clove – The Herbal Bake Shoppe https://theherbalbakeshoppe.com Bringing herbalism & baking together Mon, 16 Oct 2017 19:59:32 +0000 en-US hourly 1 Butternut Squash Drop Biscuits with Quatre Espices https://theherbalbakeshoppe.com/recipe/butternut-squash-biscuits-quatre-espices/ https://theherbalbakeshoppe.com/recipe/butternut-squash-biscuits-quatre-espices/#respond Mon, 16 Oct 2017 19:59:31 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=2269
butternut squash drop biscuitsbutternut squash drop biscuits
butternut squash for mashingbutternut squash for mashing
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fall spice biscuitsfall spice biscuits

I admit the arrival of fall I do not anticipate or relish because it makes me feel cold. And I don’t get excited by pumpkins. It’s strange to think that while fall activities and pumpkins have been married forever, the rise of pumpkin spice is attributed to Starbucks and their latte. It’s also slightly disturbing that as a culture, our taste preferences can be so influenced by a coffee chain.

Make no mistake, I love pumpkin pie and I love coffee. The PSL is totally yummy.

I’m sort of obsessed by the idea of baking with vegetables and fruits. But pumpkin spice baking over flows everywhere now. These biscuits came from the desire to vary the theme.

Butternut squash purees just as nicely as pumpkin to incorporate into batters. I think you could substitute it in any recipe. The spice blend I used was inspired by the Flavor Bible (an awesome book) that lists nutmeg, ginger, and cloves as spices that go well with winter squash. I actually did not know Quatre Espices was a culinary entity, but it turns out to be a staple spice mixture crucial to French cooking especially for charcuterie, beef stews, and rich braises.

One last housekeeping note, the reason squash equals fruit is the botanical rule specifies that edible plants with seeds are fruit.

Sending much fall warmth and love to you!

Butternut Squash Drop Biscuits with Quatre Espices
For the pumpkin spice lover looking for some variety but without swaying from the fall warming comfort. Drop biscuits are super easy and quick. These are infused with a aromatic and slightly exotic spice blend called quatre espice, a French inspired mixture of white pepper, nutmeg, ginger, and cloves.
Servings Prep Time
9biscuits 40minutes
Cook Time
15minutes
Servings Prep Time
9biscuits 40minutes
Cook Time
15minutes
Ingredients
  • 3/4cup butternut squash, mashed
  • 1/3cup organic whole milk
  • 1 1/2cup (180g) organic all-purpose flour
  • 1/4cup organic granulated sugar
  • 1tablespoon baking powder
  • 1teaspoon kosher saltif using sea salt decrease to 1/2 teaspoon
  • 1/2tablespoon white pepper, ground
  • 1/2tablespoon nutmeg, ground
  • 1teaspoon dried ginger, ground
  • 1/4teaspoon cloves, ground
  • 6tablespoons organic unsalted butter, cut into piecesto keep cold, cut butter then return to refrigerator until ready to use
Instructions
  1. Adjust oven racks to center of oven. Preheat oven to 425 Fahrenheit. Grease a baking sheet with butter.
  2. Peel and remove seeds from butternut squash. Chop into medium sized chunks. For peeling and chopping, cut off both stem ends. Peel with long strokes if you have a good peeler or if using a knife it may be easier to peel after cutting in half and then peel neck and round body separately. Slice neck into rounds then dice. Slice body in half, remove seeds with a spoon, then slice and dice strips.
  3. Bring a large pot of water to boil. Add butternut squash chunks and boil gently for 15-20 minutes until soft. Drain. Mash chunks with a potato masher or place in food processor and pulse to puree. If using a potato masher, try to get as smooth as possible, a fork may also be helpful.
  4. Measure 3/4 cup of butternut squash puree and place in small bowl. Reserve remainder for another use (add butter and salt for a dinner side dish).
  5. Whisk 1/3 cup milk into mashed butternut squash. Set aside.
  6. In large bowl, whisk together flour, sugar, baking powder, salt, white pepper, nutmeg, ginger, and cloves.
  7. Add cold butter cubes to flour mixture. Use a pastry cutter, two knives, or your fingers to combine until butter is incorporated and mixture looks like coarse crumbs.
  8. Make a well in center of flour and butter mixture and spoon in squash milk mixture. Gently fold squash into flour until all flour is moistened and squash is incorporated. Batter will be moist and sticky.
  9. Drop biscuit batter onto prepared baking sheet by large tablespoonfuls to make nine biscuits.
  10. Bake for 12-14 minutes until tops become golden brown. Cool on baking sheet for five minutes then remove with spatula to wire racks. Serve warm, reheated, or room temperature.
Recipe Notes

*Using organic ingredients whenever possible will make your baked goods all the more nourishing. For these biscuits use organic flour, butter, milk, and butternut squash if available.

