Blueberry Scones with Lemony Glaze by Chef David Lawrence

Blueberry Scones with Lemony Glaze

by Chef David Lawrence

www.chefdavidlawrence.com

Check out his book on Amazon.com:

Follow his blog at www.forkingdelicious.blogspot.com

Makes 8 scones

FOR THE SCONES

• 2 cups all-purpose flour, plus more for dusting board
• 5 teaspoons sugar
• 1 tablespoon baking powder
• ½ teaspoon kosher salt
• Zest of 2 lemons
• 9 tablespoons unsalted butter, diced and very cold
• 1½ cups fresh blueberries
• 2 large eggs
• 1/3 cup heavy cream, plus more for brushing tops

FOR THE GLAZE

• ½ cup freshly squeezed lemon juice
• 2 cups confectioners’ sugar, sifted
• 1 lemon, zest finely grated
• 1 tablespoon unsalted butter

Preheat the oven to 400 degrees.

Line a sheet pan with parchment paper and set aside. Meanwhile, in a large bowl whisk together the flour, sugar, baking powder, salt and lemon zest. Add the butter and work it into the flour mixture with a pastry cutter or by pressing it between your fingers until the mixture resembles coarse meal and the butter is about the size of peas. Using your fingers, gently toss the blueberries with the flour mixture. At this point I usually place bowl back into the refrigerator to keep the butter cold while I whisk together the cream and the eggs.

Make a well in the center of the flour mixture and pour in the eggs and cream. Using the tines of the fork and working from the outside of the flour mixture, gently start incorporating the dry ingredients into the wet until just combined being careful not to mash the berries. The key is not to overwork the dough, but to just bring it together. It will be crumbly, but that’s exactly what makes a moist, tender scone in the end.

Lightly dust your work surface with flour and turn the dough out onto it. Gently knead the dough and pat it out into a 6-inch rectangle. Using a knife or a pastry bench scraper, cut the dough into 4 equal squares. Cut each square in half on the diagonal to make eight triangles. Carefully transfer the scones to the prepared sheet pans. Brush tops with remaining cream. Bake until lightly golden brown and firm to the touch, about 15 to 18 minutes.

Meanwhile, to make the glaze, mix the lemon juice and confectioners’ sugar together in a microwave-safe bowl (I use a Pyrex glass measuring cup). Stir until the sugar dissolves. Add the lemon zest and butter. Nuke it for 30 seconds on high. Whisk the glaze to smooth out any lumps. Cool the scones slightly on a wire rack then drizzle artfully over the top of the warm scones. Genius!

VARITAION: To make Cinnamon Chocolate Scones, substitute 2 teaspoons ground cinnamon in place of the lemon zest and 1½ cups chopped bittersweet chocolate chunks for the fresh blueberries.

Recipe and photos reprinted with permission by Chef David Lawrence

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Coca-Cola BBQ Ribs

Coca Cola BBQ Ribs

by Chef David Lawrence

www.chefdavidlawrence.com

Check out his book on Amazon.com:

This is the ONLY rib recipe you will ever need. Sticky and sweet. Absolute perfection!

Serves 6

FOR THE RIBS

• 1 (1.5 liter) bottle of Coca-Cola (not diet!)
• 1 large onion, quartered
• 6 cloves garlic, peeled and smashed
• 2 bay leaves
• 1 tablespoon whole black peppercorns
• 2 racks baby back ribs (about 4 pounds)

FOR THE SAUCE

• 2/3 stick unsalted butter
• 1 small white onion, diced
• 2 cloves of garlic, minced
• 1 cup ketchup
• 1½ tablespoons yellow mustard
• ¼ cup dark brown sugar
• 1 teaspoon Worcestershire sauce
• 1 (12 ounce) can Coca-Cola (not diet!)
• Kosher salt & freshly ground black pepper, to taste

In a large pot, add the (1.5 liter) bottle of Coca-Cola, onion, garlic, bay leaves and peppercorns. Add the ribs and, if necessary a bit of water just to ensure the ribs are submerged completely. Bring to a boil and reduce heat to a simmer, turning the ribs occasionally, until the meat pulls away from the bone, about 1 hour.

