Celebration Meal Plans: Lunch with the Ladies
Cranberry Cream Scones | Tuna Twist Salad | Chocolate Truffle Cakes
Cranberry Cream Scones
Recipe Summary
| Complexity: | Easy |
| Serves: | 6 |
| Category: | Breakfast |
| Meal: | Lunch with the Ladies (Celebration Meal Plans) |
| 2.5 | cup | flour |
| 5 | tsp | baking powder |
| 2.5 | Tb | sugar, granulated |
| 0.25 | tsp | salt, table |
| 6 | Tb | butter, unsalted |
| 0.75 | cup | cream, heavy |
| 3 | large | egg |
| 0.33 | cup | cranberries, dried |
| 0.33 | cup | milk, whole |
| 3 | Tb | sugar, finishing |
| |
Sift together flour, baking powder, sugar, and salt. Add cold butter, cut into small pieces, and blend until mixture resembles cornmeal. Mix together two lightly beaten eggs and cream. Mix with dried cranberries into flour mixture. Do not over mix- mix just until it forms dough. Pat out dough onto floured surface, about 3/4 thick, and cut with a 2 inch round cutter. Brush tops of scones with an egg wash of 1 egg lightly beaten with 1/3-cup milk. Sprinkle finishing sugar on top. Bake on an ungreased cookie sheet at 450 degrees for about 15 minutes or until tops are lightly browned.
Note: If scaling recipe please adjust ingredient amounts in method.
Tuna Twist Salad
Recipe Summary
| Complexity: | Easy |
| Serves: | 4 |
| Category: | Salad |
| Meal: | Lunch with the Ladies (Celebration Meal Plans) |
| 1 | cup | mayonnaise |
| 2 | Tb | vinegar, cider |
| 4 | oz | pasta, rotini |
| 7 | oz | tuna, canned in water |
| 1 | cup | celery, chopped |
| 0.5 | small | onion, red |
| 0.25 | cup | dill weed, fresh |
| 1 | cup | peas, frozen |
| 1 | pinch | pepper, fresh ground |
| |
Cook pasta according to package directions and drain. Stir together mayonnaise, vinegar, tuna, celery, cooked and drained peas, pepper, onion, and dill weed. Fold in tuna and toss until well coated. Cover and chill.
Hint: If fresh dill is not available you may substitute 1 tablespoon dried dill weed.
Chocolate Truffle Cakes
Recipe Summary
| Complexity: | Medium |
| Serves: | 6 |
| Category: | Dessert |
| Meal: | Lunch with the Ladies (Celebration Meal Plans) |
| 6 | Tb | butter, unsalted |
| 2 | Tb | flour, all-purpose |
| 14 | oz | chocolate, semi-sweet bits |
| 2 | Tb | sugar, granulated |
| 2 | large | egg |
| 0.25 | tsp | salt, table |
| |
Preheat oven to 375 degrees. Generously butter a standard 6-cup muffin tin. Dust with flour, tapping out excess and set aside. Put chocolate, butter, and 1 tablespoon sugar in a medium heatproof bowl set over a pan of simmering water; whisk occasionally until smooth. Remove from heat, and let stand until cool and thickened, 3 to 5 minutes. Process eggs and remaining tablespoon sugar in a food processor until pale and doubled in volume, about 2 minutes. Sift flour and salt into egg mixture. Pulse each addition until combined, about 10 times. (Batter will be thick). Spoon mixture into the prepared muffin tins, filling cups three-quarters full; swirl tops with back of spoon. Bake until tops are springy to the touch, 18 to 20 minutes. Immediately turn our onto wire racks; reinvert, and let cool.
Hint: Bake while lunching, then serve warm with vanilla ice cream and berries. Shown here with strawberry sorbet