]]> https://theherbalbakeshoppe.com/recipe/butternut-squash-biscuits-quatre-espices/feed/ 0 Cranberry Cornmeal Scones with Acorn Squash & Ginger https://theherbalbakeshoppe.com/recipe/cranberry-cornmeal-scones-with-acorn-squash-and-ginger/ https://theherbalbakeshoppe.com/recipe/cranberry-cornmeal-scones-with-acorn-squash-and-ginger/#respond Fri, 30 Dec 2016 19:41:50 +0000 https://theherbalbakeshoppe.com/?post_type=recipe&p=1815
plate of sconesplate of scones
ingredientsingredients
batterbatter
acorn squash in a single sconeacorn squash in a single scone
Cranberry Cornmeal Scones with Acorn Squash & Ginger
Not exactly traditional scones, but gluten free and a flavor blend that is nutrient dense enjoyment.
Servings Prep Time
12scones 25minutes
Cook Time
25-30minutes
Servings Prep Time
12scones 25minutes
Cook Time
25-30minutes
Ingredients
  • 1/2 cup (100g) organic granulated sugar
  • 1 1/2 cup (240g) white rice flour
  • 1/3cup (40g) organic cornmeal
  • 2tsp baking powder
  • 1/2tsp baking soda
  • 1/4tsp xantham gum
  • 1/2tsp kosher salt
  • 1tsp turmeric
  • 1tsp ginger
  • 1/2 tsp cinnamon
  • 1/4tsp cloves
  • 3/4cup (1 1/2 sticks) organic unsalted butter, frozen
  • 1cup fresh cranberries, cut in half
  • 1 egg
  • 1/2cup sweet potatoes, mashed
  • 1/4cup buttermilkplus additional for coating
  • 1tbsp turbinado or granulated sugar for sprinkling on scones
Instructions
To bake acorn squash
  1. Preheat oven to 375°F. Using a sharp, heavy knife cut squash in half at the middle (not at the stem ends). Scoop out and discard seeds or save them to plant or roast. Place squash face down in a shallow baking dish with about ¼ inch water. Cover with aluminum foil.
  2. Bake for approximately 45 minutes until soft. Cool completely, then scoop out flesh and mash. Set aside ½ cup for scones. Remainder can be refrigerated and used for a dinner side dish mixed with butter or olive oil and a little salt and pepper.
For scones
  1. Line a baking sheet with parchment paper.
  2. In large mixing bowl, whisk together sugar, white rice flour, cornmeal, baking powder, baking soda, xanthan gum, salt, turmeric, ginger, cinnamon, and cloves.
  3. Using the large holes of a hand grater, grate frozen sticks of butter into a separate bowl, adding the slivers of butter to the dry ingredients as you go. Each time butter is added to dry, toss lightly to coat it. Continue until all butter is grated and added into dry ingredients.
  4. Add sliced cranberries to butter and flour mixture and toss lightly to combine.
  5. In medium bowl, beat egg lightly. Add acorn squash puree and buttermilk and mix together until smooth. Add to other butter, flour and cranberry mixture and blend together until forms a thick, moist batter.
  6. Turn out batter onto a lightly floured surface. Knead a bit if needed to smooth it out and press into a flat disc that is about 1½ inches thick.
  7. With sharp knife, cut as a pie into 12 wedges. Pieces do not have to be exactly even. Gently lift wedges and place on parchment lined baking sheet. Cover and refrigerate until firm, at least 2 hours, but preferably overnight. If very short on time, these can be chilled in the freezer for 30 minutes.
  8. When ready to bake, preheat oven to 400°F.
  9. Remove scones from refrigerator and brush with buttermilk then sprinkle with turbinado sugar.
  10. Bake until golden, 25-30 minutes. Cool while still on baking sheet.
Recipe Notes

** Using organic ingredients whenever possible will make your baked goods all the more nourishing. For these scones, use organic butter, eggs, sugar, flour, acorn squash, and cranberries if available.

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