Meanwhile, to make the sauce combine the butter, onion, garlic, ketchup, mustard, brown sugar, Worcestershire sauce, and (12 ounces) Coca-Cola in large heavy sauce pan. Bring to a boil and reduce heat. Simmer for about 25 minutes stirring often until sauce is thickened and reduced. Season to taste with salt and pepper and let cool slightly. Using a blender, puree the sauce.

Note: Sauce can be made up to 5 days ahead and stored in the refrigerator in an air-tight container.

Preheat the grill to high.

Remove the ribs from the pot, pat dry, season with salt and pepper and brush liberally with the sauce. Grill, turning often, until charred on the outside, about 8 minutes. Loosely tent the ribs with foil and let rest for 5 minutes before cutting into individual ribs. Serve extra sauce on the side for dipping.

Recipe and photos reprinted with permission of Chef David Lawrence.

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Kick Ass Burgers with Roasted Tomatoes, Carmelized Onions and Chipotle Ketchup

Kick Ass Burgers with Roasted Tomatoes, Carmelized Onions and Smoky Chipotle Ketchup

by Chef David Lawrence

www.chefdavidlawrence.com

Check out his book on Amazon.com:

Chef David Lawrence has done it again by creating quite possibly, the ultimate burger… and the best photo of a burger I think I’ve ever seen!   Serve these once and your house will be the hit of the summer BBQ season!

Here is the recipe, in his own words:

The all-American Hamburger gets a gourmet makeover with the addition of ground brisket and a few other ingredients that really take this cookout classic to the next level. Perfect for Memorial Day! Admittedly there’s a bit of preparation involved, but don’t confuse time consuming with difficult. There’s nothing difficult about these burgers and most of the prep work can be done days in advance. Believe me, the flavor pay off is well worth it! Ask your friendly butcher to grind the brisket twice for the juiciest, most delicious burger you’ve ever tasted.

Serves 6

FOR THE BURGERS

• 2 1/4 pounds ground brisket
• 2 egg yolks
• 2 tablespoons steak sauce (recommended: A1 Brand)
• 1 1/2 teaspoons kosher salt
• 2 teaspoons freshly cracked black pepper
• 3 tablespoons cold, unsalted butter

FOR THE ONIONS

• 1 pound red onions, cut crosswise into 1/4-inch rings
• 2 to 3 tablespoons extra virgin olive oil
• Freshly cracked black pepper, to taste
• Kosher salt, to taste
• 2 tablespoons aged balsamic vinegar

FOR THE KETCHUP

• 1 cup ketchup
• 1 to 2 teaspoons canned chipotle peppers, seeded and diced, or to taste
• 1 to 2 tablespoons adobo sauce from can, or to taste
• 2 teaspoons aged balsamic vinegar
• Kosher salt & freshly cracked black pepper, to taste

FOR THE TOMATOES

• 6 Roma tomatoes
• Olive oil for drizzling
• Kosher salt & freshly cracked black pepper, to taste

FIXIN’S

• 6 Brioche Rolls or good hamburger buns, split, cut side toasted or grilled
• 6 thick slices sharp cheddar cheese
• 2 cups baby arugula leaves
• 1 ripe avocado, peeled and sliced

To caramelize the onions, heat oil over low heat in a large skillet. Add the onions and cook, stirring frequently, for 20 minutes or until soft and deep golden brown. Don’t rush this part. It really does take about 20 minutes to develop the sugars and caramelize the onions. Trust me, your patience will be rewarded. They key to success is low and slow. Season with salt and pepper and add the balsamic vinegar during the last couple of minutes to deglaze the pan. Can be made 3 days ahead. Cover; chill.

Preheat the oven to 400 degrees.

Slice the tomatoes in half lengthwise and remove the seeds. Spread tomato halves on a sheet pan and drizzle with olive oil. Season generously with salt and pepper and toss together to ensure everything is coated evenly. Roast for 45 minutes, cut side up, without turning, until the tomatoes are concentrated and caramelized. Can be made 3 days ahead. Cover; chill.

