FOOD + ENTERTAINING
Preheat oven to 450 degrees . Line a baking sheet with parchment paper or a Silpat liner .
Whisk together the flour , sugar , baking powder , salt , nutmeg , dried cranberries and rosemary in a large bowl . Cut in the butter with a fork or using two butter knives until it looks like coarse meal .
In a separate bowl , whisk together the half and half and vanilla bean paste . Stir it into the flour mixture . ( The dough should come together , but not be too wet .)
Shape the dough into a ball , then flatten it into a disk . Wrap it in plastic wrap and chill 10 minutes in the freezer .
Turn the dough out onto a lightly floured surface . Roll or press the dough out to a circle about 7 to 8 inches in diameter and ¾ inch thick . Cut the circle of dough into 8 equal wedges .
Transfer the scones to the prepared baking sheet , lightly brush the tops with a little half and half ( or milk ), and bake until puffed and light golden brown on top and bottom , about 14 to 16 minutes . Cool completely .
Once cooled , whisk together all ingredients for the glaze , adding the water a little at a time until it reaches your desired consistency . Dip the tops of the scones into the glaze , letting it run down the sides ; sprinkle a few dried cranberries and rosemary leaves on top , if desired . Place the scones onto a wire rack and let the glaze set completely before serving .
Recipe from Faith Gorsky , An Edible Mosaic
SWEET AND SPICY BACON
Serves 6
1½ tablespoons light brown sugar , packed
Rounded ¼ teaspoon cayenne Rounded ¼ teaspoon black pepper
1 pound thick-cut bacon ( about 12 slices )
Put oven rack in middle position and preheat oven to 350 degrees .
Stir together brown sugar , cayenne and black pepper in a small bowl .
Arrange bacon slices in one layer ( not overlapping ) on rack of a large broiler pan . Bake 20 minutes . Turn slices over and sprinkle evenly with spiced sugar . Continue baking until bacon is crisp and deep golden , 20 to 35 minutes more ( check bacon every 5 minutes ). Transfer to paper towels to drain .
Recipe from Gourmet , September 2006
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