Avoiding Additives and Preservatives

Use unbleached flour and butter and cheese that does not contain colour. Use prosciutto cured in salt with no added preservatives or bacon preserved with celery salt instead of nitrites.

Cut the dough into triangles

These scones are great for breakfast or a snack

Ingredients:

2-1/3 cups (582 ml) all-purpose flour

1 tbsp (15 ml) granulated sugar

1 tbsp (15 ml) baking powder

½ tsp (2.5 ml) salt

½ tsp (2.5 ml) ground black pepper

½ cup (125 ml) cold, unsalted butter, cut into cubes

¾ cup (187.5 ml) cold buttermilk

1 cold large egg

¾ cup (187.5 ml) shredded Gruyère

½ cup (125 ml) chopped prosciutto or cooked bacon

¼ cup (60 ml) chopped chives

Preparation:

Preheat oven to 400 F (200 C). Line a baking sheet with parchment paper or a silicone baking mat.

Combine flour, sugar, baking powder, salt and black pepper in a food processor fitted with blade attachment to combine ingredients. Add butter and pulse until butter is cut into small pea-sized chunks. (Alternatively, use a large bowl to mix everything and use a pastry cutter or two knives to cut butter into pea-sized chunks.) Transfer mixture to a large bowl.

In a small bowl, whisk together buttermilk and egg. Pour over flour mixture along with cheese, prosciutto and chives. Toss with a fork until mixture is thoroughly moistened. Some flour may not be fully incorporated, that’s OK.

Transfer dough to a clean work surface and knead gently until dough just forms a moist, cohesive ball. Pat dough down to a rectangle that is 8-by-5-inches (20-by-12-cm) long and 1-inch (2.5-cm) high.

With a knife or pastry cutter, cut rectangle in half lengthwise. Cut each half into 6 triangles. Transfer scones to lined baking sheet.

Bake in centre of oven for 16 to 18 minutes, until scones are golden and baked through. Cool scones on a wire rack for at least five minutes before serving. Makes 12 scones.

From The Baker in Me by Daphna Rabinovitch

Avoiding Additives and Preservatives

Make sure your spices don’t contain colour or anti-caking ingredients. Use tamari instead of soy sauce. Recipes for homemade five-spice powder and hoisin sauce are below.

Coat chicken pieces with spice rub and marinate for 2-8 hours

Five-spice chicken with sweet hoisin glaze

Ingredients:

2 tbsp (30 ml) packed light brown sugar

1 tbsp (15 ml) sweet paprika

4 cloves garlic, minced

2 tsp (10 ml) five-spice powder (see recipe below)

1 tsp (5 ml) fennel seed, crushed

1 tsp (5 ml) dry mustard

¼ tsp (1 ml) each salt and pepper

3 lb (1.36 k) bone-in, skin-on chicken pieces

Glaze

¼ cup (60 ml) hoisin sauce (see recipe below)

2 tbsp (30 ml) maple syrup

2 tbsp (30 ml) honey

1 tbsp (15 ml) minced fresh ginger

1 tbsp (15 ml) tamari or soy sauce

Five-spice Mix

2 tablespoons (30 ml) whole fennel seeds

1 tablespoon (15 ml) Timut or Sichuan peppercorns

2 tablespoons (30 ml) whole cloves

2 tablespoons (30 ml) whole star anise

2 tablespoons (30 ml) cinnamon powder

Hoisin

1 tablespoon (15 ml) tahini

1 teaspoon (5 ml) five-spice powder

2 tablespoons (30 ml) light soy sauce

2 tablespoons (30 ml) rice vinegar

½ cup (125 ml) miso paste

¼ cup (60 ml) water

1/3 cup (75 ml) honey

1 clove garlic, microplaned

Preparation:

Five-spice powder

Toast the fennel seeds and Timut or Sichuan peppercorns together in a frying pan over medium-low heat until fragrant. Remove from heat and mix with cloves and star anise.

Grind the mix into a powder using a spice grinder or a mortar and pestle. Stir in the cinnamon.

There will be more mix than needed to make this recipe. Save the extra for later use in an air-tight jar on the spice shelf.

Hoisin

Add all hoisin ingredients to a small pot. Whisk together and heat over medium low, stirring often, until thickened (approximately 5 to 10 minutes). Bubbles will gently start to rise to the surface and the colour of the mixture will start to darken slightly.

Set aside to cool.

Glaze

Stir together hoisin sauce, maple syrup, honey, fresh ginger and soy sauce; set aside.

Chicken

In small bowl, mix together brown sugar, paprika, garlic, five-spice power, fennel seeds, mustard, salt and pepper. Place chicken pieces in baking dish or resealable plastic bag. Coat with spice rub, coating well and evenly. Cover dish with plastic wrap or seal bag and marinate in refrigerated for 2-8 hours.

Preheat oven to 375 F (190 C).

Bring chicken to room temperature for 30 minutes. Transfer chicken pieces to large aluminum foil-lined baking sheet. Brush with half of glaze. Roast in centre of preheated oven, brushing once halfway through with remaining glaze, for 35-45 minutes or until juices run clear when chicken is pierced with a fork. Serves 4-6.

From Daphna Rabinovitch