Daly Bagel Collaboration Brunch

Amanda Daly took some great photos at our Collaboration Brunch today.  So good to get some of her bagels; it’s been too long!

(I, um, may have eaten three so far today, and am eyeing a fourth….)

I was too busy talking to folks to take many photos — a great group for today’s Daly Bagel brunch, and a particular shout-out to my high school friend, Carmela Diosana, all the way down from Madison.  Great to see you again and delighted to pass your Feast of Serendib orders to you!

Lovely brunch all around. Much fun foodie conversation!

For today’s brunch, Karina had suggested a kithul treacle & strawberry shmear, which we’d seen at a fancy hotel in Sri Lanka that had a bagel bar in their Western section. That gave me an idea — I had some sugar pumpkins that had come in our imperfect produce order, that I hadn’t figured out what to do with yet. So I split one in half and roasted it, then scooped that out and combined it with whipped cream cheese and kithul (palm) treacle. Makes a great bagel shmear, as it turns out — I had mine on an Amanda Daly chai bagel. Mmm….

My standard Sri Lankan curried salmon + cream cheese = yummy curried salmon shmear with a little bite to it. The shmear bites back. 

Feast recipe cards

The Feast recipe cards are almost ready to order. I do hope people are okay with them being bigger than would fit in an actual recipe box — I realized that I’d promised to put recipe and image on the front, and room to address them and write a note on the back, so you could actually send them through the mail. If I’d done those 4×6 size, the recipes would be unreadably small, I think!
 
So they’re 6×9, and they’ll hopefully make fun postcards for Kickstarter recipients to mail to their friends, or even to frame. They are: ribbon tea sandwiches, eggplant sambol, hoppers / appam, chai, flood, and rosewater & pistachio marshmallows.
 
Huge thanks to Sophie Malik Hurst for saving my butt on getting these done and actually looking good — you wouldn’t want to see just how bad my version looked like. BAD. Must up my game on graphic design skills at some point, but in the interim, hooray for helpful folks. Check out her shop, The Biscuit Tin Studio, for truly adorable graphic design work!
 
#serendibkitchen

Pumpkin-Toffee Scones with Jaggery Drizzle

Pumpkin-Toffee Scones with Jaggery Drizzle

These little bites of heaven were designed to appeal to my daughter, who can be quite resistant to trying new foods. When I brought one upstairs for her to try, she initially refused. I broke off a small piece and asked her to please try it, that I’d designed it especially for her, with flavors I thought she’d love. Kavya hesitated, but unwilling to disappoint her mother entirely, eventually took it. A few minutes later, she asked for the rest, please.

Kavi then admitted that she hadn’t wanted to admit that I was right, but it was too good, so she had to give in. She’s twelve-and-a-half now; the tween years are…interesting. Two strong-willed women in one house. 🙂

This is another scone where I was aiming for autumnal + South Asian. My pumpkin spices are a little punchier than you might find in most American recipes, with cardamom and ginger added to the classic cinnamon, nutmeg, and cloves. The jaggery drizzle adds a molasses-like complexity; Kavi and I like our drizzle with some lime, because we are all about the tang. The brightness of the lime highlights the pumpkin in beautiful ways; I love this scone with a cup of chai.

But straight up sweetness (Anand’s preference) works here too, pairing with the toffee bits; if you were going to have this with black coffee, for example, you might be just fine with a pure jaggery drizzle. Feel free to also skip the drizzle entirely; the pumpkin-toffee scone will still be delicious, especially warm, slathered with butter.

2 3/4 cups flour
1/3 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
1/2 cup cold butter
1/2 c. toffee bits

1/2 c. pumpkin puree (blot with paper towel if watery)
1 large egg
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/4 teaspoon nutmeg
1/4 teaspoon of cloves
1/2 cup milk

Jaggery Drizzle:
1/4 c. jaggery, dissolved in 1/4 c. boiling water
1 T lime juice (optional)

1. Preheat oven to 375F. Spray mini scone pan with Baker’s Joy (or butter and flour pan, which will be kind of a pain). Alternately, cut and shape these by hand, and bake on a regular baking sheet, placing them quite close together. If you pop them in the freezer for 30 minute before baking, they’ll hold shape better.

2. Mix dry ingredients in a large bowl. Chop butter in small pieces and cut into flour with a pastry cutter (or with your fingers) until mixture resembles coarse meal. (It’s fine to have small lumps.) Stir in toffee bits.

3. In a medium bowl, beat eggs lightly and combine with remaining 9 scone ingredients. Pour into dry mixture and stir with a fork until a soft dough forms.

4. Turn out onto a lightly floured board and knead a few times. Cut into 16 equal pieces and press into the cavities of the pan.

5. Bake 20-25 or until medium brown. Let cool 20 minutes in pan, then remove from pan to wire rack and cool completely. Serve warm, with coffee or tea.

6. Optional: Jaggery drizzle. Dissolve jaggery in boiling water, add lime juice if desired, and pour over scones.

Tangy Chili Shrimp on Toast

(30 minutes, serves dozens)

My mother is known for these delicious, fussy little appetizers. They present beautifully for a cocktail party.

1 lb medium raw, peeled shrimp
2 medium onions, minced
enough vegetable oil to sauté (about 3 TBL)
1-2 rounded tsp cayenne
ketchup to taste (about 1/4 cup)
1 t. lime juice
1/2 – 1 rounded tsp salt
cilantro or curly parsley for garnish
either buttery crackers or slices of white bread
butter to spread
mustard to spread (optional)

Optional: Cut small circles of white bread and toast in an oven for a few minutes. Spread with butter, or butter mixed with mustard. Alternately, use crackers.

1. Sauté onions in oil until golden; add cayenne and sauté on high a minute or two until darkened.

2. Add shrimp, ketchup, lime juice, and salt; turn down heat to medium and cook, stirring, until well blended.

3. Serve on toast or crackers, placing 1-2 pieces of shrimp on each one and garnishing with a sprig of parsley or cilantro.