Irish Scones by Bryce Coulton

Bryce Coutlon is a retired Air Force veteran that wanted a change of scenery and discovered his passion for charcuterie at a cooking school in a remote part of Ireland while perfecting his scone recipe. Can't make that up.

Ballymaloe Irish Scones

makes 18

2 pounds cream flour

6 ounces butter

3 eggs

2 ounces caster sugar

pinch of salt

3 heaped teaspoons baking powder

15 ounces milk

egg wash

granulated sugar

Preheat oven to 475 degrees.

Sieve all dry ingredients to remove any lumps and mix well. Cut unsalted butter into ½-inch cubes, combine with flour in a mixing bowl. By hand, mix butter and flour until it resembles coarse breadcrumbs. Some recipes call for mixing until “fine breadcrumbs,” but the larger (coarse breadcrumb) pieces of butter leave larger air pockets as they melt during baking, thus a lighter and less-dense scone.

In a separate mixing bowl, whisk eggs for 1 minute to break up the whites. Add most of the milk, holding back about 1 ounce. Depending on humidity and time of year, sometimes more or less liquid is needed, or a pinch more flour, so you’ll have to adjust as you see fit when making the dough. Don’t worry, you have to really work at it to mess-up this recipe. Trust what feels and looks right.

Add the wet ingredients to the dry ingredients and gently mix until it comes together into a soft dough. Turn out the dough onto a cutting board dusted with flour. With a light hand, shape into around 1-inch thick round. Using a 2-inch round cookie cutter, press out scones. You will have extra irregular pieces of dough, but bring those pieces together and cut more scones. These last few scones will be a bit more dense than the first from even this small reworking of the dough. Egg wash the tops of the scones, dip the tops into sugar and place about 2-inches apart on a baking sheet. Bake for about 10-12 minutes, until there’s a nice dark golden color.

How do you make it better? It’s the technique. It’s the little nuances. If you are going to do something, it should matter.
— Bryce

Lil' Pie by Sarah Jane Hunt

This guarded, Great Depression era recipe has been in Sarah’s family for generations and was traditionally made with leftover dough scraps, but she usually uses a store-bought pie crust when she makes this simple, yet delicious cream pie for friends and family.

Pie crust

4 tablespoons sugar

3 tablespoons flour

heavy cream (amount depends on the size
of the pie crust)

dash of nutmeg

Preheat oven to 425 degrees. Place pie crust in pie pan and fold edge of crust tightly over edge of pan and continue all the way around. Mix, with fingers, the sugar and flour. Pour in heavy cream to cover flour and sugar mixture.

Sprinkle a dash of nutmeg across the top. Place in center of oven for 10-15 minutes until crust is golden and center is bubbling. Turn oven down to 350 degrees and bake for an additional 45 minutes. Let it cool slightly on a wire rack.

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Czech Potato Salad by John Jelinek

This authentic Czech potato salad has four generations of history and family get-togethers behind it. Elements of sweet, smoke and the right amount of crunch will make this dish the perfect compliment to your next brisket or burger.

serves 12-15

12 medium potatoes – peeled and hard boiled
to retain firmness

12 large eggs – hard boiled

1 pound of bacon cut into ¼-inch pieces,
fry and set aside to cool

4 stalks celery

1 medium or large onion

6 or 7 sweet pickles

2 large dill pickles

2-3 tablespoons mayonnaise

2 tablespoons white vinegar

salt to taste

pepper to taste

It is recommended the eggs and potatoes chill overnight before slicing. Chop all ingredients into approximately ¼ inch square pieces. Put all ingredients in large mixing bowl and mix in the following: 2 tablespoons each dill and sweet pickle juice, 2-3 tablespoons mayonnaise, 2 tablespoons white vinegar, salt and pepper to taste. Mix thoroughly and let chill in refrigerator for at least two hours.

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