recipes.
Our main dish was dry-rubbed, grilled pork tenderloins served with a rhubarb chutney loaded with fresh ginger and golden raisins.
For dessert I oven-roasted rhubarb drenched in orange zest, fresh orange juice, and a generous splash of Grand Marnier. I took the thick, left-over juices from both the chutney and roasted rhubarb and strained them, giving me a delicious, rosy syrup that we mixed with champagne. We served that with European salted butter on baguette slices that were then topped with French Breakfast radishes from my garden. All left-over syrup is now being mixed with sparkling water for a refreshing drink after working outdoors or biking. The spicy ginger in the syrup gives it a nice little kick!
Pipi enjoying spilled grilled pork juices >
Bon Appetit, Pipi!
Roasted Rhubarb with Candied Ginger Shortcakes
• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold, cut into small cubes
• 1 large egg
• 1/4 cup whole milk
• 5 tablespoons heavy cream
• 1/4 cup candied ginger, small dice
• Additional whipping cream for brushing scones
• Coarse sugar, for sprinkling
• Sweetened whipped heavy cream, for serving
1. Preheat oven to 425˚F. Line a small heavy baking sheet with parchment paper and set aside. In the bowl of a food processor, combine the flour, 1/4 cup sugar, baking powder and salt. Pulse until blended. Add the butter and pulse again until the butter is the size of small peas.
2. In a large bowl gently whisk together by hand the egg, milk and 5 tablespoons heavy cream. Add the flour-butter mixture, along with the diced candied ginger, and stir together with a fork just until combined. Gather dough together and on a lightly-floured work surface, pat the dough into a round about 3/4 of an inch thick. Try to work the dough as little as possible. Using a 3-inch round biscuit cutter, cut 4 rounds and transfer to a parchment-lined heavy baking sheet. Gather together the remaining dough and cut 2 more rounds.
3. Brush the tops of the 6 scones with the 1 tablespoon heavy cream and sprinkle with sugar. Bake in the middle of the oven for approximately 14 minutes or until golden. I found, the 2 times I baked these scones, that the bottoms will become quite dark. A heavy baking sheet is recommended. Cool the scones briefly on a wire rack before splitting and filling with the roasted rhubarb.
• 3 cups fresh rhubarb, cut into 1-inch pieces
• 1 cup sugar
• 1/3 cup fresh orange juice
• 1 teaspoon grated orange zest (preferably organic
• Splash of Grand Marnier
1. Prepare rhubarb: In a baking dish combine rhubarb, sugar, orange juice, orange zest, and splash of Grand Marnier. Cover and bake in a preheated 350˚F oven about 20 minutes, or until rhubarb is just tender. Keep rhubarb chunks intact; do not break up by stirring. Remove from oven.
• Split the scones. Layer the roasted rhubarb along with the sweetened whipped cream.
TAKE a LOOK:
6/4/2013 07:19:33 am
It looks like spring finally has arrived at your house!
6/4/2013 07:25:33 am
6/4/2013 11:25:11 pm
Picked rhubarb (and put in two more plants) this past weekend. Laura made a glorious rhubarb pie. This brings me to one of my favorite combos… Rhubarb pie with a small wedge of Maytag blue cheese on the side. I don’t know if it is strictly the combination of divergent tastes, or my father’s fondness for the same combination, or the warm memories of our alma mater where blue cheese was invented, or the fact that Maytag Dairy Farms is in Newton, Iowa…. All I know is that it tastes great and my taste-buds know they are savoring home.
6/5/2013 12:13:13 am
I think Maytag blue tastes good alongside anything!
6/5/2013 06:19:41 am
I think every yard in Amana, Iowa, had a rhubarb plant when we were growing up.
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