To make the ketchup, Stir together the ketchup, chipotle peppers and adobo sauce in a small bowl. Whisk in the vinegar and season with salt and pepper. Can be made 3 days ahead. Cover; chill.

To make the burgers, whisk together the egg yolks, steak sauce and salt and pepper in a large bowl. Add the ground brisket and put a touch of olive oil on clean hands to keep meat from sticking and to prevent over mixing. Carefully work the meat with your fingertips until just combined. It’s important not to overwork the meat, doing so results in a tough burger. To form patties, shape a loose ball in your hand and press half a tablespoon of the cold butter into the center of the meat. Lightly form each hamburger with the balls of your hands making sure the butter is entirely encased, but don’t pack the meat. The more you pack, the denser the burger will be and it will leave more potential for shrinkage. The burgers should be half an inch thick. Season both sides of the burgers with salt and pepper.

Heat an outdoor grill or indoor grill pan to medium-high.

Grill the burgers for 5 to 7 minutes on each side to desired doneness. Remove to a plate, add cheese and cover with aluminum foil. Allow the burgers to rest for 5 minutes and serve immediately on buns with desired fixin’s.

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Lavender Creme Brulee by Chef David Lawrence

Lavender Creme Brulee

by Chef David Lawrence

www.chefdavidlawrence.com

In today’s world of social media and “tweeting,” “facebooking” and “Linking In”… you meet the most interesting and accomplished people.  As you know, I am not a professional chef but rather a dedicated collector of remarkable recipes.   One of my resources for meeting people with a unique culinary style is Twitter.  One afternoon while Tweeting, I met a true industry superstar who brings gourmet cuisine back down to earth . . . Chef David Lawrence.  He graciously agreed to contribute some recipes to this website and I was thrilled.  In addition to being a top celebrity Hollywood chef, he has authored two cookbooks and has contributed to numerous magazines and television specials.  His latest book, Boy Eats World can be purchased on Amazon.com

www.chefdavidlawrence.com

Chef Lawrence also has a wonderful and very well-written food blog cleverly named www.forkingdelicious.blogspot.com that I highly recommend following.

This wonderful and romantic twist to an already romantic dessert was the first recipe that really tugged at my heart strings.  Here it is, in his own words . . .

LAVENDER CREME BRULEE

I went through an obsession with all things lavender.  I hunted down every recipe I could find that used the delicate, purple flowers.  This is an impressive dessert, yet one that people are incredibly intimidated by.  They think of Creme Brulee as something you order in a fancy restaurant, not something to be made at home.  Nothing could be further from the truth.  It is ridiculously east to make, and perfuming the custard with dried lavender flowers really makes it something special.

Serves 6

• 4 cups heavy cream
• 1 TBSP dried lavender flowers
• 8 large egg yolks
• 3/4 cup sugar, divided

Preheat oven to 300 degrees

Place a large baking dish in the center of the oven and fill it with about an inch of boiling water to create a water bath.

Meanwhile, spray 6 (1/2 cup) ramekins with non-stick cooking spray.  In a large, heavy saucepan over medium heat, bring the cream and the lavender flowers to a simmer.  Remove from heat and allow the mixture to steep for five minutes.  Strain the custard through a fine mesh sieve to remove the lavender flowers.

In a large bowl, mix together the egg yolks and half of the sugar until light and creamy.  Slowly add the cream to the egg mixture,  a little at a time, whisking constantly.  You want to temper, not scramble the eggs.

Pour the custard into the ramekins, filling them about 2/3 full.  Place the ramekins in the baking pan and add more water if necessary to bring the water three quarters of the way up the sides.

Bake for 60 minutes or until the custard is set around the edges but still has a slight jiggle in the middle.  Cooking time will depend on the size of the ramekins.  Begin checking at 30 minutes.  Let the custards cool in the water bath for 30 minutes, then chill for at least two hours.

When ready to serve, sprinkle the remaining sugar over the custards and using a small hand-held torch, caramelize the tops until they bubble and turn golden brown.  If you don’t have a torch, place the ramekins on a sheet pan six inches below the broiler for a few minutes to achieve the same effect.  Refrigerate for ten minutes before serving.

Recipe and photo reprinted with permission of Chef David Lawrence

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